Ingredients
- Tenderloins of Sika venison
- Salt
- Olive oil
Dressing:
- 1 dsp soy sauce
- 1 dsp ginger
- 1 dsp lemon juice
- 1 dsp mirin
- 3 dsp cilantro stalks chopped
Method
- Rub the tenderloins with oil and sprinkle with salt
- Cook them on the stone base of a wood fired oven – this needs to be quick, turning each loin after 30 seconds or so
- Bash all the dressing ingredients together in a pestle and mortar
- Slice the loin thinly and drizzle with the dressing – allowing 5 mins to marinade before you tuck in!
Rabbit Pasty
Ingedients:
- One rabbit, skinned and prepared
- Vacuum packing
- Goose fat
- Lemon zest
- Sprig of rosemary
- One bashed garlic clove
- Puff pastry – ready made
- One egg – for egg wash
Filling:
- 1 sliced onion
- a handful of diced potato
- a knob of butter
- 1 leek – chopped fine
- a dollop of crème fresh
- a big spoonful of Dijon mustard
- salt and pepper to taste
- a glug of cider
- a handful of chopped sage
Method
- Chop the rabbit into quarters
- Vac pack into bags with goode fat, lemon zest, a sprig of rosemary and a bashed garlic clove.
- Cook for 5 hours in a low temp water bath
- For the filling – fry the sliced onion
- Soften the diced potato in butter but do not fully cook
- Shred the rabbit meat and mix together with the remaining filling ingredients
- Cut discs of puff pastry
- Fill half with the mix
- Glue the edges with egg wash
- Crimp and wash the whole pasty with egg wash
- Bake for 15 mins in a hot oven
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