by admin | Nov 10, 2020 | Season 1
Step 1 – Making the stock Ingredients 2 pints of Water1 small chopped Red Chili1 Lemon for zest1 tsp Salt1 chopped ShallotA dash of OilA pinch of Saffron(alternatively, you could just add a vegetable stock cube to 2 pints of water, but be careful not to add too...
by admin | Nov 10, 2020 | Season 1
Ingredients 1 chopped Shallot3 tbsp of good Olive Oil2 chopped Garlic Cloves1 chopped hot Red Chili1 LemonA handful of chopped Parsley3 – 4oz Linguini or Spaghetti per personA handful of blanched, chopped Nettles (or you can substitute fresh chopped spinach)2...
by admin | Nov 10, 2020 | Season 1
Ingredients (serves 2) A generous handful of the cooked Crayfish claw and tail meat1 tbsp chopped Cilantro1 tbsp chopped Chives2 tbsp MayonnaiseJuice from half a lemon (to taste – too much lemon will destroy the flavours!)1 tsp Smoked PaprikaA handful of thinly sliced...
by admin | Nov 10, 2020 | Season 1
Ingredients Rabbit, skinned & jointed into sectionsPreserving jar(s) that will accommodate the jointed rabbit meat, leaving space for the duck fat to form an air tight seal aboveGoose or duck fat – enough to fill the jar covering the meat1 tbsp Sea Salt per...
by admin | Nov 9, 2020 | Season 1
Step 1 – Braising Ingredients 1 Whole Deer shoulder (recipe also works for whitetail, fallow, or mule deer, just scale the recipe up1 Bottle red wine1 to 2 pints water5 Garlic clovesA bunch of parsley stalks1 tbsp Sea Salt1 Onion Whole2 Sticks of Celery Whole...
by admin | Nov 9, 2020 | Season 1
Ingredients 1 Whole Neck of Venison (we use Fallow, but Whitetail would work too)A large pan with enough Red Wine and Water (50/50) to cover the jointA handful of chopped Celery3 chopped Carrots1 chopped Onion2 Cloves of Garlic1 tbsp SaltBlack Peppercorns, to your...
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