by admin | Jan 4, 2021 | Season 2
The pasty is an old fashioned double sided pie that is perfect to take on a hunting trip. If you don’t have rabbits try pheasant or venison. Ingredients 1 Rabbit1 jar of goose fat .lemon zesta sprig of rosemaryGarlic clove1 onion sliceda handful of diced potatobutter1...
by admin | Jan 4, 2021 | Season 2
Ingredients 2lb of Muntjac or any venison ground for mince2 medium onions3tbs of olive oilsalt and pepper to taste2tbs tomato pure1 leek2 veal or beef stock cubes1 bottle of red wine Method Step 1 Brown the ground meat in a hot oiled pan – the pan needs to be the same...
by admin | Jan 4, 2021 | Season 2
This Indian inspired dish will cook very well with any deer tenderloin. It needs to be roasted very hot then rested well. Give the spices time to penetrate the meat before cooking. I like to use a wood fired oven but a hot Traeger grill will work really well....
by admin | Jan 4, 2021 | Season 2
Ingredients: Venison tenderloinssea salt and black pepperfor the dressing;1 shallot finely chopped1 clove of garlicthe zest of a lemon , anda handful of salted capers a handful of chopped sweet red peppers (from a jar)a handful of finely chopped parsley MethodStep 1...
by admin | Jan 4, 2021 | Season 2
Ingredients 1 Woodcock4 anchovyOlive Oil1 Diced Onion3 garlic clovestwo diced red pepperscouple of handfuls of diced celerybouquet of thyme and rosemarya tin of tomato passataa splash of white winea dash of chilli sauce for the salt paste; Flour (enough to make a ring...
by admin | Jan 4, 2021 | Season 2
Marinade 2 shoulders of Muntjac in 1 tbs sea salt, 1 lemon juice a handful of rosemary and olive oil CharGrill them to a crust on the BBQ 1 lemon sliced and diceda handful of bashed garlic cloves1 large onion finely diced2 sticks of celery, finely diced2 tins of...
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