Crispy rabbit with marjoram & lemon mayonnaise
Award-winning author, food writer and chef Gill Meller shares a simple but sublime rabbit recipe.
PHOTOGRAPH / ANDREW MONTGOMERY Bring me someone who thinks they don’t like rabbit, and I’ll fry them up something that’ll change their mind. If you’re looking for an entry-level rabbit dish, this is definitely the one… Serves 2–4 Ingredients 1 wild rabbit, jointed 1 carrot, peeled and roughly chopped 1 celery stick, roughly chopped 1 onion, roughly chopped 1 large egg, beaten 2 bay leaves 2 thyme sprigs Sunflower oil, for frying 100g plain...
Venison haunch with roast potatoes and broccoli
A sumptuous venison dish from Mark Whittaker.
Serves 2 Ingredients 2 venison haunch steaks (brushed with oil and seasoned) 6 tenderstem broccoli (brushed with oil and seasoned) 6 medium-sized potatoes 8 peeled chestnuts 500ml good fresh chicken stock Balsamic glaze 100ml red wine 1 shallot (finely chopped) 1 clove garlic (finely chopped) 1 sprig thyme 20g butter Method 1. To make the red wine balsamic reduction, sweat the shallot, thyme and garlic in a little oil for 2 minutes. Add red wine...
Author: Mike Robinson
Mike Robinson's perfect venison pavé.
I really want to focus on how to cook the perfect venison steak using a combination of cooking methods to ensure that it has plenty of colour on the outside but remains lovely and moist throughout. For this recipe, I am using a beautiful cut called a pavé – this is a chunk of meat taken from one of the primal muscles in the back leg. I particularly love using fallow and sika venison. The technique for preparing the meat is a French one, called seaming, and makes best use of each...
Hot venison pies
Author: Michel Roux Jr
Michel Roux Jr shares with us his cousin's deliciously hearty venison pie recipe.
Serves 10 Ingredients 500g venison meat (trimmed) 150g fatty pork meat 150g veal 400g pork fat 1 tablespoon brandy Salt & pepper 1kg puff pastry For the Farce a' gratin 75g venison liver (if you can't get venison liver, you can use chicken livers instead) 50g raw foie gras ½ tablespoon duck fat 1 shallot (chopped) 1 sprig thyme 1 bay leaf 1 tablespoon brandy Method First, make the farce a' gratin....
Venison stew with nettle dumplings
Author: Gill Meller
Award-winning author, food writer and chef Gill Meller shares this delicious, seasonal venison dish with dumplings.
PHOTOGRAPHY / ANDREW MONTGOMERY Venison makes a really good stew. I use the meat from the shoulder – rich, dark and deep in flavour, it responds well to slow-cooking. However, it can be lean, so here I’ve paired it up with some sweet-cured pancetta or bacon to add fat, and give the dish the right balance. The nettle dumplings are a cinch to make and bring an extra wild element to this already rather wild stew Serves 6–8 Ingredients 800g venison shoulder, trimmed...
Slow Roast Shoulder of Roe Deer with Rustic Potatoes
Author: Mike Robinson
Renowned wild food chef Mike Robinson shares one of his favourite seasonal venison dishes.
(Photographer: Charlie Sainsbury-Plaice) Serves 4 INGREDIENTS 1 shoulder of roe, on the bone A baking tray full of Maris Peer potatoes A bulb of garlic Half a dozen sprigs of rosemary Half a dozen sprigs of thyme Olive oil Black pepper Rock salt Grilled spices (ground paprika, white pepper, cayenne) For the glaze 2 tbsp wholegrain mustard 2 tbsp balsamic vinegar 2 tbsp honey Method 1. Preheat the oven to 150°C. 2....
The carnivore diet
Author: Byron Pace
For the global hunting community, carnivore diet proponents are unlikely to provide a useful ally, but game meat could play a very important role as meat-eaters endeavour to balance our impact on the planet.
Photography / PACE BROTHERS Nature’s bounty and harvest during the winter months is exceptional. Come February, it’s always my aim to have enough meat stored to see me through to August. By then a few summer roe will have provided a top up, and the culinary delights of the first red grouse will be upon us. It is of course about more than just providing lean, ethical, high quality and exquisitely flavoursome protein for the home. I enjoy the process immensely. From the skill...
Author: Mark Edwards
This dish actually evolved from a method used by Genghis Khan’s army. They were constantly on the move and had to eat quickly, so they would boil a large pot of stock and each soldier would gather round and dip small pieces of meat or vegetables into the boiling pot until they were cooked.
Ingredients 1 muntjac loin fillet, cleaned of all sinew For the cooking broth: 175ml soy sauce 100g sugar 175ml Sake 175ml Mirin 350ml chicken stock For the sesame sauce: 200g Japanese sesame paste (Goma) or any good quality, thick Tahina 50g sugar 100g water 25g soy sauce 60g rice vinegar Method Note: Only use the loin of the muntjac. A very sharp knife is also needed to cut the meat into thin slices. 1. Place cleaned muntjac...