by admin | Dec 22, 2022 | Wild Game Masterclass Season 2
Ingredients Shoulder and shin of wild boar Coriander Cumin Turmeric Kashmiri Chilli Garam Masala Tamarind Pulp Cloves Kashmiri, Byadgi and Guntur Chillies Rapeseed Oil Garlic Cloves Garlic and Ginger Paste Palm Sugar Palm Vinegar Green Chillies Curry Leaves Black...
by admin | Dec 22, 2022 | Wild Game Masterclass Season 2
Cooking your prepared items from Masterclass 1 and 2 Set your Traeger to 90c and hang half your kielbasa and boiling sausage to caramelise and produce a much deeper colour. When you are happy with the colour remove and place in ice cold water (do not allow to...
by admin | Dec 22, 2022 | Wild Game Masterclass Season 2
Toulouse Sausage Ingredients 2.100 Kg 90% Visual Lean, Coarse ground Venison 900 Gms Fine ground, boneless & skinless pork belly 180 Gms Red Wine 45 Gms Fine sea salt 18 Gms Garlic granules 12 Gms Cracked black pepper 9 Gms Ground coriander seed 9 Gms Ground...
by admin | Dec 22, 2022 | Wild Game Masterclass Season 2
Venison Pastrami Ingredients 4.000 Kg Boneless venison silverside 1.680 Kg Water 200 Gms Fine sea salt 120 Gms Honey 40 Gms Toasted & cracked coriander seed 30 Gms Toasted Chilli flakes 20 Gms Toasted & cracked black peppercorns 15Gms Garlic granules or 2 x...
by admin | Dec 22, 2022 | Wild Game Masterclass Season 2
Ingredients Diced haunch of Muntjac Part cooked basmati rice (washed and Soaked for ½ hour then boiled for 5 – 6 minutes before allowing to cool) Boiled and halved potatoes 6 tomatoes Green chillies Caramelised Onions Saffron Greek Yoghurt Salt...
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