by admin | Nov 29, 2021 | Season 3
Ingredients Venison and Pork Terrine Gin Infused DamsonsOlive OilStreaky BaconLardo150g Leg Steak Venison400g Venison Liver550g Pork MinceRosemaryThymeBlack PepperNutmegSea SaltDamson Gin100 g cooked Chestnuts Method Step 1: Drying Damsons. Remove the pips from...
by admin | Nov 29, 2021 | Season 3
Hunters Cassoulet Ingredients: 1 deer heart100g bacon200 g chorizo sausage2 tbsp olive oil Meatballs 400 g Venison MinceSpicy chilli sauce – to taste1 lb Caul Fat – well washed ( optional)Salt and pepperSmall bunch of chopped parsley Cassoulet sauce 2...
by admin | Nov 29, 2021 | Season 3
Damson Gin Ingredients 500g Damsons ( or any wild plum) 250g caster sugar 1 litre bottle of London Dry Gin or similar Method Step 1 Rinse the damsons to remove any leaves and stalks, then pat dry, then tip the lot into a 2-litre Kilner jar or divide between 2 smaller...
by admin | Oct 6, 2021 | Season 3
Ingredients- Jerk Haunch Goat Haunch (back leg). If the goat was old or gnarly marinate the haunch in buttermilk for 24 hours, then add the spices as below. Jerk Rub – use the same quantity of each of the below, say 1 tbsp. use more to make a bigger batch. Onion...
by admin | Oct 6, 2021 | Season 3
Ingredients 5 Tins of the beef broth/ consomme1 tbsp Worcestershire sauce.Salt to tastePepper to tasteCholula hot sauce 1 tbsp ( I like it spicy)Big splash of sherryA drop of whiskey or vodka to taste Method Beef Bone Broth Add all the ingredient into a pan.Heat on a...
by admin | Oct 6, 2021 | Season 3
Ingredients Goat Tagine 1 Goat Loin ( about 1.5lbs or 750Black Onion Seeds, 1 tbspCumin, 1 tbspCoriander Seeds, 1 tbspPaprika, 1 tsp Mise en place -1/2 Pumpkin1 Egg Plant2 tbsp Olive Oil 3 Tomatoes2 LemonsHandful AlmondsHandful dried apricots1/2 pint Crème...
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