Wild Game Masterclass – Season 2
Wild Boar Vindaloo
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...
Sausage Masterclass 3 – Smoking
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...
Sausage Masterclass 2 British Breakfast Bangers and Toulouse Sausage
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...
Sausage Masterclass 1, Smoking, Curing, Preserving
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...
Muntjac Biryani
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...
Venison Meatloaf
Ingredients Meatloaf 3.5lb Fallow Venison Lardo Caul fat 1 Onion 3 Shallots 3 sticks of Celery 6 cloves Garlic 4 tbsp ketchup 2 Anchovies 1tbsp of Traeger seasoning 6oz Parmesan Cheese Hasselback Potatoes Potatoes Goose Fat Garlic Salt Black Pepper Sauce Beef Stock...
Hare Ragu with Homemade Pasta
Ingredients For the Ragu.. Skinned and butchered wild Hare Olive oil 1 cup of beef stock Cup and a half of Red wine (Mike uses a Sicilian red) 1 large cup of tomato passata One large red onion 3 sticks of celery 2 large bulb garlic 4 large carrots Damson Jelly...
Wild Boar Porchetta
Ingredients Belly of pork Wild Boar Cured Smoked Bacon Fennel Lemon Red onion Garlic Rosemary Carrot Star Annise Lovage Butter 10 Potatoes 2 Onions 10 Cloves Garlic Handful of Golden Raisins Handful of Prunes 1 Cup heavy cream 2 eggs Butter Olive Oil Thyme, Rosemary,...
Wild Boar and Venison Burgers
Ingredients Butter 1 ½ pints double cream Salt Burger Diced wild Venison Diced wild boar Tail end of Venison Slab of Lardo Cholula Sauce Tomato Sauce Italian flat parsley 4 Shallots Salt and Pepper Relish Heritage Tomatoes Shallots Celery Tail of a Scotch Bonnet...
Venison Wellington
Ingredients Loin of Venison 3 Pheasants (you will only use the breasts in this recipe) 1.5L of prepared Beef stock 10 large red potatoes Cavolo Nero Cabbage Thyme Rosemary Parsley 2 large shallots 3 cloves garlic Ready to roll puff pastry Vegetable oil 300g Butter...