We serve this one at our markets and pop ups and it’s always a winner especially in colder weather! This recipe is super simple and quick to do. Perfect for slow cookers, one pots and wonderbags. You can also do it the ‘old fashioned’ way with a big pot on the stove. Also works with […]
This recipe was submitted by a customer (Chris) who based the recipe on carribean oxtail. Ingredients Method: I pressure cooked in Ninja for 90 mins, so 3 hours in oven. If meat not frozen you may need less time but it probably doesn’t matter too much. Neck is more forgiving than other cuts so was […]
Ramen is soul food. It is meant to warm your soul as much as your belly. At least, we think it does. Ramen should be 1. Flavourful 2. Colourful and 3. Balanced. This is a two part dish, the bone broth and dashi will take the longest time and is what brings the whole dish […]
Making a bone broth is actually pretty simple and it’s highly nutritious too. In fact, when Alan came out of his 30 day stint in the Canadian wilderness for Alone, the very first and only thing he was allowed was a bone broth. After such a limited diet, a gentle and yet highly notorious bone […]
This dish uses venison fillet on a very high heat to create a blue steak that when cut emulates sashimi. In this way you can be sure your venison is safe and delicious. Sashimi means ‘raw’ so you want the venison as blue internally as you dare. Ingredients: Directions: 1. Julienne Carrots, Mangetout, Peeled Cucumber […]
This small plate is ideal as a starter to wow guests with big flavour and succulent meat pieces. You can use hare fillet or venison fillet or dice steak. Kushiyaki simply means ‘skewered meat’ and is the broader term used to describe meats other than chicken on a skewer. You may have commonly encountered “yakitori” […]
SOLD OUT – PLEASE STAY TUNED FOR FUTURE EVENTS/DATES After the success of our first ever restaurant pop up at Bar Ikigai in Stirchley, we are pleased to announce the next one will be on the 7th November at 7pm and this time with a warm bonfire night theme. Bookings only – 0121 824 3085. […]
After the success of our first ever restaurant pop up at Bar Ikigai in Stirchley, we are pleased to announce the next one will be on the 25th September 2024 at 5pm and 7pm. Bookings only – 0121 824 3085. Course 1 – Venison Sashimi Course 2 – Orsimmer Kushiykai Course 3 – Wild Wood […]
This recipes is for all the Keto peeps out there where meat is actually a big part of the diet. It’s becoming increasingly common for people to try out a Keto diet for health reasons and it can be a bit tricky to get the hang of it when you are starting out. So here’s […]
You can use a whole squirrel for this but the main meat you will consume is on the back legs. I roasted them whole for this recipe then served the back legs only and putt he ribs etc into a pan to make stock with the leftover garlic bulbs etc. Ingredients Method Add Squash, garlic, […]
