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” […]
Ingredients Wood pigeon breast (1-2 pp) Large Orange 250ml Port 2 tbsp Honey Fresh coriander Fresh Pomegranate seeds Method To make the reduction, add the port to a small pan with the honey and the juice and pulp of the orange. Simmer gently until it reaches the desired consistency (you can choose to add cornflour […]
We tried this recipe out to highlight wood pigeon and really make it easier for people to make the leap to this delightful meat. Its quick and simple to do and will certainly make impressive canapes or salads. Ingredients Red Seedless Grapes, quartered. Wood Pigeon breast (1-2 pp) Pea shoots Cooked beetroot x 5 1-2 […]
