If you haven’t heard of the Elder Scrolls Cookbook then you are in for a treat. It features a whole range of medieval style recipes based on the food found in the Elder Scrolls games, particularly Skyrim.
You can head on over to buy the book directly here (Elder Scrolls Cookbook) if you are interested. Why not try this recipe first and see for yourself? This was a big hit at our pop up in RedBeer’d Cotteridge and one we will surely bring out again.
The only difficulty is the book is made for an American audience, with typically American spices/names and measurements. But I will translate all that for you here.
- 500g Diced Venison Steak
- 2tbsp Cornflour
- 1tsp Salt
- 1tsp Pepper
- 2 Cloves finely grated garlic
- 2tsp grated and squeezed ginger
- 1/4 cup Soy Sauce
- Splash of water
- Pinch of ground cumin (fresher opened the better)
- Pinch of red chilli flakes or a fresh red chilli diced.
- Toss the Venison in the cornflour, salt and pepper until coated.
- Create the Orsimer Sauce in a separate pan, first frying the ginger and garlic and then mixing together all remaining ingredients.
- Cook the sauce gently until it thickens.
- Now get a frying pan or skillet to extra hot. Add your venison chunks being careful not to overload the pan at once, and sear the edges.
- Remove once all sides are seared and add tot he sauce pan. Stir through and keep warm for a further 1-2 minutes ensuring the venison is thoroughly coated in sauce.
- Serve on a bed of pilaf rice.