We had great fun last season with the Wild Meat in a day Food Safari events. It’s popular and everyone seemed to enjoy it thoroughly. Ray Kent and Robert Gooch from the Wild Meat Company are the experts in this field as they show the “students” step by step how to de-bone stuff and truss items from rabbits, partridges to cutting up haunches of venison.
These events give us the opportunity to prepare and create mouth watering dishes. The recipe opportunities are endless. Now that the game season has begun with autumn in full swing it’s time to bring back our show stopping game dishes.
This venison carpaccio is a twist on a classic beef carpaccio with the addition of a crispy venison shoulder lollipop and a delicious shallot and hazelnut vinaigrette.
I like cooking with game, the meat is lean hence being healthier, and for me personally it’s all about the fact that it is very seasonal. Another great friend of ours, David Grimwood has been incredibly kind by bringing us various bits of game and educated us about the amazing world of the wild ducks. This pan-roasted teal and pearl barley salad with damson vinaigrette is just one of many fantastic recipes we created with David’s gifts of wild ducks.
Have a look at these mouthwatering game recipes for further inspiration on cooking with game:
- ½1kg Venison Loin (Preferably fallow deer)
- Maldon sea salt and freshly cracked black pepper
- 1tbs sunflower oil
- 1tbs unsalted butter
Remove the silver skin from the venison loin and trim it into an even shaped barrel. Season the venison all over. Heat a non-stick frying pan with the oil, and seal the venison loin with the butter evenly all over. Remove the venison from the pan and leave to rest for 5 minutes.
Wrap the venison in cling film in the shape of a barrel. Refrigerate until cold and transfer the venison to the freezer for at least 4 hours to set. Use a slicing marching and slice the venison into 2-3mm thick slices. Place three slices on a chilled plate, keep refrigerated until needed.
- 1kg venison boneless venison shoulder
- 1 sprig of thyme
- 1 clove of garlic, crushed
- 200g Cumberland sausage meat
- 5 tbs chopped mixed soft herbs, parsley, chervil and chives
- 4 banana shallots, finely diced
- 3tbs olive oil
- Salt and freshly ground black pepper
- Seasoned flour
- Japanese Panko breadcrumbs
- 1 free-range egg, lightly beaten
Preheat the water bath to 83°C. Season the venison shoulder and place it in a vacuum pouch with the garlic and thyme and 2tbs olive oil, seal on hard vacuum and cook in the preheated water bath for 24 hours. Once cooked flake the venison meat and cool.
Conventional Cooking Method:
Pre-heat the oven to 150°C. In a large heavy based casserole dish brown the venison in a dash of oil with one onion, one carrot and one celery stick cut into 5 cm pieces. Season with salt and pepper, pour over 2 Litres of chicken stock and cover the dish with a lid, place in the oven for 4 hours. Once the meat is cooked continue the recipe as per normal.
Cook the chopped banana shallots in the remaining oil, season to taste and cook until tender, transparent and sweet, and leave to cool.
Mix the cooled cooked venison meat with the sausage meat, herbs and cooked shallots, season to taste.
Shape the venison into15g sausages and panne using the seasoned flour, beaten egg and panko breadcrumbs.
Deep-fry the venison lollipops and drain on kitchen paper and season. Insert a skewer and serve immediately. Serve two per portion.
Shallot and Hazelnut Vinaigrette
- 3 banana shallots, finely diced
- 20g fresh ginger, finely minced
- 1 clove of garlic, finely minced
- 1tbs Dijon mustard
- 50ml light soy sauce
- 100ml sherry vinegar
- 1tsp honey
- 200ml sunflower oil
- 100ml hazelnut oil
- Juice and zest of one lemon
- Salt and freshly cracked black pepper
Place all the ingredients in a jar with a tight sealing lid and shake vigorously. Leave to infuse for 30 minutes before using. Keep refrigerated until needed.
Remove the Carpaccio from the fridge for at least 10 minutes before serving to allow it to reach room temperature. Spoon the vinaigrette around the sliced venison; season with Maldon sea salt flakes and freshly cracked black pepper. Garnish with toasted hazelnuts and dressed cress salad, place the venison lollipops on top and serve immediately.