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| WILD PRODUCE |
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| SEASONAL |
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Beef and Potato Stir Fry
Time to cook
Under 15 minutes
Take 225g (8oz) lean rump or sirloin steak, cut into 10cm 4(inch) strips
450g (1lb) potatoes, peeled and cut into bite-sized chunks
15ml (1tbsp) sunflower oil
1 onion, peeled and sliced
1 large garlic clove, peeled and finely chopped
1 yellow or red pepper, cored, deseeded and sliced
50g (2oz) mushrooms, sliced
75ml (5tbsp) good, hot beef stock
45ml (3tbsp) hoisin sauce
15ml (1tbsp) sweet sherry
Salt and pepper
15ml (1tbsp) freshly chopped parsley
Make
Boil the potatoes for 6-8 minutes, or until just cooked, drain and set aside. Heat the oil in a large non-stick frying pan or wok until really hot and cook the beef strips for 1 minute. Add the vegetables and cook for 4-5 minutes, stirring frequently. Mix together the stock, hoisin sauce and sherry, add to the pan, season and heat through for 1 minute.
Eat
Garnish with the parsley and serve with green vegetables.
Recipe and photo courtesy of EBLEX |
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LOIN OF VENISON with a blackberry and sloe gin glaze |
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Ingredients
For the venison
250g/9oz smoked streaky bacon, pounded thin with a knife handle or rolling pin
1 kg/2lb 2oz venison loin, fat trimmed
1 tbsp olive oil
For the glaze
110ml/4fl oz chicken stock
110g/4oz blackberries
1 tbsp sloe gin
salt and freshly ground black pepper
For the rösti
500g/1lb 2oz old potatoes, grated
500g/1lb 2oz turnip, grated
250g/9oz carrot, grated
50g/2oz butter, melted
salt and freshly ground black pepper
2 tsp olive oil
For the parsnip crisps
vegetable oil, for frying
1 parsnip, thinly sliced
To serve
150g/5oz sugar snap peas
200g/7oz green beans
olive oil, for drizzling
salt and freshly ground black pepper
Method
1. For the venison, cut the loin into medallions about 2cm/¾in thick.
2. Wrap a piece of bacon around the side of each venison medallion, securing with a cocktail stick.
3. Heat the oil in a frying pan, add the venison and fry on each side for about 3-4 minutes, or until cooked to your liking. Remove from the pan and leave to rest on a warm plate.
4. For the blackberry and sloe gin glaze, add the stock to the pan and deglaze, scraping the bottom of the pan with a wooden spoon to incorporate the caramelised meat juices.
5. Add the blackberries and poach for 2-3 minutes, mashing them lightly with the back of a fork.
6. Add the sloe gin and bring to the boil, then reduce the heat and simmer for a further 2-3 minutes. Season with salt and freshly ground black pepper.
7. For the rösti, mix the grated vegetables together and place in a clean tea towel. Roll the towel tightly into a ball and squeeze out all the water from the vegetables.
8. Break up the ball of vegetables into a bowl and add the melted butter. Season with salt and freshly ground black pepper and stir well to combine.
9. Press the mixture into a patty about 1cm/½in thick.
10. Heat the olive oil in a frying pan and add the rösti. Fry for 2-3 minutes on each side until golden-brown and crisp.
11. For the parsnip crisps, cover the base of a deep sided frying pan with about 3cm/1¼in of vegetable oil. Carefully drop the parsnip slices into the hot oil and fry until golden-brown and cooked through. Drain on kitchen paper.
12. Bring a pan of water to the boil and cook the the sugar snap peas for two minutes and the green beans for 3-4 minutes. Drain and toss with a drizzle of olive oil, salt and freshly ground black pepper.
13. Cut the rösti into four pieces and place a piece in the centre of four serving plates. Top each rösti with the venison, a spoonful of sauce and some parsnip crisps. Place the greens alongside and serve immediately. |
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Baked ham
Preparation time overnight
Cooking time 30 mins to 1hour
Ingredients
4.5-5.5kg/10-12lb gammon joint - unsmoked
1 pint of dry cider
2 carrots, chopped into chunky pieces
2 onions, peeled and studded with cloves
4 bay leaves
2 cloves garlic
2 tbsp brown sugar
12 peppercorns
For the glaze:
cloves for spiking
8 tbsp shredless orange marmalade
juice of half a lemon
Method
1. Soak the gammon joint overnight.
2. Drain and discrad the water and pat the gammon dry. Place the gammon in a large pan and then pour over the cider and enough water to cover the joint.
3. Add all the other ingredients to the pan. Bring to the boil then reduce the heat and gently simmer for 3 - 3 ½ hours. Skim off any scum during the cooking.
4. When cooked, remove the ham from the pan and place in a roasting tin. Let it cool slightly and then peel away the skin.
5. Preheat the oven 190C/375 F / Gas 5.
6. Score diamond shapes on the fat and stud each diamond with a clove.
7. Heat the marmalade and lemon juice in a pan for a few minutes until it thickens to a sticky glaze. Brush the marmalade glaze over the surface of the ham.
8. Bake in the oven for 30 minutes until the glaze has set.
Roast Haunch of Venison
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Haunch of Venison 1/2 Butter
Marinade Olive oil
¾ lb fat bacon strips 1 tablespoon flour
¼ pt burgundy Juice of half a lemon or orange
Seasoning
Method
Marinate the haunch for 24 hours.
Remove from marinade and rub all over with oil. Dab all over with pats of butter and wrap around with the fat bacon.
Smear a sheet of greaseproof paper on both sides with olive oil. Wrap the meat in the greased paper. Place in a covered roasting tin, or wrap in foil.
Roast in a hot oven (500 degrees) for 15 minutes per pound, then reduce the heat to 300 degrees. Baste frequently.
15 minutes before the end of the cooking time, unwrap the haunch and remove the bacon strips. Sprinkle flour over the top of the haunch, baste well and return to a hot oven for 10 – 15 minutes.
Place haunch on serving dish and pour off all but 1 tablespoon of fat from the roasting tin. Add the flour and cook till brown.
Remove from heat and gradually add the burgundy and lemon, or orange juice. Bring to the boil, stirring all the time, and simmer for a few minutes. Adjust the seasoning.
Serve redcurrent jelly with the venison.
N.B. The above cooking time is for red deer. Roe deer will only require 15 minutes per pound using the same method. |
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