Game
Recipe #1
Amazing flavours and deceptively simple to make
Venison Loin with Charred Aubergine Puree and Kofta Venison as you’ve never tried it Serves 4 4 x 150g venison loin steaks Kofta * 400g minced venison * Small piece of cinnamon bark * 2 cloves garlic, crushed * Freshly cut coriander * 20g cumin * 1 star anise Charred aubergine * 4 aubergines * 100ml olive oil Griddled cucumber * 1 cucumber
To make the charred aubergine 1 Slice the aubergines in half lengthways and season the flesh with salt. 2 Place flesh-side down on to a barbecue grill or chargrill and leave until flesh is fully black. 3 The aubergines should be cooked through, although if not, give them a couple of minutes on the skin side. 4 Purée in the thermomix and add the oil.
To make the kofta 1 Toast the spices in a dry pan and grind to a fine powder. 2 Mix all the ingredients together and shape into small balls. To make the griddled cucumber 1 Slice the cucumber into long slices about 2mm thick. 2 Lightly season with salt and place
directly onto the hottest part of a griddle and leave until the slices start to char on the edges. 3 Remove from the heat. To cook the venison 1 Pan fry the venison in foaming butter until it is medium rare. Arrange all the items as per the photograph and serve.
Recipe #2
A sushi-inspired partridge dish with classic damson undertones
Tempura of partridge with damson jelly Britain meets Japan Serves 4
* 4 partridge breasts * Pack of nori seaweed sheets Tempura batter * 100g flour * 100g cornflour * 20g baking powder Damson jelly * 350g damson juice * 100g damson gin * 50g stock syrup * 3 gelatine leaves Toasted seeds and grains * 50g pinhead oats * 50g oats * 10g sesame seeds * 20g sunflower seeds * 20g pumpkin seeds * 10g fennel seeds * 10g black onion seeds * 1 tbsp honey Pine nut purée * 200g pine nuts * 50g whipping cream
To make the tempura batter 1 Add enough cold water to the mixed flour, cornflour and baking powder to make a batter. To make the damson jelly 1 Warm the liquids and add the gelatine, stir until dissolved and set in a bowl.
To cook the seeds and grains 1 Roast in a hot pan until lightly toasted then add the honey and stir. Leave to cool on a tray. To make the pine nut purée 1 Lightly toast the pine nuts in the oven, then purée in a thermomix with the cream and pass through a sieve.
To deep-fry the partridge breasts 1 Wrap the partridge breasts in nori seaweed and lightly coat in the tempura batter. 2 Deep fry at 190°C for four minutes. 3 Plate as per the photo and garnish with seasonal leaves and edible flowers. Great Food Magazine 11