Game Recipes

Warm Wood Pigeon and Stornoway Black Pudding Salad

Warm Wood Pigeon and Stornoway Black Pudding Salad

Ingredients:

  • 1 breast of pigeon
  • 50g Stornoway black pudding
  • 20g puy lentils cooked
  • 20g pancetta cut into lardons
  • 75g mixed leaves
  • Salt
  • Sunflower oil
  • Aged Balsamic vinegar
  • Extra virgin olive oil

Method:

  1. Heat non stick frying pan with a teaspoon of oil then add the pancetta. Cook for 3-4 minutes over a moderate heat until golden in colour. Pour off some of the fat, season pigeon and add to the hot pan. Seal pigeon well on both sides for 2 minutes each. If necessary place into a hot oven 180°c for a maximum of 2-3 minutes on an oven proof tray. Take out and allow to rest.
  2. In the same pan add black pudding and cook for a minute on each side or until cooked, again if necessary place into hot oven for 2 minutes to make sure it is cooked.
  3. Now warm lentils in this pan and add the pancetta.
  4. Dress leaves with a drizzle of balsamic and oil, crumble in the black pudding, lentils and pancetta and place in the centre of a bowl or plate. Slice pigeon and place on top.

Breast and Leg of Partridge with Pickled Blackberry, Sorrel Emulsion, Pearl Barley and Jus

Breast and Leg of Partridge with Pickled Blackberry, Sorrel Emulsion, Pearl Barley and Jus

Ingredients:

  • partridge
  • 100g pearl barley
  • 150g celeriac juice, kombu
  • 50g sorrel
  • 50g apple juice
  • Pinch of vitamin C and Xanthan gum
  • Chardonnay vinegar
  • Butter
  • Oil
  • Ripe blackberries
  • 100ml good port and madeira
  • Pinch of sugar
  • Maldon salt and freshly ground
  • black pepper
  • 0.5l of chicken stock
  • Garlic
  • Shallot
  • Rosemary
  • Thyme

Method:

  1. First of all prepare the birds: remove the breasts with skin on. Heat a little oil with garlic, rosemary and thyme and then marinade the breasts
  1. Roll up the legs, cook sous vide for 30 minutes at 62C and chill down straight away
  2. For the emulsion combine freshly made apple juice from cox and granny smith apples together with washed sorrel, vitamin C and Xanthan gum. Pass it, then season up with a bit of good quality chardonnay vinegar. Keep at room temperature.
  1. Break down the carcasses and pan roast them in bit of oil to achieve a nice golden brown colour.
  1. Deglaze with blackberry vinegar and then with chicken stock again and again until syrup consistency is achieved. Pass it and season up with bit of wine reduction, salt, pepper, bruised garlic and winter herbs. Pass it once again and keep warm.
  1. Cook the pearl barley in celeriac juice until soft. Infuse with a bit of kombu and serve as a risotto style.
  1. Finally after marinating the breasts, cook then in a water bath at 55C for 6 minutes then pan roast with garlic and herbs to achieve nice caramelisation. Rest and serve with blackberries and sorrel leaf.

 

Recipe by Martin Zahumenksy – Game Chef of the Year Winner 2015

Highland Game Venison Kashmiri Rogan Josh

 Highland Game Venison Kashmiri Rogan Josh

Ingredients:

The Paste

  • 100g Fresh Coriander  
  • 150g Diced Chilli 
  • 25g Coriander Seeds
  • 25g Cumin Seeds
  • 10g Whole Black Peppercorn
  • 30g Paprika 
  • 20g Ground Turmeric
  • 30g Garam Masala
  • 10g Table Salt
  • 100g Tomato Paste

 The Curry                                                          

  • 800g Venison Haunch
  • 50ml Vegetable Oil
  • Cinnamon Stick
  • 15g Cardamom
  • 1g Bay Leaves
  • g Whole Cloves
  • 400g Frozen Diced Onion 
  • 20g Garlic
  • 40g Ginger
  • 1 Litre of Water
  • 300g Rogan Josh Paste
  • 150g Greek Yoghurt

Method:

1) Add all the ingredients for the paste into a blender and pulse unto you have a fine paste. 

2) Dice the venison into 1cm size chunks. Season with Salt and Pepper

3) Fry the Cinnamon Stick, crushed Cardamom, Bay Leaves and Cloves in the Vegetable Oil

4) Add the Venison and Onion, fry until the meat is browned

5) Add Garlic and Ginger, continue to fry for 5 minutes

6) Add the Rogan Josh Spice Paste and fry for another 5 minutes

7) Add 1 litre of water, cover with a lid and simmer for 50 minutes or until the meat is tender

8)  Remove the Bay Leaves, Cinnamon and Cloves

9) To finish add the Natural Yoghurt and Chopped Coriander

 

This curry is an example of one of the many items Braehead Foods Production Kitchen can make on a bespoke basis to support your menu offering. All items from our Production Kitchen are made by chefs, for chefs to give you complete confidence that quality is not compromised. Braehead Foods’ close working relationship with Highland Game, spans over 20 years, with it being the only place wild venison is purchased from. Highland Game enable us to have upmost confidence in traceability from field to fork. Keith has modified the recipe slightly to reduce the calories and make a healthier version. He removed the ghee and added natural yoghurt, this makes a lighter healthier curry, more suitable to a western pallet. 

This curry is an example of one of the many items Braehead Foods Production Kitchen can make on a bespoke basis to support your menu offering. All items from our Production Kitchen are made by chefs, for chefs to give you complete confidence that quality is not compromised.