Having been to my game seminar, I was inspired to try cooking some myself. Why don’t you do the same? Here are some great recipes to try.
They explain how to prepare the game yourself, but if you’re not keen to do that, ask your butcher to get it ready for you just the way you like.
Barbecued Hunch of Venison with a Rosemary Garlic and Olive oil Seasoning
Serves 6, depending on size of haunch
1 venison hunch open boned and butterflied
½ bunch rosemary
3 large cloves garlic
1 pack Maldon Salt
175 ml Olive oil
Take the haunch and cut the shank off at the joint, keep this for another day as this is too tough to cook on a BBQ. Open bone the thigh by cutting down on to the bone and following it then cut around it.
Once the bone is out place a cut either side of where the bone had been to flatten out the venison and make it all one thickness. You can always ask your butcher to do this for you.
Place the thyme, garlic, olive oil and salt into a liquidiser and blitz to make a paste.Use Maldon salt as it has large flaky crystals that make a good paste without making the meat too salty.
Take the marinade and rub well in to all the venison. Place it into a plastic bag and pour the rest of the marinade over then tie a knot in the bag and leave for 2 hours or in your fridge overnight. If you have placed it in the fridge over night take it out and allow to sit for an hour or so.
Light the barbecue and allow to get hot in the case of charcoal allow to burn until white.
Scrape off the marinade from the venison. Place the venison onto the barbecue and seal well on both sides, then remove from barbecue.
Take a large square of foil doubled over 4 times with the shiny side out to reflect a little heat.
Place the foil in the centre of the barbecue and then place the venison on top. Close the barbecue lid and allow to cook, turning after 15 to 20 min then turn and then cook for a further 10 to 15min.
Venison should be cooked to rare or medium then allowed to rest for 10 min before slicing and serving.
Pan Fried Breast Of Partridge with buttered Curly Kale and Porcini Mushroom Sauce
500ml chicken stock
20g dried porcini mushrooms
¼ pt cream
Remove the breasts from the partridge.
Chop up the legs and carcass, fry off in a frying pan allowing to go a dark golden brown colour.
Bring the chicken stock to the boil and add the dried porcini mushrooms then simmer for 5 min.
Once the bones are coloured remove any excess grease or fat from pan and add the chicken and mushroom stock.
Bring stock to boil and allow to reduce by a third
Pass the stock through a fine strainer and return to the stove then add cream and reduce to required consistency.
Season the partridge and pan fry for 2 ½ min on each side basting in oil as you go, if you would like them slightly more done cook for longer. Allow to rest for 3 mins.
Blanch the curly kale in some salted boiling water then refresh in cold water.
Melt a knob of butter in a pan drain the curly kale and reheat by tossing in the melted butter.
Slice the rested partridge breast and serve with the buttery kale, mashed potato and the porcini mushroom sauce.
Rabbit Duo: Rabbit and Chorizo Sausage Fricassee and Grilled Loin Of Rabbit with Thyme and Black Pepper.
Rabbit and Chorizo Sausage Fricassee
250g small chorizo sausage
1 Spanish onion
1 clove garlic
1 tin chopped tomatoes
½ chicken stock cube
1 sprig of oregano
1 bay leaf
½ glass white wine
Cut the saddle out of the rabbit still on the bone and put this to one side for the grilled loin dish. Take the rest of the rabbit and take it all off the bone dicing it into even pieces.
Finely chop the onion and the garlic
The chorizo will have a skin on the outside which needs to be removed once you have done this cut the sausage into slices about 1cm thick.
Pull the oregano leaves off the sprigs.
Add some olive oil to a large pan and allow to become hot, then seal off the Rabbit so that it looks cooked on the outside. Remove from pan and leave to one side.
Add a little more oil to pan and turn the flame down.
Sauté the onions and garlic off for about 1 min then add the chorizo, oregano and bay leaf. Cook for another 3 min, this is when you will see the paprika oils come out of the sausage. Add the wine and allow to reduce by half.
Once wine has reduced add the tomatoes and the stock cube dissolved in ¼ litre of boiling water.
Add rabbit and bring to boil then turn down to simmer until rabbit is tender. Remove bay leaf.
Place in serving dish alongside the rabbit loin or with rice or cous cous.
Grilled Rabbit loin with Thyme and black Pepper
1 saddle of rabbit
1 good sprig of thyme
Virgin olive oil
Remove the loins from the rabbit saddle and any sinew.
Finely chop the thyme leaves and place in a sandwich bag with a little olive oil, leave for minimum of 1 hour or can be left over night.
Heat up a griddle pan.
Remove the rabbit loin from the bag and scrape off the majority of the oil.
Roll in a little freshly crushed black pepper.
Place on the griddle pan at an angle to the lines on the pan and roll slowly allowing the pan to mark and colour the loin all the way around then lift it off and turn the loin around and roll again allowing the griddle to mark the loin and create a cris cross pattern on the meat as well as cook it.
Serve alongside the rabbit fricassee or as a starter with a salad.
For more recipe ideas visit www.basctasteofgame.org.uk
Thanks to the British Association for Shooting and Conservation for these recipes