This is just a little courtesy message to anyone who follows me on here.
I’m currently moving all my recipes over to my blog/website at www.fieldtoforkfood.co.uk
There’s going to be a ton of new stuff there and I like the lay out a lot more.
Feel free to sign up via the page, copy the recipes for yourself but my time at WordPress is coming to an end.
Cheers
Keith
I’ve been excited to try this Wild Game paella for a while now and tonight is the night. I originally thought about using venison, rabbit and possibly boar but even for me, that was too much meat in one dish.
I’ve stripped this back and kept it simple, using some locally sourced wild rabbit as well as some mussels and langoustines, all of which were supplied by Castle Game – Scotland – Ltd. I even skinned the rabbit myself, which was fun.
Paella is one of my favourite dishes when I go on holiday and given the rain is torrential right now, I need some of that Mediterranean food to cheer me up.
Serve it with crusty bread, a glass of wine or beer and get stuck in.
Delicious
Wild Rabbit & Seafood Paella
Ingredients
1 Wild Rabbit, diced (or whole legs)
300g chorizo, chopped
Two bell peppers, chopped
1 white onion, diced
1 tin chopped tomatoes
3 garlic cloves, chopped
250g fresh parsley, chopped
3 cups of Arborio rice
Mussels/Shrimp any seafood that you like
1500ml chicken stock with a pinch of saffron
Seasoning for rabbit:
Sea salt
Tbsp smoked paprika
Tbsp mixed herbs
Method:
(Coat your rabbit meat in the paprika,salt, herbs in a freezer bag and refrigerate for 1 hour)
Pour 2 tbsp vegetable oil in a frying pan and brown your chorizo for 5 mins then remove from heat.
Brown your rabbit meat for 5 mins each side then remove from heat.
Add your garlic,onion and peppers to the pan and soften, push veg to one side and pour in the chopped tomatoes and parsley.
Mix it all together on a medium heat until sauce thickens – add the rabbit meat and chorizo.
Add the Arborio rice and mix it all around,making sure the rice is coated in the sauce.
Pour the saffron infused stock over the rice and meat, cook on high heat for 10 mins stirring occasionally
Reduce heat and allow the paella to simmer for 20 mins, adding more stock if required.
DO NOT STIR AS THIS WILL RELEASE THE STARCH FROM THE RICE AND RUIN THE SOCCRATA(the crunchy rice base)
After 20 mins, add your seafood, remove from heat and cover your pan with foil, let it rest for 20 mins.
Serve and garnish with a lemon wedge
It’s been a super hot Easter weekend and having consumed too much chocolate, I decided I needed something light and refreshing to eat for my lunch.
If you’re wondering why I’ve gone to such lengths to have pigeon for my lunch, it’s purely because I work back shifts and usually eat dinner at my work restaurant. Also….I really love pigeon.
This is a really simple meal to make, full of flavour. Give it a try and let me know what you think:
Recipe
Sweet Chilli Pigeon Salad
Smother your pigeon in chilli jam.
Roast at 170 for 20 mins.
Serve with salad and an ice cold glass of your favourite beverage.
The sweetness of the jam and heat from the chillis really compliment the pigeon and a nice crisp fresh salad works well.
Since I’ve started cooking with wild game meats, I have often found myself thinking “what wouldn’t I eat”.
I’ve tried deer hearts (which are delicious), rabbit liver (which is pretty tasty) but I wondered if there was an animal out there that might be pushing the boundaries.
Squirrel…..the answer is squirrel. To many, the cute little squirrel has a bushy tail and eats nuts all day long and it’s true, they are rather cute to look at but could you eat one? The answer is yes and I am glad to say that squirrel tastes really nice.
I’ll be the first to admit, I had made enquiries into getting squirrel meat online but I was put off because I didn’t know where the meat had come from. Part of the appeal of field to fork cooking is that I like to know where my food has come from. It just so happens that my local gamedealer is also a game keeper and had a few squirrels that he had caught in his traps on the estate where he works and I was delighted when he mentioned he had a few fresh squirrel in their freezer.
Before I could exchange money, I had a bag of 5 frozen squirrel in my hands and a grin on my face from ear to ear, I was like a child on Christmas Day. Sounds like a weird analogy to use but what I love about getting my produce from Castle Game – Scotland Ltd, is that they will do their best to source the best produce for their customers.
Long story short, I searched online and found an abundance of recipes for Roast Squirrel and this one appealed to me the most:
Roast Squirrel
Ingredients
Two Squirrel
3 garlic cloves, minced
Few sprigs of Rosemary, finely chopped
Juice of 1 lemon
Salt/pepper for seasoning
Method
Preheat oven at 200 degrees Celsius
Cover the squirrels in olive oil, three minced garlic cloves and some freshly chopped rosemary.
Squeeze the juice of one lemon over the squirrels and pop the lemon halves in the roasting tin.
Roast at 200 degrees for 10 mins, turn them and roast for 5 more minutes.
You can serve these with a nice salad but I ate these on their own and was pleasantly surprised how nice they tasted, almost like a fatty rabbit.
This meal should take roughly 1 hour to cook and about 20 mins prep. Roe Loins are from a Roe Doe shot a few miles from where I live and were supplied by Castle Game – Scotland – Ltd .
That’s what I love about Field to Fork cooking, an abundance of healthy free range food is out there, living the dream in a sustainable environment. It hasn’t travelled far and now it’s on a plate, ready to be eaten.
Have a good weekend folks.
Bacon-wrapped venison with garlic mushroom sauce
Ingredients
6 thick slices bacon
2 (350g) venison loins
2 teaspoons olive oil, divided
1/4 teaspoon onion granules
ground black pepper to taste
2 tablespoons butter
225g sliced button mushrooms
2 cloves garlic, chopped
3 sliced spring onions
120ml whipping cream, or more to taste
Method
Preheat oven to 190 C / Gas 5.
Cook bacon until partially cooked but still flexible, 6 to 8 minutes.
Brush venison loins with olive oil, season with onion granules, salt and black pepper. Place loin roasts side by side and wrap them together in strips of partially cooked bacon.
Place in an oven dish and roast for about 1 hour and the bacon has gone golden brown.
Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes.
Stir spring onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through.
Serve sauce with loins.
I’m trying to showcase amazing meals using different cuts of meat.
Tonight I used Fallow Hearts from Curtis Pitts Deer Services and Venison steak from Castle Game – Scotland – Ltd
Everything is homemade except the tortillas.
Grilled Venison Steak & Fallow Heart Tacos with Chimichurri sauce.
Ingredients
Steak and Marinade:
• 2 lbs Flank Steak/2 Deer Hearts
• 1 sliced sweet onion for grilling (optional)
• Juice of 1 orange
• Juice of 2 limes
• 1/3 cup soy sauce
• 1/3 cup olive oil
• 1/2 teaspoon sugar
• 4 smashed, chopped garlic cloves
• 1/2 cup chopped coriander (stems ok)
Chimichurri Sauce:
• 1 bunch Coriander
• 1 bunch Italian Parsley
• 1/4 cup fresh lime juice (1–2 limes)
• 1/2 cup olive oil
• ¼ cup chopped onion
• 2 garlic cloves
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 3/4 teaspoon salt
• 1/2 of one jalapeño pepper
Homemade Pickle:
• 2 cups mix of sliced radishes, onion, or carrots, cauliflower, or whatever you like
• 1 cup vinegar
• 1 cup water
• 1/2 teaspoon salt
• 2 Tablespoon sugar
• 1 teaspoon whole peppercorns or whole coriander seed
• A few sprigs coriander
Method
Steak Instructions: In a bowl, mix together ingredients for marinade. Place steak, heart and onions in a large freeze bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.) Pre-heat grill and grill meat. Grill steak/heart on med high heat to desired doneness. A little char is good. Let rest 10 minutes, then thinly slice the meat across the grain.
Chimichurri Instructions: In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add coriander (stems are fine) and Italian parsley (again, thin stems are fine), pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.
Homemade Pickle: In a small sauce pan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add your choice of sliced radishes, slivered onions, thin sliced carrots or what ever else you like. Bring to a boil. Remove and place in freezer for 10-15 minutes (or refrigerate until cold). Remove and place in a serving bowl or jar. Top with a little fresh coriander.
Serve everything together on your tortilla, along with additional garnishes such as guacamole, hot sauce, coleslaw etc
.
Tonight was my first time eating and cooking Partridge and it did not disappoint. Really succulent and flavoursome, the sauce really compliments the dish.
Thanks to Castle Game – Scotland – Ltd for the birds. If you can source these from your gamedealer, give it a shot and let me know.
Recipe is below:
Roast Partridge in a Sage & Cider sauce
.
Ingredients
2 oven-ready partridges
1 bunch of sage
1 bunch of thyme sprigs
1 garlic bulb, halved around its circumference
1 tablespoon extra-virgin olive oil
2 large knobs of butter
100ml cider
150ml double cream
1 teaspoon Dijon mustard
salt and freshly ground black pepper
·
Heat oven to 200°C
Place partridges in a small roasting tray, tuck the herbs in and around the birds.Add two halves of the garlic bulb, season well with salt/ pepper. Drizzle oil over the birds,place a knob of butter on top of each, then put the roasting tray in the oven for 20-25 mins til golden brown
Remove the tray from the oven, remove the birds to a clean plate, place them upside down and let them rest somewhere warm. Place the roasting tray directly over a medium heat.For the sauce, add the cider and bring the contents of the tray to the boil then stir in the cream/mustard and simmer gently for about 5 minutes until the sauce thickens. Season the sauce with salt/ pepper. Plate up your birds and pour your cider and sage sauce over them, serve with wilted greens and buttery mash.
.
Smokey Venison Burritos.
I’ll keep this brief as I’m eating my 5th burrito, they are so damn good. Today has been hectic, the kids are misbehaving and I am hangry. This quick fix recipe will see you through and it should make 4-5 burritos.
By all means add as much or as little seasoning as you want, I wanted a nice smokey flavour so I held back on the chilli powder and went OTT with the smoked paprika and it worked.
You know something is good when the wife steals one and gives you a compliment.
Anyway, enjoy and let me know how you get on.
Ingredients
250g venison mince
1 onion
1 bell pepper
1 gem lettuce
Fresh coriander
Small tortillas
Lime
2 chopped fresh chillis
Smoked paprika seasoning
Chilli powder
Method
Finely chop an onion + bell pepper and add to a hot frying pan with some oil, brown lightly.
Once browned,add 250g venison mince.Add some chili power and smoked paprika.
Once the mince has browned, squeeze half a tube of passata paste and half a cup of water then mix until it becomes a glorious spicy mix.
Add fresh chopped chillis right at the end.Pop some shredded lettuce and coriander into a tortilla, add your mince then squeeze the juice of a lime on top.
What’s happening folks, it’s been a wee while and I’ve been super busy. Do not fret, this super easy recipe for Wild Venison Scotch Eggs will sort you out when you need a real tasty snack.
Scotch Eggs remind me of my childhood. I grew up in the late 80s early 90s and the scotch egg seemed to be firm favourite in my packed lunch at school, the thing is though…they were dry and quite bland, dare I say…. Deliciously boring.
So I woke up this morning and whipped up this batch of Wild Venison Scotch Eggs. I thought why the hell not and in the blink of an eye, 4 eggs were boiling away and I was assembling my ingredients like some mad professor.
Anyway, It’s dead easy to make and whilst I’ve used a deep fryer, you can also oven cook these:
Ingredients:
4 soft boiled eggs
300g venison mince
Minced garlic clove
1 tsp Dijon mustard
Four
Egg (beaten)
Golden Breadcumbs
Method:
Boil your eggs for 6 minutes then remove from heat, peel them and set aside to cool.
Mix the venison mince, mustard and minced garlic together. Take 1/4 of the mince in one hand and cover the egg with the mixture.
Roll the scotch egg in a bowl of flour, then egg and finally roll it in the breadcrumbs. Repeat this for all your eggs.
Set your fryer to 175 degrees and then fry your scotch eggs for seven minutes or until golden brown.
Remove from heat then serve.
For the mustard mayo, you literally mix Dijon and mayo together.
Tastes delicious.
So yesterday I spent my day grazing on ALOT of Venison Biltong and despite having a proper tasty salad for dinner, I still didn’t feel full.
The weather right now is terrible and typical for Scotland at this time of year. The wind is blowing a gale, the rain is crashing down and won’t stop. It’s also very cold. I should be used to this and to an extent I am but a salad just isn’t going to cut and I need something that will warm me up and cling to my ribs.
Now I don’t own many cook books, everything I source is pretty much online so I was delighted when I found this Venison & Juniper Stew recipe from Jamie Oliver. The recipe can be found via the link below:
https://www.jamieoliver.com/recipes/game-recipes/venison-juniper-stew/
Now that you’ve checked out the recipe and bookmarked it to your phone or tablet, you’ll be desperate to know if it is any good…..
It is incredible. It is packed with rich flavours and the venison just melts in your mouth with every bite. Whilst this recipe suggests you slow cook it for 2 hours, I made this the previous night and then popped it in my Tefal slow cooker before I went out to work.
The end result is great and one I will be having again. This recipe makes 6 servings, which is ideal because I can use it for lunches at work.
Great simple recipe and when the weather is cold, this will warm your bones and put a smile on your face.
Enjoy
Field To Fork Food 