Fresh meat from the countryside.
Discussion
Was in the countryside this weekend and had the opotunity to purchase some locally reared meat that is better than the expensive crap from Supermarkets and cheaper than the extortionists at borough market.
So I now have:
500g veal (cubed)
500g venison (cubed)
2 rabbits.
Anyone got 3 different recipes (one for each meat) for the above acquisitions other than a casseroles??
Floor is open to you lot.... impress me!!
So I now have:
500g veal (cubed)
500g venison (cubed)
2 rabbits.
Anyone got 3 different recipes (one for each meat) for the above acquisitions other than a casseroles??
Floor is open to you lot.... impress me!!
I've done this from Hugh FW's Meat book, it's very good, but SWMBO did get a little upset when I used a rib as a toothpick
Rabbit, leek and cider stew
Wild bunny has almost no fat, so add some while cooking. Slow-cooking with a bit of pork belly is a good bet, as it renders the meat beautifully tender and well lubricated. A slosh of cream won't hurt, either. Serves four to six.
1 tbsp olive oil
250g salted pork belly (or pancetta), cut into chunky cubes
2 rabbits, skinned and jointed
3-4 tbsp plain flour, seasoned
35g butter
3 big leeks, trimmed and sliced thin
500ml cider
284ml carton double cream
1 large sprig fresh thyme
Salt and ground black pepper
1 good tbsp parsley, chopped
Heat the oil in a big pan over medium-high heat. Add the pork and cook until well browned. Scoop out the meat, leaving behind some rendered fat, and set aside. Toss the rabbit lightly in seasoned flour, add to the pan, brown all over, then turn off the heat.
Heat the butter in a separate pan and add the leeks. Sweat gently until soft and silky. Add to the rabbit, along with the browned pork, cider, cream and thyme. Bring to a simmer and cook, uncovered, for one to one and a half hours, until the meat is very tender. Season to taste and finish with a generous sprinkling of parsley. Serve with potatoes - mashed or sautéed.
Rabbit, leek and cider stew
Wild bunny has almost no fat, so add some while cooking. Slow-cooking with a bit of pork belly is a good bet, as it renders the meat beautifully tender and well lubricated. A slosh of cream won't hurt, either. Serves four to six.
1 tbsp olive oil
250g salted pork belly (or pancetta), cut into chunky cubes
2 rabbits, skinned and jointed
3-4 tbsp plain flour, seasoned
35g butter
3 big leeks, trimmed and sliced thin
500ml cider
284ml carton double cream
1 large sprig fresh thyme
Salt and ground black pepper
1 good tbsp parsley, chopped
Heat the oil in a big pan over medium-high heat. Add the pork and cook until well browned. Scoop out the meat, leaving behind some rendered fat, and set aside. Toss the rabbit lightly in seasoned flour, add to the pan, brown all over, then turn off the heat.
Heat the butter in a separate pan and add the leeks. Sweat gently until soft and silky. Add to the rabbit, along with the browned pork, cider, cream and thyme. Bring to a simmer and cook, uncovered, for one to one and a half hours, until the meat is very tender. Season to taste and finish with a generous sprinkling of parsley. Serve with potatoes - mashed or sautéed.
For the venison,
dust in a mix of flour, sweet smoked paprika, salt and pepper
Brown in olive oil in a large casserole pot remove
Fry 150g of bacon lardons in the same casserole until the fat starts to come out add 2 chopped onions and 2-4 chopped cloves of garlic and fry for a few minutes, don't worry of it sticks but don't let it burn.
Return venison and put in a glass of wine to deglaze the pan add the rest of the bottle of wine and bring to the boil put in a couple of chunks of dark chocolate at this point along with a couple of sprig of rosemary
Season well and put in the oven at 150 after an hour remove stir and add a selection of wild mushrooms about 200g
put back in the oven for at least another hour ideally two or three.
Serve with roast sweet potato and cauliflower cheese.
A delightful winter warmer, don't use shit wine a deer deserves better.
dust in a mix of flour, sweet smoked paprika, salt and pepper
Brown in olive oil in a large casserole pot remove
Fry 150g of bacon lardons in the same casserole until the fat starts to come out add 2 chopped onions and 2-4 chopped cloves of garlic and fry for a few minutes, don't worry of it sticks but don't let it burn.
Return venison and put in a glass of wine to deglaze the pan add the rest of the bottle of wine and bring to the boil put in a couple of chunks of dark chocolate at this point along with a couple of sprig of rosemary
Season well and put in the oven at 150 after an hour remove stir and add a selection of wild mushrooms about 200g
put back in the oven for at least another hour ideally two or three.
Serve with roast sweet potato and cauliflower cheese.
A delightful winter warmer, don't use shit wine a deer deserves better.
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