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Seriously Good Venison

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Ingredients
Galettes

175g Buckwheat Flour
5g Sea Salt
375ml Cold Water
1 Small Egg
Melted Butter

Venison Mince Filling

400g Venison Steak Mince
2 Tablespoons Olive Oil
3 Eschallion Shallots (finely diced)
2 Cloves Garlic (finely chopped)
1 Small Glass Red Wine
4 Sprigs Thyme
Zest Of Half A Lemon
Salt & Pepper


To Assemble

200g Grated Gruyère
50g Grated Parmesan
4 Tablespoons Crème Fraiche




Heritage Tomato Sauce

200g Small Heritage Tomatoes
3 Cloves Garlic (peeled and left whole)
1 Sprig Of Thyme
1 Tablespoon Olive Oil
Salt & Pepper

How to make them
Galettes
Mix together the flour and the salt
Add the water in 3 to 4 stages, mixing well with a whisk
Add the egg and whisk until you have a smooth batter
The batter should have the consistency of single cream
Leave to rest in the fridge for 1 to 2 hours
Heritage Tomato Sauce
Put all of the ingredients into a small oven proof dish
Mix well and roast in the oven at 200ºc for half an hour
Remove from the oven and blitz in the food processor
Set aside while you make the rest of the filling
Turn the oven down to 100ºc
Venison Mince Filling
In a medium sized frying pan gently sweat the shallot for 5 mins
Add the garlic and sautée for a further 2 minutes
Turn up the heat and add the venison mince in batches to brown
Add the red wine and bubble until reduced and the alcohol has burned off
Add the thyme leaves and the lemon zest
Add ¾ of the tomato sauce (save the rest for dressing the plate)
Simmer until the mince is just coated by the sauce
You don't want the mixture to be too wet
Set aside while you make the galettes
To Make The Galettes
Heat a non-stick pan to a high heat and wipe with a little melted butter
Pour a ladle full of the galette mixture onto the centre and swirl into a circle
Cook for 1 minute on the first side and flip
Cook for another minute on this side whilst brushing the top with melted butter
Flip again and turn the heat down by half
Sprinkle a ¼ of the grated Gruyère into the middle leaving a good 3-4cm from the edge so you can fold over the edges at the end
Take a ¼ of the mince and pile this on top of the cheese
Sprinkle a ¼ of the Parmesan on top
Dot a ¼ of the Crème Fraiche over the filling
Leave the galette to cook gently for 4-5 minutes checking it doesn't burn
Once the edges are becoming crisp fold them over to create a triangle
Pop into the oven to keep warm while you make the rest
Serve the Galettes with Rocket dressed in olive oil & lemon juice and the remaining tomato sauce


Serves 4


1 Tablespoon Olive Oil
350g Venison Steak Mince
350g Mushrooms
3 Medium Onions
6 Cloves Garlic
1 Large Carrot
25g Butter
6 Fresh Ripe Tomatoes or 1 tin
1 Dessertspoon Dried Mixed Herbs
or
1 Tablespoon Chopped Fresh Herbs (Thyme/Rosemary/Sage)
1 Large Glass Red Wine
Hot Venison (or beef) Stock – to cover
Dash Worcester Sauce
Salt & Pepper

For The Bechamel

600ml Milk
½ Onion
1 Bay Leaf
8 Black Peppercorns
50g Butter
50g Flour
Couple Of Grates Of Nutmeg

1 pack of lasgana sheets
100g grated Parmesan or Peccorino

Method

Preheat oven to 180 degrees

Dice the onion and garlic very finely – in a food processor if you have one
Heat the oil in a large heavy based pan with a lid on a medium heat
Fry the onion and garlic for 4-6 minutes
Dice the carrot in the same way and add to the pan
Fry for another 4-6 minutes
Dice the mushrooms in the same way as the onion and carrot and add to the pan
Add the butter and fry for another couple of minutes
Pour in the wine and bring to the boil for a few miuntes until the alcohol had evaporated
Blitz the tomatoes in a food processor and add to the pan
Add the stock to cover the mixture, herbs, worcester sauce and seasoning and bring to the boil
Reduce the heat, cover and simmer on a low heat for half an hour
Meanwhile make the bechamel sauce
Pour the milk into a heavy based sauce pan
Add the onion, bay leaf and peppercorns and bring to the boil
Remove from the heat and set aside to cool slightly
Heat the butter in a saucepan until melted on a low heat
Add the flour by the tablespoon and stir thoroughly with a wooden spoon
Once all the flour is combined remove from the heat
Strain the milk and add a little to the flour and butter mixture stirring well
Return to the heat and add the rest of the milk a little at a time strirring constantly until thickened
Remove from the heat and add the nutmeg
Layer meat followed by the lasagna sheets and cover with the bechamel
Repeat until all ingredients have been used finishing with a layer of lasagna sheets and bechamel and top with the grated Parmesan
Cook in the oven for 35 – 40 minutes or until the top is crisp and the lasagna is heated all the way through
Serve with a green salad and garlic bread






Ingredients

350g Venison Mince
1 Onion
1 tbspn oil
1/2 tbspn garlic paste
1/2 tbspn ginger paste
1/2 tbspn cumin powder
1/2 tbspn garam masala
1 tin tomatoes
Juice of 1/2 a lime
Salt to taste
Coriander leaves to garnish
200g chapati flour


Method

Heat the cooking oil in a wok or deep pan, on medium heat.
Fry the onions until they turn a pale golden colour.
Add the ginger and garlic pastes and fry for 1 minute.
Add the minced meat and the powdered spices
Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes.
Add the tomatoes, stir and cook until they are soft.
Put a heavy based frying pan on a high heat
Meanwhile mix the chapati flour with tepid water until it forms a ball
Lightly dust a work surface with flour and knead for 5 mins
Roll into thin circles, about 3-4 mm and dry fry for about 1 min on each side, the chapatis should puff up
Keep warm between sheets of foil in a low oven while you serve the keema
Turn the heat off under the keema, add the lime juice and stir.
Garnish with chopped coriander leaves and the chapatis
Ingredients

350g diced venison shoulder
1 onion
1 dessertspoon garlic-ginger paste
1 heaped teaspoon garam masala
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon turmeric
1 tin tomatoes
1/2 pint of water
salt and pepper
200g chapati flour and tepid water to mix

Method

Heat the cooking oil in a casserole dish with a lid on medium heat.
Fry the sliced onions until they turn a pale golden colour.
Add the ginger-garlic paste and fry for 1 minute.
Add the meat and brown, then add the powdered spices
Add the tomatoes and ½ a pint of water and stir
Cook covered on a low heat on the hob or in a medium oven for 1 ½ to 2 hours stirring occasionaly
When the curry is ready mix the chapati flour with tepid water until it forms a ball
Lightly dust a work surface with flour and knead for 5 mins
Roll into thin circles, about 3-4 mm, heat a heavy based frying pan dry fry for about 1 min on each side, the chapatis should puff up
Keep warm between sheets of foil in a low oven while you serve the curry
Add the lime juice to the curry and stir.
Garnish with chopped coriander leaves and serve with the chapatis
SERVES 2

INGREDIENTS

350G Venison Casserole (Chopped Shoulder)
1 onion
2 cloves garlic
1 lg carrot
1 red pepper
1 heaped tablespoon ras el hanout spice mix (you can get this in most supermarkets these days)
About 1 ltr water
6-8 dried apricots
80g cous cous per person
Salt & Pepper
A little oil

METHOD

Heat the oil in a pan and soften the onion
Add the chopped carrot and fry briefly
Add the meat and brown
Add the pepper and garlic then the spices
Fry for a minute or two
Add enough water to cover
Bring to a simmering point
Season
Cover and cook in a medium oven for 2 ½ hours
Add the apricots and cook for another hour or until the meat is tender
Place the Cous Cous in a bowl and cover with an equal quantity of boiling water
Cover the bowl and leave until all the water is absorbed ( about 5 minutes )
Season and serve with the Tagine




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