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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Venisonarrow Harissa fried Venison steak baba ganoush, Arugula & chickpea cake, Cinnamon scented tomato sauce
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Harissa fried Venison steak baba ganoush, Arugula & chickpea cake, Cinnamon scented tomato sauce
recipe image
Created by admin, Monday, 29 November 1999
Description

Recipe devised by Westminster Catering College, June 2005

Ingredients
At a glance
Venison
Methods/steps

Ingredients

1 tbsp Harissa pasta

2 tbsp lemon juice

2 tbsp chopped mint

4 x 6oz venison loin/steak

2 x aubergines

2 cloves garlic, crushed

3 fl oz olive oil

4 fl oz yoghurt

2 tbsp tahini

3 tbsp fresh lemon juice

 

4 x chickpea and rocket cake (approx 3" medallion)

Notes
Harissa fried Venison steak baba ganoush, Arugula & chickpea cake, Cinnamon scented tomato sauce

Method

Place Harissa, lemon juice and chopped mint into a stainless steel bowl, add venison and leave to marinate for 20 mins max.

Bake aubergine's until skins are charred, peel away the skin and mix flesh with the garlic, olive oil, yogurt, tahini and lemon juice and blend until smooth.

Cook venison on a BBQ or preheated chargrill to your liking.

Serve with pan fried chickpea cake.

Cinnamon scented Tomato sauce
5 tbsp Olive oil
2" piece cinnamon
4 cups water
1 x chopped onion
1 tbsp oregano
1 tbsp parsley
Salt, pepper
2 tbsp
4lb very ripe tomatoes

Heat oil and fry onions. Add tomato concass. Add remaining ingredients, bring to the boil, reduce heat & simmer for 5 minutes or until desired consistency is reached.
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Created by admin
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Simple and delicious recipe using just the pheasant breasts.