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Serves 4.
Ingredients
Cornmeal
320g x Mix cornmeal
1 tsp x Salt
1/2 tsp x Baking powder
1/2 tsp x Baking soda
1 large x Egg
350ml x Buttermilk
Pâté
1 x Onion
3 x Cloves of garlic
Pinch Thyme
Pinch Black pepper
1 x Liver
1 tbsp x Butter
1 tbsp x Cream
Venison Heart
1 x Venison heart
2 x Pigeon breast
A slice of bread
Small amount of oil
Red Currant Jelly
Method
1. To make the cornbread
Render some bacon under the grill until really crispy. Save the fat, chop the bacon up into small pieces and leave this to sit for 1 hour or so.
Grease your baking pan with bacon fat and preheat on the hob. When your pan is hot, add your bacon bits to your cornbread mixture and add to the pan.
Flatten down the cornbread and leave to cook on the hob. After 2-3 minutes turn hob down to medium and cook for a further 7-10 minutes and then transfer to the grill to finish, for about 4-8 minutes until golden brown.
2. For the pigeon breast
Heat a pan to hot, with a small amount of oil, and added breast. Cook for 2 minutes each side and remove.
Slice all and serve.
3. For the venison liver pâté
Sauté an onion and 3 cloves of garlic. Add thyme and black pepper to taste. Remove once cooked down. Pan fry liver on each side for 30 seconds or so.
Deglaze the pan with a bit of whiskey.
Then blitz everything in a blender with a healthy spoonful of butter (about the same amount as you’ve used of liver) and a spoonful of cream.
4. For the venison heart
Cut your venison heart into steak slices removing any fatty deposits, and put into a hot pan, fry for 1 minute each side on hot, with a steak weight on top.
Toast a slice of bread.
Slice and serve.
Ingredients
Cornmeal
320g x Mix cornmeal
1 tsp x Salt
1/2 tsp x Baking powder
1/2 tsp x Baking soda
1 large x Egg
350ml x Buttermilk
Pâté
1 x Onion
3 x Cloves of garlic
Pinch Thyme
Pinch Black pepper
1 x Liver
1 tbsp x Butter
1 tbsp x Cream
Venison Heart
1 x Venison heart
2 x Pigeon breast
A slice of bread
Small amount of oil
Red Currant Jelly
Method
1. To make the cornbread
Render some bacon under the grill until really crispy. Save the fat, chop the bacon up into small pieces and leave this to sit for 1 hour or so.
Grease your baking pan with bacon fat and preheat on the hob. When your pan is hot, add your bacon bits to your cornbread mixture and add to the pan.
Flatten down the cornbread and leave to cook on the hob. After 2-3 minutes turn hob down to medium and cook for a further 7-10 minutes and then transfer to the grill to finish, for about 4-8 minutes until golden brown.
2. For the pigeon breast
Heat a pan to hot, with a small amount of oil, and added breast. Cook for 2 minutes each side and remove.
Slice all and serve.
3. For the venison liver pâté
Sauté an onion and 3 cloves of garlic. Add thyme and black pepper to taste. Remove once cooked down. Pan fry liver on each side for 30 seconds or so.
Deglaze the pan with a bit of whiskey.
Then blitz everything in a blender with a healthy spoonful of butter (about the same amount as you’ve used of liver) and a spoonful of cream.
4. For the venison heart
Cut your venison heart into steak slices removing any fatty deposits, and put into a hot pan, fry for 1 minute each side on hot, with a steak weight on top.
Toast a slice of bread.
Slice and serve.
