Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Loin of roe deer and game bridie.

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    Loin of roe deer and game bridie.

    Post  Admin on Tue Apr 03, 2012 1:45 pm

    Ingredients
    For the venison stock:
    Rib bones from 1 roe deer
    2 tbsp rapeseed oil
    1 carrot, peeled and roughly chopped
    1 onion, peeled and roughly chopped
    1 celery stick, trimmed and chopped
    1 bay leaf
    Thyme sprig
    For the game bridie:
    150 g5 oz plain flour
    Sea salt and freshly ground black pepper
    100 g3 oz pheasant breast, diced
    100 g3 oz deer trimmings, diced
    1 tsp suet
    1 onion, peeled and finely chopped
    For the port and blackberry sauce:
    200 ml7 fl oz reserve port
    2 thyme sprigs
    500 ml17 fl oz venison stock, as above
    Handful of blackberries
    For the root vegetables:
    2 carrots, peeled and diced
    2 parsnips, peeled and diced
    1 squash, of 1/2 swede or turnip, peeled and diced
    200 ml7 fl oz rapeseed oil
    200 g7 oz unsalted butter
    1 small bunch of thyme
    For the loin of roe deer:
    100 ml3 fl oz rapeseed oil
    700 g24 oz loin of roe deer
    100 g3 oz butter
    Thyme sprig


    Method: How to make Loin of roe deer and game bridie
    To make the venison stock:
    1Preheat the oven to 180C/Gas 4.
    2Put the bones in a roasting tin and roast for 1520 minutes until golden brown. Heat the oil in a large heavy-based pan over a medium heat, add the carrot, onion, celery, bay leaf and thyme and cook for about 4 minutes to soften. Add the bones and cover with 11.5 litres of water. Bring to the boil, then reduce the heat and simmer for 812 hours. Pass through a sieve and heat again to reduce the liquid to 500ml.
    For the game bridie:
    3Put the flour, 100ml of cold water, a large pinch of salt and some pepper in a bowl and mix to a stiff dough. Divide into four and roll out each piece into an oval shape. Cover half of each oval with a quarter of the diced meat, suet and a little chopped onion and season with salt and pepper. Wet the edges of each piece of dough with water and fold over and crimp. Make a hole in the middle, transfer to a baking sheet and cook for about 30 minutes until golden.
    To make the port and blackberry sauce:
    4Reduce the port in a hot pan with the thyme until it has a jam-like consistency. Then add enough of the venison stock (about 500ml) until it is thick enough to coat the back of a spoon. Add the blackberries, check the seasoning and set aside.
    To make the root vegetables:
    5Cook the root vegetables by blanching them in boiling salted water for about 4 minutes until just tender. Heat the oil and butter in a wide pan and, when hot, add the vegetables with the thyme and seasoning and cook for 1215 minutes until golden.
    For the loin of roe deer:
    6In a separate ovenproof pan, heat the oil. Season the loin of roe deer and fry until golden brown, adding the butter after 1 minute. Add the thyme and transfer to the oven for 57 minutes to cook until pink. Remove from the oven and leave the meat to rest for 45 minutes.
    To serve:
    7Arrange the cooked vegetables on warmed plates. Slice the roe deer and add next to the vegetables, followed by the game bridie. Trickle over the sauce and the blackberries.

      Current date/time is Thu Jun 22, 2017 7:41 pm