Recipes-Venison - Game

GAME SOUP - SERVES 4

An excellent way to use up game carcasses or old game birds, left over after you have had a roast, very much in the tradition of 'the pot on the fire' cooking. A tasty, powerful soup.

INGREDIENTS

2 CARCASSES FROM COOKED GAME BIRDS, OR RABBIT OR HARE

500G/1LB MIXED GAME MEAT, VENISON,PHEASANT OR RABBIT

2 CARROTS, PEELED AND SLICED

3 LEEKS, WASHED AND CHOPPED

1 HEAD OF CELERY, CHOPPED

1 ONION, PEELED AND STUCK WITH CLOVES

1 BAY LEAF, SPRIG EACH OF THYME AND ROSEMARY

125G/4oz LEAN MINCED BEEF

2 LITRES/31/4 PINTS BROWN STOCK

120ML/4fl oz SHERRY

150ML/5fl oz PORT

Chop up the carcasses, and the meat, place it all  in a dish and brown well in a hot oven, 220 degrees C/425 degrees F/Gas 7 for 30 minutes.

Remove from the oven and place in a large saucepan with the stock, vegetables and herbs, bring to the boil and simmer slowly for about 2 hours, then strain off the liquid. Take out any pieces of game which can be chopped and added to the final soup. Let the stock get cold and skim off the fat. Return the stock to a saucepan, add the sherry and minced beef and simmer for 30 minutes, season and strain again. Add the port to this stock, and any diced game meat kept for garnish.

ROAST VENISON  - SERVES 8-10

INGREDIENTS

1 haunch venison, about 3 kg/6lb

2 tpsp olive oil

salt & pepper

2 tbsp butter

250g/8oz bacon, diced

MARINADE

1 bottle red wine

2 cloves garlic, crushed

1 bay leaf

2 carrots, peeled & sliced

1 onion, peeled and sliced

10 black peppercorns

1 sprig rosemary

2 juniper berries4 tbsp olive oil

SAUCE

150ml/5fl oz Port

1 tbsp rowanberry jelly (see p141)

1 tbsp butter, softened

1tbsp plain flour

Marinade

Cook the onions and carrots gently in the olive oil, without colouring and put into a large non-metal contaner which will hold the venison. Add the other ingredients. Put the haunch in and leave for two days, turning regularly to coat all sides.

When ready remove the haunch and dry with kitchen paper. put a large casserole, into which the haunch will fit with a lid, onto a high heat and add the oil and butter. Brown the bacon and then add the haunch, browning it all over.  While doing this, in another pan reduce the marinade by half by boiling it rapidly and then strain it over the haunch. Cover and cook in the oven, 170 degrees C/ 325 degrees F/Gas 3 for 30 mins per 500g (1lb)

When cooked, remove the haunch, and keep it warm, covered in foil so that it does not dry out. Strain off the juices into a pan and set to boil rapidly. make a beurre manie by mixing the flour and butter tobether and then whisking into the boiling liquor. Simmer until the sauce is reduced by half, it will thicken up, add the port and the rowanberry jelly, check for seasoning and serve.