'Game', set (the table), and match(stick fries). This is the first in a series of recipes using our new ethically-sourced venison from the good folk at Discovered Wildfoods. Venison backstop is incredibly tender and lean. It's quick and easy to cook and best served medium-rare. The mild nutty flavour loves mustard and fruit.
1. Peel the garlic, finely dice with a good pinch of sea salt until crushed and smooth. Pop in to a mortar and pestle with the crushed chilli, picked and diced rosemary and a good pinch of cracked pepper. Finely grate in the orange zest, then bash it all up into a paste and thin down with a good drizzle of Mount Zero olive oil.
2. Place the steaks in a bowl, pour in the marinade, massage it in with clean hands and leave to marinate, chilled, for as long as you can, preferably up to 8 hours.
3. Very finely slice your potatoes using a julienne cutter. If you don’t have a julienne cutter you can slice on a mandolin then cut in to matchsticks. Put the chips in a large bowl and cover with water. Agitate a little with your hand to remove some starch. Drain the chips and pour on to a clean tea towel and a pat dry.
4. When you're ready to cook, heat a little oil in a heavy-based pan (preferably cast iron), over a high heat. Grill the steaks for 2 to 3 minutes on each side, for rare, turning until you have a nice even colour all over then leave to rest while you cook the fries.
5. Heat the oil in a pot large enough so the oil only comes halfway up the side. Fry the chips in batches until golden brown, around 5 minutes. Be careful not to overcrowd the pot.
6. Return your pan to the heat and place the venison back in to warm it through. Add a couple of knobs of butter, and perhaps a garlic clove and some rosemary. Based the steaks with butter but don’t cook for too long as you don’t want over-cooked venison.
7. Serve the steak, sliced, with a handful of chips and a good dollop of mustard and cranberry sauce
Cooler nights call for slow cooked meats that fall off the bone, coated in a rich sauce and maybe some indulgent buttery mash too. Our marbled short ribs are braised for 3 hours and are infused with with tomato, red wine, garlic and oregano. Serve with parpadelle, polenta or mash, the choice if yours.
Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Make midweek dinners feel like less of a chore by prepping the salsa verde and lentils in advance. The easy-to-master recipe works just as well with fatty or lean pork sausages. It’s all about keeping things simple, yet full of flavour. You can find this recipe and many more delicious ones in the Ostro cookbook.