School stays on top of its Game
Great British Game Week: November 25-1 December 2019
With Great British Game Week getting closer (November 25-1 December 2019) The School of Artisan Food is pushing the benefits of eating game as a healthier, tastier, easy-cook alternative to standard supermarket meats.
Based on the 15,000 acre Welbeck Estate in Sherwood Forest, The School has ready access to deer, rabbit, hare, pheasant, partridge, woodcock, wood pigeon, plus a variety of fish.
Game is widely recognised for its many health benefits. The meat is low in fat and cholesterol; it contains no added hormones or additives; it involves no intensive farming, and it has distinctive flavours due to its wild breeding and natural diet. Yet many people remain wary and an estimated 50% of British Game is exported.
To help Game novices, Technical Course Manager at The School, Chris Breach has shared a tasty tagine recipe using venison as a key ingredient.
Chris says: “If you’re looking for new flavours and new textures, you can’t beat British game. It’s much easier to use than most people imagine – simply substitute your favourite chicken or beef pie or stew dish with venison, rabbit, pheasant, wild duck and wood pigeon or use this simple venison tagine recipe”
To support British Game Week, The School of Artisan Food will be running a series of courses including the popular Game in a Day. Its expert butchery tutors, Chris Moorby and Richard Summers, show how to make the most of delicious, seasonal British Game meat, practical butchery techniques including how to skin and pluck game, the importance of hanging and how to confit legs to use in a game terrine.
Recipe for quantities for 6 people
1 – 1.5kg venison, cut into pieces
Marinade – 1tbs each of ground Ginger, Paprika, Turmeric, Ground cinnamon (or a couple of sticks broken in two), ground Black Pepper
1tsp Cayenne Pepper
Toss and coat the meat in the marinade ingredients and leave a few hours or overnight.
2 medium onions, chopped not too finely
4 cloves of garlic peeled and chopped
1 tin good quality tomatoes
10 dried whole apricots
100g flaked almonds
A handful of sultanas
- Fry the onions in oil until softened, add the garlic and cook for a minute or so, add the meat and the tomatoes, the apricots, almonds, sultanas, the honey and salt and enough water to cover.
- Cover and cook at 165C for about 3 hours, check seasoning after an hour.
- Rest for 10 minutes before serving.
- Serve with couscous. Make up the couscous with hot water or stock according to the instructions and add:
- Finely chopped orange or red pepper
- Chopped parsley and chives
- A small knob of butter
- Finely sliced red onion, salt and pepper
- Sprinkle with pine nuts before serving.