Smoked Venison Tartare
• 400g of venison fillet
• 1 tbsp of finely chopped cornichon
• 1 tbsp of finely chopped capers
• 1 tbsp of finely chopped shallots
• 1 tbsp of finely chopped horseradish
• 1 tbsp of finely chopped ground ivy
• Salt and pepper
• 2 egg yolks
Extra: Kilner jar and Polyscience smoke gun with Applewood chips.
1. Take the venison fillet and hand mince it - lay it flat on the chopping board, and slice it lengthways and then across the grain, working down the fillet until it is in small cubes.
2. Season the venison, split into two piles then shape into small patties and place them inside each kilner jar with an egg yolk on top of each.
3. Place the kilner jar in the centre of a slate and arrange the finely chopped ingredients around the jar in individual piles.
4. Fill the smoke gun with Applewood chips and light it - place the hose in the kilner jar with the lid almost shut, fill with smoke for 30 seconds, remove the hose and seal. Serve immediately.
Creation by Nick Weston from HunterGatherCook
Partridge Legs with Sorrel and Rib Plantain
• Partridge legs
• Streaky bacon
• Rib Plantain
• Pickled carrot
1. Wrap the partridge legs in sorrel and rib plantain leaves then covers with Parma ham.
2. Pan roast the meat, browning evenly on each side.
3. Pan fry broccoli stems until they are blackened.
4. Plate up all ingredients with blackberries and pickled carrot to garnish.
Creation by A Little Luxury for Me
Stuffed Partridge Breast with Nasturtium Flowers
• Partridge breast
• Sweet chestnuts
• Wild garlic
• Ribwort plantain
• Sea salt
• Olive oil
• Parma Ham
• Nasturtium Flowers
1. Toast the chestnuts then pound in a pestle and mortar with onion, wild garlic, ribwort plantain, sea salt and olive oil.
2. Use this mixture to stuff a partridge breast before wrapping in Parma ham and tying with a stem of ground ivy.
3. Pan fry the breast in olive oil for a couple of minutes on each side.
4. Plate up on a bed of rocket and decorate with edible nasturtium flowers.
Creation by Gastronomic Gorman
Venison Silverside with Blackberry Sauce
• 400g of venison fillet steak
• Wild horseradish
• Ground Ivy
• Salt and pepper
1. Sear the venison steak in a pan for a few minutes on each side.
2. Place blackberries and elderberries in a small saucepan with a splash of red wine vinegar and bring to medium heat then reduce and use wooden spoon to muddle and mash the fruit. Continue to cook for 10 minutes.
3. Grate the potato and wild horseradish then fry for a few minutes until golden brown and tender. Then season and shape into a flat cake, pressing down as lightly as possible.
4. Carve the venison into thick slices and serve on a slate with the berry sauce and rosti, garnishing with rocket and ground ivy.
Creation by Bristol Bites
Read more about our Forest Foraging Event in the Forest of Dean