Author archives: Sarah Pollock

  • Wild Boar Rack with Apple Whiskey Sauce

  • INGREDIENTS: 4 wild boar rack chops, bone-in, totaling approx. 1.2 kg Salt and pepper to taste 3 tablespoons extra light olive oil 3 tablespoons softened butter (optional) Brine: 2 cups water 2 tablespoons sugar 1 tablespoon salt Whiskey sauce: 4 tablespoons extra virgin olive oil ½ cup diced white onion ½ cup diced carrot ½ cup diced celery 1 Granny Smith apple, peeled, cored [...]
  • Crocodile & Shrimp Laksa

  • INGREDIENTS: 1/3 cup vegetable oil 1 kg large shrimps - peeled, deveined, tails intact, heads and shells reserved. 2 tsp sea salt flakes 500 ml water 500 ml chicken stock 400 ml coconut milk 400 g smoked tofu, cut into cubes 200 g crocodile stew meat 80 g dried Vermicelli rice noodles 450 g fresh Hokkien noodles 125 g bean sprouts, blanched To serve: mint, coriander sprigs, and lime [...]
  • Indian Sweet Potato Lentil Soup with Kangaroo

  • INGREDIENTS: 454g ground Kangaroo meat 2 tbsp. vegetable or olive oil 1 red onion, chopped 1 tsp. cumin seed 1 tsp. brown mustard seeds 1 tbsp. medium curry powder 100g red or green Lentil, or a mixture 2 medium sweet potatoes, peeled and cut into chunks 500ml vegetable stock 400g can chopped tomato 400g can chickpea, drained ¼ small bunch cilantro Natural yogurt and naan bread, [...]
  • Toad In The Hole with Maple Duck Sausage

  • INGREDIENTS: 115g plain flour Large pinch of salt Freshly ground black pepper 4 large free-range eggs 300ml milk 1 bunch of leeks 2 tbsp. fresh savoury leaves 4 Blue Mountain Meats Maple Duck Sausage 30g Dijon mustard 30g of duck fat Knob of butter, to serve METHOD: 1. To make the batter, sift the flour into a large bowl. Add the salt and pepper. 2. Make a well in the cent[...]
  • Super Bowl Potted Pie with Venison Stew

  • If you can, make the stew a day or two ahead to maximise the flavours. This is a great dish to make for a party, as it can all be prepared ahead of time and kept in the fridge until needed. INGREDIENTS: For the venison stew: 2 kg venison leg, shoulder or stew meat boned, cut into large dice 1 bottle red wine 400g shallots, peeled and sliced thin 200g celery, finely chopped 3 cloves ga[...]
  • Bison Short Rib Sliders

  • INGREDIENTS: Makes 16 Sliders Short Ribs: 5 pounds bison short ribs 1/4 cup butter 3 celery stalks, rough dice 2 large carrots, rough dice 1 medium onion, rough dice 1 1/4 cups red wine 1/2 cup beef or game broth 1/3 cup Sherry 2 garlic cloves, peeled 2 bay leaves 1 large fresh thyme sprig Pickled Caramelized Onions: 1 tablespoon butter 2 large red onions, halved, thinly [...]
  • Salad Lyonaise with Duck Confit

  • INGREDIENTS: For the confit 1 ½ teaspoons kosher salt 1 teaspoon freshly ground black pepper ½ teaspoon fresh thyme, chopped 1 fresh bay leaf, crumbled 6 duck legs (about 3 pounds total), rinsed and patted dry, but not trimmed For the Lyonnaise 4 cups torn escarole, or other strong-tasting greens, washed and dried 2 tablespoons extra virgin olive oil About 1/2 pound wild boar ba[...]
  • Bison Bourguignon

  • INGREDIENTS: 1.6 kg bison stew meat, cut into large chunks 3 bay leaf Small bunch thyme 2 bottles red wine 2 tbsp canola oil 3 large or 6 normal carrots, cut into large chunks 2 onions, roughly chopped 3 tbsp plain flour 1 tbsp tomato purée To serve: Small knob butter 300g bacon lardons 400g button mushrooms Chopped parsley METHOD: 1. Tip the bison into a large bowl with th[...]