Author archives: Sarah Pollock

  • 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[...]
  • Camel Shank Tagine with Dried Fruits & Harissa

  • INGREDIENTS: 2 tsp cumin seeds 1 tbsp coriander seeds 3cm piece fresh ginger, chopped 4 garlic cloves, chopped 1 tsp salt 2 tbsp olive oil 2 Camel Shanks cut into osso bucco cut, (ask your butcher to cut them for you about 1.5 lb each) 2 large red onions, cut into wedges 1 1/2 tbsp Harissa (Found in most major super markets and/or middle eastern super markets) 200g can chopped tomatoe[...]
  • Bison Kofta Kebabs

  • A common food in Middle East is food on a pita. Whether it is a shawarma, gyro or doner, I love this regions handheld ‘pocket’ food. One of my favourite things to eat is one of the more common Persian dishes. It is called a kofta kebab and it is essentially a long meatball grilled on a skewer. What makes this dish truly unique is the amazing blend of spices, ranging from ginger, cumin, coriander a[...]
  • Pheasant & Dumplings

  • INGREDIENTS: 3 tablespoons butter 1 medium onion, cut into small dice 5 medium carrots, cut crosswise into small dice 4 sprig fresh thyme 1 cup all-purpose flour 15 ounces’ chicken broth Coarse salt and freshly ground pepper 2 whole Pheasant (approx. 1 lb each) 2 tablespoons chopped fresh chives 1 3/4 teaspoons baking powder 1/2 cup plus 2 tablespoons buttermilk 1 package (10 ou[...]