Wild Venison and Mixed Game Sausages

Last night was our most ambitious cooking night so far - four hobs, 2 chefs, and 2 courses. First was Wild Venison Steaks, shot and cooked by Lee Dart from Newhouse Venison and Game based in Hythe, serbed with parsnip and celeriac mash.

Lee also brought some fabulous mixed game sausages - venison + port and redcurrant / Pheasant + apricot and calvados / Wild boar + cider and apple. these were cooked with a potato mash with leeks, and red onion gravy.

The full evening's cooking is spread over three videos this week. If you're looking for step by step, real-time cooking demos these will show you everything you need to know.

Lee Dart was in charge of the meat, and the veggies were supplied and cooked by Ian Nelson from Sunnyfields Farm

Part One:



Part 2:



Part 3:

More info on where you can get the ingredients we used from Hampshire Farmers Markets

MONDAY 23rd November Cookery Corner

Monday 23rd November's Cookery Corner is with Susie Carter who won Britain’s Best Dish 2009 on ITV.

The Trout & Watercress Linguini is a great speedy supper dish - it has all the lovely flavours from Britain's Best Dish, but you can put it together in the time it takes to boil the pasta. It also has a few less ingredients!




Ingredients:
Serves 2

150 - 200g linguini or spaghetti (De Cecco is best)

2 hot-smoked trout fillets

1 bunch watercress

175ml double cream

2 - 3 tsp Garlic Farm garlic & horseradish mustard

(or: I crushed garlic clove, 1tsp horseradish sauce & 1 tsp Dijon mustard)


How to cook it:

Cook the pasta in boiling salted water according to the packet instructions (about 10 minutes).
Meanwhile, heat the cream with the garlic & horseradish mustard in a saucepan until bubbling.

Break the trout fillets into flakes and roughly chop the watercress, then stir both into the cream mixture. Continue to heat, stirring until bubbling. Taste the sauce at this stage and decide if you would like to add more mustard or if it needs seasoning.

Drain the pasta, then tip into the sauce, mixing until thoroughly combined.


Feel free to cook along with us live at 9pm, and show us the results!
Text your name and photo with the keyword “WAVE” to 61025. A message costs 25p plus your standard network rate to send a photo. I'll put them all here for you to show off...

Ian from Sunnyfields Farm will be here too.