Slow Cooked Roe Deer Venison Ribs

 

Roe deer venison ribs with spicy tomato dip

Ribs of many different types that have been cooked in a number of different ways represent a popular dish around the world. While the ribs served may more frequently be beef or even pork, venison ribs also make a very tasty finger food to be served at any meal time or family gathering. As a further change from convention, I have in this instance slow cooked them as opposed to roasting or barbecuing.

Inside (bony side) of venison ribs rack

Cook Time

Prep time: 45 min (including resting time for cooked ribs)

Cook time: 8 hours

Ready in: 8 hours 45 min

Yields: 2 servings

Outside (fleshy side) venison ribs rack

Ingredients

• 1 rack of roe deer ribs
• 2 medium carrots, washed, trimmed and roughly chopped
• 4 sticks celery, washed, trimmed and roughly chopped
• 1 medium onion, peeled and quartered
• 1 teaspoon dried thyme
• 1 teaspoon salt
• Black pepper
• Cold water as required 

Venison ribs and flavourings ready for cooking

Method

It is extremely likely that you will have to chop the rack of ribs in half in order to fit it into your slow cooker. With these smaller venison ribs, you should be able to do this with a large knife or cleaver and without the need for a bone saw. Simply sit the ribs upright on a hard surface with the pointed, curved bone edge down. Cut down between the middle two ribs until you hit the bottom bone. The two halves should then be able to be snapped/pulled apart by hand.

Put the ribs into your slow cooker with the vegetables and seasonings and pour in enough cold water until they are comfortably covered. Cook on a low setting for 8 hours.

Cooked roe deer venison ribs

When the ribs are done, lift them carefully from the slow cooker with a large spatula or cooking tongs to a deep plate. Cover and leave to cool and rest for a minimum half hour.

You can of course serve the ribs with any dipping sauce or accompaniments of your choice. The sauce I served in this instance was made from half a 14-ounce (400g) can of chopped tomatoes in tomato juice, 2 finely chopped birds' eyes chillies, 2 peeled and grated garlic cloves and some salt and pepper. Mix together in a saucepan and bring to a gentle simmer for 10 minutes, stirring frequently. Cover and allow to cool completely.

Venison ribs are cut for service

Lift the cooled and rested ribs to a chopping board. The large knife or cleaver you used earlier should be used to cut them into individual ribs.

Plated venison ribs ready for service

Divide the ribs between two serving plates. They should be served with the spicy sauce in ramekins and any other accompaniment of choice, such as the broccoli served in this instance.

Rabbit and Squirrel Wild Game Pie

 

Rabbit and squirrel wild game pie

Squirrel, I am aware, is an animal that even some of the most fanatical wild game enthusiasts may be reluctant to put on their table. While this is understandable, I can promise you that it is a very tasty and enjoyable eat, especially when paired with another form of game such as, in this instance, rabbit. In addition, grey squirrels in the UK are very much an invasive species and are destroying or taking over the habitats of the native red squirrel, so taking a few for the pot is essentially doing Mother Nature a favour. Just be careful, however, not to hunt any of the red squirrels!

Cook Time

Prep time: 1 hour 30 min (includes poached meat cooling time)

Cook time: 2 hours

Ready in: 3 hours 30 min

Yields: 4 servings

Cleaned rabbits and squirrels

Ingredients

• 1 medium rabbit, cleaned and portioned
• 2 medium squirrels, cleaned and portioned
• 4 ounces/100g (0.5 cups) plain (all purpose) flour, or as required, plus extra for rolling pastry
• Salt and pepper
• Few tablespoons vegetable or sunflower oil
• 3 medium to large carrots (2 for stock and 1 for including in pie filling)
• 1 medium white onion
• 2 bay leaves 
• 4 small sprigs fresh thyme
• Generous handful frozen peas
• 1 egg, beaten in a small bowl

Rabbit and squirrel pieces are dredged in flour

Method

Put the flour into a large bowl and season well with salt and pepper. Add the pieces of rabbit and squirrel to the bowl and carefully turn and mix them around to ensure they are all evenly coated in the flour.

Rabbit and squirrel portions are browned in hot oil

Pour a few tablespoons of vegetable oil into a large stock pot or Dutch oven and bring to a medium to high heat. Shake the excess flour from each meat portion and add carefully to the hot oil. After a minute or two, turn them with cooking tongs and ensure even browning.

Brown rabbit and squirrel pieces

When the meat is browned, lift each piece from the pot with your tongs to a temporary holding plate.

Carrot and onion are sauteed in hot oil

Peel and quarter the onion. Wash and roughly chop 2 of the carrots. Add a little extra oil to the empty pot if you feel it is necessary before bringing back to a high heat and sauteing the veg for 2 or 3 minutes, stirring all the time with a wooden spoon.

Meat piece are cooked by gentle poaching

Return the meat pieces to the pot, along with the bay leaves and thyme. Pour in enough cold water to ensure the meat pieces are comfortably covered (chicken stock or broth can be used if desired). Season with more salt and pepper and turn the heat up under the pot until the liquid just starts to boil. Reduce the heat to achieve a gentle simmer, cover and continue to cook in this way for 1 hour, checking every so often to ensure the simmer is being maintained and liquid level is not getting too low, topping it up if necessary.

Poached rabbit and squirrel portions are left to cool

When the cooking time is up, a large, slotted spoon should be used to lift the meat portions from the pot to a large dish. Cover with foil and leave to rest and cool for 1 hour.

Strain the stock through a kitchen paper lined sieve and reserve. Take the puff pastry from the fridge around 30 minutes before it is to be rolled to allow it to reach room temperature.

Rabbit, squirrel and veg are added to pie dish

When the meat is sufficiently cooled, carefully pluck all the meat from the bones. Take your time doing this as it is important not to incorporate any small pieces of bone in the pie proper. Add the meat to a 10 inch (25cm) round pie dish, along with the frozen peas and the remaining carrot, washed, peeled and finely diced. Use your hands to carefully mix everything together.

Cooled stock is poured over pie filling

Carefully pour enough enough cooled stock to come about half way up the filling. Do not add more as too much will cause the pastry to become soggy during cooking and prevent it rising properly.

Glazed game pie is ready for the oven

Roll the pastry out on a floured surface to a square just slightly larger than the pie dish, Lay it carefully on top of the dish and crimp all the way around the edges. Trim off the excess pastry. 

NB - I know that a lot of people would leave trimming the pastry until after cooking to prevent it shrinking and improve presentation of the finished pie. I prefer to trim pre-cooking as it prevents the pastry sticking to the edge of the dish and presentation is not affected once the pie portions are cut and plated.

Put your oven on to preheat to 200C/Gas Mark 6/400F while the rolled pastry effectively rests.

When the oven is heated, lift the pie on to a baking sheet to contain any potential spills. Glaze with beaten egg and cut 2 or 3 steam vents in the centre. Place the tray in your heated oven for 30 to 35 minutes, or until the pastry is fully risen and golden.

Squirrel and game pie removed from the oven

When the pastry on the pie is risen and golden, remove the pie from the oven and allow to rest for 15 minutes before cutting and serving either on its own, as in this instance, or with accompaniments of choice.

Woodcock Breasts with Black Pudding

 

Woodcock breasts on black pudding and chutney

Like many wild game birds, woodcock are perhaps most commonly plucked before being roasted and served whole. Personally, I choose not to go down this road as almost all the meat is to be found on the breasts. I prefer therefore to simply pan fry the breast fillets as in this recipe or perhaps incorporate them with other game meats in such as a game pie or terrine.

Woodcock crowns, before and after under-skin membrane removal

To clean a woodcock, I simply remove the wings before pulling the entire crown free from the rest of the bird. You can then easily pick away the feathers and wash the whole crowns before peeling off any remaining membrane that is found under the skin and slicing the breasts off with ideally a fish filleting knife.

Cook Time (not including cleaning woodcock from start)

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: 1 serving

Ingredients

• 2 skinless woodcock breast fillets
• 2 half-inch (1.25cm) thick slices Stornoway black pudding, rind removed
• Vegetable or sunflower oil for frying
• Salt and pepper
• 1 egg, 7 to 10 days old
• Generous handful mixed salad leaves of choice
• 3 or 4 baby plum tomatoes, halved
• 2 teaspoons homemade tomato and onion chutney or similar

Frying woodcock and black pudding

Method

Put the egg into a small pot of cold water, ensuring it is fully covered. Put the pot on to a high heat until the water starts to boil then reduce the heat to simmer gently for 5 minutes.

Season the woodcock breasts on both sides with salt and pepper. Pour a couple of tablespoons of oil into a frying pan and bring it up to a medium heat. Add the woodcock and black pudding to the pan and fry the breasts for 2.5 minutes each side.

Woodcock breasts are turned to fry on second side

Lift the woodcock to a plate, cover with foil and leave to rest while you fry the black pudding slices for a further 5 minutes on their second side.

Black pudding slices and salad are plated

While the meat is frying, wash the salad leaves and tomatoes, shake dry and combine in a bowl. Season with a little salt and toss.

When the egg is ready, lift your pot to the sink and run cold water into it for a couple of minutes to cool the egg quickly. Crack the shell gently on a hard surface and peel away. Half the egg down through the centre.

Plate the black pudding and arrange the salad leaves around the slices in an attractive fashion.

Chutney is spooned on to black pudding slices

Lay an egg half at each end of the presented salad. Carefully place a teaspoon of chutney on each black pudding slice and evenly spread with back of spoon.

Cut the rested woodcock breasts in half at an angle on a chopping board and arrange one on top of each black pudding and chutney combination before serving. 

 

Rabbit and Mutton Mini Spanish Tortilla

 

Rabbit, mutton and Brussels sprouts mini Spanish tortilla

A Spanish tortilla is normally a grand, hearty, deep pan affair, comprised principally of egg, potato and onion. This is why I have therefore referred to this creation as a mini Spanish tortilla, incorporating what was essentially leftover rabbit and mutton, as well as some shredded Brussels sprouts for additional texture, flavour and colour. The idea came to me when considering how to use up the leftovers and I'm glad it did - it really was absolutely delicious!

Whole, portioned rabbit and mutton chops ready for slow cooking

The rabbit and mutton leftovers incorporated in this recipe ultimately came from a whole, portioned rabbit and a couple of both meaty and fatty mutton chops that were slow cooked for 10 hours. The meat was flavoured with salt, pepper, thyme, onions and garlic but these items are of course entirely variable.

Rabbit portions and mutton chops removed from slow cooker

When the cooking time is up, lift the rabbit pieces and mutton chops from the slow cooker with a large spatula to a deep plate. Cover and allow to rest and cool for at least half an hour.

The rabbit and mutton meat was plucked from the bones in medium to small pieces before the majority was utilised for a separate purpose. It is the handful of leftover combined meats that was used in the recipe featured in this post.

Cook Time (not including meat preparation)

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: 1 serving

Ingredients

• 2 medium Brussels sprouts, halved down through the core and finely shredded
• 3 eggs
• Salt and black pepper
• 1 tablespoon vegetable or sunflower oil
• Handful leftover rabbit and mutton meat pieces

Method

Break the eggs into a small bowl, season with salt and pepper and beat lightly with a fork or small whisk until just combined. Put your kitchen grill/broiler on to preheat to its highest setting. Pour the vegetable oil into an 8- or 9-inch frying pan (circa 20cm) and bring it up to a medium heat.

Shredded sprouts are added to hot frying pan

Add the shredded sprouts to the pan and stir fry for a couple of minutes until they are just starting to soften.

Rabbit and mutton meat is added to sauteed sprouts

Add the rabbit and mutton meat to the pan and stir fry for a further couple of minutes to ensure the meat is fully reheated all the way through.

Meat and sprouts are carefully spread around pan

Carefully spread the meat and sprouts around the pan to achieve the best and most even dispersal rate you can.

Beaten egg is poured over meat and sprouts

Pour the egg mix carefully over the meat and sprouts, as evenly as you can. Cook for a couple of minutes or until you can see the egg mix is about two-thirds set. Use your spatula to gently loosen the omelette around the edges of the pan.

Place the pan under the hot grill/broiler for about a minute or until the egg is fully set. Ease the omelette free from the pan with your spatula and lift carefully to a plate for service.