An elegant hors d’oeuvre or classy light-yet-filling lunch, this recipe is simple but luxurious. It doesn’t have to be served hot, so the components can be made ahead of time for a picnic or party.
Adapted from Matthew Young’s Brook Green Wild Food Market recipe
Ingredients: Servings: 2-3 Lunch or 4-6 Appetizer
1 t Pink Peppercorns
½ t Black Peppercorns
2 t Juniper Berries
2 t Allspice
1 t Salt
1 T Butter
1 t High Heat Oil (grapeseed, canola, safflower, etc)
7 oz Crème Fraiche
1/2 c Hazelnuts
Salt to Taste
Lemon Juice to Taste
Artisan Bread Loaf
- Preheat your oven to 350 degrees.
- Combine the juniper berries, peppercorns, allspice and teaspoon of salt in a spice grinder (you could also use a clean coffee grinder). Grind to a fine powder.
- Rub the spice blend evenly over the entire surface of the tenderloin.
- Combine the butter and high heat oil in an oven-safe frying pan. Get the pan quite hot over medium high heat, then add the tenderloin and sear it on all sides until it develops a brown crust.
- Move the pan to the oven and roast the tenderloin to an internal temperature of 130 degrees (check it after 7 minutes).
- When the tenderloin has finished roasting, remove it from the oven and put it on a plate covered with a loose layer of foil. Let it rest for 10-15 minutes while you make the hazelnut cream.
- Make the Hazelnut Cream. Put the hazelnuts in a blender and blend until ground into nut meal. Add the crème fraiche and continue to blend until the hazelnuts and crème become a smooth consistent mixture.
Taste & add salt & lemon juice as necessary.
- Thinly slice & toast the bread. Spread it with the hazelnut cream.
- Thinly slice the venison tenderloin & lay strips of it on top of the hazelnut cream. Top the venison with some sea salt and lingonberry jam. Serve.
The gremolata used in this dish is an unusual one, combining preserved lemon (instead of fresh) and black trumpets with more typical parsley. One taste though, and you’ll be looking for other dishes to add it to (perhaps venison osso bucco?).
Ingredients: Servings: 4 Lunch or 6 Appetizer
1 Venison Tenderloin
1 ounce Dried Black Trumpet Mushrooms
6 cups Water
2 T minced Preserved Lemon
3 T minced Italian Parsley
1 T Peppery Extra Virgin Olive Oil
1 head Cauliflower
1 + 1 T High Heat Cooking Oil (Canola, Safflower or Grapeseed)
1 T Unsalted Butter
1 t freshly ground Black Pepper
1 + ½ t Salt
Loaf of Artisanal Bread
- Use the stove or microwave to get the water very hot (but not quite boiling). Pour it over the mushrooms and weight them down with a plate so they stay below the surface.
Soak the mushrooms until tender (15-30 minutes), then remove them from the water.
- Set your oven to 350 degrees. Mix together the black pepper and ½ teaspoon of salt in a small bowl.
- Cut the cauliflower into approximately equal-sized florets and place them in a sauce pot. Cover them with most of the mushroom rehydrating liquid (leave the last cup, with any collected sediment, behind).
Add water as necessary to cover the cauliflower by at least an inch. Bring to a simmer and cook until the cauliflower has become tender, but isn’t falling apart.
- Dry the mushrooms with a towel, then put them in a hot frying pan oiled with 1 tablespoon of the high heat oil. Sprinkle the mushrooms with 1 teaspoon of the salt, give them a quick stir to coat them with the salt and oil, then leave them be.
Once they’ve caramelized and their moisture has evaporated, they should be smelling wonderful. Remove them from the pan and set them side to cool.
- Rub the venison loin with the salt & pepper mixture. Heat the remaining tablespoon of high heat oil in an oven-safe frying pan or skillet.
Sear the venison tenderloin on all sides until it develops a brown crust, then move the pan to the oven and roast until it reaches an internal temperature of 130 degrees.
- Remove the pan from the oven and the tenderloin from the pan. Put the venison on a plate, loosely covered with foil, to rest for 10-15 minutes.
- While the venison is resting, use a blender to puree the cauliflower with the butter and some of the simmering liquid (add one or two tablespoons at a time until it reaches the right consistency). Taste & season as necessary.
- Make the gremolata: chop the mushrooms and mix them with the parsley, extra virgin olive oil and preserved lemon. Taste and add salt and pepper if necessary.
- Thinly slice the bread and toast it in the oven or a toaster oven. Spread cauliflower puree on each piece, top it with thin slices of the venison, then a teaspoon of the gremolata.
This recipe marinates delicate, delicious merino shoulder racks in a sauce inspired by Philippine adobo, packed with sweet, tangy, umami savoriness. Once the racks are pulled out of the marinade, it’s simmered down with honey into a thick, sweet & sour gastrique sauce.
We recommend serving this dish with white rice and a nice green salad.
2 Merino Shoulder Racks
3/4 C Honey Wine Vinegar
1 T Tamari Soy Sauce
1 Bay Leaf
1 T Fish Sauce
8 cloves of crushed Garlic
1 t crushed Black Peppercorns
1/4 C Honey
1-2 T Neutral High Heat Oil
- Combine the vinegar, tamari, bay leaf, garlic, fish sauce & peppercorns. Pour them over the shoulder racks in a bowl or ziplock bag. Marinate the racks in the refrigerator overnight, flipping them periodically for even coverage.
- Remove the racks from the marinade, and pour the marinade through a strainer, reserving the liquid. Pat the racks dry with paper towels.
- Sear the racks in a hot, oiled skillet or frying pan over medium-high heat, at least three minutes per side.
- Reduce the heat and continue to sear the racks until they reach an internal temperature of 125 degrees on a meat thermometer.
- Remove the racks from the pan and let them rest, loosely covered with foil, for 15 minutes before optionally slicing into chops.
- While the racks are resting, pour the honey into a small saucepan and cook it over medium-low heat until it darkens. Add the reserved marinade and stir. Continue to cook, stirring, until the sauce reaches a syrup consistency.
- Serve the merino racks whole or as chops, drizzled with the gastrique.
These braised boneless short ribs are rich, tender, and incredibly delicious. We recommend serving them with polenta, as we have here.
4 lbs. Boneless Grass-Fed Beef Short Ribs
High Heat Oil (Canola, Safflower or Grapeseed)
1 chopped Onion
2 chopped Carrots
One 28-oz can Crushed Tomatoes
1 T Ground Allspice
6 minced cloves of Garlic
2 C Red Wine
2 C Beef Stock
1 Bay Leaf
2 sprigs of Thyme
Salt and Pepper
Recommended Side: Polenta
- Preheat your oven to 300 degrees. Dry off the short ribs and season them liberally with salt & pepper.
- Sear the spare rib pieces in an oiled pot or dutch oven until they develop a brown crust, turning to sear all sides.
- Remove the short ribs from the pot and add the onion and carrots. Saute the vegetables until they soften and the onion is starting to brown, then add the garlic. Continue to cook, stirring, until you can smell the garlic.
- Pour in the red wine, scraping the bottom of the pot to free any browned bits. Simmer to reduce the whine by half, then add the stock, herbs & spices and the can of tomatoes.
- Return the short ribs to the pan and heat until the liquid comes to a simmer.
- Move the pot to the oven and braise until the meat is tender (around 2 ½ hours).
- Remove the pot from the stove and remove the short ribs to a clean plate.
- Strain the braising liquid into a new pot and simmer it until it coats the back of a spoon.
- Serve the short ribs with the sauce and your choice of sides.
This burger recipe, inspired by the Hawaiian Spam classic, uses an Asian-fusion Merino lamb burger patty between “buns” of sushi rice seasoned with sour Japanese plums. The finished dish is playful and really tasty.
Ingredients: Servings: 4
Four Merino Lamb Burgers (or 32oz ground Merino Lamb)
1 t Gochujang
1 t finely chopped Ginger
1 C Sushi Rice
4 Nori Sheets
2 T Oyster Sauce
4 Japanese Sour Plums (Umeboshi)
2 Garlic Cloves
1 t Soy Sauce
1. Cook the sushi rice according to the instructions on the package. If they call for seasoning the rice (with rice wine vinegar, etc), omit that step.
2. Mince the plums and stir them into the rice, then spread it out in a square dish (about ¾” deep) to cool.
3. Mix the Merino with the gochujang, ginger, oyster sauce, soy sauce & garlic. Form it into four patties.
4. Cook the burger patties using your preferred method (grilling tips).
5. Preheat your oven to 350˚F.
6. Cut the rice into disks roughly similar in size to the cooked burger patties.
7. Sandwich each patty between two rice “buns”.
8. Wrap each finished burger with a strip of nori.
9. Bake the burgers in the oven until the rice has warmed through.