關於 venison recipes ，我們在網路上蒐集到這些相關的討論、資訊與評價

看著手機每天跳出確診病例通知，天天兩萬的數字實在讓人有點怕，這時候想準備一頓生日大餐怎麼辦？只好親自下海了！
　
爲了 A 先生的生日餐，這次可說是絞盡腦汁想菜單，我這個人就是很不會做西式料理，加上他是個從小用烤箱長大的英國人，我真的深怕一個不注意，就給他吃一頓操灰搭(臭火焦) 料理。幸好前一陣子 MasterChef 看得多，幾種套路也多少學了一點，不會煮、至少可以說出幾個瞎怕的法文單字，於是很假掰地印了菜單，鋪上桌布、插了花，把陽光斜灑進來的客廳化爲小小 Alfresco，有模有樣地一日限定私廚就這麼開張了。
　
　
- 前菜：愛爾蘭海鮮巧達濃湯
　
　
這道菜我之前分享過食譜，買條新鮮長棍，喜歡的海鮮丟進去，隨便煮一煮就好好吃。

　

食譜我是參考長得滿可愛的愛爾蘭主持人：https://www.youtube.com/watch?v=3vBPHTIemPE
　

我的食譜：https://weihongtseng.com/2019/08/10/musselchowder/
　
- 主菜：煎鹿肉(venison)，烤迷你胡蘿蔔、烤防風草(parsnips)、醋漬甜椒
　　

英國料理常運用「野味肉」Game meat，包含兔肉(rabbit)、鹿肉(venison)、鷓鴣(partridge)、野兔 (hare)、雉雞 (pheasant) 等等。我跟 A 先生近期履行儘量不買紅肉的環保原則，但為了生日總是可以破戒一下，因此我馬上決定菜單裡一定要有鹿肉。

　

Game Meat 最好是選擇符合永續理念的賣家，因此我早早就上網比對過好幾家網購肉舖，剛好其中兩家就在附近，我就沒有事先訂購，沒想到當天早上打了電話詢問才知道他們沒進貨，而且這種特殊的肉一定要事先預訂才行。

　

撲了空，我真的緊張地小鹿亂撞（不是這麼用），沒辦法，只好前往老朋友 Waitrose 買品質也不錯的冷藏包裝版本。

　

食譜我綜合了 Gordon Ramsay 和 Marcus Wareing 的：

https://youtu.be/05Q_0tkHLxQ

https://www.greatbritishchefs.com/recipes/venison-chocolate-recipe

- 甜點：蘋果奶酥(Apple Crumble)，佐香草卡士達醬和鮮奶冰淇淋
　　

　

英國經典甜點，做起來其實不難，但要小心奶油的溫度要夠低，不然跟麵粉沒辦法好好地在一起。

　

食譜我參考 Jamie Oliver 的：https://www.jamieoliver.com/recipes/fruit-recipes/apple-crumble/

三道菜忙了半天，做完後我真的對西式廚師們跪下膜拜，真的太累，不過幸好，有人吃得很開心就好。

　

嗯，以後還是訂餐廳好了，疫情快給我結束。

Venison Scotch Eggs & Piccalilli pickles. Currently the best British 🇬🇧 & Scottish 🏴󠁧󠁢󠁳󠁣󠁴󠁿 Gastropub in Hong Kong, at 【Shoreditch, Kennedy Town】- I don’t normally claim something to be the best in town, as it could be a subjective opinion 🐿. But recent years it has become so rare, w “The Globe” majorly cutting back on their British recipes, & Mandarin Oriental’s “The Chinnery” became more formal like a gentlemen’s club again. What’s left & accurate is either at here or at “The Canny Man Wanchai”, which is also good but mostly Scottish. Previously I also loved “The Pawn” for British but their menu & chef structure also changed. An odd case is “Beef & Liberty” because some stuff on the menu were more British than US, I still think they made the best piccalilli.
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Glad we still have @Shoreditch.hk to fall back on when we have a UK craving ... 🇬🇧 #Venison #Scotcheggs #Eggs #Breakfast #Gastropub #Pub #British #UK #Scottish #Piccalillipickles #Pickles #HongKong #香港 #香港美食 #英國菜 #堅尼地城 #Kennedytown

New Article! This week, we take a trip south of the 49th parallel and uncover 3 chilli recipes. We'e got an 'authentic' Texas-style chilli, mountain-style chilli with venison, and a fresh chile verde made with lamb. Click for the recipes. http://www.the3spoons.com/home/2017/2/18/the-chilli-cookoff

I know of some who tend to stay away from eating lamb because of its game taste but with our recipe, you don't have to worry about this because we used ginger and garlic to mellow the taste down to its minimum.

Thanks to our friends from Pure South who gave us a rack of lamb, we made Korean style Lamb Rack for dinner last week. Wow, so yummy and so tender! If you're shopping for raw lamb rack to cook at home, please go for good quality ones because quality meat really make a whole lot of difference.

Pure South is a brand under the Alliance Group which began as a group of farmers in 1948 and is now a world leader in lamb, beef and venison production and distribution, delivering quality products to over 65 countries. Based in Invercargill, New Zealand, Alliance Group is owned by more than 5,000 farmer shareholders and has eight processing plants spread across the South and lower North Island. Approximately 7 million lamb and sheep, 210,000 cattle and 145,000 deer are processed annually. Alliance Group meats are exported and marketed globally under two brands: Pure South and Ashley. Pure South lamb is indeed a cut above the rest. Their grass-fed lamb contains essential nutrients that contribute to a healthy, balanced diet. Be sure to look out for Pure South products the next time you're shopping for meat in your local supermarkets.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Ingredients
Serves 4

- First up, let's marinate the lamb rack with these ingredients;

1kg rack of lamb
1 tablespoon of grounded black pepper
2 tablespoons of light soy sauce
2 tablespoons of gojujiang or gochujang (Korean red chilli paste)
1 thumb size ginger - grated
1 teaspoon of salt
2 tablespoons of sesame seed oil
2 tablespoons of mirin
4 cloves of garlic - grated

- Place marinated lamb rack in a closed container and leave the meat in the fridge to marinate overnight.

- Next day, sear all sides of the lamb rack in a hot pan. Sear each side for about 10 - 20 seconds per side. Retain the leftover marinate from the lamb rack for later use. While you are searing the meat, heat your oven at 220*C for at least 20 - 30 minutes.

- Before placing the seared lamb rack in the oven, baste the meat with the balanced marinate.

- Bake the lamb racks at 220*C for 10 - 12 minutes. After 10 - 12 minutes, stick a meat thermometer into your meat to see if you have achieved your desired doneness of your meat. If you want your meat to be medium rare, go for about 55*C. For medium well, aim for 62*C.

- If you want your meat to be like ours (medium well), please further bake the meat for 10 minutes at 200*C.

- Once done, rest the meat for at least 10 minutes before cutting the rack up.

- To make sauce for your lamb rack, pour the balance marinate into a pot and add 1 cup of water. Add the following ingredients:
# 1 tablespoon of sesame seed oil
# 1 tablespoon of light soy sauce
# 1 tablespoon of gochujang
# 1 tablespoon of mirin
# 1 teaspoon of sugar

- Mix well and reduce sauce for at least 10 minutes.

- Pour the sauce over your lamb rack and serve.