Posts Tagged ‘Aberdeen food’

Venison Shank braised in pinot noir.

venisonshank

 

I was given this wonderful roe venison shank, (shin on the bone), to come up with a recipe by Andrew Gordon Butchery in Aberdeen as you are probably aware I enjoy using tougher but tastier cuts and cooking them for a long time to create a little magic. The Pinot Noir is the best wine to use as it’s a very subtle red and won’t overpower the venison. ! shank will serve 1 hungry person.

I browned off the venison shank in a little rapeseed oil, and then placed on a sheet of double thickness foil and placed on a couple of cloves of garlic, a couple of banana shallots, a sprig of thyme, 4 juniper berries, a pinch of sea salt and balck pepper and a bay leaf. Bring the edges of the foil up around the shank to form a bowl, and pour in a glass of Pinot Noir followed by the same amount of light beef stock. Seal the foil package, sit on a baking tray and place in a preheated oven at 150deg C for 3-4 hours until the meat is falling apart and moist.

Serve with mustard mash and steamed kale. Pour the gravy from the bottom of the foil over the top.

A glass of the Pinot Noir would be perfect with this winter warmer.

Duck Egg, Black Pudding and Arbroath Smokie Stack

I love to cook with inspiring local ingredients, most of the time this means the wonderful range of treats available in my home county of Devon, but when away working in Aberdeen, I love to search out the local treats and work out a new way of using them.

I had a lovely slice of Stornoway Black Pudding, made with lambs blood, an Arbroath Smokie, a fantastic smoky hot smoked haddock with a lovely creamy flesh, and a lovely duck egg.

I fried off the black pudding in a little rapeseed oil, with the duck egg until both were crispy on the edges (with the egg still runny of course) and then plated up with the pudding on the bottom, some flakes of the smokie, and finally the duck egg sitting proudly on top.

Cut into the egg and let the yolk ooze out through the fish and black pudding.  The rich taste of the black pudding marry well with the smoky creaminess of the smokie, and the egg simply takes this combination to a heavenly level.

Simply enjoy!

 

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The BBQ World of mrdodd

Making simple food great, and great food right.

UK BBQ Review

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A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

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