Game meat is making a resurgence onto our dinner plates and with good reason!
Low-calorie, low-fat, high-protein and ethical. What’s not to love? Try your hand at these mouth-watering dishes from prolific female hunter, Rachel Carrie.
Venison Bao Buns
For the buns-
• 18.5oz all-purpose flour
• 1 tbsp superfine sugar
• 1 tsp dried yeast
• 1.5 fl oz milk
• 1 tbsp sunflower oil
• 1 tsp baking powder
• 8.5 fl oz water filling
• 35oz of venison haunch
• 1 small diamant
• Large pinch of salt
• Apple cider vinegar
• Rapeseed oil
• 3.5oz blanched & toasted hazelnuts
• 1 clove of garlic
• Fresh cloudy apple juice
• Soy sauce
• Salt & pepper
• Fresh cilantro
• Thinly sliced chillies
- Mix the dry ingredients together and add the milk and water. Bring the dough together into a smooth mix for two-to-three minutes.
- Place the dough into a bowl greased with a little oil, wrap with saran wrap then leave to prove until doubled in size.
- Whilst the dough is proving, sear your venison haunch in a hot pan on all sides. Once browned, roast in the oven at 350°F until it reaches an internal temperature of 120°F. Leave to rest.
- In a food processor, blitz the hazelnuts along with the garlic. Slowly add enough apple juice to create a peanut butter like consistency. Add the sriracha and season with soy sauce plus salt and pepper.
- For the diamant, peel the outer skin off with a knife, then thinly slice. Season with a large pinch of salt, then leave to stand for 10 minutes to draw out some of the water. Squeeze the excess water out through a cloth, then dress with the cider vinegar and rapeseed oil to taste.
- When the dough is proofed, roll into a large sausage, and cut into 12 equal pieces. Roll into small balls, then using a rolling pin, roll the dough out to a rough oval. Brush the top of the dough with oil, then fold in half. Place piece of dough onto a piece of parchment paper and leave to prove for 15 minutes.
- Using a steamer, cook the buns for six minutes.
- Prepare the venison by slicing very thinly and seasoning with salt and pepper. When cool enough to handle, begin to fill the buns by putting a little of the satay sauce in the bottom and top with the venison and diamant.
Garnish with cilantro and fresh chilli.