Meet the star of the show this week - the venison. It was locally shot in the exact spot where venison was first introduced to Ireland and is a healthy and sustainable meat to use in your kitchen. Kerry also uses a local craft gin supplier which uses regional wild botanicals and complements the sweet, slightly tart blackberries in the sauce. You'll also meet her bright collection of beetroots which she salt bakes and serves alongside vibrant green watercress for a little pepperiness which cuts through the fat from basting.
Specialist ingredients of the week
A bit about the specialist ingredients
Glendalough Gin - This wild Irish gin is crafted in small batches at the Glendalough distillery, set in the beautiful glacial gorge from where it gets its name. Wild plants are foraged sustainably from the mountains and are used fresh (not dried) within hours of foraging. We've given you a little extra to play around with, so have a taste and look out for the, juniper, citrus and pine notes.
Juniper Berries - Juniper is one of the few conifers native to Ireland and can be found on rocky clifftops and wild shrublands. The prickly shrub produces blue-black berries that are brilliant paired with wild mushrooms or game meat. We've provided these berries dry so you can either pop them into your cooking whole or grind them up with a pestle and mortar for a more intense flavour of sharp citrus.
Ingredients You Need