Moving into your last month, you’ll be learning how to cook sustainably in the kitchen making use of alternative meat cuts, making the most of your leftovers and cooking in line with the seasons. This week you’ll be making a venison loin dish using a variety of techniques including salt-baking your beetroots and using the naturally occurring pectins in the blackberries to thicken your fruit puree.
πŸ‘‹ Module Introduction
πŸ“Ί Watch and Learn - Rassa Stories
Irish craft cider has seen new life in recent years with entrepreneurs bringing new creativity to ancient techniques. Learn more about the apple harvest and how Irish cider is made. Also hear from deer hunter Jim, who promotes game as a sustainable alternative to farmed meats.
Meet Irish deer hunter Jim Nolan
Transport yourself to the picturesque Wicklow Mountains and its glacial valleys as Jim invites you into his world as an Irish hunter.
Exploring Irish Apple Cider with Stonewell Cider
Craft cider making has seen a revival in recent years in Ireland putting care and skill into the taste and character. Listen to the founder of a craft cidery take you through apple harvesting and the cider making process.
πŸ“• Lessons For The Week
Recipe Development - Venison with Salt-Baked Beetroot
This week Kerry guides you through the key components of her wild dish which is closely linked to her local area and the seasonal calendar. She explains how you can make the dish your own, turning to local producers and the flavours of your local area.
Ingredients Introduction - Venison with Salt-Baked Beetroot
This week you’re taking on the lean game meat, venison and combining the meat’s rich flavour with seasonal berries, spices and alcohol. Fresh ingredients at the height of their season are what make this dish really sing.
Hands On Learning - Venison with Salt-Baked Beetroot
To kick off this month, you’ll be taking on venison loin learning how to get the most out of game meat and how to pair flavours together. This is also a great dish to get creative with your plating, putting a focus on seasonal colours.
Share with the community
If you have any questions, around plating or cooking game meat, Kerry is on hand to answer. You can easily access the community forum below to ask away as well as share your food creations.
πŸ’­ Creative Inspiration
Rowanberry Syrup with Kevin Dundon
The rowanberry features heavily in Celtic traditions and makes a delicious syrup. You can add this syrup to sauces in savoury dishes (these berries are delicious paired with game meats) or to add a burst of flavour to sparkling water, drizzled over cheeses and cured meats or used in desserts.
πŸ“– Further Reading
Have a read of how game and wild meat is slowly shaking off its 'posh' reputation and is seeing a growing interest as a more sustainable alternative to meat produced through intensive farming.
How to do a cider tasting
Have a read of how to go about doing a cider tasting and what characteristics to keep an eye out for.
Irish Game Meat - A Sustainable Option
Wild game meat is a sustainable alternative to cooking with chicken in the kitchen. We're returning to our roots with game meat becoming more popular than ever.