ONE FOR THE POT: Veni­son wraps

Bored of bar­be­cued and cur­ried veni­son? Then try Tim’s veni­son wraps for a spicy twist to this prized game meat

Sporting Shooter - - CONTENTS -

Us­ing all that prime veni­son harvest can see you de­vel­op­ing steak fa­tigue fol­lowed swiftly by curry blind­ness, so try these spicy wraps for a change and make the most of your hard-won harvest.

This sim­ple, quick and easy veni­son dish is a win­ner; it’s hard not to eat more than you should, but any left­overs will make ex­cel­lent lunch­box treats the next day. You can use seamed-out haunch steaks for this recipe or even neck fil­lets if you like. Al­ter­na­tively, you could use some coarse minced shoul­der, but it will have more tex­ture and I pre­fer to make a chilli with minced fore­quar­ters (more on this in a later is­sue!). Mak­ing the wraps is easy so do give it a go; they are so much nicer than the shop-bought ones once you get the knack for mak­ing them, and far cheaper as well. VENI­SON WRAPS

Serves 4 Prepa­ra­tion and cooking time: 30-45 mins

IN­GRE­DI­ENTS

FOR THE SPICY VENI­SON

! 500g haunch of veni­son, sliced ! 2 tsp co­rian­der seeds ! 2 tsp cumin seeds ! 1 tsp car­away seeds ! 1 onion, sliced as thinly as you can man­age ! 2 large cloves of gar­lic, sliced ! 1 hot chilli, finely chopped ! 1 dessert­spoon smoked pa­prika ! 50ml rape­seed oil

FOR THE TOR­TILLAS

! 250g white spelt flour or plain flour ! 175ml cold wa­ter ! 1 tsp of veg­etable oil ! a good pinch of salt

METHOD

Firstly, toast the whole spices in a hot, dry fry­ing pan and crush them lightly in a pes­tle and mor­tar. Cut the slices of veni­son meat into thin strips and place them in a bowl with the onion, gar­lic, crushed spices, chopped chilli and pa­prika. Add the oil and leave to mar­i­nate for about an hour (you can leave it for longer if you want to, or just cook straight away, but leav­ing it for an hour or so will re­ally im­prove the dish).

TO MAKE THE TOR­TILLAS

Work the in­gre­di­ents into a soft but pli­able dough and al­low it to rest for a few min­utes. Sep­a­rate into four, six or eight sim­i­lar-sized balls and roll them out very thinly, one at a time. Once the first is rolled out you can cook it in a dry fry­ing pan on a mod­er­ate heat. Flip it over when it puffs up and has changed colour – a few brown spots are a good thing. (If they don’t go crunchy while cooking, the pan is not hot enough.) You should be able to roll the next one while the first one cooks and con­tinue like this un­til they are all ready. Pile them on a warm plate and cover with a clean tea towel to keep warm. Sim­ply chuck the mar­i­nated veni­son meat into the still-hot pan you cooked the wraps in and turn the heat up high. Cook for a few min­utes and then turn off the heat, al­low­ing the veni­son an­other few min­utes in the hot pan to fin­ish cooking. Re­move the veni­son to a warmed serv­ing dish.

Serve up the veni­son and wraps for peo­ple to help them­selves, with little additions like nat­u­ral yo­ghurt, win­ter leaves, fresh co­rian­der and maybe some grated cheese.

Roll out each ball of dough very thinly, one at a time

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