Thursday, September 10, 2009

FOOD inc 14 th October 2009


Tuesday, September 1, 2009

Premium Venison

Of all of the places that I have worked and travelled there are few that can boast the fact that they have a outlet where you can purchase wild meats, small goods and value added products with a smile and the reassurance that this is the " real thing"

Premium game have been in the business for over a decade and I have been fortunate enough to be able to supply my guests with everything from Rabbit, Hare, Venison, Thar, Goat and Follow – everything wild and everything  natural .  Over the years I have served up thousands of meals that incorporate wild meats including buffets for several hundred people at a time as a way for people to try something that is not readily available through supermarkets.  In this time I have only ever had one of my customers send there meal back to the table complaining that we had served up up bit of "old cow".  Now when the menu states that is a premium game product then I would like to think that the integrity of the Chef and the supplier are both at stake and I am happy to worth with the customer to ensure that he leaves my establishment happy.  A sample of the raw product was supplied - nope still "old cow", a copy of the delivery invoice is supplied - nope still "old cow"  and so my question to my customer is "what do I have to do to prove that the meal you were served is what we say it is" .  My Customer states that he would need a sample to take away to be tested – "not a problem sir" is my response – where as the customer duly pays his bill (sorry folks there is no refund if you eat your entire meal and then complain)

One the phone the next morning to my supplier, premium game, they are happy to send me a sample of one of there choicer cuts of venison which is duly dispatched to my Customer. Having   satisfied another customer my job is done – until I receive a letter from his lawyer threatening to sue me for sending offensive material through the post -  well he said he wanted a sample and a sample he received – maybe it was  not what you will find  in the supermarket but in some places of the world the venison pizzle is considered a delicacy. 

You can purchase product from on of my favourite producers every Thursday at the Twighlight farmers market in market place from 3 pm until 5.30 pm

RECIPE                  VENISON SHANKS                                                                          

QUANTITY                           UNIT      INGREDIENTS                                                    BRAND

400                         G             ONIONS                                                              

400                         G             CARROTS                                                            

300                         G             CELERY                                                 

1                              TBSP      CRUSHED GARLIC                                                            

10                           ONLY     VENISON SHANKS                                                          

6                              ONLY     BAY LEAVES                                                       

6                              ONLY     THYME SPRINGS                                                              

2                              TBSP      TOMATO PASTE                                                               

2                              CUPs RED WINE                                                               

12                           ONLY     PEPPERCORNS 

100 MLS               GRAPESEED OIL                                               

                                                                                                               

METHOD:                                                                                                           

HEAT OIL AND HARD SEAL FLOURED AND SEASONED SHANKS - ROAST OFF VEGETABLES AND DEGLAZE WITH RED WINE – ADD 5 L OF STOCK AND  BRAISE IN THE OVEN LONG AND SLOW UNTIL TENDER – SERVE WITH SEASONAL VEGETABLES AND A GLASS OR TWO OF GOOD MARLBOROUGH RED WINE

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Chris Fortune
(03) 579 3599 Home

021 935 995 Mobile

www.mfm.co.nz (marlborough farmers market)
www.farmersmarkets.org.nz
www.chrisfortune.co.nz

www.chrisfortunerecipes.blogspot.com
www.marlboroughcommunitygarden.blogspot.com




--
Chris Fortune
(03) 579 3599 Home

021 935 995 Mobile

www.mfm.co.nz (marlborough farmers market)
www.farmersmarkets.org.nz
www.chrisfortune.co.nz

www.chrisfortunerecipes.blogspot.com
www.marlboroughcommunitygarden.blogspot.com