威廉安格斯第三十六課:山羊肉派，袋鼠菲力肉佐洛神花紅酒醬 ，鹿肉排漢堡

Game 野味

顧名思義就是從Game 遊戲中獲取而來的蛋白質

肉質偏瘦 沒有很多油質

因為這些動物都在外面跑  富有肌肉!

而今天我們要處理的有 山羊 袋鼠  鹿肉

而其他像是野兔 、負鼠、 駱駝 、野牛 、山豬 、鴯..等等  

其實也都是野味


而今天特別要提到袋鼠菲力肉

這一個部位是袋鼠肉最貴也是最嫩的部分

其實K力之前來澳洲這兩年  吃到的袋鼠肉就是兩口

沒錯 你沒看錯  只吃兩口  !

因為我對它一直有肉質乾硬 味道又重的印象

沒想到今天我卻能吃一整條約300公克重的袋鼠菲力肉

並且有一直處於"喔 ~這是牛肉菲力吧 " 的錯覺

真是驚人的好吃

肉質軟嫩卻有彈性  味道像是沒什麼牛肉味的牛排

搭上洛神花紅酒醬  滿分阿~

有機會來澳洲一定要來試試看這一道菜喔~

Goat Pie(Hungarian Style) 山羊肉派 

Ingredients:

·         Filling:

20mloil,150g Goat meat  diced,50g onions diced, 10g Paprika, 1 Garlic clove crushed, 2g Caraway seeds, 1 Bay leaf, 15g Tomato Paste, 150g Potato diced, Brown stock

·         Hot water paste:

150g flour, pinch salt, 50g Butter, ½ Egg, 35ml Water(hot)

Method:

·         Filling:

·         Heat oil in a pot sarl the goat meat, remove and place aside

·         Add onion, when slightly colour add garlic, caraway seeds, bay leaf and paprika,fry slightly

·         Next add tomato paste and fry a little, then add ½ the potato and the sealed meat, stir in

·         Last add brown stock to just cover, bring to boil and simmer until tender, Approx 1 hour

·         When nearly cooked add rest of the potatoes, as stir the stew towards the end the first half of the potato will mash and thicken the sauces as it needs to be reasonably thick

·         When cooked place in a bowl and refrigerate

·         Hot water paste:

·         Sift flour and salt, place in a bowl and rub the fat into it, make a bay in the middle

·         Work in the egg, then add the hot water, mix quickly and knead until a smooth dough forms

·         Cover and let stand at room temperature for 30 minutes until firm

·         Construction:

·         Roil dough to about 3 mm thick, and cut a 15 cm square

·         Place in a mould, fill with cooled filling, bring to four points together to make a pouch and squeeze to secure

·         Leave a small opening ti the top so the steam can escape

·         Brush with egg wash and bake at 190 degree until the pastry is cooked, approx. 25 minutes

Pepper Berry Kangaroo with Wild Rosella Jus 袋鼠菲力肉佐洛神花紅酒醬 

Ingredients:

·          Loin of Kangaroo, mix spice, oil

·         Sauce: 50ml Porto wine,50ml red wine, 300ml stock, 2 Rosella flower, 1 tsp cooking caramel, corn flour, sugar

Method:

·         Combine the 50ml Porto wine,50ml red wine, 300ml stock, 2 Rosella flower, 1 tsp cooking caramel, corn flour, sugar in a pot and reduce the liquid to 100ml

·         Use the mix spice lightly cover the meat

·         Pan fry the kangaroo meat until medium

·         Serve with rosella jus

Dukah Crust Venison Burger 鹿肉排漢堡 

Ingredients:

·         Beetroot Relish:

100g Beetroot, 100ml Malt Vinegar, 1 tbsp Dark Brown Sugar, 1 Clove, ½ tsp Ginger(minced), 1 Garlic Clove(minced), ½ Birds Eye Chilli(finely chopped), ½ tsp Fennel Seeds(toast and crushed), 5 Black Peppercorns(crushed), pinch Sea Salt

·         Minted Yoghurt:

100g Natural Yoghurt, 50g Continental Cucumber, squeeze lemon juice, 1 Garlic clove(minced), 8 Mints leaves sliced, pinch sea salt

·         Burger:80g Venison Meat(minced twice), 80g pork mince, 30g onion diced,1/2 Garlic Clove(minced)1/2 Egg beaten, Salt and pepper

·         Dukkah:

10g hazelnuts, 1&1/2 tbsp sesame seeds, 1 tbsp Coriander Seeds, ½ Cumin Seeds, ¼ Sea salt, Pinch Black pepper(ground0

·          

Method:

Beetroot Relish:

·         Coarsely grated the beetroot and place in a bowl

·         Put remaining ingredients into a pot and bring to the boil

·         Simmer gently until the liquid has reduced by one-third its volume

·         Pour hot liquid over the grated beetroot and allow to cool

Minted Yoghurt:

·         Coarsely grated the cucumber and place in a clean dry cloth

·         Squeeze as much liquid out as possible and place in a bowl

·         Add the rest of the ingredients and mix well

·         Refrigerate until needed

Burger:

·         Place all the ingredients in a bowl and mix well until combined

·         Form a appropriate size pattie and refrigerate until need

·         Dukkah:

·         Roast the hazelnuts, sesame seeds, coriander seeds and cumin seeds separately in a hot, dry pan

·         Make sure they brown evenly

·         Place the roast hazelnuts in a clean dry tea towel and rub together to remove the skin

·         Coarsely Grind the seeds and nuts using either a mortar and pestle, food processor or spice grinder

·         Grind the sesame seeds and hazelnuts separately, not to overgrind them into a paste

·         Mix the coarsely ground nuts, seeds, salt and pepper