Carp is not something that you expect to see on the menu at many restaurants. However, if prepared correctly carp can be surprisingly good. The main thing to keep in mind when working with carp, especially mirror carp, is that it can contain a large amount of fat. For this reason, it’s best used in …
When it comes to seafood I am reluctant to listen to other peoples’ opinions and like to try things for myself. I suggest you do the same. Now you know where and how to target Ladyfish, what they eat, and what bait and artificial lures to use. Head out and catch a few, try this …
Ingredients 2 fillets of fresh halibut (skin on) 150g arborio rice 1l of chicken broth 1 shallot finely chopped Pinch of saffron 100ml dry white wine 2 tbsp butter 2 tbsp olive oil Method 1. Heat the stock in a pan over a low heat. 2. In a separate pan, add the oil and butter …
If you’ve been to Britain or Ireland, you’ve surely come across steak and kidney pie. This classic savory dish is sure to please your taste buds. Traditionally it is made from beef, but being hunters, we prefer venison. Ingredients 1 kg of venison. Feel free to use whichever cut you prefer. 250g of kidney, you …
Venison; a feast fit for a king. This goulash is a staple around our household. It’s simple to make, can be done in large quantities and, tastes delicious. Ingredients 1 kg of lean venison, cubed 2 cloves of garlic, chopped finely 3 medium onions, sliced 2 plum tomatoes, diced 50 ml red wine 75 ml …