Chef Eraj Jayawickreme , The Velvet Glove Bison , duck , elk , quail , partridge and venison are combined in this local version of a seasonal favourite .
INGREDIENTS 1 1 / 2 cups chicken stock
1 1 / 2 medium onions , chopped , divided 4 garlic cloves , chopped , divided 5 whole black peppercorns 5 sprigs thyme 2 bay leaves 2 lbs assorted game meat , cut into 2 " pieces ( any combo will work ) 1 Tbsp unsalted butter 1 cup red wine 8 button mushrooms , finely chopped 1 / 2 cup dry white wine 1 1 / 4 lbs ground wild boar 1 / 8 tsp cinnamon 1 / 8 tsp ground cloves 3 / 4 cup russet potato , peeled and grated hot water pastry crust all-purpose flour 1 large egg yolk , beaten
METHOD 1 . Preheat oven to 325˚F . Combine stock , chopped onion half , 1 garlic clove , peppercorns , thyme , and bay leaves in a medium pot . Add game meat ; season with salt and pepper . Bring to simmer over medium heat . 2 . Cover pot and transfer to oven . Braise until meat is tender , about 2 hours . Let cool . 3 . Shred meat and transfer to a medium bowl . Strain braising liquid through a fine mesh sieve , adding 1 / 2 cup juices to meat . 4 . In a small pot , reduce the red wine by half , add the remaining braising liquid , and reduce to a gravy consistency . Set aside . 5 . Melt butter in a skillet over medium heat . Add remaining onion and garlic . Cook , stirring often , until soft , about 5-7 ciao ! cooks
minutes . Add mushrooms and cook , stirring often , for 5-7 minutes . Add the white wine . Stir , scraping up browned bits . Bring to a boil . Cook until liquid is almost evaporated , about 5 minutes . 6 . Add boar , cinnamon , and cloves . Cook , stirring to break up into pieces , for about 5 minutes . Add potato and cook until soft , about 10 minutes . Remove from heat . 7 . Stir in shredded game meat with juices . Season to taste with salt and pepper . Let cool slightly , then chill until cold , about 1 hour . 8 . Divide the pastry dough and roll half into a 12 " round on a lightly floured surface . Transfer to pie dish , leaving an overhang . Fill with cooked meat mixture . Roll remaining dough into a 10 " round and place on top . Fold overhang over top crust and crimp edges . Make a hole in the centre of the pie to allow steam to escape . Brush crust with beaten egg yolk . Chill for 1 hour . 9 . Bake pie in a 400˚F oven for 30 minutes . Reduce heat to 350˚F and bake until crust is golden brown and filling is bubbling , 40-50 minutes . Let cool 20 minutes before serving . Hot Water Pastry Crust See ciaowinnipeg . com for recipe .
Red Onion and Gin Marmalade See ciaowinnipeg . com for recipe .
ASSEMBLY Cut into slices and serve with red onion and gin marmalade .
Yield 6-8 servings .
Root Vegetable Salad
Chef Eraj Jayawickreme , The Velvet Glove Let creativity lead the way for this piece of edible artwork making use of cold weather staple , root vegetables .
INGREDIENTS 1 yellow beet , boiled and pureed 1 red beet , boiled and pureed
1 yellow beet , cut into assorted shapes 1 red beet , cut into assorted shapes 6 baby carrots 2 parsnips , peeled and roasted 1 turnip 1 celeriac 6 radishes , thinly sliced 7 red pearl onions Goat cheese Puffed grains Chia seeds soaked in vinegar 2 stalks celery 12 quail eggs , cooked and peeled olive oil
Salt Dough 1 3 / 4 cups sea salt 1 3 / 4 cups water 3 1 / 2 cups all purpose flour
Root Vegetable Salad 1 . Take 3 of the baby carrots and cut in half length wise . Toss with a little salt and pepper and hatch mark on barbeque grill . 2 . Use a vegetable peeler to slice long strips off the celery stalks . Place in ice water , which curls up the strips . Salt Roasted Turnips and Celeriac 1 . In a large bowl , mix together the salt , flour and water . Cover dough with cling film and chill for 20 minutes . 2 . Wash the turnips and celeriac and dry thoroughly . Turn the dough out onto a floured board then use pieces to individually wrap each turnip and celeriac . Place the turnips and celeriac on a baking tray then bake at 350 ° F for 40 minutes . Let cool . 5 . Once cold , peel off the pastry then slice the turnips and celeriac thinly with a mandolin or vegetable slicer .
ASSEMBLY Randomly assemble all items on plate and drizzle with olive oil .
Yield 4 servings .
22 ciao ! / feb / mar / two thousand fifteen