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Here are the two recipes featured during the cooking demo by Richard Till at The Southern Wild Food Festival on Saturday
Mussel Fritters
Time: 30 mins
Makes: 16 fritters
Ingredients
2 cups chopped raw mussels
1 carrot finely grated
2 red chillies, chopped
Handful fresh coriander, chopped
1 clove garlic, finely chopped
5 slices white bread, cut into 5mm cubes
2 eggs
1/3 cup flour
Salt and pepper
1/2 cup peanut oil for frying (or any other oil)
Method
1. Combine all ingredients except oil.
2. Heat oil in frying pan and fry spoonfuls of the mixture, turning once.
3. Serve slightly salted with lemon, or sweet chilli sauce.
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Venison Stroganoff
Ingredients
Extra virgin olive oil
1 medium red onion, peeled and finely chopped
1 clove garlic, peeled and finely sliced
300 g venison backstrap, any sinew removed, sliced thinly then cut into finger width pieces
sea salt and freshly ground black pepper
1 tablespoon paprika
250 g mushrooms, wiped clean, sliced
1 bunch fresh flat-leaf parsley, leaves picked and finely chopped, stalks finely chopped
1 good knob butter 1 good splash brandy zest of ½ lemon 150 ml sour cream
Method
1. Heat a heavy pan with a glug of olive oil. Saute the onion and garlic until soft and lightly browned.
2. Add the mushrooms and cook until softened. Remove the mushrooms, onion and garlic from the pan and set aside.
3. Season the cut meat with paprika, and pepper.
4. Wipe the pan dry, add some oil and heat again. Add the meat and cook in batches, lightly browning. Remove and set aside.
5. Add the meat, mushrooms, onion and garlic back to the pan. Add the brandy, lemon zest and sour cream. Bring to a gentle simmer, season with salt. Add the chopped parsley and serve with buttered noodles, shoestring fries or rice.
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