Another hard day in the kitchen. Today our butchery skills were tested yet again, only this time with rabbit. We had watched Joe carve up a saddle of venison yesterday with the precision of a plastic surgeon operating on Naomi Campbell's breasts and we were told that our bunnies were the same structure as a deer - only smaller. Fortuneately Roger had been skinned and so all we had to do was to get the bits off it! Easy, peasy - a few quick slashes with the filetting knife and Bugs's bits were laying neatly on the tray!
The next job was to prepare our soup for lunch - , sweet potato, ginger and coconut ! Very Thai tasting and with spinnach in, it looked great. The morning brought two highlights - boiling two very large crabs ready for our risotto on Thursday and making chocolate moulds for our raspberry mousse to go in! The crabs didn't squeal too loudly and the chocolate smearing got very messy if a little fiddly for my ham fists! After a late lunch it was straight back into the heat of the kitchen. The raspberry mousse had to be made which involved a lot of whisking and another aching arm. Our cabbage parcels had to be made and our venison finished off ready for dinner. We also had to make a fig tart to go with our main venison, finished with a game and chocolate jus!
Some of the jobs required us to work with cling film - an unruly material at the best of times - and wrapping the cabbage parcels in it to try and make balls proved too much for me. My finished article looked as if my ball had exploded.
Finishing the loin of venison was quick and relatively pain free - pan fried and sealed and then banged into the oven for 6 minutes! A few minutes later we were sitting down with our meals all neatly plated and presented! A large glass of red complemented the gamey flavours and finished off with the raspberry mousse. I'm now full! Not even a waffer thin mint could pass my lips.
Come on you Reds!
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