I was recently very privileged to be invited to a feast event at Sainsbury’s head office in London with none other two Michelin star chef Richard Corrigan. Richard was there to help promote and inspire home cooks about the new range of game products Sainsbury’s will be launching in November.
Drawing on influences from South America and Spain we were in for a treat. As you can see from the photos the food looked fantastic and tasted out of this world.
The first recipe Richard prepared was Venison Ceviche with Crab Apples. This was a stunning dish using a loin of venison and I think would make an amazing starter if hosting a dinner party at home.
The next recipe Richard rustled up was a Venison, Red Cabbage Slaw and Walnuts. Using a haunch of venison steak this time roasted in the oven until medium rare. This dish had a real zing to it from the orange zest, which I loved.
My favourite dish of the evening was this incredible Grilled Partridge with Sweetcorn, Preserved Lemon and Chorizo. For me anything served with chorizo is going to be good. I’ve never eaten partridge before and I’m definitely going to eat it again.
The final dish of Poached Pheasant with Apple, Chestnut and Pickled Pumpkin had an autumnal feel. Richard used a technique of poaching the pheasant in a freezer bag with orange zest, Calvados, chocolate, cinnamon and chilli resulting in a succulent piece of game.
Having never eaten any game before I was unsure what to expect but I was open to trying new taste experiences and have been won over. I will definitely try game when I see it on the menu in a restaurant and I plan to try venison sausages soon.
Thank you Richard Corrigan and Sainsbury’s for a very enjoyable and enlightening evening.
Until next time.