OVERVIEW
As part of our wild cooking adventure on the Cowdray Estate, Brand Champion Tait Miller cooked this beautifully autumnal dish using venison that had been shot right there in the woods.
George, the estate’s forager, managed to find a magnificent chicken of the woods – a deliciously meaty yellow mushroom that grows in clusters on the trunks of native British trees. As an alternative, go for any type of mushroom big enough and meaty enough to sear up nicely on a hot grid – porcini or king oysters would do the job.
SET UP YOUR EGG
Set up your EGG for direct cooking, with a Cast Iron Searing Grid in place. The target temperature is 250°C.
Smear the venison all over with oil, then season with salt and pepper. Place in the centre of the hot grid and sear for around 3-4 minutes per side until nicely browned all over. While the venison is searing, line a skillet with the herb sprigs and garlic. Place the venison on top, then pour over the damson jam, blackberry cordial and 600ml water.
BRAISE THE VENISON
Switch your EGG to an indirect setup by installing the ConvEGGtor in a legs-up position, topped by the grid. Bring the temperature down to 180°C.
Place the skillet on the grid, close the Dome and cook for around 2 hours, until the meat is tender, basting occasionally with the juices. After about 40 minutes, it’s worth loosely covering the skillet with Pink Butcher Paper to help keep the venison moist.
SEAR THE MUSHROOMS
When the meat is cooked, remove the skillet and switch back to a direct setup by taking out the ConvEGGtor. Reinstall the grid and bring the temperature back up to around 250°C.
If you have a chicken in the woods cluster, cut it into a few pieces. Otherwise, leave your mushrooms whole. Give them a drizzle of oil, then sear directly on the hot grid until browned and cooked through but still firm and intact.
Slice or shred the venison. Serve with the sauteed mushrooms on the side and the pan juices drizzled over the top.
