Charcoal-grilled game offal and turnip purée with a parsley, garlic and lemon dressing

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Ingredients

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Offal

  • 500g of duck hearts, livers and the offal from any of the following: hare, pheasant, rabbit, venison, partridge and/or teal
  • 500ml of milk
  • 100ml of cognac
  • 25ml of olive oil
  • 1 tbsp of fresh horseradish, finely grated

Turnip purée

Parsley dressing

Pickled radish

  • 1/2 daikon radish, very finely sliced on a mandoline
  • 1/2 tsp caster sugar
  • 1/2 tsp salt
  • 200ml of rice vinegar
1
The day before you plan to serve the dish, prep the offal. Trim away any sinew and remove any skins from the hearts. Give them a good wash, then place in a bowl and cover with milk. Leave in the fridge overnight
  • 500g of duck hearts , livers and the offal from any of the following: hare, pheasant, rabbit, venison, partridge and/or teal
  • 500ml of milk
2
Begin the process for pickling the daikon the day before too. Toss the sliced radish in the sugar and salt, then leave in the fridge overnight
3
The next day, drain the offal from the milk and toss with the cognac, horseradish and olive oil, then leave to marinate in the fridge for at least 2 hours
4
Warm the rice vinegar for the pickled daikon until simmering, then pour this over the daikon slices and set aside to pickle for at least 2 hours
  • 200ml of rice vinegar
5
While you're waiting for the offal and daikon, make the turnip purée. Preheat an oven to 180°C/gas mark 4. Wrap the turnips in foil with a pinch of salt and a drizzle of oil. Roast for 30-60 minutes (depending on their size), or until soft
6
Whilst still warm, peel the turnips and discard the root. Blend the flesh into a purée with the butter, then taste and season. Set aside to gently reheat before serving
  • 50g of butter
7
Blend the parsley dressing ingredients together until combined. Taste and season, then set aside
8
To cook the offal, light a charcoal barbecue or heat a griddle pan until smoking hot. Drizzle a little of the parsley dressing over the offal and thread onto metal skewers. Cook for no more than 2 minutes each side
9
Leave the offal to rest for a few minutes before slicing in half. To serve, add a spoonful of the reheated purée to each dish, then top with the offal. Spoon over a generous amount of the dressing and top with the pickled daikon, torn into small pieces
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