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

Offal is a woefully underused product, but for those in the know it offers incredible flavour, is very affordable and incredibly simple to cook. This dish features the hearts and livers from various game birds and animals, which are often wasted. Served on a bed of turnip purée with a verdant parsley dressing and slivers of pickled daikon, it's a stunning dish that proves offal deserves more attention than it currently gets.

First published in 2021
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Ingredients

Metric

Imperial

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

Equipment

  • Blender
  • Metal skewers

Method

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
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
First published in 2021
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A whirlwind of talent and skill in the kitchen (which she runs almost single-handedly), Stosie Madi has made rural inn the Parkers Arms one of the most beloved gastropubs in the country.

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