The Game to Eat campaign was warmly welcomed at the Welsh Assembly on Wednesday (29th June) with Jason Lloyd cooking up plenty of wild game delicacies for numerous Assembly Members and members of the public.
Countryside Live, an annual event organised by the Countryside Alliance, showcased rural Wales to the politicians, and allowed them to try the very best of Welsh wild game supplied by Rhug Estate. Jason Lloyd of Charlton House catering, the resident caterers at the Assembly, cooked up a range of wild game including venison and rabbit, engaging the crowd with his knowledge and cooking ability.
Jason Lloyd, a firm believer in Welsh product and wild game, has provided the following recipe, one that was enjoyed by a number of AMs:
Thai Rabbit & Coconut Curry with Jasmine Rice, Mango & Red Onion Salsa
1 x Wild Rabbit
10g crushed garlic
10g crusher ginger
20g of red & green chillies (diced)
1 table spoon of Thai red curry paste
250ml Rabbit Stock (Made from Wild Rabbit)
75g diced green pepper
75g diced courgette
50g chopped yard bean (fine beans)
50g diced pak choi
Salt & pepper
Juice of 3 limes
Coriander (rough chopped)
150g jasmine rice
Lime & coriander
1 x fine diced mango
1/2 fine diced red onion
Juice of 1 x lime
Oil to bind
Salt & pepper
Method for curry
Pre boil rabbit for 2 hours in water with the celery, carrot, onion & bay leaf, remove the rabbit from the pan and allow to cool,
Reduce the remaining rabbit stock by half on the boil, then sieve and leave to cool overnight in a fridge with the rabbit .
To make curry first fry off the onions, garlic & ginger in a thick bottomed pan until soft, add fresh chilli’s, half the rabbit stock and simmer for 3 minutes, then add the red Thai paste and coconut cream to make a thick sauce, simmer for 2 minutes then add all remaining vegetables /ingredients.
Pick the rabbit from the bone and add to the sauce, cook until hot,
Finish with squeezed lime juice, chopped coriander and season
For the rice
Boil Rice until soft and refresh under cold water until all the starch has gone and water is running clear, then drain, heat the rice back up in a pan with sesame oil, lime juice & Coriander, season!
For the dressing
Fine dice, mango, red onion & coriander and mix with it spoon of sesame oil
Serve rice & curry in bowls with accompanying mango dressing on the side