Mixed Grill of Arran Game – Gregg Russell, The Douglas Hotel

Serves 4

2 x 200g pieces of Island lamb chump

4 x 100g pieces of Dougarie Estate venison loin

4 x Arran Butcher wild boar sausages

2 loins of rabbit wrapped in parma ham

300g cooked & warmed garlic mashed potato

200g shredded & blanched savoy cabbage

2 medium sized carrots, cooked in seasoned water

50g cooked haricot beans

Chopped parsley

Salt & pepper

200ml veal jus

Season & seal off the lamb & venison in a pan until golden brown, add boar sausages & rabbit loins, place in an oven at 190oC for 5 minutes. Remove venison & rabbit, keep warm, continue to cook the lamb & sausages for a further 5 minutes, remove from oven & allow to rest

Spoon the warm mashed potato onto 4 plates, arrange the meats, cabbage & carrot on.

Add the haricot beans & chopped parsley to the warmed veal jus & spoon a little on each dish.

 

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