FOOD
FUN & GAME
Robin Gill, founder of top restaurants including Bermondsey Larder, is known for tweaking tradition. Here, he gives seasonal venison a modern twist…
CO-ORDINATED BY SARAH HAMILTON-WALKER
CHART FARM VENISON, BROGDALE PEAR, ARTICHOKE & TRUFFLE
Serves 4 Takes about 3 hours
INGREDIENTS For the artichoke confit
• 500g/1lb 2oz duck fat
• 3 sprigs of fresh thyme
• ½ bulb of garlic (cut horizontally), cut in half vertically
• 500g/1lb 2oz Jerusalem artichokes, scrubbed clean
For
the
pears
in
pear
pickle
• 50g/2oz caster sugar
• 200ml/7fl oz cider vinegar
• 250ml/9fl oz fresh pear juice
• 2 sweet, ripe pears, cored and quartered
For
the
Jerusalem
artichoke
crisps