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The Afternoon ShowRTÉ One, Weekdays, 4.00pm

Oliver cooks with Game

Wednesday, 11 November 2009

Oliver is going to cook two recipes with game.

Game is in season, great value and perfect for hearty winter cooking. It is sustainable if we're careful in the way we manage it. It is also very healthy. Most meat is high in protein, lean and low in cholesterol.

Oliver Dunne - Head chef at Bon Appetit

Born in 1977 and raised on Dublin's Northside, Oliver Dunne has spent his career surrounded by award winning chefs - Conrad Gallagher, Gary Rhodes and Gordon Ramsay to name but a few. After taking over the helm of Bon Appetit in 2006, Oliver was awarded his own Michelin Star in January 2008.

Warm Salad of Wood Pigeon with Beetroot and Orange


. 100ml olive oil
. 1 tblsp red wine vinegar
. 1 tsp Dijon Mustard
. 2 Pinches Brown Sugar
. Salt & Pepper


. 4 Pigeon Crowns
. 2 Large Beetroot
. 2 Oranges
. 50 Hazelnuts/ Walnuts
. 100g Feta Cheese diced

1. Peel and cut the beetroot into wedges and bake in tin foil for 10-15 minutes until soft. Roast the hazelnuts and walnuts for 3-4 minutes until golden.
2. For the Pigeon, remove the breasts from the crown and fry in butter 1-2 minutes either side until pink.
3. Mix all the dressing ingredients together and lightly dress the leaves and top with the nuts, orange, sliced pigeon breast and diced Feta cheese.

Fillet of Venison with Honey Roasted Root Vegetables - Potato Fondant and Mustard Jus

. 4 Venison Fillets
. 4 Large Carrots
. 4 Large Parsnips
. 50ml Gravy
. 1tsp Whole Grain Mustard
. 2tblsp Honey
. 50g Butter

1. Peel the carrots and parsnips and cut length ways, sprinkle with salt and pepper and bake at 200oC for 10-15 minutes or until soft when touched.
2. For the Venison, cook in a hot frying pan with a little oil and butter and cook 2 minutes on all sides leaving it medium.
3. For the potato fondants cut the potatoes and place in a small sauce pan with butter and cook very slowly on both sides until soft in the centre.
4. To finish put one small teaspoon of mustard in the gravy and spoon over the meat.

Oliver Dunne