There’s something beautifully old-world about jugged hare — a dish rich in red wine, herbs, and slow-cooked depth. Traditionally, it’s a way to celebrate wild game at its finest: dark, tender meat simmered in its own sauce until it falls apart with a fork. Here, we pair it with silky mashed butternut squash scented with […]
Across the UK, our ancient woodlands are under threat — not just from climate change and human pressures, but also from an unlikely culprit: the muntjac deer. What Are Muntjac? Originally introduced from China in the early 20th century, muntjac are a non-native, invasive species that have rapidly spread across England and Wales. Unlike our […]
A slow-cooked summer twist on a Japanese classic – with rich game and punchy homemade teriyaki. 🦌 Ingredients (Makes ~8 onigiri) For the slow-cooked venison filling: Homemade Teriyaki Sauce: For the rice: To assemble: 👩🍳 Method 1. Slow cook the venisonBrown the venison in oil with a little salt and pepper. Cover with water or […]
This pie was one of my favourites as a child from the chippy ( I wasn’t a fan of the fish and I didn’t really put two and two together until much later in life). I was over the moon to suddenly have spare kidneys and dice steak and the sudden realisation that I could […]
We serve this one at our markets and pop ups and it’s always a winner especially in colder weather! This recipe is super simple and quick to do. Perfect for slow cookers, one pots and wonderbags. You can also do it the ‘old fashioned’ way with a big pot on the stove. Also works with […]
This recipe was submitted by a customer (Chris) who based the recipe on carribean oxtail. Ingredients Method: I pressure cooked in Ninja for 90 mins, so 3 hours in oven. If meat not frozen you may need less time but it probably doesn’t matter too much. Neck is more forgiving than other cuts so was […]
Ramen is soul food. It is meant to warm your soul as much as your belly. At least, we think it does. Ramen should be 1. Flavourful 2. Colourful and 3. Balanced. This is a two part dish, the bone broth and dashi will take the longest time and is what brings the whole dish […]
Making a bone broth is actually pretty simple and it’s highly nutritious too. In fact, when Alan came out of his 30 day stint in the Canadian wilderness for Alone, the very first and only thing he was allowed was a bone broth. After such a limited diet, a gentle and yet highly notorious bone […]
This dish uses venison fillet on a very high heat to create a blue steak that when cut emulates sashimi. In this way you can be sure your venison is safe and delicious. Sashimi means ‘raw’ so you want the venison as blue internally as you dare. Ingredients: Directions: 1. Julienne Carrots, Mangetout, Peeled Cucumber […]
This small plate is ideal as a starter to wow guests with big flavour and succulent meat pieces. You can use hare fillet or venison fillet or dice steak. Kushiyaki simply means ‘skewered meat’ and is the broader term used to describe meats other than chicken on a skewer. You may have commonly encountered “yakitori” […]
