This is a fantastic tasty sandwich to enjoy with leftover roast haunch, perfect for boxing day but also great in the run up to christmas to get in the mood! Ingredients Little Gem whole lettuce leaves Sage & Onion stuffing mix (with added hot water but no need to oven bake for this) Cranberry/Redcurrant/Raspberry Jam […]
Ingredients 2 carrots2 sticks of celery1 large onion1 leek 1 venison hock250ml red wine500ml water1 tbs tomato purée1 can chopped tomatoes2 bay leaves6-8 whole peppercorns1/2 bulb garlic, smashed but no need to peel1 star aniseSome salt, go easy you can correct the seasoning later ShallotsButton Mushrooms Method Finely dice the carrots, celery, onion leek. Sweat […]
Ingredients 2 carrots, roughly chopped 140g turnip, swede or sweet potato 2 onions, roughly chopped 3 celery sticks, roughly chopped olive oil and butter/marg, for frying 1 garlic clove, crushed 1kg boned leg or shoulder of venison, diced 5 tbsp plain flour, seasoned with salt and pepper 2 tbsp redcurrant/hawthorn/damson jam 450ml dry fruit wine […]
This is for the traditional style Venison Wellington, best enjoyed while still warm with a venison gravy. We’ve made it super simple for you but you can up your game by making your own pastry or try our recommended Liver Pate recipe too. We used ready rolled puff pastry to make the whole process faster […]
Ingredients 1 Venison Liver 60-100g Butter or Margerine 1 finely chopped onion 4 garlic cloves 2 bay leaves 1 tsp ground black pepper (fresh) 1 tsp herbs (sage and thyme work well) 60ml brandy fresh chopped parsely There is some amount of playing with this one. You may wish to add a bit of heart […]
Ingredients 1-2 Pigeon Breast Bramble Jam Rocket Buns:300g flour3g instant yeast3g baking powder35g sugarsalt170ml water, lukewarm Method In a bowl mix together all your dry bun ingredients. Slowly add the water, stirring until the mixture becomes smooth and lump free, but not too runny. Cover with a damp tea towel and put in a warm […]
Seasonal eating is a big part of Italian country living. This is a traditional Ragu recipe you can use for spaghetti, pappardelle, tagliatelle and more. Ingredients 1 celery stick 1 onion 1 carrot 600g venison mince 3 tbsp tomato puree 2 garlic cloves fresh rosemary sprigs 2 bay leaves 500ml stock (Beef or venison) 150ml […]
Individual pies work best for busy lifestyles – you can make a batch and then freeze the extras for later. Alternatively you can can make a big pie for the family/guests. Ingredients 1 KG diced Venison (shoulder) Generous pour of fruit wine (eg raspberry, I used raspberry fortified with sloe gin) 20 Junipers Generous pinch […]
This is not actually a recipe, because a good stew barely needs a recipe. Instead of specifics, I’m going to break down my general process for making stews out of neck, or other bone-in cuts. It’s pretty simple, and gives you loads of flexibility as to how you want your food to taste. I ALWAYS […]
Dry Curing is using salt to preserve the meat, once 35% weight loss has been obtained, the meat can be consumed. The basic recipe for this cure consists of: 1 part sugar 1 part salt You then add on top of this a variety of herbs and spices according to your preference. Popular spices for […]
