We tried this recipe out to highlight wood pigeon and really make it easier for people to make the leap to this delightful meat. Its quick and simple to do and will certainly make impressive canapes or salads. Ingredients Red Seedless Grapes, quartered. Wood Pigeon breast (1-2 pp) Pea shoots Cooked beetroot x 5 1-2 […]
This is a really easy and quick recipe with minimal ingredients to replicate a takeaway favourite. The venison works really well with the spices and tastes pretty bang on! Ingredients 400g Venison Mince 35g Rusk (you can buy our gluten free rusk here) 56g Coconut butter (make sure it’s food grade, not cosmetic!) 1/2 onion, […]
This recipe was originally found on Eat Game UK and adapted by Stephanie primarily to make it dairy free and farmed animal free. Ingredients 1 trussed skinned pheasant 2 cooking apples 1 can cider 2 tbsp apple cider vinegar 100ml cashew cream or similar 1 sprig sage 2-3 tbsp honey according to taste salt & […]
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 […]
