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 […]
This recipe I have tested on Muntjac steak cuts and it was delightful. The peppercorn sauce is very rich and goes well with the venison. It’s a very simple dish overall, flash fry the steak to your own personal taste (we like very rare). And create the peppercorn sauce in advance and then keep on […]
If you’re not sure where to start with the piles and piles of ethical venison you have in front of you, might we suggest a simple sandwich? Any steak meat is good: fillet, rump, or haunch. Personally, I heat my frying pan to the max, sear the steak, flip it, sear it again, and serve […]
Mohini Howard of Adventures with Food Cookery Workshops has developed a truely tasty rendang dish. She was kind enough to drop a sample over to us to taste and it is out of this world. The sauce is thick and sweet and rich and pairs beautifully with venison. Ingredients for 10 ppl 2kg Cubed Shoulder/leg […]
