You can use a whole squirrel for this but the main meat you will consume is on the back legs. I roasted them whole for this recipe then served the back legs only and putt he ribs etc into a pan to make stock with the leftover garlic bulbs etc. Ingredients Method Add Squash, garlic, […]
If you haven’t heard of the Elder Scrolls Cookbook then you are in for a treat. It features a whole range of medieval style recipes based on the food found in the Elder Scrolls games, particularly Skyrim. You can head on over to buy the book directly here (Elder Scrolls Cookbook) if you are interested. […]
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 & […]
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 […]
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 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 […]
