Tag: recipe

Traditional Venison Wellington

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 […]

Venison Liver Pate by Stephanie

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 […]

Italian Ragu by Stephanie

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 […]

Venison Pies by Stephanie

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 […]