A slow-cooked summer twist on a Japanese classic – with rich game and punchy homemade teriyaki. 🦌 Ingredients (Makes ~8 onigiri) For the slow-cooked venison filling: Homemade Teriyaki Sauce: For the rice: To assemble: 👩🍳 Method 1. Slow cook the venisonBrown the venison in oil with a little salt and pepper. Cover with water or […]
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 […]
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 […]
