Journal
Venison Stew This recipe works exceptionally well with venison - we have opted for our diced venison which is cut from the shoulder. Serves 4 (or 6 if you add bread, dumplings or mashed potato to go alongside) Ingredients 800g...
Continue reading
This recipe is a classic! Fry off small or sliced mushrooms in the pan with the venison for extra meaty flavour and bake the ricotta on the toast to hit moreish flavour notes! Serves 4 Ingredients400g venison fillet medallionsOlive oil,...
Continue reading
Saffron turns a boring bowl of pasta into decadent technicolour. Rich and creamy with a wonderful floral and musky taste that pairs wonderfully with venison mince’s sweet and gamey taste. Serves 4 Ingredients For the filling 25g butter ½ medium...
Continue reading
Serves 2 Ingredients 2 x venison t-bone steaks 4 sprigs of fresh rosemary 4 cloves garlic 350g mixed mushrooms 1 x tin cannellini beans 1 tbsp red wine vinegar Sea salt and black pepper to season Method Place a large...
Continue reading
Paul Ainsworth’s elegant venison recipe transforms venison loin into a stunning carpaccio with wonderful parsnip puree and crisps to give the dish a lovely, hearty feel. Serves 6 as a starter Ingredients For the venison 400g of venison loin 1...
Continue reading