Journal
Don't worry about cooking a bird on the big day, follow these tips and you'll be a carving hero!
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
Serves 4 Ingredients: 1x Ethical Butcher Venison haunch roast with bacon For the sauce: 200ml Red wine - Ideally Shiraz or Southern Rhone style 2 teaspoons mixed pepper - whole red, white & black 2-3 Tablespoons of blackcurrant or Redcurrant jam...
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