Category: Recipe

1lb (450) Venison Sausages 6oz (175g) medium sized mushrooms 1 Tsp plain flour heaped I tsp mustard powder 1oz (25g) butter softened 1 tbsp redcurrant jelly salt and pepper 10 fl oz (275 ml) red wine 1 dessertspoon olive oil 8oz (225g) diced bacon or pancetta 1 large garlic clove peeled 8oz (225g) shallors peeled…

A great way to enjoy venison mince. Serves 4 Ingredients: 500g Minced Venison, 3 tbs olive oil, 3 large onions chopped, 1 tin chopped tomatoes, 2 jalepeno chillies chopped, 1 tsp chilli powder, 2 medium potatoes, 175g grated cheddar cheese, salt & pepper Method: Preheat oven to 180degs C Brown the mince in the oil.…

Serves 4+ Ingredients: Olive oil, 1kg Diced venison, 1 onion, 3 garlic cloves, 2 tsp ground cumin, 1 tsp turmeric, 2 tsp garam masala, 1 tsp ground coriander, 11/2tsp harissa paste, 1 tbsp tomato puree, 1 tin chopped tomatoes, 1 ltr chicken stock, 80g sultanas, 100g dried apricots, 50g whole blanched almonds, fresh coriander, 300g…

Make the sour cranberry sauce the day before if you wish. You will just need to put them to soak that morning.   1 x 2kg/4lb oven-ready duck Salt and freshly ground black pepper   For the sour cranberry sauce: 75g/3oz dried cranberries 300ml/10fl oz red wine, such as a Cabernet Sauvignon 25g/1oz white sugar…

You will need to ask a butcher to prepare this joint for you. When doing so, ask him to remove all but the last wing joint (use these for the stock) and then to bone out the last section and push it back inside the joint. This will enable him to leave more skin attached…

Serve this with some simply boiled floury potatoes or creamy mash. Serves 4   1 brace of prepared pheasants 6 rashers rindless streaky bacon 50g/2oz butter 1 large leek, cleaned, halved and cut into 5 cm/2 inch pieces 2 large carrots, peeled, cut in half lengthways and then thinly sliced in the diagonal 2 fat…

These chops are cooked on top of boulangère-style potatoes, thinly sliced potatoes, onions and tomatoes cooked slowly with chicken stock and butter until they are meltingly tender. Serves 4   4 thick, boneless pork chops or steaks, the rind and some of the fat removed 1 tablespoon sunflower oil Salt and freshly ground black pepper…

Buy free-range pork for this dish if you can, with a generous 1-2cm/1/2-3/4 inch thick layer of fat, which will keep it moist and well-basted during cooking. And if you have time, stuff the joint with the rosemary and garlic mixture the day before, which will allow extra time for the wonderful flavours to permeate…

1 x 2.25kg/5lb leg lamb The leaves from 2 x 15cm/6 inch sprigs of rosemary, roughly chopped 3 garlic cloves Finely grated zest 1/2 small lemon 4 tablespoons olive oil Salt and freshly ground black pepper   Preheat the oven to 230C/450F/Gas Mark 8. To calculate the roasting time allow 16 minutes per 450g/1lb for…

Serve 6 1.25-1.5kg diced boned shoulder of lamb, cut if possible into 50g sized pieces 2 tablespoons sunflower oil 50g butter 1 large onion, finely chopped 3 garlic cloves, crushed 1 large carrot, peeled and thinly sliced 1 teaspoon sugar 20g flour 600ml lamb or chicken stock 2 sprigs of fresh thyme 2 bay leaves…