Jul 7, 2021 | Recipes
Meatballs Heat some oil in a pan until medium hot and add the meatballs. Cook for a couple of minutes until brown and nicely caramelised then turn over and repeat. Next add a jar of passata, tin of chopped tomatoes, garlic, dried Italian herbs and some fresh oregano...
Jul 7, 2021 | Recipes
Liver with Chilli This is a bit of a marmite meal, you either love it or you don’t, I love it. Method Chop and soften the onions in a pan with some vegetable oil then put to one side. Slice the liver into 1cm pieces and coat with flour, salt and pepper (in a plastic...
Jul 7, 2021 | Recipes
Haunch Simple to cook and very tasty. Makes a superb roast. Method Preheat the oven to 220C/425F/gas mark 7. Weigh the joint. Drizzle on some oil or perhaps cover in bacon.. Place the joint in a roasting tray and, if it’s under 2kg, roast for 20 minutes, or 30 minutes...
Jul 7, 2021 | Recipes
Venison and Beef Casserole with Maple Syrup Tried this the other evening and it was delicious! You can use all venison instead of half beef. Had it with mashed potato. IngredientsMethod Plain flour1kg venison, cubed1kg beef, cubed60ml olive oil2 onions, chopped250ml...
Jul 7, 2021 | Recipes
Brown the diced venison in some oil in an oven tin then add beef stock. Put in oven for 1 hour at 180C. Then add carrots, parsnips, chopped onion, garlic, tin of tomatoes, mixed herbs, butter beans, salt, pepper or whatever you fancy really. Cook for another hour...
Jul 7, 2021 | Recipes
Venison Wellington IngredientsMethod 1 tbsp olive oil 750g/1lb 10oz venison loin trimmed (if using Muntjac loin then simply use two, tail to toe) 2 onions, thinly sliced 1 tbsp light muscovado sugar 1 tbsp balsamic vinegar 1 tbsp finely chopped fresh thyme leaves...
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