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Seriously Good Venison

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Serves 4


1 Tablespoon Olive Oil
350g Venison Steak Mince
350g Mushrooms
3 Medium Onions
6 Cloves Garlic
1 Large Carrot
25g Butter
6 Fresh Ripe Tomatoes or 1 tin
1 Dessertspoon Dried Mixed Herbs
or
1 Tablespoon Chopped Fresh Herbs (Thyme/Rosemary/Sage)
1 Large Glass Red Wine
Hot Venison (or beef) Stock – to cover
Dash Worcester Sauce
Salt & Pepper

For The Bechamel

600ml Milk
½ Onion
1 Bay Leaf
8 Black Peppercorns
50g Butter
50g Flour
Couple Of Grates Of Nutmeg

1 pack of lasgana sheets
100g grated Parmesan or Peccorino

Method

Preheat oven to 180 degrees

Dice the onion and garlic very finely – in a food processor if you have one
Heat the oil in a large heavy based pan with a lid on a medium heat
Fry the onion and garlic for 4-6 minutes
Dice the carrot in the same way and add to the pan
Fry for another 4-6 minutes
Dice the mushrooms in the same way as the onion and carrot and add to the pan
Add the butter and fry for another couple of minutes
Pour in the wine and bring to the boil for a few miuntes until the alcohol had evaporated
Blitz the tomatoes in a food processor and add to the pan
Add the stock to cover the mixture, herbs, worcester sauce and seasoning and bring to the boil
Reduce the heat, cover and simmer on a low heat for half an hour
Meanwhile make the bechamel sauce
Pour the milk into a heavy based sauce pan
Add the onion, bay leaf and peppercorns and bring to the boil
Remove from the heat and set aside to cool slightly
Heat the butter in a saucepan until melted on a low heat
Add the flour by the tablespoon and stir thoroughly with a wooden spoon
Once all the flour is combined remove from the heat
Strain the milk and add a little to the flour and butter mixture stirring well
Return to the heat and add the rest of the milk a little at a time strirring constantly until thickened
Remove from the heat and add the nutmeg
Layer meat followed by the lasagna sheets and cover with the bechamel
Repeat until all ingredients have been used finishing with a layer of lasagna sheets and bechamel and top with the grated Parmesan
Cook in the oven for 35 – 40 minutes or until the top is crisp and the lasagna is heated all the way through
Serve with a green salad and garlic bread






Ingredients

350g diced venison shoulder
1 onion
1 dessertspoon garlic-ginger paste
1 heaped teaspoon garam masala
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon turmeric
1 tin tomatoes
1/2 pint of water
salt and pepper
200g chapati flour and tepid water to mix

Method

Heat the cooking oil in a casserole dish with a lid on medium heat.
Fry the sliced onions until they turn a pale golden colour.
Add the ginger-garlic paste and fry for 1 minute.
Add the meat and brown, then add the powdered spices
Add the tomatoes and ½ a pint of water and stir
Cook covered on a low heat on the hob or in a medium oven for 1 ½ to 2 hours stirring occasionaly
When the curry is ready mix the chapati flour with tepid water until it forms a ball
Lightly dust a work surface with flour and knead for 5 mins
Roll into thin circles, about 3-4 mm, heat a heavy based frying pan dry fry for about 1 min on each side, the chapatis should puff up
Keep warm between sheets of foil in a low oven while you serve the curry
Add the lime juice to the curry and stir.
Garnish with chopped coriander leaves and serve with the chapatis
SERVES 2

INGREDIENTS

350G Venison Casserole (Chopped Shoulder)
1 onion
2 cloves garlic
1 lg carrot
1 red pepper
1 heaped tablespoon ras el hanout spice mix (you can get this in most supermarkets these days)
About 1 ltr water
6-8 dried apricots
80g cous cous per person
Salt & Pepper
A little oil

METHOD

Heat the oil in a pan and soften the onion
Add the chopped carrot and fry briefly
Add the meat and brown
Add the pepper and garlic then the spices
Fry for a minute or two
Add enough water to cover
Bring to a simmering point
Season
Cover and cook in a medium oven for 2 ½ hours
Add the apricots and cook for another hour or until the meat is tender
Place the Cous Cous in a bowl and cover with an equal quantity of boiling water
Cover the bowl and leave until all the water is absorbed ( about 5 minutes )
Season and serve with the Tagine




Ingredients

350g Venison Mince
1 Onion
1 tbspn oil
1/2 tbspn garlic paste
1/2 tbspn ginger paste
1/2 tbspn cumin powder
1/2 tbspn garam masala
1 tin tomatoes
Juice of 1/2 a lime
Salt to taste
Coriander leaves to garnish
200g chapati flour


Method

Heat the cooking oil in a wok or deep pan, on medium heat.
Fry the onions until they turn a pale golden colour.
Add the ginger and garlic pastes and fry for 1 minute.
Add the minced meat and the powdered spices
Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes.
Add the tomatoes, stir and cook until they are soft.
Put a heavy based frying pan on a high heat
Meanwhile mix the chapati flour with tepid water until it forms a ball
Lightly dust a work surface with flour and knead for 5 mins
Roll into thin circles, about 3-4 mm and dry fry for about 1 min on each side, the chapatis should puff up
Keep warm between sheets of foil in a low oven while you serve the keema
Turn the heat off under the keema, add the lime juice and stir.
Garnish with chopped coriander leaves and the chapatis
Venison Kofta – Serves 2

Ingredients

1 Venison Steak Mince - 350g
1 Seriously Good Curry Paste (see below)
1 Portion of Spice Blend (see below)
1 Onion
3 Tomatoes
1 Flour and Baking Powder Mix (125g self raising flour and 1 tsp baking powder)
1 Natural Yoghurt - 125g


Curry Paste (6 portions) You may as well make this much as it freezes really well

Spring Onions – 1 bunch
Fresh Coriander – 1 bunch, stalks and all
Garlic – 18 cloves
Ginger- 2 dessertspoons minced
Chillies – 3 to 6 medium dependant on taste
Lime Juice – 1 whole
Vegetable Oil – 2 tablespoons

All blended together

Spice Blend

Garam Masala – 1 dessertspoon
Chilli Powder – 1 teaspoon

Method

Venison Kofta with Flatbreads


Place the mince in a bowl and add the spice mix
Use your hands to mix the spices through the mince
Divide into 12
Form into rugby ball shapes by squeezing them with one hand
Leave finger dents for an authentic shape
Brown over a medium heat in a litlle oil then set aside
Thinly slice the onion and fry over a medium heat with a tablespoon of oil for 10 minutes until golden
Add the curry paste and fry for another 4-6 minutes
Chop the tomatoes and add to the pan
Reduce the heat and simmer for 10-15 minutes (add a little water if necessary)
Meanwhile place the flour mix and yoghurt in a food processor and pulse until it forms a ball (you can do this in a bowl)
Transfer to a floured work surface and knead for about 5 minutes, adding more flour as you need it
Roll out into circles and put aside between sheets of greaseproof paper
Add the browned Koftas to the sauce, cover and simmer for ten minutes
Dry fry the flatbreads over a high heat, they only take about a minute each side




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