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Seriously Good Venison

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Kashmiri Venison Burger, Tomato Chutney & Yoghurt Dressing
Onion Bhaji Rings
Fennel, Coriander, Chilli & Lime Salad

For the spice mix

3 dried Kashmiri Chillies
1/2 tbspn Coriander Seeds
1/2 tbspn Cumin Seeds
2 Cardamom Pods
1/2 star Anise

Toast all of the above in a dry frying pan until the seeds start to pop, transfer to a pestle and mortar and crush to a fine powder

For the burgers

250g Venison Steak Mince
2 Small Spring Onions (finely sliced)
1 1/2 tbspns Spice Mix (above)
Salt & Pepper
2 tspns whisked egg (from the egg used for the naan dough mix)

Mix all of the ingredients in a bowl, form into 2 patties and set asdie in the fridge to chill

For the tomato chutney

Tbspn Groundnut Oil
1 Medium Red Onion
2 Cloves Garlic (crushed)
1/2 inch Ginger (chopped finely)
Remaining Spice Mix (above)
1/4 tspn Hot Chilli Powder
Tin Tomatoes (strained)
1 tspn Apple Cider Vinegar
1 tspn Tamarind Paste
Salt & Pepper

Fry the onion on a medium heat in the oil for 5 mins until soft, add the garlic and the ginger and fry for another 2-3 minutes. Add the spice mix and stir, add the tomatoes, cider vinegar and tamarind. Bring to the boil and simmer for 10-15 minutes. Set aside to cool while you cook the burgers and onion rings.

Yoghurt Dressing

150ml Natural Yoghurt
2 tspns Mango Chutney
Handful Chopped Coriander Leaves
Salt & Pepper

Mix all of the ingredients together and set aside.

Onion Bhaji Rings

2 Medium Red Onions (sliced and popped out into rings)
100g Chickpea Flour
1 tspn coriander powder
1 tspn cumin powder
1 tspn mild chilli powder
Salt & Pepper
Vegetable Oil For Frying

Put the onion, flour and spices into a bowl. Slowly add cold water until the mixture coats the onion rings. It should be quite thick so it clings to the onion.
Heat about 5cm of oil in a wok or deep pan (I use my deep fat fryer)
When the burgers are nearly ready fry the onion rings for 3-5 mins until golden brown.
Drain on kitchen paper.

Fennel Salad

1 Bulb fennel Finely Sliced
1 Mild Red Chilli Finely Sliced
1 Handful Coriander Leaves
1/2 tbsn Groundnut Oil
Juice 1/2 Lime
Salt & Pepper

Mix all of the ingredients in a bowl.

Fry the burgers in a little oil, or you can grill them.
Serve in a toasted bun (I make a naan bread dough and form into buns, Madhur Jaffrey's recipe is fab http://www.food.com/recipe/madhur-jaffreys-naan-bread-446809)
Pile the chutney on top with a drizzle of the youghurt dressing.
Serve with the onion rings, fennel salad and some more of the chutney and yoghurt on the side.



Andalucian Inspired Venison Stew

This stew is inspired by the fresh flavours of the Spanish region of Andalucia. Fresh tomatoes and peppers with smoky paprika and a kick of chilli sitting alongside the bitterness of charred lemon and toasted, crunchy almonds make this venison dish something really special.

Ingredients

Sauce
1/2 kilo fresh ripe tomatoes
2 large red onions cut into quarters
4 garlic cloves whole but squashed
1 tablespoon fennel seeds
2 tablespoons olive oil
salt and pepper

Other Ingredients

3 large mixed peppers
1 tablespoon olive oil
2 large red onions sliced thickly
2 garlic cloves crushed
1 dessertspoon smoked paprika
1 - 2 teaspoons chilli powder (or to taste)
750g diced venison shin
1 large glass red wine
300ml venison stock (or chicken)
1 unwaxed lemon
250g sliced chorizo
150g green olives
1 tablespoon honey
100g toasted almonds
salt and pepper

What you need

1 large heavy based frying pan
1 medium sized casserole dish with lid
A food processor / blender
Preheat your oven to 200ºc fan 220ºc conventional initially then reduce the temperature to 130ºc fan 140ºc conventional

What you need to do

Take all of the ingredients for the sauce and put them into an oven dish, the peppers can go in here as well. Coat everything with the oil, fennel and seasoning and roast in a hot oven for half an hour, turning once during cooking.
Remove from the oven and set the peppers to one side to cool.
Transfer everything else into a food processor and blitz. Set the sauce aside.
Heat the tablespoon of oil on a medium heat in the frying pan and add the onions, soften slightly then add the garlic and cook for 4-6 minutes. Add the paprika and chilli powder and stir, cooking for a further 2-3 minutes. Remove everything from the pan and turn up the heat slightly adding a little more oil. Brown the venison in 3 batches reserving each alongside the onions as you go. De-glaze the pan with the red wine and transfer everything you have just done, except the peppers, to the casserole dish. Take the hot stock and add to the casserole.
Meanwhile wipe out the frying pan with a little kitchen paper and put it on to  a high heat. Put the quarters of lemon flesh side down into the pan and char on both sides (not the skin). Add these to the casserole. Using the same pan and a little more oil fry the sliced chorizo until it is beginning to crisp and add to the casserole along with the green olives. Cover and transfer to the oven for 3-4 hours making sure the venison remains covered by the sauce, stirring occasionally. If you feel it looks like the top is drying out just add a little more stock or water.
Remove the casserole from the oven and stir through the sliced roasted peppers, drizzle in the honey, stir and return to the oven for 10 minutes.
You can serve this with whatever you like. In the winter I like spiced sauteed potatoes and in the summer just some thickly sliced, crusty bread and a citrusy fennel salad. Delicioso!!

Jenny Law February 2015



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
Galettes

175g Buckwheat Flour
5g Sea Salt
375ml Cold Water
1 Small Egg
Melted Butter

Venison Mince Filling

400g Venison Steak Mince
2 Tablespoons Olive Oil
3 Eschallion Shallots (finely diced)
2 Cloves Garlic (finely chopped)
1 Small Glass Red Wine
4 Sprigs Thyme
Zest Of Half A Lemon
Salt & Pepper


To Assemble

200g Grated Gruyère
50g Grated Parmesan
4 Tablespoons Crème Fraiche




Heritage Tomato Sauce

200g Small Heritage Tomatoes
3 Cloves Garlic (peeled and left whole)
1 Sprig Of Thyme
1 Tablespoon Olive Oil
Salt & Pepper

How to make them
Galettes
Mix together the flour and the salt
Add the water in 3 to 4 stages, mixing well with a whisk
Add the egg and whisk until you have a smooth batter
The batter should have the consistency of single cream
Leave to rest in the fridge for 1 to 2 hours
Heritage Tomato Sauce
Put all of the ingredients into a small oven proof dish
Mix well and roast in the oven at 200ºc for half an hour
Remove from the oven and blitz in the food processor
Set aside while you make the rest of the filling
Turn the oven down to 100ºc
Venison Mince Filling
In a medium sized frying pan gently sweat the shallot for 5 mins
Add the garlic and sautée for a further 2 minutes
Turn up the heat and add the venison mince in batches to brown
Add the red wine and bubble until reduced and the alcohol has burned off
Add the thyme leaves and the lemon zest
Add ¾ of the tomato sauce (save the rest for dressing the plate)
Simmer until the mince is just coated by the sauce
You don't want the mixture to be too wet
Set aside while you make the galettes
To Make The Galettes
Heat a non-stick pan to a high heat and wipe with a little melted butter
Pour a ladle full of the galette mixture onto the centre and swirl into a circle
Cook for 1 minute on the first side and flip
Cook for another minute on this side whilst brushing the top with melted butter
Flip again and turn the heat down by half
Sprinkle a ¼ of the grated Gruyère into the middle leaving a good 3-4cm from the edge so you can fold over the edges at the end
Take a ¼ of the mince and pile this on top of the cheese
Sprinkle a ¼ of the Parmesan on top
Dot a ¼ of the Crème Fraiche over the filling
Leave the galette to cook gently for 4-5 minutes checking it doesn't burn
Once the edges are becoming crisp fold them over to create a triangle
Pop into the oven to keep warm while you make the rest
Serve the Galettes with Rocket dressed in olive oil & lemon juice and the remaining tomato sauce
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
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