Season 1

Note: The portions of meat used in this recipe are a movable feast and very dependent on the size of your baking tin. I always use a standard 4x8 inch bread loaf tin, non-stick, and about 3 inches deep with tapered outsides to give a nice shape to the Terrine and to...

Venison T-bones Ingredients 1 shallot1 clove garlic1 bunch of coriander/cilantro (handful per person)1 bunch of parsley (handful per person)1 red chili2 tbsp extra virgin olive oil per person (or more if you like)A generous pinch of sea salt (or two – to your taste,...

Ingredients Equal amounts of Ground Pork and Ground Venison (about a handful of each per egg, as eggs vary in size the best rule of thumb is to get about ½ inch of meat evenly coated around the egg)A pinch or two of Sea SaltA pinch or two of White PepperSoft boiled...

Ingredients (serves 2): 1 rack of venison (or lamb works as well)1 tsp of sunflower oil for frying1 tbsp of olive oil for the pea purée9 oz frozen peas4 oz crème fraîcheA sprig of mint (about 5 leaves the size of your thumbnail) Method 1.  Fry the rack in a very hot...

Ingredients​ Venison Saddle, wholeSalt and Pepper to taste4 tbsp Olive Oil Method 1.  Season the venison saddle well with salt and pepper and olive oil2. Slow cook at 200F for 2 hours (save any drippings as they can be combined with your venison trimmings and a...

Ingredients 1 rack of Venison (trimmed to your liking)1/2 lb Unsalted Butter1 tbsp Sea Salt2 cups Red Wine or Red Grape JuicePepper to taste Method 1.  Season venison well with sea salt and your desired amount of pepper2. Melt butter on high heat3. Fry the...

Ingredients ​- 1 Rabbit – skinned and de-boned- 1 Shallot, finely chopped- 2 tbsp Olive Oil- A generous knob of butter- A sprig of Rosemary- Salt and Pepper to your taste- A handful of capers- 1 lemon- A glug of Fino Sherry (my measurement of a ‘glug’ is: slightly...

Ingredients 1 Loaf of good crusty Sourdough BreadA knob of butter for fryingEnough Confit Rabbit to fill your Cubanos (toasted sandwich)A handful off parsleyA sprig of sage (4 or 5 leaves per sandwich)1 lemonA handful of your favorite Grated Hard cheese (per...

Note – this recipe for pickling liquid will be enough to pickle and pack about 1lb of fresh wet (green) walnuts. It’s difficult to be precise as all nuts and your chosen jars vary in size – but the rule of thumb is: you need enough pickling liquid to float the nuts as...

Ingredients 1 Sheet of Puff PastryA knob of ButterA dash of OilA Metal Skillet that is no wider than the width of you Pastry sheetA bunch of Red Onions, cut into quarters (enough to fill your skillet with 1 layer)A pinch of SaltA handful of Brown SugarA half a cup or...

Fast Marinade Ingredients​ Handful of Oregano, choppedHandful of Rosemary, choppedHandful of Parsley, chopped3 cloves of Garlic, chopped4 tbsp Olive Oil1 tbsp Sea Salt2 tsp Mustard1 tsp Anchovy Paste2 Lemons (use the zest from 1 lemon, and the juice from both) Method...

Ingredients ½ lb of ground pork½ lb of ground venison (we like Muntjac for this recipe, but any venison will do)½ cup of finely chopped parsley1 tbsp saltBlack Pepper to tasteLiquorice sticksFor the glaze, combine:½ cup of Honey½ cup of Wholegrain Mustard Method 1. ...

Kebab Skewers Ingredients (serves 2) 1 lb 2 inch Diced Neck meat1 pint Live Yogurt1 tbsp sea salt1 tbsp paprika1 tbsp honey1 tsp garlic powder1 tsp coriander powder1 tsp ground ginger½ tsp chili powder1 tsp black pepperJuice of a limeSeveral kebab skewers in water...

Ingredients 1 lb of Ground Venison (good for 4 burgers)Salt to tasteA handful of finely chopped Shallots1 or 2 finely grated cloves of Garlic2 tbsp of grated ParmesanA handful of finely chopped ParsleyA squidge of hot sauce (Mike's favorite is Cholula)A squidge of...

Ingredients 1/2 lb Roasted Potatoes2 cups of Double / Heavy CreamA knob of ButterA pinch of SaltTruffle (optional, but worth it!) Method 1.  "Rice" some roasted potatoes - remove the inner fluffy part and gently press through a mesh sieve / strainer2. Combined potato...

Ingredients 1 Deer Heart1 Deer Liver1 Deer KidneyFlour (to dust the cuts)Salt and pepper to taste1 tbsp sunflower oilMaple syrup Method 1.  Slice the heart, liver, and kidney into ½ inch strips2. Dust the pieces in seasoned flour (this will help maintain crispiness)3....

Butchery Instructions 1.  Remove the leg from the haunch at the knee2. Cut along the length of the haunch following the femur bone that lies diagonally within3. Cut that bone out then divide all the thigh muscles within the haunch – this is best done by hand, running...

Ingredients 2 lbs Waxy Potatoes, cut into 1/2 inch thick slices1 tbsp Sea Salt2 pints Double / Heavy Cream6 Cloves of Garlic, finely sliced Method 1.  Layer sliced potatoes and garlic into an over proof dish2. Add salt and cream3. Bake dish in an oven (or your...

Step 1 - Making the stock Ingredients 2 pints of Water1 small chopped Red Chili1 Lemon for zest1 tsp Salt1 chopped ShallotA dash of OilA pinch of Saffron(alternatively, you could just add a vegetable stock cube to 2 pints of water, but be careful not to add too much...

Ingredients 1 chopped Shallot3 tbsp of good Olive Oil2 chopped Garlic Cloves1 chopped hot Red Chili1 LemonA handful of chopped Parsley3 - 4oz Linguini or Spaghetti per personA handful of blanched, chopped Nettles (or you can substitute fresh chopped spinach)2 handfuls...

Ingredients (serves 2) A generous handful of the cooked Crayfish claw and tail meat1 tbsp chopped Cilantro1 tbsp chopped Chives2 tbsp MayonnaiseJuice from half a lemon (to taste – too much lemon will destroy the flavours!)1 tsp Smoked PaprikaA handful of thinly sliced...

Ingredients Rabbit, skinned & jointed into sectionsPreserving jar(s) that will accommodate the jointed rabbit meat, leaving space for the duck fat to form an air tight seal aboveGoose or duck fat – enough to fill the jar covering the meat1 tbsp Sea Salt per...

Step 1 - Braising Ingredients 1 Whole Deer shoulder (recipe also works for whitetail, fallow, or mule deer, just scale the recipe up1 Bottle red wine1 to 2 pints water5 Garlic clovesA bunch of parsley stalks1 tbsp Sea Salt1 Onion Whole2 Sticks of Celery Whole Method...

Ingredients 1 Whole Neck of Venison (we use Fallow, but Whitetail would work too)A large pan with enough Red Wine and Water (50/50) to cover the jointA handful of chopped Celery3 chopped Carrots1 chopped Onion2 Cloves of Garlic1 tbsp SaltBlack Peppercorns, to your...