Venison T-Bone with Roasted Veggies and Bone Marrow



1 shallot

1 clove garlic

1 bunch of coriander/cilantro (handful per person)

1 bunch of parsley (handful per person)

1 red chili

2 tbsp extra virgin olive oil per person (or more if you like)

A generous pinch of sea salt (or two – to your taste, remember, this is both a sauce AND a marinade, so it needs to be more ‘Saucy’ than ‘Salty’ – just taste as you add the salt)

A good grind of Black pepper

1 sprig of rosemary for the pre-marinade.


1.  Marinade your T-bone chops in olive oil with a little salt and pepper and a sprig of rosemary– set them aside for 20 mins at room temp

2. For the sauce/marinade: chop the shallot, garlic, coriander, and parsley (stalks and all)

3. Then bash them up along with the other ingredients in a pestle and mortar, adding more oil to get a mixture that will just pour

4. Pour the marinade over the T-bones and leave them for at least 30 minutes

5. Grill or fry the T-bones – get a good crust on each side and then rest them in a warm oven for 15 minutes





INGREDIENTS (serves 4):

1 Celeriac, peeled and diced

1 Butternut Squash, peeled and diced

1 Hispi (green) Cabbage

1 Lemon

A pinch of salt and a grind of pepper

2 tbsp olive oil

1 Beef Marrow Bone

METHOD (makes 6 cups):

1.  Dice and slice the celeriac, butternut squash and hispi cabbage

2. Package them in a layer of baking parchment over aluminum foil

3. Drizzle oil and lemon juice over the veggies. Season with salt and pepper and seal the bag

4. Cook the vegetables in a hot oven (350F - 400F) for 40 minutes

5. Roast bone marrow along with the vegetables for 20 minutes

To serve, make a bed with the vegetables, arrange the T-bones on top, and pour over green sauce. Scoop out the hot marrow – serve it directly on the T-bones or try Mike's Flambadou technique and melt it over the meat!

© 2018 Farming the Wild, Ltd. All Rights Reserved.                              

Registered address: Robinson Wild Foods Ltd. 7a Harrow Road, Hereford, England

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