The beauty of this quick little recipe is that it works with every single one of the Woodmill Game sausages. Made with only a few ingredients and a cooking time of less than 25 minutes, this Autumnal Wild cassoulet will be sure to warm up the dinner table.
Serves 3
Ingredients
1x pack Woodmill Game sausages
1x diced red onion
400g chopped tomatoes
400g tinned butterbeans
100g porcini mushrooms
10g chopped fresh parsley
Method
1. Put the uncooked sausages into a casserole dish.
2. In a separate pan, fry the onions until soft and then pour in the tomatoes and beans and bring to a simmer.
3. Pour the mixture over the sausages, cover with a lid and bake in the oven at 200C for 20 minutes.
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4. Take off lid and bake for a further 10 mins.
5. Garnish with parsley and serve with some crunchy greens.
]]>Perfect for a nice meal a deux, and always impresses at dinner parties. A treat of a cut, as tender as it sounds and enhanced with our delicious jus. It requires virtually no cooking so super-convenient too.
Serves 4
Method
1. Prepare the jus by placing all the ingredients in a small saucepan. Bring to the boil, stir and then simmer for about 20 mins until reduced by 75% - it should be shiny and thick.
2. Once the jus is ready to serve, pan fry the tenderloin for 1-2 minutes on both sides to seal.
3. Put it in a hot oven for 2 minutes
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Woodmill Tip
Then leave to stand for 5 minutes to allow the meat to settle and tenderise.
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4. Present 1cm slices on the plate with the jus drizzled over, and garnish with a touch of parsley or other decorative herb.
Serve with
1. Roast potato chunks
Chop sweet potatoes and white potatoes in 2cm cubes and roast with olive oil, salt, rosemary and peeled garlic cloves.
2. A simple green salad goes beautifully.
Fancy something light? Introduce Game to your weekly diet with a Woodmill take on a classic. Our Peppercorn Game Breast recipe is a mouth-watering alternative to chicken and a tasty way to warm up your winter evenings. Don't believe us? Get your game breasts here and we'll let you be the judge.
SERVES 4
Ingredients
50g unsalted butter
Method
1. Rub the breasts with salt and let them sit for a few minutes while a sauté pan heats with 25g butter. When the butter is hot lay the breasts in the pan and sear until golden on the outside. When they are done, put the breasts on a board to rest.
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- Woodmill Tip -
When you sear the breasts, make sure they are still slightly pink on the inside.
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2. While the meat is resting, it's time to make the sauce. Make sure there is not too much fat in the pan (when cooking with duck breasts you may need to remove some). Add the shallots and cook for about 2 minutes, or until they start to take on a golden brown colour.
3. Turn the heat down a notch and add the stock and the peppercorns and bring to the boil. Simmer until the sauce has reduced by half.
4. Add the brandy, turn up the heat to med-high and allow to bubble so the sauce thickens. It's ready when dragging a wooden spoon through the pan leaves a trail. This might take 3-4 minutes.
5. Turn off the heat and stir in the cream and then add the remaining 25g butter. Stir well to prevent it from separating.
6. Serve the Peppercorn Game Breast on a hot plate alongside seasonal Scottish veggies and cranberry sauce.
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- Woodmill Tip -
We recommend: Buttery steamed spinach with roast porcini mushrooms and game chips (thin slices of potato coated in oil and baked in the oven until crisp).
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Method
1. Preheat oven to 180C. Put a good knob of butter into a pan to melt and add the garlic and seasoning, followed by the mushrooms and the herbs.
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- Woodmill Tip -
Before adding the herbs to the food, crush the leaves between your fingers. This helps release volatile oils and increases the herb's fragrance and flavour.
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2. Once the mushrooms start to soften add the baby spinach. This will cook very quickly so stir just until the leaves have shrunk and incorporated with the mushrooms.
3. Slice open the breasts lengthways, and spoon in the buttery mushroom mixture. Then, wrap the whole breast in the pancetta, making sure to cover the opening to keep the stuffing in. Use a cocktail stick to secure.
4. Place the breasts in a non-stick roasting tray and slide into the oven. Cook for 10 minutes, remove and let stand. If you want to add roasted garlic to the sweet potatoes, roast these in the same tin.
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IMPORTANT
Pheasant is a lean meat and will become dry from over-cooking. Aim for meat that is slightly pink inside (like pink lamb) and with the juices from the stuffing it will be lovely and tender.
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5. Peel and cut the sweet potatoes into chunks and put them in a pot of water to boil until soft. Drain and return to the pan, add 2 Tbs of crème fraiche, seasoning, a teaspoon of dried thyme and the roasted garlic, and get mashing.
For the Veg
6. Peel, and cut the sweet potatoes into manageable chunks and put them in a pot of water to boil until really soft. Drain, and put into a large dish, and get mashing.
7. Serve and enjoy!
A perfect alternative to a classic lamb shank, this beautifully simple recipe is one that will fall off the bone.
Method
1) Brown the shanks in a frying pan, remove and place them in a casserole dish.
2) Gently fry the lardons in the same pan, add the vegetables and fry until soft (add a little oil if necessary).
3) Mix in the flour and cook briefly, then pour in the stock, wine or beer. Stir well and add the mixture to the casserole.
4) Bring the casserole to simmer then put it into a low oven/100C for 3-4 hours.
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5) You can give it an occasional stir or just head out and return later for a delicious hearty meal.
📷 Quora
Enjoy one of the easiest, tastiest meals of the out there.
Serves 8
Method
1. Chop and lightly fry two onions and two carrots.
2. Add in 2kg of Woodmill Game Venison Mince and cook through.
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3. Add a spoonful of flour and some stock to make a gravy and transfer everything to a pie dish.
4. Top with mashed tatties and bake to a golden brown for about 30 minutes.
It's ding dong delicious!
]]>📷 The Good Guide
Frostier mornings, darker nights - it would only be right to make a warming venison casserole, right?!
Serves 8
Method
1) Flour and brown 2.5kg of Woodmill Game Diced Venison in a frying pan, and then put it into a large casserole dish.
2) Chop 2 onions, 2 cloves of garlic, 500g mushrooms and 5 rashers of bacon. Soften them in the same frying pan and then add to the casserole dish.
3) Swoosh a glass of red wine around the frying pan and stir in the meat and veg juices. Add to the casserole and bring up the liquid to ½ a bottle of wine and add a stock cube. Season with rosemary and salt & pepper and bring slowly to the boil. Cook in a low/medium oven for 2 hours.
4) Check the flavour and season accordingly; thicken with cornflour if the gravy is a bit thin.
5) Serve with mashed neeps and tatties and steamed green beans and enjoy with a full bodied red wine.
Freezes beautifully!
]]> Red Wine marinated Red Deer Tenderloin Steak. A bit of a mouthful, our new Autumn-inspired recipe is just waiting to be tasted. Served with seasonal local roots and greens, our juicy Red Deer Tenderloin Steaks are ready to go. Order online by Wednesday and try out our new recipe this weekend!
Serves 4
Ingredients
800g Venison Tenderloin
For the Marinade
2 cups Red Wine
1.5 cups Olive Oil
2tbsp Lemon Juice
Salt and pepper to taste
8 medium Garlic Cloves, minced
1 Large Onion, diced
5 sprigs Fresh Rosemary
1. Combine all the marinade ingredients in a large dish, add the meat, and cover. (Make sure the dish is deep enough to allow the meat to be covered by the marinade). Leave in the fridge to marinate for 3-4 hours.
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Woodmill Tip
Or leave the loin to marinade overnight - the longer, the more flavour the meat will absorb.
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2. Once the loin is ready to cook, heat a skillet with some oil until the pan is hot. Sear the loin (no more than 3 minutes each side), until caramelised, and put them aside to rest.
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Woodmill Tip
Use the water from the Jerusalem Artichokes to bring an earthy flavour to the beans.
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4. Heat a frying pan with olive oil, salt and pepper, and add the artichokes, once hot. Add garlic and Green Beans after 3 minutes, and finally the butter. Season with salt and pepper to taste.
5. Slice the loin to preference, serve and enjoy.
As September brings summer to a close, what better way to end the BBQ season than with a proper Scottish Venison kebab with a honey and Whisky glaze? This recipe is perfect to take advantage of the time year; served with local seasonal veggies that compliment the rich game flavour.
Serves 4
Ingredients
For the Kebabs
For the Whisky and Honey Glaze
Method
1. Before prepping the ingredients for the kebabs, soak the skewers in water to avoid them burning on the grill.
2. Heat a skillet with the oil and the butter at a low heat. Add the bell peppers and cook until softened. Then add the mushrooms and onions and heat for a few minutes before grilling.
3. While the peppers are cooking, start to prepare the glaze. In a bow placed over a pan with simmering water, melt together the butter, honey and crushed garlic. Once melted, add the whisky and gently stir until well combined.
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Woodmill Tip
We recommend: Glenlivet 15 year old, for its oak finish that compliments the game flavours.
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4. Assemble the Kebab sticks, ensuring each stick has mushrooms, red onion, pepper and venison and brush with the whiskey glaze before placing on the BBQ.
5. Cook for no more than 8 minutes, turning every so often to ensure all sides are cooked, until the meat is caramelised on the outside.
6. Enjoy with a garlic mayonnaise and local vegetables.
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Woodmill Tip
We recommend: chicory, Jerusalem artichokes and green beans fried with some salt, butter and garlic until soft.
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For the Salad
For the Vinaigrette
Method
1. Season the venison with salt and pepper and sear (on a skillet with olive oil or on the BBQ) for no more than 4 minutes either side, until caramelised on the outside and juicy on the inside. Take it off the heat and set aside to rest.
2. Mix together the ingredients for the vinaigrette until the oils and vinegar combine. Place the rest of the salad ingredients in a large bowl and sprinkle with the vinaigrette to taste.
3. Thinly slice the tenderloin across the grain and add to the salad. Toss all the ingredients in the bowl to coat the venison in dressing.
4. Serve as-is or with some toasted sourdough bread.
While we’re heading into May it’s still not quite warm enough for summer treats, so keep hearty and wholesome with our own special version of bangers and mash. We are getting rave reviews for our Wild Game Sausages which come in all sorts of flavour, and this mash goes especially well with our best seller, Pheasant and Ginger.
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2) Once soft enough to mash, drain the potatoes, add in the onion/ginger/garlic mix. Throw in a handful of roughly chopped parsley, add butter and cream and mash all together. Don’t worry if it looks lumpy - this is the idea!
3) Top with a mountain of our absolutely delectable Pheasant and Ginger sausages (fried or grilled).
5. Once both the sauce and venison have cooled, combine to form small cylindrical croquettes.
6. Using your hands roll the croquettes in breadcrumbs and fry in a pan of hot veg oil (around 180C)
7. Serve the croquettes hot with petit pois and celeriac mash.
📷 Paleo Newbie
Here's how to wow and woo the one and only next Sunday with an inspirational Valentine's Feast. A super simple but flavour-packed recipe, give this delectable fajita combo a go for a romantic night in.
The meat
1x pack Valentine's Venison Strips (or a whole tenderloin and slice yourself)
Method: Flash fry for 30 seconds each side
The veggies
2x sweet peppers sliced
1x white onion
1tsp cumin
1tsp smoked paprika
1tsp ground coriander
Method: Toss them all in a frying pan and cook until soft
The Guac
1x avocado
1x tbsp lime juice
1x fresh chilli sliced
Method: Blend together with a fork
The other bits
(keep the admin low - buy these ones in!)
Soured cream
Tomato salsa
A sprinkling of mild cheddar (anything stronger will overpower the venison)
1/2 iceberg lettuce (for a bit of crunch)
3 or 4 tortilla wraps
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- Woodmill Tip -
Make sure to warm your wraps for 3 minutes in the oven before serving
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1. Always start with meat at room temperature so take it out of the fridge 3 - 4 hours before cooking.
2. Remember to seal the roast in a frying pan to lock in the flavour before putting it in the oven.
3. Always allow meat to sit when it comes out of the oven for around 15-20 mins under some foil. This gives the meat time to go 'ahhhhh' while it relaxes its fibres and reabsorbs its juices.
Now - time for the gravy.
Method
1. Take the meat out of the pan and set aside.
2. Put the pan on the heat, add the butter and stir in a tablespoon of flour to cook in the tasty juices.
3. Gradually stir in a pint of well flavoured beef stock and allow to thicken.
4. Stir in the cranberry and as an alternative to the usual red wine, a good slug of port brings a fabulous richness to the gravy.
Method
1. Dust the diced venison in flour and brown in a frying pan using a little veg oil.
2. When evenly sealed all over, transfer to a casserole dish.
3. In the same pan fry the sweet pepper & onion until soft then add curry paste, chopped tomatoes, tomato puree and coconut cream.
3. Cook until well mixed then add coconut milk.
4. Once the mixture is simmering add to venison in casserole.
5. Slow cook for 3 hours
6. Just before serving chop 20g fresh green coriander into the casserole
7. Serve with a teaspoon of crème fraîche on top.
Serves 4
Ingredients2x packs partridge breast
50g gram flour
200g diced onion
100g finely diced carrot
50g diced mushrooms (any type will do)
1 garlic clove crushed
250g mascarpone
150g asparagus tips
Method
With the barbecue season in full swing, it's time to introduce you to a super smokey easy-to-make venison burger recipe. Peppered with paprika and other flavours, it cannot fail to impress and up your BBQ Game. Take a look at our deliciously succulent new recipe and have your game delivered on Friday ready for the weekend.
Makes 5 patties
Ingredients
500g Woodmill veni mince
300g fatty smoked streaky bacon diced
150g gram flour
1 diced onion
1 garlic clove sliced
Pinch of salt
1 tbs tomato puree
1 tbs brown sugar
1 tsp smoked paprika
1 tsp Worcester sauce
Method
1. Place all ingredients in a food processor and blitz until mixed.
2. Turn out into a bowl, take large handfuls of the mix and form into a patties.
3. Grill, fry, bake or barbie.
4. Chose a nice soft fluffy bap and load it up with tomatoes, sweet gherkin, crisp lettuce & mayo on top of the patty.
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- Woodmill Tip -
A brioche bun will add a sweetness to the burger, but a soft, fluffy morning roll is just as good.
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Ale or Rosé anyone?!
SERVES 4
Ingredients
500g Woodmill Game Wild Venison Mince
100g feta cheese
100g creme fraiche
70g sun-dried tomatoes
10g fresh mint
100g gram flour
1 garlic clove crushed or finely chopped
5g salt
Method
1. Pulse all the ingredients in a blender
2. Hand press into balls or patties but remember to compress them hard to stop crumbling when cooking
3. Fry/bake/BBQ until cooked through (approx 15 mins)
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- Woodmill Tip -
We always try to avoid as many allergens as possible and so we've missed out egg - add this in to help bind if you wish
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Quinoa salad
1. Boil grains in water with a vegetable stock pot & a little salt then allow to stand and cool.
2. At the same time grill or fry some red, yellow or orange peppers with red onions in olive oil. Possibly a little fresh ginger as well.
3. Once the grains have cooled, layer the peppers and onions over the top.
4. Drizzle a little soy sauce over to finish.
More salads?
Have a look at our scrumptious 4 summer salad recipes in May's Recipe of the Month
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We've created 4 delicious salad recipes that have been specially crafted to compliment all the goodies in your BBQ Bundle. So get the barbie out, order your BBQ Bundle and serve it up with these divine side salads!
Green Bean Salad
Ingredients
500g green beans
Olive oil (best you can find in the cupboard)
2 garlic cloves (crushed)
Fresh rosemary (flower heads on if possible for added extra appearance)
Elderflower wine vinegar
Fresh ground black pepper
Method
1. Boil or steam beans until al dente.
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- Woodmill Tip -
The secret here is not to overcook the beans
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2. Quickly drain and place under a cold tap briefly to bring the temperature down.
3. Whilst still warm put back into saucepan, adding olive oil & garlic, shuggle about then turn out into a serving dish.
4. Drizzle vinegar then sprinkle with fresh rosemary, pulling the leaves from some stems to release scent & flavour.
5. Allow to stand for 15 minutes as flavours infuse.
Zucchini Carpaccio
Tangy Potato Salad
Ingredients
500g waxy potatoes skin on
5 radishes sliced
Small red onion finely chopped
125g plain yoghurt any style
Mayonnaise
Sweet fruit/balsamic vinegar
15g paprika
3-4g chilli flakes
Salt
Ground black pepper
Fresh chives
Method
1. Boil potatoes and quickly run under cold tap until easy to handle and chop into bite size chunks.
2. Whilst still warm bung in everything except chives and mix.
3. Stand for 30 minutes and mix again adding more to create a gloopy mixture
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Woodmill Tip
If you think this requires more, think of using smoked paprika & fresh garlic OR 100g chorizo finely diced
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4. Finally sprinkle fresh chives on top along with pepper & salt.
Pasta Salad
Ingredients
300g pasta shells
2 cloves garlic crushed
500g cherry tomatoes halved (red, yellow or orange)
150g sundried tomatoes (pieces cut in half)
70g black olives, pitted
200g diced feta cheese
Fresh basil leaves torn apart to release max aroma
50ml raspberry vinegar
Fresh ground pepper
Salt if required
6 years ago, Steven Wade made enough Venison Moussaka to feed 80 hungry guests at his daughter, Sophie's, 21st Party. Ever since, Sophie's friends have been pleading her for Steven's crowdpleaser... so here it is.
1) Cook the mince until it changes colour then add chopped onion & garlic and continue until onions are soft.
2) Add the flour and cook for 2 minutes then add chopped tomatoes, tomato puree, cinnamon, red wine & thyme and simmer for 5 minutes, stirring regularly.
3) Place in an oven pan/casserole in oven @ 100C for two hours – check half way through to check it's not too dry (add water) or too liquidy (take top off if so)
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Woodmill Tip
If you fancy making the meat filling a little more 'convenient', our brand new Rich Veni Mince Game Pot works as a perfect filling for the Moussaka.
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4) Cut the aubergines in long strips or circles 5mm-8mm thick, drizzle with olive oil, sprinkle with salt and fry or bake until golden. You will have to turn them half way through the cooking repeating the drizzle & salt.
Slice the potatoes in rounds 5mm thick and par boil.
5) Cook the flour in butter until it starts to turn colour and slowly introduce the milk stirring all the time. Half way through add the milk add nutmeg & mustard powder. Finally add the cheese until dissolved. Allow to cool for 20 minutes then add eggs blending in well.
6) Layering:
Layer meat 15mm deep in base of oven pan
Layer of potato
Layer of meat 10mm – 15mm
Layer of aubergine
Layer of meat 10mm – 15mm
Layer of Bechemelle 20mm or more if room
7) Cook in oven @ 130C for 50 minutes do not cover.
Perfect for supper (or a party!)
Method
1) Preheat the oven to 95oC. Finely dice 3 celery sticks, 1 large carrot and 1 large red onion.
2) Heat 2 tablespoons of vegetable oil in a casserole dish and cook the diced ingredients over a gentle heat with the venison mince until the vegetables are soft and the mince is brown.
3) Melt a beef stock pot in the dish and stir to coat all of the ingredients. Add a heaped tablespoon of flour and a teaspoon of paprika. Cook together for 5 minutes. Glug in half a bottle of red wine and cook off for 1 minute. Add a lid to the dish and place in the oven for 2 hours.
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- Woodmill Tip -
Rice and Gram flour work as perfect alternatives to wheat flour and make the recipe gluten free.
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4) Check the dish after one hour, if there is too much liquid remove the lid. If the mince is looking too tick add some water or more wine.
5) Serve with mashed neeps and tatties and steamed green beans or use to make into a shepherds pie by transferring into a shallow dish and adding creamy mashed potatoes on top.
With the tender-est of tenderloins and the delicat-est of dauphinoise, this one is a perfect choice for that all-important Valentine’s meal.
SERVES 2
Ingredients
1 x venison tenderloin
75g Butter
Salt and pepper
Fresh rosemary
2 cloves garlic
3 tablespoons of dry sherry
150ml beef stock
2 tablespoons redcurrant jelly
50g blackberries (frozen or fresh)
3 large potatoes
Method
1. Place the stock, cranberry sauce and sherry into a pan and bring to the boil. Reduce over a high heat until the liquid has nearly halved and thickened slightly (allow around 15 mins).
2. While the sauce is reducing, season the meat with a little salt and lots of pepper. Put the butter, rosemary and garlic into a frying pan and melt until foaming.
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Woodmill Tip
If the butter starts to brown quickly add a splash of sunflower oil, this will prevent the butter from burning and stop the bitter taste.
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3. Cut the loin into medallions (about 1 or 2 cm thick) and add them to the pan. Fry for 1 minute each side (for medium rare) then set the meat aside. Take the pan off the heat and allow the meat to sit for 5 minutes while you finish off the sauce.
4. Save 4 blackberries and add the rest to the pan and stir gently until they have softened, along with the meat juices from the frying pan.
5. Present two medallions on each plate and drizzle the sauce over, decorate with the remaining blackberries and a sprig of fresh rosemary.
1. Peel 3-4 potatoes and cut into slices 4-5mm thick. Place a layer of the potatoes into an ovenproof dish, season with salt & pepper, a spread of crushed garlic and dot with butter.
2. Repeat the layers to the top of the dish, then pour over cream (single or double as preferred for richness) almost to the top of the potatoes. Dot the final layer with butter.
3.Cover the dish with clingfilm and cook in the microwave for 10 minutes or until the potatoes feel slightly soft when poked with a knife.
4. Place the dish in a fairly hot oven for a further 20 minutes until the top layer of potatoes turns goldy-brown.
5. Serve alongside the medallions and a simple green salad on the side.
Deck the haunch with wine and rosemary! Fancy an easy winter crowd pleaser? This one-pan roast makes a delicious game alternative to your usual Sunday lunch. Bringing together the sweetness of root veggies with the rich flavour of venison, we are sure this recipe will soon become a favourite.
Serves 10
Ingredients
1 Venison Haunch
Salt and Pepper
6-8 fresh bay leaves
6 Large sprigs of rosemary
Oil from anchovies
Juice of 1 Lemon
Olive oil
5 Large Parsnips
5 Large Carrots
4 Potatoes, quartered
2 White Onions, quartered
6 cloves garlic
For the Gravy
180ml Red Wine
250ml stock
Redcurrant Jelly
Method