📷 The Field
This month we're twinning a touch of French cuisine with our classic Woodmill flavours. Crispy & succulent, this recipe brings a creative new twist to what is a delightfully simple cut of venison.
Serves 3
Ingredients
500g premium diced venison steak
1 red onion (finely diced)
50g finely diced mushrooms (any type)
500ml milk
tsp ground coriander
1-2tbsp cornflour
1x beef stock cube
Serves 3
Ingredients
500g premium diced venison steak
1 red onion (finely diced)
50g finely diced mushrooms (any type)
500ml milk
tsp ground coriander
1-2tbsp cornflour
1x beef stock cube
Method
1. Put the onion, mushrooms, milk and coriander into a casserole dish with the meat.
2. Bring to a simmer then put into the oven at 120C for 2.5 hours.
3. Take out the oven, drain off liquid into a saucepan and simmer on the hob. Meanwhile put the cooked venison into the fridge to cool.
4. Reduce the liquid by 50% then thicken with the cornflour to from a heavy gelatinous sauce. Make sure to add the flour slowly and stop when you get a thick gooey texture (similar to custard). Put into the fridge to cool.
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- Woodmill Tip -
You might want to add a tbsp of redcurrant jelly to give a sweet depth of flavour
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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.
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