Recipes

Venison Burgers June 23 2017

Venison burgersIf you’re bored of bland burgers, you’ll love the gamey flavour of these venison burgers. Made with seasoned venison mince, they can’t be beaten in a brioche bun with onions and a melted slice of Stilton.

Preparation

  • Prep Time: 15 minutes
  • Cook time: 15 minutes
  • Serves: 4 people

Ingredients

  • Approx. 500g coarsely minced venison
  • ½ a large onion, finely chopped
  • 3 generous heads of parsley, finely chopped
  • 3 egg yolks
  • 1 handful of white breadcrumbs
  • Salt and freshly ground black pepper
  • ¼ pint of milk

Instructions

  • Start by soaking the breadcrumbs in the milk.
  • Place the minced venison in a large bowl. Add the parsley, onion, egg yolks, breadcrumbs and salt and pepper and mix thoroughly. Cover and put in the fridge until ready to cook.
  • Using a little flour shape the burgers into rounds, this quantity will make about 4 - 6 burgers.
  • Cook under a pre-heated grill for about 5 minutes on each side or to your taste.

Thank you to Game-to-eat for sharing this recipe with us.


Venison Kebabs With Yoghurt & Cucumber Marinade June 23 2017

The marinade for these venison skewers add flavour and spice while also ensuring the meat doesn’t dry out while cooking. With the Tzatziki style dip and a green salad and rice, this recipe is perfect for laidback summer evenings.
  • Prep Time: 15 minutes
  • Cook time: 15 minutes
  • Serves: 4 people

Ingredients

For the
 marinade


  • 2.5cm (1inch) piece of fresh ginger
  • 2 cloves of garlic
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ¼ tsp chilli flakes
  • ¼ tsp ground cinnamon
  • 6 black peppercorns, crushed
  • 2 cloves
  • 1 small tub (250ml) plain yoghurt
  • 2 tbsp olive oil

Ingredients (continued)

For the
 sauce


  • ½ cucumber
  • 275ml (1/2 pint) plain yoghurt
  • ¼ tsp ground cumin
  • lemon juice
  • mint leaves
  • salt & pepper to taste

Instructions

  • Blitz all marinade ingredients, except the oil and yoghurt, in a food processor, or chop very finely.
  • Stir in the oil and yoghurt and add the cubed venison, mixing well to ensure all pieces of the meat are covered.
  • Leave to marinate in the fridge for several hours, preferably overnight.
  • Drain the meat and thread onto skewers so the cubes do not touch. Grill or barbecue for about 15 minutes, turning frequently and basting with the marinade.
  • For the sauce: coarsely grate the cucumber onto a plate, sprinkle with salt and leave for 30 minutes. Press the cucumber and pour away the excess liquid.
  • Stir into the yoghurt and add the ground cumin, chopped mint leaves and lemon juice. Season to taste.


  • Serve with rice and a fresh green salad.

Thank you to Game-to-eat for sharing this recipe with us.


Roast squirrel with squash, sage & hazelnuts April 10 2017

A simple and delicious way to cook squirrel - the meat is surprisingly tender and responds so well to the high heat of the oven. The pumpkin, sage and nuts are perfect with the squirrel but also works with rabbit, pheasant or even chicken.

Venison stew with nettle dumplings April 05 2017

Venison makes a really good stew. Using the meat from the shoulder – rich, dark and deep in flavour, it responds well to slow-cooking. 


Mallard with Wild Thyme & Green Peppercorns January 31 2017

In this recipe, mallard is perfectly paired with a creamy and aromatic peppercorn and wild thyme sauce. Simple but spectacular, this dish is sure to impress.

Venison Casserole with Beer January 30 2017

This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. Enjoy it with a heap of buttery celeriac mash, cabbage and redcurrant jelly.

Asian Spiced Partridge October 14 2016

Indian spices, butternut squash, sweet potato and partridge make this simple recipe a perfect autumn warmer. Serve with rice, Indian flatbread and spiced Aubergine for a true feast.

24 hour roast pork shoulder September 29 2016

24 hours may seem a long time, but once the pork is in the oven, there’s nothing to do but let it gently cook, producing meltingly tender pork that will just fall apart into shreds.

Spatchcock BBQ Squirrel September 28 2016

Marinading the squirrel overnight in flavoursome maple syrup, garlic and mustard enhances the squirrel. It then cooks quickly on a hot barbecue. A talking point for any barbecue party.


Slow-cooked Squirrel and Chorizo Stew September 28 2016

This is a take on a traditional Catalan dish of rabbit, beans and chorizo. With strong flavours and smokey paprika baked long and slow in the oven, the meat will be juicy and tender.


Roast wild duck & root vegetables September 23 2016

This makes a rather special dinner party dish. Wild duck has a stronger flavour and is less fatty than farmed duck so is a real treat. It’s not difficult or time-consuming to make but your guests will love it.


Roast Partridge (or Quail) in Chazwinkles Rhubarb September 19 2016

Roast partridge
Simple to prepare this one pot, Roast Partridge dish is cooked on a bed of carrot, parsnip, onions & Chazwinkle's Rhubarb, available in our pantry.

Preparation

  • Prep Time: 5 minutes
  • Cook time: 20 minutes
  • Serves: 2 people

Ingredients

Instructions

  1. Preheat the oven to 200 °C (fan).
  2. Taking a casserole dish, halve the parsnips and carrots lengthways and add to the dish. Add the bay leaf, segment the onion into quarters and break up into the dish. Add half a jar of Chazwinkle’s Rhubarb and the water.
  3. Place the partridge into the dish and snuggle into the veg. Season and drizzle in oil.
  4. Put the lid on and place in the oven for 20 mins.
  5. Halfway, check the juice, add a splash more water if drying out. Spoon some juice over the birds.
  6. Serve up 2 plates with a handful of spinach. Remove the birds from the oven and place on the spinach. Spoon over the juice and veggies.

Thank you to Chazwinkles for sharing this recipe with us.


Cider Chicken Casserole with Fresh Plums September 16 2016

Cider Chicken Casserole with Fresh Plums This is a perfect family midweek supper, quick to prepare and left to do it’s thing in the oven it makes the most of our favourite free range Sutton Hoo Chicken.

Preparation

  • Prep Time: 15 minutes
  • Cook time: 1 hour
  • Serves: 4 people

Ingredients

  • 8 Sutton Hoo chicken thighs (skin on) or 12 Sutton Hoo chicken drumsticks
  • 1 tablespoon plain flour
  • 2 tablespoons olive oil
  • 100g butter
  • 2 garlic cloves, finely diced
  • 75g button mushrooms - washed
  • 50ml Cider (We love Aspall Organic Cyder)
  • 100ml double cream
  • 200ml chicken stock or water
  • 2/4 plums - de stoned and cut into wedges
  • Salt and pepper

Thank you to Sutton Hoo Chicken for sharing this recipe with us.

Instructions

  1. Pre heat oven to 200°C.
  2. Rub the chicken with a little olive oil, season with salt and pepper and then dip both sides of the chicken in the flour and shake off the excess flour from the thighs.
  3. Gently heat the oil and half the butter in a large casserole dish on a low to medium heat then add the thighs and fry on both sides in the casserole dish until golden. Remove the chicken from the pan and set aside.
  4. Put the remaining butter in the pan and put in the mushrooms. Fry for 2-3 minutes whilst scraping the bottom of the pan with a wooden spoon. Then add in the garlic and rosemary and gently fry these for another 2 minutes, then pour in the Cider. Bring to a slight simmer then put the chicken back in the casserole pan.
  5. Pour in the stock/water and gently warm and then place in the oven. Cook for 30mins.
  6. Carefully remove from the oven and put in the plums and cream. Stir thoroughly and then return to the oven and cook for a further 10mins.
  7. Finally, remove from the oven, stir again and check the seasoning. Adjust to taste and then you are ready to serve. This goes well with rice, bread or any type of potato.

Hare pie September 16 2016

Hare meat is darker and gamier than rabbit and so makes a delicious and hearty pie topped with creamy mashed potato rather than pastry. Serve it with autumnal corn on the cob.


Grilled Spatchcock Grouse August 03 2016

With an enticing Moorish twist this is a great way to enjoy grouse in the summer and can be cooked on the barbecue or under the grill.


Grouse with Herby Spelt risotto August 01 2016

If you’re looking for a change from traditional roast grouse this herby spelt risotto makes a great accompaniment to grouse.


Peppered hare loin with goat’s cheese July 27 2016

This quick but surprisingly filling dish highlights the delicate flavour of the hare meat which is darker and gamier than rabbit with a distinctive flavour more akin to venison.

Roast Duck with honey & rosemary jus & roast potatoes July 04 2016

A Gressingham favourite, delicious roasted duck with a honey and rosemary jus served with duck fat roast poatoes.

Warm Pheasant Salad with Wild Mushroom Dressing July 04 2016

An earthy salad that’s really simple and quick to put together for a weekday supper.

Mediterranean Warm Partridge Salad July 04 2016

This light herby summer salad combines the sweetness of roast partridge with different types of beans.

Pan Fried Pheasant With Salsa Verde July 03 2016

Simply pan-fried pigeon breasts served with a zingy salsa-verde which can be made with fresh herbs from the garden.

Rabbit and mustard sauce with buttered leeks April 18 2016

This is a variation on the classic french Lapin a la moutarde. Rabbit loin is wrapped in bacon and poached and served with buttery leeks.

Cheese filled rabbit and bacon burgers April 18 2016

These tasty burgers are stuffed with oozing mozzarella cheese and flavoured with peppery chives. They can be grilled or cooked on on a griddle or barbecue.

Rhubarb Pigeon breasts March 15 2016

Tart rhubarb chutney is the perfect companion for the pan-fried pigeon breasts flavoured with classic Middle Eastern spices.