| Venison stew 20:30 - Dec 14 with 739 views | Mullet |
Just made a batch today, roast spuds and parsnips and braised red cabbage. Absolutely beautiful meat, and shot by the farmer I got it off today.
Do you get much quality wild game, especially in Suffolk these days? I remember butchers having stuff seasonally when I was a kid. Or local farmers having the odd pheasant etc. There’s a lot of fallow deer up here and when they’ve been eating the acorns and get nice fed they make great winter meat.
Anyone else a fan of game? |  |
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| Venison stew on 20:41 - Dec 14 with 698 views | Ryorry |
Big fan of game - venison liver is great for nutrition whilst very mild in flavour.
Waitrose have lately been doing packs of 2 x pheasant breasts which are lush - full of flavour, juicy and tender after very little pan-braising time. |  |
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| Venison stew on 20:47 - Dec 14 with 688 views | Churchman |
Yeah, I am. But get to enjoy it oh so rarely.
Venison is lovely. One of the best meats, not least because it’s virtually fat free which is right in my wheelhouse. Mangled a lot of reindeer at the start of the year in Finland, which is much the same thing. Partridge, pheasant, grouse etc - all good if done right. And I don’t mean hanging it until it rots! My parents neighbour used to shoot them at weekends and we were always good for a brace or two.
The only disappointment was quails. Had that at the RAF Club a few years ago. Beautifully cooked, fabulous meal just as you’d expect. But boy were the quails a total faff. Tasted ok, but not worth the effort. |  | | |
| Venison stew on 21:09 - Dec 14 with 647 views | Ftnfwest |
Got some hare in the freezer which I need to use up and will over Xmas but not that much of it so want to combine with maybe a bit of pork shoulder, as have often done venison and pork stew in the past. Any other suggestions though (other than the pork I mean)! |  | | |
| Venison stew on 21:16 - Dec 14 with 628 views | Nthsuffolkblue |
That's real bravery. I hope you recover quickly from your gunshot wounds. Have you thought about buying it from them instead next time? I would imagine that's a lot safer and less painful. |  |
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| Venison stew on 21:21 - Dec 14 with 615 views | NthQldITFC |
Bit of roadkill, pheasant, hare, muntjac. Very efficient.
Even better if run over a couple of times to tenderise it, and easier to fit in a sandwich. I don't agree with RFKJ on a whole lot. |  |
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| Venison stew on 21:31 - Dec 14 with 595 views | Mullet |
| Venison stew on 21:09 - Dec 14 by Ftnfwest |
Got some hare in the freezer which I need to use up and will over Xmas but not that much of it so want to combine with maybe a bit of pork shoulder, as have often done venison and pork stew in the past. Any other suggestions though (other than the pork I mean)! |
A really rich slow ragu with pasta is excellent.
You can find loads of recipes - some use bacon/pancetta depends if you salt/smoky flavours added to it.
Make a soffrito 1x onion, celery stick, carrot, garlic clove per 250g is a good rule for bolognese/ragu.
Melt equal parts butter and olive oil, brown the meat, deglaze the pan after you take it out. Soften the veg on low for ten mins or more until it’s good. Then add the garlic for a minute and stir well.
Cook off enough red wine to coat the pan. Add a tablespoon of tomato puree per 250g of meat. Cook it for a couple mins. Add in stock, herbs, meat and add enough water to cover. Stir and simmer on low until it’s thickened and then stir in cooked pasta and serve immediately.
Something like that? I quite like fennel seeds with pork/rabbit you can brown them in a dry pan and crush to add back with salt and pepper. | |
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| Venison stew on 21:33 - Dec 14 with 592 views | Mullet |
| Venison stew on 20:47 - Dec 14 by Churchman |
Yeah, I am. But get to enjoy it oh so rarely.
Venison is lovely. One of the best meats, not least because it’s virtually fat free which is right in my wheelhouse. Mangled a lot of reindeer at the start of the year in Finland, which is much the same thing. Partridge, pheasant, grouse etc - all good if done right. And I don’t mean hanging it until it rots! My parents neighbour used to shoot them at weekends and we were always good for a brace or two.
The only disappointment was quails. Had that at the RAF Club a few years ago. Beautifully cooked, fabulous meal just as you’d expect. But boy were the quails a total faff. Tasted ok, but not worth the effort. |
I had quail in France. Family kept them in a cafe on the kitchen top all week. Then killed them and served them for us. Totally agree with you. | |
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| Venison stew on 22:19 - Dec 14 with 526 views | Freddies_Ears |
I have some venison mince in fhd freezer, bought at the wonderful farm shop service station at Glohcester on the M5. Same price as their beef mince.
It is very low in fat, so I cook it slowly with lots of red wine, to form the base of a posh cottage pie |  | | |
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| Venison stew on 06:16 - Dec 15 with 415 views | Benters |
Yes in Colchester there is a proper old fashioned shop called Guntons and that sells Game Pie that is beautiful 👍 |  |
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| Venison stew on 09:50 - Dec 15 with 338 views | Guthrum |
Like a nice piece of venison. But it really needs stewing or some kind of sauce, can be a rather dry meat otherwise.
Good to catch up with you, Senior and SteveM on Saturday, albeit briefly. |  |
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| Venison stew on 10:56 - Dec 15 with 297 views | mellowblue |
sounds beautiful, really does. | | | |
| Venison stew on 10:57 - Dec 15 with 297 views | Swansea_Blue |
Our local butcher gets some in from time to time. Agree it’s best in a nice simple stew, with just some onions and carrots and loads of rich gravy. Some red wine works well, plus twice as much for the chef, hic! |  |
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| Venison stew on 12:06 - Dec 15 with 270 views | DanTheMan |
Think I've shared this place a few times and they are Suffolk based.
https://www.wildmeat.co.uk/
Been excellent every time I've ordered from them. |  |
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| Venison stew on 12:43 - Dec 15 with 241 views | Ryorry |
| Venison stew on 12:06 - Dec 15 by DanTheMan |
Think I've shared this place a few times and they are Suffolk based.
https://www.wildmeat.co.uk/
Been excellent every time I've ordered from them. |
Great stuff - had been looking for somewhere just like that - cheers!
They do chilled deliveries ! all over the country if anyone else wants to know - fingers crossed not via Evri or Yodel! (have just emailed them to find out). | |
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| Venison stew on 12:44 - Dec 15 with 239 views | DanTheMan |
| Venison stew on 12:43 - Dec 15 by Ryorry |
Great stuff - had been looking for somewhere just like that - cheers!
They do chilled deliveries ! all over the country if anyone else wants to know - fingers crossed not via Evri or Yodel! (have just emailed them to find out). |
Had them deliver to Nottinghamshire / Derbyshire and it's always been fine. Can't recall who they used though. | |
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| Venison stew on 14:26 - Dec 15 with 204 views | Ryorry |
| Venison stew on 12:44 - Dec 15 by DanTheMan |
Had them deliver to Nottinghamshire / Derbyshire and it's always been fine. Can't recall who they used though. |
They replied quickly - it’s DHL or FedEx, which should be ok for me 👌 | |
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| Venison stew on 17:31 - Dec 15 with 148 views | Ryorry |
| Venison stew on 21:21 - Dec 14 by NthQldITFC |
Bit of roadkill, pheasant, hare, muntjac. Very efficient.
Even better if run over a couple of times to tenderise it, and easier to fit in a sandwich. I don't agree with RFKJ on a whole lot. |
Legally speaking, I was told that if you run over a pheasant or grouse then stop to pick it up, you're thieving.
But if the person in front of you runs over it & you stop to pick it up, that's fine & legal :)
NB I am not a lawyer & have had no legal training ...  | |
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| Venison stew on 22:14 - Dec 15 with 77 views | Radlett_blue |
I like most game. I remember that venison became a big thing in pubs during mad cow disease, but you rarely see it on the menu. Is that because of price or because punters don't want to eat Bambi? |  |
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| Venison stew on 00:01 - Dec 16 with 39 views | vinceg |
| Venison stew on 21:33 - Dec 14 by Mullet |
I had quail in France. Family kept them in a cafe on the kitchen top all week. Then killed them and served them for us. Totally agree with you. |
Have to be a bit careful with quail as they're very partial to hemlock seeds, and whilst it does the bird no harm, toxins can linger in the meat apparently, there's a name for it, but I can't remember! |  | | |
| Venison stew on 00:07 - Dec 16 with 33 views | vinceg |
| Venison stew on 21:31 - Dec 14 by Mullet |
A really rich slow ragu with pasta is excellent.
You can find loads of recipes - some use bacon/pancetta depends if you salt/smoky flavours added to it.
Make a soffrito 1x onion, celery stick, carrot, garlic clove per 250g is a good rule for bolognese/ragu.
Melt equal parts butter and olive oil, brown the meat, deglaze the pan after you take it out. Soften the veg on low for ten mins or more until it’s good. Then add the garlic for a minute and stir well.
Cook off enough red wine to coat the pan. Add a tablespoon of tomato puree per 250g of meat. Cook it for a couple mins. Add in stock, herbs, meat and add enough water to cover. Stir and simmer on low until it’s thickened and then stir in cooked pasta and serve immediately.
Something like that? I quite like fennel seeds with pork/rabbit you can brown them in a dry pan and crush to add back with salt and pepper. |
Talking of ragú, my pal married an Italian girl and her dad got so fed up of squirrels raiding his walnut tree he started sitting in an upstairs room and picking them off with his shotgun. They then go in the ragú, I may well have unknowingly eaten it, but I've never had a bad meal round there, so must've been ok | | | |
| Venison stew on 00:08 - Dec 16 with 30 views | vinceg |
We need to eat more pigeon in this country, we've got millions of woodpigeons out there and they're delicious. One of those things like rabbit that we ate a lot of during and after the war, but rarely see it on menus any more | | | |
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