Thai Massaman Venison Curry (serves 6)
- 2 Tbsp Sunflower Oil
- 2 x 400ml cans Coconut Milk
- 100g Massaman Curry Paste
- 800g Diced Venison
- 3 Tbsp Smooth Peanut Butter
- 350g Baby New Potatoes, Quartered
- 200ml Fresh Chicken Stock
- 1 Red Onion, Thickly Sliced
- 2 Tbsp Tamarind Paste
- 2 Tbsp Light Brown Soft Sugar
- 2½ Tbsp Fish Sauce (plus extra to serve
- 1 Red Chilli, Deseeded & Sliced
- 3 Tbsp Roasted Peanuts, Roughly Chopped
- Small Handful Thai Basil
- 2 Limes, Cut into Wedges
- Preheat the oven to 160°C. Heat the oil in a large, lidded casserole. Add 4 tbsp coconut milk and curry paste. Fry for 2-4 minutes, stirring often, until aromatic. Add the venison and fry for 4 minutes, stirring often, until the paste starts to caramelise.
- Add the remaining coconut milk, the peanut butter, potatoes, stock, onion, tamarind, sugar, fish sauce and most of the chilli. Boil for 3 minutes, then cover with a tight-fitting lid or foil and transfer to the oven for 2½ hours, or until the meat is meltingly tender. Uncover and return to the oven for 30 minutes.
- Season with more fish sauce or salt, if needed. Scatter over the remaining chilli, the peanuts and Thai basil.
- Serve with jasmine rice and the lime wedges on the side for squeezing.
Venison Meatball & Wild Mushroom Stroganoff (serves 5)
- 1 Onion, finely chopped
- 2 Garlic Cloves, crushed
- 2 Tbsp Sunflower Oil
- Small Bunch of Dill, roughly chopped plus 1 tbsp finely chopped
- 2 Tbsp Wholegrain Mustard
- 400g Venison Mince
- 100g Fresh White Breadcrumbs
- 1 Medium Egg, beaten
- 25g Butter
- 400g Wild Mushrooms, larger ones sliced
- ½ Tsp Smoked Paprika
- 1 Tbsp Plain Flour
- 400g Beef Stock
- 150ml Brandy
- 2 Tsp Dijon Mustard
- 1 Tbsp Tomato Puree
- 300ml Pot Soured Cream
- Pinch of Sugar (optional)
- Gently cook the onion & garlic in 1tbsp oil until really soft. Cool for 10 mins, then tip into a bowl with the finely chopped dill, 1tbsp of wholegrain mustard, venison, breadcrumbs & egg with 1tsp salt & ½tsp ground black pepper. Squeeze together with your hands creating your meatballs.
- Heat the remaining oil in a large frying pan & fry the meatballs in small batches until well browned—add a splash more oil if needed towards the end. Set aside the meatballs in a dish.
- Add the butter to the pan & fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat & stir in the paprika & flour for 1 min.
- Stir in the stock & brandy, & bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3mins, then stir in the remaining 1tbsp wholegrain mustard, the Dijon mustard, tomato puree & soured cream. Simmer the sauce until it has reduced & is a good consistency (anything up to 15mins). Return the meatballs & any juice & simmer gently until they are cooked through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill & eat with buttered tagliatelle, rice or sauteed potatoes.
Venison Cottage Pie (serves 6)
- 2 Tbsp Oil, for frying
- 6 Rashers Smoked Streaky Bacon, chopped
- 1 Large Onion, finely chopped
- 1 Large Carrot, finely chopped
- 2 Sprigs Rosemary, leaves picked & chopped
- 500g Venison Mince
- 1 Heaped Tbsp Plain Flour
- 300ml Red Wine
- 500ml Beef or Game Stock
- Salt & Pepper
- 1Kg Potatoes, chopped into 2cm cubes
- Knob of Butter & Splash of Milk
- Heat the oil in a large deep, lidded casserole or a heavy-based saucepan set over a high heat. Add the bacon and fry until crisp. Remove and set aside.
- Add the onion, carrot and rosemary and fry for a few minutes until softened. Add the mince and stir until golden-brown, breaking it up while stirring.
- Sprinkle in the flour and cook for a minute, stirring. Gradually add the wine, and, stirring all the time, boil for a few minutes until the volume of liquid has reduced by half. Add the stock and the cooked bacon, bring to the boil and season with salt and pepper, stirring for 5 minutes. Cover and simmer for about 40 minutes or until tender.
- Preheat the oven to 200°C/180°C Fan
- Spoon the mince into a 3 litre/5 pint ovenproof dish. Set aside to cool.
- To make the topping, bring a large saucepan of salted water to the boil. Boil the potatoes until tender. Drain and return to the pan. Add the butter and milk. Season with salt and pepper and mash until smooth.
- Spoon the mash on top of the cold mince, level the top and mark with a fork. Bake for 45 minutes or until golden brown and bubbling.