By Adam Byatt From Saturday Kitchen Ingredients For the boulangère potatoes 2 white onions, thinly sliced 20g/¾ oz butter 10 charlotte potatoes, sliced into discs with a mandolin 10ml/2 tsp chardonnay vinegar 500ml/18 fl oz chicken stock 1 bay leaf 1 sprig thyme …
By Matt Tebbutt From Saturday Kitchen Ingredients For the grilled venison brochettes 1 tsp black peppercorns, crushed 2 juniper berries, crushed 1 tsp chopped fresh thyme leaves 2 tbsp olive oil 500g/1lb 2oz venison haunch, cut into chunks For the salad 100g/3½oz broad …
By Angela Hartnett From Saturday Kitchen Ingredients For the marinade 8 garlic cloves, peeled and grated thumb-sized piece root ginger, peeled and grated 100g/3½oz plain yoghurt 1 tbsp sweet smoked paprika 60g/2¼oz tomato purée For the curry 1kg/2lb 4oz wild venison, diced 25g/1oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised venison 2 tbsp olive oil 1kg/2lb 4oz venison haunch, diced into 10cm/4in pieces 4 cooking chorizo sausages, cut into chunks 1 onion, peeled and quartered 3 sticks celery, roughly chopped 1 fennel bulb, quartered …
By Jane Baxter From Saturday Kitchen Ingredients For the pastry 250g/9oz self-raising flour 150g/5½oz shredded suet ½ tsp baking powder pinch English mustard powder pinch salt For the filling 2 tsp black peppercorns 1 tsp allspice berries 1 blade mace 1 stick cinnamon 2 tsp coriander seeds 1kg/2lb …
By Niklas Ekstedt From Saturday Kitchen Ingredients For the air-dried venison 200g/7oz salt 400g/14oz piece venison loin For the charred leek cream 200ml/7fl oz double cream 1 leek, charred on a gas flame 2 tbsp lemon juice salt For the fried potatoes …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 small onions 300g/10½oz venison loin splash Madeira 10g/⅓ oz butter 2 thyme sprigs 1 garlic clove, peeled and smashed 1 tbsp demi-glace 2 corn on the cobs, stripped of corn 1 thyme sprig 10g/⅓ oz butter 50ml/2fl oz chicken stock 25ml/1fl …
By Vivek Singh From Saturday Kitchen Ingredients 250g/9oz chickpea (gram) flour 250g/9oz plain flour 1 tsp salt 1 tsp chopped root ginger 2 green chillies, finely chopped 2 tbsp finely chopped coriander 1 tsp carom seeds ½ tsp chilli powder ½ tsp ground turmeric 1 red onion, …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp vegetable oil 1 onion, roughly chopped 3 garlic cloves, roughly chopped 1 red chilli, roughly chopped 4 cardamom pods 2 dried chillies 2 star anise 1 tsp cumin seeds 1 tsp coriander seeds ½ tsp allspice 500g/1lb 2oz diced shoulder of venison …
col type=”one-fourth”]Preparation time less than 30 mins[/col] By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 1 3-bone French-trimmed rack of venison 2 banana shallots, finely chopped 250ml/9fl oz red wine splash red wine vinegar 2 sprigs thyme 1 bay leaf 1 …
The rich flavour of venison combines perfectly with the smooth and creamy vegetable gratin. By Andi Oliver From Saturday Kitchen Ingredients For the potato and parsnip gratin 55g/2oz unsalted butter, softened 3 parsnips, peeled and thinly sliced 3 potatoes, peeled …
By Glynn Purnell From Saturday Kitchen Ingredients 1 tbsp olive oil, for frying 300g/10½oz smoked pancetta, cut into cubes 12 baby onions 3 salsify, peeled and cut into cubes 325ml/11fl oz port 500ml/18fl oz red wine 1 tbsp caster sugar 1 tbsp redcurrant jelly 8 venison loin …
By Peter Gordon From Saturday Kitchen Ingredients 4 x 150g/5½oz venison loin or leg steaks ¼ small Savoy cabbage (250g/9oz) core removed and thinly shredded 1 tbsp English mustard 3 tbsp cider vinegar or other white vinegar 1 tsp caster sugar 1 tsp salt 500g/1lb 2oz pumpkin, peeled, …
By Ching-He Huang From Saturday Kitchen Ingredients For the venison 300g/10½oz tender venison fillet 1 tbsp Shaosing rice wine 2 tbsp cornflour 1 tbsp fish sauce pinch sea salt pinch ground black pepper pinch caster sugar 1 tbsp vegetable oil 1 lime, juice only For the jungle …
