Peterborough Game Company

Grilled Partridge

admin — Thu, 15 Jul 2010 08:43:43 +0000

Serve with whole baby carrots.
Serves: 4
Preparation: 5 mins
Cooking: 15 mins

INGREDIENTS	DESCRITPTION
4 partridge 2 tbsps cumin seeds Grated zest 1 lemon 75g (3oz) butter, softened Salt & freshly ground black pepper	Cut the partridges in half lengthways with a sharp serrated knife and hit the pieces so the legs lie flat. Toast the cumin seeds in a dry pan for a few seconds until they release their aroma. Transfer to a pestle and mortar and grind coarsely, then mix into the butter with the lemon zest. Rub the partridge all over with the butter and season with salt and pepper. Cook under a hot grill being careful not to let them burn, and turn them several times, brushing with more butter. Cook for about 10-15 minutes, until golden brown and the skin is crisp.

INGREDIENTS

DESCRITPTION

4 partridge
2 tbsps cumin seeds
Grated zest 1 lemon
75g (3oz) butter, softened
Salt & freshly ground black pepper

Cut the partridges in half lengthways with a sharp serrated knife and hit the pieces so the legs lie flat.

Toast the cumin seeds in a dry pan for a few seconds until they release their aroma. Transfer to a pestle and mortar and grind coarsely, then mix into the butter with the lemon zest.

Rub the partridge all over with the butter and season with salt and pepper. Cook under a hot grill being careful not to let them burn, and turn them several times, brushing with more butter. Cook for about 10-15 minutes, until golden brown and the skin is crisp.

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Venison Kebabs

admin — Thu, 15 Jul 2010 08:38:00 +0000

(With Yoghurt & Cucumber Marinade)

Plain boiled rice Green salad
Serves: 4
Preparation: 0 mins
Cooking: 0 mins

INGREDIENTS	DESCRIPTION
450g (1lb) venison, cut into 1 inch cubes 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 For the sauce ½ cucumber 275ml (1/2 pint) plain yoghurt ¼ tsp ground cumin lemon juice mint leaves salt & pepper to taste	1. Blitz all marinade ingredients, except the oil and yoghurt, in a food processor, or chop very finely. 2. Stir in the oil and yoghurt and add the cubed venison, mixing well to ensure all pieces of the meat are covered. 3. Leave to marinate in the fridge for several hours, preferably overnight. 4. 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. 5. 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. 6. Stir into the yoghurt and add the ground cumin, chopped mint leaves and lemon juice. Season to taste. 7. Serve with rice and a fresh green salad.

INGREDIENTS

DESCRIPTION

450g (1lb) venison, cut into 1 inch cubes

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

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

1. Blitz all marinade ingredients, except the oil and yoghurt, in a food processor, or chop very finely.

2. Stir in the oil and yoghurt and add the cubed venison, mixing well to ensure all pieces of the meat are covered.

3. Leave to marinate in the fridge for several hours, preferably overnight.

4. 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.

5. 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.

6. Stir into the yoghurt and add the ground cumin, chopped mint leaves and lemon juice. Season to taste.

7. Serve with rice and a fresh green salad.

Venison Burger

admin — Thu, 15 Jul 2010 08:26:41 +0000

Serve with salad and red onion relish. For a change serve topped with a fried egg or slices of a blue cheese e.g. Gorgonzola or Stilton and melted under a grill.

Serves: 4

Preparation: 15 mins

Cooking: 15 mins

INGREDIENTS	DESCRIPTION
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	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.

INGREDIENTS

DESCRIPTION

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

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.

Minute Venison Steaks

admin — Thu, 15 Jul 2010 08:22:08 +0000

Serve each steak topped with a slice of brie and a little sauce. Serve with salad.

Serves: 4

Preparation: 5 mins

Cooking: 15 mins

INGREDIENTS	DESCRIPTION
4 venison steaks Knob of butter 1 tbsp olive oil 2 tbsps port 225g (8oz) redcurrant jelly 100g (4oz) Brie de Meaux Salt & freshly ground pepper.	Make the sauce by simmering the port and redcurrant jelly together for about 5 minutes. Sieve and keep warm. If the steaks are thick, place each steak between sheets of cling film and flatten to about ½” thick with a rolling pin. Put a knob of butter and the olive oil in heavy frying pan. Heat until the butter has melted. Season the steaks, place in the pan and cook quickly on each side. Cook according to taste.

INGREDIENTS

DESCRIPTION

4 venison steaks
Knob of butter
1 tbsp olive oil
2 tbsps port
225g (8oz) redcurrant jelly
100g (4oz) Brie de Meaux
Salt & freshly ground pepper.

Make the sauce by simmering the port and redcurrant jelly together for about 5 minutes. Sieve and keep warm.

If the steaks are thick, place each steak between sheets of cling film and flatten to about ½” thick with a rolling pin.

Put a knob of butter and the olive oil in heavy frying pan. Heat until the butter has melted. Season the steaks, place in the pan and cook quickly on each side.

Cook according to taste.

Game Pie

admin — Thu, 15 Jul 2010 08:16:45 +0000

Serve hot or cold

Serves: 6

Preparation: 0 mins

Cooking: 150 mins

INGREDIENTS	DESCRIPTION
For the filling 200g diced braising venison 350g diced mix game, pheasant, partridge, rabbit, and hare leg meat 2 large onions sliced 100g smoked bacon, diced 10 mushrooms, sliced 1 tbsp redcurrant jelly 1 tbsp flour 2 sprigs thyme 2 bay leaves 200ml red wine 2 tbsp Worcestershire sauce 300ml chicken stock 1 packet rolled puff pastry 1 egg 1 tbsp vegetable oil	Preheat oven to 180oc Use a 25cm pie dish Heat a large pan and fry off the meat in batches until evenly coloured. Remove all the meat and fry the bacon and onions until slightly golden. Add all the meat back into the pan and add the bay leaves, thyme, mushrooms and flour. Coat all the meat and allow to cook for a few minutes before adding the red wine, redcurrant jelly, Worcestershire sauce and chicken stock. Bring to the boil, turn down the heat and allow to cook for 1hr 15mins. After cooking, season the mix and transfer to a pie dish of your choice about 25 cm diameters is perfect but a deep rimmed plate will work just as well. Cover the top of the dish with the pastry and trim off the excess pastry. Crimp the edges with a folk and brush the top with a beaten egg. Season with salt and bake in the oven for 30mins at 180oc or until golden brown.

INGREDIENTS

DESCRIPTION

For the filling
200g diced braising venison
350g diced mix game, pheasant, partridge, rabbit, and hare leg meat
2 large onions sliced
100g smoked bacon, diced
10 mushrooms, sliced
1 tbsp redcurrant jelly
1 tbsp flour
2 sprigs thyme
2 bay leaves
200ml red wine
2 tbsp Worcestershire sauce
300ml chicken stock
1 packet rolled puff pastry
1 egg
1 tbsp vegetable oil

Preheat oven to 180oc

Use a 25cm pie dish

Heat a large pan and fry off the meat in batches until evenly coloured. Remove all the meat and fry the bacon and onions until slightly golden.

Add all the meat back into the pan and add the bay leaves, thyme, mushrooms and flour. Coat all the meat and allow to cook for a few minutes before adding the red wine, redcurrant jelly, Worcestershire sauce and chicken stock. Bring to the boil, turn down the heat and allow to cook for 1hr 15mins.

After cooking, season the mix and transfer to a pie dish of your choice about 25 cm diameters is perfect but a deep rimmed plate will work just as well.

Cover the top of the dish with the pastry and trim off the excess pastry. Crimp the edges with a folk and brush the top with a beaten egg. Season with salt and bake in the oven for 30mins at 180oc or until golden brown.

Fallow Venison Braised In Wine

admin — Thu, 15 Jul 2010 08:13:53 +0000

Serve with new potatoes or boiled rice.
Serves: 8
Preparation: 0 mins
Cooking: 240 mins

INGREDIENTS	DESCRIPTION
7 to 8lb / 2.8 to 3.2 kg fallow deer venison cut from the haunch 7 tbsp of good olive oil 7 tbsp of a good wine vinegar Bouquet garni (thyme. parley, bay leaf) and 6 juniper berries 1 sprig of rosemary if possible 1 crushed clove of garlic and 6 crushed peppercorns 1/2 bottle of red wine 1 large parsnip, several slices of celery and 1 leek. 1 onion 3 sprouts and 2 carrots 3 slices of bacon 1/2 pint / 275 ml of stock Some cornflour salt and pepper Approx 1 tbsp of red currant jelly You need not stick rigidly to these vegetables, use what you can get or what is in season.	Prepare the vegetables as you would for any casserole – sliced finely. Put the oil in the bottom of a heavy casserole with the bacon, add the vegetables, the meat and the stock. (If you marinaded the meat first you can add some of the marinade as well. Some people like to do this for venison but marinade for Fallow is not essential.) Put into a moderate ovenfor about 3 hours. Halfway through cooking, strain off the stock and the veg, liquidise these and set aside. Add redcurrant jelly, salt and pepper to the sauce made form the vegatbles and put this back into the casserole and cook for a further hour in a slow oven. If the meat is from a young best, times can be cut a little.

INGREDIENTS

DESCRIPTION

7 to 8lb / 2.8 to 3.2 kg fallow deer venison cut from the haunch
7 tbsp of good olive oil
7 tbsp of a good wine vinegar
Bouquet garni (thyme. parley, bay leaf) and 6 juniper berries
1 sprig of rosemary if possible
1 crushed clove of garlic and 6 crushed peppercorns
1/2 bottle of red wine
1 large parsnip, several slices of celery and 1 leek.
1 onion 3 sprouts and 2 carrots
3 slices of bacon
1/2 pint / 275 ml of stock
Some cornflour
salt and pepper
Approx 1 tbsp of red currant jelly

You need not stick rigidly to these vegetables, use what you can get or what is in season.

Prepare the vegetables as you would for any casserole – sliced finely.
Put the oil in the bottom of a heavy casserole with the bacon, add the vegetables, the meat and the stock. (If you marinaded the meat first you can add some of the marinade as well. Some people like to do this for venison but marinade for Fallow is not essential.)
Put into a moderate ovenfor about 3 hours.
Halfway through cooking, strain off the stock and the veg, liquidise these and set aside.
Add redcurrant jelly, salt and pepper to the sauce made form the vegatbles and put this back into the casserole and cook for a further hour in a slow oven.
If the meat is from a young best, times can be cut a little.

Venison Steaks Barbecued

admin — Thu, 15 Jul 2010 08:10:15 +0000

Serve with barbecued peppers and a mayonnaise mixed with chilli and tarragon.

Serves: 4

Preparation: 5 mins

Cooking: 15 mins

INGREDIENTS	DESCRIPTION
4 venison steaks For the marinade: 150ml (¼ pint) red wine 2 tbsps French wholegrain mustard 1 tbsp soft brown sugar 2 tbsps tomato purée 1 tsp chilli powder (or to taste) 1 small onion, sliced 2 cloves garlic, crushed Salt & freshly ground black pepper	If the steaks are thickly cut, put each steak between two sheets of cling film and flatten with a rolling pin to about ½” thick. Place all the marinade ingredients in a blender and blitz until smooth. Put the steaks in a dish and pour over the marinade. Cover with cling film, put in the fridge and leave to marinate for about 2 hours, turning occasionally. Drain the meat from the marinade, season on each side and place on a hot barbecue. Cook on each side turning regularly to ensure even cooking. Baste occasionally with the remaining marinade to keep moist.

INGREDIENTS

DESCRIPTION

4 venison steaks

For the marinade:
150ml (¼ pint) red wine
2 tbsps French wholegrain mustard
1 tbsp soft brown sugar
2 tbsps tomato purée
1 tsp chilli powder (or to taste)
1 small onion, sliced
2 cloves garlic, crushed
Salt & freshly ground black pepper

If the steaks are thickly cut, put each steak between two sheets of cling film and flatten with a rolling pin to about ½” thick.

Place all the marinade ingredients in a blender and blitz until smooth.

Put the steaks in a dish and pour over the marinade. Cover with cling film, put in the fridge and leave to marinate for about 2 hours, turning occasionally.

Drain the meat from the marinade, season on each side and place on a hot barbecue. Cook on each side turning regularly to ensure even cooking.

Baste occasionally with the remaining marinade to keep moist.

Crocodile Medallions in Planter Sauce

admin — Wed, 28 Apr 2010 19:32:21 +0000

Crocodile Medallions in Planter Sauce – Serves 4

4 Crocodile Medallions
1 Cup Ground Pecan Nuts
1 Papaya (cubed)
1 Mango (cubed)
3 sp Brown Sugar
1 Dash Rum
1 Cup of Chicken Stock
Olive Oil
Pepper & Salt
Curry Powder

Brown the nuts and sugar together in olive oil for 2 minutes. Then add the mango and papaya, keep some to garnish …..