Smoked venison starter recipes

BBQ Venison with blackberry moonshine glaze

BBQ Venison with blackberry moonshine glaze

BBQ Venison with a seasonal blackberry glaze. As the seasonal flavour palate subtly shifts, and game such as fabulous venison, and beautiful plump squash become available, it seems a shame not to make the most of these pairings as they work so well and what better than BBQ venison
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‘Harty’ Venison Casserole

‘Harty’ Venison Casserole

Venison Virgin. While writing last week’s post about what’s coming into season in November, it occurred to me that I had never actually cooked with venison before and that it’s possibly rather hypocritical of me to be suggesting that others do what I haven’t
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PALEO DIET SUCCESS GUIDE WEIGHT LOSS AND RECIPES

PALEO DIET SUCCESS GUIDE WEIGHT LOSS AND RECIPES

Chicken All, Eggs, Turkey, Pork joints, Pork fillet, Pork chops, Bacon, Fillet steak, Ribeye steak, Sirloin steak, Rump steak, T-bone, Beef mince, Chuck steak mince, Rose veal, Lamb leg, Lamb rack, Venison, Rabbit, Goat, Emu, Kangaroo, Ostrich, Boar, Pheasant, Duck, Goose, Quail, Partridge, Teal, Buffalo, (If you live on the bayou then the following), Raccoon, Turtle, Muskrat, Crawfish, Rattlesnake, Frog, Ducks, Wild Boar,Wild turkey
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Weekly Meal Plan and a Hearty Family Supper Recipe: Sausage and Apple Casserole in Cider

Weekly Meal Plan and a Hearty Family Supper Recipe: Sausage and Apple Casserole in Cider

Honey Roast Hot Smoked Salmon with a Wasabi Cream dressing (recipe to follow). Try to use top quality butcher's sausages with a minimum of 70% meat content - pork sausages are a perfect match, but you can notch this recipe up by using venison sausages and serving the casserole with spiced red cabbage. Try to use top quality butcher's sausages with a minimum of 70% meat content - pork sausages are a perfect match, but you can notch this recipe up by using venison sausages and serving the casserole with spiced red cabbage
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Quinoa, Rocket and Pomegranate Salad

Quinoa, Rocket and Pomegranate Salad

The other 3 courses were lobster soup with smoked salmon, saffron aioli and pickled red onion with a parmesan straw, followed by fried cod with hollandaise sauce, salsify carrot puree and parma ham crisps, followed by roast venison, garlic, savoy cabbage, red wine sauce and rosti potatoes
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