Venison in blueberry and red wine sauce with leek puree recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Game
  • Venison

This venison is served with a luscious blueberry wine sauce, with leek mash on the side. Takes an effort but it is well worth it.

Zagreb, Croatia

1 person made this

IngredientsServes: 6

  • 700g venison leg
  • 500ml red wine
  • 2 tablespoons balsamic vinegar
  • 20g dried blueberries
  • 6 spring onions, finely chopped
  • 300ml double cream
  • salt and pepper to taste
  • Puree
  • 4 medium potatoes
  • 2 leeks
  • 50g butter
  • 225ml soured cream

MethodPrep:20min ›Cook:30min ›Extra time:3days marinating › Ready in:3days50min

  1. Preheat oven to 180 C / Gas 4.
  2. Keep venison in marinade made of wine, balsamic vinegar and dried blueberries for at least 3 days.
  3. Reserving marinade, dry venison with kitchen paper and brown each side in a hot frying pan with oil. Move from the pan into a baking dish and bake for 20 minutes in preheated 180 C / Gas 4 oven.
  4. In the meantime put chopped spring onion in the frying pan and fry until golden. Pour marinade over it and let it simmer for about 20 minutes or until reduced in half. Mix well in blender, add cream, then season to taste. Add venison cut in 1cm thick slices and simmer for 1-2 minutes. Remove from the heat.
  5. While the marinade is simmering cook potatoes and leeks cut into smaller pieces. Drain and put back in the pot, add butter and soured cream. Season to taste and mash until smooth.
  6. Form puree balls with an ice cream spoon and serve with few small slices of venison in blueberry and wine sauce.


I actually used cervine leg for this dish but venison is more tender and I recommend it to be the first choice.

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Escoffier Quenelles

A quenelle is an oval-shaped dumpling and can be made with fish, meat, liver, or poultry. Firm and airy — moist, dense, and light at the same time — these quenelles are made with white fish, heavy cream, and egg whites. They are perfect as a main course at a special dinner.

Since the albumin in the fish holds the quenelle mixture together, you need a species that is high in albumin and as fresh as possible. Albumin contracts when cold and, for that reason, all the ingredients should be cold so the mixture stays firm and tight. Whiting has a tender, soft flesh, while lemon sole contains plenty of albumin, so the two fish work well together. Any fresh white-fleshed fish can be tried in combination, according to availability and one’s taste.

The sauce is made with a puree of mushrooms, but other garnishes, like sliced mushrooms, tomatoes, and herbs can be substituted. The quenelles can be served individually or home-style in a gratin dish.

Serves 15 as a first course, 4 as a main course

8 ounces skinless lemon sole fillets
8 ounces skinless whiting fillets
1 large egg white
1 1/4 cups very cold heavy cream
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper

1 pound fish bones
1/2 cup sliced onion
1/2 cup sliced leek (including some green)
1/2 cup sliced celery
1 bay leaf
1 fresh thyme sprig
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
3 cups water

5 ounces mushrooms, cleaned
1 1/2 cups reduced fish stock (from above)
1/2 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon arrowroot or potato starch, dissolved in 1 tablespoon water

FOR THE QUENELLES: Chill the bowl of a food processor. Make sure the fish are very cold.

Process the fish in the food processor until pureed. With the machine on, slowly add the cream in a thin stream, mixing until incorporated. Add the salt and pepper and process for 20 seconds, to tighten the mixture.

Transfer to a bowl and chill, covered, in the refrigerator for at least 1 hour.

Bring a large saucepan of water to a boil, then reduce to just a simmer the water should be at least 2 inches deep. Using a large serving spoon, scoop up some of the quenelle mixture, pressing it against the side of the bowl to smooth the top. (Each quenelle should weigh about 2 ounces, and you should have at least 8.) Place a second serving spoon against the side of the mounded mixture and slide it underneath to lift up the quenelle and shape it further. Scoop up the quenelle with the other spoon again and let it drop into the hot water. Repeat the process to make more quenelles. The water should remain at about 180 degrees. (If the water boils, the quenelles will cook too fast and expand, which they should not do during this first cooking.) Poach for about 12 minutes, turning them over after 5 to 6 minutes.

When they are cooked, remove the quenelles with a slotted spoon and transfer to a bowl of ice-cold water. When they are cold, after about 30 minutes, drain the quenelles, arrange them on a tray, cover, and refrigerate.

FOR THE STOCK: Combine the fish bones, onion, leek, celery, bay leaves, thyme, pepper, white wine, and water in a stainless steel saucepan and bring to a boil, then reduce the heat and boil gently for 20 minutes. Strain the stock through a fine strainer into another saucepan. (You should have approximately 1 1/2 cups.)

Preheat the oven to 350 degrees.

FOR THE SAUCE: Process the mushrooms in the food processor until finely chopped. Add to the fish stock, along with the cream, salt, pepper and bring to a boil, then reduce the heat and simmer for 4 to 5 minutes.

Add the dissolved arrowroot to the sauce, stir, and bring to a boil again to thicken set aside.

Arrange the quenelles in a gratin dish and coat with the warm sauce. Bake for 25 to 30 minutes, until puffy and hot shake the dish after 10 minutes to be sure the quenelles are not sticking to the bottom.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

Cream of Asparagus and Leek Soup and Bobotie

Two wonderful dishes this week. Enjoy.

Cream of Asparagus and Leek Soup

We came across this awesome asparagus and since we have a contact to pick some – 75 pounds worth – and after some were canned, we made this awesome soup. Changed it slightly, I added some bacon for another layer of flavor and it was super. Not hard to do. Great with the fresh asparagus you are picking. Here is the recipe. Try it and see what you thing, http://www.rockinrs.com/CS-Asparagus-Soup.pdf

Bobotie – A South African dish

Then we tried this South African dish, Bobotie. We like it with lamb, even though the recipe calls for beef. And we change the chutney to apricot jam and julienned dried apricots. We also made our yellow rice with turmeric. The rice: For this Basmati rice, which we browned in butter before we added water, and then brought it to a boil, reduced the heat to a slow…

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Crock-Pot Kale Soup

Here is a yummy sounding recipe submitted to us by reader Rebecca McLean for Kale Soup done up in the slow cooker. A nice low-fat recipe that is full of great protein and veggies!

This really is a frugal recipe too, with kielbasa sausage as the meat that really adds a ton of flavor to the broth. I know for my family I like to watch for kielbasa to go on sale at the grocery store and when it does, I pick up several packages and toss them into the freezer. That way, I have them on hand to use in so many tasty kielbasa recipes!

Equipment Needed For Crock-Pot Kale Soup Recipe :

  • 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
  • Can Opener
  • Knife
  • Cutting Board
  • Liquid Measuring Cup
  • Measuring Spoons

Common Questions:

Can I Use An Another Type Of Meat?

This lovely soup will also work with diced ham. A great way to use up leftover ham from the holidays.

I Don’t Like Kale? Can I Use Something Else Instead?

If kale is not your favorite vegetable you can also use other leafy greens such as spinach, collard greens, mustard greens, Swiss chard, turnip greens, etc.

Can I Use Other Types Of Beans In This Recipe?

You can use pretty much any other type of canned beans that you have on hand. Pinto beans, butter beans, black beans, etc. Just be sure to drain and rinse the beans really well, especially if you are using black beans as the liquid from black beans can make your soup a weird color.

La Cloche Recipes

Send in your Blueberry and Wild Game Recipes to [email protected]

This is not a recipe but rather a story about a blueberry pie incident that
occurred in Willisville in the summer of 1986.

In the summer of 1986 my wife Nancy and her good friend Irena were pregnant
right at the peak of blueberry season. One July day Nancy and Irena hiked
behind Willisville and picked enough blue berries and raspberries for an
extremely large deep dish blueberry/raspberry pie.

When I came home from work, (horse logging in Red Deer village), I entered the
house and smelt the pie. I asked Nancy how her day went and she recounted how
she and Irena went blueberry picking and then baked a pie. Looking forward to a
slice of fresh pie I asked if I could have some before dinner.

Nancy calmly looked me in the eye and said no. Reason for saying no is that she
and Irena had eaten the entire pie. Not a crumb was left for me or Irena’s
husband Paul.

Given that Nancy is 5𔃼″ and Irena was maybe 5′ 3″ I was amazed that they could
have eaten the entire pie, but since they were both pregnant I thought better
than to complain about not getting any pie for myself!!

Take care and thanks again for the website.

Pat and Nancy Rodgers
Waubaushene ON

Another Blueberry Pie
4 C. fresh blueberries
¼ C. tapioca
1 C. sugar
1 T. lemon juice
1 T. butter or margarine
Preheat oven to 400°F. Mix fruit, tapioca, sugar and lemon juice in bowl let stand for 15 minutes. Fill pastry-lined 9-inch pie plate with fruit mixture. Dot with 1 T. of butter or margarine. Cover with top crust and seal edges. Cut several slits to permit steam to escape. Bake 1 hour or until juices form bubbles that burst slowly.

Blueberry Pie:
Pour 4 cups of berries into an unbaked crust. Mix a scant cup of sugar, 2 heaping teaspoons of flour, and 1/2 cup of cream (or half & half), and spread over the berries. Bake 20 minutes at 400 degrees, then 30 minutes more at 375 degrees. Pure ambrosia.

Blueberry Muffins:
4 cups whole wheat flour, 1 teaspoon sea salt, 1/3 cup raw sugar, 1 tablespoon baking powder, 1 tablespoon brewer’s yeast, 1 cup milk, approximately 1/4 cup soy oil, 2 eggs (lightly beaten), 1 cup blueberries.
(1) Preheat oven to 400 degrees. (2) In a mixing bowl, combine the flour, salt, sugar, baking powder, and yeast. Stir in enough milk to make a stiff dough. (3) Stir in the oil, eggs, and blueberries. Spoon into oiled muffin tins so they are 2/3 full. Bake 30 minutes or until done. Makes about three dozen 2 inch muffins.

Blueberry Syrup:
2 quarts blueberries, 4 cups sugar, 3/4 cups cold water.
Mash fruit, sprinkle with sugar, cover and let stand overnight in refrigerator. Add water, bring to boil, and cook 20 minutes. Strain through cheesecloth. Heat to boiling point, pour into hot clean jars. Process 10 minutes in boiling water bath canner.

Blueberry Casserole Bread:
2 cups sifted all purpose flour, 1 cup sugar, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon grated orange rind, 1 cup grated sharp cheddar cheese, 1 cup fresh or frozen dry pack blueberries, 3/4 cup orange juice, 2 tablespoons shortening, 1 egg.
Combine flour, sugar, baking powder, baking soda, salt, orange rind, cheese, and blueberries. Add orange juice, shortening, and egg. Beat until smooth. Pour into a well greased 1-1/2 quart casserole dish. Bake at 350 degrees for 55-65 minutes or until bread feels firm to the touch. Serve spread with butter.

Blueberry Cobbler:
1 pint blueberries, 1/3 cup water, 1-1/2 cups raw sugar, 1 teaspoon grated lemon rind, 1 cup whole wheat flour, 1/2 teaspoon sea salt, 1 teaspoon baking powder, 1/3 cup butter.
(1) Preheat oven to 350 degrees. (2) Combine the berries, water, three-quarters cup of the sugar, and the lemon rind in a heatproof casserole. Bring to a boil and simmer two minutes. (3) Meanwhile, combine the remaining sugar with the flour, salt and baking powder. Cut in the butter until mixture is crumbly. (4) Sprinkle crumbs over the fruit. Bake about 25 minutes or until browned. Serve warm. Makes about four to five servings.

Duck with Blueberry Sauce

2 Ducks, whole
Salt and pepper

1 tb Butter
5 tb Sugar
2/3 c Wine vinegar
Juice of 4 oranges
1/3 c Chicken stock
1/4 c Blueberries
1 tb Cognac

Season ducks with salt and pepper and roast at 500F for 30 minutes. Reduce heat to 350F and roast 60-75 minutes, or until ducks are tender. Baste two or three times with pan drippings. Cool ducks 20 minutes then carve and arrange on a warm platter.

Heat butter and sugar until caramelized. Add vinegar, juice from the oranges and the stock. Stir until caramel is dissolved, then boil until reduced to a syrup. Add blueberries and cognac and spoon sauce over duck.

Here’s a Finnish Blueberry pie recipe.

4.75 oz (150 g) butter or margarine
1/4 cup (1/2 dl) sugar
1 egg
1/4 cup (1/2 dl) cream
1/4 cup (2-1/2 dl) flour

Quart (c. 1 l) blueberries
1 Tbsp dried breadcrumbs or potato flour

1. Whisk the butter or margarine and add sugar, if desired.
2. Add the egg, mixing well, then the cream and flour in turns. Don’t beat too much or the dough will get tough.
3. Let the dough stand for a while in a cool place.
4. Roll out the dough into a thin sheet on a baking pan.
5. Mix the blueberries with sugar and dried breadcrumbs or potato flour.
6. Spread the filling onto the dough and raise the edges.
7. Bake at 200 degrees C until the crust is golden brown, c. 30 minutes.

Thought you might like this one, sounds good.


Chill this overnight to develop the blueberry flavor and give the filling time to set.

9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries

1 cup chilled heavy whipping cream
1 tablespoon sugar
4 1/2-pint baskets blueberries
2/3 cup blueberry jam

Preheat oven to 350 deg. F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.

Pour 1/4 cup water into small saucepan sprinkle gelatin
over. Let stand 10 minutes. Stir over very low heat just
until gelatin dissolves. Set aside.
Blend cream cheese, cream, sugar, and lemon juice in
processor until smooth. Add berries puree until smooth
(some blueberry bits will remain). With machine running,
add warm gelatin mixture through feed tube and blend well.
Pour filling into crust. Cover chill overnight. (Can be
made 2 days ahead. Keep chilled.) Run knife around pan
sides to loosen cake. Release pan sides. Transfer to platter.

Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

Whole graham crackers measure 5ࡨ 1/4 inches before being broken into four smaller rectangles.

Here are two of my favourites:

Very Blueberry Oatmeal Muffins

1 c. oatmeal
1 c. flour
1/4 c. sugar
1 tablespoon baking powder
1/2 tsp salt
2 tablespoons grated lemon rind

Stir in:
1 c. milk
1 egg, beaten
3 tablespoons organic canola oil

Fold in:
1 – 1 1/2 c blueberries

Do not over mix. Bake about 20 minutes. Makes 12.

This recipe came from my friend Joan den Broeder in Michigan and can also be made with dried cherries, cranberries etc.

Preheat oven to 325. Butter an 11 ” deepish pie plate or shallow medium baking dish.

Whiz together in blender (or combine very well with hand beater):

1 c. milk
3 eggs
1/2 c. flour
1 tablespoon sugar
2 tsp vanilla

Put 3 c. blueberries in buttered dish and sprinkle with 1/4 c sugar. Pour batter over and bake 30 min.

Serve warm with cream or ice cream. Serves 6.

This is a traditional country French dessert that can also be made with lots of different fruits ( peaches, cherries, pears, plums, etc). I have been making it since 1974 when I copied the recipe from House & Garden magazine.

My favorite is to get a bowl full and just eat them. No sugar or cream added.

My mother (Ruth Weber Wheeler) remembered that there was a first nation family near the mouth of West River. She called it a village but remembered that it was the Eskima (ps) family. They would come by the island and sell blueberries. Sometimes they would meet them on the island picking and then later they would come by to sell them. She recalled that the patriarch of the family ( Wilson I think?) would be in the bow of the boat and his wife would be rowing. This would have been in the 20’s.

We also make an awesome blueberry pie, but it is a fairly standard recipe as is the jam we make.

80g unrefined caster sugar
30ml cider vinegar
50ml water
a pinch cayenne pepper
2 shallots, peeled and finely chopped
300g blueberries
pinch salt

Place the first 5 ingredients into a saucepan and simmer until the liquid has reduced and the mixture becomes a little syrupy. Add the blueberries and salt and simmer for 3-4 minutes, stirring a little. Leave to cool and gently mix before spooning on your pancakes.

Chilled Blueberry Soup

1 tablespoon cornstarch
2 cups cold water, divided
2 1/2 cups fresh blueberries, cleaned
3 tablespoons sugar
1 1/2 cups Marsala wine
1/2 cup nonfat sour cream or yogurt

Mix cornstarch with 1/4 cup of the cold water. In a saucepan combine
blueberries, cornstarch, remaining water, sugar, and wine. Cook over low
heat until blueberries are soft, about 15 minutes. Mix in blender or food
processor until berries are smooth. Chill well in refrigerator. Before
serving, stir in sour cream or yogurt ladle into chilled bowls. Can be a
unique summer appetizer or a low-fat desert. Makes 6-8 servings. From the
State of Maine Blueberry Festival, Union, ME.

Mulligan Stew with Blueberry Dumplings Recipe

1 (3-1/2 to 4 pounds) chicken, cut in pieces
1 Tbsp unsalted butter
1 Tbsp wild vegetable oil such as safflower
Salt and fresh ground pepper
2 bay leaves
4 fresh thyme sprigs
4 allspice berries
1 medium rutabaga, peeled and cut in 1/2-inch cubes
1 large potato, peeled and cut in 2-inch cubes
4 small carrots, peeled and cut in 1/2-inch cubes
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp freshly grated nutmeg
1 egg, beaten
3 Tbsp unsalted butter, melted
2/3 cup buttermilk
1/2 cup wild blueberries fresh or frozen or 1/4 c up golden raisins coarsely chopped
2 cups green peas, fresh or frozen
3 small parsnips, cut in 1/2-inch cubes

Rinse chicken well and pat it thoroughly dry.

Heat the butter and oil in a large (at least 8-quart) heavy stockpot or Dutch oven over medium-high heat. When it is hot, add the chicken pieces, season them generously with salt and pepper, and brown on both sides, seasoning the other side when you turn the pieces. Brown the chicken in several batches to avoid crowding the pan, 8 minutes per batch.

Transfer chicken to a plate or bowl, drain off half the fat in the pan, and then return the chicken to the pan. Add enough water to just cover the chicken. Then add the herbs and rutabaga. Cover, and leaving the heat at medium-high, bring to a boil. Cook until rutabaga is nearly soft through but still somewhat crisp, about 10 minutes. Add the potato and the carrots, cover, and cook until carrots are nearly tender, about 15 minutes.

While the stew is cooking, make the dumpling dough. To do this, sift the flour, baking powder, 1 tsp salt, baking soda and nutmeg together into a medium-size bowl. Make a well in the middle and add the egg, melted butter and buttermilk mix them together in the well with a small whisk, a fork or your fingers. Working quickly, incorporate the dry ingredients to make a fairly stiff dough. Fold in the blueberries or raisins.

Adjust the seasoning of the stew and make sure it is boiling merrily then stir in the peas and parsnips. Next, one heaping tablespoon at a time, drop the dumpling dough on top of the stew so the dumplings are not touching. Cover, and cook just until the dumplings are puffed and cooked through, no longer than 15 minutes. Check them occasionally to be sure they don’t overcook and become dry.

To serve, cut through the dumplings with a serving spoon, and ladle the chicken and vegetables into warmed shallow soup bowls (remove the thyme and bay leaves). Place the dumplings on top serve immediately.

* 3 cups all-purpose flour
* 1 cup sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 1 egg, beaten
* 1 2/3 cups milk
* 1/4 cup vegetable oil
* 1 teaspoon vanilla extract
* 1 teaspoon grated lemon peel
* 1 1/2 cups fresh or frozen blueberries
* 1/2 cup chopped pecans

Grease and flour a 9x5x3-inch loaf pan set aside.

In a medium bowl, mix together the flour, sugar, baking powder, salt, and baking soda. Make a well in the center and set aside.

In a large mixing bowl, combine beaten egg, milk, vegetable oil, and vanilla extract add to the well in dry ingredients. Stir just until batter is moistened.

Fold in lemon peel, blueberries, and chopped pecans. Spoon into prepared loaf pan. Bake at 350° for 60 to 75 minutes, until a wooden toothpick comes out clean when inserted in the center of the loaf. Cool blueberry bread in pan on a rack. For best flavor, wrap and store overnight.

Blueberry Granola Bars

• 1/2 cup honey
• 1/4 cup firmly packed brown sugar
• 3 tablespoons vegetable oil
• 1 -1/2 teaspoons ground cinnamon
• 1 -1/2 cups quick-cooking oats
• 2 cups fresh blueberries

Preheat oven to 350°F. Lightly grease a 9X9-inch square baking pan.

In a medium-size saucepan, combine honey, brown sugar, oil, and cinnamon, and bring to a boil. Continue boiling for 2 minutes do not stir.

In a large mixing bowl, combine oats and blueberries. Stir in honey mixture until thoroughly blended. Spread onto the prepared baking pan, gently pressing mixture flat. Bake until lightly browned, about 40 minutes. Cool completely in the pan on a wire rack. Cut into 1-1/2 by 3 inch bars.
Makes 18 bars.

• 5 cups (750g) Wild Blueberries
• 1/4 cup (50g) sugar
• 1/2 teaspoon grated lemon rind
• 1 cup (2 medium) diced peeled apples

• 1/2 cup (80g) light brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 cup (60g) white flour
• 1/2 cup (50g) chopped pecans (optional)
• 1/2 cup (40g) rolled oats
• 3 tablespoons (40g) butter or soft margarine (not diet)
• 1/8 teaspoon salt (optional) Preheat oven to 325 degrees F. (165 degrees C.)

Filling: In a small bowl, combine the Wild Blueberries, sugar, lemon rind, and apples. Mix well and place in a well-buttered 8 x 8 x 2-inch (20 x 20 x 5cm) pan.

Crisp: In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt and rub in the butter with your fingers until it resembles coarse crumbs. Spread evenly over the Wild Blueberry filling. Bake 45 minutes or until the crust is brown.

Wild Blueberry Crisp serves 6.

Very Blueberry Cheesecake

1 1/2 c Vanilla Wafer Crumbs
1/4 c Margarine, Melted
1 ea envelope Unflavored Gelatin
1/4 c Cold Water
16 oz Cream Cheese, Softened
1 tb Lemon Juice
1 ts Grated Lemon Peel
7 oz (1 jar) Marshmallow Creme
3 c Frozen Whipped Topping (thaw)
2 c Blueberries Frozen or Fresh

Combine crumbs and margarine, press onto bottom of 9-inch
springform pan. Chill.

Soften gelatin in water, stir over low heat until dissolved.

Gradually add gelatin to cream cheese, mixing at medium speed on
electric mixer until well blended.

Beat in marshmallow creme fold in whipped topping.

Puree blueberries fold into cream cheese mixture.

Garnish with additional frozen whipped topping, thawed, and lemon

Here’s a really good blueberry butter recipe that is great to use on toast,
waffles, pancakes, English Muffins, etc.! I’ll bet it would be great used with
the Blueberry Bread recipe on your site!

1 1/2 cup fresh or frozen blueberries
1 cup unsalted butter
1/2 cup powdered sugar

Wash the berries and let them dry on a paper towel. Allow the butter to come to
room temperature so it will soften.

Chop the berries and add to the butter, along with powdered sugar. Mix well
with a blender and refrigerate or freeze.

Thanks for sharing all of your wonderful recipes!


Remove front shanks from Deer (easiest when it is hanging). We use a Sawsall to cut the bone and it works great. Also rear shanks if young Deer. Cut below shoulder or back hock joint about 6 – 7 inches long. Remove any hair. If you have more than one Deer bag up 2 – 3 shanks at a time in freezer bags and freeze for later use.

Vernison Shanks in Red Wine Sauce – very easy and just delicious

Place 2 – 3 fresh or frozen Deer Shanks in 5 Qt or larger Slow Cooker.
Add 1 part Red table Wine (or whatever you have as long as it is not sweet) and 2 parts Beef Broth to nearly cover.
Add 1 – 2 tsp Club House Greek Seasoning.
Cook on low setting 7 – 10 hours. Turn shanks over once or twice. Meat will be just about falling off the bone.
Remove Shanks to serving dish.
Pour about half of liquid into med saucepan. Add water/flour mix to make a thin gravy/sauce.
Addition of 1 pkg of brown gravy mix gives extra flavor or add salt and pepper to taste.
Serve Shanks and sauce with mashed potatoes, salad and/or vegetables.
2 of these meaty Shanks will serve 3 adults unless they are big eaters.

This recipe is good with Cariboo shanks too. Don’t see why it would not be good with Antelope or Mountain Sheep shanks but have never had opportunity to try that. Maybe next season.

I have been making this with BC Deer for some years and when I moved to Alberta with my new partner I found they were turning this delicious part of the Deer into trim. I had the boys remove the shanks from all the Deer they got and bagged and froze them. In Alberta you can harvest more Deer and they are more prolific so I ended up with quite a few in the freezer from our own deer and from friends who had no idea (yet) what they are missing.

MOOSE SHORT RIBS (good enough for company and kids love them) – From Shelley Pearson

Cut (Sawsall works good for us) strips of rib below loin in 2 – 3 inch strips lengthwise. Remove any hair. Cut apart between bones into individual short ribs. Bag for freezer in amounts for your family (1 – 2 ribs per person)

Place enough ribs for your crew in Slow Cooker (if frozen thaw to at least separate)

Mix together:
1 10 oz can tomato soup
1 14 oz can tomato sauce, crushed tomatoes or diced tomatoes, whatever you have.
2 TBSP Molasses
2 TBSP Vinegar
1 tsp salt
1/2 tsp coarse ground pepper

Pour over ribs. If cooking large amount and it does not look like enough sauce just add another can of tomato soup.
Cook 7 – 10 hours on low. Meat will be tender and falling off bone.

Serve 1 -2 ribs per person with mashed potatoes or rice, vegetables and/or salad.


Remove tenderloins from Moose after about 2 days of hanging and before they dry out. Trim off membrane, etc.
Slice in about one inch thick slices.
Partially fry enough bacon to wrap around each slice
Cool and wrap around each slice of tenderloin and secure with toothpick.
Freeze what you are not going to use on cookie sheet and then bag.
Cook to desired doneness on BBQ or George Foreman grill (works excellent, the biggest grill can cook 8 or 10 of these at a time for a group).
Serve with baked potato and fixins and salad or whatever pleases you.

I believe in utilizing as much of our game in the best way possible and we don’t make hamburger from trim so this keeps the ribs from being wasted.

These recipes are tried and true favorites of my family. Hope you all enjoy them as much as we do.

Mixed small game
1 lb Onions chopped
1 lb Fresh mushrooms sliced
1 can Cream of celery soup – (10 3/4 oz)
2 tbl Fresh parsley or cilantro chopped
Salt to taste
Freshly-ground black pepper to taste
1/2 cup Red wine

Instructions: Cut the game into pieces. Put the onions into the pot first. Add the meat, then fill the pot with sliced mushrooms. Add the celery soup, parsley, salt, pepper and red wine. Turn the heat to low and cook for 8 to 10 hours. (This dish doesn’t have to be stirred, so you can leave the crockpot unattended.)

Serve the meat and pot gravy with fluffy white rice, steamed vegetables or a green salad, and a crusty loaf of bread. Leftovers are great and can be frozen, along with some of the gravy.

Comments: Recipes for cooking a mixture of small game are hard to come by. Yet hunters often bring home a mixed bag or have small amounts of assorted game in the freezer that need to be used up. And having several portions of the same kind of small game doesn’t necessarily mean they can all be cooked successfully using the same recipe. There is, for example, a vast difference between old and young squirrels. No meat is tougher than that of an old squirrel, whereas the young ones are quite tender. At last, here is a solution.

Fill a crockpot with mixed small game, along with, perhaps, a freezer-burned grouse or a couple of doves. Tough or tender – it doesn’t matter.

This recipe works with any meat as long as you have a standard crockpot (3.5- or 4-quart). For best results for all-day cooking, the heating elements should be in the sides instead of the bottom. The amount of game isn’t specified in the ingredients list, but there should be enough so that, when all of the ingredients are added, the pot is filled (or almost filled) to the top. If you are short of meat, add a few chicken gizzards or maybe a disjointed Cornish game hen.

Venison – Roe Haunch on the bone, marinated and roasted

4-6 tbs of olive oil
1/2 bottle red wine
1 onion sliced
3 sprigs parsley
1 bay leaf
8 peppercorns, crushed
1/4 tsp thyme
combine all the ingredients and mix well.
Leave the haunch in the marinade for 24 hours before cooking
loosely wrap the haunch in foil and put in the oven at 190c, 375f, gas 5
Baste every 10 minutes
Cook for 20 mins per 450g (1 lb)
Gravy ingredients
2 tbs flour
2 tsp tomato puree
salt & pepper
150ml fresh/sour cream
Gravy – remove most of the fat from the pan and stir the flour into the pan juices.
Add 275ml of marinade, the tomato puree, salt & pepper, and cream.
stir well and heat till bubbling.

2 lb Venison or moose steak
3 tbl Lemon juice
1/4 cup Flour
1 tsp Chili powder
1/4 cup Lard
1/2 tsp Mace
4 x Bay leaves
1/2 tsp Fresh lovage or celery
1 cup Red wine

Instructions: Cut meat into 1″ cubes & roll in lemon juice. Mix flour & chili powder dredge cubes in mixture. Heat lard in large skillet & brown meat a few at a time. When all are seared return to pan add spices & red wine. Cover with cold water & bring to boil. Lower heat & simmer, covered, for 1/2 hour. Transfer meat to pie dish & top with crust. Bake at 400 oven for 20-25 minutes.

Cut meat 1/4′ thick and 3/4′ wide.

3# Lean Venison (No Fat!)
1 T Salt
1 T Insta Cure or a cure of your choice
1 T Onion powder
1 T Garlic powder
1 T black Pepper
1/4 cup of Soy or Teriyaki Sauce
1/3 cup Worcestershire Sauce

Marinate with all Ingredients for 24 hours. Covered.
Dry in Smoker or oven about 10 hours at 100 Deg. F. on Racks sprayed with Pam (or similar) to prevent sticking.
Dry meat longer if you want it real hard.
Pack in Jars with perforated lids to prevent molding.

NOTE: To prevent meat from falling thru oven racks cut hardware cloth (metal 1/4″ mesh) and place on top of oven racks.

Venison Italian Soup

1 pound ground venison
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
2 (8 ounce) cans tomato sauce
3 cups water
1 tablespoon minced garlic
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (15 ounce) can pinto beans
1 (15 ounce) can green beans
1 carrot, chopped
1 zucchini, chopped
1/2 (16 ounce) package fusili (spiral) pasta

1 Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes.
2 Stir in beans, carrots, and zucchini. Simmer soup for 90 minutes.
3 Add pasta, and cook until tender. Top individual servings with grated cheese, and serve.

Medallions of Venison with Poivrade Sauce

4 small venison fillet medallions
1 cup Burgundy wine
1 cup water
1 garlic clove, crushed
Several juniper berries, crushed
1/2 cup clarified butter
Pate de foie gras (1 teaspoon per medallion)
3 tablespoons flour

3 tablespoons butter
3 scallions, minced
1 cup of the marinade
1 small can beef bouillon
1/4 teaspoon dried thyme
3 tablespoons butter, softened
6-8 peppercorns, crushed

Combine the wine, water garlic and juniper berries in a sauce pan and bring to a boil, cook for five minutes. Let cool and pour over venison medallions and let marinate in the refrigerator for several hours. Remove the venison, reserving the marinade, and pat dry. Now prepare the sauce by melting the butter add the scallions and cook until tender. Stir in the marinade and bouillon and bring to a boil. Add the thyme and reduce the liquid to half. Combine the soft butter and flour, working it almost to a paste, then gradually add it to the simmering liquid, whisking it all the while until the sauce is thickened. Stir in the peppercorns. Sauté the medallions in clarified butter quickly, making sure they do not get overdone. Spread the foie gras over each medallions. Spoon the sauce over each medallions as it is plated.

Prepare bear meat ahead of time as follows: Take 1-1½ lbs. of clean meat with some bone left in. Best parts are from the hindquarter or front shoulders. Cut 1-2 inches thick. Use ½ oz. of Morton’s smoke-flavored sugar cure for each lb. of bear meat. Rub cure in well and place meat in refrigerator for 1-2 weeks, depending on thickness. Remove meat from refrigerator and soak in lukewarm water for about an hour to remove excess surface salt. Pat dry and return to the refrigerator for another 2 days. At this point you can either put the meat in the beans (see below) or smoke in your smokehouse to desired taste and then put in the beans.
Prepare beans as follows:

1 lb. small white beans (dry)
2 t. dry mustard
1 T. salt
3 medium onions, diced
¼ C. brown sugar
¼ C. molasses
2 T. pickle juice or vinegar with a little cinnamon and cloves
1-1½ lbs. bear meat prepared as above
Soak beans overnight. Drain and rinse. Cover beans with water, and mix in all ingredients. Bake 6-8 hours at 250° with the lid on.

Crispy Duck
(Mandarin Style)

Traditionally, Crispy Duck is served as follows. Place platters of duck, heated pancakes, bowl of sauce, and scallion brushes on the table. Each guest spreads a pancake flat on a plate, dips a scallion in the sauce and brushes the pancake with it. The scallion is placed in the middle of the pancake with a piece of duck skin and a piece of meat on top. The pancake is folded over about 1 inch to enclose the filling, and the whole rolled into a cylinder that can be picked up and eaten with the fingers.

1 duck (or goose)
5-6 C water
¼ C honey
4 slices peeled fresh ginger root (1″ diameter, 1/8″ thick)
2 scallions, including the green tops, cut in 2″ lengths

¼ C hoisin sauce
1 T water
1 t sesame-seed oil
2 t sugar
12 scallions
Make sauce by combining hoisin sauce, water, sesame-seed oil and sugar in small pan and stir to dissolve sugar. Bring to a boil then simmer for 3 minutes and cool.

Prepare scallion brushes by cutting scallions to 3-inch lengths and trimming roots. Stand each scallion on end and make four intersecting cuts 1 inch deep into stalk repeat at other end. Place scallions in ice water and refrigerate until cut parts curl into brush like fans.

2 C sifted all-purpose flour
¾ C boiling water
1 to 2 T sesame-seed oil

Sift flour in mixing bowl make a well in the center and add ¾ cup of boiling water. Using a wooden spoon, gradually mix flour and water together until a soft dough is formed. Knead gently for 10 minutes on a lightly floured surface. Cover with damp towel and let rest for 15 minutes.

Roll dough to about ¼-inch thickness. With a 2½-inch cookie cutter (or glass) cut as many circles of dough as possible. Arrange circles side by side brush half the circles lightly with sesame-seed oil and, sandwich-wise, place un-oiled circles on top. With a rolling pin, flatten each sandwiched pair into a 6-inch circle, rotating the sandwich an inch or so in a clockwise direction as you roll so the circle keeps its shape, and turning it once to roll both sides. Cover pancakes with a dry towel.

Set a heavy skillet on high heat for 30 seconds. Reduce heat to medium and cook pancakes, one at a time, in ungreased pan. Turn them over as they puff up and little bubbles appear on the surface. Regulate heat so pancakes become specked with brown after cooking about 1 minute on each side. As each pancake is finished, gently separate the halves and stack them. Serve at once or wrap in foil and refrigerate or freeze for later use. To reheat, steam for 10 minutes or warm (still wrapped in foil) in a preheated 350° oven for about 10 minutes.

Wash the duck with cold water and pat dry inside and out. Suspend with a cord tied around loose neck skin (or under wings) in a cool airy place for 3 hours to dry the skin (train a fan on the bird to speed drying).

In a wok or large casserole, combine water, honey, ginger root and cut scallions bring to a boil over high heat. Holding the duck by the cord, lower it into the boiling liquid, using a spoon to turn the duck from side to side until thoroughly moistened. Remove the duck (discard liquid) and re-hang in cool place to dry for 2 to 3 hours.

Preheat oven to 375°. Untie duck and cut off any loose neck skin. Place duck, breast side up, on a rack and set in the middle of the oven for 20 minutes a pound. Lower heat to 300°, turn duck on its breast and roast 10 minutes a pound. Then raise heat to 375°, return duck to original position and roast for a final 10 minutes a pound.

Using a small sharp knife and your fingers, remove the crisp skin from the breast, sides and back of duck. Cut skin into small rectangles and arrange in a single layer on a heated platter. Carve the wings, drumsticks and all meat away from the carcass. Slice meat into small pieces and arrange with wings and drumsticks on another heated platter. Serve as above

Roast Moose Supreme
3-4 lb. roast
½ C. red cooking wine (divided)
1 t. meat tenderizer
2 t. salt
2 t. pepper
1 t. garlic powder
6 thin slices of fresh lemon
4-6 slices salt pork

Basting Sauce:
¼ C. butter
¼ C. honey
½ C. frozen orange juice concentrate
½ t. rosemary

Soak roast in water with ½ C. vinegar overnight. Rinse and dry well. Brush with wine. Shake on tenderizer, salt, pepper, and garlic powder. Place lemon slices on top of roast. Place salt pork on top of lemon slices. Secure with toothpicks. Place in 300° oven 4-5 hours. In top of double boiler, melt butter add honey, orange juice, remainder of wine and rosemary. Baste roast often with this mixture while baking.

Did you know that…
After cooking, small roasts should sit for 10-15 minutes before carving a large roast should sit for 20-30 minutes.

Breast of Grouse
2 breasts of grouse
4 T. butter
½ glass tart jelly (apple, gooseberry, etc.)
5 oz. dry sherry
salt and pepper
3-4 T. heavy cream

Sauté breasts in butter until nearly tender, about 15 minutes, add jelly and wine. Salt and pepper to taste. Cook, covered, 15 to 20 minutes. Remove breasts to a platter. Add cream and a dash of paprika to the gravy. Taste for seasoning and if necessary add salt and pepper. Pour gravy over meat. Makes 3 to 4 servings.

Guacamole moose kebab recipes

5 oz. moose, properly aged and cut into 1 inch chunks
5 oz. cherry tomatoes
5 oz. avocadoes, skinned, de-stoned and cut into 1 inch cubes
1 onion, coarsely chopped
½ cup sunflower oil
1 cup lime juice
1 cup cilantro, chopped
½ cup chili sauce
a spinach salad to serve
soft crusty rolls to serve

Combine onion, oil, lime juice, cilantro and chili sauce. Add moose, tomato and avocado pieces and coat thoroughly. Cover and chill for 5 hours.

Preheat grill to hot. Using metal skewers, pierce centers of each piece until full. Balance skewers on a grill pan and cook for 5 minutes each side, or until juices run clean. Serve hot with a spinach salad and soft crusty rolls.

Roast Partridge on a bed of Liver Pate

Description/Notes: Serves 4 – Crisp and succulent partridge served on a bed of liver pate and garnished with watercress and fried breadcrumbs. Delicious!

Ingredients: for the roast partridge

4 young partridges
8 rashers bacon
salt and pepper
4 slices toast
liver pate
fried crumbs

4 oz. (125g) fresh white breadcrumbs
1 oz. (25g) butter

Pre-heat oven to 450F, Gas Mark 8, 230C.
Season the partridges with salt and pepper.
Put a knob of butter inside the birds and put 2 slices of bacon on their breast.
Stand on a trivet in a roasting tin, baste with melted butter, and cook in the pre-heated oven for 10 minutes, basting again after 5 minutes.
Reduce the heat to 400F, Gas Mark 6, 200C and cook again for 10 minutes, basting twice.
Remove the bacon from the breasts, baste with hot butter, sprinkle with flour, baste again and cook for a further 4-5 minutes to make the breasts crispy.
Increase the oven to 450F, Gas Mark 8, 230C and cook till birds are browned.

For the fried crumbs, melt the butter in a frying pan, stir in the crumbs and keep turning until they are brown and crisp

Spread the toast with liver pate, arrange the birds on top and garnish with fried crumbs and watercress

1 rabbit, cut up
1/2 cup lemon juice
3/4 cup butter
2 tsp. salt
2 tsp. summer savory
1 tsp. paprika
1 tsp. dry mustard
1/4 tsp. pepper

Marinate rabbit in lemon juice for at least three hours in refrigerator. Melt butter in saucepan and add remaining ingredients. Grill rabbit 5 to 7 inches from coals being careful that fire is not too hot. Brush with butter mixture and grill 40-45 minutes, turning frequently until golden brown and tender.

(Note: Since rabbit has so little fat in the meat, it must be cooked over low heat or it will be tough. If you can hold your hand near the grill for a count of 3-5 seconds, the fire should be about the correct temperature).

1 Rabbit, cleaned cut into pieces
Cooking oil
Salt and pepper
1 Onion, sliced
1/4 c Flour
If it is a young rabbit, proceed with recipe. A older tougher rabbit should be boiled in saltwater until tender. Lightly brown onions in cooking oil. Dredge rabbit pieces in flour. salt and pepper. Put in hot skillet with oil and onions and cook until brown on both sides. Remove meat from skillet and make gravy by sprinkling a tbs. of flour from dredging in oil. Cook until brown. At 1 1/2 cups water, return rabbit to mixture and cook slowly until gravy thickens. 6 servings

This recipe for roast grouse includes black pudding (you may have to omit this if it is not available) and griddled green vegetables. It comes from the kitchens of the 5-star Gleneagles Hotel in Perthshire, Scotland.

Ingredients (to serve four):
1lb 2 oz new potatoes
4 sticks celery
1 leek
2 small courgettes (zucchini – baby marrows)
12 baby asparagus tips
8 baby onions
3 tbsp olive oil
2 oz butter
4 whole grouse [oven ready]
4 oz shallots
2 stalks of fresh thyme , chopped
1 fl oz Madeira
Half pint game or beef jus (gravy)
4 slices black pudding
salt and pepper to taste
Place the new potatoes in a pan, cover with salted water and three-quarter cook (10-12 minutes). Drain and refresh under cold water until cool. While the potatoes are cooking, wash trim and cut the celery, leek, and courgette crossways in to 2cm rounds at an angle. Leave the asparagus and onions whole. Lightly season the vegetables and brush with olive oil.

Preheat a griddle pan. Slice the new potatoes lengthways into quarters and fry them with the vegetables on the griddle to create a criss-cross effect. Remove and place on oven tray to reheat later.

Preheat oven to 200C/400F/gas mark 6. Heat the remaining olive oil and 1oz of the butter in a heavy based frying pan. Season the grouse and seal on all sides of the pan. Place in a roasting tray and cook in the oven for about 20 minutes. Leave to rest for approximately 5 minutes.

To make the sauce, peel and finely shred the shallots. Melt the remaining butter in a saucepan, add the shallots and thyme and cover. Cook for about 2 minutes, until just transparent. Add the Madeira and the game or beef jus and bring to the boil. Strain and set aside.

Grill the black pudding on both sides until cooked and crispy. Place on kitchen paper to drain for a few seconds. While the black pudding is cooking, place the vegetables back into the oven for 2 – 3 minutes to reheat.

To assemble the dish, place a slice of black pudding in the centre of each plate and arrange some vegetables and potatoes around it. Place the grouse next to the black pudding. Season the sauce and spoon over.

SHOPPING LIST: dairy sour cream, flour, honey, margarine, moose steak, salt, and pepper

moose steak, 1/4 cup + 2 tbsp. flour, 1/4 cup melted margarine, 1/4 cup honey, 1/2 tsp. salt, 1/4 tsp. pepper, dairy sour cream.

Heat fry pan and melt 1/4 cup of margarine.
Dredge the moose steak with 1/4 cup of flour
Brown moose meat on both sides in hot butter.
Place the moose steak in a roasting pan.
Mix together 1/4 cup of honey, 1/2 tsp. salt, and 1/4 tsp. pepper.
Pour the mixture over the top of the moose steak
Roast covered in a 300F degree oven until tender, about 2 hours.
Take from oven and remove moose steak from roasting pan
Skim fat from cooking liquid, reserving 2 tablespoons.
In a saucepan, heat the 2 tbsp. fat and blend in 2 tbsp. flour.
Gradually stir in 1 cup of the liquid remaining in the roasting pan from the meat.
Cook, stirring until thickened.
Mix in 1 cup of dairy sour cream and heat thoroughly.
Serve the gravy with the moose steak.

1st Place “Blue Ribbon” Winner Of Fred Trost’s 1990 Fish & Game Cooking Contest

(Tom Boaks)

2 lbs. venison (cut in chunks)

1 c. olive oil
1/4 c. wine vinegar
1/4 c. lemon juice
1 t. each salt & pepper
1/2 t. dry mustard
1/2 t. paprika
1 t. M.S.G.
1 sliced onion
4-6 cloves garlic, smashed

1/2 c. catsup
2 T. honey
2 T. cider vinegar
1 t. dry mustard
2 t. Kitchen Bouquet
dash of hot pepper sauce
1/4 t. cayenne pepper

1.) Soak venison chunks in marinade overnight in refrigerator.
2.) Spear shish-kabob with mushrooms, onions, green and red sweet peppers (or whatever vegetables you like).
3.) Baste with hot sauce while grilling for 12-15 minutes over medium coals.
4.) Serve with rice.

Partridges – 2
Braising steak – 450g (1 lb)
Plain flour – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Dried thyme – ¼ tsp
Dried marjoram – ¼ tsp, optional
Pastry – 750g (1½ lb)
Onion – 1 large, finely sliced
Mushrooms – 110g (4 oz), finely sliced
Good brown stock – 900 ml (1½ pints)

  1. Cut the birds in half through the breast bone, using a sharp, heavy knife. Trim the steak and divide into 4 pieces.
  2. Season the flour with salt, black pepper and herbs and roll the pieces of game and steak in it.
  3. Roll out the suet crust pastry to 5 mm (¼ inch) thickness and line a 1.5 litre (2½ pint) pudding basin. Roll out a separate circle for the lid.
  4. Put the steak in the lined basin and pack the pieces of game on top. Tuck slices of onion and mushroom into all the spaces and sprinkle the remainder on top.
  5. Pour in the stock to about 1 cm (½ inch) below the top of the bowl. Brush the top edge of the crust with a little milk and put on the lid, pinching the edges well together. Cover with aluminium foil, turning it under the rim of the pudding basin and put a plate on top.
  6. Stand the basin in a large saucepan and pour in boiling water to come halfway up the sides. Simmer gently, keeping the saucepan always just on the boil, for 2½ hours. Add more boiling water from time to time, if the level is becoming very low.
  7. To serve, stand the basin on a plate and wrap round with a clean cloth. Cut round and lift off the top crust and set on one side, so the pieces of meat and game can easily be lifted out and the side and bottom crust can be cut in sections.

Olde English Rabbit Pie

Self-raising flour – 350g (12 oz)
Shredded suet – 175g (6 oz)
Salt – ½ tsp
Freshly ground black pepper

Rabbit – 1, approximately 1.4 kg (3 lb), cut into joints
Onions – 2 medium, chopped fairly small
Unsmoked streaky bacon – 225g (8 oz), in one piece
Cooking apple – 1 medium, peeled and sliced
Pitted prunes – 110g (4 oz), weighed after the stones have been removed, chopped
Dry cider – 300 ml (10 fl oz)
Stock – 450 ml (15 fl oz), or water
Nutmeg – ½ whole, grated
Bay leaf – 1
Plain flour – 40g (1½ oz)
Butter – 40g (1½ oz)
Salt and freshly ground black pepper

  1. Wash the rabbit joints and place them in a large saucepan. Tuck in the onion and apple among the meat.
  2. Remove the rind from the bacon, chop the meat into 2.5 cm (1 inch) cubes and add to the saucepan along with the bay leaf, a little salt and some freshly milled pepper.
  3. Pour in the cider and the stock, bring to simmering point, skim off any bits of scum, then put a lid on and leave to simmer gently for about an hour or until cooked.
  4. Using a draining spoon, remove the rabbit pieces together with the bacon, apple and onion. Transfer them to the pie dish and sprinkle in the chopped prunes.
  5. Mix the flour and butter to a smooth paste, then add this mixture to the stock in the saucepan, adding it in small pieces. Stir them round over a medium heat to melt and thicken the sauce. Sprinkle in the nutmeg and when the sauce reaches simmering point pour it over the rabbit.
  6. For the suet crust pastry: mix the flour, salt, pepper and suet together, then add enough cold water to form a fairly soft, elastic dough that leaves the bowl cleanly. Roll the dough out to a shape 2.5 cm (1 inch) wider than the top of the pie dish, and cut a 2.5 cm (1 inch) strip all round.
  7. Dampen the edge of the dish and press this strip around the rim of the dish. Dampen the rim of the pastry, and place the pastry lid in position on top, pressing well all round to seal the edges, which can be decorated with fluting if you like. Make a small hole for steam to escape. Bake for 30 minutes or until golden brown.

Venison Steaks Braised in Cream

Venison steaks – 4
Smoked bacon – 25g (1 oz)
Juniper berries – 4, crushed
Freshly ground black pepper
Plain flour – 1-2 tbsp
Butter – 40g (1½ oz)
Soured cream – 125 ml (4 fl oz)
Beef Stock- 125 ml (4 fl oz)
Lemon – ½, juice only
Red wine – 3 tbsp
Button mushrooms – 110g (4 oz), sliced

25 Finalists #PureSouthNAChefContest

Congrats to these 25 chefs – their delicious dishes helped them score a spot as a finalist in the #PureSouthNAChefContest! Each of these chefs now has the opportunity to be one of our 3 winners. The Grand Prize winner for Best Overall Entry will recieve $500 cash and an all-expenses paid trip to New Zealand in 2021 to see first-hand where the incredible Te Mana Lamb and Pure South Venison is raised! The Best Te Mana Lamb Dish will win a Kudu Grills Inferno package and the Best Venison Dish will win a custom blade from Nora Knives.

Scroll below to check out each entry and check back on Wednesday to see which 3 chefs will be announced as our winners!

Chargrill Rack of Te Mana Lamb / Pine Nut and Currant Couscous / Kabocha Squash Puree / Preserved Lemon Greek Yorgurt / Cherries / Cumin Charcoal Coral Crisp/ Green Peas

Sweet Potato Wrapped Venison Short Loin / Panang Curry / Chicken Fat Roatsed Baby Vegetables / Crispy Rice / Micro Shiso / Garlic Chips / Pickled Fresno Peppers

Espresso-Chili Rubbed Venison Tenderloin / Blueberry-Port Demi / Carolina Ramp & Goat Cheese Purple Rice Grits / Spinach / Baby Carrots / Fiddlehead Ferns / Muscadine Glazed Ramps

Te Mana Lamb Rack brined in Scotch Whiskey and Fennel / Lamb Jam made from Lamb Fat, Cherries, and Cherry Peppers / Charcoal Roasted Fennel and Wild Asparagus

Lamb Jus / Te Mana Lamb Rack with Lemon Zest & Green Herb Crumb / Mint & Cucumber Gelee / Morels Stufed with Pea & Mint Puree and Spruce Tips / Purple Asparagus Tips / Shaved Rhubarb and Purple Asparagus /
Foraged Garnishes (Chive Blossoms, Spring Onion Flowers, and Sweet Cicely)

Koji-cured Te Mana Lamb Rack / English Peas / Fiddleheads / Morels / Charred Shallots / Sunchoke Purée / Parsley Oil / Spruce Tip Jus

Sous Vide Lamb Barbacoa / Charred Zucchini with Smoked Crema / Pipián Rojo / Pickled Guacamole Purée / Candied Jalapeño Tumbleweed Tuile / Chicharrón / Foraged Desert Flowers

Coffee – Vanilla – Orange – Salt – Sugar Cured Venison, washed and coated with Kashmiri Chile powder before grilling over mesquite & cherry wood until a crust forms / tDressed with a mixture Shoyu – Rice Vinegar – Whiskey / Soft boiled Egg marinated in Shoyu and Whiskey / Caviar / Shaved Corn with Sunflower Seeds and Caramelized Shallots / Baby Corn and Peanuts preserved in Chili Garlic Oil⁠

Coffee Rubbed Venison / Bacon Braised Radicchio / Beet Puree / Poached Pear Red Wine Gastrique

Venison Tenderloin / Charred Herb and Cocoa Nib Crust / Bariations of Heirloom Carrot (purée, confit, soil) / Koji Cured Turnip / Pickled Blackberry / Black Pepper Condiment / Herb Flowers

Venison Tenderloin Crepinette with Suya Boar Sausage / “Hāngī ” Roasted Roots and Wild Shoots and Thistles / Wild shoots and Herbs Emulsion

Te Mana Lamb Rack covered in Lemon Balm Tips and Thyme Flowers / Asparagus / Morels / Egg Yolk Sauce seasoned with Sea Palm and Black Garlic Shoyu / Hazelnut Crumbs / Morels / Asparagus Espuma / Lamb Jus finished with Banyuls Vinegar

Leek Ash Coated Te Mana Lamb Loin / Heirloom Carrot Puree / Champagne Poached Carrot & Herb Crumble / Micro Salad / Dandelion Scented Potato / Seaweed Oil / Beet Coral / Beet Gastrique / Port & Orange Blossom Pearls

Smoked Cinnamon Pure South Handpicked Venison Tenderloin / Jerusalem Artichoke Purée / Brown Butter Fiddleheads / Pickled Ramps / Black Garlic / Golden Beet Gastrique

Zatar Crusted Te Mana Lamb Rack / Falafel / Feta Mousse / Pickled Red Onion Jelly / Cucumber / Seared Baby Tomatoes / Pomegranate Redux / Herb Purée / Mint / Flowers

“Rhône Valley Lamb” — Te Mana Lmb Loin Sous Vide in a Rosemary Olive Butter / Prune Purée / Aged Rhubarb Vinegar / Red Ixora Emulsion / Beech Ragu / Pickle Currants & Rhubab / Long Thai Pepper & Cassis Tuille

“Hardwood Fired Tunisian-East Indian Thali”

Te Mana Lamb Leg | de boned, cleaned, re-wrapped, marinated in evoo, turmeric, ginger, chilies & soft spices, cooked on the bone.

Marble Potatoes | cooked in the coals in cast iron with rendered lamb fat dripped from the leg & chops above, bay leaf, cinnamon stick, crunchy salt

Grilled Ramps Green Chutney | of cilantro, mint, chilies, green garlic

Te Mana Lamb Loin Chops | marinated in spring onions, green garlic, ginger, chilies, cinnamon & bay leaves Labneh, keema curry masala, petite radishes & their flowers

Keema Curry Shaksuka | cooked in the coals in cast iron with ginger, spring onions, early girl tomato, sugar snap peas, green garlic, indian green chilies, farm egg

Naan | smothered with blitzed mint, basil, cilantro, pepper & garlic

Venison fillet cooked in fruity Australian Olive Oil and California Bay Laurel / Fresh Morel Mushrooms / Roasted Spring Onion / Sauce of Blueberries and Spring Porcini / Spruce Tips / Tasmanian Pepper Berry Salt

Venison Coated in Dried Shiso / Koji Rice Espuma / Dashi braised Daikon with Mushroom Pizzelle / Caviar Butter / Venison Rajioyaki with Venison Katsuobushi / Dried Sunflower Petals

Beets / Sasonal Vegetables / Mole / Tomitillo Salsa / Smoked Te Mana Lamb Tomahawks / Chive Flowers / Lavander Flowers / Mircogreens / Beet Gnocchi / Butternut Squash Gnocchi / Pistachios

Te Mana Lamb Rack glazed with Buckwheat Miso / Morel stuffed with BBQ Lamb Sweetbread / Ramp Merguez / Peas / Garlic Purée / Lamb Jus split with Anchovy Garum

“Middle Eastern Dim Sum” — Wood Smoked Te Mana Lamb Ribs with Dukkah Spice and Fresh herbs / Harissa Glazed Te Mana Lamb Loin with Shwarma Pickles / Te Mana Lamb Neck Gyros with Ajiamarillo Labneh and Pickled Red Onion with Fresh Naan Bread / Te Mana Lamb Kafta with Green Harissa / Wood Fired Te Mana Lamb Chop with Zaatar Spiced Wild Spring Vegetables and Muhammara / Crispy Te Mana Lamb Cutlet with Sweet and Sour Chickpea Relish

Venison / Sunchoke Purée / King Trumpets / Pickled Beets / Juniper & Mulberry / Wild Garlic⁣⁣⁣ ⁣⁣⁣

Italian meat recipes

The beauty of cooking meat in Italy is in its variety. The country is famous for its cured meats – prosciutto, pancetta, coppa and bresaola, just to name a few – but Italians are happy to eat meat and game in almost any way, shape or form (apart from chicken with pasta – that tends to be a big no-no).

Similarly, meat eating in Italy can range from rustic to avant garde, and anything in between. Matteo Metiullo's Seared venison, pistachio purée, lemon honey and wasabi rice chips is a great example of how Italian chefs are pushing the boundaries of their cuisine, as is Norbert Niederkofler's Trio of lamb with nettle purée, cherry gel and salsify crisps. Meanwhile, Alessandro Gavagna's Roasted veal shin with potatoes is equally delicious, and is as simple and unfussy as you can get. Check out this Vitello tonnato recipe from Luca Marchiori, too – a classic Piedmontese veal dish.

There's a huge range of recipes in our collection of Italian meat recipes, so there's bound to be something that takes your fancy. Scroll through the recipes below and find something delicious for tonight's dinner.

Category: Venison

Welcome to Living Wild by Danielle Prewett, a wild game cook and contributing editor at MeatEater. In this series, she explores what it means to eat consciously and live mindfully. For Danielle, that way of life relies on hunting, fishing, foraging, an…

Welcome to Living Wild by Danielle Prewett, a wild game cook and contributing editor at MeatEater. In this series, she explores what it means to eat consciously and live mindfully. For Danielle, that way of life relies on hunting, fishing, foraging, and gardening. Her stories aim to inspire you to live a life more closely connected to the earth and to celebrate its natural bounty in your kitchen.

It’s midsummer here in Texas, but I’m finding myself thinking back to spring, when the temperatures were steadily rising and the growing season was in full swing. It was time to pull the radishes from my garden, the first of many vegetables to mature. With my hands covered in dirt, I gripped the bundle of vibrant pink roots and smiled. My heart was filled with content over this simple joy in life—harvesting food directly from the earth.


    • The Filling:
      • Olive Oil (2 Tbsp)
      • Ground Lamb or Beef (about 1.5 lbs)
      • 1 Large Carrot (grated)
      • 1 Large Onion (grated)
      • bag of frozen peas
      • Fresh Rosemary
      • Fresh Thyme
      • Minced Garlic (I used 4 cloves)
      • Salt
      • Pepper
      • Worcestershire Sauce (several splashes)
      • Tomato Puree or Paste (no more than a small can)
      • Red Wine (several glugs)
      • Chicken Stock (not sure, but it looks like about 1/4 cup)
    • The Mash:
      • Golden Potatoes (about 1.5 lbs)
      • Heavy Cream ( 1/4 cup)
      • Butter (3 1/2 Tbsp)
      • Salt
      • Pepper
      • Egg Yolks (2)
      • Parmesan Cheese (1/4 cup, minimum)

Watch the video: Шоколадный Торт малина в сливках. Chocolate cake with raspberries! (November 2021).