Venison Four Ways

Always Free Range 
    - Always Delicious

Venison has been increasing it popularity in the same way it has become more available.

Gram for gram it has less fat than skinless chicken breast. Rich in protein and low in cholesterol, it tastes good and does you good too.


Venison Ragu

We bought some minced Venison last week, intending to make burgers, then had the idea to make a rich Italian-style Venison ragu to serve with Pappardelle pasta.

Onions, garlic, red pepper and Italian herbs, then the mince. Stokes Tomato Ketchup (lots), beef stock, red wine and a tin of chopped tomatoes - simmer. You know the score.

To top up the already amazing flavours, add a good shake or three of our Bloody Mary Ketchup before spooning it over Pappardelle, cooked with a little bite left in it.

Venison Casserole

Pre-heat the oven to 180°C/gas mark 4. Using about 1kg of cubed stewing Venison, dusted with seasoned flour, brown it in half and half oil and butter with 4 or 5 roughly cut carrots, a couple of diced onions, 2 sticks of finely cut celery, 2 tsp of thyme leaves, 1 tsp of chopped rosemary leaves, 3 tbsp of Stokes Bloody Mary Ketchup, 3 tbsp of Stokes Redcurrant Jelly, 2 glasses of red wine, and 500ml of good beef stock.

Bring this to the boil, cover and put it in the oven for 2 hours. To finish, put the pan on the hob and stir in a good knob of butter which adds an instant sheen to the sauce.

Serve with a buttery mashed potatoes, adding 2 tsp of Stokes Creamed Horseradish Sauce to the mash for a wonderful depth of flavour. Now enjoy this, the King of Casseroles.

Venison Stroganoff

Instead of drooling for two hours waiting for the casserole, speed is the essence of a good stroganoff. This is simply delicious.

Soften a diced onion in butter then add 300g of roughly chopped mushrooms for a couple of minutes. Turn the heat up and add 150ml of white wine and 150ml of good beef stock. Quickly reduce the liquid, pour it into a bowl and set aside.

Finely slice 500g of Venison steak. Heat half and half butter and oil in a hot pan or wok and quickly brown the meat for just 3 or 4 minutes until brown on the outside and still pink inside.

Reduce the heat and flame the meat with 3 tbsp of brandy. Stir in 2 tbsp of Stokes Classic or Cider & Horseradish Wholegrain Mustard, 2 or 3 tbsp of our Tomato Ketchup and return the mushrooms and their cooking liquors. Add 200 ml of crème fraîche and simmer for a couple of minutes before serving with plain rice.

Venison with Pears

Pre-heat the oven to 170°C/gas mark 3. First, poach the pears - 1 each. Peel and core them then sit them in a buttered ovenproof dish with 250ml of red wine, a stick of cinnamon, sprinkling of caster sugar and a good knob of butter.

For a tight seal, cover the pan with foil, scrunching up the edges, before putting the lid on firmly then into the oven for 90 minutes. Set the pears aside to keep warm and keep the precious cooking liquor.

Finely dice 2 shallots and fry them in olive oil before adding Venison steaks for 3 minutes each side.

Set the steaks aside and deglaze the pan with a good glass of red wine (250ml) and the pears' cooking liquor. At a rapid boil, reduce the liquid by half before stirring in 2 tbsp of Stokes Redcurrant Jelly and a good knob of butter for a silky finish. Slice the rested steaks and serve with the poached pears and this amazing sauce.

Just add Stokes - spoon it, shake it, squeeze it

Treat your taste buds - HERE

More foodie thoughts for the week:




Back to School - 
tasty teas for hungry tums is the order of the day as we tick all the taste boxes in these recipes - here.




  



Something Special - 
highlighting a collection of sauces we list as 'special' cooking sauces in this taste extravaganza  - here.







Sharing the Bake Off - 
some interesting thoughts on the Great British Bake Off and more - here.

If good food makes you happy
...adding Stokes will make you smile ;)

FOOD MADE BETTER 
www.stokessauces.co.uk

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