Posts in “Recipe” category

Venison Shakshuka

We LOVE a good brunch get together here at Glen Dene Hunting and this ramped up version of eggs shakshuka is divine. Rich venison, creamy feta, Moroccan flavours, slightly runny eggs and all mopped up with crusty bread. YUMMM! Ingredients 3 Tbsp olive oil 6 garlic cloves, thinly sliced 1 pack Silver Fern Farms Premium ... read more.

Posted: October 19, 2021 Tags: Category: Recipe

Al Brown’s seared venison salad with pinot reduction

Al Brown’s seared venison salad with pinot reduction Pinot noir syrup Place all syrup ingredients in a saucepan and put over medium heat. Reduce to a syrup consistency; about 5 to 10 minutes. Remember the syrup will be a lot thicker once cooled. Garlic & thyme roasted Portabella mushrooms Preheat the oven to 170 ̊C. ... read more.

Posted: August 30, 2021 Tags: Category: Recipe

Venison meatballs with wild mushrooms

This recipe uses venison mince which can be minced at home using the neck, the front end, lower legs and flanks part of the animal. While mince is deemed the ‘cheaper’ part of the animal, this meatball dish scream luxury and if you are lucky enough to have wild mushrooms growing near you, by all means ... read more.

Posted: July 21, 2021 Tags: Category: Recipe

Korean Venison Bulgogi – Recipe

This recipe is a firm favourite with owner Sarah, who regularly pulls this easy recipe out of her repertoire for our guests. It’s yummy and easy and one you can do at home to wow your guests. Korean Venison Bulgogi 600grams venison (150 grams per person) 8 Spring Onions 1 tbsp sesame oil Marinade: ¼ ... read more.

Posted: May 20, 2021 Tags: Category: Recipe

Recipe – Venison and Juniper Stew

This hearty venison stew recipe is perfect for those cold winter days and can be done on the stove as Jamie’s Recipe suggests or I have created the same dish in a good old slow cooker – on low for 5-6 hours does the trick. Using the stewing meat part of the animal -often the ... read more.

Posted: January 28, 2021 Tags: Category: Recipe

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