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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Venison Stir Fry

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Venison
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Devised by Neil Mackenzie, Head Chef, Queens Head - Finalists Game Category, Pub Chef Awards 2005


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Quick to prepare

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Recipe devised by Westminster Catering College, June 2005


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This recipe is for fallow deer but can be used for any venison cutlets.

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Fallw venison steaks are delicious, a dark meat and can be served rare if you like your steaks like that.

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A wonderful casserole which can taste like the best beef.

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The pate will freeze but is delicious served fresh with either toast or crackers.

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Delicious and quick.

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A wonderful winter lunch or supper.

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A richly flavoured alternative to traditional cottage pie.

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By top chef Jean Christophe Novelli of Brockett Halls Auberge du Lac

Both the scallop and the venison enjoy spicy flavours, so we serve this brochette with a Masala sauce, made with our own combination of spices, finished with fresh coriander and lime juice.

If you have some bay leaf branches, strip them of their leaves – leaving a few on one end for garnish – and use these as skewers.


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Serves six and is delicious.

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Quick and delicious with a mediterranean taste.

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A low fat burger making a great alternative to other burgers!

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An ideal addition to the BBQ arsenal!!

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A wonderful, quick supper. Serves 2.

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A quick lunch or supper.

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Serves 4.

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Serves 4.

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courtesy of Weatherall Foods Limited

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Anthony Worrall Thompson – BBC Good Food, December 2005

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courtesy of Highland Game - makes 12

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Devised by Jose Souto, Westminster Catering College

Venison has very little fat because of this we must take great care cooking it. When we come to cook our Cannon or Loin the first thing we must do is create a seal on the outside of the meat so as to stop the juices escaping and the meat becoming dry. This is done by placing the meat into a very hot pan with some oil and sealing it on all sides before finishing it in the oven.

The Rosemary & Garlic paste in this recipe gives off a fantastic aroma while cooking. Herbs and garlic work well with roasted venison joints, they compliment its flavour as in some areas wild herbs such as Thyme and Lavender are often eaten by game animals and leave a hint of flavour in their meat. The difference in flavour between the commercially available wild venison species is massive. Red, Fallow and Roe all have very distinct flavours with Roe being the strongest and Fallow being the sweetest. Another species that is not indigenous but is becoming more and more available is Muntjac this has one of the strongest of the venison I have tasted.


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