Ingredients

• 1 organic goose breast 
• handful of mixed plums or damsons (we like Victoria and Mirabelle) 
• handful of blackberries 
• 300ml or a large wine glass of blackcurrant liqueur
• sprig each of fresh thyme and sage
• salt and pepper to season

Method

1. Heat the oven to 180°C fan
2. Pat the goose breast dry and season it all over with salt and pepper. De-stone the plums and place them in a baking tray alongside the blackberries and fresh herbs. Lay the seasoned goose breast on top, skin side up
3. Roast for 15 minutes, checking mid-way through to gently stir the juices from the goose through the fruit
4. After 15 minutes, pour the liqueur over the fruit around the goose and bake for a further 5 to 8 minutes
5. Remove the tray from the oven, wrap the goose breast in 2 layers of foil and leave it to rest for 10 minutes. Finish the sauce while you wait. You can blend the fruit into the liquid before returning it to the pan to reduce it to a thick jus, or leave the fruit whole for a chunky and rustic sauce
6. Serve the goose breast thickly sliced on a bed of creamy mash, accompanied by some dark-green kale and the fruity sauce

Recipe from www.coombefarmorganic.co.uk

Ingredients

• 250g Purple sprouting broccoli
• 3 Cloves of garlic, bashed
• 2 Wild venison steaks
• 300g Lentils, cooked and cooled
• 100g Lambs lettuce
• 100g Flat leaf parsley, chopped
• 100g Wild garlic, torn
• A drizzle Rapeseed oil
• A small knob Butter
• A good pinch Sea salt
• A good pinch Freshly ground black pepper
• 50g Dukkah
• For the dressing
• 125g Yoghurt
• 2 tablespoons Tahini
• A small jug Cold water

Method

• Preheat the oven to 200C/400F/Gas Mark 4. 

• Take a medium-sized roasting tray and scatter in the purple sprouting broccoli and garlic, drizzle it with rapeseed oil and generously season with sea salt.
• Give the pan a good shake so the PSB is well coated, then place it in the oven and roast for 15 minutes, turning the broccoli halfway through. 
• Season the venison steaks with a good pinch of salt and pepper. Take a cast iron pan and place it over a high heat. To the pan add a drizzle of oil. Lay the steaks into the hot pan and cook for 2-3 minutes on each side. For the last minute of cooking add in a small knob of butter and toss the foaming butter around the pan, coating the steak. Remove from the pan and set aside to rest for 5-10 minutes. 
• To make the tahini yoghurt dressing; in a small bowl add the yoghurt, a small pinch of salt, a good squeeze of lemon and the tahini, then mix together and check the balance of flavours as well as the seasoning, adjusting if necessary. If the mixture needs thinning to make a pourable consistency add a tiny bit of cold water until it loosens. Set to one side. 
• On a large platter, pour over the cooked lentils, to this add the roasted PSB, garlic and any juices from the pan. Add the lambs’ lettuce, wild garlic and parsley and mix everything together.
• Slice the venison steak and scatter over ribbons of meat, pouring any juices from the pan over the dish.
• Finally, generously drizzle over the tahini yoghurt dressing and finish with a good handful of dukkah. 

Recipe from www.pipersfarm.com

venison loin
3 large beetroots
2 fresh figs
2 baker potatoes
3kg red cabbage, finely sliced
300g onions, diced
4 cloves of garlic, crushed
250g butter
250g redcurrant jelly
200g smoked belly of pork, trimmed
150ml port
750ml red wine
200g red wine vinegar
250g demerara sugar
juice of 1 orange

juice of 1 lemon
salt and pepper
For the spice bag:
3x juniper berries
A few black peppercorns
3x sumac berries
1x sprig of thyme
1x sprig of rosemary

METHOD

1 Marinate the venison loin in 200ml de-alcoholised red wine, with the spice bag, for 4-6 hours.
2 Season the smoked pork belly with salt and pepper, then roast on a low heat for one and a half to two hours, check seasoning, remove and leave to cool.
3 For the Cabbage, sweat the onion in the butter with the crushed garlic. Separately mix the red wine, red wine vinegar, port, juice of lemon and orange juice, Demerara sugar and redcurrant jelly and warm together, then add the red cabbage. You can
use the spice bag above as it has the flavour from the venison and Red wine marinate.
After cooking the cabbage discard the spice bag.
4 For the beetroot puree, bake the beetroot in an oven for 2 hours in a foil parcel with thyme, Garlic and red wine vinegar. Blend and pass through a sieve.
5 Roast the figs in the oven with 5 spice and oil and cook the potato fondant by frying barrel shaped potato pieces in foaming
butter and venison stock until golden brown on each side.
Portion, flour and crisp the smoked pork belly in a pan.
6 At the same time seal the venison in a pan with oil, roast, deglaze the pan with red wine and serve. For medium-rare seal then cook in oven at 1750C for four minutes and allow to rest for four-to-five minutes. For medium/pink seal, but increase the oven time to seven minutes with the same resting time. For well done roast for 12 minutes with the same resting time.

Impress your guests with Organic Venison Cutlets, cooked on the bone to add a rich depth of flavour. Living as nature intended our organic venison grazes on traditional pastures and woodland being totally wild and free, the meat is lean, nutritious and sustainable, well worth adding to your weekly meal planner.  

INGREDIENTS

• 8x venison cutlets 
• 1x tsp olive oil 
• 115g butter
• 1x finely chopped shallot
• 450g sliced chanterelles
• 100ml duck broth or stock made from venison bones
• 100ml double cream
• salt
• pepper 

METHOD

• Melt half the butter and the oil in a large pan and add your seasoned cutlets. Cook for 5-10 minutes until browned on both sides, reduce the heat and cook for a further 5 minutes.
• Remove your cooked venison and set aside to keep warm. Add the remaining butter to the pan, stir in your chanterelles and shallots and cook these for 5 minutes turning occasionally.
• Add your Broth or Stock and reduce in half, pour in the cream and season, as the sauce thickens remove from the heat. Serve with two cutlets on each plate with the sauce swirled around the meat.   

Recipe by Coombe Farm Organics

INGREDIENTS

• 18 partridge breasts, cut into strips
• 500g mafalde pasta ribbons
• 500g chestnut mushrooms, sliced
• 200g spinach
• 150 ml greek yoghurt
• 150 ml crème fraiche
• 75ml brandy
• 4 shallots, sliced
• 1 tbsp olive oil
• 1 tbsp wholegrain mustard

METHOD

• Slice the shallots, mushrooms and Partridge breasts then place to one side.
• Pour 1 tbsp olive oil into a large frying pan and place over a medium heat. Add the shallots and mushrooms to the pan and let them soften for 5 minutes.
• Bring a pan of salted water to the boil and cook pasta as per guideline. Drain the pasta then return it to the pan and cover before placing to one side.
• Add the sliced breasts to the pan and brown them for 5 minutes before adding the brandy. Cook off some of the alcohol before adding the mustard, yoghurt and crème fraiche. Reduce the heat to a gentle simmer and let the sauce thicken, stirring occasionally for 10 minutes.

Recipe by Coombe Farm Organics

1 pheasant, split in half, bones

removed but drumsticks attached

2 tbsp good-quality mild curry powder

Juice of 2 limes

4 tbsp olive oil

Salt and freshly ground black pepper

FOR THE DRESSING

200ml thick Greek yogurt

1 tbsp runny honey

1 tbsp white wine vinegar

2 tbsp chopped fresh mint

Half ripe mango, finely chopped

1 tsp ground turmeric

1 Mix all the ingredients for the dressing together in a bowl, seasoning with salt and pepper, and leave to stand at room temperature for 30 minutes.

2 Meanwhile, put the prepared pheasant into a glass or ceramic bowl, add the curry powder and rub in well. Add the lime juice, olive oil and salt and pepper and turn to coat well, then cover with clingfilm and leave to marinate at room temperature for 15 minutes.

3 Preheat the grill to its hottest setting and place the pheasant halves on a non-stick baking tray.

4 Cook the pheasant under the hot grill for about 8–10 minutes on each side or until the juices run clear when pierced with a knife or skewer and the bird is nicely glazed. Once nicely browned, you may want to move the pheasant to the bottom of the grill to cook the drumsticks through.

5 Remove the pheasant from the grill, cover loosely with foil and leave to rest in a warm place for at least 10 minutes.

6 Serve hot with the mango and mint dressing spooned over the top.

Recipe from Game by Phil Vickery and Simon Boddy, published by Kyle Books

INGREDIENTS

• 1 pheasant
• 300g puy lentils (uncooked)
• 160g cubed pancetta
• 1 stick of celery, finely chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 tsp dried thyme
• 1 tbsp sherry vinegar
• 900ml chicken stock
• A glug or two of olive oil
• A handful of spinach (optional)

METHOD

1 Pre-heat the oven to 220 ̊C/Gas Mark 7.

2 Heat the olive oil in a hob- proof casserole dish and fry the pheasant until browned. Remove the pheasant and set aside.

3 Fry the onion, celery, carrot and pancetta in the pot until the onion is translucent.

4 Add the garlic and cook for a few more minutes.

5 Add the thyme and cook for one more minute, then pour in the sherry and cook until reduced.

6 Add the stock and the lentils, then place the pheasant back in the pot.

7 Put the lid on and cook for 40 minutes until the lentils have softened and absorbed most of the liquid. Check halfway to ensure it is not drying out and add more stock if you have it, or some water, if needed. If the lentils have not cooked and absorbed enough liquid after 40 minutes, take the lid off and cook for 5-10 minutes more.

8 Remove from the oven and if using spinach, stir it into the lentils so that it wilts.

9 Serve immediately.

Recipe by Wild and Game

INGREDIENTS

• 500g of loin of venison, cleaned with sinew removed
• 400g puff pastry
• 2 egg yolks
• 1 tbsp of milk
• Salt and pepper, to season
• 1 tbsp of vegetable oil

FOR THE MUSHROOM DUXELLE

• 250g of button mushrooms
• 4 shallots, chopped
• 2 garlic cloves, chopped
• 100ml white wine
• 4 tbsp double cream Butter
• Salt and pepper, to season

FOR THE PANCAKES

• 150g of plain flour
• 2 eggs
• 140ml of milk
• Oil, for frying

METHOD

1 Start by searing the venison. Heat the oil in a large frying pan, season the loin with salt and pepper and add to the pan. Turn every 1–2 minutes to colour the loin on all sides, until it is evenly browned and rare in the centre. Remove from the pan and refrigerate.

2 For the duxelle, melt the butter in the same pan, add the chopped mushrooms and sauté until golden brown. Remove from the pan and keep to one side.

3 Add the shallots and chopped garlic to the pan. Cook until soft, then add the mushrooms again and cook quickly until the liquid evaporates. Add the white wine and boil until reduced by half.

4 Add the cream and cook until the mixture is thick and beginning to darken. Season with salt and pepper and leave to one side.

5 For the pancakes, whisk together the flour, eggs and milk to make a smooth batter.

6 Heat a frying pan and add a splash of oil. Once the oil is hot, pour in a small amount of batter to cover the base in a very thin layer and cook until golden on the underside.

7 Flip the pancake over and cook the other side. Repeat the process again until all of the mixture is used up, keeping the cooked pancakes to one side.

8 Lay a sheet of cling film on a board and lay 3 pancakes onto it, overlapping, so that they cover the cling film. Lay the Parma ham on top in a single layer.

9 Spread the mushroom duxelle over the Parma ham in another even layer and place the venison on top. Roll the pancakes, Parma ham and mushroom mix around the venison, using the cling film to wrap it tightly. Leave to cool in the fridge, preferably overnight.

10 Roll out the puff pastry into a thin sheet around 1/4cm thick — if it is pre-rolled, it will need to be rolled thinner.

11 Remove the Wellington from the cling film, lay on top of the pastry and brush the borders of the pastry with egg wash. Roll the Wellington in the pastry, sealing the joining edge with a little extra egg wash.

12 Roll the Wellington so the seal is on the underside and set aside while you prepare the vegetables.

13 Preheat the oven to 180°C/Gas Mark 4.

14 Place the Wellington into the oven for 20–25 minutes, until the pastry is golden brown. To tell if it is cooked, place a thin metal skewer in the centre of the venison, it should be slightly warm (which means the internal temperature is about 49–52°C).

15 Remove the Wellington from the oven, rest for at least 10 minutes in a warm place. Slice and serve up onto a plate.

Recipe by Curtis Pitts Deer Services

INGREDIENTS

• 2 whole rabbits, jointed
• 1 small brown onion, sliced
• 150ml ketchup
• 100ml water
• 1⁄2 tbsp smoked paprika
• 1⁄2 tbsp cumin
• 1 bell pepper, sliced thin
• 1 red onion, sliced thin
• 1 garlic clove, minced
• 1 gem lettuce, shredded

FOR THE FAJITA SEASONING

• 1 tbsp smoked paprika
• 1 tbsp cumin
• 1 tbsp ground coriander
• 1 tbsp dried oregano
• 1 tbsp garlic powder
• 1⁄2 tbsp chilli powder

FOR THE FLATBREADS

• 250g self raising flour
• 250ml natural yoghurt
• 1 tsp salt
• Oil for brushing

FOR THE SALSA

• 2 large tomatoes, finely chopped
• 1 small red onion, minced
• 2 tbsp fresh coriander, finely chopped
• 1 garlic clove, minced
• 1 tsp salt
• 1 red chilli, finely chopped
• 1 tbsp olive oil

METHOD

1 Slice the brown onion and line the bottom of a slow cooker. Place the jointed rabbits on top and season with paprika and cumin.

2 Add the ketchup and water then mix everything together by hand. Cover and set the slow cooker to “high” for 4 hours.

3 Once cooked, remove the meat from the braising liquid and shred the meat off the bones with two forks, Transfer the meat to a bowl and place to one side.

4 Add one tbsp olive oil to a large frying pan over a medium heat and add the sliced bell pepper. Cook for 5 minutes until soft then add the minced garlic. Transfer the pulled rabbit meat to pan and sprinkle over the fajita seasoning, using as little or as much as you like (it’s all down to personal taste).

5 Place a layer of shredded lettuce on top of the flatbread followed by sliced of raw red onion and a generous portion of seasoned fajita rabbit and peppers.

6 Serve with fresh homemade salsa.

TO MAKE THE FAJITA SEASONING

Combine the spices together in a bowl and store until you are ready to use.

TO MAKE THE SALSA

Chop all of the vegetables and herbs then transfer to a small bowl. Season with salt and stir in the olive oil. Cover and refrigerate until you are ready to serve.

TO MAKE THE FLATBREADS

1 Mix the flour, yoghurt and salt in a bowl then turn out onto a well-floured surface and knead for 5 minutes. Cut the dough into equal portions then roll out into circles.

2 Heat a dry fry pan until it is smoking hot and gently place your flatbreads. Brush on some olive oil and fry either side for 1 minute. Remove and cover until you are ready to eat.

Recipe by Coombe Farm Organic

INGREDIENTS

• 4 rabbit legs
• 2 tbsp lard
• 100g organic smoked streaky nitrate-free bacon, chopped into pieces
• 2 garlic cloves garlic, chopped
• 4 sage leaves
• 2 white onions, finely chopped
• Salt and freshly ground black pepper
• 330ml beer
• 1 tbsp tomato purée
• 200g pitted prunes
• 100ml organic chicken bone broth

METHOD

1 In a large deep-frying pan heat the tallow or lard over a medium heat, add the streaky bacon and fry until it starts to render up some of its smoky fat. When the bacon has started to become golden brown and crisp on the edges, remove from the heat, and remove from the pan and set aside, keeping the fat in the pan for browning the rabbit legs.

2 Return the frying pan to a low-medium heat and brown the rabbit legs, when they are done, remove from the pan and set aside. To the same pan add the chopped garlic, onions, sage and a generous pinch of salt. Lower the heat, cover the pan with a lid or foil for 10-15 minutes and let everything simmer and ‘sweat’, be careful not to brown the vegetables.

3 When everything has softened, add the beer to the pan and turn up the heat, allowing the beer to bubble for a minute or so. Stir in the tomato puree and return the rabbit legs to the pan, add the prunes, pour over the organic chicken bone broth and cook for about 45 minutes, until the rabbit meat is tender. Rabbit legs can take longer to cook than other cuts of rabbit so cooking time may be slightly longer than 45 minutes.

4 Season the stew with salt and freshly ground black pepper to taste and serve with creamy mashed potato, carrots and green beans.

Recipe by Coombe Farm Organic