The perfect antidote to the year’s most miserable month
After the mayhem and decadence of the festive period we spend the whole of January feeling guilty and saving money. So we think of something to look forward to for the sheer misery of February. Well I have just the answer: venison.
It’s a fabulous meat for those cold nights and it’s super lean, so it’ll help you stay on the wagon after January’s abstemious four weeks.
It is super rich in flavour and very versatile, from slow-cook cuts like the shoulder and the haunch to steaks off the sirloin. We can even dice it for you or even mince it if you fancy tarting up a cottage pie.
However, if you are slow cooking it in a stew for hours, the best thing to add is some very dark cocoa chocolate (something around 70% and upwards). You don’t need a lot and it really entices the flavour out.
If you’re unsure about how to cook it or the different cuts, then please ask your butcher. If you want a safer option, many butchers also do venison burger or sausages. We do a popular one with juniper berries and redcurrant, perfect with mash and onion gravy.
Recipe: Venison Burger with Blue Cheese and Crispy Shallots
Recipe: Venison casserole
