Category: Meat main courses
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Red wine braised shoulder of venison
This show-stopping recipe takes very little time to prepare and, as it cooks all by itself in the oven for a couple of hours while it fills your kitchen with a wonderful aroma, you can get on with something else. This will easily serve six people or four very greedy ones! The meat is very…
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#EasterDining – roasted haunch of venison
This is a truly delicious Sunday roast treat – perfect for the upcoming Easter weekend. Even my eleven year old nephew who had never eaten venison before came back for third helpings when I served it! Venison doesn’t carry the layers of fat that other red meats do but that shouldn’t affect your confidence in cooking…
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Braised wild boar sausages with tomatoes and paprika
At least once a week sausages of some description will be on the Pigeon Cottage supper menu. As much as I love simply cooked sausages with a pile of mash and lashings of onion gravy, it’s good to be able to ring the changes. We started buying these tasty little Serno Peda hot smoked wild boar…
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