Wild Venison Chorizo and Butter Bean Stew

Photo: © childsdesign

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Hearty and healthy, this stew of wild venison chorizo, butter beans and vegetables is a simple and tasty meal, made all in one pot. Just serve with some good crusty bread to soak up all the juices.

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Casseroled Chuck Steak in a Rich Sauce

Photo: © childsdesign

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This casserole has a real depth of flavour, the gravy is rich and delicious and contains what may sound like an odd ingredient but the anchovies really do add something extra. Unless you're allergic to fish, don't leave them out and even if you think you don't like anchovies, we promise you that you'd never know they were there. They break down completely to impart a special savoury element to the dish.

Rather than cut the carrots into small dice we chose to keep them chunky to add more interest both visually and texturally.
We served ours with potato and celeriac mash with a spoonful of wholegrain mustard stirred in.
A good hunk of crusty bread would also go well.

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Photo: © childsdesign

Autumn Venison Casserole

Photo: © childsdesign

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The leaves have begun to turn glorious shades of red, orange and yellow and as we write the landscape is shrouded in mist and fog, making us think of nothing more gladdening than a rich and warming casserole.

Venison is well and truly in season at the moment and provides the meat at the heart of this dish. Gentle marination followed by long slow cooking creates a full-flavoured meal with melt-in-the-mouth texture.

We used blackberry vinegar (or you could add plum vinegar) to add just the right amount of sweetness and gentle fragrance and the addition of a few allspice berries and some mace brings delicate exotic warmth.

We served ours with mashed celeriac and small potatoes roasted in their skins with rosemary and garlic. You could have creamy mashed potato instead or even some hunks of crusty bread to mop up the gravy.

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