Bryn was on stage at the Taste of Game Kitchen at Countryfile Live this year. He demonstrated two great game recipes for us and the audience loved him.

Here is his Venison, Swede and Blackberries

Bryn Williams is the owner Chef of Michelin Star Odettes in London, he also has a restaurant in his home country of Wales. Bryn regularly appears on TV including Saturday Kitchen. Bryn is a great fan of game and you will see it featuring on his menus

 

Bryn-williams.co.uk

Venison, Swede & Blackberries

By Annette Cole Published: August 17, 2017

  • Yield: 2 Servings
  • Prep: 20 mins
  • Cook: 15 mins
  • Ready In: 35 mins

Bryn was on stage at the Taste of Game Kitchen at Countryfile Live this year. He demonstrated two great game recipes for us and the …

Ingredients

Instructions

  1. Peel and dice the swede 1cm sq., place in a sauce pan just cover with water add a 100g of butter season with salt and pepper and boil until ready the water or until the water has evaporated, when ready crush with a fork
  2. Season the venison place in a hot frying pan add the thyme and cook in butter for 3-4 min or until ready leave to rest for 10 min
  3. To make the sauce, cook the shallots in the frying pan until soft then add the port reduce by half, then add the chicken stock reduce to a nice sauce consistency, then add the blackberries
  4. Blanch the broccoli in salted water, then chard in a hot frying pan
  5. To serve Slice the venison, spoon on the swede, add the broccoli and finish with the sauce
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