We all love venison and this dish a splash of colour on a plate, choose different coloured peppers to get the full result. We have also used the filling in jacket potatoes, great if you have some filling left over.
This recipe has been given to us by Taste of Game member Damian Barson of Tessleymoor Gundogs. The photograph first featured on twitter and we just had to get the recipe.
Three great toppings for venison steak
Emily Watkins from The Kingham Plough, Oxfordshire http://www.thekinghamplough.co.uk shares an inspiring homemade salami recipe, including a method for making a red onion and sloe gin marmalade for good measure. If you have ambitions to make your own charcuterie then this recipe is a great place to start.
Put all the ingredients into a food processor and blend until combined but not too fine.
People travel from far and wide to come to the Pot Kiln and eat this, our most famous dish. It was inspired by the French form of butchering a “slab or tile” from the haunch of beef or lamb. It involves separating the primal muscles from the thigh, then trimming off all silvery sinew and fat until you are left with a piece of meat that looks like fillet but has the flavour of rump.