A LOVE FOR WILD FOODS

At the heart of our business lies a real love for wild, forest foods.

The time honored skills of preparing, preserving and serving this rich bounty are once again on the rise.

We are excited to share our favorite game recipes with you or if you have a recipe you’d like to share. We would love to try it. 


How to Cook Wild Irish Venison Steaks

Cook to Perfection!

How to cook our Wild Irish Game venison steaks to perfection!

What you need

  • One Packet of Wild Irish Game Venison Steaks
  • Cooking oil
  • Salt and Pepper
  • A frying pan

Instructions

(Guidelines Only)

  1. Bring the steaks to room temperature about 30 minutes before cooking.
  2. Season both sides of the steak with salt and pepper.
  3. Steak is best cooked over a medium heat so add your steak to the pan just as the oil begins to smoke. You should hear a distinct sizzle when added to the pan.
  4. Cook the meat for 3 minutes each side for rare to medium, 6-8 minutes for medium well or longer if desired.
  5. Rest of the steak for 4-5 minutes before slicing and serving. This allows the muscle fibres to cool down, so the meat retains the juices, rather than spilling out on the plate.
  6. Serve with red wine gravy and roast vegetables.

Always wash hands, surfaces and utensils after handling raw meat. If FROZEN please defrost thoroughly before use.



How to Cook Wild Irish Venison Sausages

What you need

  • One Packet of Wild Irish Venison Sausages (our sausages are seasoned with garlic and herbs)
  • Cooking oil
  • Frying Pan

Instructions

(Guidelines Only)

  1. Venison is best cooked over a medium heat so add your sausage to the pan just as the oil begins to smoke.
  2. You should hear a distinctive sizzle when added to the pan.
  3. Cook the sausages for 5-7 minutes turning occasionally until golden brown and cooked through.


How to Cook Wild Irish Venison Roast


Ingredients

800g of Wild Irish Game Venison Shoulder Roast

 60g (2 oz) vegetable oil

2 onions sliced

250g (8 oz) carrots, chopped

1 small turnip, chopped

Bouquet Garni (Parsley, Thyme and Bay Leaves)

250 ml (8 oz) good stock – either beef or chicken

Juice of a lemon

1 tbsp tomato puree

1 tbsp brown sugar

6 Juniper berries

Seasoning

For the Sauce:

1 tbsp Redcurrant Jelly

1 wine glass of full-bodied red wine

1 – 2 tsp arrow root or cornflower & 1 tbsp cold water, make a paste

Method

  1. Brown the joint in hot oil and lay on a bed of diced root vegetables, herbs and onions. Pour over sufficient stock mixed with the lemon, brown sugar and tomato puree to half cover the joint.
  2. Cover securely and cook slowly in a low oven (Gas 2, 150C, 300F) for 90-120 mins. (alternatively cook in a slow cooker on medium heat for 6-8 hours) When tender cover the venison and keep it warm. Allow the meat to rest for about 20 minutes before carving, while making the sauce.
  3. To make the sauce, drain off the pan juices, thicken the pan juices with the arrow root, and add the redcurrant jelly and the wine. Bring to the boil, and then simmer for about 10 minutes.
  4. Carve the joint and serve with roast or mashed potatoes and red cabbage, and beans.

Ingredients

  • Olive Oil 
  • 2 Wild Irish Game Venison Steaks 
  • 3 Large potatoes cut into chips 

Sauce 

  • 1 small onion 
  • 2 tablespoons of Irish butter 
  • 1 chopped garlic clove 
  • 1 tablespoon of paprika 
  • 1 tablespoon plain flour 
  • 1 tablespoon tomato puree 
  • beef stock 
  • 4 tablespoons soured cream 
  • chopped parsley 

Method

To make the sauce, heat the butter in a large frying pan, fry onion and cook over a low heat for about 10 mins until soft.

Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.

Heat enough oil to come 4 or 5 inches of a large saucepan. When hot, add the chips and cook, for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot.

Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min.

Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the Wild Irish Venison.

Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare. Remove from the pan and leave to rest.

Return your chips into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season. Serve the steaks with the sauce poured over and a chips on the side.

Ingredients

  • One Packet of Wild Irish Venison Steaks, Sliced thin
  • 1 tbsp Olive Oil, divided
  • 1 tbsp Sesame Oil, divided
  • 2 cups of Broccoli Florets
  • 1 Whole jalapeno Pepper, diced
  • 1 Half Red Bell Pepper, sliced
  • 3 Green Onions, White Part Only, Sliced
  • 1 tbsp Fresh Ginger, Chopped
  • 2 Cloves Fresh Garlic, Minced

FOR MARINADE:

  • 3 tbsp Coconut Aminos (or soya sauce)
  • 3 Tbsp Dry White Wine
  • 1/2 tsp Pink Himalayan Salt
  • 1 tbsp Monkfruit Golden

Method

  1. Marinade venison slices and set aside
  2. Prepare vegetables and aromatics for stir fry
  3. Add 1/2 tbsp. of olive oil and 1/2 tbsp. of sesame oil to wok and heat over a medium high heat until oil is hot.
  4. Drain marinade from venison and add meat yo hot wok. venison should sizzle when it hits the wok.
  5. Stir fry for 1-2 minutes, until venison no longer has any red showing on meat. remove steak from wok and set aside. Heat remaining olive oil and sesame oil in wok.
  6. Add onion, ginger, garlic, jalapeno and red bell pepper slices and stir fry for 2 minutes.
  7. Add broccoli to pepper mixture and stir fry 1-2 minutes, until broccoli is cooked but still slightly crisp.
  8. Toss venison Slices with the broccoli mixture, stir frying for about 30 seconds.
  9. Serve with additional coconut aminos (or soya sauce) if desired.

Ingredients

  • 200g Wild Irish Venison Steak
  • 2 tbsp. olive oil
  • 1 onion, finely chopped & 1 carrot, grated
  • 1 tsp each of cumin and fennel seeds
  • 2 cloves garlic, crushed
  • 1/2 tsp each group cinnamon & allspice
  • 1/2-1 tsp harissa, plus extra to serve, optional
  • 3/4 cup beef stock
  • 1 tbsp. Worcestershire sauce
  • Sea salt and black pepper
  • 2 x 26cm pre prepared pizza bases
  • 2 tbsp. tomato paste
  • 2 tbsp. sour cream
  • 120g bag baby spinach or kale leaves
  • 1/2 cup sour cream
  • 1 & 1/2 cups grated mozzarella
  • 2 tomatoes, diced

Method

  1. Preheat oven to 200 degrees Celsius fan bake. Heat the oil in a large sauté pan and add onion, carrot, cumin and fennel seeds. Season with salt, cover and cook until tender.
  2. Increase the heat to high and cook the venison steak, garlic, cinnamon and allspice for 3 minutes.
  3. Add the stock and Worcestershire sauce and continue to cook over a high heat until the liquid has evaporated, stirring often. Season to taste.
  4. Place the pizza bases on a lined baking tray and spread with the tomato paste and sour cream.
  5. Top with the venison then a handful of spinach, spoonful’s of sour cream and the mozzarella.

Ingredients

2 Tbsp. oil

 1 lb. Venison steak cut into 1/2″ strips

1 package Fajita Seasoning

1 medium onion cut in half.  Use one half & slice into thin slices. (Save other half for toppings)

1/2 red bell pepper

1/2 green bell pepper

Flour tortillas warmed

Optional Topping Ideas:

½ onion chopped

3 tomatoes diced

Grated cheese

Guacamole

Sour cream

Salsa

Method

Heat 1 Tbsp. of oil in large skillet on medium-high heat.

Add venison meat, cook and stir 4 minutes or until no longer pink. Remove from skillet.

In the same skillet, heat remaining 1 tbsp. oil. Add sliced onion and bell peppers cook and stir 3 to 5 minutes.

Return meat to skillet, Stir in water and Seasoning Mix. Cook and stir for 3 minutes or until meat is cooked through.

Spoon into tortillas. Serve with desired toppings.

Ingredients

1 Pack of Wild Irish Game Diced Venison

Olive Oil 

3 Large potatoes cut into chips 

Sauce 

1 small onion 

2 tablespoons of Irish butter 

1 chopped garlic clove 

1 tablespoon of paprika 

1 tablespoon plain flour 

1 tablespoon tomato puree 

Beef Stock 

4 tablespoons soured cream 

Chopped Parsley 

Method

To make the sauce, heat the butter in a large frying pan, fry onion and cook over a low heat for about 10 mins until soft.

Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.

Heat enough oil to come 4 or 5 inches of a large saucepan. When hot, add the chips and cook, for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot.

Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min.

Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the Wild Irish Venison.

Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare. Remove from the pan and leave to rest.

Return your chips into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season. Serve the steaks with the sauce poured over and a chips on the side.

Ingredients

Michael O’Doherty breaks down for you how to make this incredible main course dinner from his time on RTÉ’s The Restaurant.

6 loin of venison loin (180g each)

4 large parsnips (peeled and chopped)

200 ml milk

100 g butter

18 baby carrots (peeled)

250 ml chicken stock

500 ml venison stock

1 tsp cracked pepper

2 tblsp brandy

Method

  1. First make the parsnip puree by putting the parsnips in a pot with the milk and butter, and seasoning. Bring to a boil and simmer for about 20 minutes or until the parsnips are soft.
  2. Then place everything in a food processor and blend until it has a smooth consistency. Set aside in a warm place.
  3. Cook the carrot in the chicken stock until they are tender and still have a bit.
  4. Drain and keep warm until service.
  5. To make the sauce, place the venison stock in a small pot and reduce until it has reduced by about two thirds and has a sauce consistency.
  6. Add the pepper and brandy, strain and set aside until service.
  7. Season the venison in an ovenproof hot pan and seal on all sides. Transfer to a hot oven 180°C, for about 5 minutes (this is for medium rare, leave a little longer for medium or well done)
  8. Remove the meat from the oven and leave to rest for about 3-4 minutes.
  9. To serve, put some parsnip puree on a hot plate, slice the venison loin and place on top and drizzle with a little sauce. Garnish with the carrots.

Ingredients

  • 1 pack of 4 jumbo Wild Irish Game venison sausages
  • 6 oz (175 g) medium-sized, open-cap mushrooms
  • 1 heaped teaspoon plain flour
  • 1 rounded teaspoon mustard powder
  • 1 oz (25 g) butter, softened
  • 1 rounded tablespoon redcurrant jelly
  • salt and freshly milled black pepper
  • 10 fl oz (275 ml) red wine
  • 1 dessertspoon olive oil8 oz (225 g) diced bacon or pancetta
  • 1 large clove garlic, peeled
  • 8 oz (225g) shallots, peeled
  • 1 level dessertspoon juniper berries
  • 1 level teaspoon chopped fresh thyme
  • 2 bay leaves

Method

  1. Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over, taking care not to split the skins by turning them over too soon.
  2. . Next, using a slotted spoon, transfer them to a plate while you brown the diced bacon along with the garlic and shallots. Now crush the juniper berries very slightly without breaking them – just enough to release their flavour. Return the sausages to the casserole, pour in the wine and add the berries, then thyme and bay leaves. Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and let it all simmer gently for 30 minutes.
  3. After that, add the mushrooms, stirring them in well, then leave everything to cook gently for a further 20 minutes – this time without the lid so the liquid reduces slightly. To finish off, remove the sausages and vegetables to a warm serving dish, mix the flour and the mustard powder with the softened butter until you have a smooth paste and whisk this, a little at a time, into the casserole. Let everything bubble for a few more minutes, then take the casserole off the heat, return the sausages to the casserole, whisk in the redcurrant jelly – and it’s ready to serve.

 

 

Roast Partridge With Bacon and Cider

Serves 2 – cooking time

2 x oven ready partridges

6 x streaky bacon rashers (2 chopped)

20g butter

1 tbsp olive oil

1 onion – thinly sliced

100ml cider

150ml chicken stock

1 tbsp apple or redcurrant jelly

½ tsp flour

Fresh thyme

 

Method

Preheat oven to 230˚C/fan 210˚C/gas 8

Put knob of butter and thyme into the cavity of the birds, cross two bacon rashers over the breasts and truss birds to keep their shape.

Heat oil in roasting tin – small enough to hold the two birds snugly. Add the  onion and chopped bacon and fry gently for 5 mins until light brown.

Put partridges on top of the onion and bacon and roast for 15 mins – reduce the temperature           to 180 ˚C /fan 160 ˚C /gas 4 and roast for further 10 mins.

Remove from oven, place birds on a plate and cover with foil and keep warm

Make gravy by removing excess fat and then place roasting tin on a medium heat. When sizzling add the cider. Scrape tin and stir and boil for 2 mins. Add stock and jelly and boil for 4 -5 mins

Strain into small pan and simmer.  Blend 1/2tsp of softened butter with the flour and whisk into the liquid – a little at a time – until thickened.  Season to taste.

Serve with vegetables of your choice

Approx. nutrition per serving

Kcal     836                           Fat          43.2g                    Saturated Fat   16.6g

Carb   10.9g                         sugars     8.6g                     Fibre  1.2g                   Salt   3.2g

 

 

 

 

Roast Loin of Wild Irish Venison with Parsnip Puree and Baby Carrots: The Restaurant

Michael O’Doherty breaks down for you how to make this incredible main course dinner from his time on RTÉ’s The Restaurant.

Ingredients

Michael O’Doherty breaks down for you how to make this incredible main course dinner from his time on RTÉ’s The Restaurant.

6 loin of venison loin (180g each)

4 large parsnips (peeled and chopped)

200 ml milk

100 g butter

18 baby carrots (peeled)

250 ml chicken stock

500 ml venison stock

1 tsp cracked pepper

2 tblsp brandy

Method

  1. First make the parsnip puree by putting the parsnips in a pot with the milk and butter, and seasoning. Bring to a boil and simmer for about 20 minutes or until the parsnips are soft.
  2. Then place everything in a food processor and blend until it has a smooth consistency. Set aside in a warm place.
  3. Cook the carrot in the chicken stock until they are tender and still have a bit.
  4. Drain and keep warm until service.
  5. To make the sauce, place the venison stock in a small pot and reduce until it has reduced by about two thirds and has a sauce consistency.
  6. Add the pepper and brandy, strain and set aside until service.
  7. Season the venison in an ovenproof hot pan and seal on all sides. Transfer to a hot oven 180°C, for about 5 minutes (this is for medium rare, leave a little longer for medium or well done)
  8. Remove the meat from the oven and leave to rest for about 3-4 minutes.
  9. To serve, put some parsnip puree on a hot plate, slice the venison loin and place on top and drizzle with a little sauce. Garnish with the carrots.

 

 

Venison Sliders

Ingredients

2 lb minced venison 

1 teaspoon salt

2 teaspoons pepper

2 teaspoons garlic powder

½ white onion, diced

6 slices cheddar cheese

2 tablespoons butter, melted

Preheat the oven to 350°F (175°C).

Method

Combine the venison, salt, pepper, and garlic powder in a rimmed baking dish, mixing thoroughly, then pressing into a flat, even layer. Bake for 20 minutes.

Slice the rolls in half lengthwise. Place the bottom half in the same baking dish. Place the cooked beef on the rolls, followed by the onions and cheese. Top with the remaining rolls.

Brush the tops of the rolls with melted butter and sprinkle the sesame seeds on top. Bake for 20 minutes, or until the bread is golden brown and the cheese is melted.

Slice into individual sliders, then serve

 

Venison Taco’s with Creamy Coriander Lime Sauce

 

Ingredients

1 1/2 pounds venison shoulder

2 loaded teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon himalayan salt

1 teaspoon black pepper

Coriander-Lime Sauce:

1 cup sour cream

3 tablespoons mayonnaise

1/4 cup very finely chopped coriander

3 tablespoon lime juice

1/2 teaspoon himalayan salt

Method

Warm tortillas, grated cheese, finely chopped red onion, chopped coriander & lime wedges for topping.

Cut the venison into very small cubes.  Place in a slow cooker.  Add the chili powder, cumin, garlic, onion, salt & pepper stir well.

Cook on low for 4-5 hours or until tender.

To make the sauce, whisk together the sour cream and next 4 ingredients in a small bowl.  Refrigerate until needed.  The sauce can also be processed in a food processor.

Fill tortillas with meat, then add cheese and sauce.  Top with chopped red onion and chopped cilantro.  Serve with lime wedges for squeezing.

 

 Chilli and Ginger Venison 

in Lettuce Leaves 

Rosie Sykes’ Chilli and Ginger Venison in Lettuce Leaves

1 tbsp flavourless oil
600g minced venison
1 tbsp sesame oil
3 cloves garlic, peeled and crushed
4cm ginger, peeled and finely grated
2 red chillies, deseeded and finely chopped
1 small tin water chestnuts, finely chopped
4 spring onions, trimmed, finely sliced
2 tbsp soy sauce
1 tbsp fish sauce
Pinch of brown sugar
1 lime, juiced
1 bunch coriander, finely chopped
Pinch of salt
Leaves of 1 cos or a couple of little gems or an iceberg, washed, dried

Method

Heat the flavourless oil in a large frying pan over medium-high heat, add the mince, season with salt, and fry, stirring with a wooden spoon to break up lumps, until it is nicely coloured.Lift the meat out with a slotted spoon and set aside.

Add the sesame oil to the pan and the garlic, ginger and chilli, and cook for 2-3 minutes, stirring constantly. Return the meat to the pan and stir thoroughly to get all the ingredients well acquainted. Add the water chestnuts and spring onions, stir well to combine, and heat through.

Stir in the fish and soy sauces, a pinch of brown sugar, the lime juice and the coriander, and once the mixture is hot, remove from the heat and place in a serving bowl. Serve with a big pile of lettuce leaves to stuff the mince into.

 

Take a look at these external links for more game recipes!

QUAIL

Roast quail with herb butter:

https://www.greatbritishchefs.com/recipes/roast-quail-recipe-with-herb-butter

stuffed roast quail

https://www.greatbritishchefs.com/recipes/stuffed-quail-pearl-barley-recipe

GUINEA FOWL

braised guinea fowl with mushrooms

https://www.greatbritishchefs.com/recipes/braised-guinea-fowl-recipe

Grilled guinea fowl breast

https://www.greatbritishchefs.com/recipes/guinea-fowl-recipe-tomatoes-ham

PARTRIDGE

Partridge with pears

https://www.greatbritishchefs.com/recipes/partridge-with-pears-recipe

roast partridge with seasonal vegetables

https://www.greatbritishchefs.com/recipes/partridge-recipe-vegetables-tarragon

Grilled partridge

https://www.countryside-alliance.org/our-work/campaigns/gametoeat/partridge-recipes/grilled-partridge

Pan fried partridge breasts

https://www.countryside-alliance.org/our-work/campaigns/gametoeat/partridge-recipes/pan-fried-partridge-breasts

GROUSE

Brandy roast grouse

https://www.countryside-alliance.org/our-work/campaigns/gametoeat/grouse-recipes/brandy-roast-grouse

PIGEON

Slow cooked pigeons

https://www.jamieoliver.com/recipes/game-recipes/slow-cooked-pigeon/

Pigeon Pie

https://www.countryside-alliance.org/our-work/campaigns/gametoeat/wood-pigeon-recipes/valentine-warner-s-pigeon-pie

 

RABBIT

Rabbit casserole

https://www.greatbritishchefs.com/recipes/wild-rabbit-casserole-recipe-cider-tarragon

Rabbit ragu with tagliatelle

https://www.greatitalianchefs.com/recipes/rabbit-ragu-recipe-with-tagliatelle

Creamy rabbit stew

https://www.countryside-alliance.org/our-work/campaigns/gametoeat/rabbit-recipes-(1)/creamy-rabbit-stew

 

 

 

PHEASANT

Fried pheasant

https://www.greatbritishchefs.com/recipes/fried-pheasant-recipe

Roast pheasant

https://www.greatbritishchefs.com/recipes/roast-pheasant-boulangere-potato-recipe

Pheasant casserole

https://www.countryside-alliance.org/our-work/campaigns/gametoeat/recipes/pheasant-casserole

Pot Roast pheasant with cider

https://www.countryside-alliance.org/our-work/campaigns/gametoeat/recipes/pot-roasted-pheasant-with-cider,-apples-and-celeri

Traditional Roast Pheasant

https://www.countryside-alliance.org/our-work/campaigns/gametoeat/recipes/traditional-roast-pheasant

VENISON

Venison meatloaf

https://www.bbcgoodfood.com/recipes/venison-meatloaf

Braised venison

https://www.bbcgoodfood.com/recipes/1935/succulent-braised-venison

venison sausage and chestnut casserole

https://www.bbcgoodfood.com/recipes/venison-sausage-chestnut-casserole

venison steaks and wild mushroom sauce

https://www.bbcgoodfood.com/recipes/venison-steaks-wild-mushroom-sauce

Rack of venison with roasted carrots

https://www.bbcgoodfood.com/recipes/rack-venison-roasted-carrots-forager-sauce

venison and wild mushroom wellington

https://www.bbcgoodfood.com/recipes/76604/venison-and-wild-mushroom-wellington

Hunter’s pie

https://www.countryside-alliance.org/our-work/campaigns/gametoeat/venison-recipes/hunters-pie

Saddle of venison with fondant potatoes

https://www.countryside-alliance.org/our-work/campaigns/gametoeat/venison-recipes/saddle-of-venison-with-fondant-potatoes

venison and chocolate casserole

https://www.countryside-alliance.org/our-work/campaigns/gametoeat/venison-recipes/venison-and-chocolate-casserole-the-arundell-arm

venison lasagne

https://www.countryside-alliance.org/our-work/campaigns/gametoeat/venison-recipes/venison-lasagne

WILD DUCK

Breast of teal with sweet potato mash

https://www.bbc.com/food/recipes/breastoftealwithswee_84611

Duck with puff pastry and wild mushroom sauce

https://www.bbc.com/food/recipes/duckandpuffpastrywit_79908

Pan fried breast of mallard

https://tasteofgame.org.uk/pan-fried-breast-of-mallard/

maple glazed duck breast

https://www.tablespoon.com/recipes/maple-glazed-duck-breast/216d7640-d608-4078-8106-28f564c37c3e

Roast crown of mallard with orange and recurrants

https://www.lovefood.com/recipes/60324/jos-soutos-roast-crown-of-mallard-with-an-orange-and-redcurrant-glaze