Veal Goulash

This is a perfect dish for a wintry evening after a long walk!

Ingredients - Serves 8

2x 500g packs diced Veal
Olive oil
2 Medium Onions, peeled and sliced thinly
1 Red Pepper, de-seeded and sliced
1 Green Pepper, de-seeded and sliced
50g Butter
sea salt and black pepper
4 tbsp Tomato Purée
400ml Beef Stock
6 tbsp Paprika
Small bunch Flatleaf Parsley
600ml Soured Cream

Method

Warm a frying pan on the stove until very hot, then brown the veal (in batches) in a little olive oil.

Colour the onions and peppers in the butter and season. Place in one large pan, together with the browned veal.

Pour in the tomato purée, stock and paprika, season and bring to the boil. Cook for between 20 and 40 minutes. Garnish with sour cream and the flatleaf parsley. Serve with warm pitta breads, potatoes or rice.

Game Pâté

Ingredients - Makes 1½kg pâté

1½kg Diced game
1tsp Salt
½tsp freshly ground black pepper
1tsp Allspice
1tsp Juniper Berries
Thyme
Parsley
2 clove Garlic
1 small glass Brandy
¼kg Onions
4tbsp Butter
1 Egg
2 Glasses White Wine
4tbsp Fresh Breadcrumbs
¼kg Thin-sliced Bacon

Method

Mince or finely chop the diced game and put it in a large bowl with the brandy. Grind up the salt, spices, herbs and garlic and work the mixture well into the meat then leave it to marinate overnight.

On the next day, chop and gently fry the onion until soft in the butter. Add them to the marinated meat along with the egg (beaten), the wine and the breadcrumbs.

Preheat the oven to 160°C. Line a pâté dish (similar to a bread tin but not metal) with the bacon leaving the end hanging over the edges to cover the top. Pack the meat mixture into the middle and fold over the bacon ends.

Cover with foil and put it in a roasting tray filled with water. Bake for 2-3 hours until the sides are pulled away from the pate dish and the juices run clear. Leave it to cool overnight with a weight on top. Eat within 3 days.

Venison, Red Wine and Cranberry Casserole

Ingredients - Serves 6

2 tbsp Sunflower oil
675g/1½lb Venison, cut into 2.5cm/1in cubes
175g Shallots, peeled
225g Baby Carrots, scraped
½ pint Red Wine
½ pint Beef or Lamb stock
2 tbsp Tomato Purée
2 tbsp Cranberry Sauce
Salt and freshly ground Black Pepper
125g Cranberries

Method

Heat the oil in a flameproof casserole dish and brown the venison pieces in batches over a high heat, removing them to a plate as they brown.

When all the venison has been browned, lower the heat under the casserole dish and add the shallots and carrots. Fry for 5 minutes, stirring frequently, then pour in the wine and stock and add the tomato purée and cranberry sauce. Bring to the boil, return the venison to the casserole and add seasoning. Cover and cook in a preheated oven at 160c for 1¼ hours.

Stir the cranberries into the casserole and return to the oven for 30 minutes or until the meat and vegetables are tender. Serve with herb mash and a green vegetable such as broccoli.

Loin of Veal Stuffed with It's Kidneys

Order a 1kg Rose Veal striploin from the website and some Rose Veal kidneys then put the kidneys inside the striploin and tie it tightly with string at 1½ inch intervals

Ingredients - Serves 4-6

1 x 1kg striploin of Veal
½ a 500g bag Veal Kidneys
55g Lard
6 Onions, chopped
Salt and freshly ground Black Pepper
600ml Red Wine

Method

Preheat the oven to 190c. In a heavy casserole dish, heat the lard and then gently fry off the onions until soft and slightly coloured. Put the veal joint on top of the onions, season with salt and pepper and pour over the wine. Cover and cook in the oven for an hour. Remove the joint and put on a warm plate with the onions. De-glaze the casserole dish with the juices and serve over the meat.

Wild Duck with Red Cabbage

Ingredients - Serves 4

2 Mallards
Salt and freshly ground black pepper
1 Medium Red Cabbage
1 tbsp Lemon Juice
115g Salt Pork
1 Onion, Chopped
2 tbsp Plain Flour
225ml Red Wine
1-2tbsp Caster Sugar
2 thsp Caraway seeds

Method

Preheat oven to 220c. Rub the ducks inside and out with salt and pepper and Prick with a fork. Place on a rack over a roasting pan and place in the preheated oven for 10 minutes.

Pour boiling water over the shredded cabbage and drain at once then sprinkle it with lemon juice. This helps the cabbage retain it's colour with cooking. In a heavy oven proof pan, cook the pork over a medium heat until it is transparent, then add the onion and cook for a few more minutes. Add the flour and stir well then add all the remaining ingredients, cover, and simmer for 30 minutes.

Finally transfer the ducks into the pan with the cabbage, cover and cook for a further 45 minutes on the hob until the duck is tender.

Roast Goose with Currant and Almond Stuffing

Ingredients

1 large yellow onion (chopped)
1 large tart apple (chopped)
¼ cup chicken stock
6 cups toasted fresh bread crumbs
½ cup currants or chopped raisins
¼ cup sliced almonds (toasted)
¼ cup finely chopped parsley
1 teaspoon dried sage leaves
¼ teaspoon each salt and black pepper
1/3 cup chicken stock
1 goose (7 to 8 pounds), giblets removed

Method

In a small saucepan, combine the onion, apple, and ¼ cup stock. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender.

In a large mixing bowl, combine onion mixture, bread crumbs, currants, almonds, parsley, sage, salt, and pepper. Mix the remaining 1/3 cup broth with bread crumb mixture.

Preheat the oven to 180°C. Rinse goose; drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer. Stuff and truss goose. Then, place goose, breast-side-up, on a rack in large roasting pan. Spoon the remaining stuffing into a lightly greased casserole dish; cover and refrigerate.

Roast goose for 2 to 2 ½ hours draining the fat often. Bake the covered casserole of stuffing alongside the goose during the last 30 minutes of roasting. Let the goose stand for 15 to 20 minutes. Carve goose; discard the skin.