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Tagged with 'Recipe'

How to Make Sloe Gin | Homemade Recipe

The sloe season usually begins in October; however, in particularly wet weather, the berries can be ripe enough to harvest as early as September. This is excellent news for gin lovers, as you can get a head start on making your own sloe gin this season. If you’d like to have a shot at making this warming autumn beverage, our guide is sure to help you get the best from your sloes, from picking tips right up to flavouring your very own spirit!

Some homemade sloe gin in cocktail glasses with ice

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A Beginner’s Guide to Game Meat

There has been a great rise in the popularity of game meat over the past few years and for a good reason; Game meat has a high level of nutritious value and, due to their wild nature, this often means that the meat is of better quality, higher in protein and lower in fat. That’s not to mention that the meat can taste sensational when correctly prepared! For some, the thought of cooking game meat might seem a little scary, especially if you’re not sure where to start. Our beginner’s guide is here to help you to get to grips with the different types of meat, and to share a few of our favourite recipes too!

A game meat recipe on an iPad

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Flavours of Autumn — Venison with Blackberry Sauce (Recipe)

As the days turn darker, juicy autumn berries are now ripe for the picking from the bushes, ideal for both puddings and adding a sharp but sweet edge to traditional dishes. Our blackberry sauce perfectly captures the spirit of autumn, with its warm but tangy flavour adding to the succulent and rich flavours of the venison steak. Blackberries autumn fruits berries | Venison in blackberry sauce recipe | Fur Feather and Fin country living sporting gifts Venison with blackberry sauce (to serve two) Ingredients: Two venison steaks 150g blackberries Half a shallot (finely chopped) 100ml chicken stock 100ml red wine One tablespoon caster sugar Two juniper berries (crushed) Two sprigs of thyme Method: 1)      Simmer the blackberries with the caster sugar together in a small saucepan for five minutes, crushing the berries with a back of a fork. Set aside once simmered. 2)      In a frying pan, heat a tablespoon of olive oil and pan fry the venison steaks. After five minutes, turn the steaks over and cook for a further three to five minutes, depending on how well done you would like the meat to be. Once done, take the meat from the pan and set aside to rest. 3)      Using the same frying pan, soften the finely chopped shallot over a medium heat for two to three minutes. 4)      Add the stock, wine, juniper berries and thyme to the shallot in the pan, simmering over a high heat for five minutes, until reduced. 5)      Stir in the blackberries and any leftover juices from the venison, simmering until warmed through. Serve the steaks with the warm blackberry sauce alongside some steamed green vegetables and mashed potato for a complete and delicious dish, ideally served with one of our food and drink gifts.