Wild Venison Potato Pie

Venison pie, topped with potato, and served with a mixed leaf salad. This dish used what was left of the venison stew made earlier (scroll back through the recipes). The potato topping was mixed with diced onion.

Cooked for at least an hour on the middle shelf of an oven preheated to around 190 deg C. I use a third party oven thermometer, so I know what the temperature of the oven actually is. But most ovens vary from what the dials say. So watch progress carefully (good advice in all cases).  Can be eaten hot or cold. Good with mustard. 

 

Chicken and Brussels Sprout Soup, with Herbs

Fabulous soup made with roasted diced chicken breast (one half). Plus water, chicken stock, and three Brussels sprouts, diced Italian style. Plus one julienned white onion. Cooked together for at least forty-five minutes. Thickened with a teaspoonful of arrowroot.  The herbs tarragon and sage were added ten minutes before serving. 

The chicken breast was cooked with two others in a casserole dish for at least 45 minutes at 180 deg C on the middle shelf of a preheated oven. 

 

Venison Stew, with Root Vegetables

A simple winter stew made with diced deer meat and an assortment of root vegetables (parsnip, carrot, turnip & onion for the stew itself, and served with semi-skinned potatoes). The venison was cooked for at least half an hour until most of the moisture in the meat had evaporated, and browned in the sunflower oil. 

Then decanted into a pot of boiling salted water, and simmered under glass for an hour. 

After that, I added the diced root vegetables to the pot, and cooked them for another forty-five minutes, after which I mashed the vegetables (the venison will survive this!). Simmered again for another quarter hour or so, before serving. 

No added herbs, stock or spices, though rosemary would be an appropriate choice. Cornflower or Bisto could be used if you prefer a thicker gravy. Delicious! Sourced via Sainsbury's. 

 

Chicken Breast, with Potato, and a Walnut, Apple and Raisin Salad

I cooked three chicken breasts, drizzled in some cooking oil, and dusted with sea salt. Forty minutes in a casserole dish - thirty minutes under glass, and then fifteen to twenty minutes without. 200 deg C, on the middle shelf. Allowed to cool.

Carved, and served with a a walnut, apple, onion, raisin and mayonnaise salad. Plus semiskinned boiled potato. 

The walnut and apple salad was bought commercially, since it was at a bargain price. I could have made that for myself, but you don't always have to do that. 

 

Venison Burger with Potatoes and Lettuce Salad

I didn't make this burger (hard to get ground deer meat, unless you know someone who deals in this part of the business). Bought from Sainsbury's. Tasted not dissimilar to a burger made with beef, but the packaging said the burgers were 90% venison. I'm familiar with deer meat, so the fact that the burgers don't taste the way you might imagine, is puzzling. 

I also bought venison fillets on the same supermarket trip, and these clearly are deer meat. They should be fine.

The burgers were cooked on the middle shelf of an oven heated to 200 deg C for between 22 to 27 minutes, turning the burgers a couple of times.  Something to watch occasionally during the process. 

Served with salted boiled potato, and a lettuce salad. Dressed with white pepper, and a pinch of Tarragon. 

 

Roast Pepper with Rice, and Coppa Ham

A leftovers dish. The two-tone rice came from a meal yesterday, and was used as the stuffing for a roasted red pepper.  The pepper was deseeded, with the white pith removed, and then stuffed with the rice. Then drizzled in some soy sauce. Cooked for 35 minutes at 180 deg C on the middle shelf of the oven (watch progress). Served with some Italian Coppa ham, and some American mustard. No added herbs. 

 

Hot Beef Chilli, with Yoghurt and Rice

 

A hot beef chilli, with five finger chillies, plus a level dessert spoonful of chilli powder, one julienned onion, a whole yellow pepper (diced), and a tin of Napolina chopped tomatoes. 

The beef was just 5 per cent fat, which is great in itself, but it makes it more problematic to cook. So I drizzled the flat pan in some sunflower oil before adding the beef. Cooked at a high heat for ten minutes, stirring frequently, then the heat was turned down low. Cooked under glass for half an hour, stirring occasionally. 

Then I added the julienned onion and the diced yellow pepper. Allowed to cook for another twenty-five minutes. Then I added boiling water, the diced garlic, the beef stock, and the chopped tomatoes. Allowed to cook for another 45 minutes.

I cooked black Thai rice for half an hour, adding ground cinnamon. Plus basmati rice for fifteen minutes in Pilau Rice seasoning.. When both rice components were ready, the black rice was drained and rinsed in boiling water, then added to the basmati rice. Served together with a Greek style yoghurt, dressed with a pinch of coriander leaf. Delicious! 

Stuffed Roast Pepper, with Carrot, Mushroom and Napoli Salami

 Pepper stuffed with grated carrot and chestnut mushroom, diced spring onion, and finely diced napoli Salami (two slices). The mixture was drizzled with a little sunflower oil, white pepper, salt, and coriander leaf. Cooked in a metal tray on the middle shelf of the oven, preheated to 180 deg C for 35 minutes. 

Served with diced baby plum tomatoes and a baby leaf salad. Dressed in white pepper and a sprinkling of coriander leaf. 

Prosciutto and Mushroom Breakfast

Prosciutto is an Italian pork preserve, so is not normally found in a frying pan. But you can gently fry it, which is what I did here. Along with diced mushrooms, and an egg. Simple and delicious. Could be served with hash browns. 

 

Napoli Salami Salad

Sometimes it is amazing what you can find in the local Co-op in midwinter. Delicious Napoli Salami slices, served with a baby leaf salad, grated carrot, black olives, and a little Dijon mustard, which could be mixed through the grated carrot. Three minutes to put this dish together.

https://salumeriamalta.com/salami-napolitano/ 

Chicken Mayo with Roasted Chips and Salad

 Diced chicken breast in mayonnaise, infused with coriander leaf and a small pinch of oregano. Served with oven grilled chips drizzled with sunflower oil. The chips were originally parboiled for fifteen minutes. 

Served with a baby leaf salad and stoned black olives. Dressed with a little American mustard. 

Macaroni in Green Pesto, with Chicken

Salad dish, made with Sainsbury's wheat free macaroni. Cooks slightly more slowly than their other pastas, but that isn't a problem. Cooked with a red and a green pepper for extra heat. Cooled in cold water, and then dressed in the green pesto (Sacla brand). I added dustings of smoked paprika, white pepper, and coriander leaf. 

Served with sliced chicken breast, from an oven roast. 

 

Beef Chilli with Yellow Pepper

Snowing again, and the outside temperature is -2 deg C. So I chose to make a hot beef chilli, with five finger chillies, one julienned onion, a whole yellow pepper (diced), and a tin of Napolina chopped tomatoes. 

The beef was just 5 per cent fat, which is great in itself, but it makes it more problematic to cook. So I drizzled the flat pan in some sunflower oil before adding the beef. Cooked at a high heat for ten minutes, stirring frequently, then the heat was turned down low. Cooked under glass for half an hour, stirring occasionally. 

Then I added the julienned onion and the diced yellow pepper. Allowed to cook for another twenty-five minutes. Then I added boiling water, the diced garlic, the beef stock, and the chopped tomatoes. Allowed to cook for another 45 minutes. 

Serve with potatoes or rice, or whatever you like. Add a dusting of coriander.

Served here with a toasted garlic and coriander naan bread, and Greek yoghurt. Plus some diced celery, and a teaspoonful of black bean sauce. 

 

Potato and Dijon Mustard Salad, with Brunswick Ham

Boiled semi-skinned potato, cooled, drained, semi-mashed, and mixed with a couple of dessert spoonfuls of mayonnaise, and half a teaspoonful of Dijon mustard. Served with three slices of Brunswick ham, and three diced spring onions. Dressed with some American or German mustard. A great winter salad.