Wild & Game is based in Bristol and during the pandemic the company’s monthly recipe boxes are proving a big hit.
Many of us are taking more time to cook tasty meals to get ourselves through the lockdown and Wild & Game’s February box features seven romantic meals for two from around the world.
Sample dishes include venison steaks with stroganoff sauce; Caribbean-style jerk pheasant with rice and peas; and Indonesian pheasant curry.
Each box comes with an exclusive recipe book and all the game needed to cook the recipes.
Wild and Game co-founder Steven Frampton said: “When we founded Wild and Game, we recognised that many people lacked confidence when it comes to cooking with game. To address that problem, we’ve built up a great range of ready meals, sausages, pies and more – but we also have a big collection of recipes on our website that show how well game works in a huge range of dishes, not just the traditional British fare you might expect. Our new February recipe book builds on that theme with a truly international range of dishes, all built around game. With easy step-by-step instructions, we hope these recipe boxes will give people enjoyment during lockdown and help them truly embrace game as a delicious, versatile ingredient.”
Here’s a sample from the recipe book that you can try yourselves at home.
2 Wild and Game venison haunch steaks
2 small echalion (banana) shallots, finely diced
2 tsp minced garlic
300g chestnut mushrooms, sliced
1 tsp fresh thyme leaves
2 tbsp brandy
1-2 tbsp mushroom ketchup (to taste)
1 tbsp honey
4 tbsp crème fraiche
1 tsp Dijon mustard
100ml beef stock
A knob of butter
• Heat a knob of butter and a glug of olive oil in a frying pan until very hot. Add the steaks and cook for 1.5 minutes each side, then turn the heat down and cook for 4 minutes each side or until cooked to your liking.
• Remove the meat and set aside in a warm place.
• Add a bit more oil and fry the shallot until soft.
• Add the mushrooms, put the lid on and cook until soft, stirring occasionally
• Add the garlic and thyme and cook for another minute with the lid off.
• Add the brandy and cook with the lid off for another minute or two.
• Add the honey, mustard, stock, and mushroom ketchup, and bubble for a minute.
• Turn the heat off and stir in the crème fraiche. Turn the heat back on low and heat gently for a minute.
• Serve the sauce with the venison and vegetables of your choice. If the venison has cooled down too much, heat it through in the sauce.