Steadmans butchers Licensed to deal in Game
Game is wild, natural and free range with a distinctive flavour making it a great alternative to beef, pork, lamb and chicken. and, as it's low in cholesterol and high in protein Game is one of the healthiest meats available today. For example, Venison, with its brilliant taste and extra lean meat, is perfect for anyone on a low fat diet.
As the popularity of Game Meat is growing with Cooks and Chefs alike, supplies are becoming widely available, so keep a look out for the tempting selection of ready-to-cook game at Steadmans.
Although the Game season is quite short, more and more frozen meat is available for all year round convenience so favourite recipes can be stored in the freezer for future use. At present we are unable to deliver frozen products by overnight delivery.
Fancy A Game Bird
*Pheasant and Partridge are particulary high in protein and low in fat,cholesterol and sodium making them a healthy food choice.They also contain high levels of iron,vitamin B6 and selenium.Selenium is an important part of our diet,that we often lack,and helps protect cells from damage caused by free radicals.
Brace of Pheasant ...............................................Pheasant Papadelle
The classic way of cooking game birds is to roast them in the oven and serve with Game chips but with the availability of handy ready to cook portions they are just as good in casseroles, pies, pates, soups and sausages. Try cubed venison for a healthy yet hearty casserole or minced venison for a burger with a difference. Low fat venison sausages make a convenient and great tasting mid week meal (the children will love them) and for a curry with a twist, look out for Tandoori Pheasant. The choice is endless.
Pheasant breasts .......................................................Pheasant Mash
Partridge .......................................................Partridge Rissoto
Partridge .......................................................Partridge Hot Pot
Oven Ready Partridge
Grouse (Young for Roasting, Mature for Casserole)
Guinea Fowl (Tender and Succulent Roast or Casserole)
Mallard / Teal Ducks ( Best roasted )
Wood Pigeon (Ideal Pot Roast)
Pigeon Breasts (Breasts served rare are a good starter)
Rabbit (Tender and Tasty ever more popular)
Diced Rabbit
Hare (For the Connoisseur of Game)
Venison
Wild Venison with a distinctive flavour one would expect from animal's which have foraged in the natural environment.
Venison is high in protein,low in fat and has fewer calories than other red meats. Venison is also particulary low in saturated fatty acids and contains higher iron levels than other red meats.
Venison Steak with Leek Julienne
Ingredients two venison haunch steaks
1 leek, Butter, Oil. Preparation time 10 minutes.Cooking time 15 Minutes
Cut a leek lengthways into thin strips, wash and pat dry.Pan fry half the leek in equal amounts of butter and oil until brown and crispy. drain on kitchen paper.Take the other half of our leek and cook with butter in a saucepan with the lid on till soft. Pan fry, grill, or barbecue two venison haunch steaks to your preferred state of cookedness.
We recommend rare to medium rare as the lack of fat in venison means it toughens if you overcook it.
Let the meat rest for five minutes before carving slivers off the steak.
Serving Suggestion
Place the slivers of venison on the green leeks and then sprinkle the crispy leeks on top.
HaunchSteak..Pan Fry, grill, or barbeque
Can be grilled or quick fried with confidence ..................Venison Salad
Ingredients
3 tbsp sherry vinegar
1 tsp dijon mustard
2 tbsp very finely chopped red onion
6 tbsp olive oil
2 tbsp walnut oil
150g french beans, trimmed
4 tsp black peppercorns, crushed
4 (150-175g) venison fillet steaks
1 (120g) bag mixed salad leaves
8-10 basil leaves, large ones torn in half
175g blackberries
100g redcurrant
Whisk the sherry vinegar and mustard together in a small bowl. Whisk in the remaining olive oil, the walnut oil and red onion. Season with salt and freshly ground black pepper. Set aside for 30 mins, that gives the flavours time to develop.
Cook the french beans in a pan of boiling, lightly salted water for 3 mins until just tender. Drain and rinse in cold water. Place in a large bowl with the salad and basil leaves.
Heat a heavy based frying pan or griddle pan until smoking hot. Season the venison steaks with the peppercorns, pressing them firmly into the meat. Cook for 3 mins each side for rare steaks or until cooked according to taste. Transfer to a board. Rest for 5 mins, then slice.
Meanwhile add the blackberries and redcurrants to the pan and warm through. Give the dressing a final whisk, drizzle half over salad and gently toss together with the warmed fruit. Arrange on individual serving plates with the sliced venison. Serve straight away with the remaining dressing.
Diced..Lean and tender with a memorable flavour .......................................................Venison Casserole
Fillet, like beef fillet, the fillet is extremley tender. It can be cut into Medallions and cooked rare.
Haunch Joint Very lean cut. Needs to be larded and or basted to keep moist while roasting.
Minced Venison
Hunters Pie Ingredients 2 large onions, chopped
50g butter
750g minced venison
2 cloves garlic, crushed
2 tbsps plain flour
300ml venison or beef stock
1 tbsp tomato puree
3 tbsps Worcester sauce
1 tbsp fresh thyme leaves
Salt and freshly ground black pepper
1 kg freshly mashed potatoes made with butter and milk
50g Lincolnshire poacher Cooking Time: 40 Mins
In a large saucepan, cook the onion in the butter until soft and golden. Add the venison and garlic and raise the heat so the meat browns a little, stirring constantly. Sprinkle in the flour, stir in well, then add the stock, tomato puree and all the remaining seasonings. Bubble gently for 15 minutes, season again to taste, then place in a shallow dish.
Spread the Mashed Potato on top and scatter the Cheese over. Grill until golden brown.
Serving Suggestion. Serve with a seasonal vegetables
*Credit to Game To Eat for the Cooked Game Images and some of the content.
* Taken from Leatherhead Food international research into the benifits of game meat consumption.
