Premote

14/08/2026

Venison Birria Tacos

Crispy tacos filled with slow cooked shredded venison, cooked in a rich spicy sauce.

Ingredients:

500g Diced Venison ()

3-4 Assorted Dried Chillies (Guajillo/Chipotle/Ancho)

Cumin Seeds

Peppercorns

3 Large Tomatoes (quartered)

1 Red Onion (thinly sliced)

4 Garlic Cloves (thinly sliced)

1 tsp Dried Oregano

2 Bay Leaves

Red Wine Vinegar

1ltr Beef Stock

Small Tortillas

Cheddar Cheese (or your preferred)

Coriander

Salt

Oil

Method:

Season the venison with salt and oil.

Slice the tops from the dried chillies and remove the seeds, toast the chillies in a pan over a medium/high heat for a few minutes along with ½ tsp cumin seeds and a few peppercorns.

Place the chillies in a jug and cover with boiling water, leave for 15 minutes.

Add the cumin and peppercorns to a pestle and mortar with the oregano and a good pinch of salt. Grind until fine.

Add a splash of oil to the same pan and sear the venison in batches until nicely coloured. Remove and set aside.

Reduce the heat in the pan and add the onion and garlic. Cook for 5-10 minutes and then add the tomatoes, the chillies with a splash of the soaking water and a mug of beef stock. Place a lid over the pan and cook for 10 minutes.

Blend the sauce until smooth and pass through a sieve.
Add the remaining beef stock to an oven proof dish along with the seared venison and the chilli sauce. Mix before adding the bay leaves and a splash of vinegar. Cover with a lid and place in a preheated oven at 130˚C Fan for 4 hours.

This can be done the day before.

Remove the venison from the pan and shred with a ladle of the sauce.

Keep the sauce warm over a low heat.

Bring a frying pan to a medium/high heat.

Dip the tortillas in the sauce before adding to the frying pan. Top the tortillas with grated cheese and the shredded venison. Fold the tortillas over the filling and cook until the cheese has melted and the tortillas are crispy on both sides.

Top the tacos with coriander and serve with sauce for dipping and a few wedges of lime.

29/07/2026

Venison, Cherry & Mozzarella Salad

Seared steaks topped with balsamic cherries and torn mozzarella. Shared between two, this gorgeous salad makes a sensational summer lunch.



Ingredients:

2 Venison Steaks

10 Fresh Cherries

Rocket

Basil

Mozzarella

Balsamic Vinegar

Lemon

Extra Virgin Olive Oil

Salt



Method:

Halve and pit the cherries before adding to a bowl with a small pinch of salt, a drizzle of balsamic and oil. Leave to sit while you prepare everything else.

Season the steaks with salt and a drizzle of oil. Sear in a hot pan until cooked to your liking. Rest for 5 minutes.

Add some rocket to a bowl with a few torn up basil leaves, a squeeze of lemon and a light drizzle of oil.

Slice the steak and scatter over a plate, season with salt.

Top the steak with the dressed rocket, some torn up mozzarella, the balsamic cherries and finally another drizzle of oil.

24/06/2026

Venison Bacon Cheeseburger, with homemade pickled jalapenos and a creamy burger sauce.

This is my perfect at home burger. Quick, simple, balanced and packed with flavour.


For the Pickled Jalapenos:

4 Fresh Jalapenos

150ml White Wine Vinegar

50ml Water

50g Sugar

5g Salt

For the Burger:

Burgers

Potato Burger Buns

Red Leicester Cheese

Smoked Streaky Bacon

Cream Cheese

Yoghurt

Lettuce

1 Large Tomato

Salt

Pepper

Method:

To make the pickled jalapenos, thinly slice the chillies and add to a sterilised jar/tub. Add the remaining ingredients to a bowl and mix well. Once all the sugar has dissolved, pour over the chillies, top with a lid and leave in the fridge. This is best done at least 1 day before. They will keep for at least 2 weeks.

Remove the venison burger from the fridge and season with salt, leave to sit while you prep the rest of the burger. Pat dry if necessary.

Finely shred the lettuce.

Thinly slice the tomato, season with salt & pepper and leave to sit (drain the excess liquid before adding to the burger).

To make the burger sauce, add 3 tbsp cream cheese, 2 tbsp yoghurt and enough pickled jalapeno liquor to form a smooth, thick sauce. Season to taste. Feel free to add whatever else you like to this sauce; I’m not really a fan of mayo so this is my preference.

Add 2 rashers of bacon per person to a cold frying pan over a medium/high heat. Cook the bacon until nice and crispy, drain on kitchen paper.

Toast the sliced buns in the same pan you cooked the bacon in.

Now everything is ready, turn the heat to high and place the burgers in the pan. Ensure the burger gets a good sear before turning. Reduce the heat to medium and cook for 2 minutes before topping with 4 slices of pickled jalapeno and a slice of cheese. Place a saucepan lid over the burgers until the cheese has melted.

Once melted, remove the lid and place the bacon and the top bun on each burger. Remove from the pan and allow to rest for 1 minute while you prep the burger.

Add a good spoonful of burger sauce to each bun. Top with the lettuce, then the tomato and finally the rested bacon cheeseburger.

03/06/2026

Fresh and Flavourful Venison Tacos

You have to try these Venison steaks from ! Marinaded, seared and basted, served with a jalapeño & cream cheese yoghurt and a radish, spring onion & cucumber salsa!

The perfect addition to a Mexican inspired feast!

Marinade - Salt, Pepper, Oregano, Paprika, Cayenne, Cumin, Red Wine Vinegar, Garlic, Oil

Yoghurt - Cream Cheese, Yoghurt, Jalapeños, Garlic, Salt, Lime, Cucumber

Salsa - Radishes, Spring Onions, Cucumber, Oil, Salt, Pepper, Lime, Chilli Flakes

08/05/2026

May - What is in season?

Oh it’s exciting, very exciting… from early peas, broad beans and strawberries to the spring favourites of asparagus, new potatoes and crab. May is one of my favourite months for seasonal produce!

Here’s the full list of homegrown produce that is available throughout May. Some of the fruit & veg has been stored to maintain freshness.

Fruit:

Apples, Rhubarb & Strawberries.

Veg:

Asparagus, Beetroot, Broad Beans, Cabbages, Carrots, Cauliflower, Cavolo Nero, Celeriac, Chicory, Courgettes, Cucumber, Kale, Leeks, Lettuces, Mushrooms, New Potatoes, Onions, Pak Choi, Parsnips, Peas, Potatoes, Purple Sprouting Broccoli, Radishes, Rocket, Samphire, Shallots, Sorrel, Spinach, Spring Greens, Spring Onions, Watercress & Wild Garlic.

Seafood:

Brill, Clams, Cockles, Cod, Crab, Dabs, Gurnard, Hake, Halibut, Langoustines, Mackerel, Monkfish, Oysters, Plaice, Razor Clams, Salmon (Farmed), Scallops, Sole (Various), Trout (Farmed).

I hope you enjoy!!

27/04/2026

24/04/2026

Chilli Venison Noodles - Quick, easy and packed with flavour!

Serve with whichever toppings and extras you wish. Here, we’ve gone for some pak choi, lightly pickled carrots, fresh new season radishes and finely chopped spring onions.

Subscribe to email list for the full recipe!