Spetchley Park Gardens, Spetchley, Worcestershire. WR5 1RS. England. Tel: 01453 810303. Email: hb@spetchleygardens.co.uk
©2007 - 2012 Spetchley Park Gardens
This historic house with rare plants and specialist nurseries makes an ideal day out and venue for weddings, film location and photographic shoots (product and fashion)
Sausage & Lentil Casserole – serves 4
Cooking Time: 40 minutes
Ingredients:
1 tbsp olive oil
1 tsp plain flour
8 venison sausages
100g smoked bacon lardons
8 medium shallots – peeled and halved
2 carrots, cut into chunks
8 cloves garlic, crushed
A pinch of dried chilli flakes
1 sprig rosemary
A few sprigs of thyme
1 teaspoon of tomato puree
250g puy or green lentils
10 juniper berries
300ml port
1 pint chicken stock
1 tsp redcurrant jelly
½ bunch parsley - chopped
Method:
1. Heat the oil in a large casserole pan. Add the sausages and brown all over. Remove from the pan and add the bacon lardons, fry for a couple of minutes then add the shallots and garlic. Once golden brown, add the chilli flakes, herbs and juniper berries. Add the tomato puree and cook for a further minute.
2. Pour in the lentils and stir thoroughly, add the flour and cook for 1 minute. Add the port and stock, bring to the boil and simmer. Return the sausages to the pan and simmer gently for 30 minutes or until the lentils have absorbed most of the stock and left a rich sauce.
3. Stir in the redcurrant jelly and serve sprinkled with fresh parsley.
You can download this recipe.
Venison & Chestnut Stew – serves 4-6
Cooking Time: 2 hours, 20 minutes
Ingredients:
1 kg stewing venison, cut into pieces
30 g plain flour, seasoned
4 tbsp oil
100g bacon, cut into good-sized strips
2 onions, halved and sliced thinly
500 ml fresh beef stock, hot
1 tsp tomato purée
100ml ruby port
3 sprigs fresh thyme and 2 bayleaves
½ tsp juniper berries, crushed
200g peeled, cooked chestnuts
Pepper and salt to taste
Chopped fresh parsley to garnish
Method:
1. Preheat the oven to 150°/fan 130°C/gas 2. Toss the venison pieces in the flour and shake off the excess. Heat 3 tbsps oil in a casserole and brown the meat in batches. Remove to a plate.
2. Add the remaining oil and bacon and cook until golden. Add the onions and cook for 15 minutes until browned. Stir in the remaining flour, stock, purée, port, thyme, bayleaves and juniper berries. Bring to the boil and stir.
3. Add the venison, season and stir well. Cover with foil and a lid and cook in the oven for 1½ hours. Uncover, stir in the chestnuts and simmer for 20 minutes to thicken the sauce. Garnish with parsley and serve with mashed or jacket potatoes.
You can download this recipe.
Venison Meatballs – serves 6
Ingredients for the Meatballs
500g/1.1lb minced venison
2 free range eggs
125ml/4 fl oz milk
200g/7oz breadcrumbs
75g/3oz grated parmesan
1 garlic clove, chopped finely
1 tbsp olive oil
2 free range eggs
2 tbsp chopped parsley
Ingredients for the Ragu
1 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery finely chopped
3 garlic cloves finely chopped
150g/5oz tomato puree
450ml/3/4 pint red wine
¾ pint chicken stock
1 tbsp chopped fresh thyme
1 tsp sugar
Salt & pepper to taste
To serve
Tagliatelle
Freshly grated parmesan
Method
1. For the meatballs – beat the eggs and milk together in a bowl. Add the minced venison, chopped parsley, breadcrumbs, parmesan and garlic and mix well.
2. Mould the mixture into balls the size of a golf ball
3. Place the meatballs on to a plate and chill in the fridge for 20 minutes
4. Heat the oil in a frying pan over a medium heat.
5. Fry the meatballs for 8-10 minutes until golden brown all over
6. For the ragu – heat the oil in a frying pan. Fry the onion, carrot, celery and garlic for 5-6 minutes until softened.
7. Add the tomato purée and cook for a further 7-8 minutes, until the sauce is thick and deep red in colour.
8. Add the wine, stock, sugar and thyme and bring to the boil. Simmer gently for up to an hour.
9. Add the meatballs to the sauce and simmer for 5-6 minutes until the meatballs are completely cooked through.
10. Serve with freshly cooked tagliatelle, finish with grated parmesan.
You can download this recipe.
