Ridley's Fish and Game

Ridley's Fish & Game - Specialist retail suppliers
of top-quality fresh fish, smoked fish, seafoods, poultry, homemade fayre and wild local game to general public.

Home Page Ridley's
                Fish and Game Contact Ridley's
                Fish and Game From the Sea at
                Ridley's Fish and Game From the Land Homemade Fayre
                from Ridley's Fish and Game Order at Ridley's
                Fish and Game

                grouse in flight
Red Grouse Cock in Flight - Grouse Season 12th August to December 10th. Order now.

                pheasant in the sunshine
Cock Pheasant

Roe Deer
Deer on the Northumbrian HIlls

Braised Venison with Carrots


Serves: 4


1.5kg trimmed Venison Striploin
750ml good red wine
2 garlic cloves, peeled and crushed
1 tsp thyme leaves, chopped
1 bay leaf
3 juniper berries, crushed
3 tbsp plain flour
Salt and freshly ground black pepper
Vegetable oil for frying
60g butter
2 onions, peeled and finely chopped
2 tbsp tomato purée
1 litre good dark beef stock
1–2 tsp cornflour (optional)
200g–250g small carrots, such as chantenay, peeled
A couple of good knobs of butter
1 tsp caster sugar
1 tsp chopped parsley

To Serve
Divide the stew among warm bowls and top with the glazed carrots. Serve at once with vegetables of your choice.






Cut the venison into 3cm-4cm chunks and place in a stainless steel or ceramic bowl with the red wine, garlic, thyme, bay leaf and juniper berries.

Cover and leave to marinate in the fridge for two days. Drain the meat in a colander, reserving the marinade, and dry the pieces on some kitchen paper. Flour the meat lightly, using a tablespoon of the flour, and season with salt and pepper.

Heat 2 tablespoons oil in a heavy-based frying pan and fry the meat, a few pieces at a time, over a high heat until nicely browned. Heat the butter in a large, heavy-based saucepan and gently fry the onions for a few minutes until soft. Add the remaining 2 tablespoons flour and the tomato purée, and stir over a low heat for a minute. Slowly add the reserved marinade, stirring constantly to avoid lumps forming. Bring to the boil and simmer until it has reduced by half. Add the beef stock and the pieces of venison and bring back to simmer. Cover with a lid and simmer very gently over a low heat for about 1½ hours until the meat is tender.

It’s difficult to put an exact time on braising meat; you may find it needs an extra half an hour. Once the meat is cooked, the sauce should have thickened sufficiently. If not, mix 1-2 teaspoons cornflour with a little cold water, stir into the sauce and simmer, stirring, for a few minutes. Meanwhile, put the carrots in a pan and cover with water. Add the butter, sugar and seasoning and simmer rapidly until the carrots are tender. Drain off any excess cooking liquid, leaving some to glaze, then toss with the chopped parsley.

Divide the stew among warm bowls and top with the glazed carrots. Serve at once with vegetables of your choice.

Ridley's Fish and
                  Game Events
Ridley's Fish and
                  Game Recipes
Fresh local
                  native lobsters

Hadrian's Wall
                Country Locally Produced from Northumberland

The National
                Federation of Fishmongers
Loch Duart Salmon


RIDLEY's FISH & GAME |Unit No 15 | Acomb Industrial Estate |Acomb
Near Hexham|Northumberland |NE46 4SA |UK
Tel: 01434 609 246 | Fax: 01434 609246 |www.ridleysfishandgame.co.uk
email: info@ridleysfishandgame.co.uk| © Ridleys Fish & Game. MMVIII. All rights reserved..