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.
Here’s the contents of the February recipe box
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.
Feeds 2
Ingredients
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
Olive oil
Method
• 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.
