Recipes from Alternative Meats
Four Legged Friends

Recipes and Tips

We will always take pleasure in publishing and sharing recipe ideas for our products here ... with a name mention of course!

We have a very good friend who's Mum has an incredible gift for seeking out foreign, exotic tales connected to recipe ideas and is happy to share them with us all. Living in Cumbria in a charming cottage she recently fed us warming cups of her own blend of special teas and enchanted us with her wonderful ability to tell a good tale. Indeed, she writes her own culinary columns and has been recently asked to be a critic in the Good Food Magazine, so her name may be familiar to you. Below, courtesy of Georgina Protheroe-Beynon, are a few ideas you may like to try.


Recipes and Tips >>

This is Mrs. Karen Stone's (of Manchester) wonderfully attractive dish.

Ingredients: 500g Minced Venison
1 large onion, peeled and sliced
2 carrots, peel and diced
Half a Pint of Beef Stock
1.5 tablespoons Angostura Bitters
1 tablespoon tomato puree
Salt and Freshly ground black pepper
2 teaspoons of cornflour

Scone Topping :

175g (6 oz) Self Raising Flour
40g (1.5 oz) Butter or Margarine
Salt & Pepper
Half a teaspoon of Dried Mixed Herbs
1 Egg, beaten
2 Tablespoons of Milk
Few sesame seeds (optional)


Fry the venison gently in pan, adding a couple of drops of oil if necessary. Add onion and carrots and continue cooking for a few minutes. Add the stock, Angostura Bitters, tomato puree, salt and pepper and bring to the boil. Blend the cornflour with a little cold water, add to the pan and cook until thickened. Turn into a casserole, cover and cook in a preheated oven on 180 degrees C, 350 degrees F or Gas Mark 4, for 20 minutes.

For the scone topping, sift the flour into the bowl and rub in the fat until the mixture resembles fine breadcrumbs. Add salt and pepper, and stir in the herbs. Bind together with egg and sufficient milk to give a softish dough. Pat out the dough on a floured surface to about 1/2" thick and cut into 1 1/2" rounds. Remove the casserole from the oven, increase the temperature and arrange the scones in an overlapping circle around the top of the casserole. Brush with milk and sprinkle with sesame seeds if you have them. Return the casserole to the oven and bake uncovered for about 20 minutes or until the scones are golden brown and risen well. Serve at once.

This recipe will also work with other types of mince.


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