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.

How To Roast Venison Successfully


Some general tips and advice on getting the best from your Venison Roasting Joints.

There are basically two methods - fast or slow!

You can roast venison on a high oven temperature, at speed, if you like it rare, medium rare or just no longer pink.... but it must be with speed so that the venison has no chance to dry out. Prolonged cooking at a great heat will cause any meat to harden, and because this is a low fat meat it would dry out very badly. If slow roasting, this is best done when the joint is still on the bone, as it stays more succulent. This method will also produce a marvellous gravy. Make sure you "lard" the joint to protect it - a good quick method is to stab the joint all over and press a knob of butter or lard or margarine into the holes as you go. You could also introduce herbs and garlic at this point, and remember the joint is not marbled with fat so this is necessary.

Best practice is to brown the joint, then roast it and then rest it ... do not miss out a stage!!


Not necessary to lard this joint, unless the joint is large i.e. over 3.5kg.
Brown the joint by rolling around in hot oil in a frying pan until brown on all sides. Lift the joint into a roasting tin, pour juices and remaining oil over and season (freshly milled black pepper, crushed juniper berries, small sprinkling of salt). You can baste with perhaps a small amount of wine, beer or orange juice to compensate for the lack of juices. Don't over do it though or the joint will stew. General guidelines for fast cooking times are a very hot oven, 230 degrees C, (450 F) and about 20 mins/kg for rare venison, 30 - 40 mins/ kg for medium rare. Always allow a little resting time for more cooking, so undercook !! If using a meat thermometer use the beef temperatures as a guide.


Allow about 85 mins / kg for slow roasting, and cover the tin with foil or a lid. The temperature should be about 170 degrees C (325 F). The times can be reduced for larger joints, to perhaps 65 mins / kg for 3kg and above. Use the same basting liquid as described above, but remember the joint will lose juices into the pan and will require basting.
The more often you baste, the better the gravy and more juicy the venison will be. You do not need to rest slow roasted venison.

(If in doubt, divide kg cooking times by two for weight in pounds)




Ostrich Steaks

We received the following delicious description from Mr. Joe Ludlow of Bridgend, South Wales - this is how he served his Ostrich Steaks to his guests at Christmas: Read More

Pigeon Breasts and Ostrich Casserole (Little and Large!!)

Mrs. Speake of Wem, Shropshire, suggested that this casserole was very suitable for the slow cooker, but it can also be gently braised in a conventional oven. Read More

SPICY WINTER VENISON CASSEROLE (A real winter warmer, this one!)

One of the nicest meals you could serve up is featured below, and a recipe idea from Mrs. Maggie Rose of Hammersmith, West London Read More


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

CARBONADE OF VENISON from Mrs. Sue Adams, of Southend.


2.5 lbs of Casserole Venison (Our diced product is ideal)
3 medium onions
2 cloves of garlic Read More

Picnic Chicken

This recipe was given to Georgina on her travels in The British Virgin Isles - Tortola to be precise. Read More

Tkemali Sauce (pronounced Tikemarly)

Ideal with rich game meats such as goose or pigeon - although Georgina used it with beetroot to great effect! Read More


Always add garlic to cold oil.. Read More

A Tip for Pigeons

If you click on the shop, you will find we sell pigeon breasts already filleted, ... Read More

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