Venison Medallions with Blueberries

Main courseServes 2

# For the sauce, set aside 4-6 blueberries for garnish and place the remaining blueberries in a small heavy-based pan with the wine or sherry and sugar. # Simmer over a low heat for about ten minutes, until the blueberries reach a mushy consistency. Add the vinegar, orange juice and salt and freshly ground black pepper to taste. Stir in the butter and keep the sauce warm. # While the sauce is simmering, prepare the venison. In a frying pan, melt the butter and oil over a medium heat and add the venison to the pan. Fry the venison for 3-5 minutes on each side, until cooked to your liking. Leave the venison to rest in a warm place for at least five minutes before serving. # Place the venison steaks on two plates, spoon over the sauce and garnish with the remaining blueberries. Serve straightaway.

Venison Steak with Bearnaise Sauce

Main courseServes 2


# Heat a griddle or frying pan # Brush the steaks lightly on each side with groundnut/olive oil # Season with coarsely ground black pepper # Once the pan is hot, add the steaks and sear for 3-4 minutes, depending on personal preference. You may need to reduce the heat to avoid charring the exterior of the steaks # Once seared, grind a little coarse sea salt over the steaks # Leave the steaks to stand, while you make the sauce

Bearnaise Sauce

# Melt the butter in a small pan # Place the egg yolks, shallots, tarragon and white wine vinegar in a blender or mini food processor, and mix until you have a fairly smooth puree # Slowly add the melted butter to the processor, then blend until thick and creamy # Add a pinch of cayenne or coarsely-ground black pepper # Pour the sauce over the steaks and serve

Cold Smoked Venison with Herby Caper Dressing

Main courseServes 4

# Mix together all the dressing ingredients (adding lemon juice and oil to taste). # Arrange 1-2 slices of smoked venison on each plate, dribble over some dressing and serve with warm, crusty bread.

Roast Rack of Venison

Main courseServes 4

# Preheat the oven to 200°C/400°F/Gas Mark 6. With a very sharp knife, score the outer surface of the Venison very lightly to hold the herb crust. # Season the rack of Venison generously with salt and freshly ground black pepper. # Mix the mustard, softened butter and garlic to form a paste. # Mix in the breadcrumbs, chopped parsley and rosemary and melted butter. # Spread this over the meaty side of the Venison and place on a baking tray. # Roast the Venison for 30 minutes in the hot oven (medium). # Serve carved into cutlets with new potatoes, baby tomatoes roasted in olive oil and some buttered leeks.

Roast Loin of Venison

Main courseServes 4

# Place all the ingredients in a large sauce pan, cover and bring to the boil and simmer for about one hour, check seasoning. # For the crispy haggis mix all the ingredients in a bowl and shape into balls, pass the haggis balls through flour, beaten egg and fresh white bread crumbs, when needed deep fry until golden brown. # To make the dressing, sweat the shallot and carrot in a sauce pan then add the vinegar and stock and bring to the boil, add the chestnuts and bacon warm through and finish with the oil and sage, season, serve warm. # Sear the seasoned deer loin in a hot frying pan until golden brown then cook in a hot oven for 6-8 minutes remove from the oven and rest for at least 5 minutes.

Yorkshire Tapas

StarterServes 4

Deep Fried Whitby Smoked Haddock in Black Sheep Beer Batter with real chips and tartar sauce

# To make the batter mix the flour, ale and salt together until smooth and place in the fridge until required. # Blanche the chips in cold water until soft, then place in the fryer and cook until golden and crispy # Lightly dust the haddock goujons in a little flour coat in the beer batter. # Gently drop into the fryer and fry until golden & crispy. # Place the fish and chips into a printed newspaper cone and top with some tartar sauce.

Mini Yorkshire Pudding with Roast Sirloin of Yorkshire Beef and Horseradish Cream

# Mix together the flour, egg and milk, add a pinch of salt. Sieve the mixture and refrigerate for 1/2 hour. # Skim the mix before use. # Pour a drop of oil into each mini Yorkshire pudding mould and place in the oven until very hot. # Pour the mix into the moulds and return to a hot oven until cooked. # To make the horseradish cream, mix the mascarpone, chives and horseradish together. # Add a little salt & pepper to taste. # Place a slice of the beef sirloin into each pudding and top with horseradish cream.

Bleikers Smoked Salmon Parcel

# Place the smoked salmon and cream cheese in the centre of each spring roll square with a whole hazelnut in the middle. # Place the square on a diagonal and fold the 2 edges to meet in the middle, fold the bottom edge into the middle and then roll to form a spring roll shape. # Seal the edges with the flour and water paste. # Set in the fridge and deep fry when needed.

Holme Farm Venison with Poached Pear

# Place the red wine, sugar, cinnamon stick and bay leaf in a pan and simmer over a low heat. # Poach the pear in the liquid for approximately 8 minutes until cooked through and soft. # Allow to cool, cut in half to remove the core and slice into small nugget shapes. # Trim the slices of venison and cut into 4 strips. # Place a slice of pear onto the venison, roll and skewer with a bamboo skewer, serve cold.

Masham Award Winning Sausages

# Grill 2 pork sausages then slice into 4 on the diagonal # Glaze with some Thurcroft Borage honey to add a great shine and extra flavour. # Skewer with a bamboo skewer and serve.

Seared Medallion of Venison with Peppered Pineapples and Shiraz Sauce

Main courseServes 2

# Trim the loin of all gristle or silver lining. In an acid resistant tray add the chopped veggies and all the other marinade ingredients. Put the loin therein and marinade for 24 hours in the fridge, turning from time to time. # Brown the onions in the butter in a saucepan, then add sugar till melted. Splash in the stock and wine, lower the heat and reduce till syrupy. # Season the pineapple with pepper and fry in oil. # Remove venison from marinade and wipe excess bits away. Season with salt. pepper and mustard all over. # Wrap pancetta or bacon strips around the venison securing with string or toothpicks. Fry gently on a ripple pan till bacon is crisp but the meat still rare at the core. When done, rest for five minutes. # Serve and enjoy.

Pan Fried Holme Farmed Venison with a Trio of Root Veg Puree

Main courseServes 4

*Venison:* Trim the flack down to remove any fat. Pick the thyme leaves off one sprig & roll the venison in the leaves then add salt and pepper. Roll in cling film tightly so it looks like a sausage this well help give it a better shape and allow the thyme to infuse better. This can be done the day before. *Pomme Anna:* Put the butter, thyme & garlic into a pan melt the butter, once melted leave to infuse the flavors. Peel & slice the potatoes very thinly the thinner the better. Line a small tray with grease proof paper. Cover the bottom with the slice potatoes then brush with the butter & put a little salt & pepper on, keep doing this to you use all the potatoes. Cover with grease proof paper and tin foil & bake on 180ºC for 30-40 mins till soft in the middle. You now need to press the potatoes so just put a tray on top with some weight on top don't worry if a little butter comes out. Leave over night to set then just cut it into 4. *Vegetable Puree:* Peel & chop the carrots place in a small pan cover with water & season then cook till soft, drain off the water and blend with 20g butter till smooth(use may need a drop of water) & season to taste then simply repeat with the parsnip & Swede. *Blueberry and Raisin Jus:* Take half the berries & all the raisins & put into a small pan with the wine & bring to the boil slowly reduce it down till the raisins are soft and only about 20% of the wine is left then blend till a smooth purée add this to the jus and plus the berries. *To assemble:* To cook the venison simply heat a frying pan till very hot drizzled a little oil on the venison and add to the pan it will need 1 min on each side and 4mins in the oven on 180ºC for pink. Leave to rest in the hot pan for 3-4 mins, then slice & place on top of the pomme Anna which will take 15 mins on 180ºC. Heat the purees up & quenelle alone the plate & drizzle the blue berry & raisins jus over & enjoy.


Main courseServes 4

1. Pre-heat oven to 160C/325F/Gas 3. 2. Heat the oil in a pan and sear the venison. Transfer the meat to a casserole dish. 3. Fry the onions and garlic in the same oil until lightly browned and then transfer the mixture to the casserole dish. 4. Add the flour to the oil in the frying pan (add some more oil if necessary) and cook for a minute, then stir in the stock and bring to the boil. Pair the rind from1½ oranges and cut into thin, matchstick strips. Add the rind to the sauce with the juice of both oranges. Add the brandy, tomato purée, treacle, and coriander and season, stir, and then pour the mixture into the casserole dish. 5. Cover casserole tightly and cook for 1½ hours. Fry the mushrooms in butter for a few minutes, then add to the casserole. Taste, adjust seasoning and cook for a further 1½ hours, or until the meat is tender. Serve with potatoes and a green vegetable.