hosted by Secret Sunday Lunch Club
Happy New Year!
I know tummys are probably a little larger than pre-Christmas, which is why I’m going for lean and flavoursome Wild Red Venison. Roe deer has a delicate flavour due to the wild herbs and foliage in the diet and is available all year round, but Red deer has the more robust gamey taste traditionally associated with Venison and because it’s wild it has a ‘season’: July – October for the stags (males) and October – February for the hinds (females).
William the Conqueror brought the term venison to England in the 11th century and the word derives from the Latin venari meaning to hunt or peruse so originally referred to meat from any wild animal. The aristocracy created deer parks for elite sport and a source of high quality food which is why venison is considered to be posh and saved for special occasions. It is also the reason for the long feud between poacher and gamekeeper.
A Nibble & a Tipple to get you in the mood
The Main Event:
Wild Red Venison
Braised Red Cabbage
Mushrooms with Chestnuts & Shallots
Butternut Squash Parmentier
Red Wine & Chocolate Sauce
To Follow Up:
Toffee Apple Crumble Tart
Home-made Vanilla Custard
And just in case there wasn’t enough:
A selection of Cheese & Biscuits
Organic Fairtrade Coffee & a variety of Teas
Home-made Pistachio Macaroons
Go on, you know you want to!