Wild Minced Venison: Lean, Versatile and Full of FlavourMinced venison is a lean, coarsely ground ingredient with excellent texture, making it an ideal alternative to minced beef or lamb. Its versatility allows you to blend in fatty minced pork or beef fat if desired, tailoring it to a wide range of dishes. With robust, gamey notes, venison mince* adds a distinctive twist to classics like Shepherd’s Pie or Bolognese and pairs beautifully with bold, international flavours. Try it in a Thai Larb, seasoned with salty fish sauce and zesty lime, perfect with a cold beer. Or explore Moroccan-inspired spiced mince with couscous. A North Indian Keema would be equally delicious. Whether for hearty traditional meals or more adventurous cooking, venison mince is a firm favourite for those seeking premium-quality, wild-sourced meat. Inspiration by Chef Valentine Warner"With the inclusion of a little fat and venison burgers are a real favourite of mine. With cheese and hot green chilli, coriander sauce it’s my go to as is a more Scandi approach of dill, sour cream, mustard, pickled cucumbers, fresh redcurrants and crispy onions. Whilst pan-fried is better than using a tennis racket, a cook over charcoal will give you the best results.Stuffed marrow and I’m one of the last that eat such antiquities but a good tasty venison mince with pearl barley, roasted in a round of deseeded marrow with a blanket of browned cheesy béchamel on top and it’s a winner.Samosas are a crispy joy, so mix the venison with the spices, carrots and peas and once deep fried, daub with garlic yoghurt and chances are you’ll demolish a few.Alternatively wrap in flaky pastry with shaved swede, turnip, onion and potato mixed with an industrial bombardment of black pepper with a little mace and a pasty will see a tidy lunch with fingers to the crust.Faggots or simple country pâté can be a great vehicle for venison mince especially when mixed with the heart liver and kidneys. Toast, cornichons, mustard and a glass of red wine, eh voilà.Saving the best for last, Thai Street Food dishes like Pad Krapow or Larb are my absolute favourite ways to enjoy venison mince. Larb features minced venison fried until crispy, then dressed with fish sauce, lime juice, and chillies. Served in gem lettuce leaves with crispy onions and a fried egg, this zingy, spicy dish is guaranteed to delight your taste buds and leave you craving more." *We also offer a full range of heritage breed mince, including minced mutton, minced beef, minced beef fat and minced pork. Each brings its own distinctive character and culinary versatility.
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