Now we’re cooking!

Inspired by all that lovely food and drink at the market? We asked stallholders and local chefs for their favourite recipes. Keep coming back. We’ll be adding more over the coming weeks…
The Gourmet Game’s Venison
Stewed in Beer

A lusty, rich and extremely filling stew, this tasty recipe from The Gourmet Game Company will feed up to six ravenously hungry people and contains high levels of Omega-3 and 6 fats which have been shown to help lower cholesterol.

  • 1.4kg (3lb) diced shoulder or shin of venison
  • 1 head of celery
  • Flour and dripping for browning
  • 2 tablespoons black treacle
  • 50g (2oz) brown sugar
  • 570ml (1pt) bitter beer
  • 300ml (1/2 pint) good stock
  • Salt and pepper

Chop up the celery and brown it slightly. Roll the venison in seasoned flour and brown it thoroughly. Remove both these to a casserole. Then dissolve the treacle and sugar in the same pan with the beer.

Add this and the stock to the meat and celery, season and bring slowly to the boil.

Remove to a moderate oven (180C/350F/Gas 4)) and cook gently for at least 2 hours, topping up if necessary with more stock or water.

This is the kind of stew which often tastes better the second time round, so save some for the next day. Delicious served with potatoes and a green vegetable.