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Pale Ale Braised Venison

This simple venison stew is packed full of flavour and perfect for those winter nights, while the horseradish and parsley dumplings make it a complete dish

Fresh Ingredients

  • 1 kg Stewing venison, diced into 4cm square pieces
  • 2 Large onions, chopped
  • 2 Large carrots, roughly chopped
  • 1 Whole garlic bulb,halved around the equator

Store Cupboard Ingredients

  • 75 g Plain flour
  • 5 tbsp Vegetable oil
  • 1 tbsp Tomato purée
  • Sea salt flakes
  • Freshly ground blackpepper
  • 500 ml Pale ale
  • 600 ml Rich beef stock
  • 1/2 tbsp Marmite
  • 1 Bay leaf
  • 1/2 tsp Dried thyme or mixed herbs
  • 3 tbsp Redcurrant jelly

Dumplings

  • 150 g Self-raising flour
  • 75 g Beef suet
  • 1/4 tsp Dried thyme or mixed herbs
  • 2 tbsp Chopped parsley
  • 3-4 tbsp Creamed horseradish

Instructions

  • Preheat the oven to 160°C/140°C fan
  • Put the flour into a large mixing bowl and season with a little salt and pepper.  Toss the pieces of venison in the flour until coated.
  • Heat a tablespoon of oil in a frying pan and brown the meat in small batches.
  • Once browned and caramelised transfer the venison to a casserole pan using a slotted spoon and repeat, adding more oil to fry each further batch of venison.
  • Add the remaining oil to the frying pan along with the chopped onions and carrots and cook, stirring until golden, and then add the garlic bulb halves, cut side down.
  • When all the vegetables are caramelised add the rest of the seasoned flour to the frying pan along with the tomato purée and cook for a further 30 seconds.
  • Pour the pale ale into the frying pan and stir well, scraping the sticky bits off the bottom of the frying pan and then tip the whole lot into the casserole pan.
  • Add the stock, Marmite, bay leaf, thyme or mixed herbs and redcurrant jelly.  Stir well,bring to a simmer, taste and adjust the seasoning if necessary.
  • Cover with a lid and cook for 2 hours in the preheated oven until the venison is cooked. Check the casserole from time to time adding more stock if necessary.
  • Towards the end of the 2 hours cooking time, make the dumplings.
  • Mix all the ingredients together, season with a little salt and pepper and add 4-5 tablespoons of cold water until you have a slightly sticky dough.
  • Tip the dough out onto a lightly floured surface and shape into 10 equal sized balls.
  • Remove the casserole from the oven, taste and adjust the seasoning if necessary.  If the sauce is looking a little too thick, add 100ml of water before placing the dumplings on top.
  • Turn the oven up to 180°C/160°C fan, return the casserole to the oven and cook uncovered for 25-30 minutes until the dumplings are cooked through and slightly caramelized.
  • Remove the casserole from the oven and serve immediately.
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Pan fried red snapper with a sweet and sour dressing

Ingredients

For the pan-fried fish:

  • 60g plain (all-purpose) flour
  • 1tsp sea salt
  • 4 red snapper fillets
  • 60ml oil
  • lime halves to serve

For the sweet and sour dressing:

  • 2 tbsp soft brown sugar
  • 2 tbsp sugar
  • 2 tbsp water
  • 2 tbsp fish sauce
  • 2 tbsp lime juice

Method

  • Stir the flour and salt together in a bowl
  • Add the fish fillets and turn to coat well
  • Heat the oil in a large non-stick frying pan over a medium to high heat until hot
  • Add the red snapper and cook for two minutes on each side, or until the fish is cooked, turning just once
  • For the dressing, stir the sugars and two tablespoons of water in a small pan over a low heat until the sugards have dissolved
  • Continue to cook over a medium heat until lightly golden
  • Remove from the heat, add fish sauce and lime juice and stir to combine
  • Serve the fish topped with a green salad and sweet and sour dressing over the top and serve with lime halves
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Venison Casserole

Ingredients:

  • 1 tbsp olive oil
  • 25g butter
  • 2 onions diced
  • 4 garlic gloves, crushed
  • 4 rashers smoked bacon, chopped
  • 500g chestnut mushrooms, halved
  • 2.5 kg diced venison
  • 1/2 bottle red wine
  • 400 ml water
  • 2 beef stock cubes
  • 3 tbsp redcurrant jelly
  • salt and pepper
  • 50g cornflour
  • purrent redcurrants (decoration)

To serve:

  • new potatoes
  • wilted spinach

Method:

  • Pre-heat the oven 150°c
  • On the hob, heat the olive oil and butter in a large lidded casserole dish.  Add the onions and cook until softened, but not browned
  • Add the garlic, bacon and mushrooms and cook for a further minute
  • In a frying pan, brown the venison a handful at a time and add to the casserole.  When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper
  • Bring to the boil and stir well.  Put the lid on the casserole and place in the middle of the oven – cook for 90 minutes
  • Remove from the oven.  Make a paste with the cornflour and two tablespoons of water.  Add as much of the paste to the casserole as it need to thicken the sauce – add a little at a time if you are not sure how much you will need
  • Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened – this will take about five minutes
  • Serve with new potatoes and wilted spinach.  Decorate each plate with a bunch of fresh redcurrants
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JOB OPPORTUNITY

Job Title:  Operations Manager

We are a small family business within the food industry that continues to grow and we are now looking to strengthen our team with a new senior role to develop the business further and increase the overall activity, business profile, sales and staffing levels. This is a key role for the future development of Furness Fish & Game, and to work alongside the owner of this unique business.

Main purpose of the job: The complete operational management of the business which covers the day to day running of the business and every aspect of the business; facility, staff, customer management, production, marketing and sales administration.

Days of work: 5 or 6 days a week

Hours of work:  To be confirmed

Key tasks/job responsibilities: The role is a mix of both management and ‘hands on’ needs and includes the following management of day-to-day activities: · Staff management · Overseeing production · Procurement and stock control · ALL Health and safety, and other legal requirements/obligations · Quality control both product(s) and services ·Help develop new products and find potential customers.  Distribution (corporate and service) Helping plan and organising the new shop and production area.  Reporting to the Owner; updates and operational. Managing key communication to all the team in addition: recruitment, training, staff reviews, working/holiday rotas and overall staff welfare.

Other: To continually improve systems and processes for the future and long-term sustainability of the business.

Applicants must be aware that holidays will only be granted outside of busy periods due to the nature of the business

Core skills required: · Strong leadership skills with the ability to delegate and prioritise Be able to lead, support and motive the team assuring accountability · Excellent interpersonal skills to manage staff, external suppliers, associates, and customers Effective communication skills at all levels, both written and verbally· Have an eye for detail and accuracy· Full understanding of running a busy operational and/or production environment, knowledge of the food industry.

Below is the link to download the job application form, if you require any help or would prefer to receive a hard copy by post please do not hesitate to contact us, either via email: [email protected] or telephone: 015395 59544

job-application-form-1Download