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Recipe Inspiration from Waitrose




 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Venison?

 


The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.


See more Recipes from Waitrose


Starters

Potted venison

Potted venison

Serves: 4

Ingredients

  • 450g unsalted butter
  • 300g roasted loin of venison
  • Salt and freshly ground black pepper
  • Ground mace, to taste
  • Ground ginger, to taste
  • Ground cloves, to taste

 

Method

  1. Clarify some butter by melting 450g butter in a saucepan over a low heat. Allow it to bubble gently for a few minutes, so that it throws up a pale yellow froth. Do not let it turn brown. Meanwhile, line a sieve with a double layer of damp muslin and set over a bowl. Slowly strain the melted butter, leaving any sediment or milky substances in the saucepan. These should be discarded, as they can turn butter rancid. Gently pour the strained butter into a bowl, making sure that any milky residue that may still be there is not poured into the bowl. The strained butter is now clarified and, once cold, can be covered and chilled until needed.

  2. Roughly chop the cooked venison, place in a food processor and whizz until finely chopped. Weigh out 200g clarified butter and add to the venison with some salt, freshly ground black pepper, mace, ginger and a tiny pinch of clove. Briefly process and adjust the seasoning to taste. Then, using a teaspoon, carefully pack the mixture into 4 small, clean, white ramekins, making sure that there are no air pockets and that the sides remain clean. Failure to do this can cause potted foods to turn bad.

  3. Melt the rest of the clarified butter and, once cool, pour over the venison. Each pot should be completely covered by a thick layer of butter. Chill immediately and serve once the butter is hard.



Marillier Pere Fils Bourgogne Rouge



Bright and very fruity, full of red berry and cherry fruit flavours. Enjoy for next 3 years

 


Smoked wild venison on potato farls with plum and ginger sauceSmoked wild venison on potato farls with plum and ginger sauce

This is a beautifully simple canapé, but very good. Soft potato farls are topped with peppery watercress, sweet plum and ginger sauce and whisky-smoked venison.

  • Preparation time: 5 minutes
  • Cooking time: 6 minutes
  • Total time: 11 minutes

Makes: 8 canapés

Ingredients

  • ½ pack Rankin Selection Irish Potato Farls
  • 8 tsp Waitrose Plum and Ginger Sauce
  • Handful of watercress
  • 4 slices from a 100g pack Waitrose Scottish Smoked Wild Venison, torn in half

Method

  1. Place the potato farls under a preheated grill and toast for 3 minutes on either side until golden. Cool, then cut each farl into 4 triangles.

  2. Spread the triangles with some sauce and top with a little watercress and half a slice of venison. Finish with a little extra sauce then serve immediately.



Ara Single Vineyard Pinot Noir



Ara's Single Vineyard Pinot Noir is a pure expression of the Ara estate. It delivers dark raspberry, cherry and rich boysenberry fruit flavours in a soft and elegantly supple wine with a hint of spice.

 


Mini venison burgersMini venison burgers

Make the scones a day ahead and split in half before storing in an airtight container so they’re all ready to fill. The venison burgers can be shaped and chilled on a baking sheet, ready for cooking

  • Preparation time: 15 minutes plus cooling
  • Cooking time: 23 minutes
  • Total time: 38 minutes
  • plus cooling

Makes: 12

Ingredients

  • 125g self-raising flour
  • 40g firm butter, cut into pieces
  • 1 tbsp chopped parsley
  • ½ tsp celery salt
  • 75ml milk, plus extra to glaze
  • 227g pack Waitrose 1 Hand Pressed Venison Burgers
  • ½ x 150g pack Waitrose Le Gruyère Slices
  • 2-3 tbsp cranberry sauce or onion chutney

 

Method

  1. Preheat the oven to 220°C, gas mark 7. Line a baking sheet with baking parchment. Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the parsley, celery salt and milk and blend briefly to a dough.

  2. Turn out onto a lightly floured surface and roll out to 1cm thickness. Cut out 4cm rounds using a pastry cutter, rerolling the trimmings until you have 12 rounds. Brush the tops with milk to glaze and bake for 12 minutes until risen and pale golden. Leave to cool.

  3. Cut each venison burger into 6 wedges and reshape each wedge into a mini burger, about 5cm in diameter. Place on a baking sheet. Cut away the rind from the cheese slices and cut each slice into 4 squares. Split the scones, ready for filling.

  4. To serve, preheat the oven to 190°C, gas mark 5 and bake the burgers for 10 minutes. Place a cheese slice on top of each and briefly bake for a further 30 seconds to soften the cheese. Use to sandwich the scones together, placing a little sauce or chutney below the burger.

 

Brazin Old Vine Zinfandel Lodi



Big, bold aromas of spice and mocha fill your nose, while intense flavours of plum and chocolate, rich tannins and vanilla mocha notes rock your palate. Serve with saucy ribs or spicy, meaty pizza


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