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A delicious, easy to prepare ragout.

For the potatoes
Place the new potatoes in hot water with salt and mint. Bring to the boil and boil for 15 minutes then drain and add a knob of butter. Sprinkle with fresh chopped mint and keep warm.

For the venison
Season the venison in a heavy saucepan with salt, pepper and mushroom powder and sear accompanied by a knob of butter and crushed garlic.Ensure that the venison is seared on all sides and that the meat remains medium rare. Remove and reserve in a warm place.
Deglaze the pan with red wine and red wine vinegar. Reduce, add the meat stock, mustard, tomato paste and fresh herbs and allow to reduce before removing the bay leaf.

For the vegetables
Prepare the vegetables and steam until al dente. To server, combine the venison, venison juices, vegetables and sauce and bring to serving temperature. Serve with the minted new potatoes.
Serves 4
600g of venison (leg or shoulder)
Salt & cracked peppercorn mix
Fresh mint - 2 spriggs
1 courgette
2 carrots
12 asparagus tips
12 small onions
4 cloves chopped garlic
12 snow peas
Green beans
12 button mushrooms
1/2 tsp of thyme
1 tsp of chopped parsely
2 bay leaves
1 cup of meat stock
1 glass of red wine
1 tbsp tomato paste
1 tbsp Dijon mustard
1 tbsp red wine vinegar


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