Serves 4-6
Preparation time: 10 minutes
Cook time: 2 hours

Ingredients

• 2kg bone-in shoulder of pork, skin on
• Sea salt and freshly ground black pepper
• 2 carrots, peeled and halved lengthwaysred onions, halved
• 2 red onions, halved
• 2 sticks of celery, halved
• 1 bulb of garlic, skin on, broken into cloves
• 6-8 fresh bay leaves
• 600ml water or vegetable stock

The Chinese method of ‘stir-frying' is an ideal and quick method of cooking meat.

Stir-fry strips of meat until browned, add a selection of vegetables, fruit or nuts and an accompanying sauce (as suggested below). The meat should be tender and the vegetables crunchy.

SUITABLE CUTS:

BEEF : Steaks (sirloin, rump, flash-fry, minute)

PORK: Fillet (tenderloin) Steaks (loin, leg, shoulder) Bacon

LAMB: Neck Fillet, Steaks (double loin, leg)

The marinade is what makes this recipe. Fresh herbs are added to the dressing to give a more intense flavour to the steaks as they marinade.

• 2 lb/908kg of venison steaks, cut about 1/2 inch thick
• 1 bottle Italian salad dressing
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons of fresh basil, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon fresh garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation time less than 30 minutes

Cooking time 1 to 2 hours

Ingredients
4 x pheasant breasts (young hen breasts if possible as they won t be so tough)
4 large rashers, lightly smoked bacon
500ml/17fl oz dry cider
5 shallots
butter
1 tsp caster sugar
30g/1oz plain flour
100ml/7tbsp full fat crème fraîche

Serves: 4

Prep: 20 min, plus 12 hrs marinating    
Cook: 3 hrs 10 min                                               

1 leek, thinly sliced                                                     
1 onion, finely chopped
2 Carrots, thinly sliced
small handful of Rosemary
small handful of Thyme
2 Bay Leaves
1 tbsp Coriander Seeds
1 bottle Red Wine
100ml sherry vinegar
400g Venison, cut into bite-sized cubes
6 tbsp Olive Oil
100g dark chocolate