1. Chop the onion as fine as possible – it’s important that it’s fine as we want it to cook quickly. Heat a shallow frying pan on a low heat. Add a little oil to the pan and add the chopped onion. Season with a little salt, this will help draw out the water from the onion and they will cook more quickly.
2. While they are cooking slice the venison into strips and the mushrooms into quarters. Add to the pan and brown off for a minute.
3. Add the gin, the juniper berries and the mustard. Finally add the creme fraiche, salt, pepper and a little chopped rosemary. This goes perfectly with some sauté potatoes and a few greens. Or buttered noodles!)
Hints and Tips:
This recipe is tried and tested by Ray and Sharon. Thank you
After 30th April the fallow venison season is closed so we only sell wild roe venison when it is available, therefore it may take us a couple of weeks to forfill your order during the summer months.