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Fire Up the BBQ for the Tour de Yorkshire

Fire Up the BBQ for Tour De Yorkshire

Our regular customers will be familiar with the fantastic choice in our popular venison meat boxes, and we are pleased to announce that, for the first time, you can now order your favourite box filled with wild venison. With spring well and truly here the weather can (hopefully) only get better, so why not get ahead for barbeque season and order now. If you have never tasted wild venison before, you will love our Taster Pack. From the healthier gluten free sausages to a small roasting joint – this starter box is a great introduction to this lower fat red meat. Anyone planning to invite dinner guests might select the ‘All about Venison’ box – packed with lots of crowd pleasing cuts that will make a spring/summer party go with a swing. Try tasty recipe below for a delicious meal with family and friends.    

But that’s not all!

As if the launch of our wild venison box wasn’t enough, we are running a special offer on delivery. Purchase your meat box before the end of May and get free delivery on every order over £50, saving £10.50 delivery fee.  

BUTTERFLIED JOINT OF VENISON WITH TAHINI SAUCE

From The Field Serves 8 Make sure, once you have butterflied the joint, that each piece is of approximately the same thickness in order to cook it evenly; you can always make a few careful slits in the meat to even it out for cooking.

Ingredients

1 joint of wild venison

For the marinade

1 small white onion, peeled 2 garlic cloves, peeled 1 tbsp crushed cardamom seeds 1 tbsp ground turmeric 2 tbsp olive oil

For the tahini sauce

3 tbsp tahini (sesame seed paste) 1 garlic clove, crushed 1 tsp olive oil Water 1 pinch dried chilli flakes

Instructions

Butterfly your joint of venison (or ask our butchers to do it) Next, make the tahini sauce. Place the tahini in a bowl and whisk it with the crushed garlic and the olive oil. Then slowly whisk in enough water to give the sauce the consistency of double cream. Season with salt, pepper and a pinch of dried chilli flakes and put aside until you need it. To make the marinade, blitz all the ingredients in a food processor and season with salt and pepper. Smear the marinade on to the meat and leave the venison covered in the fridge for an hour. Remove from the fridge 20 minutes before you want to cook it. Grill it on a hot BBQ for about eight minutes each side - I like to keep it on the rare side of medium. Leave to rest for five minutes then serve in thin slices with the tahini sauce.