If like me you have a freezer full of venison you maybe interested in a recipe of mine that i made today,using fresh ingredients and accompanied by a chilled Elderflower wine its yummy!
serves 4
4 courgettes of a good size,the round type work well.
1lb of fresh venison mince
1 red onion
1 clove of garlic
sweetcorn cut from 2 Cobb's
2 oxo cubes
1 lb of chopped cooked tomato's. tinned or from the kilner jar.
1 teaspoon of smoked paprika
fresh ground black pepper
dash of port
slice the tops off the courgettes , scoop out the guts and keep for other uses (chutney?) set aside. now cook off the mince and the onion,then add the rest of the ingredients and cook for another 3 minutes.
now stuff into the courgettes and drizzle with olive oil then place in a preheated oven on 220c for 20 minutes.
i served mine with a saffron risotto garnished with fresh picked parsley and tomato's from the vine.
codfather
that looks and sounds nice mate will have to try it
WOLF
WOW, that looks delicious mate, well done.
Benc
Freezer defrosted over the weekend so will have to go and get a fresh muntjac to try that recipe out, looks spot on.
