Smokey Venison Burritos

Smokey Venison Burritos.

I’ll keep this brief as I’m eating my 5th burrito, they are so damn good. Today has been hectic, the kids are misbehaving and I am hangry. This quick fix recipe will see you through and it should make 4-5 burritos.

By all means add as much or as little seasoning as you want, I wanted a nice smokey flavour so I held back on the chilli powder and went OTT with the smoked paprika and it worked.

You know something is good when the wife steals one and gives you a compliment.

Anyway, enjoy and let me know how you get on.


250g venison mince

1 onion

1 bell pepper

1 gem lettuce

Fresh coriander

Small tortillas


2 chopped fresh chillis

Smoked paprika seasoning

Chilli powder


Finely chop an onion + bell pepper and add to a hot frying pan with some oil, brown lightly.

Once browned,add 250g venison mince.Add some chili power and smoked paprika.

Once the mince has browned, squeeze half a tube of passata paste and half a cup of water then mix until it becomes a glorious spicy mix.

Add fresh chopped chillis right at the end.Pop some shredded lettuce and coriander into a tortilla, add your mince then squeeze the juice of a lime on top.


Wild Venison Scotch Eggs

What’s happening folks, it’s been a wee while and I’ve been super busy. Do not fret, this super easy recipe for Wild Venison Scotch Eggs will sort you out when you need a real tasty snack.

Scotch Eggs remind me of my childhood. I grew up in the late 80s early 90s and the scotch egg seemed to be firm favourite in my packed lunch at school, the thing is though…they were dry and quite bland, dare I say…. Deliciously boring.

So I woke up this morning and whipped up this batch of Wild Venison Scotch Eggs. I thought why the hell not and in the blink of an eye, 4 eggs were boiling away and I was assembling my ingredients like some mad professor.

Anyway, It’s dead easy to make and whilst I’ve used a deep fryer, you can also oven cook these:

4 soft boiled eggs
300g venison mince
Minced garlic clove
1 tsp Dijon mustard
Egg (beaten)
Golden Breadcumbs

Boil your eggs for 6 minutes then remove from heat, peel them and set aside to cool.

Mix the venison mince, mustard and minced garlic together. Take 1/4 of the mince in one hand and cover the egg with the mixture.

Roll the scotch egg in a bowl of flour, then egg and finally roll it in the breadcrumbs. Repeat this for all your eggs.

Set your fryer to 175 degrees and then fry your scotch eggs for seven minutes or until golden brown.

Remove from heat then serve.

For the mustard mayo, you literally mix Dijon and mayo together.

Tastes delicious.

Venison & Juniper Stew

So yesterday I spent my day grazing on ALOT of Venison Biltong and despite having a proper tasty salad for dinner, I still didn’t feel full.

The weather right now is terrible and typical for Scotland at this time of year. The wind is blowing a gale, the rain is crashing down and won’t stop. It’s also very cold. I should be used to this and to an extent I am but a salad just isn’t going to cut and I need something that will warm me up and cling to my ribs.

Now I don’t own many cook books, everything I source is pretty much online so I was delighted when I found this Venison & Juniper Stew recipe from Jamie Oliver. The recipe can be found via the link below:

Now that you’ve checked out the recipe and bookmarked it to your phone or tablet, you’ll be desperate to know if it is any good…..

It is incredible. It is packed with rich flavours and the venison just melts in your mouth with every bite. Whilst this recipe suggests you slow cook it for 2 hours, I made this the previous night and then popped it in my Tefal slow cooker before I went out to work.

The end result is great and one I will be having again. This recipe makes 6 servings, which is ideal because I can use it for lunches at work.

Great simple recipe and when the weather is cold, this will warm your bones and put a smile on your face.


Venison Loin Fillet served with a Japanese Salad & Ginger Soy Dressing

I’ve not been eating enough greens (apparently) so this is my attempt at eating reasonably healthy.

The key components here are for the Japanese salad and dressing, you can add tuna steak or beef fillet if venison is not available.

This works a treat and the flavours are banging.


1 Venison Loin Fillet
1 baby gem lettuce(quartered)
200g edamame (soy) beans
4 carrots (grated)
Small beetroot( thinly sliced)

For the dressing
2 tbsp rice wine vinegar
2 tbsp reduced-salt soy sauce
2 tbsp caster sugar
½ small onion(chopped)
2 tsp chopped ginger
1 tbsp tomato purée
2 tbsp vegetable oil

Blend the dressing ingredients together and drizzle over your salad. Sear the loin fillet for 5 mins then slice thinly.

Happy Monday folks.

Easy Venison Biltong

It’s Monday and I have serious hunger pangs. As ludicrous as it sounds, I am having some homemade Venison Biltong for breakfast.

I generally don’t have a proper breakfast when I’m working as I tend to graze, which makes biltong the ideal snack. For starters, it is incredibly lean and because I used venison there is almost no fat and unlike beef, it has actually retained the moisture in the meat and it isn’t as chewy.

Here is the simple no nonsense recipe I used for my first batch:

Homemade Venison Biltong

Topside/Silverside Venison
Biltong spice seasoning (shop bought)


Cut your topside or silverside into strips and coat them with a generous helping of shop bought biltong seasoning rub.

Air dry for 5 days in a ‘Biltong Box’ and it is ready to be eaten.

So simple and delicious to eat.

Enjoy and happy Monday.

Venison & Wild Boar Burgers

It’s Friday and I am excited to be making some Venison & Wild Boar burgers. I’ve never had Wild Boar before but my local gamedealer had some so it would be rude not to try it out. Venison is pretty much fat free and because it is so lean, you really need some fat to bind it together. Pork or beef fat can be used but if you can get your hands on some wild boar then I highly recommend it…it is delicious.

This recipe made 17 burgers using a burger press and they were really thick and juicy. Use this as a rough guide and see how you get on but here we go:


2 kg venison mince

1kg wild boar mince

1 egg

1 onion finely sliced

Cheese (I used cheddar cheese slices)

Sriracha Mayo

Brioche Buns

Smoked Paprika (optional)



Mix your venison and wild boar mince together in a big basin and add your egg. Make sure all the meat is blended together and does not fall apart.

Take a handful of mince, roll it into a ball and shape into a pattie. I used a small plastic burger press which was really handy.

I sprinkled some smoked paprika on top of some of the burgers for some variety. By all means try any seasoning you like.

Place your burgers on a hot grill for 10 minutes. I used my George Foreman grill and it worked a treat.

While your burgers are grilling away, slice your onion and add them to a frying pan with some oil and fry until they go crispy.

Once your burgers have cooked, grab your brioche buns and assemble your burgers. I layered mine up as if it was a piece of art and it went like this:

Bun base>sliced gherkins>burger>cheese>gherkins>onions>sriracha mayo>bun top.

Sit back, stuff your face and feast like a king as these did not disappoint, even my kids loved them.

Pigeon Breast Burgers with Halloumi and Onion Chutney.

Hey, if you’re like me and don’t always want to slave over a hot stove in order to make a lovely meal, then this recipe is for you and it should take no more than 5 minutes to make.

I sat up last night wondering what I could make for dinner. Most nights after work, time is spent trying to get the kids ready for bed and I’m rushed off my feet. I recently bought ten woodpigeon from a gamedealer and the idea of a Woodpigeon Breast Burger sounded really nice, not only that but I had made myself some Caramelised Onion Chutney that begged to be used. Just like that, dinner was ready(in my mind) and I knew what had to be done.

If you’ve never cooked woodpigeon before, it’s very simple: Cook it hot and cook it fast. Pigeon can really dry out if you overcook it but to overcome this, I poached the breasts in some Ruby Ale. Not only does this keep the breasts moist but the beer gives it a bit of flavour.

Enough of the chit chat and let’s get down to the recipe. I hope you enjoy it, let me know if you try it and tell me how you get on:

Woodpigeon Breast Burger served with Halloumi and Caramelised Onion Chutney


4 woodpigeon breasts

1 bottle of Ruby Ale/Stout


Brown Bloomer Bread


Olive Oil

Onion Chutney


Grab a saucepan, fill it with 3/4 bottle of Ruby Ale/Stout and bring it to the boil. Add the pigeon breasts and poach for 3 minutes.

Grab a frying pan, add a big splash of olive oil and add some sliced Halloumi, let it fry on a medium heat for 3 minutes.

After 3 minutes, remove the Halloumi and place it to one side. Remove the breasts from the simmering ale and place it in the frying pan then sear for two minutes.

As the breasts are cooking, put 4 slices of bloomer bread in the toaster. Once the toaster pops, slice the pigeon breasts and assemble.

This takes no time at all and its delicious. Enjoy and let me know what you think.