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Posted: November 30, 2018
This gluten free, Paleo friendly version of the classic Beef Wellington is a great way to impress guests!
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Posted: November 30, 2018
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Posted: November 30, 2018
Remove the Lamb from the fridge and allow to warm up to room temperature before you cook it. Preheat the oven to 180ºC...
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Posted: November 30, 2018
Take the venison out of the fridge approx. 30 minutes before cooking. Remove from the packaging and pat dry then season with salt and pepper...
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Posted: November 30, 2018
Season the venison liberally with salt and pepper. Heat a pan or the BBQ, add a little oil and sear the meat for 2-3 minutes.
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Posted: November 30, 2018
Heat the olive oil in a heavy pan then add the sliced onion and cook on a medium heat until completely softened, approx. 15 mins.
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Posted: November 30, 2018
Season the venison with salt and pepper. Heat a dash of oil in a large casserole dish and sear the meat in a couple of batches, then set aside.
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Posted: November 30, 2018
Mix all the spices along with a good pinch of salt and pepper together. Place the venison into a large bowl, massage it with the spice mix, then cover with and place in the fridge for a couple of hours, preferably overnight.