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Posted: February 26, 2019
Roasted Ovation Lamb rack with basil and almond crust served with summer corn and fresh bean succotash
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Posted: February 26, 2019
BBQ Ovation Lamb Boneless Leg with Hungarian spices, fresh lemon, sea salt and olive oil
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Posted: February 19, 2019
Mushroom stuffed first light venison shortloin wrapped in bacon, served with cauliflower creme, honey baked pumpkin and garden beets
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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.