Wild Venison and Mixed Game Sausages

Last night was our most ambitious cooking night so far - four hobs, 2 chefs, and 2 courses. First was Wild Venison Steaks, shot and cooked by Lee Dart from Newhouse Venison and Game based in Hythe, serbed with parsnip and celeriac mash.

Lee also brought some fabulous mixed game sausages - venison + port and redcurrant / Pheasant + apricot and calvados / Wild boar + cider and apple. these were cooked with a potato mash with leeks, and red onion gravy.

The full evening's cooking is spread over three videos this week. If you're looking for step by step, real-time cooking demos these will show you everything you need to know.

Lee Dart was in charge of the meat, and the veggies were supplied and cooked by Ian Nelson from Sunnyfields Farm

Part One:



Part 2:



Part 3:

More info on where you can get the ingredients we used from Hampshire Farmers Markets