The autumn kitchen

RACHEL DE THAMPLE MAKES THE MOST OF PLENTIFUL VENISON AND HARVEST VEG WITH COMFORTING MEALS FOR THE WEEK – AND TO FILL YOUR PANTRY AND FREEZER, TOO

Recipes and words: RACHEL DE THAMPLE

MAKING MEALS OF IT MAIN EVENT Slow-cooked venison shank with wild mushrooms; Roasted squash polenta; Watercress hazelnut salad AFTERS Roasted pears with hazelnut custard NEXT DAY Roasted squash polenta gnocchi; Watercress hazelnut pesto FREEZER Mushroom and venison ragu; Roasted pear and hazelnut gelato PANTRY Honey pear marmalade; Dried mushrooms Hello, deer Autumn is the classic time to enjoy venison as the animals have been grazing on a wild woodland feast all spring and summer, enriching both its flavour and nutritional value. A delicious and thrifty meat (not to mention richer in protein than other red meat, and lower in fat than beef), it's not only easy to get hold of at this time of year, but often locally reared, too. The British Deer Society encourages using wild-sourced venison as a sustainable way of managing the deer population…

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The Simple Things (Digital) - 1 Issue, October 2023

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