January 9, 2011



I made this for Christmas dinner in 2010 for the first time and it came out perfectly.  I am not a mushroom fan and think that the recipe would work equally well without the mushroom duxelles as long as you ensure that you smear enough pate around the venison. 



January 5, 2010





  • Large knob of butter;

  • Tablespoon of olive oil;

  • Two medium-sized red onions;

  • Two cloves of garlic, crushed;

  • 500g of Venison, cubed;

  • Two medium sized carrots;

  • 500ml of red wine (from a carton);

  • 300ml of vegetable stock...
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© 2015 by Fay Dashper-Hughes. 


Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.