Advent and Venison

Very venison

Welcome to Feeling Food’s new home –

I’ve moved my blog to the website above and am taking this opportunity to give a little more love, flavour and depth to the site. I have been sharing recipes for over two years now and felt it was a good time to freshen things up and make the recipes more easily accessible. The menu on the top of the page is a work in progress, so please bear with me. The idea is that if you’re looking for something in particular, it will be much simpler to find.

This is a very special time of year for many reasons, and it is also around the time that I first came up with the idea of Feeling Food, some seven years ago – if you’d like to read more on this, please check out the about section.

Over the coming weeks I’m offering a slightly alternative approach to Christmas preparation, in my usual Feeling Food style. Stress, over worrying, over egging the pudding, caring about the wrong things, giving energy to fruitless concerns, all have no place here.

One of the great things about a website as opposed to a blog, is that the comment section is much easier to access. I often received messages explaining that it was difficult to upload comments, so hopefully it will be a piece of cake from here on.

My first recipe to share with you with 23 days to go before the big day, is a lovely venison recipe that makes for a perfect festive midweek supper or an alternative to turkey, which may suit smaller families, or those who’d like to try something different, or simply spend less time in the kitchen. The accompanying pink peppercorn sauce is deeply delicious, the berries are bursting with blissful benefits, which include boosting digestion and being anti-bacterial, therefore a great addition to festive feasts.

Venison is rich and full of flavour, a welcome alternative to beef; it is lean, juicy and packed with energizing B vitamins. I like to serve this alongside some buttery mash and red cabbage, both simple to prepare ahead.

I hope you visit often over the coming weeks and look forward to sharing festive thoughts, recipes and inspiration with you. For any of my subscribers, please re-subscribe in the box on the top right of the page.

Wishing you all a peaceful evening with plenty of festive warmth and cheer,

Lots of love,


Venison Steak with Pink Peppercorn Sauce

Pretty Sauce


Venison steaks, 4

Cracked black pepper, 1 tbsp

Olive oil, 1 tbsp


Pink peppercorns, 3 tsp

Butter, 50g

Shallots, 2 finely chopped

French brandy, 100ml

Beef stock, 200ml

Double cream, 70 ml


Red currants, a small handful

MELT butter in a small pan, over a high heat.

FRY the shallots for a couple of minutes.

ADD crushed peppercorns

POUR in brandy and boil rapidly until reduced by half.

POUR in stock and cream, continue to simmer until it reaches desired thickness.

LAY venison on a large plate.

SPRINKLE with black pepper and salt, press into the steaks.

HEAT a griddle pan over a medium to high heat.

BRUSH with oil.

ADD steaks and cook for two minutes on each side for rear, and three for medium, four for well done.

REST meat in a warm place for a few minutes.

SERVE with sauce, red currants and other festive accompaniments.

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