Game & Poultry
The development of our new Venison Burgers has been a real labour of love for Head Chef Stefan. It’s been two years since we began this project and after many, many trials and taste tests they were finally ready for all of our customers to try. So to celebrate this I’ve been in the kitchen cooking a few this afternoon.
Our Venison Burgers are a mouth-watering combination of delicately flavoured wild venison accented with lighter notes of pheasant and pork, making these the perfect burger for those of you who are new to the world of venison. But fear not aficionados, these burgers are certainly game for a feast…Because these burgers are made from truly wild game, you may just find a piece of shot (a calling card from the hunter!) amongst their succulent meaty texture!
Cooking these beauties could not be easier once you have defrosted them in the fridge overnight.
•Remove burgers from packaging and preheat a frying pan or griddle pan.
•Add a little oil to the pan or brush oil directly onto the burgers to avoid using too much and place burgers into the pan and cook for 5 minutes without touching them.
•Turn your burgers and continue to cook for a further 5-6 minutes.
•Remove burgers from the pan.
•Place burgers on a rack, cover with foil and allow to rest for 5 minutes before serving.
Stefan recommends as you would for any other meat that you allow these venison burgers to rest once cooked and we’ve had some fantastic reviews about our new Venison Burgers but what do you think? We want to hear from you!
Talk soon,
Leisa
Hi again – Stefan here,
As already posted in the Head Chef category last week, we have just launched our new How to cook Game & Poultry to perfection booklet. Especially for the launch, our French poultry supplier honoured the launch with a visit to us in Aberdeenshire. I thought it was a fantastic gesture and I really appreciated his interest and committment to our partnership.
We enjoyed a nice lunch with Milan Copic, who you may recognise as the Green Champion, and Mike Dunn, who is in charge of purchasing. The meal was prepared by our new chef Eddie. We all had a good time and got the chance put our thinking hats on for new products for the future, let’s see what the outcome will be…
Regards
Stefan
It is officially summer time here at Donald Russell and I cannot wait to head outdoors for some real feasting. Whether you are planning a BBQ or a traditional picnic, you will be spoilt for choice as our latest summer catalogue will be arriving with you shortly!
Our new catalogue is our most helpful ever, with a handful of new products, a sprinkle of hints and tips and a dash of serving suggestions all designed with you in mind. The hardest part for you (and me) is deciding what to try first!
To help you cater for a hungry crowd we have introduced a larger pack of our Pork Sausages. Our butchers make these by hand and use only the finest pork shoulder cut. If you are barbecuing these beauties, our Head Chef Stefan suggested par-boiling first. This will save you burning the outside before the middle is cooked and will also keep the skin nice and soft.
Our new Free-range Whole Chickens are perfect simply roasted and if you are planning dining alfresco why not slice the chicken for a round of sandwiches. Nothing says picnic like sandwiches made using the freshest roast chicken right?? We have sourced naturally plump and slow-growing birds for the best flavour and texture, giving them plenty of time to develop a real depth of flavour. So whether you are having a big Sunday roast with the family or something a little more casual this is chicken for you.
Fear not if the weather does hinder your outdoor dining as these products are just as good cooked and eaten indoors and dont forget to check out our Meat Cooking guide and Game and Poultry Guideonline for more information.
Hope you all enjoy,
Leisa
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