You’ll need:
650g venison mince
5tbsp double cream
2 garlic cloves, crushed
half tbsp flat leaved parsley, chopped
half tbsp chopped chives
4 crushed juniper berries
sea salt and freshly ground black pepper
200g blue cheese
16 shallots
olive oil for frying
For the full recipe, more recipes and other foodie news, see pages 30-38 of our magazine.
We also have a large selection of recipes in full, that have featured in past issues of the magazine. These are available for you to download and enjoy, just click on this link.
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