Game meat is a highly nutritional, sustainable and delicious source of protein. It should be readily available, filling the shelves in village shops and featuring on all pubs and restaurants menu. However, this is not unfortunately the case. This lack of availability and scarcity of such a great country product was the driving force behind the creation of Pennant Valley Game.
Izzy Hosking had moved to Wales to follow a career in gamekeeping, whilst maintaining this career, she could see the gap in the market for well presented Game meats. Her previous experience in Southern England had taught her that well presented Game meat products were in demand and so she jumped at the chance of starting her own game meat business in 2012. The main outlet was through local pubs and restaurants, as well as farmers markets and food fairs. The focus was primarily on Game birds – Pheasant and Partridge. Innovation was the key to utilising this great produce. Pheasant sausages became a staple of many bar menus, as well as shoot elevenses. Bonded and rolled Pheasant Breasts, Hand raised Game pies and Pheasant Bacon are just a few products to exemplify the creativity involved. Recognition was gained at the Royal Welsh Winter Fair 2024 when their “Moroccan spiced Pheasant sausages” took supreme champion sausage. A fair feat for a Game sausage!!
In 2000 the local village butcher’s business was up for sale. It seemed like a natural progression for Izzy to take. And so, the village of Llanrhaeadr Ym Mochnant now has “Izzy’s Butchers” supplying the best quality Welsh Lamb, Beef, Pork, Chicken and of course lots of Game. www.izzysbutchers.co.uk
Nowadays, Pennant Valley Game is still very much thriving. All operations are now based at the butchers shop in the centre of Llanrhaeadr Y. M. The Game is harvested from local shoots, from large commercial shoots down to Izzy’s own rough shoot. Food miles are incredibly low, with all Pheasant and Partridge being sourced from no more than 7 miles away.
Venison always featured on product lists before the butchers, but now it is a large part of the butchers counter. Hardley a week goes by of the season when there isn’t some variety of Venison product available for sale. Again, innovation comes into play and so Venison is turned into all sorts of delectable delights – Chilli and Mint Koftas, Black Pepper and coffee steaks, Sausages, burgers as well as all the traditional cuts and joints.
Our dedicated website lists our basic choice of products available, this is not exhaustive though and so it is always advisable to contact directly regarding venison and other products not on show. Next day courier service is used, combined with insulated packaging procedures to ensure a rapid and safe delivery of your purchase.
As touched on game is highly nutritious and certainly a good alternative to any factory farmed meat. The nutritional benefits of Game is underrated. For example Pheasant has only 119Kcals per 100g compared to 212 Kcal/per 100g in chicken. Game is also low in cholesterol and fat, but high in Iron and selenium.
For recipe suggestion we have a few on our website, otherwise the basics with Game are to not overcook it! Anything you can do with Chicken will also work with Pheasant and Partridge – Kievs, breasts wrapped in bacon, curried, coronation Pheasant etc.. The thighs are best in stews, slow cooker recipes or for the more adventurous rillettes or potted.
Treat Venison as you would the best beef, again be careful not to overcook. Serve steak medium rare, no more. Treat the joints like a sirloin or rump roast of beef, cooked quickly and then well rested, still pink. The shanks make a marvellous rich stew, see recipe below for our Venison shank recipe:
Venison Shanks in Red Wine and Red Onion Marmalade
This is a basic recipe that can be used and adapted to make a variety of dishes. We use the below recipe and method to create both individual savoury pies with a shortcrust base and a puff pastry top, as well as our Venison suet puddings. You could also add vegetables and serve as a stand alone stew. The measurements given are a rough guide, please alter them to suit your tastebuds!
Ingredients
- 2 Venison Shanks
- 1 Large Onion
- Jar Red Onion Marmalade
- 1 Glass Red Wine
- 2 Gloves of Garlic
- Tomato Puree – Half a tube of
- Salt
- Pepper
- Mixed Herbs
- Beef Stock – 2 litres (stock cubes are fine)
- Cornflour – 4 tbsp
Method
- Take the Salt, Pepper, Mixed herbs and the cornflour in a bowl. Roll the Venison shanks in the dry mixture, allowing them to be fully dusted. Then place these in bottom of a slow cooker or crock pot.
- Slice the large onion and add this on top of the shanks
- Take the cornflour mix and slowly add the beef stock, stirring to avoid any lumps
- Then pour this mixture on top of the venison and Onions
- Add all other ingredients into the pot
- Give it a good stir
- Place the lid on, cook on the high setting until Venison is freely falling of the bone
- At this point, take out the bones and stir the pot well. You will now be able to tell whether you need to thicken it anymore, also whether it needs further seasoning.
Serve in your desired form and enjoy!
