We ship to the UK, mainland Europe, USA, Canada, Australia & New Zealand

0

Your Cart is Empty

June 18, 2019

Shakshouka is a tomato and pepper based dish with Mediterranean and Middle Eastern roots. It can be enjoyed on its own, but this on this morning out in the woods with Matt Moss we boosted it with venison sausages and flatbread.

Serves 2 persons

Ingredients

  • 200 grams venison sausages, homemade or from a good butcher.
  • 2-4 eggs
  • 1 red onion
  • 2 peppers - red green or yellow
  • 6 medium tomatoes
  • 4 cloves of garlic
  • Fresh thyme to taste
  • Cayenne pepper to taste
  • Smoked paprika to taste
  • A pinch of saffron
  • Salt and pepper

1. Start the fire to get a good bed of embers.

2. Chop the onion, peppers and tomatoes and slice the garlic cloves finely.

3. Start frying the sausages on a pan over medium heat, once the fire is ready

4. Fry the onion on a pan over medium-high heat, and add the garlic and peppers when the onion starts to go clear. Make sure you manage the embers and fire to keep the temperatures at the right level.

5. Pull the fresh thyme leaves off the stalks onto the onion garlic and peppers.

6. Add the chopped tomatoes and fry them till soft.

7. Create small wells for the eggs and crack them in there.

8. Let the eggs poach till they the egg-white is hard. You can add a lid to the frying pan to speed up the process a little.

9. We bought the flatbread on this occasion. Now is the time to heat it.

10. Serve the Shakshouka with the venison sausages and flatbread.

By the way, if you are after first class venison and based in Sussex or Kent, you should check out Park Grove Venison. Click here to go to their Facebook page.

person preparing vegetables for cooking in the woods

person adding fresh thyme to onions on frying pan



Also in Hunting & Wild Food

Mid-week venison sausage roast with balsamic glaze
Mid-week venison sausage roast with balsamic glaze

March 07, 2019

This venison sausage roast with balsamic glaze is a hearty dish that requires very little preparation. Being tasty and easy makes it an excellent mid-week winter meal.

Spicy venison & Apricot Stew with Cauliflower Couscous
Spicy venison & Apricot Stew with Cauliflower Couscous

January 14, 2019

This Persian dish is extremely tasty and straightforward to make, which makes it one of our favourites. We've made this one with a side dish of cauliflower couscous.

Newsletter