This month it’s all hands on deck as we are now into our new season. The grouse are plump, the lamb is pink and tender and the 2 year old mutton, partridge and duck are coming soon. Seasonal food at its very best!
Grouse
The fabulous Scottish Grouseis now in its first few weeks of sale here at Blackface.The birds are coming in lovely and plump. Roasted simply, one per person is a taste sensation served with game chips, bread sauce and seasonal vegetables. Game chips are warmed potato crisps.
2 Year Old Mutton
Each year we keep a few wether lambs up on the hill.These are our hogget, or 2 year old Mutton.These animals have thrived out on the hill at Overfingland in the Southern Uplands eating the wild plants.As you would expect, the flavour is a combination of the sweetness of lamb and the taste and texture of mutton.We will have them for sale every 2 weeks, starting on September 10th. A box of half a butchered 2 year oldis £72 delivered.
Lamb
This week we had our first lambs going out to customers.Hill farming is tough, but having spring lamb at the end of summer is an absolute delight. The lamb is tender and pink and will make memorable eating. The lamb is available in various formats.Ordering
National ‘Eat Venison Day’
Next Friday, the 4th September is the first ever ‘Eat Scottish Venison Day’. The day is being promoted throughout the UK and to celebrate this we have attached one of our favourite recipes for Roe deer. See below.We have more recipes on the website too.Roe is a smaller deer than the better known Red and lives on lower slopes and in woodlands.Its diet gives it a lighter, less gamey flavour than the Red and if you haven’t tried venison before it’s a great meat to start with. A Roe Boxis £59.00 delivered, in which you will get half the deer as: a whole haunch, carvery cut; the striploin, fillet and 2 packs of diced venison from the shoulder.
Really Useful Left-overs!
One of the great things about really good meat is the useful leftovers. We made a mild curry the other day with an assortment of cold mutton pieces, some cooked sausages and a chopped up pork chop.To be honest I thought it wouldn’t work, but it was great.What a wonderful way to use up the remains of our BBQ from the night before.If you would like to share with us your suggestions for recent successful left –over meals, we’ll list them in the next newsletter. Just email them in and let us know if you’d like you suggestion to be anonymous.
Galloway Beef
As well as all the above mentioned delicacies we still have our amazing Galloway Beef.Galloway is beginning to be recognised as the best tasting beef.We raise Galloways as they are our natural native choice in the south of Scotland, and we know that nothing can taste better. Beef Boxes
Roe Striploin with Bramble Jelly – serves 4 – 6
1 Roe Striploin
Dripping
Seasoned Flour
Bramble Jelly
Good Meat Stock
Sour Cream/Creme Fraiche
Salt & Freshly Ground Black Pepper
Toss the whole roe fillet in the seasoned flour. Heat the fat and fry the meat on a medium heat for 5-7 mins, turning frequently. Put the fillet into a warmed dish with a tsp of bramble jelly and keep warm while you make the sauce.
Add stock to the pan and boil briskly. When the sauce looks syrupy, stir in the sour cream/creme fraiche to make a rich sauce. Carve the roe fillet into small medallions, say 3 per person and pour over the sauce. It works well with mashed potatoes and cabbage cooked with crushed juniper berries.
taste so good.
This month it’s all hands on deck as we are now into our new season. The grouse are plump, the lamb is pink and tender and the 2 year old mutton, partridge and duck are coming soon. Seasonal food at its very best!
Grouse
The fabulous Scottish Grouseis now in its first few weeks of sale here at Blackface. The birds are coming in lovely and plump. Roasted simply, one per person is a taste sensation served with game chips, bread sauce and seasonal vegetables. Game chips are warmed potato crisps.
2 Year Old Mutton
Each year we keep a few wether lambs up on the hill. These are our hogget, or 2 year old Mutton. These animals have thrived out on the hill at Overfingland in the Southern Uplands eating the wild plants. As you would expect, the flavour is a combination of the sweetness of lamb and the taste and texture of mutton. We will have them for sale every 2 weeks, starting on September 10th. A box of half a butchered 2 year oldis £72 delivered.
Lamb
This week we had our first lambs going out to customers. Hill farming is tough, but having spring lamb at the end of summer is an absolute delight. The lamb is tender and pink and will make memorable eating. The lamb is available in various formats. Ordering
National ‘Eat Venison Day’
Next Friday, the 4th September is the first ever ‘Eat Scottish Venison Day’. The day is being promoted throughout the UK and to celebrate this we have attached one of our favourite recipes for Roe deer. See below. We have more recipes on the website too. Roe is a smaller deer than the better known Red and lives on lower slopes and in woodlands. Its diet gives it a lighter, less gamey flavour than the Red and if you haven’t tried venison before it’s a great meat to start with. A Roe Boxis £59.00 delivered, in which you will get half the deer as: a whole haunch, carvery cut; the striploin, fillet and 2 packs of diced venison from the shoulder.
Really Useful Left-overs!
One of the great things about really good meat is the useful leftovers. We made a mild curry the other day with an assortment of cold mutton pieces, some cooked sausages and a chopped up pork chop. To be honest I thought it wouldn’t work, but it was great. What a wonderful way to use up the remains of our BBQ from the night before. If you would like to share with us your suggestions for recent successful left –over meals, we’ll list them in the next newsletter. Just email them in and let us know if you’d like you suggestion to be anonymous.
Galloway Beef
As well as all the above mentioned delicacies we still have our amazing Galloway Beef. Galloway is beginning to be recognised as the best tasting beef. We raise Galloways as they are our natural native choice in the south of Scotland, and we know that nothing can taste better. Beef Boxes
Roe Striploin with Bramble Jelly – serves 4 – 6
1 Roe Striploin
Dripping
Seasoned Flour
Bramble Jelly
Good Meat Stock
Sour Cream/Creme Fraiche
Salt & Freshly Ground Black Pepper
Toss the whole roe fillet in the seasoned flour. Heat the fat and fry the meat on a medium heat for 5-7 mins, turning frequently. Put the fillet into a warmed dish with a tsp of bramble jelly and keep warm while you make the sauce.
Add stock to the pan and boil briskly. When the sauce looks syrupy, stir in the sour cream/creme fraiche to make a rich sauce. Carve the roe fillet into small medallions, say 3 per person and pour over the sauce. It works well with mashed potatoes and cabbage cooked with crushed juniper berries.