LOCAL VENISON SPECIALISTS
01369 760284
THE CROOT'S COUNTRY KITCHEN
Creamy Cowal Deer Venison, Mushroom & Spinach Orzo
A deliciously creamy one-pan supper made with locally sourced Cowal Deer venison mince, tender mushrooms, fresh spinach and orzo pasta. Full of flavour, comforting and easy enough for a midweek family meal.
SERVES
4
PREP TIME
15 Minutes
COOK TIME
30 Minutes
DIFFICULTY
2
Ingredients
500g Cowal Deer minced venison
250g dried orzo pasta
250g chestnut mushrooms, sliced
1 medium onion, finely chopped
3 garlic cloves, minced
100g baby spinach
650ml beef stock
100ml single cream
40g finely grated Parmesan or similar cheese
1 tbsp olive oil
1 tbsp butter
1 tbsp tomato purée
1 tsp dried thyme
1 tsp smoked paprika
1 tsp lemon juice
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper
Cooking Method
1. Prepare everything. Finely chop the onion and garlic, slice the mushrooms and measure the orzo. Heat the stock ready for cooking.
2. Soften the vegetables. Heat the olive oil and butter in a large, deep frying pan. Add the onion and mushrooms and cook for 6–7 minutes until softened and lightly golden. Stir in the garlic for the final minute.
3. Brown the venison. Add the minced venison and cook for 6–8 minutes, breaking it up with a wooden spoon until browned throughout.
4. Add the seasonings. Stir in the tomato purée, thyme and smoked paprika. Cook for another minute.
5. Simmer the orzo. Add the dried orzo and 600ml hot stock. Simmer gently for 10–12 minutes, stirring regularly, until the pasta is tender. Add the remaining stock if needed.
6. Make it creamy. Reduce the heat. Stir in the cream, Parmesan and spinach. Cook for 2–3 minutes until the spinach has wilted.
7. Check and season. Ensure the minced venison is thoroughly cooked, with no pink remaining (75°C in the centre if using a thermometer). Add the lemon juice, salt and pepper to taste.
8. Serve. Spoon into warm bowls and finish with chopped parsley and extra Parmesan, if liked.
Susie's Kitchen Tips
Stir the orzo regularly so it does not catch on the bottom of the pan. Keep a splash of hot stock nearby if it thickens too quickly. Venison mince is naturally lean, so avoid unnecessary extra simmering once it is fully cooked.