The Woodee Winter Warmer Cookout will take place at the Welsh Venison Centre on Wednesday 20th Feb at 1pm, live on Facebook. To take part click this link to visit our FaceBook page.
Even better if you can, come on over to the amazing Welsh Venison Centre from noon to take part.
Our wonderful chef Sue will show you how to cook venison over a wood fire using kiln dried wood from Certainly Wood. As well as steak, sausages and venison burgers, we’ll show you the perfect accompaniments – a great winter slaw, fab salsa and parcels of winter vegetables cooked in the fire. (Recipes below ) It’s going to be delicious!
If you have any questions you’d like us to ask Elaine (Mrs Venison) about the centre, the deer or the venison or if you’d like to know anything about how we cook on the Woodee Fire Pits, get in touch and we’ll answer them during the cookout.
Woodee Cookout Recipes
300g red cabbage
1 large carrot, coarsely grated
1 red-skinned apple, coarsely grated
Bunch spring onions, thinly sliced
2 tbsp mayonnaise (optional)
1 tbsp wine vinegar
1 tbsp rapeseed oil
Bunch of chopped parsley
Salt, pepper & sugar
Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple, spring onions and chopped parsley. Whisk together the mayonnaise, vinegar and oil. Season then toss into the slaw. Perfect accompaniment to your Venison Winter Warmer!
Chunky Tomato & Avocado Salsa
½ red onion, finely chopped
1 small red chili, seeded and chopped
3 ripe tomatoes, chopped
Juice 1 lime
1 tbsp white wine vinegar
½ bunch spring onions, sliced
Small bunch coriander, chopped
Pinch sugar, salt & black pepper
In a medium bowl, combine the onion, chili, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you’re ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander, season to taste. Serve immediately with a Venison burger!