Venison and partridge game pie

I can’t believe it’s December already – and time to get really festive! Recently I unboxed my third meat box, a hand selected box of game from the Blackface Meat Company. I’d had this idea of working my way through a whole month of Christmas dinners, but even the Christmas enthusiast in me had to admit that was an over-ambitious idea. Not to mention it might dampen my appetite for real Christmas!

It’s a Riverford wrap

It’s been a fun-packed month on Meat in a Box, and it’s with a little sadness that I have to wrap the Riverford feature. I must thank Rachel and Vitha from Riverford once again, for kindly sending me a box free of charge to taste and generally being lovely and helpful.

Riverford haunch of venison with a teriyaki twist

I’m going to wrap up my Riverford Organic month with the final item from the meat box, and it’s a goody. A beautiful haunch of venison, boned and rolled at a petite 650g. I had previously cooked another venison dish from the same box – see venison goulash – but this joint seemed to come from an altogether different breed. It felt so velvety smooth and did the weird thing when you press it and it doesn’t spring back (I guess that’s like edema.. which is gross).

Leftover Riverford brisket fajitas

Sometimes we all need to cheat a bit.

Organic Riverford brisket and ale roast with parsnip chips

It’s onto the penultimate item from my Riverford meat box, and what better for the weekend than an old school roasting joint. Only this joint was brisket – and I don’t know about you, but I’ve rarely tasted brisket, let alone cooked it. It’s a rather cheap cut from below the beef shoulder, and from my internet research it seems to be something Jewish grandmothers know how to cook!