recipe for Collops
of Wild Red Venison with Bramble Sauce
from Fiona Bird of Stirrin'Stuff.
is a campaign (based in Scotland but working across
the UK) to encourage children in the practical
skills of preparing food - aiming for enquiring
minds, active skills, discriminating tongues,
family bonding and healthy diets.
Fi Bird is a mother of six and a past Masterchef
finalist who has always had a passion for cooking.
She is self taught with an approach to food based
on knowledge of tight budgets and limited time.
When, time permits she will complete an MSc in
food policy. A member of the Guild of Food Writers,
Fi has written extensively - articles, recipes
and as a campaigner both for healthier diets and
for cookery teaching at Primary schools. Fi and
Dr Stephen Bird are the founders of Stirrin'Stuff
which works in partnerships, to educate children
about food. Stirrin'Stuff is committed to sustainable
development and ethical best practice. Fi develops
recipes for Tern television and writes for Country
Kitchen Magazine, Green Parent, Organiclife and
an occasional parenting column in the Scotsman.
Fi and her daughter, Lili Bird have a fortnightly
mother and daughter food column, in the Aberdeen
Press and Journal.
Dr Bird has recently completed a course in human
nutrition and Fi, a children's cookery book, to
be published by Barefoot Books in September 2008.
of Wild Red Venison
/ 1lb boned saddle of wild red venison
450g / 1lb venison stock (made from the saddle
30ml / 2tbsp hazelnut oil
5 - 6 juniper berries, crushed
sprigs of thyme
15ml / 1tbsp olive oil
50g / 2oz butter
1 large glass red wine
22ml / 1 1/2 tbsp bramble jelly
to make Collops
of Wild Red Venison
the venison into collops, (i.e. 5mm / 1/4 inch
slices of rump fillet). Scatter with the juniper
berries and thyme and pour over the hazelnut
oil. Cover and refrigerate for 1 1/2 hours
the oil and 1oz of butter in a frying pan, sear
the collops quickly on each side, reserve the
the collops in an ovenproof dish and cook for
5 - 10 minutes in a moderate oven (180ºC
/ 350ºF / Gas 4).
the wine to the reserved pan juices and reduce
by a half, add the stock and reduce again. Add
the bramble jelly to melt and finally add 1oz
of butter. Season well.
the collops with the sauce poured over.
Fiona Bird December 2001