Eating seasonally has become very fashionable in recent years. It’s easy to understand why. Not only are you getting food at a time when it’s at its most nutritious, but it feels appropriate.
Take the venison we had on Saturday, for example. We were back at the Le Nantais Bistro in Hove, my favourite French restaurant in the city. We took a couple of friends of ours who are real foodies.
The menu was full of seasonal fare. Damon and I both started with the tasty vol au vent stuffed with rabbit.
For my main, I chose leg of venison with a mustard and hazelnut crust. It came with a pumpkin gratin and curly kale. All of this is in season – and it was delicious.
It reminded me that now would be a good time for us to finish off the venison we have in the freezer.
Damon’s brother-in-law gave us half a deer last Christmas. He works for the Scottish Forestry Commission and each year the staff can buy venison at heavily discounted prices.
“He’s vegetarian and Damon’s sister is vegan. I can only imagine how much they enjoyed cutting the deer into pieces”
He gets a butcher friend of his to cut the meat into steaks and joints for us.
However, the first year he gave us venison, he didn’t know the butcher. He’s vegetarian and Damon’s sister is vegan. I can only imagine how much they enjoyed cutting the deer into pieces for us. When they presented it to us, we had to pretend that it didn’t look like a mad axe-murderer had been at it.
I’m pleased they weren’t working the kitchens at Le Nantais Bistro on Saturday…