December

December seasonal Foods

What foods are seasonal in December.

Greens and leaves: Brussels sprouts, Cabbage, Cauliflower, Kale, Lettuce, Pak choi, Radicchio, Salsify.

Roots and other veg: Beetroot, Celery, Celeriac, Jerusalem artichoke, Leek, Onion, Parsnip, Pumpkin, Quince, Spring onion, Swede, Sweet potato, Turnip.

Meat: Beef, Chicken, Duck, Grouse, Goose, Lamb, Pork, Venison.

Fruit: Bramley Apple, Chestnut, Cranberry, Pear.

Seafood: Mussels, Oyster.

Exotics: Banana, Clementine, Date, Grapefruit, Pomegranate.

Find out more about seasonal foods throughout the year by getting yourself in the know about what is seasonal

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In nature

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On the Farm in December

Ploughing.

Feeding of livestock. Continued daily livestock work.

A time general farm maintenance such as hedging, tree planting, ditch and drainage clearance and fencing. Other ongoing repairs.

Spray cereals.

Find out more about what is happening in the Year on the farm

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Days and nights draw even.

Recipe of the month.

Venison Casserole

Venison, Rich, lean and sustainable. Traditionally that food of nobles, now an accessible treat.

Entirely seasonal for the winter, a rich tasty caserole to warm as winter sets in.

Ingredients

1 tbsp oil plus 25g/1oz butter or equivalent of lard or dripping.

2 onions, diced

2 carrots, roughly chopped

4 garlic cloves, crushed

4 rashers smoked bacon, chopped

500g/1Ib 2oz mushrooms, halved

2.5kg/5½lb haunch or shoulder of venison, diced

½ bottle red wine

400ml/14fl oz water beef stock

3 tbsp seasonal condiment ( redcurrant jelly, cranberry or similar)

salt and freshly ground black pepper

50g/2oz cornflour

Rosemary or thyme

Equipment.

Large lidded casserole dish

Preparation

Get venison to room temperature (defrost if required – 24 hours in the fridge is best, then leave at room temp away from heat for a few hours). Dice.

Prep veg. Slice bacon.

Make the stock if using Power, cubes or concentrate.

Cooking

On the hob, heat the oil and butter (or other fats) in a large lidded casserole dish. Add the onions and cook until softened, but not browned.

Scoop out into a bowl for the next stage.

Brown the venison a handful at a time in the casserole. You may need to batch this. Then add the garlic, bacon, and mushrooms and cook for a further minute. Reintroduce the onions.

Add the red wine, stock, a sprig or two or Rosemary and/or thyme, the seasonal condiment, the salt, and the pepper.

Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven – cook for 90 minutes.

Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce – add a little at a time if you are not sure how much you will need.

Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened.

Serve with Potato or root mash, leafy greens like kale, or Brussels sprouts.

For more inspiration see the Food Blogs