Winemakers cook book

VENISON with Rondo secondaries

This is much the best thing to do with Rondo grapes.

  • 1 shoulder of venison
  • 2kg Rondo grapes

De-stem grapes into roasting tray, plonk lightly seasoned shoulder on top, cover with foil and slow cook ( bottom of aga)  100C? for 6 hours. Baste with juices occasionally .

serve with a creamy celaric/potato mash.


As the season progresses, pheasants tend to get a bit tougher and slower longer cooking can give excellent results . This is a useful receipe for fans of road-kill . Quantities are approximate .

  • 1 cock pheasant , dismembered, legs,thighs and breasts
  • 2-3 apples (cox)
  • 1-2 onions
  • squash
  • 250g cooked chestnuts
  • jerusalem artichokes
  • potato – pink fir apple
  • 1 bottle Pinot Noir

Cut off legs,thighs,breasts, brown with butter/olive oil in shallow  casserole dish (with lid). Remove meat , lower heat,perhaps add a little more butter , then brown and soften wedges of apple ,onion and squash. Return meat to pan,season and deglaze with a large glass of Pinot Noir. Cover, put in a low oven (160? ) for a couple of hours . Allow to cool . When you are ready to eat, reheat with the chestnuts . Serve with sauteed Jerusalem artichokes and potato (1cm cubes) . Drink with Pinot Noir


(Not for the faint-hearted)

Stinking Bishop is a fantastic English Cheese ,very smelly as the name suggests, the rind is washed in perry. It has a real affinity with English Rose.

  • 2 onions , chopped
  • bay leaf
  • 50g butter
  • 150g  green or smoked streaky ,chopped
  • 1kg waxy potatoes (charlotte , pinkfir apple)
  • 300-500g Stinking Bishop in wedges
  • 100 ml English Rose

Boil potatoes with bay leaf from cold for 10-15 minutes until barely cooked . Drain and cut into thick slices ready to be sauteed.

Meanwhile melt the butter in a thick bottomed frying pan and chuck in the onions and chopped bacon.Fry on medium heat to give it some colour. Remove from pan and set aside . Add more butter to pan and saute the potatoes until nicely golden. Add the bacon and onions and mix in the wine . Bring to the boil and simmer for a couple of minutes to reduce the wine.

Tip  into oven proof vessel and dot with 8-10 wedges of Stinking Bishop ,rind side up on the top. Cover with foil and cook in oven for 15-20 minutes (180c?/middle of aga) , remove foil and return to colour up the top for another 15 minutes.

A meal in itself but goes nicely with a bit of Brisket .

Drink –  Nutbourne Blush 2010, HH Nanettes English Rose 2010

Stinking Bishop can bought at The Chapel Down Shop at Tenterden.

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