Curry Soup from Blagdon Farm Shop

Michelle's Recipe of the Month

Slow roast shoulder of venison with fennel and caraway



  1. Place the venison shoulder in a roasting tray, season well then sprinkle over the chopped thyme.
  2. Crush the fennel and caraway seeds and sprinkle over the venison shoulder.
  3. Roast in the oven at 150ºC for four hours.
  4. Remove venison shoulder from the oven and allow to rest for at least 30 minutes.
  5. Flake the meat off the bone and serve with Blagdon purple sprouting broccoli and creamy honey mustard mash.
  6. Add extra thyme before serving.



  • 1 Northumberland Venison shoulder
  • Fennel seeds
  • Caraway seeds
  • Chopped lemon thyme
  • Cornish sea salt
  • Milled black pepper