Braised Venison with Prune & Porter Ale Chutney

A fabulous winter warming meal for the New Year using local venison and our delicious Prune & Porter Ale Chutney.
Ingredients:
1.5kg haunch venison off the bone
250g back bacon
2 leeks
2 carrots
6 shallots
1 jar (195g) of Peachey’s Preserves Prune & Porter Ale Chutney
1 large glass of red wine
Serves 6

Heat a small amount of sunflower oil in a roasting [...]

Sausages with onion marmalade

A simple but delicious combination of local sausages and Peachey’s onion marmlade

Baked gammon with apricot and Norfolk Ale chutney

Enhancing local gammon with Peachey’s Preserves’ aromatic apricot and Norfolk Ale chutney