Farm and Lambing Barns now open
Open 10 am to 3 pm (4pm from Feb)
Snettisham Park recipe of the month
Here's something special to try.....!
Ingredients4 x 175g/6oz haunch steaks OR
8 x 80g/3oz medallions
100g/4oz Stilton without rind
1 small carton of cream
Saute the steaks quickly in hot butter till nicely browned but still pink. Rest to the required degree of "doneness" and drain off excess butter from the pan, being careful to retain pan juices.
Beat together the stilton and cream and stir them into the pan, scraping up all the brown juices. Gently warm this through, but do not allow to boil. Seaon to taste, and serve with brown rice, pasta or new potatoes.A Venison Recipe booklet can be purchased from our Visitor Centre.