Good game, good game: buying meat online
From ostrich, kangaroo and Wagyu beef, to succulent game, speciality sausages and traditional bacon and ham, the very best of London’s Smithfield Meat Market is now available to order direct to your door.
Keevil & Keevil – the market’s oldest name – has launched an online shop, offering its extensive range of delicious, top quality meats, charcuterie and cheese.
Whether you’re looking to buy something special for a dinner party with a difference, or just to try something new, you’ll find it at www.keevilandkeevil.co.uk. Customers can order from a huge selection of first class produce – previously available only to top restaurants, retailers and wholesalers – including exotic wild meats, traditional game, specialist poultry, Italian, French and Spanish specialities and authentic Haggis.
Whatever your budget, whether you’re entertaining to impress or catering for a hungry family, Keevil & Keevil can offer restaurant quality meat at better than supermarket prices. Expert staff are available on the telephone for advice and orders are delivered within 48 hours by overnight courier.
The new website also features lots of delicious and inspiring seasonal recipes, like this one:
Country Game Casserole with Roasted Root Vegetables (pictured above)
Serves 4
100g Keevil & Keevil smoked streaky bacon, cut into small pieces
1kg Keevil & Keevil mixed game
150ml (1/4 pint) red wine
600ml (1 pint) chicken stock
12 shallots, peeled and halved
2 carrots, sliced
1 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley
Roasted root vegetables:
2 parsnips, halved lengthways
1 small butternut squash, peeled and cut into chunks
2 onions, cut into wedges
2 large potatoes, each cut into 8 wedges (unpeeled)
2 tbsp olive oil
Salt and freshly ground black pepper
Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.
Heat a large flameproof casserole dish on the hob and add the bacon, cooking it over a medium-high heat until the fat begins to run. Add the game a handful at a time, cooking each handful until seared and browned, before adding the next.
Pour in the red wine, allowing it to bubble up. Next add the stock, shallots, carrots, thyme and parsley. Bring up to the boil, then cover and transfer to the oven to cook for 2 hours.
For the vegetables, put the parsnips, butternut squash, onions and potatoes into a large roasting tin and add the olive oil. Season and toss to coat. Roast in the oven above the casserole for the final 45 minutes of cooking time, turning the vegetables occasionally.
Cook’s tip: Another time, use the same recipe to make a delicious venison casserole, using Keevil & Keevil boneless venison haunch instead of mixed game.
