As the game season draws to a close, there’s a certain bittersweet satisfaction in marking the end with a dish that feels both celebratory and comforting.
On our visit to Country Quality Meats in Nailsworth, we picked out the venison pinwheels -delicately rolled in golden, buttery pastry – as the centerpiece of our farewell feast to the game season. There’s something almost ceremonial about the way the venison is wrapped, like a gift, promising layers of flavor that will unfold with every bite.
To accompany the pinwheels, we chose mushroom rice and lightly steamed broccoli. The earthy aroma of the mushrooms mingling with the nutty warmth of the rice creates a perfect counterpoint to the rich, gamey meat, while the vibrant green broccoli adds a fresh, crisp note to the plate. It’s a combination that’s as visually appealing as it is delicious -a true celebration of the season’s best ingredients.
The preparation couldn’t be simpler. There’s no fuss, no hours in the kitchen -just a straightforward assembly and then straight into the oven. For about 30 minutes, the house fills with the irresistible scent of roasting venison and crisping pastry, a slow crescendo that builds anticipation until the moment you pull them out, perfectly golden and flaky.
I have to admit, I’ve never tried venison before, so this meal is as much an adventure as it is a tradition. The first bite is a revelation: rich, tender, and deeply flavorfull, perfectly complemented by the light, buttery crunch of the pastry. The mushroom rice and broccoli provide the ideal balance, creating a plate that is indulgent yet harmonious, luxurious yet approachable.
It’s a dish that invites conversation, slow appreciation, and, of course, second helpings. As we savor each bite, it feels like the perfect way to bid farewell to the season-a moment of warmth, flavor, and connection that lingers long after the last crumb has disappeared.
