Whole Fresh Milk 1L

Venison Mince

Venison Diced Shoulder

Two packs of Diced Beef

Casserole Steak

Angus Beef Short Ribs

Angus Beef Mince

Pork Tenderloin

Check the milk container for a clean seal and an unbroken cap. Smell a small sample to confirm freshness (should smell slightly sweet, not sour). If milk will be heated or used hot, choose a heavy-bottomed saucepan; for cold use, place in refrigerator immediately.

Inspect and prepare

If serving cold, place the unopened 1 L milk in the coldest part of the refrigerator (not the door) for at least 2 hours until it reaches ~4°C (39°F). Transfer to a clean pitcher if desired and serve chilled.

Chill for cold serving

To heat, pour the 1 L milk into a heavy-bottomed saucepan. Warm over medium-low heat, stirring gently and frequently with a heatproof spatula or whisk to prevent a skin forming and to avoid scorching on the bottom. Heat until small bubbles form around the edges (steaming) and the milk reaches about 60–70°C (140–158°F) for warm milk; do not boil. This should take approximately 6–10 minutes for 1 L, depending on stove and pan.

Heat for hot beverage or recipe

If a recipe calls for scalded milk, continue heating until small bubbles rise and the surface shows steam and just-starting foam, but do not allow a rolling boil. Remove immediately from heat to avoid curdling or skin formation.

Scalding or near-boil (for recipes)

To cool milk quickly for recipes, place the saucepan in an ice bath (bowl with ice and cold water) and stir gently until the milk reaches the target temperature. Alternatively, pour into a shallow metal or glass container to speed cooling, then refrigerate.

Cool quickly (if needed)

If not using immediately, reseal tightly and store in the refrigerator at 4°C (39°F) or below. Use within the 'best before' date or within 3–5 days after opening for optimal freshness. Do not refreeze fresh whole milk.

Storage

After heating the milk to 60–70°C, stir in honey or sugar (about 1 tsp per cup) and 1/4 tsp vanilla extract if desired. Serve in warmed cups.

Sweetened warm milk

For cold sweetened milk, pour chilled milk into a glass with ice cubes, stir in honey or sugar to taste and a pinch (1/4 tsp) of ground cinnamon or a few drops of vanilla. Serve immediately.

Cold flavored milk

Whole fresh milk

Honey or sugar

Ground cinnamon

Vanilla extract

Ice cubes

Finely dice the onion and mince the garlic. Lightly beat the egg in a small bowl. Chop the parsley and set aside.

Prepare aromatics

If your venison is very lean, trim any sinew but keep as much meat as possible. Portion the pork or beef mince and have it cold; cold fat mixes more evenly with lean venison.

In a large bowl combine the venison mince and the pork or beef mince. Sprinkle in the salt and black pepper and toss briefly to distribute.

Add the diced onion, minced garlic, chopped parsley, beaten egg and breadcrumbs to the bowl. Pour in the Worcestershire sauce and Dijon mustard. Add the smoked paprika and dried thyme.

Using clean hands or a sturdy spoon, gently but thoroughly combine the mixture until uniform. Do not overwork — mix just until ingredients are evenly distributed, about 30–60 seconds.

Decide how you'll use the mince: for patties (burgers), meatballs, or as loose mince for sauces. For patties: divide mixture into 4 equal portions (about 4 oz / 115 g each) and lightly form into patties about 3/4-inch thick. For meatballs: roll into 1 to 1.5-inch balls. For loose mince: break into chunks with a spoon when cooking.

Place formed patties or meatballs on a tray lined with parchment and chill in the fridge for 15–30 minutes to firm up. This helps them hold shape when cooking.

Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. For patties: add patties without crowding and cook 3–4 minutes per side for medium (adjust time for thickness and desired doneness). For meatballs: brown on all sides, turning frequently, about 6–8 minutes depending on size, until internal temperature reaches 160°F (71°C). If finishing with butter, reduce heat to medium-low and add 1 teaspoon butter in the final 30 seconds, spooning the butter over the meat for gloss and flavor.

Pan-frying (patties or meatballs)

Heat oil in a skillet over medium-high heat. Add the chilled mince mixture, breaking it up with a spatula. Cook, stirring occasionally, until evenly browned and no longer pink, about 6–8 minutes. To build more flavor, let the meat brown without moving for 1–2 minutes at a time so it develops caramelized bits. Season to taste with additional salt and pepper if needed.

Cooking as loose mince (for sauces, tacos, ragu)

Transfer cooked venison to a plate and let rest 2–3 minutes for patties or meatballs. Sprinkle with chopped chives or parsley before serving.

Serve suggestions: on buns with classic burger toppings, with mashed potatoes, in a tomato-based ragu over pasta, in tacos, or as part of a shepherd-style pie.

venison mince (ground venison)

pork or beef mince (to add fat)

salt

black pepper

yellow onion, finely diced

garlic, minced

fresh parsley, finely chopped

egg, lightly beaten

breadcrumbs (plain or panko)

Worcestershire sauce

Dijon mustard

smoked paprika

dried thyme

olive oil or neutral oil

butter (optional, for finishing)

freshly chopped chives or parsley for garnish

In a medium bowl whisk together the red wine, stock, tomato paste, soy or Worcestershire sauce, and apple cider vinegar until smooth. Stir in the bay leaves, dried thyme and crushed rosemary. Set aside.

Pat the diced venison shoulder dry with paper towels. Sprinkle with kosher salt and black pepper and toss to distribute. Place the flour in a shallow bowl or plate and lightly dredge the meat, shaking off excess flour. The light coating helps with browning and thickening the braise.

Season and dust

Heat a large heavy-bottomed Dutch oven or wide skillet over medium-high heat. Add 2 tablespoons of oil and the butter. When the fat is hot and the butter foams, add the venison in a single layer (work in batches so pieces don’t steam). Brown on all sides, about 3–4 minutes per batch, until deep mahogany. Transfer browned pieces to a plate and repeat with remaining meat, adding the remaining 1 tablespoon oil if needed.

Brown the meat

Reduce heat to medium. Add the diced onion, carrots and celery to the pot and sauté in the fond and remaining fat for 5–7 minutes until softened and beginning to color. Add the minced garlic and cook 30–45 seconds until fragrant.

Pour a small amount (about 1/2 cup) of the prepared wine/stock mixture into the hot pot to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the liquid reduce by half, 2–3 minutes, concentrating the flavor.

Return the browned venison and any accumulated juices to the pot. Pour in the remaining wine/stock mixture so the meat is mostly submerged (add a little extra stock or water if necessary to cover). Bring to a gentle simmer over medium heat.

Once simmering, cover the pot with a tight-fitting lid and reduce the heat to low so the liquid maintains a low simmer. Cook until the venison is fork-tender, about 1 hour 45 minutes to 2 hours. Check once at the 45–60 minute mark and skim any excess foam or fat from the surface. If you prefer to braise in the oven, preheat to 300°F (150°C) and transfer the covered pot to the oven for the same amount of time.

If using mushrooms, add them about 20–25 minutes before the end of braising so they soften but keep texture. Taste the braise for seasoning and add additional salt and pepper as needed.

To thicken the sauce slightly, remove 1/2 cup of hot braising liquid into a small bowl. Whisk in the cornstarch with cold water to make a slurry, then whisk the slurry into the pot and simmer uncovered for 3–5 minutes until sauce thickens. Alternatively, mash a few pieces of cooked carrot into the sauce for natural thickening.

Stir in chopped fresh parsley and lemon zest (if using) to brighten the finished dish. Discard bay leaves.

Serve the braised diced venison shoulder hot over mashed potatoes, polenta, buttered noodles or with crusty bread to sop up the sauce.

dry red wine

beef or venison stock

tomato paste

soy sauce (or Worcestershire sauce)

apple cider vinegar

bay leaves

dried rosemary, crushed

venison shoulder, trimmed and diced into 1–1¼ inch cubes

kosher salt

black pepper, freshly ground

all-purpose flour (for dusting)

unsalted butter

yellow onion, medium, diced

carrots, peeled and cut into 1/2-inch rounds

celery stalks, sliced

garlic cloves, minced

mushrooms, quartered (optional)

cornstarch (for slurry, optional)

cold water (for slurry)

fresh parsley, chopped

lemon zest (optional, to brighten)

If diced beef contains large fat pieces, trim excess fat. Place both packs of diced beef into a large bowl.

Trim and combine

Add 3 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire sauce, minced garlic, 1 tsp black pepper, 1 tsp salt and 1 tbs cornstarch to the beef. Mix thoroughly so all beef pieces are coated. Let the beef marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Prepare vegetables: slice onion and bell pepper, peel and thinly slice carrot on the bias, and separate broccoli into small florets. Pat vegetables dry if wet so they sear properly.

Heat a large heavy skillet or wok over high heat until very hot. Add 1 tbs olive oil and swirl to coat. Add the marinated beef in a single layer (work in two batches if necessary to avoid crowding). Sear beef undisturbed for 1–2 minutes to develop browning, then stir and cook an additional 1–2 minutes until just browned but not fully cooked through. Remove beef to a plate and keep warm.

Wipe the skillet if there is burned residue, then add another 1 tbs olive oil. Add sliced onion and carrot; stir-fry 2–3 minutes until they begin to soften. Add bell pepper and broccoli, and continue to stir-fry 2–3 minutes until vegetables are crisp-tender.

Reduce heat to medium-high. Return browned beef and any accumulated juices to the pan with the vegetables.

Pour in 1 cup beef or chicken stock, 1 tsp rice vinegar, 1 tsp brown sugar and 1 tsp sesame oil. Stir to combine and bring to a gentle simmer.

Make a slurry by mixing 1 tsp cornstarch with 2 tbs cold water until smooth. Slowly drizzle the slurry into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens and coats the beef and vegetables. Taste and adjust seasoning with additional salt or soy sauce if needed.

Turn off heat. Stir in sliced green onions (reserve a few for garnish). Sprinkle sesame seeds if using.

Serve the beef and vegetables hot over steamed rice or tossed with noodles. Garnish with remaining green onions and extra sesame seeds.

Leftovers: cool to room temperature and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of water or stock if sauce has thickened too much.

diced beef (raw, 1 pack ≈ 500 g)

olive oil

soy sauce

garlic (minced)

freshly ground black pepper

cornstarch

yellow onion (medium, sliced)

bell pepper (red or green, sliced)

carrot (medium, thinly sliced on bias)

broccoli florets

beef or chicken stock

brown sugar

rice vinegar

sesame oil

cornstarch (for slurry)

green onions (sliced, garnish)

sesame seeds (optional, garnish)

steamed rice or noodles

Finely mince the garlic. In a bowl combine soy sauce, Worcestershire sauce, 1 tablespoon olive oil, minced garlic, 1/2 teaspoon salt and 1 teaspoon black pepper. Trim excess fat from the steak and place the steak in a shallow dish or resealable bag. Pour the marinade over the steak, turn to coat, and refrigerate for 30 minutes (or up to 2 hours) while you prepare the other components.

Marinate steak

Preheat oven to 375°F (190°C). Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon olive oil. Remove steak from marinade and pat dry with paper towels (reserve marinade). Sear steak 2–3 minutes per side until browned. Transfer steak to a cutting board and let rest 5 minutes, then cut into 1-inch cubes. Keep skillet with fond for the casserole base.

Sear steak

While steak marinates and rests, peel and cut potatoes into 1/2-inch slices or halve baby potatoes. Peel and slice carrots into 1/4-inch rounds. Slice onion thinly. Trim and slice mushrooms if large.

Prepare vegetables

In the same ovenproof skillet used to sear the steak, add 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add onions and carrots and cook 5 minutes until starting to soften. Add mushrooms and cook 3–4 minutes until they release moisture. Stir in 2 tablespoons flour and cook 1 minute to remove raw taste.

Cook vegetables

Slowly whisk in the reserved marinade (if any) and 1 cup beef broth, scraping browned bits from the skillet. Add 1 tablespoon tomato paste, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 bay leaf, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Bring to a simmer and cook 3–4 minutes until slightly thickened. Taste and adjust seasoning. Stir in 1/2 cup frozen peas.

Build sauce

Add the cubed steak back to the skillet and gently fold to coat in the sauce. If your skillet is too small, transfer mixture to a 9x9-inch (or similar) casserole dish. Arrange halved baby potatoes (or potato slices) on and around the meat mixture so they can roast in the sauce.

Combine steak and vegetables

If using prepared mashed potatoes: combine 2 cups mashed potatoes with 1/4 cup milk, 1 tablespoon butter, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth. If using leftover mashed potatoes, adjust milk for desired consistency. If using instant flakes, prepare according to package to equal 2 cups.

Prepare potato topping

Spoon or pipe the mashed potato mixture over the meat and vegetable filling in an even layer, covering the surface. Sprinkle 1 cup shredded cheddar evenly over the mashed potatoes.

Assemble casserole

Bake in the preheated 375°F (190°C) oven for 20–25 minutes until the filling is bubbling at the edges and the cheese is melted and lightly golden. If you want a browner top, place under the broiler 1–2 minutes, watching closely.

Bake

Remove from oven and let rest 5 minutes. Remove bay leaf before serving. Spoon portions onto plates and serve warm.

Rest and serve

beef top sirloin steak

garlic

yellow onion

baby potatoes

carrots

mushrooms

frozen peas

beef broth

all-purpose flour

butter

dried rosemary

bay leaf

mashed potatoes (or instant mashed potato flakes prepared)

cheddar cheese, shredded

milk

Pat the short ribs dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper. If using flour, lightly dredge each rib in flour and shake off excess — this helps create a brown crust and slightly thickens the braising liquid.

In a heavy Dutch oven or ovenproof braising pan over medium-high heat, add the vegetable oil. When shimmering, sear the short ribs in batches (do not overcrowd) for 3–4 minutes per side until a deep golden-brown crust forms. Transfer seared ribs to a plate and set aside.

Sear the short ribs

Reduce heat to medium and add the butter to the same pot. Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened and starting to caramelize, about 8–10 minutes. Stir in smashed garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Stir in the tomato paste and cook 1–2 minutes, stirring frequently, until it darkens slightly. Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Bring wine to a simmer and reduce by about half, about 4–6 minutes.

Build flavor

Return the short ribs and any accumulated juices to the pot. Add beef stock, Worcestershire sauce, bay leaves, thyme sprigs, and rosemary. The liquid should come about two-thirds of the way up the sides of the ribs—add a little extra stock or water if needed. Bring to a gentle simmer on the stovetop.

Add stock and aromatics

Cover the pot tightly with its lid and transfer to the preheated oven. Braise until the short ribs are fork-tender and falling from the bone, about 2.5 to 3 hours. Check once at 90 minutes to ensure liquid level and adjust if necessary.

Braise in the oven

When ribs are done, carefully remove them from the braising liquid and place on a warm plate. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing solids to extract flavor. Discard solids (or reserve softened vegetables for another use). Skim excess fat from the surface of the strained liquid with a spoon or a fat separator. Bring the strained liquid to a simmer over medium-high heat and reduce until it thickens slightly and coats the back of a spoon, about 10–15 minutes.

Strain and reduce sauce

Once reduced to your liking, turn off the heat and whisk in the cold tablespoon of butter and the optional teaspoon of balsamic vinegar to add sheen and a balanced brightness. Taste and adjust seasoning with salt and pepper as needed.

Mount and finish sauce

Place short ribs on a serving platter or individual plates. Spoon the finished sauce over the ribs and sprinkle with chopped fresh parsley. Serve with mashed potatoes, polenta, or roasted root vegetables to soak up the sauce.

Serve

Angus beef short ribs (bone-in)

Kosher salt

Freshly ground black pepper

All-purpose flour (optional, for light dredge)

Vegetable oil or canola oil

Unsalted butter

Yellow onion, medium, diced

Carrots, peeled, cut into 1-inch chunks

Celery stalks, cut into 1-inch pieces

Garlic cloves, smashed

Tomato paste

Dry red wine (Cabernet, Merlot, or similar)

Beef stock (low-sodium preferred)

Bay leaves

Fresh thyme sprigs

Fresh rosemary sprig

Balsamic vinegar (optional, for brightening)

Unsalted butter (cold, for mounting sauce)

Fresh parsley, chopped

Finely dice the yellow onion, carrot and celery so they measure roughly the listed amounts. Mince the garlic and chop the parsley. Measure out tomato paste, stock and seasonings.

Prep vegetables

Place a large skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil and let it warm until shimmering but not smoking (about 30–45 seconds).

Heat pan

Add the diced onion, carrot and celery to the pan. Sauté, stirring occasionally, for 4–6 minutes until the onion is translucent and the carrots begin to soften. Add minced garlic and cook 30–45 seconds until fragrant.

Cook aromatics

Add the 1 lb Angus beef mince to the pan, breaking it up with a spoon or spatula. Cook undisturbed for 2 minutes to develop browning, then continue to break apart and stir until mostly browned (3–4 more minutes). Avoid overcrowding by using a large pan so the beef can brown instead of steaming.

Whole Fresh Milk 1l