Flavours of the Boyne Valley with Chef Tara Walker on LMFM

Published on: 3rd September 2019 @ 12:38 PM

This months Flavours of the Boyne Valley sees Tara Walker cook with Boyne Valley Flavour’s Producer Killua Castle Food’s venison in her East Coast Cookery School located in Termonfeckin, County Louth on the Late Lunch with Gerry Kelly on LMFM.

Killua Castle situated in Oldcastle Co.Meath is a deer and lamb meat producer. The produce is 100% traceable, parkland and grass feed. Anthony Gilsenan from Killua Castle Foods tells Gerry during the interview about their fabulous products including venison steaks, sausages and burgers.

Killua Castle Foods also supplies several restaurants in the Boyne Valley including the Vanilla Pod, The Bective and Zucchinis.

If you are interested in trying some of this fantastic product you can find it at the Honest to Goodness Market, Tom Doherty’s Butchers or buy direct from Killua Castle Foods on their website- https://killuacastle.com/


Recently Killua Castle Foods have also been nominated for two of their products in the Blas na hÉireann awards-  Venison Sausages and Mushroom Burgers. We wish them the best of luck in the finals in Dingle!


Listen to the full interview HERE


Here are Tara’s delicious recipes using Killua Castle Food’s produce which she also has up on her website along with lots of other fabulous recipes using local produce, visit https://eastcoastcookeryschool.ie/ to see them all.



Venison Sausages braised in Red Wine, Shallots & Button Mushrooms



  • 1 lb (450 g) venison sausages


  • About 10 Shallots, peeled but left whole


  • About 10 button mushrooms, cleaned off and left whole


  • 2 cloves of garlic, chopped


  • 1 tablespoon of flour


  • 1 tablespoon mustard powder


  • 1 teaspoon tomato puree


  • A knob of butter


  • 10 fl oz (275 ml) red wine


  • A plug of Rapeseed oil


  • 1 teaspoon Juniper berries


  • 2 bay leaves


  • Optional Garnish : Fresh thyme and parsley, chopped



Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over.


Remove them to a plate while you brown shallots with a pinch of salt. This takes a few minutes on a medium heat, covered. When the shallots are golden, add the mushrooms and the knob of butter. Brown the mushrooms for a couple of minutes, then add the garlic. After another moment or so, add the tomato puree, flour and mustard powder, stirring.


Now crush the juniper berries very slightly without breaking them – just enough to release their flavour and add them to the casserole.


Return the sausages to the casserole, pour in the wine and add the bay leaves. Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole and place in the oven for 30-40 minutes or until the sauce has reduced slightly. You might want to add a cup or two of water to ensure the liquid half covers the sausages.


Garnish with the fresh herbs and serve with mashed potato.


Venison Tagliata

(Serves 2)

I really love this recipe as the venison is so tasty but low in fat so it feels indulgent but isn’t really!





  • 2 venison steaks


  • 1 clove of garlic


  • 10 juniper berries


  • A good glug of rapeseed oil


  • A large handful of Rocket Leaves, washes


  • French dressing to drizzle.



Place the juniper berries and garlic in a pestle & mortar and bash until combined, then pour the olive oil in

Place the venison steaks on a plate and rub the rapeseed  oil mixture in to the meat

Heat a griddle pan until very hot and place the venison steaks on it

Cook for about 2 minutes on each side, depending on the thickness of the steaks and the level of doneness you like. Venison really is served rare or at least medium rare.

Place on a warmed dish to rest for at least 5 minutes before slicing very thinly.

Place the rocket leaves on a large shallow plate and drizzle the dressing over.

Lay the slices on the rocket leaves and serve.



Find out more about Boyne Valley Flavours HERE

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