Venison Recipe Ideas

As well as being healthy, venison is a very versatile meat to cook. To show you what we mean, here are some of our favourite recipes to inspire you…

 

 

Red Wine Marinade

Makes 1 litre (1 3⁄4 pts)
750ml (1 bottle) red wine
100ml (3fl oz) red wine vinegar
150ml (1⁄4 pint) olive oil
1⁄4 teaspoon ground black pepper
2 onions sliced
2 cloves garlic, crushed
2 bay leaves
1 teaspoon dried thyme

Instructions: Bring all the ingredients to the boil, boil for 2 minutes, then allow to cool. Immerse the meat in it as desired, from 2 hours to 2 days. Wipe dry thoroughly before browning and use as the cooking liquid if desired.

 


Carpaccio of Venison

Serves 4
225g (8 oz) venison loin
Butter and oil for browning
Olive oil
Whole Parmesan or strong Cheddar cheese
50g (2oz) rocket or spicy salad leaves
Black pepper

Instructions: Melt a knob of butter in a frying pan with a tablespoon of olive oil until the butter stops frothing and turns brown. Sear the meat speedily over a high heat until all the sides are browned but the inside is still raw. Then remove from the pan and cool quickly. If you don't have a meat slicer it is easier to cut wafer thin slices if you freeze the meat for an hour until it starts stiffening up. You need a very sharp knife. As you slice the venison, lay it out on plates so the surfaces are covered. Drizzle olive oil over the slices and shave some Parmesan over the top. Serve with the spicy rocket leaves and some course black pepper.

 

 

Pan Fried Venison Steak with Bearnaise Sauce

Serves 2
2 venison steaks, cut from the fillet or haunch
Salt and black pepper
Groundnut or olive oil
For the Sauce:
110g/4oz butter
2 egg yolks
3teaspoons white wine vinegar
2 shallots, roughly chopped
1 tablespoon tarragon, roughly chopped

Instructions: Heat a griddle or frying pan, brush the steaks lightly on each side with olive or groundnut oil. Season with coarsely ground black pepper. Once the pan is nice and hot, place the steaks in the pan and sear for three to four minutes on either side or longer according to your personal preference. Once the steaks have seared, grind a little course sea salt over them, leave the steaks to stand for a few minutes while you make the sauce.

For the sauce, melt the butter in a small pan, blend the egg yolks together with white wine vinegar, shallots and tarragon creating a fairly smooth puree. Add the melted butter and puree until thick and creamy, season to taste and pour over your venison steaks.

 


 

Venison Casserole With Beer

Serves 4
900g boned venison shoulder
2 tablespoons olive oil
2 onions, peeled and roughly chopped
150g piece smoked streaky bacon or pancetta diced
1 tablespoon plain flour
300ml beef or venison stock
300ml brown ale
2 teaspoons soft light brown sugar
2 garlic cloves, peeled and crushed
1-2 bay leaves
2 sprigs of thyme
Roasted baby carrots to serve

Instructions: Preheat the oven to 130C/Gas Mark 2. Cut the venison into 3cm/1 1/2 inch cubes, disgarding any gristle and sinew. Heat 1 tablespoon of oil in a flameproof casserole. Fry the venison in batches for 5-6 minutes until browned on all sides, adding a little extra oil as necessary. Transfer to a plate with a slotted spoon.

Add onions to the casserole and fry for 2-3 minutes, stirring occasionally until lightly browned, add the bacon and fry for a further 2 minutes. Return all the meat and any accumulated juices to the pan. Add the garlic then stir in the flour.

Gradually stir in the stock and ale scraping up any juices stuck to the bottom of the pan. Heat, stirring until simmering.
Add in the sugar, bay leaves and thyme and season with freshly ground black pepper. Cover the casserole with a tight fitting lid or foil and cook in the oven for at least 2 hours or until the meat is tender. Serve with roasted baby carrots.