Recipes

Venison Rillettes on Sourdough March 13 2020

Lean full-flavoured venison is braised slowly with duck or goose fat and wild boar bacon in this wild version of the classic French dish created by Hannah from Herbs and Wild. Surprisingly easy to make, it’s superb as a starter or lunch with sourdough toast.

Spiced Plum and Venison Salad July 31 2019

Try this dish in late summer or autumn, when British plums are sweet and full of flavour. Poached with cinnamon, cloves and juniper berries, they’re a heavenly accompaniment to tasty and tender wild venison loin, along with crunchy walnuts and fresh green salad leaves.

Venison Stir Fry December 26 2017

If you love red meat but need to watch your weight or your cholesterol, this simple stir fry delivers big flavours while without the fat. Venison steaks are marinated in soy sauce for 30 minutes before cooking then need only 2 or 3 minutes in a hot wok.


Venison stew with nettle dumplings September 22 2017

Venison makes a really good stew. Using the meat from the shoulder – rich, dark and deep in flavour, it responds well to slow-cooking. 


Venison & pomegranate wraps July 28 2017

Venison & pomegranate wrap
Delicious yet quick and easy to make, these tortilla wraps filled with sweet and crunchy pomegranate seeds, homemade slaw and full-flavoured venison loin are a light but satisfying way to enjoy venison in the warmer months.

Preparation

  • Prep Time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 4 people

Ingredients

  • 500g venison loin
  • 8 small flour tortillas
  • 50g shredded carrot
  • 50g shredded savoy cabbage
  • 50g pomegranate
  • cumin
  • Cornish sea salt
  • Milled black pepper

Instructions

  1. Season the venison and sear in a hot pan for 2 minutes on each side.
  2. Place into a hot oven (200ºC) for 2 minutes.
  3. Remove from the oven and allow to rest for a further 5 minutes.
  4. Mix the cabbage, carrot, onion and cumin together to make a slaw.
  5. Warm the tortillas.
  6. Slice the venison and place on the tortillas and top with the slaw.
  7. Finish with the pomegranate and serve.

Thank you to Game-to-eat for sharing this recipe with us.


Sloe Gin & Wild Boar (or Venison) Sausage Roll July 28 2017

Sloe Gin & Wild Game Sausage Roll
With the right ingredients, the humble sausage roll can feel like one of the finest things you’ll ever eat! The deep fruity flavours of sloe gin work perfectly with rich game: wild boar and wild venison are both ideal.

Preparation

  • Prep Time: 45 minutes
  • Cook time: 25 minutes
  • Serves: 4 people

Ingredients

  • 100g wild boar sausagemeat (or venison mince)
  • 100g pork mince
  • 500g puff pastry sheet
  • 50g diced onion
  • 50ml Sloe Gin
  • Chopped fresh thyme
  • Chopped fresh sage
  • Cornish sea salt
  • Milled black pepper

Instructions

  1. Mix the game mince, pork mince, diced onion, chopped herbs and sloe gin. Season well.
  2. Place the mixture on the pastry and roll over to form a sausage roll.
  3. Crimp the edges, score the top and brush with an egg wash.
  4. Place into a hot over 180℃ for 25 minutes.
  5. Once cooked removed from the oven and allow to rest.
  6. Slice and serve warm with a little spiced apple chutney.

Thank you to Game-to-eat for sharing this recipe with us.


Venison Burgers June 23 2017

Venison burgersIf you’re bored of bland burgers, you’ll love the gamey flavour of these venison burgers. Made with seasoned venison mince, they can’t be beaten in a brioche bun with onions and a melted slice of Stilton.

Preparation

  • Prep Time: 15 minutes
  • Cook time: 15 minutes
  • Serves: 4 people

Ingredients

  • Approx. 500g coarsely minced venison
  • ½ a large onion, finely chopped
  • 3 generous heads of parsley, finely chopped
  • 3 egg yolks
  • 1 handful of white breadcrumbs
  • Salt and freshly ground black pepper
  • ¼ pint of milk

Instructions

  • Start by soaking the breadcrumbs in the milk.
  • Place the minced venison in a large bowl. Add the parsley, onion, egg yolks, breadcrumbs and salt and pepper and mix thoroughly. Cover and put in the fridge until ready to cook.
  • Using a little flour shape the burgers into rounds, this quantity will make about 4 - 6 burgers.
  • Cook under a pre-heated grill for about 5 minutes on each side or to your taste.

Thank you to Game-to-eat for sharing this recipe with us.


Venison Kebabs With Yoghurt & Cucumber Marinade June 23 2017

The marinade for these venison skewers add flavour and spice while also ensuring the meat doesn’t dry out while cooking. With the Tzatziki style dip and a green salad and rice, this recipe is perfect for laidback summer evenings.
  • Prep Time: 15 minutes
  • Cook time: 15 minutes
  • Serves: 4 people

Ingredients

For the
 marinade


  • 2.5cm (1inch) piece of fresh ginger
  • 2 cloves of garlic
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ¼ tsp chilli flakes
  • ¼ tsp ground cinnamon
  • 6 black peppercorns, crushed
  • 2 cloves
  • 1 small tub (250ml) plain yoghurt
  • 2 tbsp olive oil

Ingredients (continued)

For the
 sauce


  • ½ cucumber
  • 275ml (1/2 pint) plain yoghurt
  • ¼ tsp ground cumin
  • lemon juice
  • mint leaves
  • salt & pepper to taste

Instructions

  • Blitz all marinade ingredients, except the oil and yoghurt, in a food processor, or chop very finely.
  • Stir in the oil and yoghurt and add the cubed venison, mixing well to ensure all pieces of the meat are covered.
  • Leave to marinate in the fridge for several hours, preferably overnight.
  • Drain the meat and thread onto skewers so the cubes do not touch. Grill or barbecue for about 15 minutes, turning frequently and basting with the marinade.
  • For the sauce: coarsely grate the cucumber onto a plate, sprinkle with salt and leave for 30 minutes. Press the cucumber and pour away the excess liquid.
  • Stir into the yoghurt and add the ground cumin, chopped mint leaves and lemon juice. Season to taste.


  • Serve with rice and a fresh green salad.

Thank you to Game-to-eat for sharing this recipe with us.


Venison Casserole with Beer January 30 2017

This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. Enjoy it with a heap of buttery celeriac mash, cabbage and redcurrant jelly.

Szechuan Venison steak, garlic sesame pak choi & rice noodles February 05 2016

Marinate venison steaks overnight with these delicious Asian flavours and you have got a fantastic quick meal to cook the next day.

Gamekeepers Pie October 05 2015

This is a gamey version of a Shepherd’s pie, with parsnip added to the mash topping to give it a savoury and sweet flavour.

Barbecued Venison Steaks May 29 2015

Swap your burgers and sausages for a venison steak to make your barbecue a little bit healthier and a lot more tastier! This delicious marinade will ensure the meat doesn't dry out.

Sausage & Bean Casserole May 12 2015

This one-pot sausage casserole recipe can be made with either venison or wild boar sausages and your favourite bean. It is a simple and tasty dish, with fennel seeds providing additional flavour.

Venison Sausages with Roasted Garlic Mash November 07 2014

Suffolk bangers & mash! Hillfarm produce their rapeseed oil just a few miles up the road from us in Suffolk and it makes the best mashed potato - the perfect partner to our venison sausages

Venison Sausage Bread Pudding November 07 2014

This week we're celebrating British Sausage Week, and what better way than with this traditional hearty sausage bread pudding.

Game Pie August 17 2014

Tried and tested, this game pie can be served hot or cold for a comforting meal.