Thai basil venison mince stir-fry with crispy egg recipe Ingredients 1 tbsp fish sauce 1 tbsp soy sauce 1 lime, zest and juice 4 spring onions, thinly sliced 1/2 to 1 red chilli, thinly sliced 10g ginger, peeled and finely grated 15g Thai basil leaves, roughly shredded 15g coriander leaves,…
Recipe for venison, fennel and anchovy salad Ingredients 200g venison fillet 1 tsp caraway seeds, roughly crushed 1 fennel bulb, trimmed and finely sliced 2 tbsp parsley, roughly chopped 1 lemon, zest and juice 2 tbsp extra virgin olive oil 8 jarred or tinned anchovy fillets, medium chopped A pinch…
Venison and chickpea fatteh Fatteh is a layered feasting dish from the Levant that is often eaten for breakfast but this version includes venison leg steaks along with the chickpeas, aubergine and spices, making it a perfect dinner centrepiece. Ingredients Step 1 2 small red onions, medium diced 1 aubergine,…
Sliced roast venison with herb, caper and mustard sauce Marinade 1 large clove of garlic, peeled and grated 1 tbsp rosemary, finely chopped ½ lemon, juice and zest (removed in strips) 2 tbsp rapeseed oil plus 2 tbsp to cook 800g venison fillet or boned haunch steaks Herb, caper and…
Thought to hail from the Midwest, sloppy joes are an all-American classic made with beef. My recipe gives them a British twist by using wild venison, which brings a rich, gamey depth. I like to finish mine with a few crunchy crisps tucked inside. Serves 8. (Find more venison recipes…
Venison pasanda is a useful way to use up your freezer stash. Venison pasanda recipe Venison marinade 80g plain yoghurt 2 tsp dried cumin 1 tsp ground coriander ½ tsp ground turmeric ¼ tsp chilli powder 1 tbsp garam masala 1 tsp ground cardamom seeds ½ tsp ground cinnamon 1…
If the history books are to be believed, we have Henry VIII to ‘thank’ for first adding turkey to the table, but as far as I’m concerned he would have done better to leave it in the Americas where it belonged. He may well have been the first monarch to…
Recipe for venison casserole with prunes, armagnac and crispy chestnuts Ingredients 4 tbsp olive oil 300g shallots, peeled and sliced in half 8 whole medium garlic cloves, peeled 4 sticks celery, chopped into bite-sized pieces 400g carrots, peeled and chopped into bite-sized pieces 1 tbsp thyme, finely chopped 1 tbsp…
Slow-cooking offers many advantages to the time-pressed cook and much of the game and venison we enjoy is perfect for a leisurely simmer in the oven over a few hours. A long, low temperature cooking time will result in meat that is tender and ‘fall-apart’ soft. Flavours can blend over…
Slow-cooked venison in barbecue sauce with winter coleslaw Ingredients 4 tbsp olive oil 1.6kg bone-in venison haunch 2 large red onions, peeled and sliced 4 bay leaves 20g coriander, roughly chopped 2 tbsp dried oregano 2 tbsp smoked paprika 1 heaped tbsp dark-brown sugar 2 tbsp Dijon mustard 2 tbsp…
