Venison Kebabs (serves 2)
- 1 Tsp Coriander Seeds
- 1 Garlic Clove
- ½ Tsp Ground Cinnamon
- 1 Lemon
- 250g Venison Minute Steaks
- ½ Cucumber
- 150g Yoghurt
- 250g Radishes
- Handful Mint
- 75g Sweet Salad Mix
- 2 Tbsp Olive Oil
- If using wooden skewers, soak them in cold water for 10 minutes. Toast coriander seeds in dry frying pan for 1 minute until fragrant. Tip into pestle and mortar and crush them.
- Peel and finely chop garlic and mix with coriander and cinnamon. Finely grate the zest from the lemon and set aside. Squeeze the juice from half a lemon and add to the spices and garlic
- Slice the venison steaks into strips. Add the spices with 1 tbsp of olive oil, turn to coat and set aside. Coarsely grate the cucumber, squeeze out as much liquid as you can and then stir in to yoghurt.
- Pick the leaves from the radishes and finely slice the radishes, shred the mint and stir in to the yoghurt with the lemon zest.
- Heat the grill to high, line the grill pan with foil and thread the venison strips on to the skewers. Season with salt and pepper.
- Grill the skewers for 8-10 minutes until they are charred and cooked through.
- While the venison cooks, juice the remaining half a lemon, whisk with olive oil and some seasoning, and toss with the salad leaves. Serve the venison with the salad and tzatziki
Venison with Port and Guinness (serves 10 – 12 people)
This is a very special braised dish that is wonderful for a party since it demands no last minute attention or fuss. You can use diced venison shoulder – which will give a rich flavour.
- 6lb Venison cut into 1 inch squares
- 2 Cloves Garlic, crushed
- 2 pints Guinness
- 10 fl oz Port
- 3 Tablespoons Butter
- 2 Bay Leaves
- 3 Tablespoons Olive Oil
- 4 Sprigs Thyme
- 2 Level Tablespoons Flour
- 8 oz Onions Chopped
- Jar Redcurrant Jelly
- Salt and Pepper
- Begin this the night before by placing the meat in a large bowl along with the bay leaves and thyme. Pour the Guinness and port all over it, place a plate on top of the meat (to keep it pushed down into the marinade as much as possible) and leave in a cool place overnight. The next day stir everything well.
- When you are ready to cook the meat pre-heat the oven to gas mark 1, 135°C. Take a large flameproof casserole dish with a lid, add half the butter and oil to it and heat gently.
- Drain the meat (reserving the liquid and herbs) and dry a few pieces at a time on kitchen paper. Turn the heat up high then add these few pieces to the pan to brown them (if you add too much meat in one go it will release too much steam and not brown sufficiently). As soon as they are browned remove them and continue until all the meat is browned.
- Now add the rest of the butter and oil to the pan and as soon as it foams, and bubbles add the chopped onions and garlic to brown these for about 10 mins.
- Return all the meat to the casserole dish. Stir in the flour to soak up all the juices, then pour in the marinade (including the bay leaves and thyme) add the redcurrant jelly and season well with salt and pepper.
- As soon as it reaches a gentle simmer, put a lid on, transfer the casserole to the middle shelf of the oven and forget all about it for 3 hours, by which time the meat will be tender and sauce marvelously dark and rich.
- We suggest serving with traditional braised red cabbage and puree of potato & celeriac with garlic.
Thai Massaman Venison Curry (serves 6)
- 2 Tbsp Sunflower Oil
- 2 x 400ml cans Coconut Milk
- 100g Massaman Curry Paste
- 800g Diced Venison
- 3 Tbsp Smooth Peanut Butter
- 350g Baby New Potatoes, Quartered
- 200ml Fresh Chicken Stock
- 1 Red Onion, Thickly Sliced
- 2 Tbsp Tamarind Paste
- 2 Tbsp Light Brown Soft Sugar
- 2½ Tbsp Fish Sauce (plus extra to serve
- 1 Red Chilli, Deseeded & Sliced
- 3 Tbsp Roasted Peanuts, Roughly Chopped
- Small Handful Thai Basil
- 2 Limes, Cut into Wedges
- Preheat the oven to 160°C. Heat the oil in a large, lidded casserole. Add 4 tbsp coconut milk and curry paste. Fry for 2-4 minutes, stirring often, until aromatic. Add the venison and fry for 4 minutes, stirring often, until the paste starts to caramelise.
- Add the remaining coconut milk, the peanut butter, potatoes, stock, onion, tamarind, sugar, fish sauce and most of the chilli. Boil for 3 minutes, then cover with a tight-fitting lid or foil and transfer to the oven for 2½ hours, or until the meat is meltingly tender. Uncover and return to the oven for 30 minutes.
- Season with more fish sauce or salt, if needed. Scatter over the remaining chilli, the peanuts and Thai basil.
- Serve with jasmine rice and the lime wedges on the side for squeezing.
Venison Meatballs and Spicy Tomato Sauce (serves 2)
- 1 Tsp Oregano
- 1 Beef Stock Cube
- 1 Can Crushed Tomatoes
- 1 Tsp Olive Oil
- 1 Large Onion
- 2 Cloves of Garlic
- 1 Fresh Red Chilli
- 250g Venison Mince
- 1 Egg, Beaten
- 2 Tbsp Plain Flour
- Heat the olive oil in pan and add garlic, chilli, oregano and half of the diced onion.
- Cook for a few minutes then add the tinned tomatoes and crumble in stock cube, then leave to simmer.
- To make the meatballs, mix the other half of the onion, the venison, the beaten egg, and the plain flour together. Wet your hands to stop the mixture sticking, then mould the balls. The mixture should make roughly 12 meat balls.
- Brown the meatballs in a frying pan, then add to the simmering sauce to cook through. This should take around 10 minutes.
- Serve with crusty bread or pasta
Loin of Venison in a Sloe Gin and Blackberry Glaze (serves 4)
- 1Kg Venison Loin
- 1 Tbsp Olive Oil
- 1 Tsp Dried Thyme
- 250g Pancetta, thinly sliced
- 1 Tbsp Vegetable Oil
- 2 Tbsp Sloe Gin
- 200ml Beef Stock
- 6 Juniper Berries, crushed
- 200g Blackberries
- Knob of Butter
- Preheat the oven to 180C/Gas 4
- Trim the venison of any remaining fat. Rub with olive oil, season with salt and pepper and rub in dried thyme. Set aside
- Lay the pancetta slices on a piece of cling film to make one long sheet of pancetta. Place the loin on one end of the pancetta sheet and roll up to wrap the loin. Remove the cling film.
- Heat the vegetable oil in an oven proof frying pan. Seal the loin on all sides until the pancetta is golden brown. Place the pan in the oven for 6-8 minutes, or until the venison is cooked, but pink inside. Cook for longer if you prefer the meat less pink. Remove from the pan and set aside.
- Pour the sloe gin into the pan used for the venison and cook until most of the liquid has been absorbed. Add the beef stock and juniper berries and simmer for about 5 minutes until the volume of stock has reduced.
- Strain the sauce and return into the pan, then add blackberries. Cook for about 4 minutes or until the blackberries are softened and crush them slightly.
- Add the butter to the sauce and season with salt and pepper.
- Cut the loin in to thick slices, and serve with the sloe and blackberry glaze
Venison and Stout Pie (serves 4)
- 4 Tbsp Olive Oil
- 1 Kg Venison Haunch cut into chunks
- Knob of Butter
- 2 Onions
- 1 Large Carrot
- 1 Large Celery Stick
- 1 Tbsp Plain Flour, plus extra to dust
- 1 Tsp English Mustard Powder
- 500ml Stout Beer
- 3 Tbsp Red Wine Vinegar
- 2 Tbsp Red Current Jelly
- 1 Whole Nutmeg for grating
- 4 Sprigs of Fresh Thyme
- 500g Block Puff Pastry
- 1 Large Egg, mixed with a little milk
- 4 x 350ml Pie Dishes
- Heat the oven to 180◦C/ 160◦C fan/ gas 4. Heat 2 Tbsp of the oil in a large frying pan and brown the meat in 2-3 batches. Set each batch aside.
- Meanwhile, heat 2 tbsp more oil and the butter in a large casserole, add the onions and some salt and pepper and fry over a medium heat for 5 minutes. Add the carrots and celery and cook for 10 minutes. Stir in the flour and mustard powder, then cook stirring for 2-3 minutes.
- Add the browned meat to the veg, then add the stout, vinegar, jelly and a good grating of nutmeg, the thyme, and some seasoning. Stir, cover with the lid then cook in the oven for 1 ½ hours. Uncover then cook for 1 hour until more tender. Take out and leave to cool.
- Turn the oven up to 200◦/180◦C/gas 6. Divide the cooled pie filling among the dishes. Roll out the pastry on a floured surface to the thickness of a £1 coin, then cut out circles 2.5cm larger than the dishes.
- Lay the pastry over the filling then leaving a slight overhang, crimp the edges and use the edge of a fork to seal the edges well. Brush pie tops with the beaten egg and milk, then make a hole in the middle of the pastry to let steam escape.
- Bake for 30-35 minutes until the pastry is a rich hazelnut brown. Serve with mash and greens.
Venison Meatball & Wild Mushroom Stroganoff (serves 5)
- 1 Onion, finely chopped
- 2 Garlic Cloves, crushed
- 2 Tbsp Sunflower Oil
- Small Bunch of Dill, roughly chopped plus 1 tbsp finely chopped
- 2 Tbsp Wholegrain Mustard
- 400g Venison Mince
- 100g Fresh White Breadcrumbs
- 1 Medium Egg, beaten
- 25g Butter
- 400g Wild Mushrooms, larger ones sliced
- ½ Tsp Smoked Paprika
- 1 Tbsp Plain Flour
- 400g Beef Stock
- 150ml Brandy
- 2 Tsp Dijon Mustard
- 1 Tbsp Tomato Puree
- 300ml Pot Soured Cream
- Pinch of Sugar (optional)
- Gently cook the onion & garlic in 1tbsp oil until really soft. Cool for 10 mins, then tip into a bowl with the finely chopped dill, 1tbsp of wholegrain mustard, venison, breadcrumbs & egg with 1tsp salt & ½tsp ground black pepper. Squeeze together with your hands creating your meatballs.
- Heat the remaining oil in a large frying pan & fry the meatballs in small batches until well browned—add a splash more oil if needed towards the end. Set aside the meatballs in a dish.
- Add the butter to the pan & fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat & stir in the paprika & flour for 1 min.
- Stir in the stock & brandy, & bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3mins, then stir in the remaining 1tbsp wholegrain mustard, the Dijon mustard, tomato puree & soured cream. Simmer the sauce until it has reduced & is a good consistency (anything up to 15mins). Return the meatballs & any juice & simmer gently until they are cooked through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill & eat with buttered tagliatelle, rice or sautéed potatoes.
Venison Cottage Pie (serves 6)
- 2 Tbsp Oil, for frying
- 6 Rashers Smoked Streaky Bacon, chopped
- 1 Large Onion, finely chopped
- 1 Large Carrot, finely chopped
- 2 Sprigs Rosemary, leaves picked & chopped
- 500g Venison Mince
- 1 Heaped Tbsp Plain Flour
- 300ml Red Wine
- 500ml Beef or Game Stock
- Salt & Pepper
- 1Kg Potatoes, chopped into 2cm cubes
- Knob of Butter & Splash of Milk
- Heat the oil in a large deep, lidded casserole or a heavy-based saucepan set over a high heat. Add the bacon and fry until crisp. Remove and set aside.
- Add the onion, carrot and rosemary and fry for a few minutes until softened. Add the mince and stir until golden-brown, breaking it up while stirring.
- Sprinkle in the flour and cook for a minute, stirring. Gradually add the wine, and, stirring all the time, boil for a few minutes until the volume of liquid has reduced by half. Add the stock and the cooked bacon, bring to the boil and season with salt and pepper, stirring for 5 minutes. Cover and simmer for about 40 minutes or until tender.
- Preheat the oven to 200°C/180°C Fan
- Spoon the mince into a 3 litre/5 pint ovenproof dish. Set aside to cool.
- To make the topping, bring a large saucepan of salted water to the boil. Boil the potatoes until tender. Drain and return to the pan. Add the butter and milk. Season with salt and pepper and mash until smooth.
- Spoon the mash on top of the cold mince, level the top and mark with a fork. Bake for 45 minutes or until golden brown and bubbling.
Order our Scottish Venison by Drumfork Estate
You can order our Scottish Venison by Drumfork Estate for delivery to your lodge or cottage for arrival or departure as well as being able to order your venison for delivery to your home…