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 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