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Venison Steaks

We recommend you cook venison steaks in the same way you cook beef steak if you like fillet steak cooked rare, treat saddle steaks just the same. They can be grilled, griddled or fried. Cook haunch steaks according to your favourite way with rump steak.

Venison Steak Bordelais

4 venison steaks

1 shallot finely chopped

5fl. oz red wine

1/2 oz butter

Heat butter in frying pan until hot but not burning. Fry steaks quickly, approx 2 minutes each site for medium rare. Take out steaks and put on warm serving dish to rest, season lightly. Add shallot to pan and fry for 1 min. Add wine and boil hard to reduce; check seasoning and pour over steaks.

You can vary this recipe by adding a spoonful of redcurrant jelly to the sauce or perhaps some creme fraiche. Try replacing the wine with some good stock and a dash of soy sauce. You could add some sliced mushrooms with the shallots, the variations are endless - it's up to you.

Venison Shanks with Port and Thyme

4 venison shanks

1 head fennel sliced

seasoned flour

3 cloves garlic

3 tbspns oil

100ml port
1 large onion chopped

200ml stock

2 leeks chopped

3 sprigs thyme

 

Preheat oven to gas 2.150C, 300F. Toss shanks in seasoned flour. Heat oil and fry them until well browned; set aside. Add remaining oil and fry vegetables gently. Put shanks and vegetables into a casserole dish with thyme. Heat stock and port and pour over meat. Cover tightly and cook 3- 4 hours or until cooked.

You can either serve the vegetables and juice as they are or liquidise them before serving.

Braised shoulder of Venison

Serves 6

1 boned shoulder venison

2 sticks celery sliced

300ml red wine

2 tbspn oil

300ml stock

1 tbspn redcurrant jelly

2 onions sliced

2 turnips diced

1 tspn mixed herbs

2 carrots diced

bay leaf

 

Preheat oven to gas 4,180C. 350F. Heat oil and turn joint in it to seal, put into deep casserole dish. Gently fry the vegetables and add to meat. Cover tightly and put in oven for 11/2 - 2 hours until cooked. Remove meat; skim fat from surrounding juice, boil hard to reduce and thicken slightly with with slaked cornflour. Carve meat and pour sauce over it.

Venison and Autumn Vegetable Casserole

Serves 6

100g smoked streaky bacon

600g diced venison

1 red onion

3 tbspn seasoned flour

2 cloves garlic chopped

1 tbsp balsamic vinegar

1 inch piece root ginger peeled and chopped

200ml red wine

6 juniper berries

1 large carrot

1 large parsnip

2 bay leaves

1 stick celery

150g mushrooms

1 small swede

500ml stock

 

Preheat oven to gas 2,160C, 320F. Chop bacon and vegetables and put in ovenproof casserole. Toss diced venison in seasoned flour and add to casserole and mix together. Add vinegar, wine and stock and bring to the simmer.

Add herbs and spices, check seasoning, cover tightly and put in oven for 11/2 - 2 hours until meat is tender. Like most stews this dish will be even more delicious when reheated the following day.

Keeper's Cottage Pie

Serves 6

750g minced venison

1 tbspn tomato puree

1 large onion chopped

1 tbspn redcurrant jelly

2 carrots chopped

3 tbspn Worcester sauce

2tbspnsoil

500ml stock

1 tbspn flour

900g potatoes

Fry onion and carrot gently in oil until soft; add venison and stir until browned. Add flour, tomato puree, redcurrant jelly and Worcester sauce. Stir in the stock and bring to a simmer; check seasoning and cook gently for 20 mins, Put into ovenproof serving dish to cool. Boil peeled potatoes in salt water; drain well, mash; add plenty of butter. Spread over cooled meat; reheat in moderate oven, gas 4,180C, 350F for 40 mins until golden brown on top.