Venison
Taste
Rich, earthy, flavoursome, beef
Juniper, gin, rosemary, redcurrant, port, red wine, mushrooms, parsnips, quince, horseradish.
Eat
Shank, leg, steak, rump, saddle, ribs, neck, shoulder.
Health & Nutrition
High in protein and low in fat.
Buying tips
Source seasonal wild cuts from farmers markets or butchers.
Storage tips
Will store for a few days in the fridge in an airtight container.
Cooking tips
Prep:
Use as you would beef. Venison is a leaner meat being a wild animal and so contains less fat than other meats. Use marinades and slower cooking times so as not to dry out the meat.
Braised: Braise shanks, ribs, neck, shoulder, or diced venison in stock/red wine for around 2 hours in a pot with a lid. Simmer on a low heat until soft and tender.
Stir Fry: Slice in to thin strips along with vegetables and stir fry for a few minutes until soft, pink and tender. Don’t overcook as it has a low fat content and will dry out more easily.
Roast: Marinade a saddle or leg of venison on the bone in oil and spices for a few hours before cooking. Roast in the oven at 200 C Gas mark 6 for 25-40 mins depending on weight. 1.5kg 25-30 mins. Rest for 20 mins before slicing.
Fry/Bake: Fry burgers/sausages in a pan with oil or bake in the oven turning once.
Fry venison mince in oil and use in tacos as an alternative to beef.
Waste reduction tips
Use leftover roasted venison in a shepherds pie or shred and use in tacos/wraps/pasta dishes.
