1 - pound Ostrich Strips

Recipes

Venison on grilled polenta

500 g boned venison, cut into pcs
2 carrots
2 sticks of celery
3 young fresh onions
4 tbsp dried chives
2 tbsp dried parsley
3 cloves
2 tsp powdered cinnamon
2 tsp dried marjoram
100 ml grappa
500 ml red wine
6 tbsp olive oil
Slices of polenta (cornmeal porridge)
Salt

Put meat in bowl and pour in wine. Let marinate for almost 12 hours in refrigerator.
Take venison away from marinade and pat dry. Clean, wash and chop celery, onions and carrots finely; put all in large saucepan together with olive oil, aromatic herbs, cinnamon and cloves. Fry lightly over medium heat for some minutes and then add meat. Let all pieces brown on all sides and pour in grappa. Let it evaporate and then cover with hot water; turn down flame, season to taste with salt and keep on cooking, half-covered, stirring, until meat is soft. Keep a little saucepan with boiling water in order to add hot water to pan with venison when necessary. Serve with its cooking juice on grilled and oiled slices of polenta.

Venison Stew with Gnocchi

For the stew
2T olive oil
130g panchetta, in 1/4
100g carrot, diced
75g minced shallot
100g diced onion
4 cloves garlic, roughly chopped
500g venison stew meat, cut into 1" cubes
500ml dry red wine
28oz canned crushed tomatoes
3 bay leaves
1T chopped fresh rosemary
salt and pepper

For the gnocchi
500g potato
120g all purpose flour
1 tsp salt
1 large egg
additional flour for dusting; water and salt for boiling

Start stew in a large oven over medium-high heat. When pan is hot, add olive oil, and tfry pancetta until crisp and brown. Remove.
Pat meat dry and coat with ground black pepper and a little salt. Add to pan and cook until all sides brown. Remove.
Add carrots. Sauté about 3-5 minutes. Add onions and shallots, sauté until they just begin to color.
Stir in 1/4 of tomatoes, and turn heat to high. Cook until moisture has left tomatoes and whole thick mass of vegetables begins to caramelize.
Add wine, and reduce by about 1/4. Add venison, pancetta, remaining tomatoes, bay leaves and rosemary and return to a simmer. Reduce heat and leave to simmer uncovered next 2 hours. Add salt and pepper to taste.
Prepare gnocchi. Preheat oven to 425F. Poke few holes in potato, bake it for 45-50 minutes. Cut into chunks and remove skin. Mash with fork. Spread out in a thin layer and allow to cool. Mix flour and salt with it, make a well in center. Add egg to well and work to form a dough. Divide into quarters, and put on floured work surface. Roll each piece into a long rope about 3/4" in diameter. Cut rope into bite-sized portions.
Bring 8 quarts of water to a rolling boil over high heat. Add salt to taste and add gnocchi. When gnocchi rise to surface, they are ready. Remove and add to stew pot.

	Toad in the hole with Venison Sausages 6 Venison Sausages 3 eggs Whole milk Plain flour Seasoning Place sausages in non-stick roasting dish and place in oven pre heated to 200C. Brown for 10 minutes. Crack eggs into a glass and mark the height they come to. Place in a mixing bowl. Fill glass to same height with plain flour and add this to eggs. Mix till smooth. Add same volume of whole milk to mixture. Add half the volume of very cold water, mix and season. Pour over sausages and return them to oven. Cook for about 45 minutes.

	Pan-fried Loin of Venison with a Lavender Sauce Loin of venison 100 g chopped Shallots 2 tsp chopped fresh Parsley 8 heads of lavender 60 ml Brandy 1 Bay leaf 200ml Dry red wine 1 tsp Tomato puree 1 tbsp Redcurrant jelly 200 ml Brown game stock 1 tsp good Honey 50 g Unsalted butter Venison trimmings Place all ingredients, except venison, in bowl. Season well with black pepper. Mix well and add venison. Place in fridge for at least 2 hrs.
Heat a large, heavy bottomed, frying pan. Add a little oil and half the butter. When frothing stops, add venison loin. Brown well on all sides, ( 2 minutes on each side). Remove from pan and drain. Add trimmings and brown well. Add tomato puree and cook for 2 minutes longer. Flame with brandy. Add stock and marinade. Bring to the boil and simmer for 30 minutes. Add honey, redcurrant jelly and reduce sauce to syrupy texture. Strain sauce and beat in remaining butter. Slice loin and serve.

	Venison in Black Bean Sauce 500g Stir-fry cut venison 1 Green pepper 200g Mange tout 1 Onion 1 Clove garlic 100g Corn flour 1 Bottle of Black Bean Sauce Salt and pepper Pre heat deep fat fryer to highest setting. Cut everything into strips/slices. Coat venison in corn flour. Drop the venison in small amounts into fryer for no more than 20 seconds. Take out. Stir fry vegetables, onions, garlic, peppers, mange tout. Add sauce. Bring to the boil and add venison. Toss for 1 minute and serve.

Herb Crusted Rack of Fallow

1 Rack of Fallow
300g Stale White Bread
Parsley
Chives
Rosemary
Thyme
3 tbsp Olive oil
Seasoning
Dijon mustard

Cut venison in half and season well. Brown meat in heavy bottomed frying pan. Remove and allow to cool.
Place bread in food processor with roughly chopped herbs and blitz till you have fine green breadcrumbs. Put in seasoning and olive oil and blitz again until crumbs just start to come together like a crumble topping.
Brush racks with Dijon mustard. Pat bread crumbs on it.
Roast in preheated oven at 180C for about 40 minutes.

Roast Haunch of Venison

1 Haunch of Venison
Thyme
Bay leaf
1 lb Small Onions

Place haunch in roasting tray, season well and put in pre heated oven at 180C.
Peel onions and place in pan of boiling salted water for 6 minutes.
Drain and place in roasting dish with thyme and bay leaf for the last 35 minutes of cooking turning occasionally. (cooking time is 15 minutes/lb). Allow 15 minutes with meat resting out of oven. Collect juices released when resting to put in the gravy.

Loin of Venison with a Girrolle Sauce

4 Loin Steaks
125 ml Red wine
500 ml Game Stock
200 g Girrolles or other wild mushrooms
3 Finely Chopped Shallots
125 g Unsalted Butter
2 tsp Corn flour
Thyme
Seasoning

Pan fry steaks in very hot heavy bottomed frying pan for about 4 minutes on each side. Remove.
Reduce heat and add 25g of butter. Fry off girolles, add shallots and red wine. Turn up heat. Add thyme leaves. Reduce wine by about half then add stock. Continue to reduce till about half left. Add corn flour slaked in a little water and beat in remaining butter. Serve.

Pan-fried Medallions of Venison with White Truffle and Wild Mushroom

Sauce
12 Venison Medallions
400g Mixed Wild Mushrooms sliced
2 Shallots Finely chopped
100ml Dry Sherry
1 tsp Tarfutta Truffle Paste
250ml Double Cream

Get a large frying pan hot...Season medallions. Add a little oil to pan and brown medallions quickly on both sides. Remove. Put mushrooms in. Cook for 2 minutes and add shallots. 1 minute more, add sherry and flame off alcohol. Pour in cream and boil till it starts to gloss.* Return medallions to pan for 30 seconds, stir in truffle paste and serve.

Roasted Venison Strip loin with Walnut and Potato Puree and
Beetroot Confit

for the sauce
1 onion
1 carrot
1 leek
1 stalk of celery
½ head of garlic
olive oil
½ bottle red wine
1 sprig of thyme
1 tbsp redcurrant jelly
5 liters brown stock (veal or beef)
butter

for the venison
4 x 200g venison strip loin
8 rashers of streaky bacon
salt and pepper
olive oil

for the confit

4 beetroot, approximately 800g total
l00 ml duck fat
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
2 sprigs of thyme
200ml water
l00ml olive oil

for the walnut and potato puree

500g potatoes
25g butter
nutmeg
salt and pepper
50g walnuts
175g breadcrumbs

for choux paste

¼ liter water
3g salt
95g butter
125g flour
4 medium eggs

for the egg wash

3 medium eggs
275ml milk

sauce: chop vegetables roughly. Heat heavy-bottomed pan with a little oil, add vegetables and allow to color. Pour on red wine, add jelly and reduce by half. Add stock, bring to the boil, skim and reduce by 2/3; strain through a fine sieve. Work in a few knobs of cold butter and chopped fresh thyme.
Wrap each piece of venison with 2 rashers of bacon. Roll tightly in cling film. Leave for 2 hours then unwrap. Season with salt and pepper. Heat a heavy-based pan until very hot, add oil, venison frying for 4-5 minutes approx. Cover pan with foil.
confit: wash beetroot well but do not peel. Cook in plenty of salted boiling water approx. 1 hour Peel and cut into wedges. Heat duck fat in large pan, add beetroot, red wine vinegar, balsamic vinegar and sprigs of fresh thyme, and roast in oven preheated to 180ºC for about 15 minutes. Then place pan on high heat, add water, bring to the boil, add olive oil. Remove from heat and season.
walnut and potato puree: peel and rinse potatoes, place in saucepan of salted water and bring to the boil. Lower heat, cook until soft, drain. Return to pan and dry out on low heat. When dry, mix in butter, nutmeg and season to taste.
Roast walnuts at 180ºC for 2-3 minutes. Remove skins, crush. Add breadcrumbs.
choux paste: Place water, salt and butter in a pan and bring to the boil. Remove from heat, mix in flour. Place back on stove and continue to mix until paste leaves spoon clean. Remove from heat and mix in eggs one at a time.
Mix potato with 150g choux paste, divide into approx. 50g pieces. Dip in egg wash and roll in breadcrumb mix, then deep-fry in very hot fat for approx.5 minutes. Spoon confit onto a warm plate, lay venison on to it, add fried potatoes and spoon on jus.

Venison Carencro

6 (6-oz) venison tenderloin steaks
1 cup dry red wine
2 tbsp fresh thyme, chopped
2 tbsp fresh basil, chopped
1 tbsp fresh tarragon, chopped
2 tbsp minced garlic
Salt and cracked black pepper to taste
¼ cup vegetable oil
1 tbsp flour
3 cups game or veal stock

Combine chopped herbs and garlic in mixing bowl. Place steaks in large baking pan and coat each with red wine. Season steaks with herb/garlic mixture. Set aside for approx. 2 hours. Reserve marinate.
Preheat oven to 350F. In a cast iron skillet, heat oil over medium-high heat. Season steaks with salt and pepper. Sauté until golden brown on all sides. Return steaks to skillet and place in oven until temperature reaches 130F. Remove.
Pour all but 1 tbsp of reserved drippings from skillet and place skillet over medium-high heat. Sprinkle in flour and stir constantly with wire whisk until light brown roux is achieved. Pour contents of marinade pan into skillet along with stock. Bring to a boil, stirring constantly, until thickened. Season to taste using salt and pepper. Place sauce on plate and top with steak.

Venison Summer Salad with Roquefort Dressing

4-500gms of Venison from the leg or loin
Salt and Pepper

Vegetables:
20 green beans (blanched and refreshed)
20 butter beans (blanched and refreshed)
20 snow peas - mange tout (blanched and refreshed)
1 bunch of asparagus tips (blanched and refreshed)
pea shoots
1 red onion (raw or roasted whole sliced)
Cherry tomatoes (yellow and red)
Nut oil
Salt and Pepper

Herbs:
Tarragon
Chives
Chervil
Italian Parsley

For the Dressing:
100gms Cheese
100mls oil
30mls Vinegar
Salt and Pepper
1 egg yolk
1 tsp Dijon mustard
(blend ingredients until smooth)

Season, sear and roast Venison for about 10 minutes. Cool. Cut into long fingers.
Cut beans into long lozengers. Slice sun dried tomatoes into long thin strips. Slice onions into long thin matchsticks. Combine vegetables and season with nut oil and 10 mils of tarragon vinegar, salt and pepper and chopped herbs. Stand for 30 minutes - keep cold.
Combine salad and meat. Dress with Roquefort dressing.

Grilled Venison Medallions with Prune and Apple Chutney and Crisp Fried Leek

6 Medallions cut from the short loin or leg
250mls of oil

For the Chutney:
1 large apple (diced)
1 medium onion (diced)
12 prunes (pitted and halved)
½ tspn lemon zest (grated rind of lemon)
1/4 cup apple juice
1/4 cup Sherry or Wine vinegar
25gms of butter or oil
A pinch each of, Allspice, Nutmeg, fennel Seed Oil and Cumin

For the Leek Garnish:
1 large leek, white only (well washed)
500 mls of cooking oil
Salt and Pepper

Pat medallions dry and season. Sear over high heat in heavy sauce pan for approx. 2 minutes each side. Keep warm.
Sauté onion until lightly colored. Add apple and prunes, cool until apple is just soft. Add all remaining ingredients and reduce by half and chutney is thickened. Chill.
Cut leek into long very thin strips. Heat oil in heavy sauce pan until 160°C. Fry until golden. Drain and season with salt and pepper.
Arrange medallions on plate, place spoonful of chutney in centre and garnish with crisp fried leek.

Grilled Leg of Venison

For the venison:

1 leg of venison

Juice and zest of 3 oranges

Juice of 1-1/2 lemons

1/3 cup of bourbon whiskey

½ cup olive oil and additional for brushing grill rack

4 bay leaves

1 tbsp chopped fresh rosemary

1 tsp celery salt

For the sauce:

2 tbsp freshly squeezed orange juice

1 tbsp freshly squeezed lemon juice

½ cup honey

½ cup light brown sugar

2/3 cup water

1 cup fresh blueberries

Rinse venison with cold water and pat dry. Combine the orange juice and zest in a bowl lemon juice, whiskey, olive oil, bay leaves, rosemary and celery salt. Coat venison with marinade and refrigerate for 24 hours. Baste occasionally. Allow to return to room temperature before cooking.

Prepare barbeque grill. Place venison on grill rack brushed with olive oil. Before basting, sear meat quickly on both sides over hot coals, then baste with marinade. Continue cooking on both sides until meat is cooked through, basting frequently. Serve with sauce.
Sauce: combine lemon juice, orange juice, honey, sugar and water in saucepan. Simmer until sugar is dissolved. Add blueberries, stir and bring to a boil. Reduce heat, continue cooking until desired consistency is reached.

Venison Loin Roast

1-⅓ lbs (600 gms) venison loin roast
1 Tbsp (15 ml) Olive oil
½ Cup (125 ml) dry red wine
salt and pepper

Preheat oven to 425F. Heat oil in large ovenproof skillet. Brown loin roast on each side and place (uncovered) in oven. Reduce temperature to 350F and roast 12-15 minutes. Remove, set aside and keep warm. Pour wine into skillet, reduce by ½ -2/3 and season with salt and pepper to taste. Slice loin and serve.

Venison Kebabs

1-1/4 lbs (625 gms) venison (leg or loin), cut into large cubes
2 Tbsp (30 ml) Olive oil
2 green, red or yellow pepper, cut in large pieces
1 zucchini, cut in thick slices
Cherry tomatoes (optional)
Salt and freshly ground pepper, to taste

Starting with venison, alternate ingredients on skewers. (Note: if using bamboo skewers, soak them in water 30 min. before using).
Brush kebabs with oil. Season with salt and pepper and barbecue (1-2 minutes on each side).

Venison Shoulder in Cream Sauce

1 kg boneless venison shoulder roast
1/4 cup (50 ml) butter
1 small onion, finely chopped
10 juniper berries*, crushed
½ cup (125 ml) dry white wine
3/4 cup (375 ml) whipping cream
2 Tbsp (30 ml) cranberry sauce
salt and freshly ground pepper, to taste

Preheat oven to 450F. Place butter in roasting pan and put in oven. Rub venison with salt and pepper. When butter starts to foam, add venison, onion and juniper berries. Roast for 10 minutes, then lower temperature to 350F. Pour wine, cover and cook about 70 - 80 minutes. Add water, if necessary. Remove roast, set aside and keep warm.
On stove, pour cream and cranberry sauce into pan, scraping off solids from seasoning with a little salt and lot of freshly ground pepper. Serve with sauce.

Venison Steak with Juniper Berry and
Fiery Red Chile Sauce

The Sauce

1 tbsp dried juniper berries

3 cups unsweetened dark grape juice or wine

2 bay leaves

1½ tsp dried thyme

2 shallots, peeled and coarsely chopped

2 cups beef stock

The Steaks

6 venison steaks, 8 to 10 ounces each

2 tbsp olive oil

1 tbsp salt

1 tbsp freshly ground black pepper

4 whole dried chilies de arbol, seeds and stems removed, crushed

Sauce: wrap juniper berries in clean kitchen towel and crush. Remove and place in saucepan with grape juice or wine, bay leaves, thyme and shallots. Simmer over medium heat for 20 to 25 minutes, until liquid reduced to 1 cup. Add stock, bring to a boil; decrease heat to medium and cook for another 15 minutes until sauce reduced to 1½ cups. Strain sauce through a fine sieve and keep warm.
Brush steaks on both sides with olive oil and sprinkle with salt and pepper. Place on grill and grill for 3 minutes. Rotate a half turn and grill for another 3 minutes. Flip over and grill for another 5 minutes.
Ladle sauce onto, top with steaks and sprinkle crushed chilies over them.

Sweet and Pungent Venison Meat Balls

Meatball ingredients

1 slice of white bread, water,

1 lb of ground venison,

½ lb of ground pork,

1 tsp of salt,

1/4 tsp of ginger,

1 tsp of soy sauce,

1/4 teaspoon of hot red-pepper sauce,

1 can of water chestnuts, drained and chopped,
2 tbsp of olive oil.

Sauce

1/4 cup of cider vinegar, water,

3/4 cup of canned condensed beef bouillon, undiluted,

1 tbsp of ketchup,

1 tbsp of soy sauce,

1 tbsp of molasses,

1/4 cup of brown sugar, packed firmly,

1 large can of pineapple chunks, drained,

½ cup of preserved kumquats, drained,

2 tbsp of cornstarch,

1/2 cup of green pepper slices,

1/3 cup of watermelon pickles, drained,

6 cherries

Soak bread in water and squeeze dry. Combine bread, meat, salt, ginger, soy sauce, pepper sauce, and chestnuts in large bowl. Shape into meatballs. Sauté until browned all over in large skillet. Remove and set aside.
Sauce: In another large skillet or oven, combine vinegar, ½ cup of water, bouillon, ketchup, soy sauce, molasses, brown sugar, pineapple, and kumquats. Bring to a boil. Dissolve cornstarch in 1/4 cup of water and stir into boiling mixture until thickened - about 2 minutes.
Add browned meatballs, pepper strips, watermelon pickle, and cherries. Stir to combine. Cook until just heated through.

Pan-fried Venison Medallions with a Light Rhubarb Sauce

3½ oz. trimmed venison medallions

3½ oz. clarified butter

Rhubarb Sauce
4 shallots

2 fl.oz red wine

1 oz. sugar

10½ oz. rhubarb

1 qt. venison stock

2 oz. soft butter

Pan-fry venison medallions in clarified butter until medium-rare, about 4-5 minutes each side. Serve with sauce.
Sweat shallots in red wine and sugar and add peeled and chopped rhubarb. Bring to the boil with venison stock, blend and strain. Whisk in soft butter and correct seasoning.

Grilled Venison with Red Wine & Cashew Sauce

1½ lb. venison back steak

Sauce
2 oz. butter

4 oz. cashew nuts

1 cup dried sage

1 oz. flour

12-16 fl.oz beef stock

½ cup red wine

1 bay leaf

Salt & pepper

Melt butter in heavy saucepan and sauté cashew nuts and sage until browned, stirring constantly. Stir in flour and cook for 2 minutes. Slowly whisk in beef stock. Add red wine, bay leaf and seasonings. Cook to a medium consistency.
Grill venison on low heat until medium rare - about 10 minutes each side. Serve with sauce.

Simple Venison Burgers

1 lb. ground venison patties
Aluminium foil
Onion
Salt and pepper
Butter

Wrap each patty in aluminium foil together with a slice of onion, 1 tbsp. butter, salt and pepper. Place right in red coals of outdoor fire.

Let them sizzle for 10 minutes without turning. Toast a hamburger roll while you wait.

Haunch of Venison with Red Wine, Black Pepper and Thyme

For the potato gratin
500g Potatoes, peeled and thinly sliced
½ tsp fine sea salt and freshly ground black pepper
1 pinch grated nutmeg
1 garlic clove, finely chopped
1.2 litres whipping cream

For the venison
1kg haunch of venison, bones removed
1 tsp Salt
2 tbsp cracked Black peppercorns
1 tbsp vegetable oil
5 tbsp chilled butter, diced
½ tbsp thyme leaves, or dried thyme
300ml Red wine
½ tsp Sugar

Preheat oven to 160C.
For potato gratin, put potato slices into large bowl and season with salt, pepper and grated nutmeg.
Mix garlic with cream and pour over potatoes. Tip into ovenproof gratin dish, smoothen top and cover with greaseproof paper. Bake for 1 hour.
Increase oven temperature to 180C. Season venison with salt. Press all but 1 tsp of black pepper over meat.
Heat a heavy ovenproof frying pan over moderate heat. Add oil and 2 tbsp of butter. Once butter begins to foam, add venison. Brown meat on all sides, and transfer to oven. Roast for 15 minutes. Transfer to warmed plate, cover with foil.
Pour any fat out of pan and add thyme , remaining pepper and red wine. Cook until there's about 6 tbsp of liquid left in pan. Remove pan from heat and whisk in remaining butter. Taste sauce for seasoning, adding a little sugar and salt if necessary.
Carve venison into 1cm slices, adding any juices to sauce. Serve with sauce and creamy potato gratin.

Venison and Cranberry Tartlets

1 venison fillet steak
12 small pastry cases, mini
4 tbsp cranberry sauce
4 tbsp soured cream
1 tbsp chopped chives
1 pinch ground black pepper

Heat a ridged griddle pan until smoking hot. Put venison on griddle to sear for 2-3 minutes then turn heat down to medium and griddle without moving for another 2-3 minutes. Turn over and cook for a further 3 minutes.
Lift onto plate, cover with foil and leave to rest for 10 minutes. Slice up thinly.
Set out pastry cases on tray. Spoon tsp cranberry sauce into each. Top with twisted slice of venison. Add blob of soured cream, sprinkling of chopped chives. Grind over some black pepper and serve immediately before they go soggy.

Venison Goulash

900g venison shoulder
2 tbsp vegetable oil
3 medium Onions, peeled and sliced
2 garlic clove, chopped
2 tbsp plain flour
2 tbsp sweet paprika
6 juniper berries, crushed
2 tsp dried thyme
1 pinch salt and fresh ground black pepper
400ml passata
200ml beef stock
600g Potatoes, peeled and cut into large chunks

Preheat oven to 160C. Trim venison and cut into large chunks. Heat oil in large casserole and brown meat all over. Remove.
Add onion and garlic to casserole. Cook over medium heat for about 15 minutes.
Mix paprika with flour, thyme and juniper berries. Tip meat and any juices back into casserole, add flour and paprika mixture, stir well and cook for couple of minutes. Pour in passata and beef stock, season, stir and bring to the boil. Turn down heat, cover and bake in oven for about 2 hours. 20 minutes before it is ready, add potatoes, replace lid and cook for 20 minutes.
Serve drizzled with soured cream.

Venison Steak Sandwich

400g Venison steaks
2 tbsp teriyaki marinade
1 tsp Sesame Oil

For the mustard mayonnaise
4 tbsp mayonnaise
1 tbsp wholegrain mustard
1 pinch salt and fresh ground black pepper

For the caramelized onions
50g unsalted butter
2 tsp caster sugar
1 tbsp Balsamic Vinegar
2 ciabatta loaves, split in half
75g salad leaves

Trim fat from venison and place in plastic bag with teriyaki marinade and sesame oil, turn to coat steaks in marinade. Seal bag and refrigerate for at least 2 hours, turning occasionally.
Mix mayonnaise with mustard and season to taste.
Melt butter in frying pan and add onions. Stir, add 2 tbsp water, cover and cook over gentle heat for 10 minutes. Uncover, sprinkle with caster sugar, balsamic vinegar and turn up heat. Cook for about another 10 minutes, stirring from time to time. Set aside.
Heat a ridged griddle pan until smoking hot. Remove venison from marinade and pat dry. Put on triddle to sear for 2-3 minutes then turn heat down to medium and griddle without moving for another 2-3 minutes. Turn over and cook for further 3 minutes. Lift onto plate, cover with foil and leave to rest for 10 minutes.
Brush ciabatta loaf and with olive oil then toast on griddle or under grill.
Slice Venison thinly. Spread one half of toasted ciabatta with mustard mayonnaise, top with bit of salad, venison, onions, more mayonnaise and finally remaining ciabatta top. Eat immediately.

Venison Steak With Real Chips and Bèarnaise Sauce

2 Venison steaks
2 tbsp sunflower oil
25g unsalted butter

For the chips
450g potatoes
500ml sunflower oil for deep frying
1 pinch salt and fresh ground black pepper

For the béarnaise sauce
3 tbsp white wine vinegar
6 Black peppercorns
1 fresh bay leaf
1 shallot, finely chopped
1 tarragon, sprig
1 fresh chervil, sprig
2 egg yolks
1 pinch salt and fresh ground black pepper
125g unsalted butter, softened
1 tsp chopped tarragon
1 tsp chopped chervil

Put vinegar, peppercorns, bay leaf, shallot, tarragon and chervil into small saucepan and reduce over medium heat to 1 tbsp. Remove from heat.
Beat yolks with a pinch of salt and tsp of butter in small heatproof bowl. Set bowl over saucepan of simmering water. Beat mixture with wooden spoon, until slightly thickened. Strain and beat again until thickened. Beat in remaining butter piece by piece, increasing temperature as sauce thickens. Stir in tarragon, chervil and any juices from meat pan. Keep warm.
Heat oil in deep-fat fryer to 180C. Cut the potatoes into long thick wedges. Deep fry for 12-15 minutes. Tip into dish lined with kitchen paper and dab dry. Keep warm in oven.
Place large heavy frying pan on high heat. Season steaks well with salt and ground black pepper. Add oil to hot pan. When it starts to smoke add steaks, then butter and allow it to foam. After 2-3 minutes, spots of blood will start to appear on top, they are now ready to turn. Cook again for another 2-3 minutes. Remove.
Remove chips from oven to serve with steak, béarnaise sauce.

Venison Stew

1 leek, thinly sliced
1 onion, finely chopped
2 Carrots, thinly sliced
small handful Rosemary
small handful Thyme
2 Bay leaves
1 tbsp coriander seeds
1 bottle Red wine
100ml sherry vinegar
400g Venison, cut bite-sized cubes
6 tbsp Olive oil
100g dark chocolate

Place venison in large non-reactive bowl. Mix together leeks, carrots, onion, rosemary , thyme , bay leaves , coriander seeds, red wine and sherry vinegar.
Pour over venison and leave to marinade for 12 hours in fridge.
Remove meat and vegetables separately from marinade. Reserve marinade. Heat 3 tbsp of olive oil in frying pan over medium heat and fry venison for 3-4 minutes.
Heat remaining olive oil in separate pan and fry vegetables lightly for 3-4 minutes. Add meat to vegetables.
Stir in marinade and bring to the boil. Turn down heat and stir in grated chocolate. Season to taste with salt and freshly ground black pepper and cook over low heat for 3 hours.

Venison Steak with Beetroot and Horseradish Pesto

250g cooked beetroot, peeled and chopped
1 small unwaxed orange, zest only
2 tsp horseradish sauce
70g freshly grated Parmesan cheese
1 garlic clove, peeled and chopped
1 tbsp chopped, fresh flat leaf parsley
7 tbsp olive oil
4 Venison steaks, each about 150g
salt and freshly ground black pepper

Preheat oven to 150ºC.
Place beetroot, orange zest, horseradish sauce, parmesan, garlic and parsley in food processor or blender and whiz briefly. Add enough oil to form thick paste. Season to taste and set aside.
Heat 2 tbsp oil in frying pan then add steaks and season. Cook for 2 minute, then turn and continue to cook for further 1-2 minutes before transferring to ovenproof plate. Place in oven for 10 minutes then serve them with dollop of beetroot pesto on top.

Roast Haunch of Venison with Rosemary and Root Vegetables

1 haunch of venison, boned and rolled
3 tbsp Olive oil
1 lemon juice, with grated rind
2 tbsp chopped rosemary leaves
7 large sprigs of fresh rosemary
1 pinch salt and fresh ground black pepper
2 Carrots, peeled and diced into large pieces
2 Parsnips, peeled and diced into large pieces
8 large large mild onions, peeled and diced
2 Potatoes, peeled and diced into large pieces
300ml venison or beef stock

Place venison in non-metallic dish. Stab several places with small sharp knife. Mix olive oil, lemon rind and juice, rosemary , salt and pepper together and pour over venison. Rub marinade all over, cover and leave in cool place to marinate for several hours or overnight.
Next day, insert small sprigs of fresh rosemary into slits. Preheat oven to 230C. Weigh venison and calculate cooking time, allowing 15 minutes per 450g.
Scatter carrots, parsnips and potatoes with remaining sprigs of rosemary over base of very large roasting tin. Lift venison out of marinade and place on top of vegetables. Pour over remaining marinade. Put in oven for 15 minutes. Turn down heat to 200C and add ½ pint stock, cook for calculated time. Baste frequently with juices in pan.

Roast French Rack of Venison with Garlic, Rosemary and Mustard Crust

1 Venison, 9 bone rack, trimmed
1 pinch salt and fresh ground black pepper

For the garlic, rosemary and herb crust
2 tbsp Dijon mustard
3 tbsp Butter, softened
3 garlic clove, finely chopped
8 tbsp fresh white breadcrumbs
6 tbsp finely chopped parsley
3 tbsp finely chopped rosemary leaves

Preheat oven to 200C. Score outer surface of meat very lightly to hold herb crust.
Season with salt and freshly ground black pepper. Lay on baking tray and roast in oven for 15 minutes.
Mix mustard, softened butter and garlic to form a paste. Spread over meaty side of venison.
Mix breadcrumbs with finely chopped parsley, rosemary and melted butter, and pat over mustard-coated side of venison and replace on baking tray. Roast for further 15-20 minutes in hot oven.

Griddled Venison with Mulled Wine Sauce

300ml Red wine
1 tbsp Balsamic Vinegar
dashes of Worcestershire sauce
3 cloves garlic, crushed
2 tsp demerara sugar
2-3 cloves
1 cinnamon stick

pinch of ground allspice
salt and fresh ground black pepper
6 Venison steaks
18 Shallots, peeled
2 tbsp Olive oil
150ml vegetable stock
1 tbsp corn flour

Mix together red wine, balsamic vinegar, Worcestershire sauce, crushed garlic, demerara sugar, cloves, cinnamon , allspice, salt and freshly ground pepper in large bowl. Add venison steaks. Cover and chill in fridge overnight.
Preheat oven to 190°C. Toss shallots in roasting tray with olive oil. Roast for 30 minutes.
Strain venison marinade into saucepan. Add vegetable stock, Bring to the boil and cook briskly until reduced by half. Mix corn flour with 1 tbsp cold water. Stir into reduced marinade and cook, stirring, until thickened.
Preheat a griddle pan until very hot. Cook steaks on it, allowing 4-5 minutes on each side. Serve garnished with roast shallots and marinade sauce.

Peppered Loin of Venison with Red Wine and Chocolate Sauce

1/2 bottle Red wine
275ml port
1 banana shallot, sliced lengthways
a few thyme sprigs
2 tsp cracked black pepper
4 pieces trimmed venison loin, weighing 150g each
3 tbsp Olive oil
20g dark chocolate, 70% cocoa solids
2 tbsp unsalted butter
12 baby carrots, parboiled until just tender

For the celeriac purée:
275ml double cream
275ml whipping cream
1 small celeriac, diced
Maldon sea salt flakes

Preheat oven to 200°C.
Put red wine, port, shallot and thyme in heavy-based saucepan. Bring to the boil, then simmer for 20-30 minutes. Strain into clean saucepan. Warm over low heat and whisk in chocolate.
Pour creams into heavy-based saucepan and bring to the boil. Add diced celeriac and season with salt. Reduce heat and simmer for about 10 minutes. Strain through a sieve set over a bowl. Purée in food processor until smooth, adding extra cream as required. Return to pan and keep warm.
Melt butter in frying pan over medium-high heat. When foaming, add carrots and cook for 2 minutes.
Press cracked pepper onto venison loin. Heat olive oil in ovenproof frying pan until very hot. Add meat and sear on all sides. Put in oven and roast for 5 minutes. Serve with celeriac, garnish with baby carrots and drizzle with sauce.

Rosemary and Garlic-roasted Venison with Braised Chicory

For the venison
1 bulb Garlic
800g best-end Venison, trimmed
bunch Rosemary
sea-salt and freshly ground black pepper

For the dressing
300g Sun-dried tomatoes
1 tbsp baby capers
2 Lemons, zest and juice
1 tbsp caster sugar
2 red onions, finely sliced
100ml Olive oil

For the chicory
6 heads Chicory
100g pancetta lardons
1 tbsp Balsamic Vinegar

For the potatoes
500g new potatoes
1 tbsp unsalted butter
1 tsp Dijon mustard

Boil garlic cloves for 5 minutes. Drain and set aside.
Pre-heat oven to 190C. Heat 1 tbsp of olive oil in large roasting tin and cook venison on all sides to seal. Add garlic and rosemary and a good pinch of salt. Transfer to oven and cook for 8-10 minutes.
Roughly chop sun-dried tomatoes and capers. Add lemon zest, juice and sugar. Tip in onions. Stir in olive oil and season with salt and freshly ground black pepper.
Place chicory leaves in a large bowl. Fry pancetta in dry pan until crisp. Remove pan from heat and add balsamic vinegar. Reduce heat and cook until vinegar has caramelized around pancetta. Pour mixture over chicory and toss well.
Boil potatoes in salted water until soft. Drain and break up roughly. Stir in butter and mustard and season to taste with salt and freshly ground black pepper.
Serve venison with potatoes, chicory and drizzling of dressing.

Roast Venison with Boulanger Potatoes

For the potatoes
3 tbsp Olive oil
1 white onion, sliced
2 Potatoes
1/2 liter chicken stock
50g Butter

For the venison
2 tbsp oil
1 x 180g boneless Venison
1 red onion, quartered
50g bacon lardoons
6-8 small button mushrooms
1 sprig Thyme
3 juniper berries
1 sprig Rosemary
100ml Balsamic Vinegar
250ml game, veal or beef stock

Heat olive oil in saucepan and soften onions for at least 15 minutes. Preheat oven to 180C.
Place cooked onions at bottom of shallow ovenproof dish. Thinly slice potatoes and arrange on top. Pour over stock. Dot butter over top and bake for 15-20 minutes.
Heat oil in casserole pan and season meat. Color venison on all sides – about 5 minutes. Remove meat and add red onion – fry until golden, Scatter over bacon pieces and continue cooking until colored. Tip in mushrooms, add thyme , juniper and rosemary. Pour in balsamic vinegar, and cook until reduced by half. Add stock and bring to a simmer. Return venison back into pan and cook for 8-10 minutes, turning once after 4-5 minutes and spooning over any cooking juices. Remove dish from heat.
Arrange venison on top of potatoes. Spoon onions, bacon and mushrooms around and pour over any cooking juices.

Roast Venison with Buttered Cabbage
with Wild Mushroom Pithivier

For the mushroom pithiver
2 tbsp Olive oil
100g butter
120g assorted wild mushrooms
1 garlic clove
sprig Rosemary
60ml double cream
180g ready-made Puff Pastry
1 egg yolk, beaten with a pinch of salt

For the venison
200g venison loin
salt and pepper

For the sauce
125ml Red wine
450ml venison stock
2 tsp unsalted butter, chilled

For the cabbage
200g Savoy cabbage, thinly sliced
1 tsp butter
1/2 tsp salt and pepper
4 bunches Thyme, leaves removed, chopped

Heat olive oil in frying pan, and add butter. Tip in mushrooms, garlic and rosemary and fry 1 minute. Pour in cream and cook briskly for a further minute on medium heat.
Roll out pastry on floured surface to ½ cm thickness. Stamp out 2 discs 10cm and 12cm in diameter. Preheat oven to 180C.
Spoon cooled mushrooms in centre of smaller pastry round. Brush edges with egg yolk, and cover with larger disc. Make curved indentations across top of pastry in spiral shape. Brush surface with more beaten egg yolk, and bake for 8-10 minutes. Turn oven temperature up to 200C.
Heat a non-stick pan over moderate heat and sear venison on all sides before removing from pan. Season with salt and pepper and transfer to roasting tin. Cook in oven for about 10-12 minutes.
sauce: boil wine until reduced by half, pour in venison stock. Cook until reduced by half again. Take sauce off heat and whisk in cold butter.
Tip cabbage into large pan and place over high heat. Add dash of water along with butter, salt and pepper. Cook for 2 minutes. Stir in chopped thyme and cook for a further minute.
Surround pie with cabbage. Drizzle sauce over venison. Serve rest of sauce separately.

Flash-fried Venison with Vegetables

1 x 100g venison fillet
350ml Red wine
1 juniper berry
sprig Rosemary
sprig Thyme
1 large shallot
1 Beetroot
1 potato
1 carrot

Marinate venison in wine, add juniper berry, herbs and shallot. Leave overnight.
Shape half the beetroot, half a carrot and half the potato into small barrels. Scoop out small balls from remainder of beetroot, potato and carrot.
Tip trimmings into small saucepan and pour in around 100ml water. Cook until soft, before pureeing in food processor. Set aside.
Boil vegetable barrels and balls in separate pans, until tender. Drain.
Place griddle over medium heat, and sear venison for 1-2 minutes on each side. In same pan, pour in wine marinade and cook until syrupy.
Serve steak with vegetables and drizzle juices on top.

Venison with Red Wine and Guinness Hot Pot

2.5kg venison shoulder
1 litre Guinness
275ml Red wine
2 Bay leaves
4 sprigs Thyme
4 juniper berries
1 onion, chopped
2 garlic cloves, crushed
2 tbsp plain flour
1 tbsp butter
1 tbsp Olive oil

Cut venison into cubes and place in non-reactive bowl. Pour over Guinness and red wine.
Add bay leaves , thyme , juniper berries, onion and garlic. Leave for 1 hour to marinate.
Drain meat and pat dry, reserving marinade. Season flour with salt and freshly ground black pepper, and use to coat meat, shaking off excess.
Heat butter and olive oil in casserole and brown venison on all sides. Add marinade. Bring to the boil and simmer for 2-3 hours.

Roast Venison with Beetroot and Poppy Seed Crust

25g butter
1 x 800g loin of venison
1 garlic clove
200g fresh breadcrumbs
50g pickled beetroot
1 tbsp poppy seeds
3 tsp cracked black peppercorns
dash of Olive oil
1 tsp butter

Preheat oven to 180C. Heat butter in frying pan set over medium heat. Season venison with salt and pepper and brown in butter before removing from pan.
Blend breadcrumbs with garlic, beetroot, poppy seeds and black pepper. Add enough butter and olive oil to make moist-textured mixture. Spread in a tin and roll venison in it . Roast for 7-10 minutes.

Thai Green Curry with Venison

3 tbsp sunflower oil
1 onion, finely chopped
1 red pepper, halved, seeded and sliced
1 yellow pepper, halved, seeded and sliced
4 tbsp Thai green curry paste
2 coconut milk, cans, 400ml
400ml vegetable stock, or water

3 kaffir lime leaves
175g small broccoli florets
75g mange tout
2 Courgettes, sliced
2 tbsp chopped coriander
1 pinch salt and fresh ground black pepper
350g venison fillets, thinly sliced

Heat oil in large sauté pan until smoking and add sliced onion and red pepper. Cook over high heat until onions just beginning to go brown around edges. Stir in curry paste, cook for 1 minute, pour in coconut milk, stock, lime leaves or rind. Bring to the boil then turn down heat and simmer gently for 10 minutes.
Add broccoli and simmer for 5 minutes, add mange tout and courgettes and simmer for further 5 minutes. Drop sliced venison into curry and simmer for 2-3 minutes. Serve.

Seared Venison Nicoise

2 tbsp lemon juice
5 tbsp Olive oil
2 cloves Garlic, crushed
1 pinch salt and fresh ground black pepper
225g Venison steaks
350g waxy potatoes, small
175g French beans, fine, trimmed & blanched 3 mins.
3 large eggs
2 large tomatoes
1 can anchovy fillets
50g black olives

For the garlic dressing
6 tbsp extra virgin olive oil
2 tbsp red or white wine vinegar, or lemon juice
2 cloves Garlic, crushed
0.5 tsp Dijon mustard
2 tbsp capers, rinsed
3 tbsp chopped mixed herbs
1 pinch salt and fresh ground black pepper

Whisk all ingredients for dressing together in small saucepan and leave to infuse.
Mix lemon juice, olive oil, garlic, salt and pepper in non-metallic dish. Add steaks and toss to coat in marinade. Cover and marinate for 1 hour.
Boil potatoes in salted water for 15 minutes, adding French beans 4 minutes before potatoes are ready. In separate pan, cover eggs with cold water. Bring to the boil and boil for 10 minutes from boiling. Drain and cover with cold water. Peel and quarter eggs.
Drain potatoes and beans. Remove beans to bowl, slice potatoes thickly and add to beans, moistening with little dressing.
Pile potatoes and beans into shallow serving dish. Arrange sliced tomatoes and quartered eggs on top. Heat a ridged griddle pan or heavy skillet until smoking. Drain venison and cook for 2-3 minutes on each side. Pile into centre of salad.

Carbonnade of Venison

900g Venison, medallions
50g beef dripping, or olive oil
700g Onions, halved and thinly sliced
4 garlic clove, crushed
30ml light brown sugar
3 tbsp flour

600ml lager, or pale ale
300ml beef, or game stock
1 fresh bay leaf
2 large thyme sprigs
1 pinch salt and fresh ground black pepper
2 tbsp wine, or cider vinegar

Preheat oven to 150C.
Cut medallion into chunky pieces. Heat dripping or oil in sauté pan and brown meat in batches over high heat. Transfer to large casserole.
Add onions to pan and cook for 10 minutes. Add garlic and sugar, mix well and cook for 10 minutes. Stir in flour, gradually add beer, stirring. Bring to the boil, scraping up any sediment from bottom of pan, pour over Venison in casserole. Pour stock over meat and onions, add herbs and plenty of pepper. Stir lightly to mix. Bring to a simmer, cover and cook in oven for about 1hour. Carefully stir in vinegar and cook for a further 30 minutes. Check the seasoning.

Pavè (Tournedos or fillet steak) of Venison with Red Pepper and Onion Relish

2 tbsp Olive oil
2 medium Onions, halved and thinly sliced
2 large red peppers, halved, seeded and finely sliced
2 tsp chopped thyme
1 pinch salt and fresh ground black pepper
4 venison tournedos
2 tbsp sunflower oil
1 tsp Butter

Heat olive oil and add onions. Cook for 5 minutes. Stir in sliced peppers and cook for about 15 minutes. Season with salt and pepper and stir in chopped thyme . Keep warm.
Place large heavy frying pan on high heat. Season steaks with salt and freshly ground black pepper. Add oil to hot pan. When it starts to smoke add steaks, butter and allow it to foam and cover steaks. After 2-3 minutes, spots of blood will appear on top, they are now ready to turn. Cook again for another 2-3 minutes. Remove and serve with pepper and onion.

Roast Venison with Juniper Sauce and Sweet Potato Mash

For the venison
2 garlic cloves, crushed
4 sprigs Thyme
4 tbsp Olive oil
400g venison loin
For the potatoes
3 large sweet potatoes
40g butter
6 Spring onions
0.5 tsp freshly ground salt and black pepper

For the juniper sauce
8 juniper berries
350ml Red wine
1 pinch of Chinese five-spice powder
600ml beef stock
40g of cold butter

Place venison in bowl and add garlic, thyme and oil. Cover with cling film and leave to marinate in fridge for 2 hours.
Peel and chop sweet potatoes and cook in salted water until tender. Drain and mash with butter until smooth. Season with salt and pepper, stir in chopped spring onions.
Crush juniper berries and place in pan with red wine and five spice powder - cook over moderate heat until reduced by half. Add beef stock and reduce by half again. Strain and set aside.
Set oven to 180C. Heat large, heavy-based saucepan, and fry venison and crushed garlic from marinade, until browned on all sides. Transfer to oven and cook for 12 minutes - turning meat over, halfway through. Remove from oven.
Reheat mash, warm sauce and stir in butter. Serve venison on bed of sweet potato mash, drizzled with juniper sauce.