Posts Tagged ‘Venison’


A little nod to game season and a great winter stew. Don’t be tempted to buy anything too lean as you need the fat to stop the venison becoming dry when slow-cooking.

Wine Suggestion: This dish needs a juicy red wine with structure, but not too many dry tannins. Tonight we tried Domaine Rochette’s Morgon, a good cru Beaujolais, and were delighted how well it worked.

Braised Venison – serves 8

  • 2 carrots, roughly chopped
  • 140g turnip/swede, roughly chopped
  • 2 onions, roughly chopped
  • 3 celery sticks, roughly chopped
  • olive oil and butter, for frying
  • 1 garlic clove, crushed
  • 1kg boned haunch or shoulder of venison cut into large chunks
  • 5 tbsp plain flour, seasoned with salt and pepper
  • 2 tbsp redcurrant jelly
  • 450ml dry red wine e.g. Rioja
  • 450ml beef stock
  • 2 sprigs of thyme
  • 1 bay leaf

Heat the oven to 180C/Fan 160C/Gas 4.

Fry the vegetable in a little oil or butter in a heavy casserole for about 5 minutes or until golden. Add the garlic and fry for a further minute, then set aside.

Put the venison into a plastic bag with the seasoned flour and shake to coat. Add a little oil and butter to a large frying pan and fry the venison over a high heat until well browned. Scoop out with a slotted spoon and add to the casserole with the vegetables. You will need to do this in batches so you don’t overcrowd the pan. Add a little more oil and butter with each batch if needed.

Add the redcurrant jelly and wine to the frying pan and bring to the boil, scraping any crusty bits from the bottom of the pan. Add the wine mixture to the casserole dish, then add the beef stock, thyme, and bay leaf. Season and bring to the boil, then cover and cook in the oven for 1½ hours or until tender. Check the seasoning before serving. We enjoyed ours with some dauphinoise potatoes and green cabbage.

(Original recipe from BBC Good Food)


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Venison & Chorizo Cassoulet

Cassoulets are rich gamey stews with white beans and baked in the oven; they are perfect for cold winter days. We used a very lean cut of venison and were concerned about the long cooking time, but as the temperature is so low, the meat becomes meltingly tender. This couldn’t be easier to assemble and gives you plenty of time to relax and read a book by the fire.

Wine Suggestion: Ideally you would pair this with an equally rich & gamey wine – perhaps an old Northern Rhône Syrah, a red Burgundy or a good Oregon Pinot Noir.

Venison & Chorizo Cassoulet – serves 4

  • 600g venison, diced
  • 100g cooking chorizo, diced
  • 20g butter
  • 50g mushrooms, sliced
  • 1 red pepper, diced
  • 1 red onion, diced
  • 1 clove of garlic, peeled & chopped
  • 150ml red wine
  • 2 tbsp plain flour
  • 200g tinned haricot beans, rinsed and drained
  • a pinch of dried tarragon
  • 2 tsp redcurrant jelly
  • 300ml chicken stock

Heat the oven to 150C/Fan 130C/gas 2.

Put all of the ingredients into a casserole with a lid. Stir, season well and cover with the lid.

Cook in the oven for 2½ – 3 hours, or until the meat is very tender.

If the sauce is a bit thin, transfer the dish to the hob and simmer gently with the lid off until you get a nice consistency.

That’s it!

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Venison and wild mushrooms are a perfect match. This is really quick and easy but such a treat!

Wild mushroom and venison stroganoff – to serve 2 (generously!)

  • 200g white rice
  • extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 300g venison loin, trimmed and sliced into finger-sized pieces
  • 1 tbsp paprika
  • 250g mixed mushrooms, wiped and torn into bite-size pieces
  • a small bunch of flat parsley, leaves picked and roughly chopped, stalks finely chopped
  • a knob of butter
  • a good splash of brandy
  • zest of 1/2 a lemon
  • 150ml crème fraîche or soured cream
  • a few little gherkins, sliced
Cook the rice until just undercooked and drain. Put it back into the pan, cover with tinfoil and leave to steam.

Heat a large frying pan on a medium heat and pour in a glug of olive oil. Add the onions and garlic and cook for about 10 minutes or until soft and golden. Spoon onto a plate.

Season the meat really well with salt, pepper and the paprika. Rub the seasoning well into the meat. Put the frying pan back on a high heat and add some olive oil. Fry the mushrooms for a few minutes until starting to brown. Then add the meat and fry for a minute or so before adding the parsley stalks and the cooked onion and garlic. Toss and add the butter and brandy.

Flame the brandy and when the flames die down, stir in the lemon zest and all but 1 tbsp of the crème fraîche and season to taste. Simmer for another few minutes but no longer or your venison will go tough.

Spoon the last bit of crème fraîche over, then sprinkle with the sliced gherkins and parsley leaves.

(Original recipe by Jamie Oliver, Jamie at home, Penguin, 2007.)

Wine Suggestion: match with something earthy and not too heavy like a pinot noir or nebbiolo. We drank something very good from Burgundy, a Chezeaux Vosne-Romanee 1er Cru Les Suchots 2006 which was at a perfect point of youthful fruit combined with a little bit of age for the wine to mellow and be aromatically expressive. We did agree that we’d opened the wine a couple years too early but enjoyed it very well just the same!

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