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Seriously Good Venison


This is the perfect recipe for bonfire night. Spicy and substantial, it'll be sure to make your party go with a bang!!


For The Meat

Pre-heat your oven to 150º
Rub the meat all over with the dry rub ingredients and place in a roasting tin.
Add the beer to the tin and cover with tin foil.
Put the meat in to roast for 4 to 5 hours.
Remove from the oven and allow to cool until you can handle it.
Shred the meat and set aside while you make the soup.

For The Soup

Heat the oil in a large pan with a heavy base and a lid.
Add the sliced onion, garlic, cumin and coriander.
Cook for 4-5 minutes until the onions have softened.
Blitz the can of tomatoes, the jarred peppers and jalapenos until smooth.
You can add as few or as many jalapenos as you like, we find that a 1/4 of a 215g jar adds a nice kick to this soup but it's up to you how hot you want to go.
Make the venison stock up to a litre with boiling water and add this and the tomato / pepper mixture to the onions and spices.
Now add the shredded venison, beans and any juices from the roasting pan.
Stir and bring to the boil.
Reduce the heat to a simmer, cover and cook for half an hour.
Remove the lid and add the sweetcorn to the soup, leave uncovered and cook for a further 10 minutes.

You can make a hearty, warming meal for 8 with this soup by serving it with lots of sour cream, Monterey Jack cheese, sliced jalapenos, guacamole, tortilla chips and warm, soft tortillas. The tortilla chips are great crumbled over the sour cream, cheese and guacamole on top of the soup. Big piles of soft tortillas are great for scooping and dipping too! Perfect to share with friends round the bonfire!

Venison Carpaccio with a lemon, caper and honey vinaigrette

To feed 4 people as a starter you will need about 250g of venison from a prime cut.
Any of the following will do nicely;
2 x 120g venison medallions
1 x 250g venison loin, cut into two pieces

1 small haunch fillet, about 250g
1 small piece of venison fillet, about 250g

Firstly, prepare the meat by rubbing it all over with olive oil and season on all sides with freshly ground black pepper.
Pre-heat a heavy based pan over a high heat.
Sear the oiled pieces of venison all over, this won't take long, about 2-3 minutes in total.
Set aside to cool.
Once the venison has cooled down wrap it in cling film and pop into the fridge. Leave the venison to chill for at least a coulple of hours. It will be much easier to carve into nice thin slices if it is really cold.

While you're waiting for the meat to chill, make the dressing and leave it to infuse for a while.
You will need.....
Good quality olive oil, about 1 and a half to 2 tablespoons, the juice and zest of half an unwaxed lemon, 1 tablespoon of chopped capers, sea salt and freshly ground black pepper to taste and, finally, half a tablespoon of runny honey.
Mix everything except the lemon zest together and set aside.
Once you've made this you may realise you want to make larger batches as it works beautifully with so many other things, to dress salads and vegetable accompaniments (asparagus and samphire in particular) and it's also great drizzled over grilled fish or chicken.
When the venison is thoroughly chilled unwrap it from the clingfilm and with a super super sharp knife carve it into the thinnest slices you can manage.
The venison should be just cooked around the very edges but still raw throughout.
To serve......
Toss the rocket leaves in a little of the dressing and arrange on a plate.
Lay the slices of venison on top.
Take more of the dressing and drizzle over the meat.
Finish with a sprinkling of lemon zest and voila.......so simple but so deliciously decadent!
A nice addition to this dish is a few shavings of Parmesan or Pecorino over the top.

Andalucian Inspired Venison Stew

This stew is inspired by the fresh flavours of the Spanish region of Andalucia. Fresh tomatoes and peppers with smoky paprika and a kick of chilli sitting alongside the bitterness of charred lemon and toasted, crunchy almonds make this venison dish something really special.


1/2 kilo fresh ripe tomatoes
2 large red onions cut into quarters
4 garlic cloves whole but squashed
1 tablespoon fennel seeds
2 tablespoons olive oil
salt and pepper

Other Ingredients

3 large mixed peppers
1 tablespoon olive oil
2 large red onions sliced thickly
2 garlic cloves crushed
1 dessertspoon smoked paprika
1 - 2 teaspoons chilli powder (or to taste)
750g diced venison shin
1 large glass red wine
300ml venison stock (or chicken)
1 unwaxed lemon
250g sliced chorizo
150g green olives
1 tablespoon honey
100g toasted almonds
salt and pepper

What you need

1 large heavy based frying pan
1 medium sized casserole dish with lid
A food processor / blender
Preheat your oven to 200ºc fan 220ºc conventional initially then reduce the temperature to 130ºc fan 140ºc conventional

What you need to do

Take all of the ingredients for the sauce and put them into an oven dish, the peppers can go in here as well. Coat everything with the oil, fennel and seasoning and roast in a hot oven for half an hour, turning once during cooking.
Remove from the oven and set the peppers to one side to cool.
Transfer everything else into a food processor and blitz. Set the sauce aside.
Heat the tablespoon of oil on a medium heat in the frying pan and add the onions, soften slightly then add the garlic and cook for 4-6 minutes. Add the paprika and chilli powder and stir, cooking for a further 2-3 minutes. Remove everything from the pan and turn up the heat slightly adding a little more oil. Brown the venison in 3 batches reserving each alongside the onions as you go. De-glaze the pan with the red wine and transfer everything you have just done, except the peppers, to the casserole dish. Take the hot stock and add to the casserole.
Meanwhile wipe out the frying pan with a little kitchen paper and put it on to  a high heat. Put the quarters of lemon flesh side down into the pan and char on both sides (not the skin). Add these to the casserole. Using the same pan and a little more oil fry the sliced chorizo until it is beginning to crisp and add to the casserole along with the green olives. Cover and transfer to the oven for 3-4 hours making sure the venison remains covered by the sauce, stirring occasionally. If you feel it looks like the top is drying out just add a little more stock or water.
Remove the casserole from the oven and stir through the sliced roasted peppers, drizzle in the honey, stir and return to the oven for 10 minutes.
You can serve this with whatever you like. In the winter I like spiced sauteed potatoes and in the summer just some thickly sliced, crusty bread and a citrusy fennel salad. Delicioso!!

Jenny Law February 2015

Kashmiri Venison Burger, Tomato Chutney & Yoghurt Dressing
Onion Bhaji Rings
Fennel, Coriander, Chilli & Lime Salad

For the spice mix

3 dried Kashmiri Chillies
1/2 tbspn Coriander Seeds
1/2 tbspn Cumin Seeds
2 Cardamom Pods
1/2 star Anise

Toast all of the above in a dry frying pan until the seeds start to pop, transfer to a pestle and mortar and crush to a fine powder

For the burgers

250g Venison Steak Mince
2 Small Spring Onions (finely sliced)
1 1/2 tbspns Spice Mix (above)
Salt & Pepper
2 tspns whisked egg (from the egg used for the naan dough mix)

Mix all of the ingredients in a bowl, form into 2 patties and set asdie in the fridge to chill

For the tomato chutney

Tbspn Groundnut Oil
1 Medium Red Onion
2 Cloves Garlic (crushed)
1/2 inch Ginger (chopped finely)
Remaining Spice Mix (above)
1/4 tspn Hot Chilli Powder
Tin Tomatoes (strained)
1 tspn Apple Cider Vinegar
1 tspn Tamarind Paste
Salt & Pepper

Fry the onion on a medium heat in the oil for 5 mins until soft, add the garlic and the ginger and fry for another 2-3 minutes. Add the spice mix and stir, add the tomatoes, cider vinegar and tamarind. Bring to the boil and simmer for 10-15 minutes. Set aside to cool while you cook the burgers and onion rings.

Yoghurt Dressing

150ml Natural Yoghurt
2 tspns Mango Chutney
Handful Chopped Coriander Leaves
Salt & Pepper

Mix all of the ingredients together and set aside.

Onion Bhaji Rings

2 Medium Red Onions (sliced and popped out into rings)
100g Chickpea Flour
1 tspn coriander powder
1 tspn cumin powder
1 tspn mild chilli powder
Salt & Pepper
Vegetable Oil For Frying

Put the onion, flour and spices into a bowl. Slowly add cold water until the mixture coats the onion rings. It should be quite thick so it clings to the onion.
Heat about 5cm of oil in a wok or deep pan (I use my deep fat fryer)
When the burgers are nearly ready fry the onion rings for 3-5 mins until golden brown.
Drain on kitchen paper.

Fennel Salad

1 Bulb fennel Finely Sliced
1 Mild Red Chilli Finely Sliced
1 Handful Coriander Leaves
1/2 tbsn Groundnut Oil
Juice 1/2 Lime
Salt & Pepper

Mix all of the ingredients in a bowl.

Fry the burgers in a little oil, or you can grill them.
Serve in a toasted bun (I make a naan bread dough and form into buns, Madhur Jaffrey's recipe is fab http://www.food.com/recipe/madhur-jaffreys-naan-bread-446809)
Pile the chutney on top with a drizzle of the youghurt dressing.
Serve with the onion rings, fennel salad and some more of the chutney and yoghurt on the side.


175g Buckwheat Flour
5g Sea Salt
375ml Cold Water
1 Small Egg
Melted Butter

Venison Mince Filling

400g Venison Steak Mince
2 Tablespoons Olive Oil
3 Eschallion Shallots (finely diced)
2 Cloves Garlic (finely chopped)
1 Small Glass Red Wine
4 Sprigs Thyme
Zest Of Half A Lemon
Salt & Pepper

To Assemble

200g Grated Gruyère
50g Grated Parmesan
4 Tablespoons Crème Fraiche

Heritage Tomato Sauce

200g Small Heritage Tomatoes
3 Cloves Garlic (peeled and left whole)
1 Sprig Of Thyme
1 Tablespoon Olive Oil
Salt & Pepper

How to make them
Mix together the flour and the salt
Add the water in 3 to 4 stages, mixing well with a whisk
Add the egg and whisk until you have a smooth batter
The batter should have the consistency of single cream
Leave to rest in the fridge for 1 to 2 hours
Heritage Tomato Sauce
Put all of the ingredients into a small oven proof dish
Mix well and roast in the oven at 200ºc for half an hour
Remove from the oven and blitz in the food processor
Set aside while you make the rest of the filling
Turn the oven down to 100ºc
Venison Mince Filling
In a medium sized frying pan gently sweat the shallot for 5 mins
Add the garlic and sautée for a further 2 minutes
Turn up the heat and add the venison mince in batches to brown
Add the red wine and bubble until reduced and the alcohol has burned off
Add the thyme leaves and the lemon zest
Add ¾ of the tomato sauce (save the rest for dressing the plate)
Simmer until the mince is just coated by the sauce
You don't want the mixture to be too wet
Set aside while you make the galettes
To Make The Galettes
Heat a non-stick pan to a high heat and wipe with a little melted butter
Pour a ladle full of the galette mixture onto the centre and swirl into a circle
Cook for 1 minute on the first side and flip
Cook for another minute on this side whilst brushing the top with melted butter
Flip again and turn the heat down by half
Sprinkle a ¼ of the grated Gruyère into the middle leaving a good 3-4cm from the edge so you can fold over the edges at the end
Take a ¼ of the mince and pile this on top of the cheese
Sprinkle a ¼ of the Parmesan on top
Dot a ¼ of the Crème Fraiche over the filling
Leave the galette to cook gently for 4-5 minutes checking it doesn't burn
Once the edges are becoming crisp fold them over to create a triangle
Pop into the oven to keep warm while you make the rest
Serve the Galettes with Rocket dressed in olive oil & lemon juice and the remaining tomato sauce
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