Tag Archive: venison

  1. Venison Casserole with Caramelized Quince by Leiths School of Food and Wine

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    The deep richness of the venison marries beautifully with the caramelised fruit creating a warming meal to take you through the bleakest winter night. For many people Quince is a sign of late autumn and winter, they have a delicate sweet perfume which in this recipe is enhanced by the cider vinegar, star anise and cinnamon. If you can’t find quince Williams pears or Golden Delicious apples can be used as an alternative. Tip: It is better to start this the night before to allow time for the venison to marinate.

    Serves: 4



    • 675g venison

    For the marinade

    • 5 tablespoons sunflower oil
    • 1 onion, sliced
    • 1 carrot, sliced
    • 1 stick of celery, sliced
    • 1 clove of garlic, crushed
    • 6 juniper berries
    • 1 slice of lemon
    • 1 bay leaf
    • 290ml red wine
    • 2 tablespoons red wine vinegar
    • 6 black peppercorns

    For the casserole

    • 1 tablespoon oil
    • 30g butter
    • 110g onions, peeled
    • 1 clove of garlic, crushed
    • 110g button mushrooms
    • 2 teaspoons plain flour
    • 150ml brown stock
    • 1 tablespoon redcurrant jelly
    • salt and freshly ground black pep

    For the caramelized quinces

    • 100g caster sugar
    • 100ml cider vinegar
    • 2 whole star anise
    • 1 cinnamon stick, broken in ½
    • 2 quinces
    • 50g butter

    To garnish

    • chopped fresh parsley

    Cooking Method

    1. Cut the venison into large cubes, trimming away any tough membrane or sinew.
    2. Mix the ingredients for the marinade together in a bowl and add the venison. Mix well, cover and leave in a cool place or in the refrigerator overnight.
    3. Preheat the oven to 170°C/gas mark 3.
    4. Lift out the venison cubes and pat dry with absorbent paper. Strain the marinade, reserving the liquid for cooking.
    5. Heat half the oil in a heavy saucepan and brown the venison cubes a few at a time. Place them in a casserole. If the bottom of the pan becomes brown or too dry, pour in a little of the strained marinade, swish it about, scraping off the sediment stuck to the bottom, and pour over the venison cubes. Then heat a little more oil and continue browning the meat.
    6. When all the venison has been browned, repeat the déglaçage (boiling up with a little marinade and scraping the bottom of the pan).
    7. Now melt the butter in a saucepan and fry the onions and garlic until the onions are pale brown all over. Add the mushrooms and continue cooking for 2 mins.
    8. Stir in the flour and cook for 1 minute. Remove from the heat and gradually add the strained marinade and stock, stirring to keep the mixture smooth, return to the heat and stir until boiling, again scraping the bottom of the pan. When boiling pour over the venison.
    9. Add the redcurrant jelly. Season with salt and pepper.
    10. Cover the casserole and cook in the heated oven for about 2 hours or until the venison is very tender.
    11. Meanwhile make the caramelized quinces. Put the sugar in a small pan with the vinegar and 200ml water. Over a low heat, dissolve the sugar then add the star anise and cinnamon stick. Bring up to the boil and simmer for 5 minutes. Peel and core the quinces and cut into quarters or thick slices depending on their size. Add to the pan and poach until just tender. That will take about 10 minutes.
    12. Drain the quinces from the syrup and pat them dry with kitchen paper. Melt the butter over a medium heat and fry the quinces until golden.
    13. Lift the venison, mushrooms and onions with a slotted spoon into a serving dish. Boil the sauce fast until reduced to a shiny, almost syrupy consistency.
    14. Pour the sauce over the venison and garnish with the caramelized quinces and chopped parsley.

  2. Braised Venison Cobbler with Horseradish Scones by Paul Welburn

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    Combat these chilly autumn evenings with this comforting Braised Venison Cobbler. Paul Welburn from Michelin Star Restaurant The Oxford Kitchen has created this scrumptious dish of braised venison haunch which is served with fluffy horseradish scones. A refreshing approach to a traditional cobbler, this would make a wonderfully warming evening meal. Together with Great British Chefs we’re celebrating game and autumnal cooking! For more inspiration and recipes check out our blog here.

    Serves: 6

    Time: 2 hours 45 minutes



    Braised venison

    • 1kg venison haunch, diced
    • 4 tbsp of plain flour
    • 100g of pancetta, diced
    • 100g of baby onions
    • 2 carrots, diced
    • 150g of baby parsnips, diced
    • 1 garlic clove, crushed
    • 1 tsp tomato purée
    • 500ml of porter, or stout
    • 500ml of red wine
    • 1l beef stock
    • 2 bay leaves
    • 1 sprig of thyme
    • 100ml of vegetable oil
    • salt
    • pepper

    Horseradish and cheese scones

    • 225g of self-raising flour
    • 1 tsp baking powder
    • 1 pinch of salt
    • 50g of butter
    • 50g of mature cheddar, grated
    • 50g of Parmesan, grated
    • 3 tsp creamed horseradish
    • 150ml of milk

    Baby parsnips

    • 12 baby parsnips
    • oil
    • salt

    To serve

    • fresh horseradish, for grating
    • 1 handful of chopped parsley

    Cooking Method

    1. To begin, make the braised venison. Dust the venison evenly in flour, shaking each piece to remove any excess. Add the oil to a large sauté pan and add a batch of the venison when hot. Cook until golden, drain and set aside. Repeat with the rest of the venison – it’s important to work in batches so you don’t overcrowd the pan.
    2. Place a large, deep sauté pan with a lid over a medium-high heat, add the pancetta and cook until caramelised and golden. Drain the bacon, keeping the fat in the pan, and add the onions, diced carrots and parsnips. Cook until golden, then add the garlic and tomato purée and cook out for 2–3 minutes
    3. Add the beer and wine to deglaze, scraping the bottom of the pan to remove any reside, then reduce by two thirds. Add the stock, return the bacon and venison to the pan (plus any juices that have escaped) and top up with a little more stock if needed. Bring to a simmer, add the bay leaf and thyme and cover with a lid. Cook over a low heat for 1 ½–2 hours, or until the meat is tender and the sauce is rich – you may need to top it up with a little more stock if it’s getting a little dry.
    4. While the venison is cooking, make the scones. Rub all the dry ingredients with the butter until the mixture resembles breadcrumbs. Add the horseradish, followed with enough milk to form a nice dough. Do not overwork the mixture, or the scones will be tough.
    5. Wrap in cling film and rest in the fridge for 30–40 minutes.
    6. Preheat the oven to 220°C/gas mark 8.
    7. Dress the baby parsnips with a little oil and season. Spread out on a roasting pan and cook for approximately 25 minutes.
    8. Roll out the scone dough until 2cm thick on a lightly floured work surface. But out 12 scones using a 4.5cm diameter cutter.
    9. Arrange the scones on top of the venison mixture and brush the top with egg yolk. Place in the oven with the parsnips for approximately 12–15 minutes, or until the scones are golden and the venison is bubbling away. Remove and top with a grating of horseradish and finely chopped parsley before serving

    Great British Chefs

    Recipe courtesy of www.greatbritishchefs.com

  3. The Game is On! Cooking Tips from Our Kitchen to Yours

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    Now that we’ve sadly said goodbye to summer – and the possibility of lighting the barbecue for a final fling – we’re turning our attention to all the things we have to look forward to in the kitchen. Hearty soups, deliciously meaty stews and all-round, good, old-fashioned comfort food to rival our grandmother’s.

    But autumn also makes way for another seasonal trend: game. That’s right; game season is upon us – and here on the blog today, we’re bringing you some inspiration for cooking with everything from pheasant to grouse and partridge. Read on…


    Carefully Select Your Meat

    Now, this is arguably the most important part of ensuring you get game right. Assuming that you aren’t able to join a shoot to get your own, there are a few other ways to source game meat. Firstly, find a reputable supplier and make sure you seek out prime cuts – like loin or the breasts. If, for example, you’re cooking venison, the joins like the haunch (leg) are a good place to start. Cook them slowly and they’ll taste amazing.

    But which are the most popular game birds here in the UK? Pheasant, partridge and grouse are right up there, of course. Try to buy whole carcasses of game birds, where possible. Make sure the head and feet are still attached, as this will be the best indicator of how old the bird is, as well as its overall quality.

    Secondly, did you know that you can often buy pan and oven-ready game direct from your local butcher? Lastly, most supermarkets also stock game meat, as will farm shops and online suppliers. If you go down this route, make a beeline for moist cuts which are also well-shaped. Avoid dry spots, or meat that looks discoloured – and always ensure the game smells fresh.

    Game is on

    Cook with Consideration

    You don’t often see novices cooking game – and it’s for good reason. While preparing a meal with game isn’t necessarily rocket science, it is usually cooked by those who know a thing or two about being in the kitchen. Your biggest challenge with game will be to keep it moist, since the absence of a lot of fatty tissue means that it’ll dry very quickly if you overcook it. Basting is key, here, as is covering the meat while slow cooking it. Don’t forget to flavour it well, too. For example, prunes and apricots work beautifully with partridge. Have a play around with flavours, too, as many a keen cook has stumbled upon a great pairing by simply being bold enough to experiment. Another tip is to pair game meat with other fattier meats for instance a venison burger mixed with ground bacon or pancetta and an egg yolk will help keep the burgers moist and add lots of richness and flavour.

    Get Your Money’s Worth

    We live in an increasingly wasteful society, so it’s as important as ever to ensure you’re really getting the most out of the food you cook. When preparing game, for example, you could keep back the kidneys and livers to make pâté, adding onion or butter and garlic and spreading it on toasted bread or brioche. Make sure you store your game correctly, too. Game should be plucked and drawn (gutted) after hanging, before it can be frozen or chilled. Keep fresh game in the coldest part of your fridge and make sure you cook it (and eat it) within one to two days.


    Where to start

    If you’re interested in cooking with game, we recommend giving the below recipes a whirl:

    Autumn Venison and Pheasant Stew is the perfect place to start and worked really well using our Copper Tri-ply Stockpot.

    Glazed Roasted Mallard Duck – created by Paul Welburn this flavourful recipe which includes pan frying the duck first and finishing it off in the oven.

    Braised Venison Cobbler – Paul Welburn serves rich, braised venison haunch topped with fluffy horseradish scones for a unique twist on a cobbler.

    Pan Roasted Venison Saddle, sausage, elderberry huntsman sauce, pear and parsnip purée –  A more intricate and ambitious recipe. Paul Welburn’s dish featuring venison loin would excite the taste buds of your dinner party guests.

    Do you have any top tips for cooking or preparing game? Do let us know by commenting below.

    Image of ProWare's Autumn Venison and Pheasant Stew