NEWS AND RECIPES
OUR NEWS AND TASTY VENISON RECIPES
We always love to hear when a customer has found new tasty venison recipes that has been successful and are very happy to share it here for everyone to try.
Below is a selection of our latest venison recipes, simply click on any of the images below to view the recipe details.
Alternatively search our archive for further venison recipes.
Once you have tried one of our delicious recipes please let us know what you think, as your feedback is extremely valuable to us.
Please do not hesitate to Contact Us if you require any further information about our incredibly healthy deer meat.
Alternatively visit us at one of our regular local Farmers Markets throughout Lincolnshire, including Sleaford, Grantham, Lincoln, Stamford, Brigg, Oakham and more. You can also order your Venison Meat Online with nationwide delivery.
TEN TOP TIPS FOR COOKING VENISON MEAT
We often get asked what is the best way to cook venison? Obviously our advice would depend on the cut of venison you are considering cooking. Generally however, we always recommend that you cook your meat rare to medium. This is because there is very little fat in venison and
VENISON AND WILD MUSHROOM WELLINGTON RECIPE
Image courtesy of BBC Good Food Gordon Ramsay’s Christmas Masterclass – Venison and Wild Mushroom Wellington As published in BBC Good Food Magazine – December 2009 Serves 6 – Prep: a staggered 1½ hrs – Cook: 1¼ hrs not including the mash, carrots and sauce. INGREDIENTS 2 tbsp olive oil 1 trimmed
BRAISED VENISON WITH CHOCOLATE AND BLACKCURRANT SAUCE RECIPE
Image courtesy of BBC Good Food INGREDIENTS – SERVES 4 4 slices braising steak 2 tbsp oil 2 oz blackcurrants fresh or frozen, cooked with a little sugar 2 shallots or 1 small onion chopped 4 squares of dark chocolate ¼ pt blackcurrant syrup from blackcurrants ½ pt stock ¼ pt
VENISON SAUSAGES WITH MADEIRA AND REDCURRANT SAUCE RECIPE
INGREDIENTS 150 ml Madeira 300 ml beef stock 6-7 tbsp redcurrant jelly 1 tbsp olive oil 8 venison sausages 1 kg potatoes 150 ml double cream 150 ml milk 150g butter 1 tbsp mustard 20g butter 20g plain flour Salt and freshly ground pepper METHOD Pour the Madeira into a
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