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Posts Tagged: venison

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 if you cook it for too long it will dry out.

We recommend that you view the following videos that we have selected as these will help you to make sure that your venison is cooked to perfection.

Our top ten tips for cooking venison meat

How To Cook The Ultimate Venison Steak.

A fantastic and simple way to cook The Best Venison Steak.This Is food porn of the highest calibre.Stunning Pan Fried Venison Loin and Venison Haunch Steak,you will never cook your Venison…

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How to Cook the BEST Venison Steak Meal

This is a video of me cooking the last of the whitetail steak from last hunting season. Rate, comment, do video responses, and subscribe! Check out: http://www.food-fair.com It has great…

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How To Prepare Deer Meat

This guide shows you How To Prepare Deer Meat. Watch this and other related films here – http://www.videojug.com/film/how-to-cook-deer-meat Subscribe! http://www.youtube.com/subscription_center?add…

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How to roast venison

We swapped some of our Tamworth pork for wild venison. In this recipe we show you how to marinate and then roast it. The honey we had recently harvested was put to good use in this recipe.

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How To Roast A Haunch Of Venison The Easy Way

How To Roast A Haunch Of Venison.This is the most simple and easiest way,to Roast A Haunch of venison,a great method that will give you great results every time,meltingly tender,juicy and pink…

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How to Cook a Vension Steak

Di cooks a couple of 8oz venison steaks, a great idea for Father’s Day!

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How to Make Venison Steak

Professional chef Matthew Myers shows how to prepare venison steaks. This demonstration is part of the Wisconsin 2007 Deer Show.

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Vension Roast in the crock pot

From the tree to the table…Crock pot cooking with a venison roast.

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Gordon Ramsay Demonstrates How To Cook Venison With A Red Wine & Chocolate Sauce

With a simple cream cabbage. Add The F Word on Facebook: https://www.facebook.com/pages/The-F-… To find out more about Gordon Ramsay visit: http://www.gordonramsay.com…

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PAN FRIED VENISON

Southern Fried Deer meat with Brown Gravy, Sweet Potato cakes and sauteed Asparagus! this is super easy to make and even better to eat!!! Give it a try! If you’re looking for the Everglades…

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We hope that you have found this selection of videos on how to cook deer meat useful and informative. We would love to hear your own tips for cooking the perfect venison meal. Feel free to add your comments below.

Don’t forget that you can also Buy Your Venison Online and we also provide a nationwide delivery service.

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 1 ½ hrs

Cook: 1 ¼ hrs not including the mash, carrots and sauce

2 tbsp olive oil

1 trimmed loin of venison weighing about 1 kg, cut into 2 equal pieces *

2 tbsp English mustard

300g mixed wild mushrooms, trimmed and cleaned

6 slices prosciutto

2-4 thin herb pancakes

500g pack all-butter puff pastry

3 egg yolks, beaten

Mashed potatoes, carrots and port sauce to serve

*You will need about 900g-1kg (about 50 cm in length) in total, so ask for a whole fillet and cut it into 2 x 500g (25 cm) pieces

1.      Heat half the oil in a frying pan and quickly seal the venison for about 2 mins on each side until browned.  Remove the meat from the pan, brush all over with the mustard and leave to cool.

2.      Mince the mushrooms in a food processor.  Place the pan back on the heat with the rest of the oil and add the mushrooms.  Season with salt and pepper and fry over a high heat for 5 mins until the excess moisture has evaporated and you have a thick paste.  Season, transfer the mushrooms to a bowl and leave to cool.

3.      Lay 2-3 large sheets of cling film overlapping each other on a clean surface.  Lay the slices of prosciutto overlapping lengthways in 2 rows of 3.  Sit one of the pieces of venison in the middle of the prosciutto.  Press the mushrooms over the venison and sandwich with the other piece of venison.  Roll into a tight package and leave to chill in the fridge.

4.      Lay out another couple of pieces of cling film.  Trim the pancakes into squares and lay them overlapping on the cling film.  Remove the cling film from the prosciutto-wrapped meat and place the meat on top of the pancakes.  Roll up tightly again in cling film, then place in the fridge to hold its shape.

5.      Roll the pastry out to a large rectangle big enough to easily wrap the meat in, then brush all over with egg yolk.  Unwrap the cling film from the pancake-wrapped venison and roll to completely encase in the pastry.  Tuck the ends in and trim any excess.  Lay out more cling film and finally roll into a tight package to get an evenly thick log.  Tie the ends of cling film to keep the package tight and leave in the fridge overnight or in the freezer for an hour.  Can be made to this point up to a day in advance.

6.      When ready to cook, heat oven to 220C/200C fan.  Remove the cling film and brush the Wellington all over with egg yolk.  Sit it on a baking tray lined with baking paper and lightly score in a feathered fashion.  Bake for 50 mins for medium rare, dropping to 200C/180Cfan if the pastry becomes too brown.  Remove from the oven to rest for 20 mins.  If you prefer the meat well done, turn over after 40 mins and leave to rest inside.  Trim the end of the pastry, carefully carve in slices about 3-4 cm thick and serve.

To make the pancakes for the Wellingtons, tip 100g plain flour into a bowl.  Beat 1 egg with 250ml milk and gradually whisk into the flour until smooth.  Stir in some snipped chives and a handful of chopped flat-leaf parsley just before cooking, then heat a drop of oil in a large non-stick frying pan and swirl around some of the batter to make a thin pancake.  When the pancake is done, make another 3 and set aside.  The pancakes can be made 2 days in advance.

For a creamy mash, chunk 1kg floury potatoes.  Place in a pan of cold salted water and bring to the boil.  Simmer for about 15 mins until completely tender.  Drain and return to the pan over a low heat for a few mins to dry out.  Press the potatoes through a ricer and gradually add 150ml warm double cream and 50g butter.  Season to taste and serve, or leave to cool and reheat in a pan or microwave with a touch more cream and butter.  The mash can be made a day in advance.

For the carrots, peel and trim 24 baby carrots (a mix of white and orange if you can find them) but keep them whole.  Boil for 2-3 mins in salted water until just tender, then drain.  Heat a large knob of butter in a frying pan and sizzle the carrots for 8-10 mins until golden.  Serve the carrots or cool and reheat in a pan with a touch more butter or in the microwave.  The carrots can be made a day in advance.

To make a delicious port sauce, sweat 1 finely chopped shallot in a little butter with a thyme sprig.  Pour in 300ml port and reduce to two-thirds, then add 600ml fresh chicken stock and reduce again by two-thirds until syrupy.  Strain into another sauce pan ready to be reheated.  The sauce can be made 2 days in advance and reheated in the saucepan, adding a splash more stock if too thick.

Image courtesy of BBC Good Food

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 red wine

2 tbsp plain flour

2 tbsp medium sherry

¼ pt cream

Salt and freshly ground pepper

Heat the oil in a frying pan and cook the onion until quite tender.  Stir in the flour then add the wine, stock, syrup and the chocolate.

Reduce the sauce to half then add the cream, sherry and the blackcurrants and bring to the boil.  Season with salt and freshly ground pepper.

Place the steaks in the frying pan and cover simmering for one hour, thinning the sauce with water if too thick.

Image courtesy of Exotic Game

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 saucepan and boil rapidly until reduced by half.  Then add the beef stock and redcurrant jelly and stir until the jelly has dissolved.  Simmer until thickened slightly and then put to one side.

Cook the sausages until brown making sure not to overdo them as they will go dry owing to so little fat.

Take the potatoes, peel them and cut into chunks.  Cook the potatoes in salty water until tender and then mash them.  Heat the milk and the cream and add half of the melted butter.  Add them to the potatoes until you have a good consistency.  Add the mustard to taste.

Reheat the sauce and thicken it by mixing the remainder of the butter with the flour and gradually mixing into the sauce.  Heat until thickened slightly.

Serve with potatoes, a green vegetable and the sauce.

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Fen Farm Venison
Horbling Fen
Sleaford
Lincolnshire
NG34 0JX

Tel: 01529 421272

Only 5 minutes off the A52 towards Billingborough and 15 minutes from the A17!

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