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Muntjac Meatballs

Muntjac Meatballs

A classic meatball recipe that works well with muntjac, the sauce can be made well ahead of time and it also works well with pasta for a main course.

Venison rolls

Venison rolls

Easy recipe for venison sausage rolls and sauce to accompany. Venison mince is readily available and can be substituted into so many dishes- its healthy and lean, make sure you buy British Wild venison for the best results.

Venison hot dogs with onions

Venison hot dogs with onions

Using this poaching method its really easy to make venison sausages at home without all the equipment- Tony Singh’s recipe serves them up with some sweet, slow cooked onions in a hot dog.

Venison Lasagne

Venison Lasagne

Family favourite made even more special using quality wild venison mince.

Cajun spiced venison steaks

Cajun spiced venison steaks

Wild venison steaks are easy to cook and best cooked medium rare and rested, they are very lean and are great with a punchy dressing.

Venison Nacho Cheese Bake

Venison Nacho Cheese Bake

We love Venison Nacho Cheese Bake, it is delicious! Crunchy! Cheesy! Easy to make. Recipe by Rachel Green. You can always make the first part and while cooking go for a lovely walk and finish off when you come back

Herb-crusted Venison Escalope

Herb-crusted Venison Escalope

This winter warmer is a hearty meal, venison with parsley, rosemary, thyme and delicious warm potato salad

This lovely recipe is one of our ambassador chefs – Rachel Green

Venison Sausage Roll

Venison Sausage Roll

We think this will ‘wow’ your guests and become a favourite of yours. This is just a bit more than a classic sausage roll which makes it very special.

This recipe could be made into individual sausage rolls once cooked divide into smaller pieces

Mini Venison Wellingtons

Mini Venison Wellingtons

Our recipe for Great British Game Week created for us by Juanita Hennessey of Fosbury Foodie Ltd. Juanita also known as The Game Girl was a Masterchef finalist in 2106.

Bryn Williams – Venison, Swede & Blackberries

Bryn Williams – Venison, Swede & Blackberries

Bryn was on stage at the Taste of Game Kitchen at Countryfile Live this year. He demonstrated two great game recipes for us and the audience loved him.

Here is his Venison, Swede and Blackberries

Venison and Mushroom Stroganoff

Venison and Mushroom Stroganoff

Venison and Mushroom Stroganoff a lovely creamy dish which is a delight of tastes. This healthy wild and natural meat really makes this dish

Stalkers Pie

Stalkers Pie

A lovely alternative to traditional cottage pie using British wild venison

Asian Venison Salad

Asian Venison Salad

A really quick healthy and tasty dish for either a light lunch or luxurious starter

Shoulder of Venison

Shoulder of Venison

A great dish when you have people around for dinner, this is a dish different from your usual roast, healthy and tasty

Venison Stuffed Peppers

Venison Stuffed Peppers

We all love venison and this dish a splash of colour on a plate, choose different coloured peppers to get the full result. We have also used the filling in jacket potatoes, great if you have some filling left over.

Venison Ragu

Venison Ragu

Rich, tasty and warming – Venison ragu by Josephine O’Hare

Eat Wild’s Venison – Roe Fillet

Eat Wild’s Venison – Roe Fillet

Eat Wild’s Roe Fillet wrapped in leak and streaky British bacon with creamy mash, spinach and roasted veg. With venison heart and sloe gin gravy.

Black Sheep Venison Pie.

Black Sheep Venison Pie.

This recipe has been given to us by Taste of Game member Damian Barson of Tessleymoor Gundogs. The photograph first featured on twitter and we just had to get the recipe.

Venison and Chocolate Casserole

Venison and Chocolate Casserole

One of our showcase, delicious but easy to cook game recipes, created by Steve Pigeon, head chef of the Arundell Arms, Lifton, Devon.

Venison Tagine

Venison Tagine

This slow cooked extremely tasty dish is devised by Tom Blake of The White Hart Somerton

Blanquette d’hydropote a l’ancienne

Blanquette d’hydropote a l’ancienne

Taste of Game club member Lawrence Gould sent us in this recipe a classic French dish. He has used Chinese Water Deer to give it a delicate taste. Traditionally veal would be used.

Venison salami

Venison salami

Emily Watkins from The Kingham Plough, Oxfordshire http://www.thekinghamplough.co.uk shares an inspiring homemade salami recipe, including a method for making a red onion and sloe gin marmalade for good measure. If you have ambitions to make your own charcuterie then this recipe is a great place to start.

Venison Sheesh kebab

Venison Sheesh kebab

Put all the ingredients into a food processor and blend until combined but not too fine.

Rajasthani roast venison saddle with ginger and onion sauce

Rajasthani roast venison saddle with ginger and onion sauce

The nobleman of princely states such as Rajasthan would often go out hunting for game. They pursued four-legged varieties such as boar and deer, unlike their British counterparts who preferred to shoot birds. Latter-day Indian aristocrats have to sneak out in the middle of the night to avoid the wrath of the police, since shooting deer is strictly illegal. This dish captures Rajasthani flavours but is cooked European style- searing the meat, then finishing it off with an aromatic spice paste smeared on top and flashed under the grill. Serve with Star Anise Pilau Rice.

Potted Venison

Potted Venison

This is what we call proper traditional English food. Nothing beats potted meat served with fresh crusty bread and a fruity home-made chutney. Great for picnics, light lunches, a starter and freezes beautifully, so make more than you need. This needs to be cooked overnight, so think ahead!

Pave of Venison

Pave of Venison

People travel from far and wide to come to the Pot Kiln and eat this, our most famous dish. It was inspired by the French form of butchering a “slab or tile” from the haunch of beef or lamb. It involves separating the primal muscles from the thigh, then trimming off all silvery sinew and fat until you are left with a piece of meat that looks like fillet but has the flavour of rump.

Muntjac Ragu with Fresh Tagliatelle

Muntjac Ragu with Fresh Tagliatelle

Not many people realise you can eat Muntjac. These little Chinese deer came over to the UK with the Duke of Bedford for his deer park at Woburn Abbey. They quickly spread and can now be found almost everywhere. The meat is dense and flavoursome. It can be treated like lamb in lots of ways as it is delicious both pink and slow cooked. We use it in this recipe as it holds its texture very well and makes a wonderful winter feast. Buy fresh dried tagliatelle for this, De Cecco do a good one.