A delicious canape or snack, easy to make and serve.
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.
A delicious snack- easy and quick to cook combining muntjac loin with freshly made pesto.
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.
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.
A knockout dish using the finest cut of venison and preparing it in an elegant way. With a couple of butchering techniques and some time this is a real treat.
A winter warming stew, tender meat and real comfort food.
Family favourite made even more special using quality wild venison mince.
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.
Lovely simple marinade to make the most of venison cooked over coals.
Quick cook Asian dish using venison mince and lots of flavour.
Wild British venison steaks are best for this recipe from chef Rachel Green
Venison sausages in a simple marinade with a couple of easy to make, tasty accompaniments are perfect for a BBQ
An easy to make, tasty Mexican style dish- could be served as a great brunch. Venison mince is affordable, easy to cook and healthy.
Wild and healthy venison, low in fat. A great sustainable alternative to beef. This middle eastern recipe will delight all the taste buds
Loin is the most tender cut of venison and makes a really smart restaurant style dish
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
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
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
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 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 a lovely creamy dish which is a delight of tastes. This healthy wild and natural meat really makes this dish
A great venison recipe with feta cheese, chorizo and chilli. This is easy to do but will impress.
A lovely alternative to traditional cottage pie using British wild venison
A really quick healthy and tasty dish for either a light lunch or luxurious starter
A great dish when you have people around for dinner, this is a dish different from your usual roast, healthy and tasty
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.
The classic combinations of tarragon, juniper and venison and there is nothing like a casserole with dumplings on a winters night.
Wild Venison and blue cheese such a great combination of taste. Put these with root vegetable crisps and wow it is BBQ time
Rich, tasty and warming – Venison ragu by Josephine O’Hare
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.
A modern easy to make twist to Venison Wellington by Chef Mark Lloyd
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.
One of our showcase, delicious but easy to cook game recipes, created by Steve Pigeon, head chef of the Arundell Arms, Lifton, Devon.
This slow cooked extremely tasty dish is devised by Tom Blake of The White Hart Somerton
This classic dish can be served as a starter or canapé
Three great toppings for venison steak
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.
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.
Put all the ingredients into a food processor and blend until combined but not too fine.
A warming unique use of British Wild venison
A creamy , rich sauce is perfect with the lean meat from the venison loin
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.
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!
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.
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.