BACK                  HOME       

Venison (Deer)

Hill deer, like hill sheep, are reputed to have much better-tasting

meat than their lowland cousins and in Scotland the quality of the

hill venison is famous. Large joints may have to be marinated

before cooking, but it isn't necessary if the animal is younger. 

venison steaks

Roast venison with port wine sauce

Ingredients

  • 6 lb venison haunch or saddle
  • salt and black pepper
  • 2 tbsps butter
  • 2 tbsps olive oil
  • 1/2 lb diced salt pork or bacon
  • Marinade:
  • 1 bottle burgundy or claret
  • 2 cloves garlic
  • 1 bay leaf
  • 2 carrots
  • 1 large onion
  • 1 tsp. black peppercorns
  • 1 sprig rosemary
  • 2 crushed juniper berries
  • 4 tbsps olive oil
  • Sauce ingredients:
  • 1/2 cup port wine
  • 1 tbsp rowanberry or redcurrant jelly
  • gravy from the venison
  • 1 tbsp flour
  • 1 tbsp butter

Method

Slice and peel onion and carrots. Cook gently in olive oil, but do not let brown. Put into glass or earthenware dish, not metal. Add wine and other ingredients to create a marinade. Soak the venison in marinade for about 2 days. Turn several times a day so all surfaces are coated with marinade. When ready, take out venison and dry with a clean cloth. Sauce Strain off pan juices Boil rapidly on stove top to reduce by half. Rub flour into butter, add to thicken, stir well. Add port, redcurrant (or rowan jelly), mix very well. Serve over venison or separately as desired. Cooking method. Combine butter and oil in heavy pan with tight lid. When hot add diced pork or bacon. Fry until cubes are crisp, add joint, brown on all sides. Reduce marinade to half by boiling rapidly on stove top. Strain marinade over venison, season to taste. Cook at 325°F (165°C) in oven for 30 minutes per pound.

BACK                  HOME            ORDER 

 


 Venison with Plum Sauce

Ingredients

  • 6 lb venison haunch or saddle
  • 6 Venison Steaks or (substitute)
Sauce Ingredients:
  • 1 cup Red plum preserves
  • 1/2 cup Apricot preserves
  • 1/2 cup Applesauce
  • 2 tablespoons Honey
  • 1/3 cup Cider vinegar
  • A few drops garlic juice

Method

Prepare sauce by combine all ingredients in saucepan; bring to boil over medium heat.  Cook, stirring constantly for 5 minutes, until all ingredients are well blended.  Remove from heat; set aside.  Place venison steaks in greased broiler pan (without the rack) and spoon 1/2 cup of the sauce evenly over the steaks.  Broil steaks with the tops about 4-inches from the heat until light brown, about 10 minutes.  Turn the venison over and spoon 1/2 cup of the sauce evenly over them.  Broil until rare to medium rare doneness, about 5 minutes longer.  Heat the remaining sauce and serve with the steaks. This dish goes well with white rice.

 

BACK                  HOME            ORDER 

Venison Stew with Raspberries

Ingredients

  • 3 lb.  Venison stew meat
  • 2 tablespoons Olive oil
  • 1 medium Onion; roughly chopped
  • 2 medium Carrots; roughly chopped
  • 2 Celery stalks - roughly chopped
  • 1 tablespoons Finely minced garlic
  • 1 1/2  cups Dry red wine
  • 1 cup Water
  • 1 Lemon; cut in half
  • 1/2 tablespoon Salt
  • 3 tablespoon Raspberry preserves
  • 3 tablespoons Green peppercorns in water - drained
  • 1/2 cup Whipping cream
  • 2 tablespoon Unsalted butter

Method

Preheat oven to 325F.  Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven and brown the meat well.  Remove from the pan and set aside.  Pour off all but 2 tablespoons fat, add the onions, carrots and celery and cook 5 minutes.  Add the garlic, wine, water, lemon, salt and preserves.  Replace the venison.  Cover and place in the oven for 1 1/2 hours or until tender.  When venison is tender, remove from the sauce, strain the sauce through a fine sieve and discard the vegetables.  Skim and discard fat from the surface of the braising liquid.  Add the peppercorns, cream and butter and place the sauce in a pot and simmer for 5 minutes.  To serve, arrange the meat on a platter and pour over the sauce.

BACK                  HOME            ORDER 

Venison and pork galantine

This recipe was popular in the last century when people cooked fulltime in their kitchens, but with a little planning can be cooked on one evening and served the next. It can also be used for chopped hare with pork belly, or with flank of beef.

Ingredients

  • 3 lb. thick breast venison
  • 1/2 Lb. raw ham or Ayrshire bacon
  • 3 hard-boiled eggs
  • 3 cloves garlic
  • sprig of thyme and marjoram
  • I lb. pork sausage-meat or minced pork
  • 6 black peppercorns
  • salt and pepper to taste
  • 8 cups water

Method

Bone venison, cut away any gristle. Cube ham, mix with sausage-meat, or minced pork, and garlic. Boil venison bones with water, salt and herbs. Spread half sausage-meat over venison. Spread eggs cut in half on top of venison. Spread rest of sausage-meat on top of eggs. Season well. Roll up carefully, put in a large floured cloth, tying ends securely. Place in venison bone stock, cover, simmer gently for 4 hours. Leave to cool in water. When cold remove from stock. Take off cloth, place galantine in dish which just fits it. Cover with foil, put a weight on top, chill over-night. Serve cold, cut into slices.