logo
Join
logo

Recipes

INSTRUCTIONS

Spice the venison with paprika, thyme and black pepper. Fry it in a hot oil until well coloured and season with salt.
Add the diced vegetables, the garlic and bacon and sauté until the vegetables are soft. Add the red wine. Mix the vinegar, tomato paste, mustard and lemon zest in and add the cranberries.
Combine with the meat stock and let it gently simmer for about an hour. When the venison is tender, add the cornflour, heat it up gently and season with salt and pepper.
Serve with fettucine.
Top the ragout with crème fraîche.

Venison ragout with berries

INGREDIENTS

Venison ragout
400 g venison (diced in 1cm cubes)
1 tsp paprika
½ tsp dried thyme or 1 tsp fresh thyme
salt and black pepper
100 ml vegetable oil
½ cup finely diced carrot, leek and celery
2 cloves crushed garlic
1 rasher of bacon (finely sliced)
100 ml red wine
½ tsp vinegar (red wine or balsamic)
1 tbsp tomato paste
1 tsp dijon mustard
zest of ½ lemon
70 g cranberries
100 ml meat stock
1 tbsp cornflour (mixed in water)
Salt and pepper
100 ml crème fraîche

INSTRUCTION

Spice the venison with paprika, thyme and black pepper. Fry it in a hot oil until well coloured and season with salt.
Add the diced vegetables, the garlic and bacon and sauté until the vegetables are soft. Add the red wine. Mix the vinegar, tomato paste, mustard and lemon zest in and add the cranberries.
Combine with the meat stock and let it gently simmer for about an hour. When the venison is tender, add the cornflour, heat it up gently and season with salt and pepper.
Serve with fettucine.
Top the ragout with crème fraîche.

INSTRUCTIONS

Wash the diced venison shoulder. Wash all the other ingredients and cut them into the desired shapes.

After heating a large pot, add the washed venison and stir-fry until it is colored. Add all the seasonings and water and simmer for 2 hours. 

After simmering the washed and diced potatoes for another 20 minutes, remove them from the pot and place them in a container.

Braised venison

INGREDIENTS

  • 1 kg venison
  • 100 g ginger
  • 100 g scallions
  • 20 g coriander
  • 30 g Shaoxing wine (rice wine)
  • 10 g star anise
  • 10 g fennel seeds
  • 5 g dried chilli peppers
  • 1/2 cinnamon stick
  • 2 bay leaves
  • 5 g salt
  • 5 g chicken powder
  • 35 g sugar
  • 100 g refined oil
  • 20 g dark soy sauce
  • 15 g light soy sauce
  • 900 ml water
  • 300 g potatoes

INSTRUCTION

Wash the diced venison shoulder. Wash all the other ingredients and cut them into the desired shapes.

After heating a large pot, add the washed venison and stir-fry until it is colored. Add all the seasonings and water and simmer for 2 hours. 

After simmering the washed and diced potatoes for another 20 minutes, remove them from the pot and place them in a container.

INSTRUCTIONS

  1. Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).

  2. Arrange bacon slices on a slotted baking pan. Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.

  3. Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.

  4. Roast in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.

  5. Heat butter in a saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are soft, 8 to 10 minutes. Stir in green onion. Stir in cream and cook, stirring often, until heated through. Serve sauce with tenderloins.

Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

Bacon-wrapped venison tenderloins are roasted and served with a creamy mushroom sauce

INGREDIENTS

  • 6 thick slices bacon

  • 2 (3/4 pound) venison tenderloin roasts

  • 2 teaspoons olive oil, divided

  • ¼ teaspoon onion powder, divided

  • kosher salt and ground black pepper to taste

  • 2 tablespoons butter

  • 1 (8 ounce) package sliced cremini mushrooms

  • 2 cloves garlic, chopped

  • 1 tablespoon chopped green onion, or more to taste

  • ½ cup heavy whipping cream, or more to taste

INSTRUCTION

  1. Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).

  2. Arrange bacon slices on a slotted baking pan. Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.

  3. Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.

  4. Roast in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.

  5. Heat butter in a saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are soft, 8 to 10 minutes. Stir in green onion. Stir in cream and cook, stirring often, until heated through. Serve sauce with tenderloins.

INSTRUCTIONS

  1. Melt bacon drippings in a large Dutch oven over medium-high heat. Add venison; sear, in two batches, until nicely browned. Transfer venison to a plate.

  2. Add onions, shiitakes, and garlic; cook until softened, 1 to 2 minutes. Stir in wine, cognac, and bouillon cube, simmer 30 seconds to remove alcohol flavor and dissolve bouillon.

  3. Add venison, bay leaves, rosemary, thyme, and black pepper; bring to a boil, then reduce heat to low. Gently simmer until venison is tender, about 2 hours, adding water as needed.

  4. Add baby carrots during the last 30 minutes of cooking. Dissolve cornstarch in 2 tablespoons water when venison is tender; stir into sauce to thicken.

Braised Venison with Rosemary and Shiitake

This recipe delivers venison that’s so juicy and tender it practically falls apart

INGREDIENTS

  • 2 tablespoons bacon drippings

  • 1 ½ pounds venison, cut into 2-inch cubes

  • 2 medium onions, chopped

  • 2 cups fresh shiitake mushrooms, stemmed and sliced

  • 4 cloves garlic, minced

  • 2 cups dry red wine

  • 2 tablespoons cognac or brandy (Optional)

  • 1 cube beef bouillon

  • 2 bay leaves

  • 1 ¼ teaspoons dried rosemary

  • ½ teaspoon dried thyme leaves

  • ¼ teaspoon ground black pepper

  • 1 (8 ounce) package baby carrots (Optional)

  • 1 tablespoon cornstarch (Optional)

  • 2 tablespoons water (Optional)

INSTRUCTION

  1. Melt bacon drippings in a large Dutch oven over medium-high heat. Add venison; sear, in two batches, until nicely browned. Transfer venison to a plate.

  2. Add onions, shiitakes, and garlic; cook until softened, 1 to 2 minutes. Stir in wine, cognac, and bouillon cube, simmer 30 seconds to remove alcohol flavor and dissolve bouillon.

  3. Add venison, bay leaves, rosemary, thyme, and black pepper; bring to a boil, then reduce heat to low. Gently simmer until venison is tender, about 2 hours, adding water as needed.

  4. Add baby carrots during the last 30 minutes of cooking. Dissolve cornstarch in 2 tablespoons water when venison is tender; stir into sauce to thicken.

INSTRUCTIONS

Blend all ingredients except the meat, sugar and vinegar in a food processor to make a masala. Transfer to a large pot and add the meat. Bring to the boil and pour in vinegar.  Reduce heat and cook covered until the meat is tender (approx. 2 hours). When meat is tender, add the sugar and turn up the heat to fry, taking care not to burn mixture.  Serve with side dishes of banana and yoghurt topped with toasted coconut, diced onion and tomato, and a fruit chutney.

Wild Goat Curry

INGREDIENTS

  • 1.5kg diced wild goat  
  • 2 med onions  
  • 2 tbsp minced garlic
  • 2 tbsp minced ginger
  • 6 chillies 
  • 1 tin coconut cream
  • 1½ tsp salt
  • 1 tsp turmeric
  • 2 tsp ground coriander
  • 6 curry leaves
  • 3 strips lemon rind
  • 1 tsp chilli powder
  • 2 tsp sugar  
  • ½ cup vinegar

INSTRUCTION

Blend all ingredients except the meat, sugar and vinegar in a food processor to make a masala. Transfer to a large pot and add the meat. Bring to the boil and pour in vinegar.  Reduce heat and cook covered until the meat is tender (approx. 2 hours). When meat is tender, add the sugar and turn up the heat to fry, taking care not to burn mixture.  Serve with side dishes of banana and yoghurt topped with toasted coconut, diced onion and tomato, and a fruit chutney.