So you have just got some scrumptious Venison and you are thinking about how to cook it? Well, why not try one of our Venison Recipes? They will be sure to hit the spot!
Venison Chilli Con Carne
2 hours approx cooking time – (Serves 8-10)
Using half of the olive oil, brown the venison mince and chorizo in a large frying pan (this may need to be done in batches) and then place into a large saucepan/stockpot. In the remaining oil, sweat the onions until soft and add them to the meat with all of the other ingredients except the kidney beans.
Bring to the boil, stir well and then simmer for 1 ½ hours. Stir regularly and add more stock or water if the consistency is dry. Then add the kidney beans for 20mins of cooking, season and adjust heat according to your love of chillies!!
Great served with rice, baked potatoes or in tortillas with soured cream and guacamole.
1.5 kg minced venison, 2-4 fresh chillies (deseeded and finely chopped), 250g chorizo (cut into small cubes), 2 tbsp vinegar (malt or wine), 4 tbsp olive oil, 2 tsp dark brown sugar, 2 large onions, 1 cinnamon stick, 2 x 400g tins of chopped or plum tomatoes, 2 bay leaves, 250ml beef stock, ½ tsp oregano, Salt and ground black pepper, 1-4 tbsp chilli powder (depending on taste), 500g kidney beans (soaked if dried, or rinsed if from a tin)
Moroccan Venison Skewers
15 mins approx cooking time – (Serves 10)
Mix all the marinade ingredients in a big bowl and add the venison. Mix well and leave in the fridge for 24 hours to tenderise. Thread the venison onto skewers and shake off the excess marinade. Ideally cook them on a hot barbecue for 5 – 6 minutes, turning continuously (or on a griddle pan if the weather precludes it!).
2kg diced venison, Juice of 2 limes, 500ml natural yoghurt, 2 tbsp honey, 2 tbsp cumin powder, 1 tsp turmeric or saffron, 1 tsp ground cinnamon, 1 tsp cayenne pepper
Venison Burgers with Spiced Apple
20 mins approx cooking time
For the spiced apple, place all of the ingredients in a pan and bring to a light boil, then gently simmer for about 3 minutes. You are looking for firm chunks, not mush! The apple will continue to cook when you take it off the heat, so leave the lid on and the apples will soften further without losing shape.
In the meantime, place all of the ingredients for the burgers into a bowl and mix together well. Form into four equal sized patties and squeeze gently in to the shape of burgers. Venison doesn’t shrink in the same way beef does because of the low fat content, so make sure the burgers are the right size for the baps.
Cook the burgers under the grill for about 2-3 minutes each side (rare) or for longer if you prefer. Don’t keep flipping your burger as they are homemade and need to be handled gently. Place the burgers onto the baps with a handful of salad, top with spiced apple and serve immediately.
Ingredients Required for Burger:
500g minced venison, 4 tbsp breadcrumbs, 3 tbsp Worcester Sauce, Large Pinch of Salt, Salad and baps to garnish
Ingredients Required for Spiced Apple:
250g cubed cooking apple, 30g caster sugar, Juice of 1 lemon, 1tbsp garam masala
Apple and Venison Meatballs
25 mins approx cooking time – (4 – 6 Portions)
Mix together the venison, onion and apple with a little salt and pepper and shape into balls (approx 1 inch in diameter).
Then combine the red wine, rosemary, tomatoes and sugar in a jug. In a deep frying pan, heat the oil and brown the meatballs for about 5 minutes.
Pour the sauce mixture over the meatballs and simmer for 10 minutes.
Delicious served on a bed of tagliatelle or creamy mashed potato.
500g minced venison, ½ onion (finely sliced), 1 large apple (peeled and grated), 1 can of chopped tomatoes, 1 glass of red wine, 1 tsp rosemary, 1 tsp sugar, salt and pepper to season, 2 tbsp olive oil
Broiled Venison Steak
15 mins approx cooking time
To prepare this Broiled Venison Steak Recipe, first this requires about three minutes more time for broiling than beefsteak. If strong, marinate in olive oil and lemon juice for two hours before cooking. Drain without wiping, and broil over clear, hot coals, turning often to avoid scorching.
Serve on a very hot platter; sprinkle with salt and paprika and spread both sides with a mixture of butter and currant jelly, allowing half as much jelly as fat.
Venison steak, Salt and paprika, Butter, Currant jelly,Possibly olive oil and lemon juice