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Cooking with Game: Venison

 

Top in the class for its sustainability credentials, this lean, tender and flavoursome meat makes it a very popular choice. Different species vary in flavour and texture. Choose from burgers, steaks, mince, roast haunches, shanks, chops, tenderloin fillets and even butterflied haunches or whole muntjacs as an impressive centrepiece for a celebration.

Braised Venison & Red Wine Stew

Gary Maclean's Scottish Kitchen: Timeless traditional and contemporary recipes

Gary Maclean

Fillet of Venison Wellington

New British Classics

Gary Rhodes

Venison (or Lamb) w/Parsnips + Blueberry Sauce

Pulp: A Practical Guide to Cooking with Fruit

Abra Berens

Lochinver Larder Venison and Cranberry Pie

A Taste of the Highlands

Ghillie Basan

Venison Bourguignon with Dark Chocolate & Star Anise

French Countryside Cooking

Daniel Galmiche

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Venison in chocolate & juniper crust, spiced pear, buttermilk celeriac, blackberries & mostarda

Glorious Game

Alyn Williams

Braised Venison with Carrots

British Seasonal Food

Mark Hix

Venison Wellington

The Chefs' Knowledge: The modern culinary repertoire

Charlotte Vincent

Venison salad

What to Eat Next

Valentine Warner

Venison Chili with Lemon, Beans, and a Tomato Sauce

The Game Cookbook

Johnny Scott and Clarissa Dickson Wright

Venison with Beets

The Game Cookbook

Clarissa Dickson Wright and Johnny Scott

Venison fillet with a red berry sauce

Andaluz: A Food Journey Through Southern Spain

Fiona Dunlop

Braised Venison Sausages, Puy Lentils and Chard

In the Mood for Healthy Food

Jo Pratt