Succulent Braised Venison by BBC Good Food. I love recipes like this. You can make this as thick or as thin as you desire, add or subtract vegetables to taste, and if you don’t have venison in your freezer, simple beef stew meat will work just as well.
List of Ingredients: Carrots, turnips, onion, celery, olive oil, butter, garlic, boned leg or shoulder of venison, flour ~ seasoned with salt and pepper, red currant jelly, dry red wine, beef stock, thyme sprigs and a bay leaf. For full recipe and method please visit BBCGoodFood.com *Note 180C is 350F oven temp.
The Ivy’s saddle of Scottish venison with mashed Beetroot and elderberries by Gary Lee. Tender and tasty cut, the saddle is so small that a few mins in the pan and it will be perfect. Elderberries are not something I use every day and if you do not grow them yourself, a quick online search can yield a local source.
List of Ingredients: Venison saddle filets, red wine, juniper berries, thyme, vegetable oil, beef or game stock, elderberries, beetroot, butter, salt and pepper. For full recipe and method please visit Scottish-venison.info *Note the fruit of the berry is delicious, but the stems and leaves are poisonous.
Venison Braised in Guinness and Port with Pickled Walnuts by Delia Smith, Delia Online. We love any dish you can toss in the oven for three hours and just forget about and the aroma wafting through the kitchen must be heavenly!
List of Ingredients: Venison steaks, Guinness, ruby port, pickled walnuts, bay leaf, fresh thyme, butter, olive oil, onion, garlic, flour, salt and pepper. Full recipe and method, please visit DeliaOnline.com