Remove all packaging, season Venison and rub each side with oil. Mix together the marinade ingredients in a large china bowl. To cook the venison steaks: Heat a large frying pan with the oil, season the steaks with salt and pepper on both sides, place the steaks into the hot pan and do not touch the steak for 2 minutes. Steak and chips!! When processing, trace the back of the ribcage with your knife blade, then along the short ribs, and finally cut it free from the ham. Place the venison onto the trivet which should line the base of the tray. You can get a wonderful casserole mix using a few different cuts of the various muscles of  the animal, my venison casserole with cheddar and chive dumplings is the perfect recipe to illustrate how to put the casserole mix to good use. To achieve a medium-rare roast, cook at 180°C/350°F for 15 minutes per 500g. Benefits of Game Meat: Take great care not to overcook venison. Prepare the vegetables by peeling and washing all the vegetables. A horseradish sauce works well with venison and is fairly easy to make from scratch if you have fresh horseradish. How to Cook Venison Haunch Steak. Shop carefully. Add the brandy and cook for a couple of minutes to cook off the alcohol. This method only applies to grains and pulses. 3. Print Recipe You can choose your delivery date at checkout. 2 venison haunch steaks For the red wine sauce (makes around 600ml) 1tbsp sunflower oil Half carrot, peeled and chopped into chunks Half onion, peeled and chopped into chunks Half leek, chopped into chunks 1 stick of celery, chopped into chunks 2 cloves of garlic, chopped 1tsp coriander seeds, crushed Mix the olive oil, lemon zest and juice, chopped rosemary, salt and pepper together and pour over the Venison. Healthy eating has been on the agenda for quite some time now. Taste and season, strain into a warm sauceboat and serve with the venison. Rest for a few minutes before serving. Place the fat or bacon … Your email address will not be published. Chef's Tip: The normal rule of thumb is that you should rest the meat for the same time as it took to cook. Keep frozen at or below -18oC. heat the oil in an oven and flameproof roasting tin, shallow casserole dish or frying pan over a medium-high heat. Exquisitely Delicious Game From The Great British Countryside, Home / Products / Venison and Wild Boar from Ben Rigby / Venison Haunch Steak. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). I had been to a few of Polly’s events last year and came home every time with ingredients that I used to create wonderful recipes inspired by the day’s events. I’m a firm believer of utilising the whole carcass (called carcass balance), if we only choose to eat the prime cuts we become not only boring cooks but become terribly wasteful too. These are guidelines only. First make the sauce as it takes the longest, you can make the sauce a day in advance, keep refrigerated until needed. 170-190 grams per steak. I have gone slightly bonkers by creating a number of wonderful venison recipes. Please click read more below for further information and to enquire about an account with us. Well lets forget about the chips and opt for glorious spelt grain instead. Keep up to date with inspiring recipes featuring the best of fresh and seasonal British food. Set the crisps aside until needed. You can also choose to disable all optional cookies by clicking DISABLE. I thought that this delightful venison haunch recipe would go incredibly well with this Maple Farm spelt, the combination of the iron taste of the venison compliments the earthiness of the whole grain spelt. » Blog Archive » Wine Advice : How to Pick a Red Wine, How to make Culinary Foams, Air and Espumas, 1tsb sunflower oil + extra to fry the carrot crisps. Carrot Crisps: Peel the carrot and use a vegetable peeler to create long carrot peelings, heat a deep fat fryer to 160°C and fry the carrot crisps until crisp, drain on kitchen paper and season with salt once cooked. We recommend cooking venison in butter as it really adds to the flavour of the steak when cooked. 4. Do not be tempted to add extra oil as it will make the sauce greasy. At the Aldeburgh food festival last autumn I found spelt grains from Maple Farm Kelsale among other fantastic ingredients such as local venison from the Wild Meat Company and plenty of other wonderful local ingredients. Add the parmesan. Polly has inspired me to cook with venison and it has taught me a few valuable lessons about healthy eating and how to cook venison for everyday meals and not just special eating occasions. Wild & Natural May contain lead or steel shot, Nutritional Value Typical Values per 100g: Energy kCal 104, Energy kJ 442, Protein 23.4g, Carbohydrates 0g, Sugar 0g, Salt 0g, Fat 1g. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170°C for fan assisted or 180°C for ovens without a fan. 6. Do not refreeze. Preheat the oven to 220C/425F/gas mark 7. Place the Venison in a non-metallic dish. Do not burn the vegetables. The delicious recipe of venison and smoked pancetta meatballs with curly kale mash and red onion gravy, uses venison mince. There are basically two ways to cook venison: A little for tender cuts; A lot for working cuts; Tender cuts of meat come from muscles that were not heavily utilized during the animal's life and, therefore, contain little connective tissue. Add the red currant jelly, bay leaf, thyme and rosemary and deglaze the pan with the wine, turn the heat up and cook until the wine reduced by half. Carve the steaks into 1cm thick slices and serve on top of the hot spelt, sauce and leeks.Garnish the dish with the carrot crisps and serve immediately. Life time memorable thoughts . The spelt takes about 10 minutes to cook, drain using a colander. Our wild venison haunch steaks have a delicate, gamey taste and are a great alternative to beef fillet steak. Not only is it cheaper, it’s easy to cook and has a good texture. Pan-fry for 4-5 minutes each side for medium rare. Ensure product is piping hot, cooked throughout before serving, For allergens, including cereals containing gluten, see ingredients in CAPITALS &; BOLD, Although every care has been taken to remove bones, some small pieces may remain. Venison stew is a wonderfully wintry dish – simply braise some browned, cubed venison shoulder or leg with vegetables in a combination of stock and wine for at least 5 hours in a low-medium oven; the meat should be wonderfully tender. Add any juices from the meat to the dressing. Well lets forget about the chips and opt for glorious spelt grain instead. This will make quite a concentrated sauce. A smaller haunch of venison needs to keep as many juices within the meat. Once defrosted keep refrigerated at or below 4oC and use within 3 days. When Polly Robinson from Food Safari UK invited me to come along and cook at her’ Wild Meat in a Day’ event, I could not contain myself. Carve the venison into slices on the diagonal. The skirt steak is very easy to find and remove. We are recommended to try and avoid as much red meat as possible due to the high fat content,  however venison meat is as lean as it’s going to get. To subscribe simply enter your email address and you’ll never miss a recipe! Although this cut does OK in faster cooking methods, such as broiling, sauteing or grilling, especially for more tender commercially raised venison, you can also opt to cook it slowly, which works well with a large haunch roast from wild venison. The General Technique to Frying a Venison Steak: Add a butter and oil mix and wait until butter is brown then add steak Brown the steak in the frying pan by letting it sit still until the gain heat again. Hormone Free Heat the pan on medium-high heat, and add a tablespoon or two of olive oil before cooking. We use cookies on our website, for full details please see our Privacy Policy. FREE delivery on orders over £65. Add the stock and cook vigorously for 5 minutes, until reduced by about half. Add the stock, bring the sauce to a gentle simmer, do not boil the sauce too fast and do not cover the pan with a lid. This venison haunch steak is superbly delicious and the perfect alternative for that once a week treat of steak and chips. Season the haunch, and lay the bay leaves and thyme or rosemary over the meat. 5. 3. As seen in The Times, Sunday Times, The Field, Country Life and many more, Delivered in 100% recyclable packaging including wool liners, Be the first to review “Venison Haunch Steak”. Heat the oil in a frying pan. You'll need to find the best quality venison available to you. Do not be fooled as you might think this is blood but it’s not. Venison can be substituted for beef in most recipes. Save my name, email, and website in this browser for the next time I comment. Remove all packaging, season Venison and rub each side with oil. Served it with roast potimarron squash and curly kale – both home grown. The British Larder Inspirational recipe diary, Preserves, Jams, Chutney & Pickles Recipes, venison and smoked pancetta meatballs with curly kale mash and red onion gravy, Venison Shank and Chestnut Mushroom Suet Pudding, Wine – where do you start? Season Steaks. Have just cooked this with venison haunch steak from the Wild Meat Company and it was delicious. Just like beef, pork or lamb there are various cuts of venison and they are priced  much in the same way as beef . Melt the butter in a saucepan, add the flour and cook for a couple of minutes, add the juices and port, then boil hard for 10 minutes to reduce by half. This looks fantastic! I love venison! Heat the pan until very hot, add a little oil and butter. Reduce the sauce until it has a coating consistency. Pack of 2 Venison Haunch Steaks. All items arrive Frozen and should be consumed within 2-3 days once defrosted Defrost 24hrs before required use in a refrigerator. The dish is finished off with a deep red wine sauce and a few carrot crisps, they are completely optional, well then there needs to be a slight compromise for the direct substitute of Steak and chips. Cut from the haunch, these are naturally lean and need only a few minutes in a frying pan. The resting time should be equal to the cooking time and as it rests  the meat relaxes and the unwanted red myoglobin protein juices will drain away. We offer a no quibble 100% money-back guarantee. I normally associate venison with fancy and expensive dinners but this is definitely not the case. season each venison haunch steak well and press the thyme and a crushed clove of garlic onto each one before placing in the vacuum bag with a teaspoon of butter in each bag seal the bags … Fry. Step 2 Add the haunch and brown it on all sides. The well rested haunch steaks will be tender and succulent. Keep as many juices within the meat there will be tender and.. Welcome to the dressing couple of minutes to cook and has a coating consistency the puree from.. To seal in the juices using a colander the dressing in a large bowl. 1 minute place three finger- nail size knobs of cold unsalted butter into the pan very! 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