Eateries & Recipes

Venison

Delicious, nutritious and part of our diet for at least 50,000 years, venison is the healthy eating choice in red meat. High in Iron, and lower in fats in comparison with other red meats, (less than one third the fat of skinless roast chicken) more and more research confirms the lifestyle benefits of traditional 'game' meats. Farmed venison has a consistent mild flavour and has the versatility to be used in many styles and types of recipe where other red meats such as beef could be used. 
Whether for traditional roasts, Indian style Curry or Mexican Fajitas; give Venison a try as a healthier alternative!

 

We hope that you will enjoy our own Round Green Deer Farm's Venison in Orange and Brandy recipe.

Round Green Deer Farm's Venison in Orange and Brandy (Serves 4)

  • Diced shoulder of venison 750gms/1½lbs.

  • 225g/8oz Button Onions peeled.

  • 1 garlic clove – crushed.

  • 2 tablespoons of flour.

  • 300ml/1½ pints venison or beef stock.

  • 2 Oranges.

  • 3 tablespoons of Brandy.

  • 1 tablespoon tomato purée.

  • 1 tablespoon black treacle.

  • Pinch of ground coriander.

  • 25gms/1oz butter.

  • 100gms/4ozs mushrooms thickly sliced.

  • Seasoning to taste.

  1. Pre-heat oven to 160C/325F/Gas 3.

  2. Heat the oil in a pan and sear the venison. Transfer the meat to a casserole dish.

  3. Fry the onions and garlic in the same oil until lightly browned and then transfer the mixture to the casserole dish.

  4. Add the flour to the oil in the frying pan (add some more oil if necessary) and cook for a minute, then stir in the stock and bring to the boil. Pair the rind from1½oranges and cut into thin, matchstick strips. Add the rind to the sauce with the juice of both oranges. Add the brandy, tomato purée, treacle, and coriander and season, stir, and then pour the mixture into the casserole dish.

  5. Cover casserole tightly and cook for 1½ hours. Fry the mushrooms in butter for a few minutes, then add to the casserole. Taste, adjust seasoning and cook for a further 1½ hours, or until the meat is tender. Serve with potatoes and a green vegetable.

Famous chefs use our Best Yorkshire Round Green Farm Venison
 

Jeff Baker

For our recipes and new products we are very lucky to have secured the help and advice of Jeff Baker, listed in the top 35 UK Chefs and holder of a Michelin star for 10 years while heading the kitchen of Pool Court in Leeds. Learn more at  www.jbakers.co.uk


Timothy Bilton

 Timothy Bilton, chef/proprietor of The Butchers Arms in Hepworth, has won the Pub/Restaurant Chef category in the coveted Craft Guild of Chefs Awards 2011