This one-pot sausage casserole recipe can be made with either venison or wild boar sausages and your favourite bean. It is a simple and tasty dish, with fennel seeds providing additional flavour.
This week we're celebrating British Sausage Week, and what better way than with this traditional hearty sausage bread pudding.
Upgrade your sausages and mash with this hearty recipe serving rich wild venison sausages with an Irish twist of creamy Colcannon mixed with spring onions for a fresh crunch and delicate sharpness. It's the perfect combination for a cosy night in.
Suffolk bangers & mash! Hillfarm produce their rapeseed oil just a few miles up the road from us in Suffolk and it makes the best mashed potato - the perfect partner to our venison sausages
If you’re bored of bland burgers, you’ll love the gamey flavour of these venison burgers. Made with seasoned venison mince, they can’t be beaten in a brioche bun with onions and a melted slice of Stilton.
Instructions
Thank you to Game-to-eat for sharing this recipe with us.
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These venison stuffed peppers are a delicious meal, easy to prepare and perfect for any occasion throughout the year. Serve hot from the oven with a simple salad of mixed seasonal leaves.
Instructions
- Preheat the oven to 180°C.
- Start by frying the venison mince on a medium heat until brown all over. Add the diced onion and continue frying for a few minutes. Mix in the tomato purée before adding the chopped tomatoes. Season with a pinch of salt and pepper, along with the oregano and basil. Turn down the temperature and leave to simmer for around 15 minutes to allow the mix to reduce and intensify in flavour.
- While the venison mix is reducing, use a small knife to cut the tops off the peppers (keeping the tops to use as lids), then scoop out the seeds. Sit the peppers and their lids on a plate and cook in the microwave on high for 5-6 minutes until they have softened.
- Add the cooked rice to the venison mix, turn up the temperature to a medium heat, and stir thoroughly. Continue cooking for a further 15 minutes to heat the rice through before spooning the mixture evenly into the peppers and topping with their lids.
- Finally, bake the stuffed peppers in the oven for 20 minutes.
This dish combines tender, barbequed venison haunch steaks with a zingy, chunky tomatillo salsa brought together in a warm, soft taco. These rustic, fresh tacos pair perfectly with an ice-cold Corona and lime!
The marinade for these venison skewers add flavour and spice while also ensuring the meat doesn’t dry out while cooking. With the Tzatziki style dip and a green salad and rice, this recipe is perfect for laidback summer evenings.
Ingredients
For the
marinade
Ingredients (continued)
For the
sauce
Instructions
Thank you to Game-to-eat for sharing this recipe with us.
Elevate your weekend barbecue with this show-stopping barbecued venison haunch, perfectly complemented by a zesty horseradish dressing. This recipe is ideal for those looking to impress.
Lean full-flavoured venison is braised slowly with duck or goose fat and wild boar bacon in this wild version of the classic French dish created by Hannah from Herbs and Wild. Surprisingly easy to make, it’s superb as a starter or lunch with sourdough toast.
Marinate venison steaks overnight with these delicious Asian flavours and you have got a fantastic quick meal to cook the next day.
Tried and tested, this game pie can be served hot or cold for a comforting meal.
With the right ingredients, the humble sausage roll can feel like one of the finest things you’ll ever eat! The deep fruity flavours of sloe gin work perfectly with rich game: wild boar and wild venison are both ideal.
Instructions
- Mix the game mince, pork mince, diced onion, chopped herbs and sloe gin. Season well.
- Place the mixture on the pastry and roll over to form a sausage roll.
- Crimp the edges, score the top and brush with an egg wash.
- Place into a hot over 180℃ for 25 minutes.
- Once cooked removed from the oven and allow to rest.
- Slice and serve warm with a little spiced apple chutney.
Thank you to Game-to-eat for sharing this recipe with us.
There's something truly special about the taste of a whole venison joint fresh off the barbecue. This recipe keeps it simple with an overnight marinade, a straightforward salt-pepper-garlic rub, and a foolproof lid-down barbecuing technique to ensure juicy, tender results.
Try this dish in late summer or autumn, when British plums are sweet and full of flavour. Poached with cinnamon, cloves and juniper berries, they’re a heavenly accompaniment to tasty and tender wild venison loin, along with crunchy walnuts and fresh green salad leaves.
Swap your burgers and sausages for a venison steak to make your barbecue a little bit healthier and a lot more tastier! This delicious marinade will ensure the meat doesn't dry out.
Venison makes a really good stew. Using the meat from the shoulder – rich, dark and deep in flavour, it responds well to slow-cooking.
Vindaloo is infamous for being the most fiery curry one can order at the curry house. However, traditionally this Goan dish of strong Portuguese influence is tangy, rich and warming. Using diced venison instead of typical lamb or chicken, this dish is packed with flavour rather than off-the-richter scale heat from chilli alone.
I love a regular beef chilli, but this venison version is something else! Using a combination of diced haunch and venison mince gives the dish a real depth of flavour and a great texture.
This is a gamey version of a Shepherd’s pie, with parsnip added to the mash topping to give it a savoury and sweet flavour.
If you love red meat but need to watch your weight or your cholesterol, this simple stir fry delivers big flavours while without the fat. Venison steaks are marinated in soy sauce for 30 minutes before cooking then need only 2 or 3 minutes in a hot wok.
Delicious yet quick and easy to make, these tortilla wraps filled with sweet and crunchy pomegranate seeds, homemade slaw and full-flavoured venison loin are a light but satisfying way to enjoy venison in the warmer months.
Instructions
- Season the venison and sear in a hot pan for 2 minutes on each side.
- Place into a hot oven (200ºC) for 2 minutes.
- Remove from the oven and allow to rest for a further 5 minutes.
- Mix the cabbage, carrot, onion and cumin together to make a slaw.
- Warm the tortillas.
- Slice the venison and place on the tortillas and top with the slaw.
- Finish with the pomegranate and serve.
Thank you to Game-to-eat for sharing this recipe with us.
This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. Enjoy it with a heap of buttery celeriac mash, cabbage and redcurrant jelly.
If you’re bored of bland burgers, you’ll love the gamey flavour of these venison burgers. Made with seasoned venison mince, they can’t be beaten in a brioche bun with onions and a melted slice of Stilton.
