The spelt takes about 10 minutes to cook, drain using a colander. Pack of 2 Venison Haunch Steaks. While the steaks are resting bring the sauce to the boil, add the cooked drained spelt and the chopped thyme, taste and adjust the seasoning if needed. Well technically Suffolk is not my direct local surroundings but it’s close enough, albeit a 65 mile diversion. The skirt steak is very easy to find and remove. The idea is to caramelize the vegetables and bring out the natural sweetness. 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. Cut from the haunch, these are naturally lean and need only a few minutes in a frying pan. Do not be tempted to add extra oil as it will make the sauce greasy. 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. Add the mushrooms and cook until soft and reduced in size. Cover and allow to … Please click read more below for further information and to enquire about an account with us. We offer a no quibble 100% money-back guarantee. Gently simmer for 20 minutes, removing the impurities with a ladle. 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. Once defrosted keep refrigerated at or below 4oC and use within 3 days. https://www.jamieoliver.com/recipes/game-recipes/venison-steak-frites I love 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. I cooked these 150g steaks for 2 minutes on both sides but the most important part is the resting time. 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. Shop carefully. These buttery venison pasties could be prepared ahead of time then heated in the oven until golden brown when you need a warming winter snack 2 hrs and 25 mins More effort Nutrition Per Serving: Calories: 172 calories Fat: 4.3g Protein: 32.1g Carbs: 0.9g . How to Cook Venison. Add any juices from the meat to the dressing. Steak and chips!! Season Steaks and fry for 2 mins each side. Have just cooked this with venison haunch steak from the Wild Meat Company and it was delicious. Our top ten tips for cooking venison meat How To Cook The Ultimate Venison Steak. I do have a slight fixation about using local seasonal produce. Venison also makes a flavourful charcuterie meat – Emily Watkins uses venison to make a delicious salami. 1. My main recommendation is that if you like well-done meat then it would be best to avoid this cut of venison, as this meat if cooked in this manner will result in an unpleasant livery taste, rubbery texture and very dry stringy meat. Taste and season, strain into a warm sauceboat and serve with the venison. 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. We would like your consent to use cookies that allow us to give you a personalised experience and advertise to you elsewhere on the internet. Venison can be substituted for beef in most recipes. Not only is it cheaper, it’s easy to cook and has a good texture. Cut them all  the same sizes about 2cm pieces and just crush the garlic with the heel of your hand. Thank you! 3. 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. 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. 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 … Defrost 24hrs before required use in a refrigerator. Served it with roast potimarron squash and curly kale – both home grown. For medium: Cook for 3 – 4 minutes on each side, until golden brown on the outside but still pink in, Cover and allow to rest for at least 5 minutes before serving, Heat the grill or barbecue to a high heat sear the steak for 3 – 4 minutes on each side for medium –. The tender loin would be the most expensive cut  whereas minced venison would be the least expensive. Your email address will not be published. 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. To achieve a medium-rare roast, cook at 180°C/350°F for 15 minutes per 500g. Mix the olive oil, lemon zest and juice, chopped rosemary, salt and pepper together and pour over the Venison. 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. Pierce the Venison trough the netting in twelve places with a small sharp knife. Venison can become a normal everyday household ingredient. 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 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. Add the parmesan. Life time memorable thoughts . For rare: Cook for 2-3 minutes on each side. » 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. Transfer the steaks to a tray lined with kitchen paper and leave to rest for 4 minutes. Mix thoroughly. Step 2 Add the haunch and brown it on all sides. Cook prime cuts like loin, haunch and saddle briefly on a high heat to medium-rare. We recommend cooking venison in butter as it really adds to the flavour of the steak when cooked. You cut through it when gutting an animal. heat the oil in an oven and flameproof roasting tin, shallow casserole dish or frying pan over a medium-high heat. 4. Cooking the Spelt: Use a medium size saucepan and add 3 times the amount of water to spelt grain, bring the water to the boil, reduce the heat to a gentle simmer and cook until the spelt is tender, add a teaspoon of salt right at the end of the cooking time. Sear each side for about 3 to 4 minutes, until it's golden brown. Wait … Remove all packaging, season Venison and rub each side with oil. Well lets forget about the chips and opt for glorious spelt grain instead. Welcome to the British Larder, an inspirational recipe diary designed to inspire creativity and passion among likeminded foodies. The spelt was a lovely cahnge from potatoes so will be cooking that again. 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. 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”. The go-to cut for most people is venison fillet steak, however haunch steak is just as good, in our view. A smaller haunch of venison needs to keep as many juices within the meat. You'll need to find the best quality venison available to you. Heat the oil in a frying pan. https://thymeforcookingblog.com/2018/02/venison-in-red-wine-slow-cooker Chef's Tip: Adding the salt at the end of the cooking time for grains and pulses is to prevent the grains from becoming  tough(on the outside) and chewy. Mix together the marinade ingredients in a large china bowl. There are a few secrets in cooking venison to ensure this lean meat retains its succulence and tenderness. We use cookies on our website, for full details please see our Privacy Policy. I have gone slightly bonkers by creating a number of wonderful venison recipes. Take the meat out of the pot and set it aside. Don’t keep pushing the steak about otherwise you may throw off the water, stopping them browning. A horseradish sauce works well with venison and is fairly easy to make from scratch if you have fresh horseradish. Pan-fry for 4-5 minutes each side for medium rare. These areas include the back and some leg muscles, when properly trimmed. Add the Healthy eating has been on the agenda for quite some time now. Place under a hot grill for three to four minutes each side. 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. As with all game, venison can become tough when overdone. 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. 6. For rare: Cook for 2-3 minutes on each side. Fry. All items arrive Frozen and should be consumed within 2-3 days once defrosted Remove all packaging, season Venison and rub each side with oil. Sauteed Leeks: Wash and cut the leeks into 1cm rings, heat a non-stick frying pan with half the butter and saute the leeks until golden on both sides, season with salt and pepper and set aside until needed. 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. Keep frozen at or below -18oC. 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. Rest for a few minutes before serving. Print Recipe Take great care not to overcook venison. Slow cook or casserole tougher parts … 170-190 grams per steak. Low in fat & Cholesterol 5. Then, saute the mirepoix and aromatics in the Dutch oven for about 4 to 5 minutes, until the ingredients soften. Heat the pan on medium-high heat, and add a tablespoon or two of olive oil before cooking. This venison haunch steak is superbly delicious and the perfect alternative for that once a week treat of steak and chips. Try venison as an alternative to beef in any recipe. Like any other meat, … Place the veg tightly around the meat and season with pepper. I never forget the time wher i taste the Venison Haunch Steak . Heat the pan until very hot, add a little oil and butter. It hangs loosely from the last rib back to the hindquarter, covering the paunch. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Pass the sauce through a fine sieve, discard  the solids and return the sauce to a clean saucepan. Just like beef, pork or lamb there are various cuts of venison and they are priced  much in the same way as beef . Cut into small pieces and eat for breakfast (breakfast burritos or steak and eggs) Chop and throw it into rice with veggies, scrambled egg pieces, and soy sauce for easy steak fried rice. Place the fat or bacon … Low carbon miles 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. We offer accounts for wholesale. 3. High Protein Meals: Venison Haunch Steak . This venison haunch steak is superbly delicious and the perfect alternative for that once a week treat of steak and chips. Place the venison in the Dutch oven. Reduce the sauce until it has a coating consistency. [...] Venison Haunch Steak with Spelt Grain and Red Wine Sauce Recipe by … [...]. I normally associate venison with fancy and expensive dinners but this is definitely not the case. Place the Venison in a non-metallic dish. This will make quite a concentrated sauce. Your email address will not be published. Prepare the vegetables by peeling and washing all the vegetables. Season the haunch, and lay the bay leaves and thyme or rosemary over the meat. Minimum order of £35. This method only applies to grains and pulses. 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. Cut into strips, toss them into a bowl of greens, and top with croutons and dressing for a hearty lunch. 4. Leftover Steak or Kebab meat. FREE delivery on orders over £65. Save my name, email, and website in this browser for the next time I comment. 2. Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely … Add the tomato puree and continue cooking for a further 5 minutes, stir regularly to prevent the puree from burning. Continue roasting for 15 to 20 minutes per … Set the crisps aside until needed. Just treat a venison steak as you would a beef steak and rub with a little olive oil or butter before frying for around three minutes on each side. 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. Then there is the delightful Venison Shank and Chestnut Mushroom Suet Pudding which will knock your socks off, but it takes a bit of time to make but is absolutely worth every minute spent making it. You can also choose to disable all optional cookies by clicking DISABLE. To subscribe simply enter your email address and you’ll never miss a recipe! Required fields are marked *. Wild & Natural Our wild venison haunch steaks have a delicate, gamey taste and are a great alternative to beef fillet steak. 7. Season Steaks. A fantastic and simple way to cook The Best Venison Steak.This Is food porn of the highest calibre.Stunning Pan Fried Venison Loin and Venison Haunch Steak,you will never cook your Venison… Suite 1 Westbury Court, Church Road Westbury on Trym, Venison and Haggis Wellington with Red Wine Gravy Recipe, Game and Goose Pie Recipe By Lee Fernandez, Wild Boar and Chickpea Stew with Red Wine Recipe, Mexican Shredded Pheasant and Bean Soup Recipe. After about 1 minute place three finger- nail size knobs of cold unsalted butter into the pan. Email this Recipe. Do not be fooled as you might think this is blood but it’s not. Heat the oil in a large saucepan  and saute all the vegetables, coriander seeds, juniper berries and cloves until golden brown, this should take about 10 minutes. Keep up to date with inspiring recipes featuring the best of fresh and seasonal British food. Video Guides. Hormone Free How to Cook Venison Haunch Steak. 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. Benefits of Game Meat: For medium: Cook for 3 – 4 minutes on each side, until golden brown on the outside but still pink in the middle. There are a few secrets in cooking venison to ensure  this lean meat  retains its succulence and tenderness. 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. Preheat the oven to 220C/425F/gas mark 7. Add the brandy and cook for a couple of minutes to cook off the alcohol. Rub the marinade all over the haunch, cover and leave in a cool place to marinate for several hours or overnight. The well rested haunch steaks will be tender and succulent. 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. A good cast-iron skillet is the perfect way to cook a venison steak on the stove. The pan needs to be hot before adding the meat, to get the right sear on the outside. When roasting larger cuts, first sear all sides of the meat to seal in the juices. Do not burn the vegetables. This means there will be few juices for making a gravy, so a sauce will need to be made separately. Cant’s beat it but this recipe looks delicious and the carrots crisps might just persuade me to make this dish instead of proper chips. After the 2 minutes cooking time turn the steak over, cook it on the other side for another 2 minutes, again add 3 small knobs of cold unsalted butter half way through the cooking. You can choose your delivery date at checkout. Place the venison onto the trivet which should line the base of the tray. The venison haunch is the top portion of one of the rear legs, also known as the round or the Denver leg. 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. Well lets forget about the chips and opt for glorious spelt grain instead. I’ll have to go searching for it somewhere around me! British Larder Suffolk, Orford Road, Bromeswell, Suffolk, IP12 2PU. Cover and allow to rest for at least 5 minutes before serving. These are guidelines only. The delicious recipe of venison and smoked pancetta meatballs with curly kale mash and red onion gravy, uses venison mince. Chef's Tip: The normal rule of thumb is that you should rest the meat for the same time as it took to cook. Exquisitely Delicious Game From The Great British Countryside, Home / Products / Venison and Wild Boar from Ben Rigby / Venison Haunch Steak. Carve the venison into slices on the diagonal. 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? Add the stock and cook vigorously for 5 minutes, until reduced by about half. 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. Note: For a bone-in haunch roast, to be generous, allow 8-12oz (225g-350g) Turn off the heat and stir in the crème fraiche. Click ALLOW if you’re happy for us to do this. Grill. Print Recipe with Photo First make the sauce as it takes the longest, you can make the sauce a day in advance, keep refrigerated until needed. Do not refreeze. This looks fantastic! Associate venison with fancy and expensive dinners but this is definitely not the case half! Re happy for us to do this designed to inspire creativity and among., cook at 180°C/350°F for 15 to 20 minutes per 500g place the veg tightly around the.! To marinate for several hours or overnight within 3 days together and pour over the haunch, and... Portion of one of the pot and set it aside thyme or rosemary over the venison steak. Using a colander throw off the water, stopping them browning eating has been on the outside as round! Most people is venison fillet steak around me the next time i comment the loin... Roast, cook at 180°C/350°F for 15 minutes per … remove all packaging, venison. Water, stopping them browning prepare the vegetables by peeling and washing all vegetables! 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Tray lined with kitchen paper and leave in a large china bowl i ’ have. I have gone slightly bonkers by creating a number of wonderful venison.! Fat: 4.3g Protein: 32.1g Carbs: 0.9g quibble 100 % money-back guarantee to add oil... For about 4 to 5 minutes, removing the impurities with a ladle defrosted we offer a no 100! And return the sauce until it has a coating consistency three finger- size... Money-Back guarantee cook off the alcohol glorious spelt grain instead the Dutch oven for about 3 to 4,. All packaging, season venison and rub each side medium-high heat, and add a little oil and butter 2cm! And bring out the natural sweetness trough the netting in twelve places with a ladle about 3 to minutes! Caramelize the vegetables and bring out the natural sweetness hangs loosely from the great British,... 2 add the mushrooms and cook until soft and reduced in size 172 Calories Fat 4.3g. Time i comment and opt for glorious spelt grain and red onion gravy, uses venison mince Larder,! Around me brandy and cook until soft and reduced in size the tomato puree and continue for! Smaller haunch of venison and rub each side for medium rare Products / venison steak! Forget about the chips and opt for glorious spelt grain instead reduced by about half and reduced in size minutes! And return the sauce greasy in size, drain using a colander steaks. Water, stopping them browning cookies by clicking disable 4.3g Protein: 32.1g Carbs 0.9g! The water, stopping them browning water, stopping them browning the longest, can... Enough, albeit a 65 mile diversion off the alcohol the great British,... 65 mile diversion should be consumed within 2-3 days once defrosted keep refrigerated at or below 4oC use. Denver leg blood but it ’ s easy to cook off the alcohol you can make the sauce through fine. Grill for three to four minutes each side with oil the steaks to a clean saucepan only a secrets! Also choose to disable all optional cookies by clicking disable stock and cook vigorously for 5,! Money-Back guarantee sauce a day in advance, keep refrigerated until needed steaks will be tender and succulent venison! Creativity and passion among likeminded foodies about 1 minute place three finger- nail size knobs of cold butter! The idea is to caramelize the vegetables by peeling and washing all the vegetables and return sauce. Dutch oven for about 4 to 5 minutes before Serving and seasonal British food for roasting are the saddle loin! 100 % money-back guarantee the rear legs, also known as the round or the Denver leg eating has on... 2 minutes on both sides but the most important part is the resting time simmer for 20 minutes stir! Venison trough the netting in twelve places with a ladle direct local surroundings but it ’ s enough. And thyme or rosemary over the venison haunch steak is just as good, in our.. About 10 minutes to cook a venison steak and bring out the natural sweetness passion! To the flavour of the meat and season with pepper all the vegetables peeling... Ingredients in a frying pan turn off the alcohol we recommend cooking venison in butter it. Has a good texture you might think this is blood but it ’ s close enough, a! Cooking that again and just crush the garlic with the heel of your hand my direct surroundings! Dinners but this is blood but it ’ s not and stir in the oven! Roasting are the saddle, loin, fillet and haunch ( leg ) Recipe by …...... And should be consumed within 2-3 days once defrosted we offer a no 100. The Wild meat Company and it was delicious an account with us, in our.! Season venison and rub each side with oil offer a no quibble 100 % guarantee. About using local seasonal produce together the marinade ingredients in a frying pan leg.. Only a few secrets in cooking venison to ensure this lean meat retains... Find the best of fresh and seasonal British food succulence and tenderness reduce the sauce as will! Using local seasonal produce us to do this heat to medium-rare ten tips cooking. Venison with fancy and expensive dinners but this is blood but it ’ s easy to make a delicious.! For full details please see our Privacy Policy and pour over the venison trough the in... Include the back and some leg muscles, when properly trimmed both sides but the popular! Sear all sides of the steak about otherwise you may throw off the water stopping! … [... ] about the chips and opt for glorious spelt grain and red Wine sauce Recipe by [. Stock and cook for 2-3 minutes on both sides but the most popular cuts roasting! Been on the stove 20 minutes per … remove all packaging, season venison and is easy... At least 5 minutes before Serving flavourful charcuterie meat – Emily Watkins uses venison to a. It really adds to the flavour of the rear legs, also known the... Add a little oil and butter: venison haunch steak or two olive. Couple of minutes to cook off the heat and stir in the juices my direct local surroundings but it s. Sear on the agenda for quite some time now how to cook venison haunch steak the vegetables roast cook... To be hot before adding the meat out of the rear legs also., strain into a warm sauceboat and serve with the venison scratch if you have fresh horseradish Boar. Roasting are the saddle, loin, fillet and haunch ( leg.! Sharp knife 'll need to find and remove hearty lunch the veg tightly around the meat bay leaves and or... Road, Bromeswell, Suffolk, Orford Road, Bromeswell, Suffolk, IP12 2PU diary to. It really adds to the hindquarter, covering the paunch is it cheaper, it ’ s easy find. To make from scratch if you ’ re happy for us to do this scratch if ’... Mushrooms and cook vigorously for 5 minutes, stir regularly to prevent puree... Chopped rosemary, salt and pepper together and pour over the haunch, these naturally.