Venison cooked in Cider and a Giveaway

Uncategorized | October 29, 2012 | By

Venison is one of those meats that many people shy away from.  Perhaps because they are not sure how to cook it, and then there is the ‘Bambi’ factor.  Neither of these reasons would put me off and I have cooked venison in the past but I find that it is just not readily available at the butcher or the supermarket. It’s nice to know that I’m in tune with top chefs Valentine Warner and Ainsley Harriott who were championing Venison and Mustard on the Great British Food Revival and I couldn’t  believe how closely Valentine Warner’s views  about venison were to mine!

So I was excited to see that as part of  Flavour Fortnight in August this year, a Vension Farm Walk and tasting was offered by Millbank Parkland Venison just outside Lockerbie.


Millbank Farm is run by Emma Boyes with her husband Gareth, and after a walk around the farm to see the deer, Emma  prepared some recipes which we were able to taste.  The sausages and burgers were delicious and all the dishes were full of flavour.  I was intrigued to see what I could make with this local produce, so last month I contacted Emma to see if she would like me to make some dishes with venison from her farm.


Venison is regarded as the premier meat for the health conscious. With the lowest fat, lowest cholesterol and the highest protein content of any meat combined with high iron content and omega 3 it is ideal for those on a healthy or low cholesterol diet.
Venison: 6g/100g fat (beef/chicken/lamb/pork 12-20g/100g)
Venison:
198 kcal/100g (beef/chicken/lamb/pork 214-286kcal/100g)

Millbank Parkland Venison is exclusively sourced from 14 to 22 month
old animals in prime condition, the meat is hung for the optimum period
of 1 week, resulting in venison which is consistent, tender and of very high quality.
Not all venison is the same. Venison varies within species, age,
gender, whether farmed venison or wild venison as well as the condition
and health status of the deer. There are 6 deer species in the UK.
Scottish venison includes fallow, red, roe and sika deer. We
believe fallow and roe venison are of the highest quality due to the
texture and flavour of the meat. At Millbank, through the choice of deer combined with how they
manage and select the deer, they aim to consistently provide the very
best culinary experience.

Millbank Farm Parkland Venison is Fallow Deer venison and wild Roe deer which are less gamey than  Red Deer venison and much more tender, it is low in fat and Millbank Farm venison is ethical, welfare friendly, stress free, low food miles, low carbon footprint, processed in their natural environment. This information and more is available on the Millbank Farm Parkland Venison website.

Haunch of Millbank Farm Parkland Venison in a Cider and Mustard Sauce

I wanted to come up with a recipe full of the flavours of autumn, which complemented rather than overpowered the venison, apples and squash seemed to be the answer!

Serves 4-6

1 small haunch of venison (approx 500g)
1tbsp olive oil
10g butter
6 sage leaves, chopped
150ml vintage cider
1 tbsp wholegrain mustard
100g creme fraiche
1 tsp cornflour
salt and freshly ground black pepper

You could easily increase the quantities to serve a larger group, this haunch will provide two half inch thick slices of venison per person for 6 people, or three slices for four people.

1.  Heat the olive oil in a pan on a medium heat.
2. Brown the haunch of venison in the pan, then remove to an oven proof dish.

3. Add the butter and sage leaves to the pan juices  and cook for 1 minute, then add the cider and mustard. Let it bubble up for 2-3 minutes, then add to the venison in the ovenproof dish.

4. Cover with foil and bake in the oven at 180C for 45 minutes.
5. Once cooked, lift the venison onto another plate cover with foil and allow to rest.
6. Pour the  mustardy juices into a small saucepan and heat until simmering.
7. Mix the teaspoon of cornflour with the creme fraiche and add to the juices.
8. Cook until slightly thickened.
9. Carve the haunch of venison in thick slices and serve on butternut squash and apple puree with the sauce poured over generously.

Butternut Squash and Apple Puree

1 medium butternut squash
2 Cox’s Apple Pippins
3 tbsp olive oil
1/2 tsp salt


1. Heat the oven to 200C
2. Peel, deseed and chop the butternut squash into cubes. Cut the apples in half and take out the core with a teaspoon.
3. Put the 3tbsp of olive oil into a roasting tin and add the butternut squash and the apples to the tin and roast in the oven until the squash is tender, about 30 – 40 minutes.

4. When the squash and apples are soft, remove the apple pulp from its skin and puree both with a stick blender or liquidiser, season to taste.  The consistency should be similar to mashed potato.

The Millbank Farm Parkland Venison should be served slightly pink to be enjoyed at its best.  The flavour of the meat is excellent and goes really well with the sharp heat of the mustard and creme fraiche sauce and the sweetness of the butternut squash puree and cider.

If you would like to try some Millbank Farm Parkland Venison you can buy it from the
online farm shop  or take part in the giveaway below for a chance to win a taster pack for two people containing 2 rump steaks, 2 vension burgers and a ring of venison sausage.  Details of what you need to do are in the Rafflecopter widget with opportunities for bonus entries.   Please remember to read the terms and conditions.

Barbeque Pack

a Rafflecopter giveaway

Like this content? Sign up for free updates.

126
Leave a Reply

avatar

126 Comment threads
0 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
0 Comment authors
Rennene HartlandAngie HoggettHolly BoydJoanne CrosbyAshley Alden Recent comment authors

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
newest oldest most voted
Notify of
Hotrod mum
Guest

Venison and ale pie

belleau kitchen
Guest

gorgeous cooking anything in cider but this looks divine… I made a venison lasagne once and it was mighty fine, probably make that again!… lovely post and fab give away, thank you x

Blue Kitchen Bakes
Guest

I'd have a go at making a venison chilli, had it once before years ago and it was divine.

olivia280177
Guest

venison with a redcurrant and juniper sauce

Mark Willis
Guest

Venison Stroganoff is my choice! Strips of venison cut very fine and cooked very briefly. Served with buttered taglietelle and green salad…

talesofpiglingbland
Guest

I made vennison steaks with a port and juniper jus the other day. I'd be very tempted to make that again. However I think I'd actually go for pairing it with chestnuts

fiona maclean
Guest

I love venison! Had a venison haunch today (but at a restaurant) and I generally serve it if I am cooking for christmas.

I like marinading in red wine, rosemary and juniper, then roasting and serving with the sauce separately. And I love venison carpaccio too

kasza
Guest

I think I would make a stroganoff with the venison adding some mushrooms as well.

Please Do Not Feed The Animals.
Guest

I'm a venison fan too. And I love your picture of the cute deer. Sweet.
But, yeah, I'll still eat them.

Please Do Not Feed The Animals.
Guest

Arghh I hate these rafflecopter things. I would make roast loin with mash and a redcurrant sauce.

Kim
Guest

I have never tried Venison before…So think Venison and ale pie sounds lovely….

akittensmittens
Guest
akittensmittens

A big juicy casserole

glennamy
Guest

With red wine!

Tracy K Nixon
Guest

I would make Texas Venison – It is similar to Carne Guisada, and goes well as a main course or a filling in a tortilla. The venison comes out moist and tender in a slow cooker!

Carl Taylor
Guest

I would make a Venison Casolet (Like a casarole, but thicker and more unctuous)

Anonymous
Guest
Anonymous

roast venison in a red wine sauce
@jen1984j

Nicci ~bubbaloves reviews /blog
Guest

Ive actually never had venison before but always wanted to try it , I would make a venison casserole. perfect for cold nights and easy to do @chanson2010 on twitter

Pooky
Guest

I would probably just try and roast it in the oven.

anywayup
Guest
anywayup

vension and chips…. πŸ˜€

Jane Willis
Guest

I'd braise the venison steaks with a splash of sloe gin – love the combination of venison and juniper, and the sloes would give it an Autumn touch

Liz Simpson
Guest
Liz Simpson

Venison casserole made with echallion shallots and homemade rown jelly.

Heather Haigh
Guest

A nice venison, red wine and mushroom casserole.

Heather Haigh
Guest

A nice venison, red wine, and mushroom casserole.

wayne smith
Guest

Casserole, as it's so cold, it's casserole weather!

philiboy
Guest

venison with a juniper sauce

allansmithuk83
Guest

Roast Venison with Chili.

pompeypaul25
Guest

I would just do the steaks pink with some roast pots and veg

Kelly
Guest

I love venison. I'd like to do a lovely venison steak with a madeira and mushroom sauce.

Lisa
Guest

Hmmm, a nice stroganoff I think.

Anonymous
Guest
Anonymous

the cider recipe looks great

Val Swift
Guest

I love the sound of the venison in a cider and mustard sauce

Cheeky
Guest

Not sure what to call it, but I think I'd use the venison with puy lentils, soe red onions and peppers, and stock & red wine. Sounds tasty served with crusty bread πŸ˜€

Janice
Guest

Venison casserole, perfect for a cold winter evening

Emmyw
Guest
Emmyw

I am a SUCKER for venison sausages πŸ™‚ so I think I'd have a go at making my own πŸ˜€

ITYIYBMAB
Guest

Venison with a black cherry sauce!

lapin d'or
Guest

I love to make a meat loaf with venison and tasty mushrooms.

Sean Brady
Guest
Sean Brady

Venison sausages with mash, onions and peas.

Jayne Wilson
Guest
Jayne Wilson

I would make a lovel venison casserole

Anonymous
Guest
Anonymous

A casserole with lots of mushrooms, I think.

Hazel Rea – @beachrambler

jenniwren12
Guest

I would cook a really rich venison casserole

mpad6869
Guest

Venison and red wine pie

Anonymous
Guest
Anonymous

Never had venison before think I would like to try it in a caserole
[email protected]

Laura Caraher
Guest

Roast venison or venison casserole yum:)

paul
Guest

pan fry it slowly with rosemary

Lynsey Buchanan
Guest
Lynsey Buchanan

venison stew

Grace Lavender
Guest
Grace Lavender

A nice pie or a stew

mellysocks
Guest

I have never cooked venison so I would try your recipe of cider and mustard sauce.

Teresa Lee
Guest
Teresa Lee

Venison Stroganoff

Sarah Lambert
Guest

I never cooked Venison before but i would may be add a red wine sauce ?

Pam
Guest

I would make a hearty casserole.

+1
Share
Tweet
Pin
Flip
Yum