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