Recipes & Meat Cuts Guide / Chef's Corner / Venison Recipes
Sautéed Venison Escalopes
Serve with a potato, celeriac and parsley mash enriched with double cream, and an endive and orange salad - immediately!
Venison Pasty
Best eaten whilst warm, or cold and served with homemade chutney or pickled walnuts.
Venison Stew
This recipe really ought to be started the day before you want to eat it, as it is far better when allowed to mature for 24 hours.