Here are some really exciting ideas for venison from professionals!
In some cases, because this bank of recipes has built up over time, chefs and contributors have moved on. Whilst details may, we hope in just a few instances, be out of date, the recipes they have supplied will still be current, and fabulous. We are always looking for more recipes from professionals and public to include, so if you have a recipe to share ….
- Scott Davies — Loin of Highland Venison in Onion Ash with Charred Beetroot, Salt Baked Celeriac and Reindeer Moss
- Adam Stokes — Roasted Loin of Ayrshire Roe Venison with Celeriac, Szechuan and Hot-Pot
- David Mutter — Loin of Deeside Venison with a Pithivier of Braised Haunch with Celeriac Purée and Cepes
- Geoffrey Smeddle — Roast Haunch of Venison with Spiced Seville Oranges
- Jacqueline O’Donnell — Loin of Wild Highland Venison on Roast Balsamic Arran Beetroot
- Keren Tweedie’s Collops in the Pan
- Lady Claire MacDonald — Venison and Prune Terrine with Cumberland Jelly
- Nichola Fletcher — Venison Steaks with Scottish Blue Cheese
- Tom Lewis — Seared Loin of Monachyle Venison on garden salsify, bok choi and Balquhidder Chanterelles, finished with its own juices
- Tom Kitchin — Roast Loin of Venison with Caramelised Pears, Celeriac Purée and Chestnuts in Pepper Sauce
- Tony Borthwick — Venison Pie with Thyme and Cassis
- Martin Davies — Smoked Venison Pate
- Willie Deans — Loin of Roe Deer centered with a Barley and Forest Mushroom Risotto, served with Port Wine and Prunes
- Patrick Bardoulet — Venison Casserole with Turnip and Blackberries
- Sudha Shankar Saha — Pan fried spiced highland venison loin, savoy cabbage and king Edwards rustic mash, black cumin seeds red onion compote, achari sauce.
- Lynne Sanders — Loin of Wild Scotch Venison with Black Pepper Sauce — served with red cabbage braised in port, parsnip puree and parsnip crisps
- Gary Lee — The Ivy’s saddle of venison with mashed beetroot and elderberries
- Amy Willcock — Venison Steak with horseradish and beetroot relish
- Michael Smith — Collops of Highland venison with pearl barley risotto, wild mushroom and Isle of Skye whisky cream sauce.
- Jeremy Wares — Stalker’s Pie
- The Cook School Scotland — Red Wine and Scottish Venison Stew
- Scott Scorer — Loin of Venison Butternut Squash Fondant, Blackberries, Venison Chorizo Casserole
- Neil McGown – East Haugh House Hotel – Roast loin fillet of venison with braised red cabbage, parsnip puree with red wine and port sauce