With less fat and cholesterol than beef but more iron, venison can be used as a substitute for beef and is a very versatile ingredient. A lack of fat can make it a tricky game meat to cook, but follow these venison recipes and you’ll have a deliciously juicy red meat to serve that is much healthier than similar meats.
In addition, venison generally has a better provenance than beef, particularly if you shoot it yourself.
Today venison is freely available in butchers and supermarkets but in the past this wild meat was only available to landowners who hunted it on their estates.
Health benefits of venison
High Omega 3 levels
Venison is becoming increasingly popular and sales of the meat are up. It is of course perfect for those following the ‘Paleo’ diet.
When cooking venison always remember to rest it for 5-10 minutes to encourage the juices to run through.
Our recipes offer plenty of different ways to serve this versatile meat. Many people just think of roast venison, but there is much more to cooking it than that. You can use venison on skewers on a barbecue, or create a venison curry or use venison mince for burgers or lasagne. It’s also wonderful in a terrine, a stir fry or a venison pie.
Venison is lean, so you need to be careful not to overcook it. Searing is generally recommended.
Browse through our venison recipes below for inspiration.
Venison meatballs and tagliatelle Venison meatballs with anchovy olives and sun-dried tomatoes, herbs and tagliatelle pasta. (You might like to read which deer species offers the most delicious venison.) Ingredients…
Pulled venison recipe – Creole style I would recommend using roe or fallow for this lip-smacking Creole-style pulled venison recipe. (Read here on which deer species offers delicious venison.) Ingredients…
Venison is often overlooked in the barbecue season, but venison sausages, steak or delicious slow-smoked shoulder can be tasty choices and muntjac makes exceptional venison burgers. The venison chops I…
Game is perfectly adaptable for Indonesian dishes, as this venison stew will prove. Substituting chicken with pheasant or rabbit for satay works beautifully. A spatchcock partridge marinated in fragrant spices…