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Recipe for British Venison haunch with Herb and Mustard Crust and Autumn Berry Compote

Last week I was lucky enough to spend two days with chef Rachel Green, who gave me a masterclass in cooking game and venison. She's a particular fan of using seasonal fruits - and in autumn berries are in abundance. Here's a dinner party recipe that uses berries to set off the venison flavour to perfection and although you'll need to concentrate, it's not difficult.

Rachel Green true countrywoman

Rachel Green is a true counterwoman – and an expert chef

If a TV chef needs country credentials, then Rachel has them in spades. Her family have been farming in Lincolnshire for 14 generations and both her mother and grandmother were expert cooks.  Rachel picked up her first kitchen utensils when she was little more than a toddler. And when she wasn’t experimenting in the kitchen, she was out lambing, shooting game or skinning a deer.

We’re going to be bringing you a series of her recipes and here’s the first.

Recipe for British Venison haunch with Herb and Mustard Crust and Autumn Berry Compote

Serves 4


1 French trimmed thick Venison loin cut into 4cm pieces

Sea salt and black pepper

4 tbsp rapeseed oil

30g butter


For the Herb Crust:

100g fresh white breadcrumbs

A LARGE Handful finely chopped parsley leaves

2 tbsp fresh rosemary leaves, finely chopped

1 tbsp fresh thyme leaves, finely chopped

Sea salt and black pepper


For the New Potatoes:

400g baby new potatoes

2 springs fresh thyme

A few cloves garlic, peeled and crushed

2 tbsp rapeseed oil

30g butter


Preheat oven to 200C/400F/Gas 6



  • For the potatoes, cut the potatoes in half-length ways and par boil for 8 minutes, drain and cool slightly. Put the potatoes into a bowl and toss with the oil, thyme, garlic, sea salt and black pepper. In a roasting tray, melt the butter. Roast the potatoes for approximately 30 to 40 minutes, until golden brown.
  • For the venison loin, season generously with sea salt and black pepper.
  • Mix the breadcrumbs and parsley, rosemary and thyme together. Then press the loins in the seasoned flour, then the beaten egg and finally in the herb breadcrumb mixture, coating each side well.
  • Heat a pan with 4 tablespoons of rapeseed oil and 30g of butter.  When the oil and butter is hot, seal the venison on both sides until the surface is golden brown.  No longer than 1 minute on each side.
  • Place the venison in the oven on top of the roast potatoes and cook for 3-5 minutes until the meat is rare.
  • Remove the venison and potatoes from the oven and rest for 5 minutes in a warm, place.
  • On a large warm platter place the potatoes in the middle of the platter and lay the venison on top.
  • Serve with the autumn compote in a jug.


autumn berry compote

Autumn berry compote sets off the flavour of the venison to perfection

Autumn Berry Compote


500g autumn berries

6 crushed juniper berries

1 Star Anise (optional)

Zest and juice of one small orange

2 tbsp Runny English honey



Put all the ingredients into a pan and simmer gently for 2 minutes or until the fruit releases its juice slightly.

Serve with the Venison and potatoes.

venison with autumn berries

Venison with autumn berry compote

With many thanks to Rachel Green for sharing this recipe with Shooting UK .