This collection brings together venison recipes from Swaledale’s chefs and contributors, from quick-cooked haunch steaks and carpaccio to roast saddle, slow-braised shoulder, sausages and mince.
There are simple ways to cook individual cuts alongside slower dishes, curries and British classics. Each recipe treats the venison in the way that suits it best, whether that means a fast sear, careful roasting or a long braise.
Inspired by the wild landscapes of Slovenia’s Bohinj region, Irina Janakievska pairs slow-cooked venison with sharp cranberries and fragrant quince. Garlic, rosemary and thyme complete the dish, with creamy celeriac or potato mash to serve alongside.
Juicy slices of venison with a lively green herb sauce, ready in around 20 minutes. Val has even cooked this in the woods, swapping cultivated herbs for wild ones. No kitchen required, provided you have something to cook over.
Venison sausages tucked into a billowing Yorkshire pudding, with onion gravy and greens alongside. George keeps this British favourite reassuringly straightforward. Mashed potato too, if you fancy it.
Venison haunch steaks served pink, with sweet glazed carrots and green peppercorn and thyme butter melting over the meat. A few carefully chosen accompaniments give the venison room to shine.
A cut worth getting to know. Rolled venison shoulder rewards a slow, gentle braise, with cider and chestnuts bringing sweetness and smoked bacon adding savoury depth. Serve with buttery crushed celeriac for an autumn supper.
A venison saddle might be more familiar in a restaurant kitchen, but George shows how to cook it at home. Red wine-braised lentils, bitter radicchio and pickled walnuts make this a roast worth taking your time over.
A departure from the traditional beef filling, but one George reckons is well worth making. Venison, potato and swede bake inside homemade shortcrust pastry, with plenty of black pepper. There’s particular satisfaction in making these yourself.
Val enjoys venison raw as well as cooked, and this carpaccio makes the most of its clean, delicate flavour. Paper-thin slices are dressed with herbs, lemon and horseradish. His recipe also works with beef fillet or sirloin.
A curry served in a loaf of bread: Val’s take on South African bunny chow puts venison at the centre. Toasted spices, curry leaves, ginger and garlic flavour the sauce, which soaks into the sourdough as you eat.
One for a Sunday afternoon, with celeriac, smoked bacon, cabbage and sweet prunes alongside the venison. George recommends taking the time to make the gravy. A bottle of red and a warm pudding with custard complete the occasion.
Venison takes the place of pork in this fiery Thai favourite, shared by Val with a nod to his friend Kay Plunkett-Hogge. Garlic, chillies and plenty of holy basil make for a lively lunch, served with rice and a fried egg.