Inspired by Slovenia’s Bohinj region, Irina Janakievska cooks bacon-wrapped venison with quince, cranberries and juniper, serving the reduced cooking juices alongside.
Venison Recipes
11 RecipesThis 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.
Shop our venison collection, prepared by our butchers and Always Fresh, Never Frozen®. For game birds and more seasonal options, browse our British wild game collection.
Val’s Venison Haunch Steak with Green Sauce
Valentine Warner sears and butter-bastes venison haunch steaks, then serves them with a chopped herb sauce of capers, garlic, mustard and olive oil.
George’s Venison Sausage Toad in the Hole
George Ryle bakes venison sausages in Yorkshire pudding batter, with red onion and cider gravy and buttered cabbage alongside. Breakfast sausages work here too.
Venison Haunch Steak with Glazed Carrots & Green Peppercorn Butter
George Ryle serves pan-fried venison haunch steaks with carrots glazed in cider, stock and butter, finishing the meat with green peppercorn and thyme butter.
Braised Shoulder of Venison with Chestnuts, Cider & Crushed Celeriac
George Ryle gives rolled venison shoulder a slow braise with cider, smoked bacon, shallots and sage, serving it with chestnuts and crushed celeriac.
Roast Saddle of Venison with Braised Radicchio & Pickled Walnuts
George Ryle pairs butter-basted venison saddle with lentils cooked in red wine and smoked bacon, braised radicchio and a sauce finished with pickled walnuts.
George’s Venison Pasties
George Ryle fills homemade butter-and-lard shortcrust pastry with diced venison, potato and swede, seasoned generously with black pepper and baked until golden.
Val’s Venison Carpaccio
Valentine Warner rolls chilled venison loin into paper-thin slices, then dresses it with fresh herbs, lemon, toasted fennel seeds, horseradish and pickled walnut.
Val’s Venison Bunny Chow
Valentine Warner quickly sears sliced venison loin before adding it to a curry of toasted spices, coconut water and lime, served inside a warm sourdough loaf.
Roast Haunch of Venison with Bacon, Cabbage & Prunes
George Ryle serves roast venison with celeriac and Savoy cabbage cooked in smoked bacon fat, folding through spiced prunes and finishing with red wine gravy.
Val’s Venison Pad Krapow
Valentine Warner shares this recipe from Kay Plunkett-Hogge, stir-frying venison mince with garlic, chillies, fish sauce and holy basil, with rice and a fried egg.