Venison Recipes

Roast Haunch of Venison with Bacon, Cabbage & Prunes

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A perfect joint for a Sunday afternoon, offering something a bit different from the usual roast dinner fare. With its own unique flavour, it pairs perfectly with this Autumnal tumble.

There is something uniquely satisfying about celeriac, bacon, and cabbage cooked in this way, with the addition of prunes making it a perfect marriage for this lovely venison joint. If you have the time, I implore you to use it and make a sauce/gravy to help lubricate the dish. A very decent bottle of red wine and perhaps a warm dessert served with custard would probably turn this into the perfect meal.

Serves: 5-6

Cook time: 4 hours

Ingredients

Prunes

Sauce

Method

For the Prunes

  1. Tip the water, sugar, brandy, star anise and bay leaves into a pan and bring to a boil.
  2. Remove from the heat and add the prunes. Set aside and leave the prunes to soak up all that lovely flavour overnight.

For the Sauce

  1. The sauce is the first place to start, as it will take a while to reduce to its glossy, rich finish.
  2. Preheat your oven to 200°C.
  3. Place your bones on a roasting tray and roast in the oven for 25-30 minutes, until lovely and browned.
  4. Meanwhile, take a large pan and set it on a high heat, with a tablespoon of olive oil. Add the carrots, garlic, and onions. Season with salt and begin to sweat off the vegetables. Keep on a medium heat and stir regularly, allowing the vegetables to colour a bit as they soften. Keeping a lid on the pan will help to speed up this process – about 20 minutes.
  5. Remove the bones from the oven and when the vegetables are soft and coloured, add the bones to the pan, followed by the red wine. Bring to a boil and simmer for a minute, then add the rosemary, thyme, juniper, and the stock.
  6. Bring this up to a boil and then reduce to a simmer and let it bubble away for an hour.
  7. Remove from the heat and leave aside to rest for 20 minutes; so that the bones can release any last remnants of flavour into the sauce.
  8. Pass the sauce through a fine sieve and discard the vegetables.
  9. In the same pan, return the sauce to the stove and reduce on a medium heat until the desired consistency and flavour are reached (probably about another hour). The sauce should have body and a deep beef flavour, ever so slightly offset by the wine. Taste for seasoning — I like to add a couple of drops of sherry vinegar (or your vinegar preference of choice).

To Cook the Venison

  1. Preheat your oven to 200°C.
  2. Make sure to take the Venison out of the fridge at least 3 hours before you intend to cook it. Cooking it from room temperature will make for a much better end product. Also to take into consideration, is that it will need to rest for at least 40 minutes when it comes out of the oven.
  3. Rub the joint with olive oil and then season well with salt, then place on a roasting tray ready for the oven. Cook at 200°C for 12 minutes, then turn the temperature down to 150°C and cook for a further 40 minutes.
  4. Remove the joint from the oven and leave somewhere to rest for at least 40 minutes.
  5. While the venison is resting find a large, heavy bottomed pan for the celeriac and place it over a high heat. Add the lardons and let caramelise and release all their fat, which is essential to this dish. Stir them regularly.
  6. Once the lardons are a beautiful rich brown and swimming in their own fat, carefully add the celeriac and bay leaves and season with salt and pepper. Reduce the heat to medium and cook them together, stirring regularly, for about 10-12 minutes. You want the celeriac to be pretty much fully cooked, but definitely not mushy.
  7. At this point, add the savoy cabbage and a splash of stock or water. Stir everything together and fit the lid on the pan. Cook for about 4 minutes like this, then remove the lid and continue cooking until the cabbage is wilting.
  8. Remove the prunes from their liquid and fold them through the cabbage and celeriac.
  9. Check the seasoning and adjust as necessary.
  10. Carve the joint and ensure each plate receives a good lick of that wonderful sauce.

Order meat online

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

Instagram

  • The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
  • The fallacy of Spring lamb! When we eat lamb in early April, we aren’t eating the lovely little fluffy things people see hopping about in the fields. In fact, you’re actually eating – or at least you are if you are buying from us – old season lamb. The animals that were born the previous springtime. They are age wise, on the verge of morphing into hogget and, in our opinion, it is lamb at its very best. More flavourful as the meat has developed with age, but still with the tenderness one expects with lamb. One thing that is not in doubt is that it pairs perfectly with a lot of the seasonal ingredients of this time of year, the peas, broad beans and courgettes from the continent, plus Jersey royals, asparagus and wild garlic from these shores. We have plenty of these wonderful carcasses ageing in our fridges, so embrace the idea of eating last years spring lamb!
  • A classic of French cooking, built on combinations that have stood their ground for good reason, and long may they do so. Chicken breast roasted in brown butter, creamy mash worked with plenty of butter and dairy, and a mustard sauce brought together with cream. It reads rich, but it eats with balance. The Dijon and tarragon cut through, lifting the dish and keeping it in check.
  • A classic of French cooking, built on combinations that have stood their ground for good reason, and long may they do so. Chicken breast roasted in brown butter, creamy mash worked with plenty of butter and dairy, and a mustard sauce brought together with cream. It reads rich, but it eats with balance. The Dijon and tarragon cut through, lifting the dish and keeping it in check. This is food that does not chase anything. It knows exactly what it is.
  • Filmed on a blustery day at the Harewood House estate, Ellen talks us through the Highland cattle and the wider farming approach shaping the land here. These short films look at how the estate is guiding the land back towards what it once was, using the right livestock for the right terrain and allowing systems to work with the landscape rather than against it. Hardy cattle, able to outwinter on pasture alone, reduce the need for inputs and bring a different kind of balance to the farm. For chefs, this is where the story begins. The flavour comes later, but it is built here, in the fields, through decisions made over time rather than in a single season. It is a strong example of thoughtful farming, where lower inputs and careful management can support both the land and a sustainable margin, all driven by a clear intention to make the estate work for nature as much as it does for people.
  • We love it when a plan comes together! And this little project with @llewelynslondon provides a great example. It all started with a trip up to Swaledale HQ, to see the butchery and meet the team; bacon, black pudding and egg baps were laid on fo breakfast. Then it was off to see one of our network of farmers; Jim Mallender, over in Thornton in craven. Jim and his family showed us round and held a sort of farming Q&A. Then we cooked some cuts on a bbq and sampled the llewelyns take on a hotpot. Truly bringing farmers and chef together and a wonderful day for all involved. Off the back of the visit a special dinner an d a three course menu of dreams. It celebrates not just our produce and their cooking but also the 6 beautiful years that head chef michael (@skinnylittlefatman) has spent at the helm of this charming restaurant. We are extremely excited to eat and drink tonight to celebrate all those things.
  • There might not be a food that is more of this generation than fried chicken. It’s eminently Instagram-able (or TikTok-able depending on your age), malleable to various cuisines and extremely delicious. Plus, it has just the right amount of technique, if you know what I mean. The sort of thing that, if you’re not giving it the requisite thought and attention, can be a bit ropey. No danger of that here though… @Grylos has given it the Swaledale treatment, i.e. keeping it simple, making it delicious and showing off our incredible meat. So, with no more than a saffron aioli, some shredded iceberg and a few sliced pickles, this is the fried chicken burger of dreams! Oh, sorry, nearly forgot the crispy chicken skin – told you there was just the right amount of technique. There are few things that we would want to munch down for lunch more than one of these bad boys. Give ‘em a whirl!
  • Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
@swaledalebutchers
@swaledalebutchers
•
Follow
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
1 day ago
331
View on Instagram |
1/8
@swaledalebutchers
@swaledalebutchers
•
Follow
The fallacy of Spring lamb! When we eat lamb in early April, we aren’t eating the lovely little fluffy things people see hopping about in the fields. In fact, you’re actually eating – or at least you are if you are buying from us – old season lamb. The animals that were born the previous springtime. They are age wise, on the verge of morphing into hogget and, in our opinion, it is lamb at its very best. More flavourful as the meat has developed with age, but still with the tenderness one expects with lamb. One thing that is not in doubt is that it pairs perfectly with a lot of the seasonal ingredients of this time of year, the peas, broad beans and courgettes from the continent, plus Jersey royals, asparagus and wild garlic from these shores. We have plenty of these wonderful carcasses ageing in our fridges, so embrace the idea of eating last years spring lamb!
1 week ago
622
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
A classic of French cooking, built on combinations that have stood their ground for good reason, and long may they do so. Chicken breast roasted in brown butter, creamy mash worked with plenty of butter and dairy, and a mustard sauce brought together with cream. It reads rich, but it eats with balance. The Dijon and tarragon cut through, lifting the dish and keeping it in check.
3 weeks ago
7
View on Instagram |
3/8
@swaledalebutchers
@swaledalebutchers
•
Follow
A classic of French cooking, built on combinations that have stood their ground for good reason, and long may they do so. Chicken breast roasted in brown butter, creamy mash worked with plenty of butter and dairy, and a mustard sauce brought together with cream. It reads rich, but it eats with balance. The Dijon and tarragon cut through, lifting the dish and keeping it in check. This is food that does not chase anything. It knows exactly what it is.
3 weeks ago
535
View on Instagram |
4/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Filmed on a blustery day at the Harewood House estate, Ellen talks us through the Highland cattle and the wider farming approach shaping the land here. These short films look at how the estate is guiding the land back towards what it once was, using the right livestock for the right terrain and allowing systems to work with the landscape rather than against it. Hardy cattle, able to outwinter on pasture alone, reduce the need for inputs and bring a different kind of balance to the farm. For chefs, this is where the story begins. The flavour comes later, but it is built here, in the fields, through decisions made over time rather than in a single season. It is a strong example of thoughtful farming, where lower inputs and careful management can support both the land and a sustainable margin, all driven by a clear intention to make the estate work for nature as much as it does for people.
4 weeks ago
64
View on Instagram |
5/8
@swaledalebutchers
@swaledalebutchers
•
Follow
We love it when a plan comes together! And this little project with @llewelynslondon provides a great example. It all started with a trip up to Swaledale HQ, to see the butchery and meet the team; bacon, black pudding and egg baps were laid on fo breakfast. Then it was off to see one of our network of farmers; Jim Mallender, over in Thornton in craven. Jim and his family showed us round and held a sort of farming Q&A. Then we cooked some cuts on a bbq and sampled the llewelyns take on a hotpot. Truly bringing farmers and chef together and a wonderful day for all involved. Off the back of the visit a special dinner an d a three course menu of dreams. It celebrates not just our produce and their cooking but also the 6 beautiful years that head chef michael (@skinnylittlefatman) has spent at the helm of this charming restaurant. We are extremely excited to eat and drink tonight to celebrate all those things.
4 weeks ago
58
View on Instagram |
6/8
@swaledalebutchers
@swaledalebutchers
•
Follow
There might not be a food that is more of this generation than fried chicken. It’s eminently Instagram-able (or TikTok-able depending on your age), malleable to various cuisines and extremely delicious. Plus, it has just the right amount of technique, if you know what I mean. The sort of thing that, if you’re not giving it the requisite thought and attention, can be a bit ropey. No danger of that here though… @Grylos has given it the Swaledale treatment, i.e. keeping it simple, making it delicious and showing off our incredible meat. So, with no more than a saffron aioli, some shredded iceberg and a few sliced pickles, this is the fried chicken burger of dreams! Oh, sorry, nearly forgot the crispy chicken skin – told you there was just the right amount of technique. There are few things that we would want to munch down for lunch more than one of these bad boys. Give ‘em a whirl!
1 month ago
665
View on Instagram |
7/8
Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
@swaledalebutchers
@swaledalebutchers
•
Follow
Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
1 month ago
52
View on Instagram |
8/8