Venison is the name given to the meat of any deer — roe, red, fallow and sika being the species most commonly available in Britain.
Shooting Season:
England, Stag: 1 August — 30 April, Hind: 1 November — 28⁄9 February
Scotland, Stag: 1 July — 20 October, Hind: 21 October — 15 February
The largest is the red deer, which is found mainly in the high hills and mountains of Scotland, in the forests of Cumbria and Norfolk and on moorland in South West England.
Shooting Season:
England, Buck: 1 August — 30 April, Doe: 1 November — 28⁄9 February
Scotland, Buck: 1 August — 30 April, Doe: 21 October — 15 February
It is possible that the fallow deer was introduced to this country by the Romans. In the Domesday Book, thirty-one deer parks are recorded where fallow were kept securely in pens and used for food. Inevitably, some escaped and established themselves in forests and parks in both England and Scotland.
Shooting Season:
England, Buck: 1 April — 31 October, Doe: 1 November — 28⁄9 February
Scotland, Buck: 1 April — 20 October, Doe: 21 October — 31 March
The roe deer may be found in woodland throughout Scotland and in most counties of southern England and East Anglia.
Shooting Season:
England, Stag: 1 August — 30 April, Hind: 1 November — 28⁄9 February
Scotland, Stag: 1 July — 20 October, Hind: 21 October — 15 February
The sika was introduced to Britain during the latter part of the nineteenth century and is now well established in many counties of England and Scotland.
There is no close season for the tiny muntjac and Chinese water deer, but they are best stalked in winter when the foliage is at its minimum.
Unless you have an experienced stalker in the family you are unlikely to have to deal with a whole carcass, but if one does happen to come your way, it is wise to ask an expert, or pay your local butcher to skin and joint it for you. Venison is becoming more widely available to the general public owing to the promotion of deer farming on a commercial scale. Even so, a good proportion of red deer meat from Scotland is exported to Germany. Most game dealers are able to supply venison and many supermarkets have joints or stewing venison from autumn until spring, with the price comparing favourably with beef. Venison is darker in colour than beef and has the advantage of being very lean. Roe deer is considered to be the finest meat, followed by red and fallow deer. The flesh should be dark red and finely grained. A young beast is preferable to an older one as the meat is likely to be less strong and more tender.
The length of time to hang a carcass must be governed by the season. The longer the beast hangs the stronger the flavour of the meat. A week to ten days is quite long enough in cool weather and in warm conditions four or five days will do.
The haunch and saddle are the joints for roasting or braising. Chops may be fried or grilled and the neck and shoulder used for casseroles or pies. The liver, often considered a delicacy in a young animal, is best eaten fresh. The underfillet, as in beef, is probably the finest cut of all and should be lightly grilled or fried. Treat a roasting joint as you would beef, except that, since it lacks natural fat, some should be added during cooking, but do not overcook, especially if you are leaving a joint to serve cold. The meat will shrink alarmingly, but there is virtually no wastage. It is by no means essential to marinate venison before cooking, but it does help to add moistness to the meat.
Venison freezes very well for at least ten months to a year as there is no fat to taint the meat. It will be less dry if marinated during thawing.
As there is virtually no fat on venison, it will keep moist if it is covered with fat pork or streaky bacon and wrapped loosely in foil during cooking. It is not essential to marinate the joint first, especially if the animal is young, but it does add to the flavour and help to moisten the meat. Venison should be slightly undercooked, carved thinly and served very hot.
Haunch of venison
8-10 rashers streaky bacon
Sprigs of rosemary
Juice of 1 orange
Redcurrant or elderberry jelly
Lemon slices to garnish
300ml (1⁄2pt) red wine
1tbsp oil
1tbsp red wine vinegar
1 onion, chopped
Rind of 1 orange and 1 lemon
6 peppercorns
Bouquet garnish
Place the haunch in a large dish. Mix together the ingredients for the marinade and pour over the venison. Leave in a cool place for 2 days, turning and basting frequently.
Drain the venison and lay on a large sheet of foil. Sprinkle the meat with rosemary and cover with streaky bacon. Wrap the joint loosely, place in a large roasting tin and cook in a hot oven, 220°C (425°F), gas mark 7, for 15 minutes. Reduce the temperature to moderately hot, 190°C (375°F), gas mark 5, allowing 25 minutes per 450g (1lb). Open up the foil for the final 20 minutes.
Place the haunch on a carving dish, cover with foil and keep hot.
Strain the marinade and add to the pan juices together with the orange juice. Bring to the boil and adjust the seasoning.
Decorate the venison with lemon slices and serve with the gravy and redcurrant or elderberry jelly (see Good Companions).
The fillet or tenderloin is the prime cut and may be fried or grilled in the same way as beef steak. Before grilling, the steaks may be marinated for a few hours in oil and herbs, but this is not essential before frying. The important thing is not to overcook the steaks and to serve them immediately on hot plates.
4 venison steaks about 4cm (11⁄2in) thick
Butter or oil for frying
Salt and black pepper
225g (8oz) mushrooms
1tbsp dry sherry
Chopped parsley to garnish
Heat the butter or oil in a large frying pan and lightly fry the mushrooms. Keep hot.
Sprinkle the steaks with a little salt and black pepper. Add the sherry to the pan and cook the steaks for about 5 minutes on each side.
Place the steaks onto hot plates and spoon a little of the pan juices over each steak. Sprinkle with mushrooms and chopped parsley and serve at once with a green salad.
Cold venison, slightly underdone and carved thinly, is excellent served with a fruit chutney, game chips and a coleslaw or waldorf salad (see Good Companions). If you are using the remains of a venison joint, cut the meat into thin strips and mix thoroughly with a dressed salad such as chicory and orange.
225g (8oz) cooked venison
4 medium-sized chicory heads
2 large oranges
4tbsp olive oil
2tbsp orange juice
Salt and freshly milled black pepper
2tbsp chopped parsley or chives to garnish
Cut the venison into thin strips and place in a serving bowl.
Cut the chicory crossways into 5mm (1⁄4in) slices and add to the bowl.
Remove the peel and pith from the oranges and cut into thin slices using a serrated knife. Add to the venison and chicory.
Put the oil, orange juice, salt and pepper into a screw-topped jar and shake until well blended. Pour over the salad and mix well.
Sprinkle with chopped parsley or chives and serve with new potatoes or fresh bread.
Any stewing venison or meat cut from the shoulder may be used for this popular family meal.
675g (11⁄2lb) stewing venison, cubed
25g (1oz) seasoned flour
1tsp cinnamon
1 large onion, finely chopped
300ml (1⁄2pt) beef stock
225g (8oz) tomatoes, blanched, skinned and sliced
1tsp basil
Black pepper
225g (8oz) self-raising flour
1⁄2 level tsp salt
50g (2oz) margarine
150ml (1⁄4pt) cold milk
Beaten egg
Watercress to garnish
Coat the cubes of venison in flour seasoned with salt, pepper and cinnamon and place in a casserole.
Add the chopped onion, tomatoes, basil and black pepper and stir in the stock. Cover and cook in a moderate oven, 180°C (350°F), gas mark 4, for 2 hours or until the venison is tender.
To make the scones, sift the flour and salt into a mixing bowl and rub in the margarine until the mixture resembles fine crumbs. Add the milk and mix to a soft dough.
Turn onto a lightly floured board and knead quickly until smooth. Roll out the dough to 5mm (1⁄4in) in thickness. Cut into rounds with a 4cm (11⁄2in) cutter.
Venison and Tomato Cobbler
Remove the casserole from the oven and increase the temperature to 220°C (425°F), gas mark 7. Uncover the casserole and top the meat with the scones. Brush with beaten egg and bake at the top of the oven for 20 minutes or until the scones are well risen and golden brown.
Decorate with watercress and serve with spiced red cabbage (see Good Companions) or a green vegetable.
Visitors to the Game Fair in recent years may have lunched on hot dogs with a tasty venison sausage in the middle! Veniburgers are much easier to make at home and they should be popular with children. This is a good way to use up left-overs from a venison joint, but as the meat tends to be dry, add an equal quantity of minced streaky bacon.
225g (8oz) cooked venison
225g (8oz) streaky bacon
1 small onion
2tbsp breadcrumbs
1 egg, beaten
Black pepper
Oil for frying
Mince the cooked venison, bacon and onion. Add the breadcrumbs and pepper and mix with the beaten egg. Shape into four flat round cakes.
Fry in shallow oil until well browned on each side. Serve in baps with a dash of tomato sauce, English mustard or elderberry jelly (see Good Companions).
After an early rising, the stalker will return home hungry for breakfast, and he might have a yearling in the bag. Whether or not he keeps the carcass, the liver is the stalker’s perk, removed as soon as the deer is killed. It is considered a great delicacy as long as it is eaten really fresh. Serve with eggs, bacon and tomatoes as a breakfast treat for all the family.
1 venison liver from a young deer
4 rashers bacon
4 eggs
4 tomatoes
Triangles of toast
Butter or oil for frying
Wash the liver thoroughly under cold running water, then cut into thin slices about 5mm (1⁄4in) thick. Heat some oil or butter in a frying pan and cook the liver for 5 minutes, turning once.
At the same time prepare the eggs, bacon and tomatoes in a separate pan so that you can serve the breakfast as soon as the liver is cooked.
Serve piping hot with triangles of toast and tea or coffee.
Venison marinated in wine and then braised on a bed of vegetables will help to keep the meat moist and succulent. If the joint has been frozen, allow it to thaw in the marinade so that all the juices are saved.
A haunch or saddle of venison
300ml (1⁄2pt) stock
1 onion, chopped
2 carrots, chopped
2 sticks celery, chopped
1tbsp rowan or redcurrant jelly
Salt and pepper
Parsley to garnish
300ml (1⁄2pt) dry white wine
1tbsp oil
Zest and juice of 1 lemon
Bay leaf
Sprigs of fresh parsley and thyme to garnish
Mix together all the ingredients for the marinade. Place the joint of venison into a large dish and pour over the marinade. Leave for 2-3 days, turning and basting frequently.
Put the chopped onion, carrots and celery into a large casserole or baking dish, add the venison and pour over the stock and marinade. Cover with a well-fitting lid or foil and cook in a moderate oven, 160°C (325°F), gas mark 3, allowing 30 minutes per 450g (1lb). Remove the meat, carve and keep hot on a serving dish.
Strain the gravy into a saucepan and pass the remaining vegetables through a sieve or blender. Return the vegetable purée to the saucepan. Add the rowan (see Good Companions) or redcurrant jelly and season to taste. Bring slowly to the boil.
Pour the sauce over the venison, decorate with sprigs of parsley and serve immediately with a selection of fresh vegetables.
Any cut of venison suitable for stewing may be used in this casserole. It is best cooked the day before it is needed, then reheated to improve the flavour and to ensure that the venison is tender.
900g (21b) stewing venison, diced
6 rashers streaky bacon, chopped
300ml (1⁄2pt) beef stock
300ml (1⁄2pt) Abbot Ale or similar strong ale
1tbsp raspberry or red wine vinegar
1tsp brown sugar
1 clove garlic, crushed
1tbsp wholewheat flour
100g (4oz) mushrooms
Black pepper
Blend the flour with a little of the stock in a large flameproof casserole; gradually add the rest of the stock and ale, and bring to the boil, stirring until it thickens.
Add the raspberry or red wine vinegar, sugar, garlic, diced venison, chopped bacon and pepper. Cover and simmer very gently for 11⁄2 hours.
The next day add the mushrooms and adjust the seasoning if necessary. Reheat in a moderate oven, 180°C (350°F), gas mark 4, for 1 hour.
Serve with jacket potatoes and sour cream.
Chilli is a traditional meal often served at annual deer camps and the first day of the duck hunting season. American hunters head for the outback at the opening weekend of deer hunting and as they come and go from the woods, help themselves to a bowl of warming chilli from the top of the cabin stove. Served with sour cream, saltine crackers, grated strong cheddar cheese and freshly chopped onions, this is a warm, welcoming meal for the cold Michigan winters.
(This recipe uses passata or sieved tomatoes, available in jars and cartons, which is similar to American tomato sauce.)
900g (2lb) ground (minced) venison
Oil for frying
2 large onions, chopped
2 cloves garlic, crushed
1 fresh jalapeno chilli, deseeded and chopped
800g (24oz) tin tomato sauce or passata
2 x 400g (14oz) tins of chopped tomatoes
2 x 400g (14oz) tins red kidney beans
2tbsp chilli powder
Pinch of cinnamon
Heat the oil in a large casserole and fry the onions, garlic and chilli. Other vegetables such as mushrooms, peppers or okra may be added at this stage. Add the venison and brown well. Add the tomato sauce or passata, chopped tomatoes and red kidney beans.
Stir in the chilli powder and cinnamon and gently simmer uncovered for 1 hour.
Not the usual bangers and mash but more of a cottage pie using venison sausages instead of minced beef.
900g (2lb) venison sausages
Oil for frying
2 eating apples, peeled and chopped
1 large onion, peeled and chopped
2tsp English mustard
1tbsp flour
2tsp fresh thyme
Black pepper
600ml (1pt) stock made from a cube or powder
675g (11⁄2lb) cooked potatoes, seasoned and mashed with milk and 1tbsp crème fraîche
Chopped parsley for garnish
Skin the sausages and break up the meat with a fork. Heat the oil in a frying pan and soften the apple and onion. Brown the sausage meat, stir in the mustard, flour, pepper and thyme. Gradually add the stock and simmer gently for 15 minutes, stirring occasionally.
Transfer to a pie dish and top with the creamy mashed potatoes. Cook at 180°C (350°F), gas mark 4, for 25 minutes. Garnish with chopped parsley and serve with roasted parsnips and a green vegetable.