Monday, 29 October 2012

Venison cooked in Cider and a Giveaway



Venison is one of those meats that many people shy away from.  Perhaps because they are not sure how to cook it, and then there is the 'Bambi' factor.  Neither of these reasons would put me off and I have cooked venison in the past but I find that it is just not readily available at the butcher or the supermarket. It's nice to know that I'm in tune with top chefs Valentine Warner and Ainsley Harriott who were championing Venison and Mustard on the Great British Food Revival and I couldn't  believe how closely Valentine Warner's views  about venison were to mine!

So I was excited to see that as part of  Flavour Fortnight in August this year, a Vension Farm Walk and tasting was offered by Millbank Parkland Venison just outside Lockerbie.


Millbank Farm is run by Emma Boyes with her husband Gareth, and after a walk around the farm to see the deer, Emma  prepared some recipes which we were able to taste.  The sausages and burgers were delicious and all the dishes were full of flavour.  I was intrigued to see what I could make with this local produce, so last month I contacted Emma to see if she would like me to make some dishes with venison from her farm.



Venison is regarded as the premier meat for the health conscious. With the lowest fat, lowest cholesterol and the highest protein content of any meat combined with high iron content and omega 3 it is ideal for those on a healthy or low cholesterol diet.
Venison: 6g/100g fat (beef/chicken/lamb/pork 12-20g/100g)
Venison:
198 kcal/100g (beef/chicken/lamb/pork 214-286kcal/100g)

Millbank Parkland Venison is exclusively sourced from 14 to 22 month old animals in prime condition, the meat is hung for the optimum period of 1 week, resulting in venison which is consistent, tender and of very high quality.
Not all venison is the same. Venison varies within species, age, gender, whether farmed venison or wild venison as well as the condition and health status of the deer. There are 6 deer species in the UK. Scottish venison includes fallow, red, roe and sika deer. We believe fallow and roe venison are of the highest quality due to the texture and flavour of the meat. At Millbank, through the choice of deer combined with how they manage and select the deer, they aim to consistently provide the very best culinary experience.

Millbank Farm Parkland Venison is Fallow Deer venison and wild Roe deer which are less gamey than  Red Deer venison and much more tender, it is low in fat and Millbank Farm venison is ethical, welfare friendly, stress free, low food miles, low carbon footprint, processed in their natural environment. This information and more is available on the Millbank Farm Parkland Venison website.


Haunch of Millbank Farm Parkland Venison in a Cider and Mustard Sauce

I wanted to come up with a recipe full of the flavours of autumn, which complemented rather than overpowered the venison, apples and squash seemed to be the answer!

Serves 4-6

1 small haunch of venison (approx 500g)
1tbsp olive oil
10g butter
6 sage leaves, chopped
150ml vintage cider
1 tbsp wholegrain mustard
100g creme fraiche
1 tsp cornflour
salt and freshly ground black pepper



You could easily increase the quantities to serve a larger group, this haunch will provide two half inch thick slices of venison per person for 6 people, or three slices for four people.



1.  Heat the olive oil in a pan on a medium heat.
2. Brown the haunch of venison in the pan, then remove to an oven proof dish.

3. Add the butter and sage leaves to the pan juices  and cook for 1 minute, then add the cider and mustard. Let it bubble up for 2-3 minutes, then add to the venison in the ovenproof dish.

4. Cover with foil and bake in the oven at 180C for 45 minutes.
5. Once cooked, lift the venison onto another plate cover with foil and allow to rest.
6. Pour the  mustardy juices into a small saucepan and heat until simmering.
7. Mix the teaspoon of cornflour with the creme fraiche and add to the juices.
8. Cook until slightly thickened.
9. Carve the haunch of venison in thick slices and serve on butternut squash and apple puree with the sauce poured over generously.

Butternut Squash and Apple Puree

1 medium butternut squash
2 Cox's Apple Pippins
3 tbsp olive oil
1/2 tsp salt


1. Heat the oven to 200C
2. Peel, deseed and chop the butternut squash into cubes. Cut the apples in half and take out the core with a teaspoon.
3. Put the 3tbsp of olive oil into a roasting tin and add the butternut squash and the apples to the tin and roast in the oven until the squash is tender, about 30 - 40 minutes.

4. When the squash and apples are soft, remove the apple pulp from its skin and puree both with a stick blender or liquidiser, season to taste.  The consistency should be similar to mashed potato.


The Millbank Farm Parkland Venison should be served slightly pink to be enjoyed at its best.  The flavour of the meat is excellent and goes really well with the sharp heat of the mustard and creme fraiche sauce and the sweetness of the butternut squash puree and cider.

If you would like to try some Millbank Farm Parkland Venison you can buy it from the
online farm shop  or take part in the giveaway below for a chance to win a taster pack for two people containing 2 rump steaks, 2 vension burgers and a ring of venison sausage.  Details of what you need to do are in the Rafflecopter widget with opportunities for bonus entries.   Please remember to read the terms and conditions.


Barbeque Pack

a Rafflecopter giveaway

126 comments:

  1. gorgeous cooking anything in cider but this looks divine... I made a venison lasagne once and it was mighty fine, probably make that again!... lovely post and fab give away, thank you x

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  2. I'd have a go at making a venison chilli, had it once before years ago and it was divine.

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  3. venison with a redcurrant and juniper sauce

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  4. Venison Stroganoff is my choice! Strips of venison cut very fine and cooked very briefly. Served with buttered taglietelle and green salad...

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  5. I made vennison steaks with a port and juniper jus the other day. I'd be very tempted to make that again. However I think I'd actually go for pairing it with chestnuts

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  6. I love venison! Had a venison haunch today (but at a restaurant) and I generally serve it if I am cooking for christmas.

    I like marinading in red wine, rosemary and juniper, then roasting and serving with the sauce separately. And I love venison carpaccio too

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  7. I think I would make a stroganoff with the venison adding some mushrooms as well.

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  8. I'm a venison fan too. And I love your picture of the cute deer. Sweet.
    But, yeah, I'll still eat them.

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  9. Arghh I hate these rafflecopter things. I would make roast loin with mash and a redcurrant sauce.

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  10. I have never tried Venison before...So think Venison and ale pie sounds lovely....

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  11. I would make Texas Venison - It is similar to Carne Guisada, and goes well as a main course or a filling in a tortilla. The venison comes out moist and tender in a slow cooker!

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  12. I would make a Venison Casolet (Like a casarole, but thicker and more unctuous)

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  13. roast venison in a red wine sauce
    @jen1984j

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  14. Ive actually never had venison before but always wanted to try it , I would make a venison casserole. perfect for cold nights and easy to do @chanson2010 on twitter

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  15. I would probably just try and roast it in the oven.

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  16. I'd braise the venison steaks with a splash of sloe gin - love the combination of venison and juniper, and the sloes would give it an Autumn touch

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  17. Venison casserole made with echallion shallots and homemade rown jelly.

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  18. A nice venison, red wine and mushroom casserole.

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  19. A nice venison, red wine, and mushroom casserole.

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  20. Casserole, as it's so cold, it's casserole weather!

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  21. venison with a juniper sauce

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  22. I would just do the steaks pink with some roast pots and veg

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  23. I love venison. I'd like to do a lovely venison steak with a madeira and mushroom sauce.

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  24. Hmmm, a nice stroganoff I think.

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  25. the cider recipe looks great

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  26. I love the sound of the venison in a cider and mustard sauce

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  27. Not sure what to call it, but I think I'd use the venison with puy lentils, soe red onions and peppers, and stock & red wine. Sounds tasty served with crusty bread :D

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  28. Venison casserole, perfect for a cold winter evening

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  29. I am a SUCKER for venison sausages :) so I think I'd have a go at making my own :D

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  30. Venison with a black cherry sauce!

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  31. I love to make a meat loaf with venison and tasty mushrooms.

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  32. Venison sausages with mash, onions and peas.

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  33. I would make a lovel venison casserole

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  34. A casserole with lots of mushrooms, I think.

    Hazel Rea - @beachrambler

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  35. I would cook a really rich venison casserole

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  36. Never had venison before think I would like to try it in a caserole
    jillwebb@blueyonder.co.uk

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  37. Roast venison or venison casserole yum:)

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  38. pan fry it slowly with rosemary

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  39. I have never cooked venison so I would try your recipe of cider and mustard sauce.

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  40. Venison Stroganoff

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  41. I never cooked Venison before but i would may be add a red wine sauce ?

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  42. I would make a hearty casserole.

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  43. A casserole made with a sauce of red wine and shallots

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  44. I'd cook a lovely venison bourguignonn. It is really a perfect meat for matching with wine!

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  45. I'd keep it for Christmas & cook a lovely roast.

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  46. venison with juniper berries

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  47. I've never cooked venision before so I'd need to do some research before deciding what to cook. I think I'd keep it simple and maybe just make a port gravy to go with the steaks.

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  48. Some sort of curry experiment!

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  49. I recently ate out and enjoyed Venison with cranberry jus so would try and replicate it

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  50. A Seared venison salad

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  51. rupert summerton1 November 2012 17:02

    a nice pie

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  52. I'd cook venison steaks with a brandy and plum sauce with fries and roasted winter veg

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  53. I think venison is definitely under-rated. I love my mum's venison casserole which is flavoured with juniper and has the added depth of a square of dark chocolate melted into it. Delicious and thoroughly recommended. Your dish sounds delicious.

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  54. Venison in a casserole might be nice

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  55. A venison stew always goes down a treat

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  56. I would love to try a nice rich, venison curry. A rogan josh would be nice.

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  57. I'd start with the recipe you give fore venison in cider. It sounds lovely!

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  58. I would try to remake a lush venison wellington I ate in a restaurant last month!

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  59. I think the first time I try venison I'd just like to try it plain. Just well cooked with some red wine gravy and mash :)

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  60. id make a nice pie, service with cheesy mash

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  61. Venison pie with mashed potato and gravy

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  62. I think I'd be a bit adventurous and try a spicy venison satay

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  63. I'd make a venison version of lancashire hotpot so it could be cooked slowly..

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  64. ive never tried venison but not sure what id make first, but would have fun looking through for recipe ideas

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  65. At this time of year it would have to be a stew.

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  66. I would make a chinese stir friend rice noodle dish with slices of venison instead of beef.

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  67. I'd make it with a redcurrant sauce.

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  68. A lovely stew served with warm crusty bread on a cold day :)

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  69. A nice stew, cooked slowly

    (christine mutter)

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  70. a winter pie with root veg :)

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  71. Venison sausage toad in the hole

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  72. venison and ale casserole

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  73. i would make a Vennison cassorole with redwine and a bit of chocolate added at the end. serve with a mash of butternut squash and sweet potato.

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  74. I'd make Venison casserole - a lovely warming dish, especially for a cold, wintry Sunday afternoon!

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  75. A lovely rich venison casserole with red wine and maybe some dumplings to soak up all the lovely gravy

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  76. A lovely rich venison stew with red wine and some dumplings to soak up all the lovely juices

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  77. Venison with Mushrooms and a mix of Kale and Spinach

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  78. Venison burgers served with a homemade chutney.

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  79. Slow cooked venison in a red wine sauce with shallots, served with creamy mash and fine green beans.

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  80. Succulent braised venison from BBCgoodfood

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  81. In a Venison Wellington mmm sounds gorgeous already!!

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  82. I'd definitely make a casserole for these cold winter days!

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  83. Venison Goulash - Oh yes. Yum x

    Jo Kelly - @MrsD_Winchester x

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  84. I'll be making a casserole, yum!

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  85. I would try the steak in a cider and mustard sauce it looked yummy

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  86. I would try a casserole with alcohol.

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  87. a venison pie served with mash veg and gravy

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  88. I think I'd probably make a casserole.

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  89. pan fried with a red wine sauce

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  90. I would make some kind of casserole or stew,

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  91. I would make venison with a red wine sauce and chunky chips :)

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  92. I think a venison curry would be nice!

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  93. I think I would try vension steaks with some sort of sauce, maybe red wine

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  94. I'd make a wild mushroom and venison stroganoff

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  95. a rich stew with red wine and shallots

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  96. Hmm. Never cooked with it before, so might cop out and take it to mums as I'd be scared using it for the first time! But she would probably do something like an amazing casserole! :)

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  97. a home made venison burger for the barbeque

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  98. I would make a venison casserole with red wine

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  99. I would make a roast dinner with it

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  100. Charlotte Morris18 November 2012 22:15

    Venison wellington

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  101. I'd make a one-off casserole in my slow-cooker with red wine, shallotts & mushrooms.
    I'd put it on in the morning so I'll be greeted with the sublime aroma when I return from work :)

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  102. I would make Venison Wellington

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  103. I'd make a lovely pie with the venison.

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  104. venison with a redcurrant jus

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  105. venison with a redcurrant jus

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  106. I have no idea what I would make but am exited to look it up now.

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I love to read your comments and try to reply when I can, please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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