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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

Labels: , , , , , , , , , ,

posted by Janice @ 20:20

126 Comments:

At 29 October 2012 at 20:29 , Blogger Unknown said...

Venison and ale pie

 
At 29 October 2012 at 20:37 , Blogger Unknown said...

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

 
At 29 October 2012 at 21:02 , Blogger Unknown said...

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

 
At 29 October 2012 at 21:06 , Blogger olivia280177 said...

venison with a redcurrant and juniper sauce

 
At 29 October 2012 at 21:12 , Blogger Mark Willis said...

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

 
At 29 October 2012 at 21:33 , Anonymous Anonymous said...

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

 
At 29 October 2012 at 21:58 , Blogger fiona maclean said...

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

 
At 29 October 2012 at 22:33 , Blogger kasza said...

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

 
At 29 October 2012 at 23:03 , Blogger Please Do Not Feed The Animals. said...

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

 
At 29 October 2012 at 23:04 , Blogger Please Do Not Feed The Animals. said...

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

 
At 30 October 2012 at 14:25 , Blogger Kim Carberry said...

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

 
At 30 October 2012 at 14:41 , Blogger akittensmittens said...

A big juicy casserole

 
At 30 October 2012 at 14:43 , Blogger glennamy said...

With red wine!

 
At 30 October 2012 at 14:43 , Blogger Tracy Nixon said...

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!

 
At 30 October 2012 at 14:53 , Blogger Unknown said...

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

 
At 30 October 2012 at 14:56 , Anonymous Anonymous said...

roast venison in a red wine sauce
@jen1984j

 
At 30 October 2012 at 15:02 , Blogger Unknown said...

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

 
At 30 October 2012 at 15:02 , Blogger Pooky said...

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

 
At 30 October 2012 at 15:44 , Blogger anywayup said...

vension and chips.... :D

 
At 30 October 2012 at 16:15 , Blogger Jane Willis said...

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

 
At 30 October 2012 at 16:26 , Blogger Liz Simpson said...

Venison casserole made with echallion shallots and homemade rown jelly.

 
At 30 October 2012 at 16:36 , Blogger Heather Haigh said...

A nice venison, red wine and mushroom casserole.

 
At 30 October 2012 at 16:36 , Blogger Heather Haigh said...

A nice venison, red wine, and mushroom casserole.

 
At 30 October 2012 at 16:42 , Blogger Unknown said...

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

 
At 30 October 2012 at 17:03 , Blogger philiboy said...

venison with a juniper sauce

 
At 30 October 2012 at 17:13 , Blogger Allan Smith said...

Roast Venison with Chili.

 
At 30 October 2012 at 17:28 , Blogger pompeypaul25 said...

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

 
At 30 October 2012 at 17:55 , Blogger Kelly Koya said...

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

 
At 30 October 2012 at 17:56 , Blogger Lisa said...

Hmmm, a nice stroganoff I think.

 
At 30 October 2012 at 18:22 , Anonymous Anonymous said...

the cider recipe looks great

 
At 30 October 2012 at 18:55 , Blogger Vals said...

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

 
At 30 October 2012 at 19:08 , Blogger Cheeky said...

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

 
At 30 October 2012 at 19:28 , Blogger Janice Mackin said...

Venison casserole, perfect for a cold winter evening

 
At 30 October 2012 at 19:43 , Blogger Emmyw said...

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

 
At 30 October 2012 at 19:47 , Blogger ITYIYBMAB said...

Venison with a black cherry sauce!

 
At 30 October 2012 at 19:48 , Blogger lapin d'or said...

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

 
At 30 October 2012 at 19:52 , Anonymous Sean Brady said...

Venison sausages with mash, onions and peas.

 
At 30 October 2012 at 19:54 , Anonymous Jayne Wilson said...

I would make a lovel venison casserole

 
At 30 October 2012 at 19:59 , Anonymous Anonymous said...

A casserole with lots of mushrooms, I think.

Hazel Rea - @beachrambler

 
At 30 October 2012 at 21:21 , Blogger jenniwren12 said...

I would cook a really rich venison casserole

 
At 30 October 2012 at 21:27 , Blogger mpad6869 said...

Venison and red wine pie

 
At 30 October 2012 at 21:39 , Anonymous Anonymous said...

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

 
At 30 October 2012 at 21:41 , Blogger Laura Caraher said...

Roast venison or venison casserole yum:)

 
At 30 October 2012 at 21:54 , Blogger paul said...

pan fry it slowly with rosemary

 
At 30 October 2012 at 22:21 , Blogger Unknown said...

venison stew

 
At 30 October 2012 at 22:57 , Blogger Grace Lavender said...

A nice pie or a stew

 
At 30 October 2012 at 23:20 , Blogger mellysocks said...

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

 
At 31 October 2012 at 00:13 , Anonymous Teresa Lee said...

Venison Stroganoff

 
At 31 October 2012 at 09:31 , Blogger Sarah Lambert said...

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

 
At 31 October 2012 at 09:53 , Blogger Pam said...

I would make a hearty casserole.

 
At 31 October 2012 at 10:34 , Blogger downingarms said...

A casserole made with a sauce of red wine and shallots

 
At 31 October 2012 at 12:21 , Blogger Janice said...

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

 
At 31 October 2012 at 12:23 , Blogger Blanket said...

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

 
At 31 October 2012 at 13:02 , Blogger mo3733 said...

venison with juniper berries

 
At 31 October 2012 at 14:58 , Anonymous Corina said...

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.

 
At 31 October 2012 at 16:18 , Blogger Unknown said...

Some sort of curry experiment!

 
At 31 October 2012 at 21:16 , Blogger Angela M - Garden Tea Cakes and Me said...

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

 
At 1 November 2012 at 11:32 , Anonymous Alan S said...

A Seared venison salad

 
At 1 November 2012 at 17:02 , Anonymous rupert summerton said...

a nice pie

 
At 1 November 2012 at 20:47 , Blogger Katie T said...

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

 
At 3 November 2012 at 19:07 , Blogger Caroline said...

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.

 
At 3 November 2012 at 23:05 , Blogger Unknown said...

Venison in a casserole might be nice

 
At 4 November 2012 at 14:15 , Blogger Louise said...

A venison stew always goes down a treat

 
At 4 November 2012 at 17:16 , Blogger Laura said...

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

 
At 5 November 2012 at 18:19 , Blogger Unknown said...

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

 
At 6 November 2012 at 20:09 , Blogger Anne said...

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

 
At 8 November 2012 at 22:09 , Blogger Emma Jackson said...

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 :)

 
At 9 November 2012 at 21:23 , Blogger nikki c said...

id make a nice pie, service with cheesy mash

 
At 10 November 2012 at 11:48 , Blogger webrunna said...

Venison pie with mashed potato and gravy

 
At 10 November 2012 at 11:54 , Blogger Unknown said...

A nice casserole

 
At 10 November 2012 at 15:33 , Anonymous Anonymous said...

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

 
At 11 November 2012 at 00:22 , Anonymous marina wilson said...

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

 
At 11 November 2012 at 10:12 , Anonymous Anonymous said...

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

 
At 11 November 2012 at 13:25 , Anonymous shell said...

A venison stew

 
At 11 November 2012 at 21:32 , Blogger nikki c said...

id make a nice rich stew

 
At 12 November 2012 at 09:44 , Anonymous Michelle said...

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

 
At 12 November 2012 at 12:15 , Anonymous May said...

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

 
At 12 November 2012 at 13:06 , Blogger Markfezzer said...

I'd make it with a redcurrant sauce.

 
At 12 November 2012 at 23:16 , Blogger katie skeoch said...

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

 
At 13 November 2012 at 11:54 , Anonymous Anonymous said...

A nice stew, cooked slowly

(christine mutter)

 
At 14 November 2012 at 10:28 , Blogger emma walters said...

a winter pie with root veg :)

 
At 14 November 2012 at 10:53 , Blogger jadring said...

Venison sausage toad in the hole

 
At 14 November 2012 at 10:56 , Anonymous Matt Hudson said...

venison and ale casserole

 
At 14 November 2012 at 22:44 , Anonymous phillippa lee said...

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.

 
At 15 November 2012 at 10:40 , Anonymous Ian Campbell said...

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

 
At 15 November 2012 at 13:05 , Blogger debwh142 said...

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

 
At 15 November 2012 at 13:06 , Blogger debwh142 said...

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

 
At 15 November 2012 at 15:16 , Blogger Unknown said...

Venison hot pot

 
At 15 November 2012 at 22:39 , Blogger tubbyj said...

got to try a stroganof

 
At 16 November 2012 at 15:42 , Anonymous Max Kalba said...

Venison with Mushrooms and a mix of Kale and Spinach

 
At 16 November 2012 at 21:54 , Anonymous Anonymous said...

Venison burgers served with a homemade chutney.

 
At 17 November 2012 at 17:52 , Blogger happyfox said...

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

 
At 17 November 2012 at 19:52 , Anonymous jayne b said...

Succulent braised venison from BBCgoodfood

 
At 17 November 2012 at 22:58 , Blogger Christine Hansell said...

In a Venison Wellington mmm sounds gorgeous already!!

 
At 18 November 2012 at 00:07 , Blogger Unknown said...

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

 
At 18 November 2012 at 00:09 , Blogger Jo kelly said...

Venison Goulash - Oh yes. Yum x

Jo Kelly - @MrsD_Winchester x

 
At 18 November 2012 at 00:11 , Blogger Ruth_Marianna said...

A winter casserole

 
At 18 November 2012 at 00:26 , Blogger Sophie F said...

I'll be making a casserole, yum!

 
At 18 November 2012 at 09:48 , Blogger Linzi2484 said...

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

 
At 18 November 2012 at 14:51 , Anonymous Anonymous said...

I would try a casserole with alcohol.

 
At 18 November 2012 at 15:37 , Blogger Unknown said...

a venison pie served with mash veg and gravy

 
At 18 November 2012 at 16:42 , Blogger HelenA said...

I think I'd probably make a casserole.

 
At 18 November 2012 at 17:10 , Blogger Morrighani said...

pan fried with a red wine sauce

 
At 18 November 2012 at 17:32 , Blogger Lani Nash said...

I would make some kind of casserole or stew,

 
At 18 November 2012 at 17:40 , Blogger cheryl100 said...

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

 
At 18 November 2012 at 18:08 , Anonymous Hazel Rush said...

I think a venison curry would be nice!

 
At 18 November 2012 at 19:26 , Blogger Alison said...

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

 
At 18 November 2012 at 19:39 , Blogger Angela said...

I'd make a stroganoff

 
At 18 November 2012 at 20:05 , Blogger natz101 said...

I'd make a wild mushroom and venison stroganoff

 
At 18 November 2012 at 20:30 , Blogger lastkisstoo said...

a rich stew with red wine and shallots

 
At 18 November 2012 at 20:33 , Blogger Unknown said...

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! :)

 
At 18 November 2012 at 20:37 , Blogger tamalyn said...

a home made venison burger for the barbeque

 
At 18 November 2012 at 21:04 , Blogger yvonne said...

I would make a venison casserole with red wine

 
At 18 November 2012 at 21:52 , Blogger joanna_kow said...

venison stroganoff

 
At 18 November 2012 at 21:58 , Blogger joanna_kow said...

venison stroganoff

 
At 18 November 2012 at 22:05 , Blogger Alison said...

I would make a roast dinner with it

 
At 18 November 2012 at 22:15 , Anonymous Charlotte Morris said...

Venison wellington

 
At 18 November 2012 at 22:21 , Blogger grannybiker said...

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 :)

 
At 18 November 2012 at 22:38 , Blogger pepicola said...

I would make Venison Wellington

 
At 18 November 2012 at 23:18 , Blogger mumjd said...

a casserole

 
At 19 November 2012 at 00:25 , Blogger Unknown said...

I'd make a lovely pie with the venison.

 
At 19 November 2012 at 00:46 , Anonymous Joanne Crosby said...

venison with a redcurrant jus

 
At 19 November 2012 at 00:47 , Anonymous Joanne Crosby said...

venison with a redcurrant jus

 
At 19 November 2012 at 01:02 , Anonymous Holly Boyd said...

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

 
At 19 November 2012 at 01:08 , Blogger Angie said...

venison with a chocolate jus

 
At 19 November 2012 at 04:54 , Blogger sweetnene28 said...

I would make a stew with it

 

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