Having harvested your venison respectfully, using up every last morsel soon becomes second nature. These venison recipes from Anna Rogers of Very Good Venison will help you minimise your waste...

 

Roast Venison

Ingredients

  • Haunch of venison
  • 1 tbsp juniper berries
  • 3/4 tbsp cumin seeds
  • 3/4 tbsp fennel seeds
  • 2 tbsp olive oil
  • Generous pinch of salt
  • Black pepper
  • 5 garlic cloves for the roasting dish

Method

1. Crush the seeds and berries in a pestle and mortar and add the olive oil, salt and pepper.

2. Press the mix into your venison.

3. Sit the venison on 5 or more lightly bruised garlic cloves (no need to peel them) in a roasting tin.

4. You will need the oven set at 200°C. To work out how long you will need to cook the venison for follow this method: cook the venison at 15 minutes per lb plus 15 minutes.

5. Baste halfway through cooking,

6. Rest the meat for at least 30 minutes.

7. Serve with all your favourites.

Caramelised Onion cream cheese and Venison loaded jacket potato

Ingredients

  • 1 medium potato
  • 2 tbsp caramelised onion Philadelphia
  • A few slices of venison roast leftovers
  • Few sprigs of fresh thyme
  • 1 spring onion
  • Cheddar cheese for grating

Method

1. Pre-heat the oven to 220°C.

2. Wash and prick the skin of the potato. Oil the skin and season if desired.

3. Cook for 1hr 30min.

4. Once cooked, scoop out the potato into a bowl.

5. Give the skins a little spray with oil and return to the oven in a dish to crisp while you make the filling.

6. Stir in the Philadelphia.

7. Chop and add the venison (leave a little to top at the end), chopped spring onion and thyme.

8. Season with salt and pepper.

9. Remove the skins from the oven and refill the skins with the mix.

10. Top with your saved venison slices and grate over a little cheddar.

11. Leave in the oven for five minutes while you prep a salad.

12. Then serve, drizzle with olive oil and a few more thyme sprigs. It really doesn’t get much easier than that does it?!

Roast Potato Muffins

Ingredients

  • 6-hole silicon muffin tin
  • A little oil to line each hole
  • 4 roast potatoes, chopped
  • 1 small white onion, gently fried in butter and oil
  • 4 eggs, beaten
  • Splash of milk
  • 5 cherry tomatoes, chopped
  • Grated cheese
  • A few fresh basil leaves, chopped
  • Salt and pepper

Method

1. Brush the muffin tin with a little oil.

2. Gently fry off the onion till soft.

3. Evenly spread out the potatoes between each muffin and do the same with the onion, tomatoes and cheese.

4. Whisk up the eggs and milk, adding the fresh basil and salt and pepper. Pour into each muffin hole.

5. Cook at 180°C for 20 minutes. Allow to cool a little, then turn out. Eat hot or cold. I served mine with salad and leftover stewed red cabbage.