There are so many brilliant venison recipes out there, from pies and stews to burgers and sausages, but it can sometimes be tricky to know what’s the best recipe for different cuts of meat.
We’ve found some brilliant recipe ideas below to give you some inspiration for the best way to serve up our mouth-watering, tender venison haunch steaks.
At Barony Country Foods our venison steaks are cut from the prime part of the haunch. These steaks are perfect simply grilled or pan fried, or you could even cook them on the barbeque during the summer months for added smoky flavour.
Our top tip? Always leave your venison steaks to rest for a minimum of 15 minutes after cooking to ensure maximum tenderness.
The pineapple juice in this recipe might seem like a strange ingredient, but it’s ideal for marinating. This helps to make the meat nice and tender, as well as adding a little sweetness to the dish, and it’s a great recipe if you don’t want to have to spend lots of time in the kitchen. The steaks can be marinated in the fridge for three hours, and then only take 3-5 minutes to cook.
An alternative to boiled Brussels (which could be replaced by chopped cabbage or even broccoli in the summer months), this dish combines slices of seared venison steaks with a crispy bubble and squeak. A perfect meal for mid-week if you’ve got leftover veggies from a roast dinner at the weekend!
Served alongside mashed butternut squash and mashed potato, this recipe is a great alternative to the traditional ‘steak and chips’. It’s also a simple option if you’re feeding a crowd of people. The recipe suggests buying ready diced butternut squash and sweet potato, which can be a huge time saver, so if you’re planning a get together, especially in the autumn months, you won’t go far wrong!
This indulgent recipe is quick and easy; it only takes five minutes to prep and a further 15 minutes to cook. It’s versatile too, so you could serve it alongside some green beans and potatoes, or a dressed salad with a side of crusty white bread.
As Jamie Oliver says at the start of this recipe:
“Although you can make this with venison fillet, haunch steak is just as good for frying; not only is it cheaper, but it has a good texture.”
This is a bit of a twist on a traditional French dish, using venison steaks instead of beef. If you don’t have a julienne cutter to finely slice the potatoes, you could just make your own chunky chips or potato wedges… or you could even use frozen oven chips (we won’t tell anyone!)