Charred leeks, trout roe and venison with fried potatoes

By Niklas Ekstedt From Saturday Kitchen Ingredients For the air-dried venison 200g/7oz salt 400g/14oz piece venison loin For the charred leek cream 200ml/7fl oz double cream 1 leek, charred on a gas flame 2 tbsp lemon juice salt For the fried potatoes …

Loin of venison with creamed corn and cobnuts

By Matt Tebbutt From Saturday Kitchen Ingredients 2 small onions 300g/10½oz venison loin splash Madeira 10g/⅓ oz butter 2 thyme sprigs 1 garlic clove, peeled and smashed 1 tbsp demi-glace 2 corn on the cobs, stripped of corn 1 thyme sprig 10g/⅓ oz butter 50ml/2fl oz chicken stock 25ml/1fl …

Rack of venison with spiced butter and chard

col type=”one-fourth”]Preparation time less than 30 mins[/col] By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 1 3-bone French-trimmed rack of venison 2 banana shallots, finely chopped 250ml/9fl oz red wine splash red wine vinegar 2 sprigs thyme 1 bay leaf 1 …

Venison with winter vegetables, crispy seaweed and parsley

By Glynn Purnell From Saturday Kitchen Ingredients 1 tbsp olive oil, for frying 300g/10½oz smoked pancetta, cut into cubes 12 baby onions 3 salsify, peeled and cut into cubes 325ml/11fl oz port 500ml/18fl oz red wine 1 tbsp caster sugar 1 tbsp redcurrant jelly 8 venison loin …

Venison, coconut-curried pumpkin and mustard cabbage

By Peter Gordon From Saturday Kitchen Ingredients 4 x 150g/5½oz venison loin or leg steaks ¼ small Savoy cabbage (250g/9oz) core removed and thinly shredded 1 tbsp English mustard 3 tbsp cider vinegar or other white vinegar 1 tsp caster sugar 1 tsp salt 500g/1lb 2oz pumpkin, peeled, …

Wok-fried venison and jungle-style curry with lemongrass and lime Thai rice

By Ching-He Huang From Saturday Kitchen Ingredients For the venison 300g/10½oz tender venison fillet 1 tbsp Shaosing rice wine 2 tbsp cornflour 1 tbsp fish sauce pinch sea salt pinch ground black pepper pinch caster sugar 1 tbsp vegetable oil 1 lime, juice only For the jungle …

Rack of venison with a cep crust, venison tartare, wild mushrooms and venison broth

By Matt Tebbutt From Saturday Kitchen Ingredients For the broth 500ml/18fl oz light chicken stock 3–4 dried ceps (also known as porcini mushrooms) 500g/1lb 2oz venison bones, chopped and roasted 1 juniper berry 1 sprig thyme 1 garlic clove, peeled and smashed 1 bay leaf For …