Farmersgirl Kitchen

Venison cooked in Cider and a Giveaway

Uncategorized | October 29, 2012 | By

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)
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


  1. Leave a Reply

    belleau kitchen
    October 29, 2012

    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

  2. Leave a Reply

    Mark Willis
    October 29, 2012

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

  3. Leave a Reply

    October 29, 2012

    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

  4. Leave a Reply

    fiona maclean
    October 29, 2012

    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

  5. Leave a Reply

    October 29, 2012

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

  6. Leave a Reply

    October 30, 2012

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

  7. Leave a Reply

    Tracy K Nixon
    October 30, 2012

    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!

  8. Leave a Reply

    Carl Taylor
    October 30, 2012

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

  9. Leave a Reply

    October 30, 2012

    roast venison in a red wine sauce

  10. Leave a Reply

    Nicci ~bubbaloves reviews /blog
    October 30, 2012

    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

  11. Leave a Reply

    October 30, 2012

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

  12. Leave a Reply

    Jane Willis
    October 30, 2012

    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

  13. Leave a Reply

    October 30, 2012

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

  14. Leave a Reply

    October 30, 2012

    the cider recipe looks great

  15. Leave a Reply

    October 30, 2012

    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 😀

  16. Leave a Reply

    October 30, 2012

    I am a SUCKER for venison sausages 🙂 so I think I'd have a go at making my own 😀

  17. Leave a Reply

    Sean Brady
    October 30, 2012

    Venison sausages with mash, onions and peas.

  18. Leave a Reply

    Jayne Wilson
    October 30, 2012

    I would make a lovel venison casserole

  19. Leave a Reply

    October 30, 2012

    A casserole with lots of mushrooms, I think.

    Hazel Rea – @beachrambler

  20. Leave a Reply

    October 30, 2012

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

  21. Leave a Reply

    October 31, 2012

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

  22. Leave a Reply

    October 31, 2012

    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.

  23. Leave a Reply

    Katie T
    November 1, 2012

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

  24. Leave a Reply

    November 3, 2012

    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.

  25. Leave a Reply

    November 4, 2012

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

  26. Leave a Reply

    Annes S
    November 6, 2012

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

  27. Leave a Reply

    November 8, 2012

    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 🙂

  28. Leave a Reply

    marina wilson
    November 11, 2012

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

  29. Leave a Reply

    sue seaman
    November 11, 2012

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

  30. Leave a Reply

    November 12, 2012

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

  31. Leave a Reply

    November 12, 2012

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

  32. Leave a Reply

    November 12, 2012

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

  33. Leave a Reply

    November 13, 2012

    A nice stew, cooked slowly

    (christine mutter)

  34. Leave a Reply

    Matt Hudson
    November 14, 2012

    venison and ale casserole

  35. Leave a Reply

    phillippa lee
    November 14, 2012

    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.

  36. Leave a Reply

    Ian Campbell
    November 15, 2012

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

  37. Leave a Reply

    November 15, 2012

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

  38. Leave a Reply

    November 15, 2012

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

  39. Leave a Reply

    Max Kalba
    November 16, 2012

    Venison with Mushrooms and a mix of Kale and Spinach

  40. Leave a Reply

    November 16, 2012

    Venison burgers served with a homemade chutney.

  41. Leave a Reply

    November 17, 2012

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

  42. Leave a Reply

    jayne b
    November 17, 2012

    Succulent braised venison from BBCgoodfood

  43. Leave a Reply

    November 18, 2012

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

  44. Leave a Reply

    November 18, 2012

    I would try a casserole with alcohol.

  45. Leave a Reply

    Hazel Rush
    November 18, 2012

    I think a venison curry would be nice!

  46. Leave a Reply

    November 18, 2012

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

  47. Leave a Reply

    leigh larkin
    November 18, 2012

    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! 🙂

  48. Leave a Reply

    Charlotte Morris
    November 18, 2012

    Venison wellington

  49. Leave a Reply

    November 18, 2012

    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 🙂

  50. Leave a Reply

    Joanne Crosby
    November 19, 2012

    venison with a redcurrant jus

  51. Leave a Reply

    Joanne Crosby
    November 19, 2012

    venison with a redcurrant jus

  52. Leave a Reply

    Holly Boyd
    November 19, 2012

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

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