Remove and set aside. Increase oven temperature to 400 degrees. Season the venison with salt and pepper. Heat the oil in a large roasting pan over medium heat and sear the venison evenly on both ...

This recipe comes to us courtesy of Bavarian chef Hubert Obendorfer. Mix the venison mince with the diced vegetables, some chopped thyme and a little venison jus to make the ravioli filling.

To serve: Plate the venison and celery root puree. Drizzle with burnt honey jus and serve with the squash salad. Per serving (without added salad dressing): 1,370 calories, 51 g fat, 175 mg ...

Venison can be substituted for beef in most recipes. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Because the meat is so lean it needs careful cooking ...

Venison haunch, haggis fritters, smashed squash, red berry jus and parsnip crisps by Hamilton’s in Edinburgh VENISON is now in season so Hamilton’s in Stockbridge has shared one of its ...

We use a thick veal jus instead of reduced beef stock ... Set aside. Toss the venison pieces in a bag with some seasoned flour then sear it in batches in your casserole dish using the butter ...

The plums go to the side of the venison. The juices from the venison and plum can act as a little jus.

This recipe is a celebration dish, designed to be shared with your warmest friends and closest family. If there are any maiden aunts on the way over, cook something else. Venison tends to veer ...