Discover the tastiest deer recipe

Nature offers us a wealth of flavours, colours and textures, and one of the most special flavours among meats is that of the deer. This elegant wild animal, which darts through our forests, has earned a place on the tables of gourmets all over the world. Deer is not just a piece of meat; it is an experience, a story of the wilderness and of culinary expertise. In this blog we delve deeper into the world of the deer recipe.

What makes venison special?

Venison is not just a delicacy, it is a celebration of taste and tradition that has been cherished for centuries. What makes this meat so special is its delicate, almost sweet flavour and tender texture, a result of the roe deer’s free life in the forests and fields. Each season plays a role in the quality of the meat. The hunting season for roe deer varies, but generally summer and early autumn are the best times to obtain the most succulent and flavourful meat. And in addition to its unmistakable flavour, venison also has a remarkable health benefit. It is lean, rich in protein, and contains essential minerals such as iron and zinc, making it a nutritious option for those looking for a healthy alternative to other red meats. Combining this nutritional value with its unique flavour makes venison a true culinary treasure.

Basic preparation of venison

Preparing venison in a venison recipe is an art in itself, where every detail counts. Before you start cooking, preparation is crucial. Marinating, for example, can enrich the meat with flavors that complement the natural aroma of the venison. A good marinade can enhance both the flavor and tenderness of the meat. Resting the meat, both before and after cooking, allows the juices to distribute evenly, resulting in a juicier and more flavorful piece of meat. When choosing the cut of meat for your venison recipe, it is essential to pay attention to freshness, color, and origin. A bright, deep red piece of meat that feels springy is often a good choice. And then, the cooking: the right cooking temperature is every chef’s secret weapon. Too high and you risk burning or drying out the meat; too low and the meat can become tough. By working with precision and care, you will find that venison turns out to be a culinary masterpiece on your plate.

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Popular venison recipes

Venison recipe #1: Venison leg in red wine sauce

Ingredients

• 1 leg of venison (approx. 1.5 kg)
• 500 ml red wine
• 3 sprigs of thyme
• 3 bay leaves
• 3 shallots, finely chopped
• 3 cloves garlic, pressed
• 100 ml game stock
• 50 g butter
• Olive oil
• Salt and pepper to taste

Preparation method

1. Marinate the venison with the red wine, thyme, bay leaf, garlic and shallots. Let this soak in the fridge for at least 4 hours.
2. Heat a frying pan with butter and olive oil. Remove the leg of venison from the marinade and brown it all around.
3. Add the marinade and game stock to the pan and simmer for about 1.5 hours on low heat.
4. Remove the venison from the pan and let it rest. Sieve the sauce and let it reduce to desired thickness.
5. Serve the venison leg with the red wine sauce.

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Deer recipe #2: Deer saddle with seasonal vegetables

Ingredients

• 1 venison saddle (about 800g to 1kg)
• Seasonal vegetables of your choice (e.g. carrots, Brussels sprouts, parsnips)
• 3 tablespoons olive oil
• Salt and pepper to taste
• 50 g butter
• 3 cloves garlic, pressed
• Fresh herbs (rosemary, thyme)

Preparation method

• Preheat the oven to 180°C.
• Sprinkle the venison loin with salt and pepper. Heat an ovenproof pan with olive oil and butter and fry the venison loin briefly on both sides.
• Add garlic and fresh herbs to the pan and place in the preheated oven for about 15-20 minutes.
• While the venison saddle is in the oven, briefly blanch the seasonal vegetables in boiling water and then fry them in another pan with some butter until golden brown and cooked through.
• Serve the venison saddle with the seasonal vegetables.

Deer recipe #3: Deer stew

Ingredients

• 500 g venison, diced
• 2 onions, chopped
• 3 carrots, sliced
• 3 cloves of garlic, pressed
• 500 ml game stock
• 250 ml red wine
• 2 bay leaves
• 3 sprigs of thyme
• 200 g mushrooms, sliced
• Olive oil
• Salt and pepper to taste

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Preparation method

1. Heat olive oil in a casserole dish and brown the venison on all sides.
2. Add the onions, carrots and garlic and fry briefly.
3. Deglaze with red wine and add the game stock, bay leaves and thyme.
4. Let this simmer on low heat for about 2 hours.
5. Add the mushrooms and simmer for another 30 minutes.
6. Season with salt and pepper and serve the venison stew.

These three roe deer recipes are basic variations and can always be adapted to your own taste and preference. Enjoy your meal!

Wine recommendations for a venison recipe

When serving a delicate venison recipe, the right wine choice is essential to complete the culinary experience. A well-chosen wine can enhance the flavours of the dish, while a wrong choice can overpower or even counteract the taste experience. For lighter venison dishes, where the meat is prepared in a subtle way, a white wine is often a surprising but suitable choice. A full-bodied, wood-aged Chardonnay or a rich Viognier can beautifully complement the soft flavour of the meat, while their complex aromas provide a beautiful balance.

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For more robust and richer roe deer recipes, with deep and intense flavours, red wine is an obvious partner. Powerful wines such as a Burgundy Pinot Noir, a Tuscan Sangiovese or even a French Syrah are preferred. These wines often have dark fruit and earthy notes, which blend harmoniously with the gamey character of roe deer. So, whether you choose white or red, make sure your wine and food are in harmony, and let your culinary adventure begin!

Tips for preparing a perfect venison recipe

Venison is known for its delicate flavor and tender texture, but it requires careful handling in the kitchen to bring out these qualities at their best. One of the biggest challenges when preparing a venison recipe is overcooking. This tender game meat can quickly dry out and become tough. To prevent this, it’s best to let the venison come to room temperature before cooking it. A quick sear over high heat helps seal in the juices, then continue cooking over a lower heat to keep it tender throughout. When it comes to herbs and spices, there are a few that compliment the natural flavor of venison particularly well. Think rosemary, thyme, and juniper for an earthy touch. Cloves, nutmeg, and black pepper can also work wonders, but use them sparingly so they don’t overpower the meat. The goal is to enhance the unique flavor of the venison, not mask it. With these tips, you'll be well equipped to prepare a venison recipe that will impress both your taste buds and your guests.