game meat

Serve up a game version of the classic dinner party puff pastry parcel with mushroom duxelles, prosciutto and mustard

Venison wellington

venison

tbsp olive oil,

1½ tbsp English mustard

butter

shallot,

garlic clove, crushed

chestnut mushroom, very finely chopped in a food processor

tbsp finely chopped thyme leaves

tbsp finely chopped parsley

brandy

prosciutto

flour,

pack all-butter puff pastry

egg yolks, beaten

mashed root veg

For detailed step-by-step images to help with creating your wellington, visit our guide page. Firstly, dry the venison with kitchen paper, then season well. Heat the oil in a frying pan and sear the meat all over for about 8 mins. Brush with mustard, leave to cool, then chill for 20 mins. Reserve any juices for the gravy.

Melt the butter and soften the shallot and garlic. Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture. Add the brandy and cook until it’s evaporated. Leave to cool.

Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Spread the cooled mushroom paste all over the prosciutto, creating a thin, even layer.

Place the fillet in the centre of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat.

Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tight log. Chill for 30 mins to firm up.

On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten.

Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.

Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.

Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel.

Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Brush the pastry all over with beaten egg yolk.

Chill for at least 30 mins or up to 24 hrs. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. Heat the oven to 220C/200C fan/gas 7.

Lightly oil a non-stick baking tray and heat until hot. Put the wellington on the tray and bake for 30 mins (35 mins for well done). Remove from oven, brush with extra egg and rest for 20 mins.

To make venison gravy, melt a large knob of butter in a medium pan, add 1 finely chopped shallot, 1 crushed garlic clove and 1 thyme sprig, and cook until soft. Add 1 tbsp flour, brown for about 1 min, then pour in 250ml Port and reduce by two-thirds. Add 400ml beef stock and any reserved juices from the venison, then reduce again by two-thirds until syrupy. Season, add 1 tbsp redcurrant jelly, if you like, and strain before serving.

An easy way to make venison steak that is delicious and tender. Venison is a meat that is low in fat and cholesterol and high in vitamins. The meat is amazingly tender and tasty.

Grilled Marinated Venison Steak

olive oil

lemon juice

Worcestershire sauce

soy sauce

garlic

ground pepper

dry red wine

Mix all the marinade ingredients together in a measuring cup.

Place venison in a large zip lock bag.

Pour marinade over steak and seal the bag.

Place bag in a flat casserole dish so that the steak lies flat.

Refrigerate and marinate at least 5 hours, turning every half hour to marinate each side.

Drain the marinade at let the steak come to room temperature at least 1 hour.

Spray grill grate with spray oil and heat the grill to 500 F.

Pat the steak dry with paper towels and then rub both sides of steak with olive oil.

Lay the steak on the grill. Do not disturb for 2 minutes. With tongs pick up the steak and move it 90 degrees on the grill -- this will give you the cross-hatch grill marks. Grill another 2 minutes on the same side.

Flip the steak and grill until medium rare, using the same method as the first side. Do the Finger test for doneness about 4 minutes.

Move the steak to a platter and let it rest for at least 5 minutes.

Slice the meat and serve.

Baked Venison Meatballs are juicy and tender and make a great start to your main dish, hoagies, or appetizer. They freeze beautifully so it's easy to keep them on hand. The dishes you can make limitless. Let your&nbsp;imagination go wild.&nbsp;

Spicy Baked Venison Meatballs: Appetizer to Main Dish

lbs venison

lbs hot Italian sausage

eggs (jumbo size)

tbsp adobo sauce

Panko crumbs

Italian seasoning

Combine all of the ingredients in a large bowl. With your hands gently mix until just combined.&nbsp;

Use a disher to scoop&nbsp;an even amount of the meat mixture or use a kitchen scale -- we made the meatballs 2 oz. each. Moisten your hands with water if the meat seems to stick.&nbsp;

Place meatballs on a parchment-lined baking sheet or on a vegetable sprayed non-stick cooling rack placed inside the baking sheet.&nbsp;

Bake in a preheated 350 F. oven for 35 to 40 minutes. The amount of time will depend on the size of your meatballs. Don't overcook.&nbsp;

Remove the baking sheet from the oven and let the meatballs cool. Once cool place the meatballs on a lightly oiled sheet of wax paper. Freeze. Once frozen store in a freezer container or freezer bag. We use both to keep them fresher.&nbsp;

When ready to eat, thaw out the number of meatballs you want to use and add to whatever recipe you like.&nbsp;

Love that you've added adobo sauce to these bad boys! That must make them so smokey, which would add such a nice kick to any flavor profile. These will be fab in pasta or on a meatball sub of some sort. OR. Of course. On their own ;)

I love spicy food, so these meatballs are right up my alley. I love that they are so easy to make and can be used in a variety of dishes. Great recipe!

These look great! That adobo sauce is absolute perfection. Great for an awesome appetizer or with a plate of pasta.

Great tips on freezing. Thank you. I always make a double batch and have had problems with freezer burn and sticking in the past. Glad to know my kids are not the only ones who just like the meatballs and sauce, without the pasta!

I've never worked with venison before but these baked meatballs sound absolutely delicious. I love that you've added a bit of adobo for a spicy kick. I also love that these would work equally well for an appetizer and a main course with pasta or rice.

I had to laugh that you were as sad about being homeless as you were about no meatballs in the freezer....you sound just like me :) These are just perfect, and a great little addition to any freezer, especially for a busy day!

Great tip to use a digital scale.  Each meatball is perfection and looks like it was whipped up by a professional chef! Made larger ones for a main meal and smaller ones to enjoy as appetizers.  Yes, they freeze beautifully.  Thank you!

I'm going to pass this recipe on to my daughter because she has a freezer full of venison!  She'll love that they are baked!

Nothing beats a GREAT homemade meatball. These look perfect as an appetizer, on pasta or stuffed in a sub. I like trying meatballs made with different proteins. I have not tried venison yet, but I can imagine they would be super juicy and delicious.

I adore meatballs, and venison is popular in my area. I can't wait to give these a try!

I have some venison steaks in the freezer someone just gave me.  I wonder if I can grind the meat to make these with.  My husband loves fried cutlet steaks so making meatballs fried he would go nuts over.  Not sure if it will work but I am going to try this!

Meatballs are a classic favourite in our house. Great idea to use venison. They look really well cooked.

Wow! I love meatballs, and this recipe using venison should be a big hit in our house this deer season! I’m always looking for new and creative ways to use up our harvest. Thanks for the great recipe!

I will be making these next Sunday as an appetizer for game day!

This braised rabbit recipe with pan-fried radishes and creamy polenta is a meal-in-one that’s perfect for casual entertaining.

Braised Rabbit with Pan-Fried Radishes and Creamy Polenta

leek,

2½–3 lb. rabbit

salt and black pepper

chicken stock

dry white wine

oregano leaves

bay leaves,

juniper berries

Dijon mustard

unsalted butter

red radishes

dandelion leaves

garlic cloves, finely chopped

Kosher salt

whole milk, divided

fine yellow grits

Kosher salt,

Make the rabbit: Discard any dry or discolored green parts of the leek, then coarsely chop the remaining greens and reserve. Slice the white end into 1-inch-thick rounds and set aside. To a large Dutch oven, add the rabbit and 2 tablespoons of the oil and season with salt and pepper. Turn the heat to medium and cook, turning occasionally, until golden brown on all sides, about 8 minutes total. Add the chicken stock, white wine, oregano, leek rounds, bay leaves, and juniper berries. When the liquid begins to boil, cover and turn the heat to medium-low. Simmer, rotating the rabbit halfway through cooking, until the rabbit is tender, about 1½  hours. Remove from the heat.

Meanwhile, in a food processor, purée the leek greens and remaining oil, then strain into a bowl and season with salt to taste. (Refrigerated, the sauce will keep for one month.)

Using tongs, transfer the rabbit to a cutting board. When cool enough to handle, pick the meat from the bones (discard the bones, or reserve them to make a stock) and return it to the pot. Stir in the mustard and salt and black pepper to taste, then turn the heat to low and continue to cook, uncovered, until thickened slightly, 10–15 minutes.

Make the vegetables: To a skillet set over medium-low heat, add the oil, butter, radishes, dandelion leaves, and garlic. Cook, stirring occasionally, until the radishes are fork tender, 6–10 minutes. Season with salt and set aside.

Make the grits: In a medium pot, bring 1 cup of the milk and 1 cup of water to a boil. Season with salt, then turn the heat to low and add the grits. Cook, whisking continuously, until thickened, about 10 minutes. Whisk in the butter and remaining milk and season with salt to taste.

To serve, scrape the grits onto a platter. Using a slotted spoon, top evenly with the braised rabbit, then spoon with the cooking liquid. Top with the vegetables, then drizzle with the leek oil and serve.

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Venison wellington

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Top Tags

Venison wellington

Grilled Marinated Venison Steak

Spicy Baked Venison Meatballs: Appe...

Braised Rabbit with Pan-Fried Radis...

The most viewed game meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine