Venison recipe

New Avon Arms


Well-Known Member
This is my version, have a bottle of red wine reducing in a saucepan until it starts to thicken, caramelise some shallots and throw in some carrot batons and cook for a few minutes, add to the sauce, quickly fry two venison fillets but leave well under done, put on plate to keep warm, add two teaspoons of green peppercorns (brined) and some redcurrant jelly to the sauce and add the fillets for a minute or two, serve with some mashed potato which has had some creamed horseradish stirred into it. Cracking.

Garlic can be added if it floats your boat.


Well-Known Member
It sounds delicious but, being a "Kill it and Grill it" kinda guy when it comes to good venison, I must ask: Does all the seasoning and sauce cover the taste of the venison? All the recipes I see on the Forum seem to begin with a bottle of red wine. Am I just that much of a hillbilly? ~Muir
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