Estate Venison

Cowdray Estate Wild Venison is back in season on our butcher’s counter.  We’ve picked a recipe which is quick and easy and will ensure you enjoy the full flavour of this delicious meat.

Fillet of Venison

  1. Marinade the fillet/loin overnight in red wine, a little port if you have any, 2 garlic cloves (crushed), chopped onion, sliced carrot, stick of celery and rosemary. You could also add some crushed juniper berries.
  2. Brown one side over a high heat in half oil, half butter, then lower the heat and cook for another 3-5 minutes.
  3. Turn the heat up and do the other side.
  4. Keep the venison warm on a plate, deglaze the pan with the marinade, add a couple of teaspoons of reducurrant/other jelly, melt, then gradually whisk in 25g butter which will thicken the sauce slightly.

Serve with and mashed potato and steamed vegetables.

 

 

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