Venison is a delicious and healthy meat option that impresses with its delicate flavor and versatile preparation options. Below we present some simple and delicious recipes to get the best out of this high-quality meat. Have fun cooking and enjoying!

Venison medallions with cranberry sauce

Ingredients:

• 4 venison medallions (approx. 150 g each)
• Salt and pepper
• 2 tbsp oil
• 1 small onion, finely chopped
• 100 ml red wine
• 200 ml game stock
• 2 tbsp cranberry compote
• 1 tsp butter

Preparation:

1. Season the venison medallions with salt and pepper.
2. Heat the oil in a pan and sear the medallions on both sides for 3-4 minutes. Remove from the pan and keep warm.
3. Sauté the chopped onion in the pan until translucent.
4. Deglaze with red wine and reduce briefly.
5. Add the game stock and reduce by about half.
6. Stir in the cranberry compote and season the sauce with salt and pepper.
7. Finally, stir in the butter and pour the sauce over the medallions.

Venison ragout

Ingredients:

• 800 g venison goulash
• salt and pepper
• 2 tbsp oil
• 2 onions, roughly chopped
• 2 cloves of garlic, finely chopped
• 2 carrots, sliced
• 1 celery stick, sliced
• 2 tbsp tomato purée
• 200 ml red wine
• 500 ml game stock
• 2 bay leaves
• 4 juniper berries, lightly crushed

Preparation:

1. Season the venison goulash with salt and pepper.
2. Heat the oil in a large pan and sear the meat in batches. Remove and set aside.
3. Sauté the onions, garlic, carrots and celery in the frying fat.
4. Add the tomato purée and fry briefly.
5. Deglaze with red wine and reduce a little.
6. Add the game stock, bay leaves and juniper berries.
7. Return the meat to the pan, cover and simmer over a low heat for about 1.5 hours until the meat is tender.
8. Season to taste with salt and pepper and serve.

Roast venison with herb crust

Ingredients:

• 1 kg boneless leg of venison
• salt and pepper
• 2 tbsp oil
• 2 tbsp mustard
• 1 bunch parsley, finely chopped
• 1 bunch thyme, finely chopped
• 1 bunch rosemary, finely chopped
• 2 tbsp breadcrumbs
• 50 g soft butter

Preparation:

1. Preheat the oven to 180 °C.
2. Season the leg of venison with salt and pepper.
3. Heat the oil in a roasting tin and sear the leg on all sides. Remove and set aside.
4. Spread the mustard on the leg.
5. Mix the chopped herbs with the breadcrumbs and softened butter and spread over the leg.
6. Roast the leg in the preheated oven for about 1.5 hours, basting occasionally with the gravy.
7. Leave to rest for about 10 minutes before carving.

These recipes offer a simple and delicious way to prepare venison. Enjoy your meal!