Recipe: Venison Lasagne

Jose Souto’s twist on a classic recipe provides a delicious and accessible way to cook with venison. Lasagne is an Italian classic normally made with beef mince but venison mince is a great alternative, as it is low in fat and full of flavour. My wife Charlotte loves this recipe and I often make it at home to freeze and eat at a later date. Ingredients 1kg venison mince 1 onion, finely chopped 1 large carrot, finely chopped 2 sticks of celery, finely chopped 2 cloves of garlic, very finely chopped 2 tsp tomato purée 1 sprig thyme 1...

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Venison: A Question of Cooking

Jose Souto, Chef Lecturer in Culinary Arts and author of Venison: the Game Larder, runs through the basics of cooking venison, including a break down of the many factors that may affect the flavour. This article will get you thinking about how you treat your meat right through the journey from field to fork. I am often asked how best to cook venison. The answer to this question is not as simple as you might think. Every animal has muscles that it uses more than others, these parts of the animal are tougher and need more cooking. The less-utilised...

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Venison Burger with Blue Cheese and Crispy Shallots

Venison Burger with Blue Cheese and Crispy Shallots Serves 4 650g venison mince 5 tbsp double cream 2 cloves garlic, peeled and crushed ½  tbsp flat leaved parsley, finely chopped ½ tbsp chives, finely chopped 4  juniper berries, crushed 110g blue cheese 12 shallots, peeled and thinly sliced into rings 3 tbsp olive oil Place the venison in a large bowl and season well.  Gently mix in the cream, garlic, herbs and juniper berries until well combined.  Shape the mixture into 4 patties.  Make an indentation in the top of each one.  Divide the cheese into 4 portions and...

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