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Steven’s Venison Recipes – Venison Tartare
– Recipes

Cooking venison can be tricky but if you get it right it is a real crowd pleaser. The following are two of my favourites. The tartare is fun and with Sika venison a winner. With winter coming the Venison Pot Pie is so versatile for either lunch or dinner.



  •  400g Venison Back Strap
  •  2tsp Chopped Gherkins
  •  1tsp Chopped Capers
  •  1tsp Chopped Tarragon
  •  2tsp Chopped Shallot
  •  1 Clove Chopped Garlic
  •  1 Chopped Anchovy
  •  1tsp Worchester Sauce
  •  1 Egg Yolk
  •  1/2tsp Djon Mustard
  •  Tabasco and Salt to taste



  1. Finely dice the Venison, keeping it as cold as possible. Add all the above ingredients one at a time folding in with a large metal spoon. Finish with tabasco and salt to taste.
  2. Make the recipe around 15 minutes before eating to allow the flavours to infuse.
  3. I like to finish the dish with a seasoned egg yolk, a drizzle of olive oil and some oven baked bread
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