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a white plate topped with food and garnishes on top of black beans

Wachtelbrust und –Keule mit Belugalinsen, Meerrettich-Creme und eingelegten Aprikosen

a white plate topped with meat covered in veggies and garnishes

Venison and Chocolate Recipe

Dark chocolate and gamey venison make the perfect match, with the sweet fig and earthy sprouts packing an extra delicious punch in this colourful main course by Marcus Wareing. For more delicious venison dishes, check out our venison recipes.

a white plate topped with meat and vegetables

Roast Venison loin with chestnut and juniper puree, cep, fig and cime di rapa

Seared duck breast, seared foie gras, carrots, amarena cherries, Negroni reduction. For when you’re — Steemit

Duck Breast, Confit Leg Bonbon With Celeriac Puree And Cherry Gel Recipe | The Feedfeed

a white plate topped with meat and veggies covered in gravy next to two cherries

Duck breast, celeriac choucroute, bulgur & cherrie

a white plate topped with different types of food

Venison, butternut squash and chestnut, Grand veneur Sauce by Jocelyn Herland

a white plate topped with meat and veggies

Venison carpaccio with pickled red cabbage

a black plate topped with meat and potatoes next to another piece of meat on top of it

Fallow deer with sweetcorn, kale and black garlic by Tom Westerland

Venison loin is served up perfectly pink with a crispy cigar filled with the trimmings and crispy potatoes. Sweetcorn is added two ways; a silky purée and some charred kernels tossed in a delicious black garlic butter. The butter, sauce and purée can all be made in advance. The recipe will also make more butter than needed, but any leftover can be kept in portions in the freezer – it is delicious with steak!

a plate topped with meat and vegetables on top of a black tablecloth covered in sauce

Venison with grilled artichokes, sweet potatoes, marinated blackberries in port wine and teriyaki broth and crunchy parsley.

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Roasted venison breast with lavender and honey-spiced beetroot | FOUR Magazine

three different types of food on a white plate

Treacle-cured venison with brown butter pommes purée, kale and girolles by Jozef Rogulski

Venison is given a subtle sweetness by being cured in treacle in this wonderful recipe from Jozef Rogulski. With girolles, kale and an out-of-this-world pommes purée made with brown butter on the side, it's a stunning way to serve such a fantastic cut of meat. The sauce, poured tableside, brings everything together.