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  • Pan-fried Venison Recipe By Martin Atkinson

    A delicious Pan-fried venison with Lancashire black pudding, butter-fried vegetables, and elderberry wine, and chocolate gravy by one of our Facebook competition entrants. Try it for yourself today.

    Pan-fried Venison Recipe By Martin Atkinson

    You can purchase our Venison Steaks here

    Ingredients

    Venison – any cut that’s suitable for pan-frying
    Butter
    Mushrooms
    Broccoli
    Leeks
    Carrots
    Potatoes
    Full fat milk
    Lancashire black pudding

    For the gravy

    Elderberry wine
    Stock
    Butter
    Salt and pepper
    2 cubes dark chocolate
    Plain flour

    Method

    1. Pan-fry the venison on a low heat in butter. Season to taste and set aside to rest.
    2. Fry the vegetables in butter – make sure the broccoli retains some crunch.
    3. To make the mash, potatoes should be boiled in brine. Add butter and full-fat milk but leave the potatoes still mouldable.
    4. To make the gravy, heat stock with butter, water, salt, and pepper, home-brewed elderberry wine, and two cubes of dark chocolate then thicken with plain flour mixed with water.
    5. Heat some Lancashire black pudding place on top of the venison then serve with the veg and gravy.