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.