Diced Venison

Venison is something that we get asked about a lot in terms of how to cook it and what to serve it with. 

It is a glorious meat to work with; leaner than beef and with a rich game flavour quite distinctive from anything else, you can throw just about any seasonuing or flavour at it and end up with something delicious.  

For this offering, I have chosen a dish I've adapted from an orginal recipe by the venerable Tom Kitchin. His venison with celeriac and orange is a masterclass in how to game and has been a regular feature of my dinner table for a good few years now,  

Please don't be put off by the list of ingredients, you've probably got most of it in your fridge or store cupboard already and its easy to prepare once you have everything together.

Ingredients 

1kg venison, diced 

Plain flour for dusting

Sea salt and black pepper for seasoning

Olive oil for cooking

25g butter

50g smoked pancetta, diced (lardons will do just as well)

1 onion, peeled and diced

1 celeriac, peeeled and diced

3 carrots, peeled and diced

2 smoked garlic cloves, peeled and finely sliced

8 juniper berries, whole

1 Bouquet Garni

3 Oranges (1 zest, 3 juiced)

1 Bottle full-bodied red wine

250ml chicken stock

1 tbsp parsley, chopped finely 

Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.