Eateries & Recipes


Delicious, nutritious and part of our diet for at least 50,000 years, venison is the healthy eating choice in red meat. High in Iron, and lower in fats in comparison with other red meats, (less than one third the fat of skinless roast chicken) more and more research confirms the lifestyle benefits of traditional 'game' meats. Farmed venison has a consistent mild flavour and has the versatility to be used in many styles and types of recipe where other red meats such as beef could be used.  

Whether for traditional roasts, Indian style Curry or Mexican Fajitas; give Venison a try as a healthier alternative!



Click into the GOOD FOOD CHANNEL 


We hope that you will enjoy our own Round Green Deer Farm's Venison in Orange and Brandy recipe


Venison Medallions with Roasted Squash and Parsley Tabbouleh and fresh Salsa Verde Dressing

Recipe by Sophie Wright

This is a very simple mid-week recipe for the summer.

Very healthy, colourful and full of lovely bright and fragrant flavours it a must to add to all repertoires. The sweet squash really works well with the Venison, especially when it is left pink in the middle to maximise its tenderness and rich flavour.



Chop the butternut squash into 1cm dice, no need to peel. Remove all the seeds. Place the dice onto a non stick oven tray and drizzle with olive oil, salt, pepper and chilli flakes. Place into a preheated oven for 25-30 minutes. Make sure they are cooked through and have a few caramelised edges once cooked.
Heat the stock in a saucepan. Put the couscous into a large bowl and add some salt and pepper. Once the stock is boiling, pour over the couscous and cover with cling film. Leave for 10-15 minutes for the couscous to steam and swell.
Now add the orange zest, lemon juice, chopped herbs, flaked almonds, pomegranate seeds and cooked squash to the couscous. Then drizzle over the extra virgin olive oil, stir well and taste for seasoning. Set aside.

Salsa Verde
Place the red chilli, mustard, vinegar, capers and cornichons into a food processor and blitz until you have a smooth consistency. Add the herbs with the extra virgin olive oil and pulse until you are left with a chunky textured paste. Season with pepper. Alternatively you can do this all by hand.

Drizzle well with olive oil and coat in the cracked black pepper and salt. Heat a frying pan until smoking hot and lay each medallion into the pan. Don't over crowd them; do them in batches if you pan is a little small. Leave to cook until well coloured on each side, around 4 minutes a side. This will cook your meat to medium rare and will give you the best result for eating quality. Leave the meat to rest for 10 mins in a warm place before serving with the Tabbouleh and the Salsa Verde on the side.

Venison Medallions with Roasted Squash and Parsley Tabbouleh and fresh Salsa Verde Dressing
Serves 4

Preparation: 20 mins

Time to cook: 20 mins




8 x 100g Venison medallions

2 tbs Olive oil

1 tbsp cracked black pepper, sifted to remove the husk

1 tsp salt


Salsa Verde

50g coriander
50g flat leaf parsley
2 tsp Dijon mustard
1 tsp red wine vinegar
2 tsp capers in vinegar
6 cornichons or mini gherkins
1 medium hot red chilli, seeds left in
50mls extra virgin olive oil



1 Butternut Squash
1 tsp Chilli flakes
400ml vegetable stock
200g couscous
Juice of 2 lemons
Zest 1 orange
50g bunch of coriander, chopped
50g bunch of mint, leaves only, chopped
75g toasted flaked almonds
50ml extra virgin olive oil
100g picked pomegranate seeds



Make your own burgers


Recipe by Sophie Wright

The perfect summer dish, one for all the family! Great on the BBQ or cook indoors...the sweet peppers go amazingly well with the sumptuous farm-raised venison and make a fantastic change to the same old boring beef burger.
Top Tip, make the salsa a few days in advance to really intensify the flavours. It will keep well in the fridge for a few days.



Make the meat patties first by mixing the minced Venison with all the spices, seasoning and the chopped fresh herbs. Once well combined, make the individual meat patties by dividing the mix into 4 round patties. Press each one tightly together, making sure you have no gaps in the meat that may fall apart while cooking.


Leave the patties to rest in the fridge while you make the salsa.

Heat a large heavy-based sauté pan then add a drizzle of olive oil. Remove the core and seeds from all the peppers then slice thinly. Add them to the hot pan with some seasoning, then throw in the thyme. Cook for 8-10 minutes or until just softened.


Deglaze with the vinegar over a high heat, until the vinegar has almost completely evaporated. Add a splash of water, and cook for a further 2-3 minutes, until you are left with syrupy juices. Leave to one side until ready to serve.

To cook the burgers. Heat a large frying pan with 2 tbsp of vegetable oil. When the oil is nice and hot, lay in the burger patties and allow to cook for 3-4 minutes per side until they are nicely browned. This will give you a rare burger, if you prefer it more medium or well done, cook for 5 or 6 minutes per side.

Once cooked, allow them to rest while you lightly grill your burger buns. Spread the bottom bun with some mayonnaise and lay on a few lettuce leaves. Place the Venison pattie on top and spoon over the peppers before placing on the top bun.


Venison Burgers with Sweet and Sour Pepper Salsa
Serves 4

Preparation: 30 mins

Time to cook: 30 mins






750g minced venison
2 tsp ground cumin
1 tsp ground coriander
2 tsp smoked sweet paprika
50g chopped fresh coriander
2 tsp Worcestershire sauce
1 tsp salt and pepper
2 tbsp vegetable oil for cooking


Sweet and Sour Pepper Salsa

Olive Oil
2 red peppers
2 yellow peppers
Sea salt & freshly ground black pepper
thyme sprigs
2 tablespoons white wine vinegar
2 tablespoons water


To Serve

4 sesame seed burger buns
1 baby gem lettuce



Round Green Deer Farm's Venison in Orange and Brandy (Serves 4)

  • Diced shoulder of venison 750gms/1½lbs.

  • 225g/8oz Button Onions peeled.

  • 1 garlic clove – crushed.

  • 2 tablespoons of flour.

  • 300ml/1½ pints venison or beef stock.

  • 2 Oranges.

  • 3 tablespoons of Brandy.

  • 1 tablespoon tomato purée.

  • 1 tablespoon black treacle.

  • Pinch of ground coriander.

  • 25gms/1oz butter.

  • 100gms/4ozs mushrooms thickly sliced.

  • Seasoning to taste.

  1. Pre-heat oven to 160C/325F/Gas 3.

  2. Heat the oil in a pan and sear the venison. Transfer the meat to a casserole dish.

  3. Fry the onions and garlic in the same oil until lightly browned and then transfer the mixture to the casserole dish.

  4. Add the flour to the oil in the frying pan (add some more oil if necessary) and cook for a minute, then stir in the stock and bring to the boil. Pair the rind from1½oranges and cut into thin, matchstick strips. Add the rind to the sauce with the juice of both oranges. Add the brandy, tomato purée, treacle, and coriander and season, stir, and then pour the mixture into the casserole dish.

  5. Cover casserole tightly and cook for 1½ hours. Fry the mushrooms in butter for a few minutes, then add to the casserole. Taste, adjust seasoning and cook for a further 1½ hours, or until the meat is tender. Serve with potatoes and a green vegetable.

Famous chefs use our Best Yorkshire Round Green Farm Venison

Andy Gabbitas

Not only Master Chef of Great Britain, a Master of the Craft Guild of Chefs and holder of the British Empire Medal but also Patron of the WORTLEY ARMS Halifax Road, Wortley, Sheffield S35 7DB bookings on 01142 881278 a superb eatery with great ambiance.

Timothy Bilton

Now at The Spiced Pear Hepworth!

Timothy Bilton, has up-graded from chef/proprietor of The Butchers Arms in Hepworth, to The Spiced Pear at Hepworth.

Tim who won the Pub/Restaurant Chef category in the coveted Craft Guild of Chefs Awards 2011 has created a fantastic dining experience at the Spiced Pear including an excellent Gentleman's afternoon tea.