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For flavour and health, my wife and I have replaced beef and lamb mince with venison mince in our dishes, or combine venison with others for variety.

That's to say that you can use venison mince in just about any mince dish you care to: spaghetti bolognaise, meat balls, chilli con carne or the venison twist on Cottage or Shepherd's pies- Hunter's Pie.

Naturally lean, cook it in a generous glug of olive oil as you would beef or lamb- gently, we're not trying to shock it into a tight mass. Try rosemary, worcester sauce and bay leaves. (Wine in the sauce improves most dishes, in my experience!)

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