VENISON OFFAL RECIPES

Venison offal recipes are delicious-  lighter and healthier than farmed animals.

I don't put much offal into the shops as it's not a big seller, but I have a ready supply of kidneys, liver and heart, so just let me know if you'd like to collect some or you would like a specific shop delivery.

MARINATED, SAUTEED VENISON HEART WITH CARAMELISED CHICORY

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Serves 2, takes 25 minutes

INGREDIENTS

1 Venison heart – please contact me direct for this as I don’t stock it in the shops.

1 Tbsp Balsamic vinegar

1 Tsp Finely chopped rosemary

1 Tsp Thyme leaves

1 Clove garlic, crushed

1 Tsp Lemon juice

1 Tbsp Olive oil, plus more for the frying

2 Chicory bulbs, cut lengthways

2 Tbsp Butter

Creamy mashed potato to accompany

METHOD

 

  1. Start your potatoes boiling.

  2. Remove the protective pericardium from around the heart (if not already removed); slice off the valves at the top, wash the heart thoroughly to remove any blood.

  3. Cut into 1/2cm slices before marinating with the vinegar, herbs, lemon and a tablespoon of the oil for an hour.

  4. Heat the butter in a frying pan, and fry the chicory, face down, gently until golden brown (around five minutes), flip over and cook for another five minutes having covered the pan. Remove and keep warm.

  5. Now heat the olive oil in a heavy based frying pan until starting to smoke. Stir fry, allowing it to catch the heat and caramelise on the edges. Remove and allow to rest, whilst keeping it warm.

  6. Prep the mashed potatoes

  7. Serve heart on the mashed potato and chicory.

MOROCCAN FRIED VENISON LIVER WITH POMEGRANETE

Serves 2, takes 30 minutes

INGREDIENTS

400g Venison Liver- not something I regularly stock in the shops, but I have a regular supply, so please contact me direct

1 Tbsp Greek Yoghurt

½ Tsp Ground black pepper

1 Tsp Ground cumin

1 Tsp Ground coriander

½ Tsp Ground ginger

Pinch ground cinnamon

2 Tbsp Butter

1 chopped onion

3 Tbsp chopped flat parsley

2 Tbsp Pomegranate seeds

 Pomegranate molasses

Lemon juice

 

METHOD

1. Slice the liver into bite size pieces, removing any ducts.

2. Marinate with yoghurt and spice for 20 minutes.

3. Melt the butter in a frying pan, fry the onions until pale golden colour.

4. Add the liver and stir fry until cooked through.

5. Remove from heat and rest in a warm place for five minutes.

6. Plate, scattering the pomegranate seeds over the top, drizzle with a little of the molasses and lemon juice and serve.

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