Venison recipes generally evoke thoughts of autumn and winter, but with venison available all year round in the UK there are plenty of summer venison dishes too....


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If you've never had this before, you're in for a zingy, vibrant treat...

You can use venison fillet, sirloin or pave steaks - all will work beautifully with the aromatic lime, chilli, coriander and mint flavours of this dish.

Don't skip the Thai basil either- whilst on the page this can look overwhelmingly "herby", in practice it blends a treat.

Healthy, light and a breeze to throw together.

Serves 4


4 x Venison  steaks

For the dressing/marinade:

1 1/2 tbsp fresh lime juice

2 tsp finely grated ginger

2 garlic cloves, crushed

1 tbsp finely chopped or grated palm sugar (use golden caster sugar if need be)

1 tbsp nam pla fish sauce

1.5  tsp sesame oil

1 tsp light soy sauce

For the salad:

1/3 cup of toasted peanuts, roughly chopped (optional)

1 200g packet cherry or plum tomatoes

1 cucumber thinly sliced

1 red onion thinly sliced

2 fresh large Thai red chillies, sliced & deseeded

A handful of beansprouts

1 handful fresh torn mint leaves

1 handful fresh torn coriander leaves 

1 handful fresh Thai basil, destemmed, leaves torn



  1. Dry fry the peanuts until they are starting to colour. Remove and set aside.

  2. Put the lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a bowl and whisk together well. Then place the venison steaks into a dish and pour over half the mixture.  Cover with cling film and, ideally, place in the fridge for a couple of hours.

  3. Heat up a griddle pan and then cook the steaks on high for about 3-6 minutes depending on how you like them (but always best served rare/ medium rare).

  4. Remove and keep warm.

  5. Place the sliced cucumber, tomato, beansprouts, onion, chilli, mint, coriander, Thai basil and peanuts into a large bowl and drizzle with some more of the dressing. Mix up and then divide into four serving bowls.

  6. Slice each steak and add to each salad bowl.

  7. Drizzle any remaining oil or marinade over and serve.


Easy and wonderful on the barbecue

Serves 2-3


For the marinade:
2 tsp each of ground pepper, sweet smoked paprika & garlic granules
1 tsp salt
1/2 tsp ground cumin
4 tsp lime juice
3 tbsp olive oil

For the kebabs: 
500g x Venison haunch cubes
1 large white, or red, onion diced large
1/4 red cabbage thinly sliced
3-4 flatbreads/ pitta
1 large pepper, diced large

For the dip:
4 tbsp mayonnaise
1 tbsp garlic puree / crushed garlic
Lemon juice to taste
Fresh chopped coriander

Optional: pinch of sweet smoked paprika



1. An hour before cooking mix up the marinade (use more oil if it's too dry) & rub into the venison cubes, then skewer with the onions and peppers; refrigerate.

2. Add 2 tsp olive oil, 1/2 tsp of salt and some lemon juice to the cabbage and mix it thoroughly.

3. Mix together the dip.

4. Brown the kebabs on all sides, under the grill, or better yet, on the BBQ. Aim to leave the venison medium. We're looking to add colour and char the edges of the vegetables, so think hot and quick cooking.

5. Warm the flatbreads and serve with wine or beer.

For 4 dinners we would double the quantities. Don't judge us! ;)

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