We have lots of lovely wild venison in the shop this week, as the incessant rain has eased off and the deer have moved out of the shelter of the woods. It’s critical to keep deer numbers under control to help woodland regenerate and avoid too much crop damage. You can also find some wild wood ear mushrooms, which have inspired the recipes below. As the season’s start to change from Winter to Spring, you can take your pick over a light and quick stir fry, or a more comforting low-and-slow stew.
Venison and mushrooms are a natural pairing. The earthy depth of wild mushrooms enhances the lean, rich flavour of venison, creating dishes that feel both rustic and refined.
Quick Venison and Mushroom Stir Fry
If you’re looking for an easy venison stir fry that’s full of flavour but ready in under 30 minutes, this is it. The key is cooking the venison quickly over high heat to keep it tender.
Venison is naturally lean, so it benefits from fast cooking. Mushrooms add umami depth while soy sauce and ginger bring balance and brightness.
Ingredients (Serves 2–3)
- 400g venison loin or haunch steak, thinly sliced across the grain
- 250g mixed mushrooms (We do some superb New Forest mixed shrooms), sliced. You can add the wood-ear mushrooms, just blanch in boiling water for 2 minutes first.
- 1 red pepper, sliced
- 2 cloves garlic, finely chopped
- 1 thumb-sized piece fresh ginger, grated
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce or oyster sauce
- 1 tsp honey or brown sugar
- 1 tsp rice vinegar
- ½ tsp chilli flakes (optional)
- 1 tbsp sesame oil
- 2 tbsp rapeseed or vegetable oil
- Spring onions and sesame seeds, to finish
Method
- Marinate the venison in soy sauce, honey, rice vinegar and half the sesame oil for 10–15 minutes.
- Heat a wok or large frying pan until very hot. Add the vegetable oil.
- Sear the venison in a single layer for 1–2 minutes. Remove immediately and set aside.
- Add mushrooms and cook on high heat until browned and their moisture has evaporated.
- Stir in garlic, ginger and chilli flakes; cook for 30 seconds.
- Return the venison to the pan, add dark soy or oyster sauce, and toss for 30–60 seconds.
- Finish with remaining sesame oil, spring onions and sesame seeds.
Serve with jasmine rice or egg noodles. For a lower-carb option, try shredded cabbage or cauliflower rice.
Overcooking is the most common mistake in venison stir fry recipes. Keep the heat high and cooking time short to maintain tenderness.
Slow-Braised Venison with Wild Mushrooms and Red Wine
This slow-braised venison stew is perfect for cooler months. Cooking diced venison shoulder gently in red wine and stock transforms it into a rich, comforting dish ideal for Sunday lunches or dinner parties. Tougher cuts such as shoulder or shin contain connective tissue that breaks down during long, slow cooking. The result is tender meat and a deeply flavoured sauce.
Ingredients (Serves 4)
- 1kg venison shoulder, diced
- 300g wild mushrooms
- 2 shallots, diced
- 2 carrots, diced
- 2 cloves garlic, crushed
- 2 tbsp tomato purée
- 300ml red wine
- 300ml good beef or game stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp juniper berries, lightly crushed
- 1 tbsp plain flour
- Butter and oil for browning
- Salt and freshly ground black pepper
Method
- Pat the venison dry, season well and toss lightly in flour.
- Heat butter and oil in a heavy casserole dish and brown the venison in batches. Remove and set aside.
- In the same pan, soften shallots and carrots for 5–7 minutes. Add garlic and tomato purée and cook for 1 minute.
- Deglaze with red wine, scraping up any browned bits. Reduce by half.
- Return the venison to the pan and add stock, thyme, bay and juniper.
- Cover and cook at 160°C (fan 140°C) for 2–2.5 hours until tender.
- Sauté mushrooms separately in butter until golden, then stir into the stew for the final 15 minutes of cooking.
Serve with creamy mashed potatoes, celeriac purée or buttered seasonal greens. This dish tastes even better the next day, making it ideal for preparing in advance.