Cooking Venison with Michel Roux Jr.
Two Michelin-star chef, Michel Roux Jr, explains how to cook one of the standout dishes on the À la carte menu at Roux at the Landau; Venison saddle with spiced pumpkin, chanterelles, wet walnuts and trevise.
How to Make Venison Tater Tot Casserole
Midwest comfort food is a casserole or hotdish like this one, full of ground venison and topped with tater tot style potatoes.
Do you live in an Illinois county that is part of the Illinois Deer Donation Program? The Illinois Deer Donation Program connects meat processors, hunters, and food pantries to provide ground venison to food pantry clientele. To learn more, visit
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Venison Casserole with Tom Aikens | Food & Restaurants | Harrods
An early convert to the art of cooking, Chef of the Season and Michelin star winner Tom Aikens can’t keep out of the kitchen, whether in-store or at home. Watch Tom demonstrate how to prepare a delicious autumn-inspired venison casserole dish as well the top essential kitchen ingredients he cannot go without.
Film: Struan Wallace
As seen in the December 14 /January 15 digital issue. To watch more tempting recipe ideas, download the award winning Harrods app for tablet and mobile: magazine.harrods.com
How To Roast A Haunch Of Venison The Easy Way.TheScottReaProject
How To Roast A Haunch Of Venison.This is the most simple and easiest way,to Roast A Haunch of venison,a great method that will give you great results every time,meltingly tender,juicy and pink Venison.And it couldn't be easier,so give it a try.many thanks.
How To Butcher A Deer.
Venison Haunch Roasting Times.
Preheat oven to gas mk 7.
Roast the haunch initially for 20 minutes.
Turn the oven down to gas mk 2.
And roast for 10 mins per 500 grams for rare to medium.
Or roast for 15 mins per 500 grams for medium to well done.
For well done,go to McDonalds.....
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
3-Michelin starred chef Sven Elverfeld creates a Venison with cabbage and spatzle recipe
Three Michelin star chef Sven Elverfeld from Restaurant Aqua, in Wolfsburg Germany, creates a dish of rack of venison from the Altmark region with a glaze of currant bush pointed cabbage, kohlrabi, currants and „spätzle“.
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Watch as Sven talks us through the process from cooking the venison to the preperation of the cabbage, the classic German spätzle and the black currents, watch each process of this amazing dish; please share your comments with us.
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Venison casserole in 5 minutes