Wild British game is fresh, nutritious and in season. It’s also not expensive, so why not try this simple recipe to turn venison into a delicious dish.

  • 15 minutes
  • 4
  • Easy


  • 1 venison rump
  • 1 venison rack
  • 1 venison shank, cooked
  • Beef or veal stock
  • Sea salt and black pepper


Cut the rump venison into four steaks and cut the rack into four and trim well. Remove all the meat from the cooked shanks and heat through in the oven.

Season and sear both the venison steaks in a hot pan and roast in a hot oven at 220C for four minutes.

Remove the rack and allow the rump to cook for another two minutes.

Remove and allow to rest for six minutes.

Place one of each cut on a wooden board along with a little of the shank. Serve with a little stock and a garnish of watercress.

About The Author

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think