Cooking Wild Venison with James Strawbridge

With the festive hosting season nearly upon us, we’ve teamed up with chef, author and Billy Tannery apron aficionado James Strawbridge to inspire you to think differently about your cooking this year. Read on to find James’ delicious wild Fallow venison recipe and see how you could be in with a chance to win an apron to elevate your own cooking this Christmas.

COOKING OVER FIRE THIS CHRISTMAS

Our leather aprons are popular with professional chefs and also an ideal gift for keen home cooks. Made in Somerset from our sustainable goat and deer leather, they are durable, lightweight and perfect for cooking over fire. Using the barbecue or pizza oven is often reserved for the summer, but James’ recipe of wood-fired saddle of venison shows how you can cook an impressive, flavourful meal with a difference this winter. So wrap up warm and get out there.

The recipe features wild venison from our friends at Pipers Farm, a meat that aligns perfectly with our local full-circle approach. By eating venison sourced in this way, we support vital conservation work to protect UK woodlands and wildlife. The deerskins that we use to make our aprons and other products are a further byproduct of these regenerative efforts. To read more about deer leather and deer management head to our blog post from earlier in the year.

Watch James' video recipe on Instagram and read on for the full recipe at the bottom of the page.

WIN ONE OF OUR LEATHER APRONS

Make sure to follow us on Instagram as tomorrow Saturday 18th November we launch a competition giving you the chance to win one of our leather aprons.

WOOD-FIRED SADDLE OF VENISON WITH HASSLEBACK SQUASH

Serves 4

INGREDIENTS:

For the venison

1 saddle of Venison
1 tbsp finely chopped rosemary
1 tbsp truffle oil
1 tsp green peppercorns, crushed
1 tsp sumac
1 tsp sea salt flakes
1 tsp orange zest
Extra sprigs of rosemary and bay to place under the saddle as it roasts [optional]

For the roasted squash

1 butternut squash
1 red onion, roughly chopped
1 tbsp truffle oil
1 tsp rosemary
Pinch of sea salt 

For the sauce

1 large glass of port
400ml dark chicken stock
2 tbsp maple syrup
Handful of blueberries

To garnish

1 Ruby grapefruit, segmented and charred
1 tbsp pomegranate seeds
1 tbsp pistachios, chopped
150g Brussels sprouts, finely shredded
2-4 tbsp white wine vinegar
1 tsp orange zest
1 tsp finely sliced rosemary
1 tsp sugar
Pinch of sea salt 

METHOD:

1. Preheat your pizza oven or BBQ to a high heat. I cooked this dish between 250-300˚C but if using a conventional oven then set the temperature to 220˚C. Start by preparing your Hasselback squash and rubbing with truffle oil. Add chopped red onion to a roasting tray and season with salt and rosemary. Roast for 30-40 mins until cooked.
   
   
2. Rub your saddle of venison with seasoning and massage some oil onto the joint. Roast on a bed of fresh aromatics dirty on the floor of the pizza oven for 6-8 mins turn whilst cooking. Check for doneness by touch or using a probe to an internal temperature of 50-55˚C. Allow the venison to rest before carving into thin medallions.
   
   
3. Make a simple port sauce to accompany the dish by reducing port and chicken stock with maple syrup and blueberries. Season to taste and serve warm.
   
   
4. Pickle your finely shredded sprouts in a sweetened vinegar with orange zest and rosemary and serve the dish on a platter with plenty of colourful garnish. I used charred grapefruit, pomegranate seeds and some chopped pistachios.

Make sure to tag @billytannery and @jgstrawbridge on Instagram if you give this recipe a go. We'd love to see your take on it.