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The Art of Cooking Venison
Cooking Time : 10 mins
Serves : 4-8
Ingredients
Naturally lean, earthy in taste and rich in flavour, venison is best cooked with a light touch.
Our venison comes from free-roaming herds sourced sustainably from the Knepp estate, playing a vital part in the rewilding process.
Whether you’re firing up the BBQ or frying steaks in a pan, the Wilding Kitchen’s Director & Chef, Ned Burrell, shares his expert tips.
Method
Venison on the BBQ
- Allow the steak to reach room temperature before cooking.
- Season generously with salt and a little cooking oil. Don’t be shy with the seasoning – much of the salt will fall away on the grill.
- For a medium-rare finish, grill for around 4 minutes on each side, or until the internal temperature reaches 35–40°C.
- For an extra layer of flavour, throw a little rosemary or thyme onto the coals to create a subtle aromatic smoke. At the Wilding Kitchen, we sometimes use hay harvested from the estate, which lends a gentle smokiness that works beautifully with venison.
- Once cooked, rest the steak somewhere warm for 10 minutes before slicing against the grain.
Pan-cooked Venison
- Season the steak with salt and cooking oil, then allow it to come up to room temperature before cooking.
- Sear in a hot pan for approximately 4 minutes on each side for medium rare, or until the internal temperature reaches 35–40°C.
- Towards the end of cooking, add cold diced butter, thyme and garlic to the pan. As the butter foams, baste the steak continuously to build flavour and richness.
- Rest for 10 minutes before slicing against the grain.
Serve with a side of fresh garden leaves and chunky, hand-cooked chips.
