Here are some exciting recipes to get the best from your venison.

Ingredients:

- 750g diced venison, cut into 1-inch cubes

- 2 tablespoons olive oil

- 1 large onion, chopped

- 3 cloves garlic, minced

- 3 carrots, peeled and sliced

- 3 celery stalks, sliced

- 1 pound potatoes, peeled and cut into chunks

- 4 cups beef or venison broth ( or Oxo cube)

- 1 cup red wine (optional)

- 1 tablespoon tomato paste

- 1 teaspoon dried thyme

- 1 bay leaf

- Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the venison cubes in batches, ensuring they are evenly seared. Remove and set aside.

2. In the same pot, add the chopped onions and garlic, sautéing until they become translucent.

3. Add the sliced carrots, celery, and potatoes. Cook for a few minutes until slightly softened.

4. Return the browned venison to the pot, and pour in the broth and red wine (if using). Stir in the tomato paste, thyme, and bay leaf.

5. Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the venison is tender.

6. Season the stew with salt and pepper to taste.

7. Serve hot and enjoy your delicious venison stew!

Feel free to adjust the seasonings or add other vegetables according to your taste preferences. Enjoy your meal!

Ingredients:

2 Sterling Burgers

2 Thin Slices Monterey Jack or other cheese

2 Thin tomato slices

Pickled Gherkin slices

Thin Sliced onion

Lettuce Leaf

Seeded soft bap

Relish as required

Instructions :

1 .Fry or grill burgers turning frequently

2. Lightly toast the two halves of the bun

3. Alternate burgers and cheese slices

4. Top off with layers of thinly sliced tomato, gherkin, onion and lettuce.

5. Apply burger relish of your choice and crown with a seeded bun.

Serve with vegetable or potato fries.

Ingredients:

- 2 venison saddle fillets (about 8 ounces each)

- Salt and pepper to taste

- 1 tablespoon olive oil

- 1 cup mixed wild berries (such as blackberries, blueberries, raspberries)

- 1/4 cup red wine

- 2 tablespoons balsamic vinegar

- 1 tablespoon honey

- 1 tablespoon unsalted butter

- Fresh thyme sprigs for garnish (optional)

- Potatoes to mash

A knob of butter , salt and pepper

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Season the venison saddle fillets with salt and pepper on both sides.

3. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the fillets for about 2 minutes per side until nicely browned.

4. Transfer the skillet to the preheated oven and cook the fillets for an additional 5-7 minutes for medium-rare doneness. Adjust the cooking time based on your preferred level of doneness.

5. Once cooked to your liking, remove the fillets from the skillet and let them rest on a cutting board, covered with foil.

6. Place the skillet back on the stove over medium heat. Add the mixed wild berries, red wine, balsamic vinegar, and honey to the pan. Stir and scrape any browned bits from the bottom of the skillet.

7. Simmer potatoes for 15 mins until soft. drain, mash with butter and season with salt and pepper

8. Let the sauce simmer for a few minutes until it slightly thickens and the berries soften. Stir in the unsalted butter to give the sauce a velvety finish.

9. Serve mashed potato . Slice the venison saddle fillets into medallions and arrange them on a the potato.

9. Pour the wild berry sauce over the fillets, and garnish with fresh thyme sprigs if desired.

10. Serve the venison saddle fillets with the luscious wild berry sauce and enjoy this delightful dish!

This recipe combines the richness of venison with the sweetness of wild berries, creating a flavorful and elegant meal.