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Welcome to the Scottish Venison site where there is everything you might want to know about Scottish venison from both wild and farmed deer. Venison is one of Scotland’s great natural products. Its healthy eating qualities are unsurpassed.
Available in an ever increasing number of outlets across the UK – butchers, supermarkets and restaurants – use our directories to find who is selling or serving Scottish venison in your area, and to find out more about this fabulous product. Enjoy.
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Recipes from the professionals
Here are some really exciting ideas for venison from professionals!
In some cases, because this bank of recipes has built up over time, chefs and contributors have moved on. Whilst details may, we hope in just a few instances, be out of date, the recipes they have supplied will still be current, and fabulous. We are always looking for more recipes from professionals and public to include, so if you have a recipe to share...
Daniela Forbes, The Cook Academy
Venison meatballs with Orzo, Tomato and Mozzarella (serves 4) Continue reading
Keith Greig
Orange Venison and Broccoli Continue reading
Willie Deans
Loin of roe deer centered with a barley and forest mushroom risotto, served with Port wine and prunes Continue reading
Tony Borthwick
Venison pie with thyme and cassis Continue reading
Tom Lewis – Monachyle Mhor
Seared loin of Monachyle venison on garden salsify, bok choi and Balquhidder chanterelles finished with its own juices Continue reading
Amy Willcock
Venison steak with horseradish and beetroot relish Continue reading
David Mutter
Loin of Deeside venison with a pithivier of braised haunch with celeriac purée and cepes Continue reading
Gary Lee – The Ivy
The Ivy’s saddle of Scottish venison with mashed beetroot and elderberries Continue reading
Geoffrey Smeddle – The Peat Inn
Roast haunch of venison with spiced Seville oranges Continue reading
Jacqueline O’Donnell
Loin of wild Highland venison on roast balsamic Arran beetroot Continue reading
Jeremy Wares
Stalker’s Pie Continue reading
Keren Tweedie
Venison collops in the pan Continue reading
Lady Claire Macdonald OBE – Kinloch Lodge
Venison and prune terrine with Cumberland jelly Continue reading
Lynne Sanders – Bistro Aix
Loin of wild Scottish venison with black pepper sauce – served with red cabbage braised in port, parsnip purée and parsnip crisps Continue reading
Martin Davies – Doune Knoydart
Smoked venison paté Continue reading
Michael Smith – Skye Chef
Collops of Highland venison with pearl barley risotto, wild mushroom and Isle of Skye whisky cream sauce Continue reading
Nichola Fletcher MBE
Venison steaks with Scottish blue cheese Continue reading
Patrick Bardoulet
Venison casserole with turnip and blackberries Continue reading
Scott Davies – The Three Chimneys
Loin of Highland venison in onion ash with charred beetroot, salt-baked celeriac and reindeer moss Continue reading
Sudha Shankar Saha
Pan fried spiced highland venison loin, savoy cabbage and King Edwards’ rustic mash, black cumin seeds red onion compote, achari sauce Continue reading
Tom Kitchin – The Kitchin
Roast loin of venison with caramelised pears, celeriac purée & chestnuts in pepper sauce Continue reading
Rannoch Smokery
Smoked venison and peppered pear salad Continue reading
The Cook School, Scotland
Red wine and venison stew
Continue reading
Scott Scorer – Ballathie House Hotel
Loin of venison butternut squash fondant, blackberries, venison chorizo casserole Continue reading
Neil McGown – East Haugh House Hotel
Roast loin fillet of venison with braised red cabbage, parsnip purée with red wine and port sauce Continue reading