From Hill to Home: A Final Feast from the Dennisons Kitchen

Two Final Venison Recipes from Dennisons Venison to Close the Series

Three posts in, and we’d say we’ve saved the best until last, but the truth is, they’ve all been pretty damn good!

If part one set the scene and part two proved that venison belongs in the weekly rotation, then this final instalment from our From Hill to Home series with Dennisons Venison closes things out with two recipes that sit at completely opposite ends of the spectrum, and between them, make the strongest possible case for cooking with wild meat.

First up: a venison fillet with wild garlic mushroom sauce and buttery mash that is, genuinely, date night material. Then, for the other end of the scale, Lee's Cheat's Venison Rolls; four flavour options, one sheet of shop-bought pastry, and absolutely no apologies.
Both are brilliant. Both start with the same ingredient, so without further ado, let’s get stuck in.

 

Recipe One: Date Night Venison

There's a particular kind of Saturday evening as we head into autumn: the light's gone earlier, staying in feels as tempting as going out, and you want to cook something that feels special, without spending half your weekend in the kitchen (or half your weekly budget at a fancy restaurant!). If that sounds about right, then this is your recipe.

Venison fillet is one of the finest cuts of wild meat in Britain. Lean, tender, deeply flavoured, and, when treated properly, genuinely restaurant quality on the plate. Lee's version pairs it with a silky wild garlic mushroom sauce built in the same pan, and a mash that has absolutely no business being as good as it is. The egg yolk is the secret, and once you've tried it, you won't go back.

The basting is where it all happens. Butter, thyme, and garlic going continuously over the meat while it sears. Tilt the pan, spoon, repeat, don't stop. It's what gives the fillet its crust, its depth, and frankly its reason for being. Lee puts it well: this is where it gets serious.
Ingredients

For the venison:

• 2 venison fillets
• Salt & pepper, olive oil
  2–3 tbsp butter
• Fresh thyme
• 2 garlic cloves, crushed

For the wild garlic mushroom sauce:

• Mixed mushrooms, sliced
• 1 shallot, finely chopped
• Small handful pancetta (optional)
• Butter
• Splash of white wine or stock
• 500g of Cream
• Wild garlic  (or regular garlic with fresh herbs if cooking outside of spring; outside of season, a crushed clove and a handful of fresh parsley works beautifully)
• Salt & pepper

 

For the buttery mash:

• Potatoes (as many as you like)
  
• Butter- don't be shy
• Splash of milk or cream
• 1 egg yolk (the secret weapon)
• Salt
  

 

Method

1. Start the mash. Peel and boil potatoes in well-salted water until completely soft. Drain thoroughly. Mash with plenty of butter and a splash of milk or cream until smooth. Then (and this is the move) stir in one raw egg yolk while the mash is still warm. It sounds questionable. It isn't. Do it.
2. Cook the venison. Season well. Heat oil in a pan until properly hot, then sear the fillets on all sides until browned. Add the butter, thyme, and garlic, and baste continuously, tilting the pan and spooning that butter over the meat without stopping. Cook to medium-rare, then rest for a minimum of 5–10 minutes before slicing. Non-negotiable.
3. Make the sauce. In the same pan- don't you dare wash it! Cook pancetta until crisp, soften the shallot, then cook the mushrooms until properly golden. Deglaze with wine or stock, add the cream, and simmer until silky and slightly thickened. Stir through the wild garlic (or garlic and herbs). Season to taste.
4. Plate up. Spoon the sauce onto the plate, slice the venison and lay it on top, and finish with a little extra butter or fresh herbs. Mash on the side (or underneath, if you're feeling fancy).

Pro tips: rest the meat, always; don't rush the mushrooms, colour equals flavour; basting is everything and then some.

Optional flex: a splash of brandy in the sauce after the shallots for an extra layer of depth, Parmesan stirred through the mash, and plate it like you paid £28 for it.

 

Recipe Two: Cheat's Venison Rolls

Right. After the date night showstopper, here's the other end of the spectrum.

Lee's Cheat's Venison Rolls require almost no skill, very little time, and produce something that will disappear from the plate faster than you can slice them. But don’t worry about the pastry approach: we’re on team buy the pastry here. Nobody has time to make it from scratch, and honestly, shop-bought puff is hard to beat. There, it's been said!

Venison mince is the ideal base here. Lean, quick to cook, and straightforward to work with. The four flavour options mean this works just as well as a shoot lunch centrepiece as it does a post-field snack, and the Black Pudding & Stilton version in particular is the kind of thing that will always get people talking.

Base Ingredients

• 500g venison mince
• 1 sheet ready-rolled puff pastry
• 1 egg, beaten (for glazing)
• Salt & pepper

Flavour Options- pick your vibe:

• Black Pudding & Stilton: crumbled black pudding, Stilton cheese. Unreal richness, next level depth. Start here.
• Apple & Chestnut: finely chopped apple, cooked chestnuts (chopped). A proper nod to the season shift.
• Apricot & Stilton: chopped dried apricots, Stilton cheese. Sweet, rich, and slightlyunexpected in the best possible way.
• Plain (au naturel): just good old seasoning. Let the venison do its thing. The purist's choice, and not to be underestimated.

 

Method

1. Prep the filling. Combine venison mince with your chosen flavour combination. Season well and mix, but don't overwork it. Keep it light.
   
2. Shape. Roll into a long, even sausage shape. Even thickness means even cooking.
   
   
   
   
   
3. Wrap. Lay out the puff pastry, place the venison sausage down the centre, roll the pastry over and seal the edge on the underside.
   
4. Finish. Brush generously with beaten egg and score the top lightly.
   
5. Bake. 180°C for 30–40 minutes until golden and cooked through. Making smaller rolls? Reduce to 10–15 minutes.
   
6. Slice and serve. Rest briefly, then slice. Try to make it to the table before they're gone.

Level it up: caramelised onions in the filling, sesame seeds or fresh herbs on top before baking, and serve with a good mustard or chutney on the side. A cold afternoon and a warm kitchen are optional but highly recommended.

 

The End of the From Hill to Home Series with Dennisons Venison

And with that, it’s s a wrap, in more ways than one.

Three instalments, six recipes, and one ingredient that's proved itself capable of everything from a cheeky Friday night wrap to a plate you'd be proud to serve at any table. It's been a genuine pleasure working through this series with Lee and the Dennisons team, whose passion for wild venison, from the hill to the kitchen, has been at the heart of every recipe.
 
If this series has done one thing, I hope it's shown that venison isn't just for special occasions or seasoned cooks. It's for anyone who cares about where their food comes from and wants to do something genuinely good with it.

Head to dennisonsvenison.co.uk to order your venison direct from Lee and the team. And if you're the one bringing it home from the hill, explore our full range of deer stalking clothing and accessories at Serious Country Sports and find the next bit of kit for your next trip.

 

 

Author

Matthew Holland

Matt Holland is passionate about sharing tips on enjoying the British countryside. From field sports to woodland walks, Matt is a proud enthusiast of all country pursuits, with a keen interest in country sports and the heritage, traditions, and tales they offer. Living and working in the beautiful Cheshire countryside, Matt combines his love for rural life with practical advice, helping others make the most of the seasons while embracing the thrill of country sports and the beauty of country life.