Delicious venison recipes in one place! We bake, cook and pickle!

Game is a delicacy among the masses. Wild game represents meat of the highest quality. The king among game is undoubtedly the roe deer.

So come and be inspired not only by venison recipes, but also by simple instructions on how to marinate the meat to make it as tender as possible!

We wish you a good taste.

Venison roasted in the oven

You will definitely love the venison steak. It is not only tasty, but also a healthy and dietary main course.

What will we need

• 2 venison leg steaks (ideal height 2.5 cm)
• rapeseed oil
• salt
• pepper
• 30 g of butter
• finely chopped onion
• 125 ml red wine (quality depends)
• 250 ml of broth

Method

1. Take the steaks out of the fridge and let them sit at room temperature for an hour.
2. Preheat the oven to 200 °C.
3. At the same time, heat the pan.
4. Clean the surface of the steak with a paper towel.
5. We salt. Let’s pepper.
6. In the meantime, prepare the sauce.
7. Fry the onion in butter.
8. Pour in the wine and let it boil.
9. Add the broth and cook for another 10 minutes.
10. Season the sauce with pepper.
11. Place the steak in the pan and fry for 30 seconds on each side.
12. Then transfer the steak to a baking dish and cook for 3 minutes on each side.
13. Take the meat out of the oven and let it rest for at least 5 minutes.
14. Pour the sauce over the steaks and serve.

Venison stew

Pass the culinary exam with flying colors and prepare an excellent venison stew.

What will we need

• 500 g venison legs
• 2 small onions finely chopped
• 80 ml of tomato puree
• 350 ml of stock
• 60 ml of beer
• sweet ground paprika
• salt
• pepper
• 80 ml rapeseed oil
• 1 bay leaf
• 2 balls of allspice
• 1 clove of garlic

Method

1. Cut the meat into pieces.
2. Prepare the marinade by mixing oil, bay leaf, allspice and crushed garlic, a pinch of salt and pepper.
3. Put the meat in the marinade and leave it overnight in the fridge.
4. We will start preparing the goulash the next day.
5. Fry the onion until golden.
6. We fry the meat.
7. We add puree.
8. Sprinkle with ground paprika.
9. Simmer for a few minutes.
10. Add broth and beer.
11. Cook for approximately two and a half hours, stirring occasionally.
12. Add salt and pepper to taste.
13. We serve it as a classic goulash with bread dumplings, potatoes or bread.

Venison tenderloin

Real homemade sirloin is the decoration of all family celebrations. Try this venison and you won’t want another.

What will we need

• 500 g venison legs
• 100 g of bacon
• 2 carrots
• 1 parsley
• 1/2 celery
• 1 bay leaf
• 2 balls of juniper
• 2 balls of allspice
• 1 teaspoon of thyme
• salt
• pepper
• vinegar (optional)
• 150 ml cooking cream
• pickled cranberries

Method

1. We pierce the meat with bacon.
2. Finely chop the root vegetables and put them in the baking dish.
3. Place the venison in the vegetable mixture and let it rest overnight.
4. We will start preparing the tenderloin the next day.
5. Preheat the oven to 180 °C.
6. Salt the meat.
7. Heat the pan and fry the meat until it is tender.
8. Then we fry the vegetables.
9. Put the vegetables together with the meat in the baking dish and pour the sauce over it.
10. Place in the oven and bake for approximately 90 minutes.
11. Mix the vegetables.
12. Soften the sauce with cream.
13. Season with vinegar, salt and pepper.
14. Served with bread dumplings and cranberries.

How to pickle venison?

Get inspired by an old Czech recipe for this venison marinade.

What will we need

• 250 ml of water
• 250 ml of 4% vinegar
• 100 ml of white wine
• 1 tablespoon of chopped celery
• 1 tablespoon of chopped carrots
• 1 tablespoon chopped parsley
• 1 chopped onion
• 5 peppercorns
• 3 balls of allspice
• 1 bay leaf
• a pinch of thyme

Method

1. Boil all the ingredients.
2. Pour the marinade over the meat.
3. We turn the meat every day.
4. Let it sit for 3 days.

For venison recipes, you need to have a quality piece of meat, but how much does it cost and at what price should you expect it to be?

The price of venison varies depending on which part you need for your culinary art.

Prices vary:

• back approx. 500 CZK/kg
• back with bone approx. 350 CZK/kg
• thigh approx. 310 CZK/kg
• shoulder approx. 220 CZK/kg
• tenderloin approx. 520 CZK/kg
• meat for goulash (trimming) approx. 170 CZK/kg