It’s National Butchers’ Week, and what better way to celebrate than with a couple of venison recipes? The beauty of venison is that it is, in some form or other, always in season. It is a delicious, gamey meat, which has the added benefit of being incredibly lean.

You’ll need to trim the sinew first. It’s a slightly fiddly job (more easily done when the saddle is still on the bone), but with a sharp knife and 5 minutes of patience you’ll be grand.

[I’m furious because I’ve lost the lead to upload the photographs I took. Until I find it you will have to use your imaginations]

Loin of venison au poivre

Serves 2

2 pieces of roe doe loins, about 300g each, sinew trimmed

1 tablespoon of black peppercorns, crushed in a pestle and mortar

Rapeseed or olive oil

25g butter

Brandy

2 teaspoons redcurrant jelly

A little stock/water

Salt

– Coat the meat as thoroughly as you can with the peppercorns. You are looking for a crust that, once cooked, is ever so slightly resistant to the advances of a steak knife. See an example with beef here.

– Heat a drop of oil in a frying pan over a high heat. Season the meat with salt and fry for 5 minutes on each side. Remove from the pan and rest on a warm plate.

– Add a splash of brandy and boil off the alcohol, before adding a little stock, the butter, and the redcurrant jelly. Stir until it comes together, check the seasoning (it’s unlikely to need pepper).

– Serve the loin sliced with mashed potato and the sauce.

***************************

Venison stroganoff

Serves 4

2 venison loins, trimmed and sliced

1 red onion, peeled and chopped

1 clove garlic, peeled and sliced

2 teaspoons paprika

A handful of button mushrooms, quartered

A splash of brandy

300ml single cream

Flat-leaf parsley, finely chopped

Juice of half a lemon

Oil, salt, pepper

– Heat a little oil in a saute pan and quickly brown the meat. Remove and set aside. Lower the temperature and add the onion and garlic. Season with salt and pepper and sweat until softened.

– Add the paprika and mushrooms and saute until the mushrooms are thinking about being cooked. Now add the brandy and cream. Bring to the boil and simmer until slightly thickened.

-Return the venison to the pan along with a handful of chopped parsley. Simmer for 4-5 minutes until the meat is cooked through (beware though, venison cooks quickly). Finish with the lemon juice and serve with boiled rice.