Farm Deer

Farm Deer Meat

Comes from the Argentine pampas. Pampa just means. How else would you describe over 750,000 square miles of South American lowlands? Boundless wildness and a warm climate combine to create a truly unique environment. 


Boneless leg of venison

Leg of venison 4 technical parts skinned

Deer back fillet

Venison roll

Deer shoulder without bone

Venison goulash

Deer goulash

Nutritional information

Nutritional values Per 100g
KJ-Kcal 478/114
Proteins 21
Carbohydrates 0
Fats 3


Deer with asparagus

Difficulty : Reasonably easy

Cooking time : 2 to 3 hours

Ingredients 4 persons

  • 650 g fillet of Vogely venison (from the back or hind leg)
  • 1 dl red wine
  • 2 tbsp heather honey
  • 1 tbsp honey vinegar
  • 4 shallots
  • 3 dl game stock
  • salt
  • pepper
  • juniper berries
  • rosemary
  • thyme
  • laurel
  • sage
  • knob of butter
  • 20 white asparagus of A1 quality
  • 150 g glasswort
  • 150 g lamb's ears
  • 4 peeled and grated potatoes
  • 2 eggs
  • 1 chopped shallot


Wildfond you can buy at the poulterer, but it is also not difficult to make it yourself. Color some meat and bones of deer in the oven and put them in a saucepan with water, red wine, tomato paste and not to forget coarsely chopped carrot, onion, leek and celeriac. Add thyme, bay leaf, juniper berries, sage and bruised peppercorns. Let all this simmer for three or four hours on a low heat and pass it through a damp muslin cloth, which you have placed in a sieve. If you wish, reduce it further.


  1. Heat the oven to 200°C.
  2. Let's continue with the sauce. Chop the shallots and put them in a pan on the fire with the honey. Bring to the boil. Extinguish with the vinegar and red wine.
  3. Add the herbs and the game stock. Let it all gently reduce to about half. Sieve the herbs and shallots from the meat and, just before serving, stir in a few flakes of cold butter.
  4. Taste the sauce and season with salt and pepper from the mill.
  5. Season the venison fillet with salt, pepper, and rosemary and quickly sauté the meat alternately in hot butter and oil in a skillet. Then place it in the oven for three to four minutes.
  6. Remove the meat from the oven, let it rest for ten minutes.
  7. Just before use, reheat the meat in the same oven for about three to seven minutes, depending on the size and thickness of the fillet.
  8. Peel the asparagus carefully and cut off the butts. Add water to the peels and butts and make an asparagus stock.
  9. Sieve the peels and put the asparagus in the stock with a knob of butter and some salt. Cook the asparagus al dente (about fifteen minutes), remove them from the stock and let them cool. Save the stock to reheat the asparagus just before serving.
  10. Briefly fry the samphire and sea lavender in a dash of hot olive oil, together with a chopped shallot and some sea salt. The sea vegetables should remain al dente and crunchy.
  11. Mix the peeled and grated potatoes with the eggs, a chopped shallot, some pepper and thyme and fry in a dash of olive oil four nice flat cakes.

Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.

Recipes are mainly from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the USA by Hyperion. All rights reserved.