Deer meat

Deer meat is European game. Imagine a forest so deep that it is still untouched by civilization. Imagine the geographical heart of Europe, covered with trees and grass.


Beef leg with bone

Beef leg, boneless

Reebout technical parts

Beef with bone

Reef fillet

Bone-in shoulder

Beef tenderloin

Reeedel goulash



Nutritional information

Nutritional values Per 100g
KJ-Kcal 509/121
Proteins 23
Carbohydrates 0
Fats 3

Beef with cherry

Difficulty : Easy

Cooking time : 20 minutes

Ingredients 4 persons

  • 3 dl cherry beer (cherry beer or Kriek Lambic)

  • 1 shallot, finely chopped

  • sprig of fresh thyme

  • 1 tablespoon redcurrant or cranberry jelly (jar)

  • 2 tablespoons cherries without stone (jar) in strips

  • 4 venison steaks of approx. 125 gr

  • ca. 50 gr butter or margarine

  • 1/2 tablespoon potato starch

  • salt

  • cayenne pepper


  1. Reduce the beer with shallot and thyme over a high heat for about 5 minutes to 3/4. Remove the thyme, stir the currant jelly and cherries into the beer. Keep the sauce warm.
  2. Sprinkle pepper on the Vogely deer steak and fry it in the heated butter for about 3 minutes on each side. Remove the meat from the pan and keep warm in aluminium foil.
  3. Pour the cooking fat out of the pan, pour the sauce into the pan and stir the adhesive.
  4. Mix potato flour with 1-2 tablespoons water and stir into sauce until slightly bound. Add salt and cayenne pepper.

Venison with asparagus

Difficulty : Reasonably easy

Cooking time : 2 to 3 hours

Ingredients 4 persons

  • 650 g fillet of Vogely deer (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 can be bought at the poulterer's, 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 roe filet with salt, pepper and rosemary and quickly sauté the meat in a hot butter and oil in a frying pan. Then put 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.