Devonshire Venison

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 roasting joint of venison
  • Seasoned flour
  • Butter or dripping
  • stock
  • Fresh herbs
  • Stuffing using thyme and parsley


    Soak the venison in cold salted water for thirty minutes, and then drain and dry it well. Cut the meat in thick slices and dust them with seasoned flour. Fry in butter or dripping until brown on both sides. Put the slices into a casserole and cover with stock which has been lightly thickened with flour. Add a good pinch of fresh herbs, cover and cook at 325°F, 170°C, gas mark 3 for two hours. Add small balls of any favourite stuffing flavoured with thyme and parsley and continue cooking for thirty minutes.