Ingredients
400g Woodburn diced or meatballs
1 clove garlic
2 anchovy fillets
1 tsp dried oregano
2 sticks rosemary (roughly chopped)
1 tbsp tomato paste
400g can tomatoes
1/4 tsp chilli
1 cup vegetable/venison stock
1 tsp sugar
1/2 cup olives
1 tbsp capers drained
Fresh pasta

Fresh parsley chopped
Grated parmesan

Method
Preheat oven to 150 degrees
Heat a little oil in a heavy based pan on high heat and brown diced until brown
Transfer to another dish and add a little oil, pan fry garlic, onion, anchovies, oregano and rosemary
Cook for 7-10min until soft
Add tomatoes, paste and chilli powder, stock & sugar
Stir to combine and add diced. If dish is ovenproof, cover and cook in oven for 1-2 hours
If using meatballs, brown balls as above then add to dish to cook for only 35mins in oven

Cook pasta as per instructions. Toss through a little olive oil prior to serving while still warm

To Serve
Arrange pasta on individual pasta bowls, spoon over Puttanesca sauce and meat. Garnish with parmesan and parsley.

Ingredients
Woodburn Venison Denver Leg 400g
25g Te Mata button mushrooms (chop to a fine dice)
Freshly ground pepper
50g spinach
1 Jar “Village Press Harissa Tappenade”
1 pack Flaky pastry sheets
1 Egg yolk and water

Method
Grind pepper over leg fillet.
Seal in a hot pan on all sides until brown (approx. 5min)
Spread a thin layer of tapenade over fillet, roll in diced mushrooms, wrap in spinach leaves.
Carefully place fillet on 2 sheets of pastry (join in middle)
Fold in sides and seal with egg wash. Repeat with ends. Try to keep joins as thin as possible.
Place on baking tray with joins facing down.
Decorate with pastry strips and brush with egg wash.
Place pan in a hot oven for approx. 10mins (hint 2.5 x grammage = cooking time) watch pastry – you may need to turn oven down to medium after 5mins.
Cut in to slices to serve.

Salad
Bunch of well washed rocket or watercress
Handfull of fresh walnut halves
1 rasher of smokey bacon cut in to thin match sticks fried on the hot plate until crispy
1 pear, cored and sliced in to 1/8
BBQ on hot plate until lightly coloured

Dressing
40g gorgonzola or your favourite blue crumble
1 tbsp chopped chives
1/2 tbsp red wine or tarragon vinegar
2 tbsp walnut oil
1 egg
Salt and pepper

Whisk the vinegar with egg and mustard, add oil slowly and blend well, add remaining ingredients

Ingredients
Woodburn Steak Pack or Denver Leg
Wholegrain Mustard
1 tbsp Oil

Method
Rub Venison liberally with mustard. Season with salt and pepper and place on hot BBQ with brushed oil.
If using Denver Leg, sear until nicely brown and remove to the side of the hot plate, continue to cook for 6 min, rest and slice in to 3mm thick lozenges across the grain.
If using steaks, cook each size for 1 min, rest before slicing.

Ingredients
400g Woodburn Venison Dice
1 tbspn flour
Seasoning
440 mls can Guinness/ or favorite dark beer
1/2 cup honey

Optional: Selection of 1 sliced leek & 250 g mushrooms

Method
Toss cubes in flour & season. Pan Fry in small batches in a little oil until brown. Repeat with onions & mushrooms. Combine in a casserole dish. Dissolve honey in beer & pour over the venison. Cook at 150C for approx 1 hr. Thicken if required.
Serve on potato mash and green beans.

Serves 2-4

Ingredients
250g Woodburn Venison steak (dice into cubes)
Or use 360g Woodburn stir-fry
1 onion sliced
400g can Lentils (drain)
1 cup brown basmati rice
1 pack korma curry paste (use 1 tbsp)
1 tsp chopped garlic, ginger & chilli

Method
Add 2 cups water to rice & microwave approx 18 minutes.
Preheat pan & cook venison quickly in a little oil.
Remove & set aside.
In a little oil pan fry garlic, ginger & chilli until fragrant, add curry paste, cook for one
Minute.
Add lentils & venison to pan. Gently return to heat. Lastly combine rice.
Serve with natural unsweetened yoghurt as an accompaniment & a mesculen salad, sprinkle with parsley.

(adapted Recipe from Chef Ruth Pretty) Serves 4 – 8

Ingredients
1 tbsp finely grated lemon rind
1 garlic clove (crushed)
2 tbsp finely chopped parsley
½ tsp ground pepper
1 rack of venison (approx 1.2 kg)
6 tomatoes
Salt & ground pepper
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
4 – 8 handfuls salad greens
Extra olive oil

Method
Preheat oven to 220 C.
Combine lemon rind, garlic, parsley & pepper. Rub onto venison rack. Cut tomatoes crosswise into 3 thick slices.
Arrange on lightly oiled oven tray. Sprinkle with salt, pepper, oil and balsamic vinegar. Place rack on tomatoes & roast 20 – 25 minutes or until venison is cooked medium rare.

Note: test by pressing you thumb into meat. If meat feels loose still rare, if it offers some resistance med. rare. If it is firm you have overcooked it.

Remove from oven and cover with foil. Allow to rest at least 10 minutes. Slice into single cutlets. Arrange tomatoes on 4 (or 8) warmed plates & arrange cutlet(s) on top. Accompany with a dollop of pesto. Place salad greens next to the venison and drizzle the plate with oil.

Chef Andy Glover shares his Woodburn Venison favourite. Try it for yourself.

Serves 4

You will need
Woodburn Venison strip loin approx 170 grams per person
Fennel approx 300 grams per person
Sage 30 grams (picked)
Milk approx 350 mls
Chicken Stock approx 450 mls
Garlic 1 or 2 gloves (finely chopped)
Lemon zest and a little squeeze of juice
Malden sea salt
Black pepper
Village Press Frantoio olive oil
Butter

Method
Pre heat oven to 180-190C. Put the venison onto a plate and set to one side.

To prepare the fennel, chop of the fingers where they meet the bulb. Keep the greenery for garnishing later. Take a small slice of the root end allowing you to peel off the thicker outer layer. Slice the bulb in half from top to bottom. Lay each half down on its flat side and cut into slices approx 5mm thick. Heat a thick bottomed pan until very hot, carefully add oil and fennel, do not stir straight away, allow fennel to colour, not burn. Once colour is achieved throw in the chopped garlic and stir. Add some chicken stock (approx 250 mls) and cover with a wet cartouche, allow to braise down slowly over a low heat, checking for seasoning. Season the venison with sea salt and pepper, add a little olive oil and butter to a heated pan. Colour the venison on all sides and take out of the pan, wipe out the pan with a paper towel and place back on the heat.

Deglaze the pan with chicken stock and put the venison back in; add the milk, sage, lemon zest and a little juice. Return to the heat and bring the liquid up to heat then place in the oven for approx 7 minutes.Take the venison out of the pan and allow to rest. Whilst resting you can place the pan back on the stove and reduce the sauce until it starts to thicken. The sauce will look like it has curdled and split. Don’t worry it has! That’s exactly what we want. Place the braised fennel on the bottom of your plate/bowl. Slice the rested venison into 3 or 4 slices and place on top of the fennel, spoon over the sauce and sprinkle over some chopped fennel tops and any lemon zest that is left over. Serve and enjoy.

Serves 4

Ingredients
8x Osso Bucco
2x Red Onion
4x Cloves of Garlic
1x Thumb Ginger
1x Tbsp Cumin Seeds
1x Tbsp Coriander Seeds
3x Cinnamon Sticks
1x Pinch Saffron Threads
550ml Strong Beef Stock
100grams Kalamata Olives
25grams Preserved Lemon
50grams Dried Apricots
250grams Couscous
50grams Toasted Pine nuts
250mls Boiling Water
50grams Butter

Method
Roast of cumin and coriander seeds. Sauté sliced onion with chopped garlic and ginger, add the spices.
Add saffron threads to stock. Fry Osso Bucco to colour on both sides, place Venison in a tagine or braising vessel. Pour liquid over Osso Bucco and cook on a low heat for 2 – 2 ½ hours.

Pour boiling water over couscous. Roughly chop toasted pine nuts. Leave couscous to sit for 5 minutes, then add cubed butter and pine nuts. Season to taste.

Serves 4-5

Ingredients
6 osso bucco
2 tbsp oil
½ cup orzo pasta
2 onion peeled & diced
2 courgettes diced
400 gm can tomatoes
8 – 10 cloves garlic, crushed but not peeled
2 cups vegetable stock
½ cup dry white wine
10 -12 black kalamata olives
2 tbsp chopped mint

Heat pan, add the oil and brown the osso bucco on both sides. Transfer to a large casserole.
Scatter over the orzo, onion, or leeks, courgettes, tomatoes and garlic. Pour the stock and wine over and season. Cover and cook at 160 C for up to 2 hours or until tender. Sprinkle over the olives and mint.

Serve in deep plates or shallow bowls with plenty of vegetables.

Ingredients
300g Woodburn Venison Denver leg
1 jar Village Press Harissa Tapenade
1 packet crostinis
1 jar onion marmalade

Method
Smear Denver leg with tapenade. Leave up to 20 minutes before cooking to infuse flavours. Cook on high heat (hint work on grammage x 2.5 = cooking time) approx 7.5 minutes. Put aside to cool, this can be prepared up to 2 days before. Slice thinly and fold onto crostini with a dollop of onion marmalade. Garnish platter with a sprinkling of chopped parsley.

INGREDIENTS: Peperonata
2 tbsp olive oil
1 large onion (peeled & sliced )
4 large red peppers (deseeded & sliced )
2 cloves garlic (finely sliced)
600g vine ripened tomatoes chopped
1 tbsp tomato concentrate
1/2 tsp salt
12 basil leaves plus extra for garnish

Venison
500g Woodburn Venison denver leg
or Woodburn Venison Fillet leg pack
or Woodburn Venison Steak Pack

Method
Make peperonata first.
Heat oil in large frypan over med heat.
Add onion & fry until tender.
Add peppers & cook for 10 minutes, stirring ocassionally. Add garlic, tomatoes, concentrate & salt.

Turn heat to low & cook gently covered for 30 minutes. Stir through basil.
Pan fry or bbq venison on high heat.

Hint: Cook denver legs (cook time is gramage by 2
1/2 times / 300g x 2 /12 =7 1/2 minutes)

Rest to side or wrap in foil 3 mins before slicing.

Cook steaks/fillets = 1 minute per cm of thickness.
Serve steak or fillets on bed of couscous, spoon over peperonata & garnish with basil.

Ingriedents
Woodburn steak pack or Denver Leg
Wholegrain mustard
Salt and Pepper
1 tbsp oil

Salad
Bunch of well washed rocket and or watercress
Hand full of fresh walnut halves
1 rasher of smokey bacon cut into thin match sticks fried on the hot plate until crispy
1 pear (cored and sliced into 1/8)
BBQ on hot plate until lightly coloured

Dressing
40g gorgonzola or your favourite tasty blue crumble
1 tbsp chopped chives
½ tbsp red wine or tarragon vinegar
2 tbsp walnut oil
1 egg
Salt and pepper

Method
Whisk the vinegar with egg and mustard, add oil slowly and blend well, add remaining ingredients.

Rub venison liberally with the mustard. Season with salt and pepper and place on a hot BBQ with brushed oil. If using denver leg, sear until nicely brown and remove to the side of the hot plate, continue to cook for 6 mins, rest and slice into 3mm thick lozenges across grain, if using steaks, cook each side for 1 min, rest before slicing.

Serves 4

Ingredients
4 Tbsp Olive oil
4 onions finely sliced
2 tsp sugar
4 sprigs thyme
Juice of 1 large lemon
Woodburn Venison Denver leg 300-400g
Rocket leaves to serve

Or

400g Woodburn Venison Stirfry
Freshly ground pepper
8 slices ciabatta or sourdough bread
Rocket leaves to serve
4 Tbsp horseradish sauce or aioli

Method
Heat oil in a non-stick pan on medium heat. Add onion & cook for 3 to 4
minutes. Reduce heat, stir in thyme, sugar & lemon juice. Continue to cook, stirring occasionally for 25 minutes until mixture
starts to caramelise. Cool slightly while the venison is cooking. Heat the BBQ to hot. Season venison well. Cook stirfry
quickly to seal in the juices. Slice steaks 1cm thick and cook for a minute each side.
Rest then slice.

To assemble, place steak, onion & rocket & horseradish between 2 slices of toasted bread.

Serves 4

Ingredients
3⁄4 cup bulgar wheat or quinoa
2 large wholemeal pita pockets
500G Woodburn Venison Steak or Fillet packs
1 tsp sumac (plus 1 extra tsp.)
250 g cherry tomatoes
4 spring onions (thinly sliced)
3 Lebanese cucumbers (diced)
1⁄2 cup chopped mint/coriander/parsley
1/3 cup tzatziki

Dressing
1 tbsp olive oil
2 tbsp lemon juice

Method
Place wheat in a bowl. Cover with boiling water. Set aside for 20 minutes. Rinse under cold running water, then drain. Bake pita pockets in pre heated oven 160C for 8 -10 minutes until crisp. Remove & break into bite size portions. Sprinkle venison with sumac. Grill venison over high heat for 1-2 minutes each side depending on cut. Remove & wrap lightly in tinfoil to rest. Slice thinly. Place wheat, tomatoes, cucumber, herbs & extra sumac and pita pieces in a large bowl and gently toss. Drizzle with dressing Serve topped with a quarter of venison and a dollop of tzatziki.

Ingredients
Woodburn Venison fillet pack 220g or 250g steak pack
or 400g Stirfry
Sea salt and cracked pepper
1⁄2 tsp dried chilli
1 tsp coriander seeds crushed Olive Oil
Handful of salted peanuts
Juice of 1 lime
Extra Virgin Olive Oil
1⁄2 tsp sesame oil
1⁄2 tbsp soy sauce
1⁄2 tsp brown sugar
1 red chilli, seeds removed and finely chopped
2 spring onions
1/3 packet mung beans
1⁄2 mange sliced
Handful rocket leaves
Bunch coriander & mint
1⁄2 cucumber

Method
Slice into thin strips venison steaks or fillets. Drizzle with olive oil then sprinkle venison with salt, pepper, chilli flakes & coriander. Heat pan to high heat then add a little oil and quickly stir fry, this only takes a minute. Meanwhile roast the peanuts in a medium oven for 10min. Drizzle with olive oil. Roughly chop and set aside. Squeeze lime juice, top with equal amount olive oil. Add sesame oil, sugar and chilli, mix well.

Finely slice spring onions, add to bowl with sprouts, rocket and herbs. Use a fork to scrape down the cucumber, then cut in half scoop out seeds then slice thinly. Add to bowl and lastly mango slices with venison. Drizzle dressing over use your hands to toss everything together. Serve on a platter or individual bowls. Garnish with chopped nuts.

Ingredients
Woodburn Venison fillet pack 220g/ or 250g steak pack
Woodburn Venison Denver Leg 320 approx (slice into steaks serves 3-4) Double all ingredients if using Denver Leg
1 Tbsp Thai red Curry Paste 1 Shallot minced
1 clove garlic, crushed
1⁄2 tsp cumin
1⁄2 cup coconut cream or milk zest of 1⁄2 limes
1⁄2 cup stock
1⁄2 tsp sesame oil
11/2 tsp brown sugar 1 tsp fish sauce
1 tsp lime juice

To Serve
Cooked rice
Chopped herbs-coriander, mint basil 1⁄2 cup peanuts chopped

Method
Mix together the curry paste, shallots, garlic & cumin with 1.4 cup coconut milk (use a processor if you have one). Heat a heavy based pan over a medium heat, add the curry mixture and stir for 6-8 mins until fragrant. Add remaining milk, lime zest add stock.

Simmer (don’t let boil) for approx 12 mins or until reduced. Brush steak with sesame oil season with salt and pepper. Heat heavy based pan to high heat. Add a little oil if required then add steak cook for 1 min each side or 2 mins for fillets. Cover loosely with foil to rest. Later slice thinly across grain. Before serving add sugar to taste then fish sauce, lime until to achieve the right balance of sweet/sour.

To Serve
Arrange sliced venison on bed of rice, accompany with selection of greens (beans//Bok Choy) either in separate bowl or beside. Spoon over sauce. Sprinkle with nuts and fresh herbs.

Ingredients
1 Denver Leg (300g)
2 1⁄2 x grammage = cooking time) Ground pepper/olive oil
Drizzle with oil, ground pepper then roll up.

Method
Using a hot pan cook venison quickly – one minute each side. Finish in hot oven – 7-9 minutes. Wrap and rest in foil.

Soy & Lime Dressing
75ml lime juice
100ml soy sauce
100ml sesame oil
85g brown sugar
150ml coconut cream

Method
Whisk first four ingredients, then slowly whisk in sesame oil. Add coconut cream and mix well until smooth. Strain through sieve.

Asian Vegetable Salad:
100g Capsicum
25g pickled ginger
50g pickled daikan radish
15g coriander
75g red cabbage
25g spring onion
25ml pickled ginger juice

Method
Julienne all ingredients and mix together in a bowl. Add pickled ginger juice and leave to sit for at least an hour.
Slice venison thinly and layer on large plate slightly overlapping. Season slightly with salt and pepper. Place a small pile of asian vegetables in the middle of the venison. Drizzle with soy sauce and lime dressing.
Garnish.