Wild Venison Stir-fry (Abel & Cole Recipe)

Stir-frying is an Asian technique, but you don’t have to use Asian-style ingredients. This one captures the spirit of a British (bar the balsamic!) For late autumn/early winter. Serves 4

  • 500g wild venison haunch steaks, sliced into 1cm-thick slivers
  • 2 tbsp aged balsamic vinegar
  • 3 garlic cloves, peeled and finely chopped
  • 150g fresh chestnuts or 100g vacuum packed
  • 2 tbsp unsalted butter
  • 100g smoked bacon, snipped into 1cm lardoons
  • 2 handfuls mushrooms, thinly sliced
  • Half a whole green cabbage, cut into 1-cm thick ribbons
  • 10g flat-leaf parsley, roughly chopped


Marinade the sliced venison in the balsamic and garlic for 30 minutes or over night.

If you’re using fresh chestnuts, preheat your oven to 200°C/ 390°F/ Gas Mark 6. Score the chestnuts and roast for 20-25 minutes, until they can be squeezed and peeled out of their shells. Set aside.

Melt 1 tbsp butter in a large frying pan or wok. Once sizzling, add bacon and stir-fry until is golden. Remove from pan with as slotted spoon, keeping the butter and bacon fat in the pan. Add the venison and sizzle until it starts to brown. Add the mushrooms and cook until tender. Remove them from the pan, give the pan a wipe clean and add the remaining 1 tbsp butter and stir-fry the cabbage until tender. Add the bacon and chestnuts to the cabbage, cook to warm through and then arrange on plates. Rewarm the venison and mushrooms in the pan until hot and top the cabbage with this. Top with the parsley and serve immediately. If you’re really hungry, you could pair this with some creamy mash or dauphinoise potatoes.

Simple Venison Curry (Abel & Cole)

Serves 4

  • 200g venison haunch steak
  • 3 garlic cloves, peeled and chopped
  • 1 large onion, finey chopped
  • 1 red or green chilli, deseeded and sliced (use more or less, depending on how hot you like it)
  • 4 cloves
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1½ teaspoons ground cumin
  • 3 mugs sweet potatoes or seasonal squash, peeled and cubed
  • a good pinch of sea salt
  • 1 mug cherry or small plum tomatoes, halved
  • 200ml coconut milk
  • 2 mugs spinach or seasonal greens, roughly chopped
  • Juice of ½ lemon
  • olive oil


Rub a pinch of garlic into the venison steak. Season and set aside. Heat a lidded pan over medium-high heat. Add a glug of oil. When warm, tumble in the onion and garlic and cook until softened but not coloured, about 5 minutes. Add fresh chilli and cook for a further 2 minutes. Fold in the spices and cook for a minute or two. Add coconut milk and give it a stir. Then add the sweet potatoes or squash. Cover and simmer for 20-30 minutes, until the sweet potatoes or squash are tender. While it cooks, pan-fry the steak in a hot pan with a splash of olive oil. Cook for 3-4 minutes on each side, until nicely coloured. Remove from the pan and let it rest for 10 minutes. Thinly slice and fold into the curry. Then add the tomatoes and spinach, cover and cook a further 5 minutes. Finish with the lemon juice. Simmer uncovered to thicken up the sauce. Taste and adjust the seasoning, if needed. Serve with rice and a cold beer.