This Month we are featuring a Venison dish.

Derbyshire is a great source of local wild venison with parks like Chatsworth Park, Haddon Hall and just over the border into Nottinghamshire Doninghton Park which is where we sourced the venison for this dish. All good independent butchers will also be able to supply you with local venison cuts and venison sausages.

The dish is a trio with a lovely peppery venison sausage, a fillet steak and some oak smoked venison haunch. It’s very easy to put together but looks and tastes fantastic. All the venison we used is available from Donington Deer Park at Park Farm House Hotel near Castle Donington.

They butcher and smoke their own Fallow and Red deer from the historic deer park. So why not venison a try? You can buy a range of steaks and joints as well as the amazing oak smoked haunch direct Call 01332 862409 or

To compliment the meat we used a Kale salsa verde with the smoked meat and a rich juniper and blueberry sauce with the fillet. Rounded off with some buttery mash and caramelised carrots with the sausage.

The fillets we used were from a fallow deer and only took 45 secs on a very hot pan per side to cook medium rare.

These sauces are great with other meats too like duck and the salsa verde is great with any cured meats or to complement a cheese dish.

Kale salsa verde

1kg of curly kale
6 chopped cloves of garlic,
The juice of 3 lemons,
25ml sherry vinegar,
2 teaspoons Dijon mustard,
1 tablespoon salt-packed capers,
1 1/2 tablespoons chopped shallots
4 tablespoons of chopped parsley and
approx. 100ml rapeseed oil Try local Brock and Morton’s

Remove the ribs from the kale, then blanche the leaves in boiling water until they turn bright green, about 1 minute. Immediately transfer the kale to a bowl of ice water, then wring it out to dry.

In a blender, purée the chopped cloves of garlic, the lemon juice, sherry vinegar, Dijon mustard, capers, and chopped shallots.

Process until smooth, then add the kale along the parsley and rapeseed oil. Slowly drizzle in more oil, as necessary until the salsa is smooth but not too runny.

Chef tip: “Kale is good at holding its bright green colour,” says Alex, but if you’re using a high-power blender like a thermablender, the friction can get too high, causing the sauce to brown. So process as quickly as possible, and if you notice the green colour starting to fade, place the purée in an ice bath to quickly cool it, then continue blending.
Blueberry and junipers sauce

A small onion
1 stick of celery
1 small carrot
10 crushed juniper berries
300ml Port
1 tsp redcurrant jelly
Half pint of good quality beef or game stock
50 gm butter
Salt and pepper to season
Sprig of thyme
3 garlic cloves
100g blueberries

1. Finely chop the onion, celery and carrot, garlic and add to pan
with a knob of butter.

2. Add juniper berries, port and redcurrant jelly thyme and fry
until the mixture becomes thicken and syrup like.

3. Finally add stock and blend ingredients and season to taste.

4. Sieve mixture into a clean saucepan ready to pour onto the
local Donington Park venison.

Terroir Bistro
121 Friar Gate

07802 478179