Having friends that also hunt as well as fish, a leg of venison sometimes heads our way! But this particular leg was given to me for a talk about fishing & conservation work on the River Frome that I did with John Aplin, to members of the Blackmore Vale Shooting & Conservation Society.

But how best to cook the venison? I found many recipes on the internet, but none really caught my eye, so adapted about three into one and of course my wood fired oven would be used!!

First I marinated the venison overnight in red wine, chopped stalk of celery, red onion, carrot, pepper corns, few juniper berries, red currant jelly and a few sprigs of thyme.


Brought the wood oven up to 200c and put the covered venison including the marinade in for 3 1/2 hours.

The resulting gravy was perfectly reduced and absolutely full of flavour. We served the succulent venison with red cabbage & pear, plus a good portion of wedged potatoes!!



red cabbage & pear

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  1. Hi John,

    The venison looks amazing. We have cooked leg and shoulder of lamb in our wood oven on several occasions with good results, but will now be looking to where we can source a leg of venison.


    Mike & Pat

    1. Hi Mike & Pat – Just drive very fast down country lanes at night!! 😉 I’m sure there must be a local game supplier close to you or ask at your local farmers markets 🙂 cheers John

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