What goes with Venison?

[Ballsbaill]

As a main course?

What trimmings would go with this?

A rich gravy
Redcurrant jelly
Sprouts with bacon

Everything!

Red wine: Pinot noir (a nice one, obv) or Cabernet Sauvignon.

Vegetables: Asparagus, tenderstem broccoli, carrots, shallots. As venison has quite a strong flavour you can either pick strong tasting veg to jump out alongside it or more understated ones to let the venison stand out.

Gravy: A beef gravy if you're using granules, or make directly from the juices. Don't use vegetable, chicken or turkey granules the results will be a clash of too many flavours in the same sphere vying for your attention which isn't nice.

Accompaniments: A stuffing with citrus in it such as tangerine, orange or mandarin will work really well to bring out the flavour of the venison.

Disclaimer: Despite my username I'm not a chef, but I do eat a lot of venison and really like it.

Sorry I should have said that it's already in a Wellington so has juniper and redcurrant etc underneath the pastry.

Sprouts with bacon sounds lush

Also, red cabbage with apple. Roast potatoes, carrots (steamed or roasted)

I also like creamy mashed potato - good for soaking up a nice gravy

Red cabbage,carrots, not sprouts because they're disgusting, roast parsnips. A good red wine gravy.

Because it's a fairly strong meat, depending on the breed, sides with a little sweetness work best.

I eat loads of venison and I don’t find it a strong tasting meat. Anything that goes with beef or lamb will be fine ( not mint sauce obviously!).

Puree of celery root is very light, add a squeeze of lemon juice to keep it white.

Red cabbage in red wine with juniper berries goes particularly well

Buttered swede contrasts nicely with the flavour of the meat.

I love venison 😊

Red cabbage and/or mushrooms is what I traditionally see with venison back home in Germany in autumn.