Farm Chef recipe: Balsamic and pink peppercorn venison

Whatever the weather, venison meat at this time of year should be good after a summer of feasting to “stock up” its autumn reserves.

Traditional recipes of venison braised in red wine can feel too wintery, and this marinade was actually created to barbecue a boned haunch for one of our pop-up Feast on the Farm nights, so it can be used in various ways.

The sweet and sour flavour of balsamic balances the earthiness of the venison, and it doesn’t need to overnight in the sauce, although that will improve the flavour.

Serves 4
Preparation time 15 minutes
Cooking time 10 minues


  • 25ml extra virgin olive oil
  • 50ml balsamic vinegar
  • 15ml sherry vinegar
  • 1/2tsp pink peppercorns
  • 1/2tsp juniper berries
  • 1/2tsp salt
  • 600g fillet or loin of venison


  1. Bruise the pink peppercorns, salt and juniper berries together with a pestle and mortar.
  2. Mix these well with the vinegars and oil, and coat the venison with the marinade. Leave for a few hours if possible, however 20 minutes will do if you are short of time.
  3. Make sure venison is at room temperature when you want to cook.
  4. Heat a frying pan to medium-hot with 1-2 tbsp of oil and sear the fillet on each side for 2-3 minutes, or until cooked to your liking.
  5. You can also marinade a haunch on or off the bone for longer, then roast in the oven, serve with potatoes and vegetables for a more warming dish.

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