Venison Burgers
1kg venison mince
1 teas sweet paprika
1/2 bunch thyme, finely chopped
1/2 bunch parsley, finely chopped
1 brown onion, finely chopped, sauted and cooled
3 gloves garlic, finely chopped, sauted and cooled

Method
Mix all the ingredients in a bowl until they have all been mixed evenly and rest for 30 minutes in the fridge
Roll mixture into 6 or 7 patties
For rare burgers cook over medium heat for 4 minutes each side or a little longer if required

Chargilled Venison Tenderloin
1 kg venison tenderloin
100ml olive oil
10gm ground black pepper
Sticky balsamic
Shiraz blue vein dressing
125ml Shiraz
300ml thickened cream
50gm blue vein cheese
Berry Sauce
50ml water
50ml sugar
100gm forest berries
Polenta

Method
Coat venison in olive oil and black pepper.
Chargill for 2 minutes each side depending on thickness
Remove from grill and slice into 3-4 pieces and return to grill and seal open ends
Shiraz blue vein dressing
In a saucepan reduce the shiraz to half
Add cream and simmer for 10 minutes
Add the blue vein cheese and simmer for 5 minutes
Remove from heat
Berry Sauce
Comebine water, sugar and berries and boil slowly for 10 minutes
Polenta
Prepare according to instructions
To Serve
Serve venison with sticky balsamic, polenta, blue vein dressing and berry sauce

Venison and Juniper Berries:
800gm venison shoulder
500ml red wine
2 fresh bay leaves
1 tsp crushed juniper berries
1 tsp peppercorns
3 pieces orange
Flour for dusting
4 tbs olive oil
salt and pepper
2 rashers bacon
1 large onion
2 carrots thickly sliced
1 stick celery chopped
1 clove garlic
1/2 cup water
1 tbs fresh chopped parsley
Method
Cut venison into 5cm pieces and marinate overnight in red wine, bay leaves, juniper berries, peppercorns and orange peel
Preheat oven to 170 degrees. Drain venison and reserve the marinade. Pat venison dry and dust with flour.
Heat a frying pan and add 1/2 the oil then brown the meat, then season with salt and pepper.
In a large caserole dish add the rest of the oil then the bacon and onion and cook until onions have softened
Now add the carrots, celery and garlic and cook for a few minutes before adding the venison and the reserved marinade.
Season with salt and pepper, add water and cover with a lid. Put in oven and cook for 90 minutes or ulntil venison is tender. Check every 1/2 hour to ensure there is enough liquid in the pot and turning the pieces when necessary

Seared venison with lentils and sage
Chef: Scott Turner

While it might not be your average weeknight dinner, this is definately a meal for a special occassion.

So whip out the linen tablecloth, the napkins, light the candles and prepare to tantalise the tastebuds.

Ingredients:
lentils
olive oil
carrots
fresh sage leaves
celery
chicken stock
venison fillets

NOTE - Don't overcook venison, it will taste like shoe leather if you do.

Method:
Soak the lentils for two hours. Extract all the lentils which float to the top, and drain them. (The lentils which float are usually empty, coking them will leave them bitter).
Heat olive oil in a heavy based pan.
Saute onions, carrot, fresh sage leaves and celery over a medium heat until soft. Add the lentils and the required amount of chicken stock. (The liquid required will be set out on the packet of lentils).
Bring the mixture to the boil and simmer for an hour.
Pre-heat the oven to 200C.
Heat oil in oven proof pan, and sear the fillet on all sides on cooktop. Drain oil, and place into oven for 10-12 minutes (raw) 15 minutes (medium).
Rest the venison in the pan juices for 5 minutes.
Spoon lentils and vegetables onto plate, place sliced venison on top.