We only process and sell venison sourced from Fallow deer.

Exciting New Recipe Book

The National Fallow Alliance has created an exciting new recipe book featuring 38 inspirational, delicious recipes for Australian Fallow venison. Developed with the support of leading chefs in the Adelaide region, the book also provides advice on cooking techniques and nutritional information and shows the major cuts of Fallow venison.

The recipes range from traditional favourites such as Fallow Venison Wellington to more exotic dishes such as Venison Carpaccio and demonstrate the variety of dishes that can be prepared with Fallow venison.

The recipes in the book demonstrate that Fallow venison is indeed the meat for all seasons and for all cuisine styles.

To purchase a copy of the book please contact:
The Secretary, National Fallow Alliance,
PO Box 196, Uraidla, SA 5142
Phone: 08 8390 1909, Fax: 08 8390 1909

  • Fallow Venison Burgers

    Created by Dennis Leslie (Hilton Adelaide)

    Ingredients:

    • 1 kg Fallow venison mince
    • 1 tsp sweet paprika
    • Half a bunch thyme, finely chopped
    • Half a bunch parsley, finely chopped
    • 1 brown onion, finely chopped, sautéed and cooled
    • 3 cloves garlic, finely chopped, sautéed and cooled

    Method:

    1. Mix all the ingredients in a bowl until they have all been mixed evenly.
    2. Let the mix rest for about half an hour in the fridge.
    3. Break the mix into around 6 to 7 even balls, roll tightly and form a round patty.
    4. For rare burgers cook over medium heat for about 4 minutes on each side or
      a little longer if a more cooked burger is required.
  • Seared Loin of Fallow Venison, Sage Potato, Shallot Tart, Chevre & Vincotto

    Created by Dennis Leslie (Hilton Adelaide)

    Ingredients:

    • 1 kg Fallow venison loin, cleaned portioned into 4 equal cuts
    • 250gm speck, finely sliced and baked until crispy
    • 800gm Kennebec potato
    • 500gm shallots, peeled
    • 200mls brown beef stock
    • 200gm chevre
    • 150gm wild rocket
    • 12 dried Turkish figs, reconstituted in port overnight
    • Puff pastry, cut into 4 disks about 6 to 7cm in diameter
    • 3 tbsps of seeded mustard
    • 1 bunch sage, picked and deep fried
    • 120mls Fig Vincotto
    • 200gm butter, cubed
    • 50gm castor sugar
    • Sea salt
    • Black pepper

    Method:

    1. Heat an ovenproof pan with a couple of knobs of butter and add the shallots. Lightly toss the shallots in the pan until it starts browning, and then add sugar.
    2. Allow the sugars to turn into caramel and then deglaze with beef stock. Roast in the oven until shallots are soft and allow to drain and set aside.
    3. Place the shallots on the puff disk allowing for about 2mm around the circumference. Bake the tarts in oven set at 220°C for about 10 minutes or until puff is flaky.
    4. Place all the potatoes in a roasting pan with about 200gm of butter and roast until they are soft. Crush the potatoes adding a few leaves of sage and half the speck. Season with salt and pepper.
    5. Stir in the mustard at this point.
    6. Sear the venison in a heavy based pan until all sides are coloured and finish in the oven until medium rare. Let the meat rest.

    To Serve:

    1. Slice the venison loin across the grain into about 4 pieces.
    2. Assemble on the plate with the loin placed on top of the potato, garnished with some speck.
    3. Finish the tart by adding a spoonful of chevre and wild rocket on the tart.
    4. Finish the plate with a drizzle of vincotto and fig around the plate.
  • San Chow Bow

    Created by Travis Kerkman (Arnou at the Earl Bistro)

    Ingredients:

    • 1 kg Fallow venison mince
    • 12 medium sized iceberg lettuce cups
    • 200gm finely diced red onion
    • 100gm finely diced carrot
    • 500gm grated ginger
    • 30gm grated garlic
    • 200mls ketjap manis
    • Juice of a lemon

    Method:

    1. Fry all the vegetables in a really hot frying pan with a very small amount of vegetable oil
    2. Add the mince and fry until cooked and add the lemon juice and soy sauce

    To Serve:

    1. Arrange the lettuce cups on plates and spoon mixture straight from the pan into the lettuce.