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Venison with cauliflower champ & red wine sauce


  • Cook the cauliflower in a large pot of lightly salted, boiling water until reasonably tender. Drain well and set aside. 
  • At the same time, heat a thin layer of oil in a heavy-bottomed pan and seal the venison on both sides. Season and remove. 
  • Then add the onion, mushrooms, bacon and garlic to the pan with a little fresh oil, if needed, and sauté until tender.
  • Add the tomato paste and briefly cook, continually stirring. 
  • Then add the flour and stir for 3-4 mins, scraping the bottom of the pan as you do so.
  • Add the red wine with 1 cup stock, seasonings and the bay leaves. Stir and cook until the sauce is thick and fragrant, adding more stock if needed. Taste for seasoning. 
  • Then turn down the heat down and return the venison with the parsley. Stir to coat well and cook to the desired degree, turning now and again. 
  • When ready, reheat the cauliflower and then mash with the milk, spring onions and cream. Taste for seasoning. 
  • Serve the venison with a mound of champ on the side and the sauce sprinkled over the meat.


  • 1 small cauliflower, cut into florets
  • sea salt & freshly ground pepper 
  • olive oil
  • 4 x 180 gm venison steaks
  • 1 onion, chopped
  • 6-8 button mushrooms, sliced
  • 3 rindless bacon rashers, sliced
  • 2-3 garlic cloves, crushed
  • 1 tbsp tomato paste
  • 1 heaped tbsp plain flour
  • 1 cup red wine
  • 2 cups chicken stock
  • 2 bay leaves
  • 1 heaped tbsp chopped fresh parsley
  • ¼ cup milk
  • 2-3 tbsp finely chopped spring (green) onions
  • 2 dollops thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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