venison mousse

jon wellington

jon wellington

17th January 2012
jon wellington

venison mousse

Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this venison mousse recipe a try for yourself?


  • 100g butter
  • 200g chicken or game liver
  • 500g venison meat
  • 30g shalotts (diced)
  • 1g majoram
  • 6g gelatine leaf
  • 1 egg yolk
  • 200ml game jus
  • 100ml double cream
  • 5g salt
  • 5g pepper


Dice the liver and venison and saute in butter
Add the shallots and marjoram and fry for 2 mins
Allow to cool.
bloom gelatine leaf in cold water.
Mix the egg yolk with the cream.
Reduce the gravy to half.
Add the egg yolks and cream to the gravy and heat it to 80°C
Dissolve gelatine in the gravy.
Allow gravy to cool, then mix it with the liver and meat.
Season with salt and pepper and fill into a beaker.
Freeze at -22°C for 24 hours.
Pacotize twice, and serve.

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