An Easter Feast with Venison: A Seasonal Menu with Thoughtful Wine Pairings

Easter is the perfect moment to linger at the table. Spring is edging closer, the days are brighter, and it’s a time for food that feels celebratory without being heavy. Venison makes a wonderfully seasonal centrepiece – elegant, sustainable and full of flavour – paired with wines chosen to elevate each stage of the meal.

This menu moves gently from refined venison canapés to a classic roast, finished with carefully selected wines offering both an accessible choice and an upgrade option for those who want to make the occasion extra special.

To Start: Venison Canapés & Sparkling Wine

We begin with venison canapés – light, flavourful bites designed to welcome guests with a glass of something chilled in hand. Our canapé ideas showcase just how versatile venison can be when used in smaller, elegant formats. They strike a lovely balance between refined and relaxed, making them ideal for Easter entertaining.

A Selection of Venison Canapé Ideas

For a varied and visually appealing canapé spread, a mix of cold and warm bites works best:

  • Venison Carpaccio on Rye
    Paper‑thin slices of venison served on rye bread rounds, finished with horseradish cream and chives – clean, punchy flavours that work beautifully with sparkling wine.
  • Venison & Fig Crostini
    Toasted baguette topped with venison, fig jam and blue cheese, finished with a drizzle of balsamic reduction for a sweet‑savoury contrast.
  • Venison & Apple Slaw Bites
    Crisp endive leaves or crackers topped with venison and a fresh apple and celeriac slaw – light, crunchy and refreshing.
  • Venison Crostini with Whipped Goat’s Cheese
    Seared venison paired with whipped goat’s cheese on toasted bread, lifted with pickled shallots and rosemary.

For something warmer and more comforting:

  • Mini Venison Sliders
    Small venison patties in mini brioche buns, topped with caramelised onions and horseradish cream.
  • Venison & Mushroom Tartlets
    Puff pastry cases filled with sautéed venison and mushrooms in a creamy sauce, baked until golden.
  • Venison Meatballs with Cranberry Glaze
    Bite‑sized venison meatballs coated in a glossy cranberry sauce — perfect for passing around with drinks.

You can find full recipes and inspiration directly from The Venison Company here.

Wine Pairing: Sparkling with the Canapés

Sparkling wine is a natural partner for venison canapés. The freshness and acidity cut through the richness of the meat while keeping things light and celebratory.

  • Affordable Option

    Graham Beck Rosé Brut NV – £17

    A South African sparkling rosé made from Pinot Noir and Chardonnay. Round and expressive with raspberry, biscuit and lime zest notes. Its fuller mouthfeel stands up particularly well to venison canapés.

    🔗 Shop here. 

  • Upgrade Option

    Winbirri Vineyards Vintage Reserve – £32

    An award‑winning English sparkling wine from Norfolk, made in the traditional method, like Champagne, with three classic Chardonnay grapes – Chardonnay, Pinot Noir and Pinot Meunier. Crisp and refined, with notes of peach, strawberry, lemon and brioche – a wonderful way to open Easter lunch.

    🔗 Shop here.

The Main Event: Roast Haunch of Venison with Seasonal Sides

Venison makes a superb alternative to lamb at Easter – lean yet full of flavour, and perfectly suited to roasting. Cooking the haunch on a bed of vegetables not only keeps the meat moist, but also creates the base for a deeply savoury gravy.

Roast Haunch of Venison with Redcurrant Gravy

Ingredients (Serves 6)

  • 1.8–2kg haunch of venison, brought to room temperature
  • 2 onions, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery sticks, chopped
  • 4 garlic cloves, lightly crushed
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • Olive oil
  • Sea salt and black pepper
  • 30g butter
  • For the gravy
  • 2 tbsp plain flour
  • 150ml red wine
  • 300ml good beef or game stock
  • 3–4 tbsp redcurrant jelly (to taste)
  • 1 tsp balsamic vinegar (optional)

Method

  1. Heat the oven to 200°C (180°C fan).
  2. Scatter the onions, carrots, celery, garlic and herbs into a large roasting tin. Drizzle with olive oil and season well.
  3. Sit the venison on top of the vegetables. Rub with a little oil, season generously, and dot with butter.
  4. Roast for 20 minutes, then reduce the oven to 170°C (150°C fan) and cook for a further 35–40 minutes for pink venison, or 45–50 minutes for medium. Use a meat thermometer to ensure it’s cooked safely and to your preference.
  5. Remove the venison from the tin, cover loosely with foil and rest for 25–30 minutes.
  6. Place the roasting tin over a medium heat, sprinkle in the flour and stir it into the vegetables.
  7. Gradually add the red wine, scraping up all the caramelised bits, then add the stock and simmer for 10–15 minutes.
  8. Strain the gravy, pressing the vegetables well, then stir in the redcurrant jelly (and balsamic if using). Adjust seasoning to taste.

Glazed Roasted Carrots

Sweet, glossy carrots echo the redcurrant gravy and add colour to the plate.

Ingredients

  • 800g carrots, peeled and halved lengthways if large
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp honey or maple syrup
  • A few thyme leaves
  • Salt

Method

  1. Toss the carrots with olive oil, salt and thyme.
  2. Roast at 200°C for 25–30 minutes, turning once.
  3. Add the butter and honey for the final 5 minutes, allowing the carrots to glaze and caramelise.

Celeriac & Potato Mash

Earthy celeriac lightens the mash while keeping it rich enough to stand up to venison.

Ingredients

  • 600g floury potatoes, peeled and chopped
  • 400g celeriac, peeled and chopped
  • 75g butter
  • 100ml double cream or hot milk
  • Salt and white pepper

Method

  1. Boil the potatoes and celeriac together in well‑salted water until tender.
  2. Drain and allow to steam dry briefly.
  3. Mash until smooth, then beat in the butter and cream.
  4. Season carefully and keep warm.

Braised Mustard Cabbage

This brings gentle bitterness and texture, cutting through the richness of the roast.

Ingredients

  • 1 large cabbage (mustard cabbage, Savoy or spring greens), thickly sliced
  • 1 small onion or 2 shallots, finely sliced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 150ml vegetable or chicken stock
  • 1–1½ tsp wholegrain mustard
  • Salt and black pepper

Method

  1. Heat the butter and oil in a wide pan and soften the onion gently without colouring.
  2. Add the cabbage and toss to coat.
  3. Pour in the stock, cover and braise for 8–10 minutes until just tender.
  4. Stir through the wholegrain mustard, season well and serve immediately.

To Serve

Carve the rested venison into thick slices and serve with the mash, carrots and cabbage, spooning over plenty of redcurrant gravy.

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Wine Pairing: Reds for the Roast

Venison pairs beautifully with red wine, particularly styles with depth, spice and good acidity.

  • Affordable Option

    Loved & Found Castelao – £9.50

    A beautifully smooth, fruit‑forward Portuguese red from Lisboa, with blackberry, raspberry and cherry flavours. Excellent value and particularly good with venison cooked with a hint of sweetness.

    🔗 Shop here.

  • Upgrade Option

    Famille Perrin Vacqueyras – £20

    (Decant at least an hour before serving.)

    The Rhone is the home for great food wine. Maybe less well known than its big brothers, Châteauneuf-du-Pape and Gigondas, Vacqueyras is a fantastic appellation, and Famille Perrin is a producer with great pedigree. This wine is made from Grenache and Syrah, offering cherry, spice and liquorice notes that easily match the richness of venison and redcurrant gravy.

    🔗 Shop here.

A White Wine Alternative

If red isn't your thing, fear not! We have you covered.

  • Chatel Buis Montagny – £17.75

    Burgundy is one of the most historic wine regions, producing some of the best wines in the world. This wine is from the Montagny appellation and is made with the region's signature grape, Chardonnay. With fresh peach and blossom notes, rounded out by subtle vanilla, it has enough body to sit comfortably alongside venison without overpowering the dish.

    🔗 Shop here.

Shop Fresh Venison Here

Easter Ordering FAQs

Can I amend my order?


Yes, you can amend your order before 31st March 2026. To make changes, please contact hello@venisoncompany.co.uk.

When will my order be delivered?


Orders placed by 31st March 2026 will be delivered on 1st April 2026.

How many serves do your Easter cuts provide?

Our cuts are portioned to make planning your Easter feast easy:

  • 0.3–0.5 kg (300–500 g) – serves 2
  • 1–1.2 kg (1,000–1,200 g) – serves 4
  • 2–2.5 kg (2,000–2,500 g) – serves 8

Easter Recipes & Inspiration

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Need help with your Easter order? Email hello@venisoncompany.co.uk or submit a query below

Disclaimer: Please note that some images featured in this post are for illustrative and styling purposes only and may not depict the exact recipe shown. Rest assured, all recipes have been carefully created to reflect the quality and flavour of our venison.


Food safety note: Cooking times are a guide only. Ovens and appliances can vary, so always ensure venison is cooked thoroughly before serving. Use a food thermometer where possible and adjust cooking times to suit your equipment.

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