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Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Venison?


See more Recipes from Waitrose

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Roast venison with shallots and pink pepper gravyRoast venison with shallots and pink pepper gravy

Waitrose venison is produced from deer reared on Scottish and English farms. This recipe uses a haunch joint with meat that is lean, dark and close textured, similar to lean beef. The whole shallots will add a hint of sweetness.

  • Preparation time: 15 minutes, plus3-4 hours marinating time
  • Cooking time: 60 minutes
  • Total time: 4 hours 15 minutes to 5 hours 15 minutes 

Serves: 4


  • 300ml full-bodied red wine
  • 2 fresh bay leaves, torn in half
  • 1 pack fresh flat-leaf parsley, finely chopped
  • 2 tsp Waitrose Select Pink Peppercorns in Brine, drained and crushed
  • Waitrose Rolled Venison Haunch Joint, about 700g
  • 1 tbsp olive oil 16 shallots, peeled
  • 1 tsp cornflour
  • 200ml beef stock, fresh or from a cube
  • Salt and freshly ground black pepper


  1. In a large bowl, combine the red wine with the fresh herbs and pink peppercorns. Place the venison joint in this marinade, cover and leave in the fridge for 3-4 hours or overnight, turning the meat occasionally.

  2. Preheat the oven to 180°C, gas mark 4. Remove the meat from the marinade, and reserve. Heat the oil in a roasting tin on the hob, and seal the meat on all sides. Add the shallots and cook for 2-3 minutes. Spoon 4 tbsp of the marinade over the joint and shallots. Roast in the oven for 20 minutes per 450g, plus 20 minutes, for medium, or 25-30 minutes per 450g, plus 25-30 minutes for well done. Halfway through the cooking time, spoon the juices over the meat and turn the shallots.

  3. When cooked as required, remove the venison and shallots from the roasting tin. Cover with foil and allow to stand for 15 minutes before carving.

  4. Meanwhile, place the roasting tin over a medium heat and pour in the remaining marinade, stirring to scrape up the meat juices. Blend the cornflour with 2 tsp cold water, mix into the beef stock and pour into the roasting tin. Cook the gravy for 3-4 minutes, stirring continuously, until thickened slightly. Remove the bay leaves and season to taste. Slice the venison and serve with the shallots, gravy and a selection of vegetables.

Astralabe Chene Bleu

Smooth, velvet and round on the palate, this complex wine has a spicy nose with ripe red fruit flavours and a long finish.



Venison, steak and red wine puddingVenison, steak and red wine pudding

  • Preparation time: 35 minutes, plus 2 hours marinating time
  • Cooking time: 3 hours to 3 hours 30 minutes
  • Total time: 5 hours 35 minutes to 6 hours 5 minutes 

Serves: 7


  • 2 x 340g pack Waitrose British Diced Venison
  • 650g Aberdeen Angus Diced Braising Steak
  • 2 small onions, peeled and thinly sliced
  • 1tbsp chopped fresh thyme
  • 1 bay leaf
  • 225ml red wine
  • 25g seasoned flour

The pudding

  • 450g Waitrose Self-Raising Flour
  • 1tsp Coleman's English Mustard Powder
  • 225g Waitrose Shredded Beef Suet
  • Salt
  • Freshly ground black pepper
  • 150-175ml Joubère Beef Stock


  1. Place the meat, onion, thyme and bay leaf in a bowl and pour the red wine over the top. Leave to marinate in a refrigerator for 2 hours or overnight. Remove the meat and onion from the marinade, reserving the liquor. Pat the meat and onion dry and toss in the seasoned flour.

  2. In a large bowl mix the self-raising flour with the mustard powder and suet. Mix in enough cold water to form a smooth ball. Turn the pastry onto a floured surface. Keeping back about a quarter for the lid, roll the rest into a circle large enough to line the base and sides of a 2.5 litre pudding basin.

  3. Carefully fill the lined basin with the meat and onion, and season with salt and pepper. Pour the marinade into a measuring jug and top up to 350ml with water or beef stock and pour over the meat. Roll the reserved pastry into a circle for the lid, dampen the edges, drape over the pudding and gently press round the edge to seal.

  4. Place a double layer of pleated and buttered greaseproof paper over the top and secure with string. Cover with a layer of foil then steam the pudding, either in a steamer or in a deep bain marie, in a moderate oven 150°C, gas mark 2 for 3-3 ½hrs.

Château de Cazeneuve Les Calcaires Pic Saint-Loup, Languedoc-Roussillon

A stunning southern French red; this organic wine is powerful and complex yet shows finesse and elegance. With a fine texture and long length, it's a sumptuous match to grilled steak or a hearty casserole.


Italian venison in agrodolceItalian venison in agrodolce

Serves: 6


  • 1.5kg venison (shoulder or haunch), cubed or cut into long strips

The cooking

  • Salt and pepper
  • 2-3 squares dark, bitter chocolate
  • 1-2 tablespoons pine nuts
  • ½ teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1 tablespoon raisins
  • 1 tablespoon plain flour
  • 1 medium onion, very thinly sliced
  • 100g pancetta (or dry-cured streaky bacon), diced
  • 3 tablespoons olive oil

The marinade

  • 1 bottle red wine
  • 3 tablespoons wine vinegar
  • 1 carrot, chopped
  • 1 large onion, sliced
  • 1 celery stalk (including the green), chopped
  • 3 cloves of garlic, crushed
  • 1 sprig each of fresh rosemary, thyme and sage
  • 2-3 bay leaves
  • 1 teaspoon juniper berries, crushed
  • ½ teaspoon peppercorns, crushed
  • 3 tablespoons olive oil


  1. Put the venison into a bowl with all the marinade ingredients, stir and leave in a cool place overnight - two nights is even better. Remove the meat from the marinade and pat dry with kitchen paper. Strain and reserve the marinade.

  2. Preheat the oven to 150°C/gas 2. Heat the oil in a casserole and gently fry the pancetta until the fat runs and it browns a little. Remove and reserve. In the same oil, brown the meat in batches so as not to overcrowd the pan. Remove and reserve. Add the onion, salt lightly and cook till soft. Sprinkle in the flour and let it take a little colour, scraping up all the caramelised bits. Add the reserved marinade and the raisins, bubble up and stir over the heat until the sauce thickens and no longer smells of alcohol. Return the meats to the casserole, bubble up and add the spices, salt and pepper. Cover and put in the oven for 1½ hours, till the meat is soft enough to eat with a spoon. Add a little hot water every now and then if it looks like drying out.

  3. When the meat is tender, stir in the chocolate and bubble up again until the sauce is thick and shiny. Pile in a hot serving dish and finish with a sprinkle of pine nuts toasted in the oven or tossed in a dry pan. Serve with polenta, a fennel salad, or a broad ribbon pasta, such as pappardelle.

The Hedonist Shiraz

This is a delicious, silky and smooth wine with dark-fruit flavours and an intense palate that goes beautifully with red meats. The Hedonist is made from grapes grown biodynamically, without pesticides or herbicides.

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