Just scored 5 5lb venison joints, came from a young year old deer.
Anyone got any recipes?
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venison cooking tips
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Posted 2 years ago #
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crush and chop a load of juniper berries, chop handful of rosemary, add sea salt, mash together, rub well into the venison, and roast
Posted 2 years ago # -
A venison casserole maybe?
http://www.bbcgoodfood.com/recipes/1935/succulent-braised-venison
Long, slow cooking - mmm!
Posted 2 years ago # -
Cut into chunks, lightly cover in flour, fry off till brown with some onions, carrots, parsnips (whatever u have)
When browned off, chuck in some stock, red wine, 1 tablespoon of corn flour/water (to thicken)Chuck in the oven for an hour (GM4) Take out, hob cook for 5 mins, add a glug of whiskey........Deer Catsarshole !
If you don't want to go scottish, add some chocloate to the grvy...sounds WILD, but it works (make sure you use dark choc (80-90%) Coccoa....very Gordon R or Heston !!
If you can cut it into steaks....cooks just like beef
Posted 2 years ago # -
game stew! Haven't got a recipe though, think we used a housemates
Posted 2 years ago # -
Another vote for casserole - the best thing to do with venison IMO
Posted 2 years ago # -
Concur with iDave, dont mess about with it, roast it hard and fast or it will end up tough and dry if you cook it for a long time. You'll regret it if you stew it.
Posted 2 years ago # -
Apparently these are prime roasting joints from a young un, not some old stag or hind, Geoff went pale when I asked if I should casserole them!
Posted 2 years ago # -
Drizzle some oil and open roast on the rack. Do not overcook but can't remember recommended cooking time. For a haunch for 2 people, it used to take 40 minutes max at a fairly high temperature (in fan oven) then leave to 'rest' for 10 minutes.
Delicious!
Posted 2 years ago # -
A slow cooker works very well for venison, melt in the mouth style
I usually just kinda follow a beef in red wine recipe, or a beef casserole recipe.
Posted 2 years ago # -
If it's good meat, it should stand up on its own and not need anything else!
Posted 2 years ago # -
I nearly bought some venison in Tesco. Then I saw the price!
<All together, now! mode /on> "It was dead deer!<All together, now! mode /off>
Posted 2 years ago # -
Remember that it doesn't have much fat in it so you might need to help it along with butter, bacon, whatever.
Posted 2 years ago # -
i cooked some prime Reindeer filets at the weekend. They were fried in butter with a mix of dried juniper berries, thyme and oregano. Then served with roast shallots, parsnips and spuds and a creamy game sauce. Bloody lovely too. In fact i'm eating the leftover meat now on a butty with a little horseradish
Posted 2 years ago # -
I've got a fair bit of experience of cooking reindeer, which is quite similar to venison. The meat is generally very lean so needs a bit of care when you're cooking it. If it is a roasting joint then it should have a bit more fat, but I wouldn't roast it uncovered. The last piece I roasted I smeared with oil, salt, pepper and herbs then put in a roasting dish with a rack to keep it off the bottom. Put a glass of red wine in the bottom with some rosemary and juniper berries and then loosely cover with tin foil. Roast on a low heat for a couple of hours and the job's a good un! Had a lovely medium rare joint when I did it.
When we roast reindeer in Finland it is usually in a sealed plastic bag (some special one that is heat proof) with some liquid and herbs and then roasted for about six hours at 90 degrees C. Mind you we have a wood fired stove with an oven so it's a bit easier to do that!
Posted 2 years ago # -
Thanks for all the suggestions folks, not sure what I'll do yet to be honest so many differing suggestions!
I nearly bought some venison in Tesco. Then I saw the price!
Bit more than a little less than £2/lb then?
Oh, just had a look online at Tesco, about £10/lb, so how does that work then, where does the other £8 go? Not to the **** farmer/landowner I bet
Disclaimer: I'm not exactly a fan of Tesco
Posted 2 years ago # -
I just got 8 legs of venison for £20. Is that too dear?
Lived on venison hotpot at T in the Park. It was magic.
Posted 2 years ago #
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