Venison

Discussion in 'Cooking' started by RockieRV, Oct 18, 2007.

  1. RockieRV

    RockieRV Deleted User

    Well it must be deer hunting season in the UK because I have just picked up 5 venison loins from my butcher.........

    Anyone got any good recipes please?

    I've got one in a slow oven now with red wine, christmas spices and bouquet garni, but don't want to cook all of them this way.
     
  2. Munchie

    Munchie Funster Life Member

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    I'd be interested as well as we are thinking of buying a "saddle" of venison as a change for christmas. :BigGrin:
     
  3. olley

    olley Funster

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    What time shall we come around sharon?

    Olley
     
  4. RockieRV

    RockieRV Deleted User


    Straight away if you can get me four recipes for the other joints!!:Wink:
     
  5. Brisey

    Brisey Funster Life Member

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    Venison with Red Wine sauce and roast vegetables

    How about this Sharon

    Ingredients
    For the roast vegetables
    2 tbsp olive oil
    1 medium potato, cut into wedges
    2 carrots, peeled and cut into large slices
    1 clove garlic, peeled
    few fresh thyme sprigs
    For the venison
    1 tbsp olive oil
    2 venison steaks (approximately 150g/5oz each)
    salt
    freshly ground black pepper
    For the red wine sauce
    30g/1oz unsalted butter
    ½ glass red wine
    1 lemon, juice only
    1 tbsp soy sauce
    2 tbsp honey
    1 beef stock cube, crumbled



    Method
    1. Pre-heat the oven to 220C/425F/Gas 7.
    2. Heat the oil in a char-grill pan and fry the potato and carrots for 5-6 minutes.
    3. Add the thyme sprigs and garlic clove to the pan.
    4. Transfer the pan to the oven and continue to cook for 15-20 minutes or until the vegetables are soft.
    5. Season the venison steaks with salt and pepper.
    6. Gently heat the oil in a frying pan and cook the venison for 3-4 minutes either side.
    7. Remove from the heat and allow to rest for a few minutes.
    8. To make the red wine sauce, gently melt the butter in a medium saucepan.
    9. Add the wine, lemon juice, soy sauce, honey and beef stock and cook for 5-6 minutes.
    10. Remove the roast vegetables from the oven and transfer to serving plates.
    11. Slice the venison steaks and serve with the vegetables.
    12. Pour the red wine sauce over and serve immediately.
     
  6. olley

    olley Funster

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    one with garlic
    one without garlic
    one with honey
    one with honey and garlic

    OK! just starting the car:Rofl1:

    Olley
     
  7. Munchie

    Munchie Funster Life Member

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    B:BigGrin:rilliant Brisey, have you added it to the "recipes" sub forum?
     
  8. RockieRV

    RockieRV Deleted User

    Thanks Brisey!
    And Olley - :Doh::Laughing:
     
  9. American Dream

    American Dream Read Only Funster

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    Wow Brisey that was impressive.:thumb:
     
  10. Brisey

    Brisey Funster Life Member

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    Brisey, have you added it to the "recipes" sub forum?

    Yes, just managed to post it before I was thrown out of the site:Rofl1:
     
  11. roadtraveller

    roadtraveller Read Only Funster

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    Carbonnade of Venison

    Try this to impress.
    Serves 6
    900 g Venison, medallions
    olive oil
    700 g onions, halved and thinly sliced
    4 garlic cloves, crushed
    30 ml light brown sugar
    3 tbsp flour
    600 ml lager or pale ale
    300 ml beef stock
    1 fresh bay leaf
    2 large thyme sprigs
    salt and pepper
    1 tbsp chopped parsley, to garnish.

    Method
    Cut each medallion into two chunky pieces. Heat the oil and brown the meat in batches, over a high heat, then transfer to a large casserole dish, using a slotted spoon. Meanwhile add the onions and cook for about 10 mins, stirring all the time until softened. Add the garlic and the sugar, mix well and cook gently for 10 mins or until they begin to brown and caramelise. Stir in the flour, then gradually add the beer, stirring, all the time. Bring to the boil scraping up any sediment from the botton of the pan, then pour over the venison in the casserole. Simmer for about 2 hours until meat is tender. Serve with mashed potatoes and your favourite fresh vegetables, garnished with fresh chopped parsley. Eat and enjoy. Lubely, jubely.!
     
  12. RockieRV

    RockieRV Deleted User

    Thank you! Another one I will try:Cool:

    Ok folks, I need two more pleeeeeeeeeeease........
     
  13. Suzy

    Suzy Funster

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    Sharon, you are usually such a whizz with google, have you worn it out! :Rofl1:
     
  14. RockieRV

    RockieRV Deleted User

    I didn't fancy trying out ten year old recipes:Rofl1::Rofl1:
     
  15. Munchie

    Munchie Funster Life Member

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    Vennison Carbonnade

    Try this to impress.
    Serves 6
    900 g Venison, medallions
    olive oil
    700 g onions, halved and thinly sliced
    4 garlic cloves, crushed
    30 ml light brown sugar
    3 tbsp flour
    600 ml lager or pale ale
    300 ml beef stock
    1 fresh bay leaf
    2 large thyme sprigs
    salt and pepper
    1 tbsp chopped parsley, to garnish.

    Method
    Cut each medallion into two chunky pieces. Heat the oil and brown the meat in batches, over a high heat, then transfer to a large casserole dish, using a slotted spoon. Meanwhile add the onions and cook for about 10 mins, stirring all the time until softened. Add the garlic and the sugar, mix well and cook gently for 10 mins or until they begin to brown and caramelise. Stir in the flour, then gradually add the beer, stirring, all the time. Bring to the boil scraping up any sediment from the botton of the pan, then pour over the venison in the casserole. Simmer for about 2 hours until meat is tender. Serve with mashed potatoes and your favourite fresh vegetables, garnished with fresh chopped parsley. Eat and enjoy. Lubely, jubely.!
     
  16. American Dream

    American Dream Read Only Funster

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    You guys are making me feel hungry.

    Quite fancy that for breakfast.:Eeek:
     
  17. RockieRV

    RockieRV Deleted User

    Thanks Ken:thumb:
     
  18. Munchie

    Munchie Funster Life Member

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    No prob Sharon. I was asking the poster to put recipes into the sub section then I realised I could do it myself. Long as they don't think I'm stealing their thunder. :Eeek:

    :Rofl1::Rofl1::Rofl1:
     
  19. fordy

    fordy Deleted User

    This one looks a nice one,

    Ingredients
    750g/1½lb loin fillet venison
    butter
    1 wine glass blackcurrant liqueur
    125ml/4fl oz strong game or beef stock
    1 tsp tomato purée
    black pepper, freshly ground

    Method
    1. Bone the venison, if using loin.
    2. Cut the venison into 10cm/4in discs (or collops) and beat lightly with a rolling pin to flatten them.
    3. Fry gently in butter for one minute or so on each side.
    4. Pour in the blackcurrant liqueur and flame.
    5. Remove the venison from the pan, put into a serving dish and keep warm.
    6. Meanwhile, as the flames die away from the blackcurrant liqueur, pour in the game or beef stock, and let it bubble for two or three minutes.
    7. Stir in the tomato purée and season well with pepper. At this stage the sauce may be really quite thick and it would be a good idea to add 2 tbsp water and any juices that have seeped from the venison.
    8. Dip your finger in to see if it tastes nice. If you have a good, runny, rich sauce, beat in a knob of butter to make it really rich and shiny. Then strain it through a fine sieve over the venison.

    FORDY:wine:
     
  20. RockieRV

    RockieRV Deleted User

    Hmm that looks a good one, thank you!
    I think the meat would be rare though - I'm assuming you can eat venison rare??
     

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