Venison

[RockieRV]

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.

 

[Munchie]

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

 

[olley]

What time shall we come around sharon?

Olley

 

[RockieRV]

What time shall we come around sharon?

Olley

Straight away if you can get me four recipes for the other joints!!

 

[Brisey]

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.

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[olley]

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

OK! just starting the car

Olley

 

[Munchie]

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

 

[RockieRV]

Thanks Brisey!
And Olley - oh:

 

[American Dream]

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.

Wow Brisey that was impressive.:thumb:

 

[Brisey]

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

Yes, just managed to post it before I was thrown out of the site

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[roadtraveller]

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.!

 

[RockieRV]

Thank you! Another one I will try:Cool:

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

 

[Suzy]

Sharon, you are usually such a whizz with google, have you worn it out!

 

[RockieRV]

Sharon, you are usually such a whizz with google, have you worn it out!

I didn't fancy trying out ten year old recipes

 

[Munchie]

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.!

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[American Dream]

You guys are making me feel hungry.

Quite fancy that for breakfast.

 

[RockieRV]

Thanks Ken:thumb:

 

[Munchie]

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.

 

[fordy]

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

 

[RockieRV]

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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[Munchie]

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

Yes Sharon you can eat venison rare in fact a friend tells me it should be. :thumb:

Copied into "recipes" sub section. How do you get the arrow into the first column please?

 

[fordy]

If you have a lot of time as it needs over night ,,



Ingredients
500g/1lb 2oz boneless venison from the haunch, trimmed and cut into 4cm/1½in pieces
500g/1lb 2oz chuck steak, trimmed and cut into 4cm/1½in pieces
200ml/7fl oz tawny port
4 shallots, finely chopped
1 tbsp pickled walnuts in jars, finely chopped
25g/1oz plain flour
700ml/1¼pt beef stock
500g/1lb 2oz portobello or large flat mushrooms, cut into wedges
500g/1lb 2oz puff pastry
1 egg, beaten and mixed with ½ tsp salt

Method
1. Put the venison and steak pieces in a heavy plastic food bag and add the port. Seal and leave to marinate in a bowl in the fridge for at least a day or two. This will give the meat a stronger flavour.
2. Preheat the oven to 180C/350F/Gas 4. In a large bowl, mix together the shallots, pickled walnuts and flour with a teaspoon each of salt and pepper.
3. Lift the meat from the port with a slotted spoon, reserving the marinade, and stir the meat into the flour, coating it thoroughly.
4. Transfer the mixture to a large ovenproof casserole. Stir together the reserved marinade and stock and stir into the casserole along with the mushrooms.
5. Put the casserole over a medium heat and bring to the boil. Cover and put in the oven for 2 hours, until the meat is tender when pierced with a fork.
6. Remove the lid and put the casserole over a high heat. Bring to the boil and leave to simmer for 15-20 minutes, until the sauce thickens. Season to taste. Spoon into the pie dish and leave to cool thoroughly.
7. Roll the pastry out to an oval 2.5cm/1in larger than the pie dish. Trim the edges and cut a strip the width of the dish rim from the edge of the dough.
8. Brush the rim of the dish with water and lay the strip of dough on the rim, pressing down. Brush the dough strip with the egg glaze.
9. Roll the dough oval around the rolling pin and lift onto the pie dish. Press the dough firmly to seal it to the strip.
10. Trim the excess dough and brush the top with the egg glaze. Make two small slits in the centre of the dough to allow the steam to escape.
11. Roll out any trimmings and use to cut out flowers or leaves to decorate the pie. Brush the docorations with the egg glaze. Chill the pie for at least 15 minutes before baking.
12. Turn the oven up to 220C/425F/Gas 7 and bake the pie for 30 minutes or until the pastry is puffed, crisp and golden. Serve with steamed cabbage and mashed potato.

FORDY

 

[RockieRV]

Now I am really really hungry!!

 

[roadtraveller]

ksebruce, you have been looking in the same place as me

 

[Munchie]

Hi Roadtraveller, I copied yours into the "recipes" sub section. I did this for anyone looking for the recipe in the future. They may not go through "posts" on food but should go direct to "recipes"

Hence the "moved" in the title. Hope you approve.

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