Need a good reicpie for venison

[Canadian Black Bears 23]

Top of the evening to everyone,

 

I am planning a street party and need a great recipie for venison . Even though I was skunked this past deer season (yes, it is over for me ) I still have some fresh venison from some buddies I know . I would like to try something different this year and it would be a pleasure to serve my venison using an overseas recipie . If I get lots of replies to my thread I will decide on which tos use and let ya know how it goes. Let the replies begin!!!

[IanB 0]

Taken from another site..

 

I normally use about 800g to 1kg of diced venison, normally shoulders.

2 medium onions

Two sticks celery

1 medium/large carrot

a bay leaf

Sprig of thyme

Two serving spoons of flour

Beef (or make your own venison) stock to just cover the meat.

Salt and pepper

Olive oil (a good glug)

Butter (a good slice)

 

Season the raw venison with salt and pepper.

Very finely dice the onions, celery and carrot and sweat down using oil and butter in a large oven proof container with lid.

 

Take a frying pan, heat and put in olive oil. Batch brown the seasoned venison. This has to be done in small batches as otherwise it boils the meat, and does not fry it.

 

Once a batch of meat has been browned, drain and place in with the sweating veg.

 

Once all the meat has been browned, de-glaze the frying pan with either ale, red wine or just stock.

 

While the pan is de-glazing, shake the two serving spoons of flour over the meat and veg. Stir in well so everything is coated. Then turn up the heat on the hob and;

 

Add the reduced liquid from the frying pan and stir in with the meat. Then top up with stock so that the liquid is just over the meat. Slightly more if you are going to use the meat as a pie filling as you will want to make more gravy to serve with the pie.

 

Here is a cheat, if you have not bothered to make your own venison stock properly, add a teaspoonful of bovril to the liquid and stir in.

 

Add the bay leaf, check seasoning, put on lid and place in a low temp oven for at least three hours. Longer is better.

 

I like to serve this with;

 

Roast winter veg;

Parsnip, swede, sweet potato, butternut squash and carrot all cut into large even chunks and maranaided in olive oil, garlic and thyme then put on a baking sheet/tray and cooked at 200 degrees for 50 minutes. (this works well as you have to turn the oven up for cooking the dumplings, see below)

 

Suet dumplings with chives and thyme added.

 

Any seasonable green veg, purple sprouting broccoli is my favourite.

 

And mashed King Edward potato's, with butter added while mashing.

[Canadian Black Bears 23]

Taken from another site..

 

I normally use about 800g to 1kg of diced venison, normally shoulders.

2 medium onions

Two sticks celery

1 medium/large carrot

a bay leaf

Sprig of thyme

Two serving spoons of flour

Beef (or make your own venison) stock to just cover the meat.

Salt and pepper

Olive oil (a good glug)

Butter (a good slice)

 

Season the raw venison with salt and pepper.

Very finely dice the onions, celery and carrot and sweat down using oil and butter in a large oven proof container with lid.

 

Take a frying pan, heat and put in olive oil. Batch brown the seasoned venison. This has to be done in small batches as otherwise it boils the meat, and does not fry it.

 

Once a batch of meat has been browned, drain and place in with the sweating veg.

 

Once all the meat has been browned, de-glaze the frying pan with either ale, red wine or just stock.

 

While the pan is de-glazing, shake the two serving spoons of flour over the meat and veg. Stir in well so everything is coated. Then turn up the heat on the hob and;

 

Add the reduced liquid from the frying pan and stir in with the meat. Then top up with stock so that the liquid is just over the meat. Slightly more if you are going to use the meat as a pie filling as you will want to make more gravy to serve with the pie.

 

Here is a cheat, if you have not bothered to make your own venison stock properly, add a teaspoonful of bovril to the liquid and stir in.

 

Add the bay leaf, check seasoning, put on lid and place in a low temp oven for at least three hours. Longer is better.

 

I like to serve this with;

 

Roast winter veg;

Parsnip, swede, sweet potato, butternut squash and carrot all cut into large even chunks and maranaided in olive oil, garlic and thyme then put on a baking sheet/tray and cooked at 200 degrees for 50 minutes. (this works well as you have to turn the oven up for cooking the dumplings, see below)

 

Suet dumplings with chives and thyme added.

 

Any seasonable green veg, purple sprouting broccoli is my favourite.

 

And mashed King Edward potato's, with butter added while mashing.

 

Ian, this sounds absolutely marvelous , I am going to try this one for sure. Thanks for sharing ...mmmmm, can't wait

[matt_hooks 188]

For something really different, try crispy chilli venison.

 

Use a decent haunch steak cut, or if you're feeling extravagant use the tenderloins.

 

Cut the steaks very thinly, into strips, across the grain. Mix corn flour (corn starch in the colonies) with salt and pepper, and then coat the venison in the mixture.

 

Heat some oil in a deep pan (I use a wok) until it just starts smoking, then carefully lower the meat in in small batches. You don't want to reduce the oil temperature too much.

 

Cook each batch for a few seconds each, until they are crispy, then lift them out of the oil with a slotted spoon. Place on several layers of kitchen paper on a plate to drain the oil off.

 

Pour over sweet chilli sauce (I use bottled, but it's pretty easy to make your own)

 

Eat as soon as possible while they're still crispy.

 

This works well for any meat. Venison is good, but rabbit is the favourite so far.

[Night Hunter 109]

you could try using Ians recipie but use guinness or sweetheart stout instead of stock as a different twist....

[Canadian Black Bears 23]

For something really different, try crispy chilli venison.

 

Use a decent haunch steak cut, or if you're feeling extravagant use the tenderloins.

 

Cut the steaks very thinly, into strips, across the grain. Mix corn flour (corn starch in the colonies) with salt and pepper, and then coat the venison in the mixture.

 

Heat some oil in a deep pan (I use a wok) until it just starts smoking, then carefully lower the meat in in small batches. You don't want to reduce the oil temperature too much.

 

Cook each batch for a few seconds each, until they are crispy, then lift them out of the oil with a slotted spoon. Place on several layers of kitchen paper on a plate to drain the oil off.

 

Pour over sweet chilli sauce (I use bottled, but it's pretty easy to make your own)

 

Eat as soon as possible while they're still crispy.

 

This works well for any meat. Venison is good, but rabbit is the favourite so far.

For something really different, try crispy chilli venison.

 

Use a decent haunch steak cut, or if you're feeling extravagant use the tenderloins.

 

Cut the steaks very thinly, into strips, across the grain. Mix corn flour (corn starch in the colonies) with salt and pepper, and then coat the venison in the mixture.

 

Heat some oil in a deep pan (I use a wok) until it just starts smoking, then carefully lower the meat in in small batches. You don't want to reduce the oil temperature too much.

 

Cook each batch for a few seconds each, until they are crispy, then lift them out of the oil with a slotted spoon. Place on several layers of kitchen paper on a plate to drain the oil off.

 

Pour over sweet chilli sauce (I use bottled, but it's pretty easy to make your own)

 

Eat as soon as possible while they're still crispy.

 

This works well for any meat. Venison is good, but rabbit is the favourite so far.

you could try using Ians recipie but use guinness or sweetheart stout instead of stock as a different twist....

 

Now, this sounds real good as well. I have never tasted a good rabbit and I am going to try this with some of the moose, deer, and rabbit that I have. Mmmm. can't wait..thanks guys.

 

Cheers

 

Rob

[eddie3 9]

vension stew port and chocolate, made it last week lovely.

[Big bald beautiful 1,231]

http://www.basc.org.uk/en/games-on/topnav/recipes/venison-recipes/muntjac-ragu-with-fresh-tagliatelle.cfm

[Canadian Black Bears 23]

vension stew port and chocolate, made it last week lovely.

 

Hahahahahaha...must have been a pre-Christmas starter.

[Canadian Black Bears 23]

http://www.basc.org....tagliatelle.cfm

 

Let me tell ya brother, now that looks mighty tasty ...definitely gonna give that a go!!!