Loin Of Venison

[DazAllison1 556]

Got abit a loin of venison there and I'm looking for a new recipe for it, I usually just slow cook it with root veg and make a stew but I'm wanting something different, any ideas would be great thanks

[Its_grim_up_norf 577]

http://www.bbc.co.uk/food/recipes/pepperedloinofveniso_90235

 

that lad has some cracking recipes. ive liked his channel on youtube, hes adding to them a bit more now as well. into his field sports, shoots his own deer catches his own trout, and crayfish.

[Tyla 3,179]

Trim the loin and cut it in half, fry on a high heat to seal both sides about a minute each side. Then into a preheated oven 220 degrees for about seven minutes. Serve with fried potatoes, salad, coleslaw and potato salad. Lovely!

[Jack.308 40]

Most important for any recipe i believe is to age the venison well. Makes the eating 100% better

[comanche 3,298]

Give it a sprinkle of salt,pepper or whatever you fancy and a brushing of oil. Make up a slightly sloppy mix of flour and water paste and plaster it all over the lump of meat like sort of batter.

 

Wack the lot in a baking tray in the oven on high for a while to harden the pastry . Then drop the heat . I tend to leave it on low heat (gas 2-3 ish) for a long time -probably longer than any recipe will tell you too but inside the pastry shell it ain't going to burn.

 

The pastry comes off like a tortoise shell leaving the meat as moist as venison is ever going to be .

Good served hot .Its Ok cold later the same day but it actually improves over the next two or three days served cold .

 

In the old days the crust was considered kitchen perks apparently until the ruling classes decided it was too good for the staff and started dipping it their gravy . The dogs love it !

[sussex 5,803]

Make sure you remove all the silver sinew so that the loin is perfectly clean ,cut longways in he thinnest strips you can get dip in marinade of olive oil ,teriyaki sauce, a little garlic, on to hot bbq turn , done ...into warm pitter bread with fresh salad..or treat the same as the best fillet steak its far to good to stew ...!enjoy

[Westy76 546]

Or try stroganoff from scratch bit of faff but well worth it but as Sussex says trim of all sinew

[Yokel Matt 918]

how about this:

 

http://www4.gvsu.edu/triert/s/articles/jerky1.htm

 

Total decadence using loin but damn good! I prefer a bit more spice and a bit less time in the oven to get more of a biltong thing going on but the process is essentially the same.