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Guest rattingaddict

I always treat Roe as lamb and slow roast it in silver foil

take foil off when nearly done to brown it off.

dont let it dry out...

oh my god im starving now...

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Guest Possilboy
got a nice peice of venison dont wanna just cook it so looking for some good ideas or recipes for it thanks :good:

 

completely wrap your venison in streakybacon preferably smoked adds a wonderful flavour to the venison and the meat is extremely moist when cooked.Cook the same way as a roast of lamb but remove foil 10mins b 4 it is due out the oven that way bacon becomes crisp and adds an edge to your succulent meat enjoy [bANNED TEXT].

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  • 4 months later...
Guest Jane Russell
got a nice peice of venison dont wanna just cook it so looking for some good ideas or recipes for it thanks :good:

 

 

This is my favourite recipe for venison and is a good use for lesser cuts.

 

Rich Venison & Mushroom Stew

2lbs good stewing venison (trimmed weight)

1 onion

3/4 lb small field mushrooms

2.5 floz. red wine vinegar

2.5 floz. water

scant 3/4 pint beef or game stock

butter, oil, flour, sugar, Salt' Pepper & bay leaves.

 

For the forcemeat balls

 

8oz fresh bread crumbs

8oz grated suet

finely grated zest of 2 lemons

1.5 tblsp fresh squeezed lemon juice

1 large egg, lightly beaten.

3 tblsp fresh chopped parsley

 

Cut venison into large chunks and marinate in water and vinegar with 2 bay leaves and lots of black pepper for 24 hours. Stir occasionally.

 

Mix the forcemeat ball ingredients together and bind with the egg. Shape into 24 balls. Fry briskly til crisp and golden then remove and set aside.

 

Fry the mushrooms hard in a very little hot fat. remove and set aside separately.

 

Drain the meat and dry well. Reserve the marinade.

Dust the venison with seasoned flour and brown off in small batches. Transfer browned venison to 4pt flameproof casserole dish (ideally approx 8 inches diameter).

 

Chop onion and fry gently. Sprinkle on 2 tbsps seasoned flour and add marinade and stock. Bring to the boil stirring all the time. Pour over meat. Season with salt and pepper and add 1/2 tsp sugar plus 2 bay leaves.

 

Simmer over VERY low heat or transfer to oven or slow cooker and cook until meat is tender and the gravy is dark and rich. Shoulder may need only 1.5 hours -- lesser cuts will need a fair bit longer.

 

If you are preparing a day in advance then refridgerate overnight before continuing. The flavours develop better if you prepare ahead.

 

To finish the dish, bring meat back to room temperature and push the mushrooms well down into the gravy. Cover the surface with forcemeat balls and bake without a lid at 400F/200C/gas 6 for roughly 25 mins or until stew is piping hot and forcemeat balls are crispy.

 

Nice served with roasted or braised veg.

 

Jane

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