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MrsWW

Venison

I have been very lucky today     Been given a couple of venison steaks, some cubed venison and a venison fillet.  Freebies from a gamekeeper I know  

I haven't searched anywhere else yet but thought I would ask if any of you lot have any nice recipes you can point me in the direction of?

With the fillet, I'm thinking of maybe rolling it in crushed black pepper and juniper berries and then just showing it to the frying pan to sear the outside - then eating very rare but caramelised on the outside.  What do you think?

Don't really have any ideas for the other two cuts yet.
confused

I'm afraid i like mine cooked not a lover of rare cooked , unless it's bacon, i like my venison roasted with a bit apple to help keep it moist, or done in a casserole with plenty veg and gravy, if frying it i like it thin sliced ,and cooked through.
Now im starving, and still got 3hr's 40min's to go .  Enjoy it whatever way you have it  
debbie

mmmmm I love venison. My favourite is rare steak served with dalphenoise potatoes (made with a little smoked cheddar ) with sauted carrots cauliflower and peas with some minced garlic added and garnished with some oven roasted vine cherry tomatoes...a feast fit for king.

I really think venison is one of those meats thats needs to be either rare or cooked long and slow - anything in between just doesn't work.

What venison is it Mrs WW. We mostly have red here.
MrsWW

debbie wrote:
What venison is it Mrs WW. We mostly have red here.


Don't know Debbie, I was just so gobsmacked at the generosity of the guy that I didn't think to ask . . . doh  
MrsWW

Had some (not so fresh, ie, bought frozen) venison steak a while back and it tasted very "livery".  Is this usual???
debbie

No.  Should be like a good fillet steak but with loads of flavour shouldn't be too gamey or hung too long - we never hang ours more than 7 days and always in its jacket.  Shouldn't be livery at all
MrsWW

Thanks for the advice Debbie, much appreciated  
debbie

No probs Terri.  i just love venison.  We never have beef as we don't rear it so a friend supplies us with a whole red deer (usually around 120lbs) at this time every year that he shoots on his own land - we have it instead of beef - if you can do it with beef I can do it with venison

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