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alandbailey

VENISON

I was lucky enough to stop in a traffic queue alongside a roadkill deer on the verge. My friend put it in the boot - it was still warm.
A butcher friend cut it up for us - I wanted mince & sausages instead of a haunch (I live alone) - the sausages are lovely, except he added redcurrants which give it a sweetish flavour.
What is the best way of reoving the sweet taste and replacing it with herbs,garlic or onion?
Should I soak the mince and sausages in cold water before cooking?
At least the diced venison and the fillet are pure venison!
sod

Can't help sorry but our mate shot one the other day and gave us sausages and steaks   had sas last night, just put them in the pan   beautiful hope you can work yours out
alandbailey

redcurrant in venison

Hello Sod,
I have tried browning them, then put in a slow cooker with beef stock, lentils & pearl barley - not ideal so I soaked the sausage chunks in water overnight and gave the pulses to my chooks. I was able to eat most of the soaked sausages but not enjoyable!!!
I will just have to well-grill the others and put up with the sweet taste.
My ex-wife would have loved them - I do not like sweet & sour food.
What do you use for the liquid in a casserole - stock cubes, condensed soup?   I do not like fussy food.
I doubt I will be lucky with roadkill again, except perhaps the occasional pheasant or bunny.
Regards,
Alan
NursePhil

If you really want I guess you could remove the meat from the casing and balance out the sweet flavour with something more spicy and / or mix in more meat, perhaps sausage meat from your butcher. Then reform the meat into patties / burgers for the BBQ.

Maybe casserole in a jar of curry sauce?
sod

[quote="NursePhil:298277"]If you really want I guess you could remove the meat from the casing and balance out the sweet flavour with something more spicy and / or mix in more meat, perhaps sausage meat from your butcher. Then reform the meat into patties / burgers for the BBQ.

Sounds better than I could think of.

We use oxo cubes and any meat stock left from cooking "KISS" Keep it simple stupid is rule here    
alandbailey

Thanks for the suggestions.
As I was given some of the mix as mince, I will experiment by making a venison cottage pie, perhaps with a tinned curry sauce. If it is successful - it will be goodbye to the venison sausages and hello to cottage pies! - or even spag bol?  

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