Hi guys
Just wondering what your fall back venison recipe is? When cooking a nice cut for the family rather than trying to finish an old animal or trying to impress guests.
Cheers
Gabe

Boggy,
whenever we cook a haunch its coated in a good quality olive oil,we then make incisions with a knife and poke garlic and fresh rosemary into the cuts as deep as possible then sprinkle with sea salt and freshly ground black pepper.With the juices we make a gravy by adding red currant jelly...

regards
Griff

Now i'm Hungry!

Bone it, stuff with soaked apricots, roast in foil to keep the moisture in until the last half hour.
Re-season and glaze with bramble jelly to finish.
Add gravy granules and port to the residue in the roasting tray and make gravy whilst meat is resting before serving.

Rump steak hung 2 weeks in the skin and beaten to tenderise. Salt, pepper and 60s either side in near smoking olive oil in a cast iron frying pan. Serve with potatos and salad.

Griff. that will certainly work ,simple and delicious ! A nice change from haggis !

Great stuff guys, keep it coming! I love venison and have stacks of cookery books but you can't beat recommendations!

I usually only eat the younger animals, would there be any flavour benefit in trying some more mature specimens?
Cheers
G

Provided the carcass is hung long enough Gabe, the older bucks are still good eating in my experience. When I asay older I mean 5-7yo's. Tony shot one last year that was absolutely ancient. It took me an hour and a quarter to skin him because he blunted the knife so much!! In that case I drew the line and the whole thing went for sausages apart from the back straps and tenderloins that went into biltong.

It was great tong!!

FB

quote:

I usually only eat the younger animals, would there be any flavour benefit in trying some more mature specimens?
Cheers
G

i find the longer i leave an old one hanging the more time i have to find some one to pass it onto

after about 5 years of age fallow become tough and chewy so sausages and burgers are at their most productive
but a 3-4 year old fallow buck in aug/sept with lots of fat makes the best loin chops i hav ever tasted
oven cooked
thec fat is so sweet it unbelievable

I take rump steaks cut 1/2" thick and beat the devil out of it with a Jacard. Dip in flour, then egg, then Italian bread crumbs. Brown in olive oil until coating is crisp-steak shoud be medium rare at this point. Place steak on broiler pan and cover meat with parm or mozeralla cheese. Broil until cheese is melted. Serve with spagheti and sauce of your choice, salad and garlic bread.

Stoney Broke,

That sounds very good indeed!!


I tend to take a nice loin steak and marinade in Balsamic, garlic and some thyme/Rosemary salt and papper. A splash of Lea+Perrins and seasamea oil goes in and the meat is left for how ever long I have spare.

Put it on a very hot griddle for a couple of minutes each side then 8 mins in a hot oven. It's great with mash and/or roasted byutternut squash.

FB

Well, here's one that you probably haven't tried but it is absolutely fantastic....my in-laws(greek) have been cooking it for as long as I've known them and it's great every time.

Venison chunks, olive oil, s & p, small whole white onions(golf ball size), prunes(yes, prunes), raisins, Mavrodaphne(sweet, greek red wine), garlic cloves (whole), bay leaves.....they cook it in a modified pressure cooker, but I'd bet it'd be just fine stewing for 3 or 4 hours. Served with rice, bread, or noodles it is incredibly hearty on a nice cold New Hampshire afternoon.

venison should never be cooked well done.
cut steaks 3/8" to 1/2" thick.be careful to cut perpendicular to the meat grain.Best way to cut them is 90% frozen. roll in flour with enough garlic to suit you,then a smidge more.vegetable oil(or bacon grease )very hot.Cook the first side till the blood starts to bleed out the top.flip,and cook for a minute or so,NO MORE.If you cook it well done,you over cooked it.Actually,the less well done it is,the better it is.Serve immediatly.I prefer ,with eggs and toast for breakfast,especially in deer season.
But of course,the meat must be handled properly.
I like a double lung,dead right there,(no shoulder shot on purpose,please) kill.Field dress immeadiatly,skin while still warm.Age in 33-35 degrees (F)for about 7-10 days.

Another ting I do with venison is a carpaccio, Lightly seared on the outside.

I use a 10"-12"section of sirloin and wash and dray. Make a couple of pints of brine using mollasses, sea salt, juniper and bay. put a good glug of jack daniels into the brine too and immerse the meat for about 20 minutes.

While its brining you can make the dipping sauce out of sugar, seasame oil, ginger juice, lime juice, fish sauce and soy sauce. then chop in corriander leaves.

Put into a mortar , Black pepper, corriander seeds sea salt the finely cut corriander stalks some fine chilli. pour the mix onto a board and whent he meat is out of the brine you just roll it in the crust and sear in a very hot pan so that the outside 3-4mm are cooked only. Let the meat rest and slice as thinkky as you can.

Serve on a platter of rocket, dressed in the sauce and with a good parmasan shaved over the top. Scatter some fresh fruit of your choice, I like poached plums or peaches

It sound long winded but in fact it can all be pre prepared and saved in the fridge to be put together as guests arrive and it is very easy to do. It should feed 8 as a starter or many more on a buffet.

FB

Kiri I agree carpaccio is never a bad idea. Just interested about the reason for brining?
How was the fishing by the way?

Hey Bog,

The fishing was cancelled as it was a GF5 gusting 6. I didn't really fancy ruining my hair style so I called it off.

The reason for bringing is two fold. Firstly the brine draws out fluid, blood etc from the meat and also makes it firmer to work with and cut.

Secondly I learnt a long time ago handling fish and poultry in catering kitchens that when meat is brined it has a different effect than the seasoning with salt on top. Through brining you can control the consistency of your product, the shelf life and the taste, whereas if you add dry salt you can't as easily control its effect.

The other thing that brining does is allow you to make the introduction of other flavours to your meat.

Anyway, I've probably bored everyone into submission now so I'll just get my coat!!

Rgds,
K

quote:

Originally posted by jb:
venison should never be cooked well done.
.

Big difference between frying something until it becomes leather versus stewing meat in seasoned liquid and veggies until it becomes fall-apart tender. Ever have slow-cooked BBQ?

quote:

Originally posted by Norton:

quote:

Originally posted by jb:
venison should never be cooked well done.
.

Big difference between frying something until it becomes leather versus stewing meat in seasoned liquid and veggies until it becomes fall-apart tender. Ever have slow-cooked BBQ?

yes,you are correct.I stand corrected. I started thinking of v-steaks and got distracted.

[IMG]<img src="http://i449.photobucket.com/albums/qq216/quiddy_photos/roastvenison017.jpg" border="0" alt="Hot smoked venison">[IMG]

Sorry, trouble uploading this one. Link goes to a picture of roast venison stuffed with apricots done in a hot smoker.

Dave, is this a Kiri special?

I think I have the photo sorted:

Thanks for that!

No, its one of mine although I must say that he was the inspiration. Having sampled the food he produced on his, I just had to have one and try it myself.

This is a boned leg of Fallow that I brought back from Baldock earlier this year.

Looks good - I feel like the only one around without a smoker!!

The force is strong with you Glasshopper!!

I'd say soon we shouuld have you hot smoking some trout in there too matey!! I only thought afterwards that I should have left you one of those fish on Saturday. Sorry about that.

K

quote:

Originally posted by Fallow Buck:
The force is strong with you Glasshopper!!

I'd say soon we shouuld have you hot smoking some trout in there too matey!! I only thought afterwards that I should have left you one of those fish on Saturday. Sorry about that.

K

No problem, I took that big one the week before and half of it is still in freezer.

I raided John Norris today and have ordered enough flies to smother a fairly large cow-pat so those picky trout will have more choice than a Harrods shopper at out next meeting.

Bone out a haunch, or use the backstraps, and cut them into 1 1/2" cubes.

Marinade them overnight in olive oil, onion, garlic, lemon juice, a touch of saffron and some barberry puree if you can get it.

Skewer up, wiping off the marinade, brush with oil and cook on a very hot BBQ until done to your liking.

Salt them when when you turn them, not before.

Serve with rice and salad.

i love it , my way of cooking a leg or rack is sea salt,black pepper, a few big oranges glass of red and olive oil.
marinade in this mix for a day .
then cover the rack or leg with sliced orange then cover with foil cook until all most ready for the last half hour take the foil and orange off the roast.
make the gravy from the juices .try mint with it when severing .

makes the meat sweat and tender o and make good use of the rest of the wine

Soak in Milk over Night and then cook with olive oil.

quote:

Originally posted by Boghossian:
Hi guys
Just wondering what your fall back venison recipe is? When cooking a nice cut for the family rather than trying to finish an old animal or trying to impress guests.
Cheers
Gabe

I like to cut up a piece in about one inch cubes, then wrap them in bacon strips pinned with a toothpick and put them on the grill. No leftovers...

On our recent trip to RSA Trapper Dave shot a Blesbuck, so we took the backstraps and had them plain grilled on the Brai. They cut it into rough chunks and put it on the bar with a dipping sauce made out of "Mrs Ball's Peach Chutney" and Mayo mixed together. So Simple but extraordinarilly good.

I forgot to get the peach chutney before I left and can only find the regular one here now.

Rgds,
K

quote:

Originally posted by TomP:

quote:

Originally posted by Boghossian:
Hi guys
Just wondering what your fall back venison recipe is? When cooking a nice cut for the family rather than trying to finish an old animal or trying to impress guests.
Cheers
Gabe

I like to cut up a piece in about one inch cubes, then wrap them in bacon strips pinned with a toothpick and put them on the grill. No leftovers...

Say it ain't so....not with venison! Definitely duck or goose with the addition of a jalapeno and a dollop of cream cheese inside the wrap though.

quote:

Originally posted by Fallow Buck:
On our recent trip to RSA Trapper Dave shot a Blesbuck, so we took the backstraps and had them plain grilled on the Brai. They cut it into rough chunks and put it on the bar with a dipping sauce made out of "Mrs Ball's Peach Chutney" and Mayo mixed together. So Simple but extraordinarilly good.

I forgot to get the peach chutney before I left and can only find the regular one here now.

Rgds,
K

Two shops up the Broadway from Wimbledon Theatre (quite low in the Wimbledon Veldt) is a Post Office which sells a wide range of South African foods. I'm sure I've seen the Mrs Ball's peach version in there. I'll get you some next time I'm passing.

Dave that's great!!

I'll swap you for some trout next time you are over.

K