venison: what to do with it?

smithyjules

i treated my DH to a venison steak a while back and the butcher was very keen to stress NOT to overcook it as there is so little fat i can dry out. I treat my burgers (hm ones anyway) the same as steak...I cook on high, take them off when they are just underdone and wrap in foil to rest. the residual heat will finish them off without them getting dry or tough.
As for serving them...hm potato wedges with black pepper and sea salt and salad and a yummy dip!bliss!

Pretani

I've just eaten some venison for the first time, but it was venison sausages. I enjoyed the rich flavour but was thinking the real thing, a venison cut, may be too strong.

What cut would you recommend for a venison virgin?, How's it to be cooked? and what gravy would you recommend?

**purpleprincess**

I like venison!!!

How's this link for starters http://www.bdfa.co.uk/why_eat_venison.php

gingin_2

I am not a huge venison fan but my mouth did water when Gordon Ramsay used venison shoulder to make a venison pie on his kitchen nightmares program the other night. I would imagine shoulder would be a much cheaper cut too. Fillet is a little too "meaty" for me and V. expensive but husband likes it rare.

Red wine, juniper berries, port, rosemary are all good with venison, not necessarily all together. If I was making a pie I would probably brown it first in seasoned flour and use the usual stewing veggies, a splash of wine and some stock and let it bubble away for a good while.

greenbee

I usually do a casserole, and its important to marinate it before you cook! And if you can slow cook it, even better.

I leave mine in red wine, olive oil, garlic and herbs (bayleaf, juniper berries) overnight. As gingin says, port goes well too, or brandy.

If you're doing a joint or steak, then use the pan juices as gravy, with a splash of red wine, port/brandy and a spoonful of redcurrant jelly.

Green & Blacks have a very good recipe for Italian venison that has chocolate and pine nuts in it

smithyjules

our butcher recommended that we cook venison steak like steak.heat oil in a pan til fairly hot, season the meat both sides and place in the frying pan.only turn when the underside has a nice brown colour. when on the second side melt a knob of butter in the pan and baste the steak with this as it melts.take out of the pan when it is just under done as it will continue to cook whilst resting.

Venison is very lean so don't be tempted to leave cooking for too long. def medium is best as otherwise it can be dry.

Pretani

greenbee wrote: »

If you're doing a joint or steak, then use the pan juices as gravy, with a splash of red wine, port/brandy and a spoonful of redcurrant jelly.

If I wanted to tone the taste down, what would you recommend, some cream or water?

*Maya*

Pretani wrote: »

If I wanted to tone the taste down, what would you recommend, some cream or water?

Why do you want to tone the taste down? The way to cook it is down to the cut of meat the same as with any animal. eg treat leg of lamb differently than neck of lamb. What cut are you going to buy?

Pretani

*Maya* wrote: »

Why do you want to tone the taste down? The way to cook it is down to the cut of meat the same as with any animal. eg treat leg of lamb differently than neck of lamb. What cut are you going to buy?

I'm going to buy a joint not a fillet, not sure which joint would be best for a beginner. I'm not used to such a gamey taste and if the gravy became too strong, I wanted to know if I should use cream or water to tone the taste down.

marri_lou

Wine! works beautifully with venison