Venison recipes
 

Hi, Does anyone have any tried & tested, favourite venison recipes that they can share? Looking for new ideas!

We have steaks, roasts, ground, Italian sausage, breakfast sausage & pepperoni from a buck from 5 weeks ago. I just got my first deer tag (how this pans out is yet to be seen!) and my husband has a doe tag for November, so hoping we'll have the problem of needing to buy another small deep-freeze soon..... :fingerscrossed:

Re: Venison recipes
 

Good for you! I'd rather eat venison than beef.

Re: Venison recipes
 

The chance would be nice. I did have Caribou in the restaurant we had our wedding dinner back in 2004.

Re: Venison recipes
 

Strikes me you've pretty much answered your own question through the cuts that you have. If you have a steak, grill it; a roast, roast it. Make burgers or lasagna or something from the mince, and have the sausages with mash. For the steaks and roast, the trick with venison is not to cook it too long - it's best eaten rare or medium-rare or it starts to get a bit dry.

If you have a nice bit of a second-class cut that hasn't already been ground up (shoulder, neck, shanks) then a good venison stew is hard to beat on a winter evening. I'd look to keep a cut or two of this season's bag if you don't have any of the current animal. Nothing too fancy - fry some onions, garlic, a handful of chopped mushrooms and a carrot or two; cube your venison, flour it, brown it in the pan, then throw in a couple of glasses of red wine and enough stock to cover, add a bit of rosemary and a bay leaf, bring to a simmer and put in a slow oven for a couple of hours.

I also once had venison shank cooked very long and slow like a lamb shank, in a sauce that included, I think, juniper berries and molasses along with a lovely mix of sweet spices. Depending on the size of the deer you might have to have it cut down a bit (or have a long thin pot to cook it in...), but mmmm, that was good.

Re: Venison recipes
 

^^^^_____ All of the above applies to Moose as well. Venison we don't get here (although Caribou can be had in limited numbers) but moose we have in abundance. Generally someone in the extended family gets a moose and we manage to score some. It works best minced or in sausages/patties but a nice stew is good as well.

I'm hungry now..

Re: Venison recipes
 

The problem with buying venison it's deer.



:getcoat:

Re: Venison recipes
 

Just a few bucks ;)

Re: Venison recipes
 

I find all gamey meats turn out lovely in a curry.

My father in laws friend who likes to shoot anything with four legs in a forest shot a bear last week so we'll be having bear sausages this coming weekend in our Toad in the Hole. That'll teach the bear to quietly graze in the middle of nowhere. :thumbdown:

Don't forget to shout "It's coming right for us" before you shoot.

Re: Venison recipes
 

skinless sausages....oh no, that would be bare.:lol:

Re: Venison recipes
 

The last time I had venison it was in a blackberry and juniper sauce as far as I can recall it was good.

Re: Venison recipes
 

Shame on you :rolleyes:

Re: Venison recipes
 

Apparently as long as the bear is eating berries it's not bad. If it's been stuffing it's face with salmon it's supposed to be disgusting.

Re: Venison recipes
 

Shame. I quite like a bit of Surf 'N Turf.

It'll be covered in Yorkshire Pudding and gravy so it should be ok even if it tastes a bit shit.

Re: Venison recipes
 

I've not had it myself. My neighbour (who does a bit of hunting and where my info is from) says he only hunts herbivores like moose or deer for this reason. He also says that when it's edible it tastes a bit like pork.

Re: Venison recipes
 

I've used these recipes successfully as a starting point for cooking chunks of deer, moose, caribou. Oh, & boar.

Venison Braised in Guinness and Port with Pickled Walnuts - Venison - Recipes - from Delia Online

Braised Venison with Bacon, Chestnuts and Wild Mushrooms in a Rich Madeira Sauce - Luxury - Recipes - from Delia Online

I tend to muck about with the recipes (use different alcohols, add fruits/berries for marinating/cooking; add veg to the pot, etc ...). Low & slow are the bywords to retain when cooking gamey cuts of flesh.