Venison Recipes Please

Pinky123

Hiya
I am taking delivery of 1/4 deer tomorrow, it has all been portioned out but don't know what I will be getting yet. I would really appreciate any recipes ye might have for all different cuts of Venison

Thanks
Pinky

Minder

I bought a shoulder of venison during the week. Boned it out, diced the meat and made a sauce with diced onion, carrot and celery, beef stock, reduced red wine and bouquet garni. Once the sauce had reduced and the meat was tender I finished the sauce with reduced red wine vinegar and some grated dark chocolate - tasting all the time until I had the flavour I need. The meat and sauce will go into pies today. Shortcrust base and puff pastry top. Then baked and later frozen.

The Black Oil

Venison Stew from the Cooking Club

markymark21

Pinky123 wrote: »

Hiya
I am taking delivery of 1/4 deer tomorrow, it has all been portioned out but don't know what I will be getting yet. I would really appreciate any recipes ye might have for all different cuts of Venison

Thanks
Pinky

Just treat it like beef.. Slow cooking the tougher parts - shoulder, leg etc and using shorter cooking methods for other parts like the fillet

Using venison instead of beef for classic beef wellington is fantastic. Heres a recipe from James Martin, I find his recipes are usually good

http://www.bbc.co.uk/food/recipes/pepperedfilletofveni_81003

Pinky123

Hiya,

Thanks for the tips, meat is arriving today so I better get cooking

Kittenx6

http://www.bbcgoodfood.com/recipes/4811/panfried-venison-with-blackberry-sauce

Got a present of some Venison recently and actually cooked this recipe 3 nights in a row, sooooooooooo tasty and so easy. It would be a sin not to cook it.