Callie
Pivoting
I do not recall what I did with the venison
this is not helpful
Venison
- Thread starter Callie
- Start date
this is not helpful
MickiQ
In My Defence I was left Unsupervised
They died for a noble cause
Ron Merlin
Jus de chaussettes
This beef (I use Bambi though) and Guinness stew's a beaut.
Thanks for that, which confirms what I’d vaguely thought from roasting other things. I may have mis-described it as saddle. It’s the back, with ribs. So the cut ends of the rib cage will sit in the roasting tin, holding the meat within them above any contact with either pan or any vegetable trivet. (Apols to veggies and I wouldn’t know how to post a photo of the meat with a spoiler). My fear is that the fillets will dry out. Maybe I should start it off upside down, searing the top, and then splash some water and wine and aromatics so that the meat cooks in steam as well?
Both of these sound lovely but I’d hoped to make this a sizzled / charred on the outside roast meat. I do realise I may have to go down the stewy unctuous route, though. Which I’m fine with, just roasty would suit my potato and cabbage plans.
Elpenor
Datta. Dayadhvam. Damyata. Shantih Shantih Shantih
A mate’s specialty is venison, this is one of his recipes for a venison stew:
Quantities are estimates! I think this will comfortably serve 8 people depending on appetite / hunger ;-)
Ingredients
500 - 600g Stewing venison
200g Bacon lardons
4 x Carrots diced
2x medium Onions finely chopped
Shallots - peeled
Frozen chestnuts
1 x bottle Red wine
6 cloves of Garlic (or more if you feel brave)
1 jar Redcurrant jelly
1 large glass Port
Olive oil
Butter
Rosemary
Thyme
Crushed juniper berries
Tomato paste
Stock (rich beef or game)
Method
It is best to cook the whole thing in advance and then re heat when needed
In advance (if time) marinade venison in some olive oil, chopped onion, rosemary, thyme, black pepper & a few crushed juniper berries. NO SALT
Remove venison from marinade
Fry lardon in a little olive oil in a casorole pot (le cruset style)
Add venison & brown the meat, season
Remove all meat from the pan.
Add butter & olive oil from marinade diced carrots & onion / herbs (less juniper) from marinade & garlic - seasoning as necessary
Fry with lid on to soften / until onions are golden
Remove lid and add wine. Simmer to reduce by about 1/3
Return the meat to the pot
Add the stock
Simmer to reduce by about 1/3 again
In a frying pan fry the the whole peeled shallots in a little olive oil, once browned add the chestnuts & button mushrooms (this can be done in a couple of batches if necessary)
Add shallots, chestnuts and mushrooms to the pot
Add redcurrent jelly and port
Put lid back on the casserole pot and put in the oven at 120c for about an hour
Remove from oven and check consistency- use tomato paste and / or Dijon mustard to thicken. Cook in the oven for longer if meat seems a bit tough or the sauce needs to thicken more
To reheat before before serving, heat on the stove until simmering and then return to the oven to warm through. Add a little more wine if needed.
Quantities are estimates! I think this will comfortably serve 8 people depending on appetite / hunger ;-)
Ingredients
500 - 600g Stewing venison
200g Bacon lardons
4 x Carrots diced
2x medium Onions finely chopped
Shallots - peeled
Frozen chestnuts
1 x bottle Red wine
6 cloves of Garlic (or more if you feel brave)
1 jar Redcurrant jelly
1 large glass Port
Olive oil
Butter
Rosemary
Thyme
Crushed juniper berries
Tomato paste
Stock (rich beef or game)
Method
It is best to cook the whole thing in advance and then re heat when needed
In advance (if time) marinade venison in some olive oil, chopped onion, rosemary, thyme, black pepper & a few crushed juniper berries. NO SALT
Remove venison from marinade
Fry lardon in a little olive oil in a casorole pot (le cruset style)
Add venison & brown the meat, season
Remove all meat from the pan.
Add butter & olive oil from marinade diced carrots & onion / herbs (less juniper) from marinade & garlic - seasoning as necessary
Fry with lid on to soften / until onions are golden
Remove lid and add wine. Simmer to reduce by about 1/3
Return the meat to the pot
Add the stock
Simmer to reduce by about 1/3 again
In a frying pan fry the the whole peeled shallots in a little olive oil, once browned add the chestnuts & button mushrooms (this can be done in a couple of batches if necessary)
Add shallots, chestnuts and mushrooms to the pot
Add redcurrent jelly and port
Put lid back on the casserole pot and put in the oven at 120c for about an hour
Remove from oven and check consistency- use tomato paste and / or Dijon mustard to thicken. Cook in the oven for longer if meat seems a bit tough or the sauce needs to thicken more
To reheat before before serving, heat on the stove until simmering and then return to the oven to warm through. Add a little more wine if needed.
Elpenor
Datta. Dayadhvam. Damyata. Shantih Shantih Shantih
This is his one for roast venison
The important thing to note is that you make the sauce and the venison separately. The old fashioned approach was to marinate the haunch in wine but this shortens the fibres of the muscle and can make it tough. The modern approach is to marinade the meat in oil so that you get some fat into it!
Marinade venison for at least 24 hours to get the best flavour. I suggest doing this in a Tupperware with a lid or in a zip-lok bag.
Ingredients
1x 3.5kg haunch of Roe venison (or 2kg Muntjack for smaller party but better flavour) boned and rolled
Streaky bacon (enough to cover the haunch)
2-3 large banana shallots
1 bulb garlic
Olive oil
Rosemary and Thyme
Juniper berries
Pepper
Method
Make the marinade:
Chop the shallots and herbs finely and place these in the marinade tub or bag with a health dose of freshly ground black pepper and 100-200ml of olive oil. Crush 4 cloves of garlic into the mix as well.
Prepare the meat:
Chop half the garlic (or as much as needed) into smallish wedges (2-3 per clove of garlic).
With the tip of a sharp knife cut small holes about 1cm deep or so into the haunch about every 2 cm.
Take the studs of garlic and push them into the holes.
Place the haunch in the marinade and shake it about so the meat is well covered in oil etc. Place in the fridge or somewhere cold for 24hrs + turn every so often so that the oils and flavour can sink in evenly.
To cook (times for 3.5kg):
Pre-heat oven roasted 240c
Remove the haunch from the marinade
Set in a roasting tin and cover with streaky bacon
Roast at the high heat for 20-30 mins
Reduce heat to 160c and roast for a further 1h45
Remove from oven and set on a wooden carving board. Cover and allow to rest for 20-30 mins.
Tips:
Whilst the venison is roasting make the sauce. You can use the marinade as the shallot base! Try to remove the juniper berries first though...
The important thing to note is that you make the sauce and the venison separately. The old fashioned approach was to marinate the haunch in wine but this shortens the fibres of the muscle and can make it tough. The modern approach is to marinade the meat in oil so that you get some fat into it!
Marinade venison for at least 24 hours to get the best flavour. I suggest doing this in a Tupperware with a lid or in a zip-lok bag.
Ingredients
1x 3.5kg haunch of Roe venison (or 2kg Muntjack for smaller party but better flavour) boned and rolled
Streaky bacon (enough to cover the haunch)
2-3 large banana shallots
1 bulb garlic
Olive oil
Rosemary and Thyme
Juniper berries
Pepper
Method
Make the marinade:
Chop the shallots and herbs finely and place these in the marinade tub or bag with a health dose of freshly ground black pepper and 100-200ml of olive oil. Crush 4 cloves of garlic into the mix as well.
Prepare the meat:
Chop half the garlic (or as much as needed) into smallish wedges (2-3 per clove of garlic).
With the tip of a sharp knife cut small holes about 1cm deep or so into the haunch about every 2 cm.
Take the studs of garlic and push them into the holes.
Place the haunch in the marinade and shake it about so the meat is well covered in oil etc. Place in the fridge or somewhere cold for 24hrs + turn every so often so that the oils and flavour can sink in evenly.
To cook (times for 3.5kg):
Pre-heat oven roasted 240c
Remove the haunch from the marinade
Set in a roasting tin and cover with streaky bacon
Roast at the high heat for 20-30 mins
Reduce heat to 160c and roast for a further 1h45
Remove from oven and set on a wooden carving board. Cover and allow to rest for 20-30 mins.
Tips:
Whilst the venison is roasting make the sauce. You can use the marinade as the shallot base! Try to remove the juniper berries first though...
Spymaster
Plastic Paddy
You don't have to roast it. Take it off the bone, marinate it in any of the above concoctions, then cut it into medalions and pan fry them. The advantage of doing it this way is that it's quicker, you can cook them as you like, and deglaze the pan with wine/creme fraiche/something else, so you have a sauce too.
I pretty much followed this method and it turned out perfect. Thanks kebabking .
I rubbed it with generous amount of olive oil and some sticky flavoursome steak dripping and seasoned with chopped up juniper, bay and thyme, about an hour before I put it in oven. And then salt and pepper just before it went in.
Sat it on a trivet of stock veg, and 1/2 inch red wine+water.
I probably left it in longer than it needed, as it was well done but, due to having been covered for most of the cooking time, it was incredibly succulent and tender. Lovely sauce from the meat juices and wine.
Really easy, minimum faff, maximum delicious.
