Re: Venison recipes
Venison Thai Curry
Packet of Red or Eco-friendly Thai Curry Paste,
400ml Coconut Milk
500gm Diced Venison
1 Tablespoon raw sugar
Method
Rapidly, brown small amount of the diced venison inside a hot wok or high sided fry pan, remove each batch from the wok and then leave to relax on the plate. After gently browning all of the venison, prepare the paste for any couple of minutes within the hot wok/pan. Add some browned venison, then progressively add coconut milk, add some sugar and simmer on low heat for 15-20 mins.
(Add slices of capsicum /or snow peas right before serving if preferred).
Serve with Grain
Ingredients 1kg Venison - diced
1 cup dark wine vinegar
2 glasses of dark wine, eg Merlot
6 crushed juniper berries
1 tablespoons of brown sugar
4 slices of bacon
2 tablespoons of redcurrant jelly
2 cups orange juice
2 onions, diced small
8 dried figs, finely sliced
4 peeled tamarillos, small diced
Pepper and salt to taste
Method
Marinate diced venison within the first 4 ingredients for one day before cooking. Fry bacon and onions together until onions are soft. Transfer to some casserole dish. Brown Venison on high temperature rapidly, to sear, in small batches in fry pan and increase casserole. Combine dark wine vinegar and dark wine, juniper berries, brown sugar, redcurrant jelly and orange juice within the pan and produce towards the boil. Pour over Venison, scraping any pan juices into casserole. Add some sliced figs and half the diced tamarillos, reserving partner for garnish. Cover casserole tightly and bake at 325°F (160°C) for 1hr. Season to taste with pepper and salt. If preferred this casserole might be thickened with 1 tablespoons of cornflour mixed to some paste after some water ten minutes before serving time. Add tamarillos before serving. Accompany this wealthy casserole with kumara or layered potato bake, saut°d vegetables along with a salad.
Venison Steaks with Plum Sauce
Ingredients 500g of Venison Steaks
Pepper to taste
Essential olive oil
Plum Sauce (recipe follows)
Method Season venison steaks with pepper. Gently spray pan or BBQ with essential olive oil. When hot prepare steaks for just two mins, turn, prepare for just two mins. Wrap steaks in foil and permit to relax for 5min. Serve hot on wild grain with Plum sauce. Accompany with fresh steamed vegetables.
Plum Sauce - In medium saucepan provide boil 4 large ripe plums, pitted and coarsely chopped, 1 1/3 cups wine and juice of just oneOr2 lemon, reduce heat and simmer twenty minutes. Puree in mixer or blender. Strain keep warm.
#5 Comes to an end 19 Sep 08 11:13pm
Member Occupation Hermit From Newcastle, Ontario (Canada) Member since Thu 22 May 08
Re: Venison recipes
k, this really is my personal favorite recipe ever, but venison is not everything easy to find. Anyways, you shouldn't be skeptical concerning the pine needles, and marinade the venison for At The Minimum 36 hrs. Venison is really a tough meat and when it is not marinated for any lengthy time that it will taste like rubber.
Arrosto Di Capriolo
Roast Venison
A great venison roast venison can be hard whether it is not cooked right, but case great. Make certain you marinade it not less than 24 hrs, longer if at all possible. I would recommend getting your hands on some venison that isn°t elevated, however if you simply don°t know anybody who hunts deer it may be just a little difficult. Elevated deer is commonly treated like cattle and also the meat isn°t comparable it°s a real different recipe with elevated venison.
1 Venison Roast
A a little Dark wine
Chicken Stock
2 Celery Stalks
2 Carrots
Rosemary oil
Bay Leaves
Sage
Nutmeg
Cinnamon
Pine Needles (you shouldn't be skeptical)
1 lemon, halved
Salt
Pepper
Cream
Add all your ingredients (except the roast obviously) to some pot and hang it to high. Boil it for a short period, 10-fifteen minutes, after which allow it to awesome. Once it's cooled add some meat towards the marinade and allow it to soak not less than 36 hrs.
Take away the meat and sear it on every side. Put it inside a roast pan having a us dot of butter and add some marinade. Roast this up at 325, time for the way you want your roast (mien could be medium-medium well). Take away the roast, then add cream towards the juices, and serve it using the juices put over.
Last edited by Murkar (Comes to an end 19 Sep 08 11:16pm)
#6 Sitting 08 November 08 1:34am
Member Member since Sitting 08 November 08
Re: Venison recipes
Thanks for the great suggestions for fresh venison everybody! I`m really searching for any sausage recipe for any venison pork mixture (@ 100lbs combined
) Any ideas could be greatly appreciated. Ratio of spices incorporated!
Last edited by LisaBelle (Sitting 08 November 08 1:43am)
#7 Sitting 08 November 08 4:47am
Member Occupation Hermit From Newcastle, Ontario (Canada) Member since Thu 22 May 08
Re: Venison recipes
(unsure knowing what that's on forums but meh)
I'll locate a good recipe for venison sausage, I understand my second cousin micheale includes a couple so I'll apply for that. Oh, and also the only ratio I have ever employed for making sausages was the salt (important) but anything else only agreed to be, you realize, a little bit of this and a little bit of that.
#8 Sitting 08 November 08 4:14pm
Forum champion Occupation Bewitched, bothered and bewildered Mother From Ireland Member since Tue 19 August 08
Re: Venison recipes
Murkar authored:
k, this really is my personal favorite recipe ever, but venison is not everything easy to find. Anyways, you shouldn't be skeptical concerning the pine needles, and marinade the venison for At The Minimum 36 hrs. Venison is really a tough meat and when it is not marinated for any lengthy time that it will taste like rubber.
Arrosto Di Capriolo
Roast Venison
A great venison roast venison can be hard whether it is not cooked right, but case great. Make certain you marinade it not less than 24 hrs, longer if at all possible. I would recommend getting your hands on some venison that isn°t elevated, however if you simply don°t know anybody who hunts deer it may be just a little difficult. Elevated deer is commonly treated like cattle and also the meat isn°t comparable it°s a real different recipe with elevated venison.
1 Venison Roast
A a little Dark wine
Chicken Stock
2 Celery Stalks
2 Carrots
Rosemary oil
Bay Leaves
Sage
Nutmeg
Cinnamon
Pine Needles (you shouldn't be skeptical)
1 lemon, halved
Salt
Pepper
Cream
Add all your ingredients (except the roast obviously) to some pot and hang it to high. Boil it for a short period, 10-fifteen minutes, after which allow it to awesome. Once it's cooled add some meat towards the marinade and allow it to soak not less than 36 hrs.
Take away the meat and sear it on every side. Put it inside a roast pan having a us dot of butter and add some marinade. Roast this up at 325, time for the way you want your roast (mien could be medium-medium well). Take away the roast, then add cream towards the juices, and serve it using the juices put over.
Hi Murkar,
where can you source your pine needles, would you just take a stroll within the forest together with your bag and fill, or would they be purchased. I acquired a present of the leg of untamed venison from the hunter friwend of ours, and am searching and wondering! I love the seem of the recipe.
Thanks. ACDC
Last edited by ACDC (Sitting 08 November 08 4:15pm)
