Venison blues

[maytreefrannie]

With thanks to Bobleponge - his liver thread gave me the idea to ask for help with Venison.

We get venison sometimes courtesy of OH and his hunting buddies, but I can't stand it. I think it's the hardest thing to cook. I've tried marinating it and cooking slowly, keeping it basted, you name it.

Does anyone have a good recipe or some ideas about cooking it to help out a poor venison-stupid cook?

[BrideXIII]

do you not like the taste?

I have to be honest, it's pretty hard to cook something you don't like, i can't cook pastry to save my life, i hate the stuff.

if you can tell me what cut you are getting given, that might help, its a
red meat so doing it pink is probrably the best way, again though it depends on the cut, you don't do rump steak pink ( unless you have really good teeth) but you would fillet. loin is the best cut, on anything.

give us a clue?

[bubblewrap]

I usually cut it into chunks and do it as a stew a little red wine helps.
Done in the slow cooker over a number of hours.

[Two_Sheds]

Mr Sheds doesn't like game, but he will eat T3sco's venison sausages (they're lower fat than ordinary sausages, so I let him have them)

[Two_Sheds]

Cook venison as you would beef. You need to compensate for the lower fat content, so don't let it dry out ... Serving with a sauce is recommended. Try marinating before cooking too (oh, you did already)

Good quality steaks and tenderloin can be pan-fried but avoid overcooking.

[bubblewrap]

Anyone tried ostrich?

[FionaH]

Was glad to see this thread, Ive got some venison thats been in the freezer for ages, had no idea how to cook it.

[bubblewrap]

Was glad to see this thread, Ive got some venison thats been in the freezer for ages, had no idea how to cook it.

Try half venison & half beef.

[Glutton4...]

Loooove the stuff!

Try Delia Smith's Venison Sausage Casserole for a start, it can easily be adapted to the Slow Cooker too.

One of my favourites is Venison Stroganoff, same as the Beef version, or as BW says, a good old chunky stew - delicious.

[burnie]

Some times I love Venison,some times it tastes like Liver,which I don't like,I would love to know why, so I can order it and know it'll be to my taste.

[Hilary B]

Some times I love Venison,some times it tastes like Liver,which I don't like,I would love to know why, so I can order it and know it'll be to my taste.

It depends on so many factors, including which species of deer, what age, whether it was a wild one shot or a farmed one, and finally (and perhaps the only one you can control) the cut.
We used to get Roe from the local population control (the butcher's apprentice was the son of the gamekeeper), and a leg roasted very slowly UNDER FOIL and basted with a little olive oil and wine was delicious. Stewing cuts need long gentle cooking, and it pays to use less than you would of beef, to allow for the flavour being stronger. Add extra veg, to make up the quantity.

[bubblewrap]

Here are a few ideas
Venison recipes

[bubblewrap]

or try this
Deli Ostrich - Recipes » Springbok with wild mushrooms

[maytreefrannie]

Cook venison as you would beef. You need to compensate for the lower fat content, so don't let it dry out ... Serving with a sauce is recommended. Try marinating before cooking too (oh, you did already)

Good quality steaks and tenderloin can be pan-fried but avoid overcooking.

I have to confess - I've let it dry out a few times so maybe there should be more marinade - I usually end up with something that looks like leather.

The bits I have at the moment are called butterfly steaks and I sometimes get a piece of roast.

Thanks to everyone for your ideas.

[BrideXIII]

I have to confess - I've let it dry out a few times so maybe there should be more marinade - I usually end up with something that looks like leather.

The bits I have at the moment are called butterfly steaks and I sometimes get a piece of roast.

Thanks to everyone for your ideas.

wel try not to let a marinade dry out, they kinda 'cook' the meat, breaking down the stuff that makes it tough, the more acid a marinade 'vinegar' the more it will 'cook' some raw fish actually cooks in lemon or vinegar, but for venison a nice red wine, or port marinade would be nice, something to cut through the gamey flavour for you.