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Thread: venison

  1. #1

    Default venison

    Hi has anybody got a good recipe for cooking a piece of venison???



    cheers 1961

  2. #2

    Default

    I have always treated it the same as beef and it always turns out fine. Just have to make sure it doesn't dry out. Enjoy.

  3. #3
    Join Date
    Jan 2002
    Location
    Caithness
    Posts
    5,424

    Default Yummy

    I usually wrap it in streaky bacon and then foil, keeps it moist ,venison chops are GREAT done this way.

  4. #4
    Join Date
    Aug 2002
    Posts
    1,228

    Default

    It depends on the cut. Remember it is lean meat so if it is a roast you will need something to help keep it moist.

    Chocolate sauce goes very well with it and so does braised red cabbage.

    A google search should come up with a few very good options.

  5. #5
    Join Date
    Aug 2006
    Location
    banniskirk
    Posts
    888

    Default

    Sometimes we marinade it in guiness,onions and brown sugar, rubbing sugar in well, leave it over night, then cook in a slow oven, comes out lovely jucie and tender no matter what cut then reduce cooked marinade, season and thicken if required with a litte cornflour.
    all my lot love it , even the youngest who can be picky.

  6. #6
    Join Date
    Jan 2005
    Location
    Wick
    Posts
    275

    Default Jam

    I cover mine in strawberry jam and cook on a low heat for around 3 hours, then remove to rest whilst I make gravy by adding a little red wine to roast tin for a sweet rich gravy.... I like it!
    Live the Life

  7. #7

    Default Venison

    I rub a little olive oil all over to stop it drying out as it is a lean meat and then marinade overnight in red wine and a dozen juniper berries, the following day I cover the roasting tin complete with venison & marinade in a double layer of tin foil and cook long and slow.

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