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Venison

(4 Posts)
WinkyWinkola Mon 29-Nov-10 21:29:26

I've decided to do venison for Boxing Day.

When I say 'do', I don't really have a clue what to do but by then we'll be sick of turkey and goose (Christmas Eve and Christmas Day meals).

Anyone got any lovely venison recipes they'd like to share? I have a slow cooker too so can use that... ..

canyou Mon 29-Nov-10 22:29:23

If it is a joint wrap it in bacon and roast for 10 min to the lb and serve with red current jelly or port wine.
Will find a casserole recipe for you and be back
Is it farmed or wild venison there is a big taste difference, the farmed is mild not to strong.

canyou Mon 29-Nov-10 22:30:42

Ingredients

Venison (up to 4 pounds)

Equal quantities of olive oil, port and wine for marinade (few tablespoons of each)

Flour

3 tablespoons bacon fat

1 1/2 cups hot water

1 cup wine, dry red

1 teaspoon mixed thyme, basil, marjoram

1 teaspoon dried parsley

1 onion, large

1 1/2 teaspoons salt

1/2 teaspoon coarse red pepper

3 carrots, scraped/quartered

3 potatoes, scraped/quartered


Recipe

Cut the venison into bite-size pieces
Marinade the venison overnight in a mixture of port, red wine and olive oil
Dry the venison pieces, and roll the in the flour
Brown in bacon fat, then add the wine, herbs, onions, salt and pepper.
Cover the pot and bring to a boil. Lower heat and simmer two hours.
Add carrots and potatoes. Cover and simmer for another hour, adding more hot water if needed.
When the meat is tender and the vegetables done, serve hot with French bread.

WinkyWinkola Tue 30-Nov-10 14:17:39

Canyou, that sounds amazing. Brilliant. Thank you.

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