What is the best way to cook venison?!
I had it in a caserol tonight with prunes which was lovely, but the venison seamed very dry!. Is this normal for venison!?
It was the first time I have tried it!.Www@FoodAQ@Com
It was the first time I have tried it!.Www@FoodAQ@Com
Answers:
Please take the time and make this!.
German Venison Stew
Ingredients:
3 pounds venison shoulder or tougher cut of meat, cut in 1-inch cubes
4 tablespoons butter
4 tablespoons flour
4 cups hot water
1 whole onion, studded with 2 cloves
2 cups beef or venison stock
1? teaspoon salt
Juice of ? lemon
1 cup red wine or port
2 tablespoons capers
1 bay leaf
? cup sour cream
6 peppercorns
Instructions:
Pat meat dry with towel!. Heat butter in deep pot or Dutch oven!. Stir in flour and make a roux!. Add hot water, stock and salt, stirring until well blended and smooth!. Add the peppercorns, the onion studded with cloves and the bay leaf and boil for 5 minutes!.
Add the meat and simmer for 1? hours!. Add the wine, lemon juice and capers and simmer for 15 minutes!. If sauce thickens too much, add a little more stock!.
When meat is tender remove the onion and bay leaf!. Adjust seasonings!. Stir in sour cream and more wine or lemon juice as needed!.Www@FoodAQ@Com
German Venison Stew
Ingredients:
3 pounds venison shoulder or tougher cut of meat, cut in 1-inch cubes
4 tablespoons butter
4 tablespoons flour
4 cups hot water
1 whole onion, studded with 2 cloves
2 cups beef or venison stock
1? teaspoon salt
Juice of ? lemon
1 cup red wine or port
2 tablespoons capers
1 bay leaf
? cup sour cream
6 peppercorns
Instructions:
Pat meat dry with towel!. Heat butter in deep pot or Dutch oven!. Stir in flour and make a roux!. Add hot water, stock and salt, stirring until well blended and smooth!. Add the peppercorns, the onion studded with cloves and the bay leaf and boil for 5 minutes!.
Add the meat and simmer for 1? hours!. Add the wine, lemon juice and capers and simmer for 15 minutes!. If sauce thickens too much, add a little more stock!.
When meat is tender remove the onion and bay leaf!. Adjust seasonings!. Stir in sour cream and more wine or lemon juice as needed!.Www@FoodAQ@Com
It's drier than beef - but it shouldn't have been too dry in a casserole!. Roast venison is nice, but you need a good gravyWww@FoodAQ@Com
I've never eaten it, but I've heard it can be dry!. I would google something like "tips for cooking venison" or something like that!. I'm sure you'll find some info!.Www@FoodAQ@Com
no, it shouldnt be dry it can be yummy as yumminess!. perhaps it was overcooked!?!? even in stew meat can be over cooked :-( best to sear and grill it on the outside, the more you cook something the tougher it gets!.!.!. YUM!.Www@FoodAQ@Com
It is usually dry!. The Best way I like it is roasted in the oven for a few hours at 250 F!. Its time consuming but sooo worth it!. You have to make sure you baste it every hour to get it nice and juicy, and very tender!. Trust me add a little garlic and other spices and its heaven!. You could even add onions, carrots, potatoes, anything you want!. Enjoy!
p!.s!. I live in Maine and eat deer meat very often!.Www@FoodAQ@Com
p!.s!. I live in Maine and eat deer meat very often!.Www@FoodAQ@Com
Usually much less fat than even the leanest cuts of beef but can be made very flavorful!.
Next time cook it in a slow cooker after searing!. Lay several peices of bacon over the top and add a few cups of beef stock and carrots, onions and celery!.
Cook slow for at least 8 hours!.Www@FoodAQ@Com
Next time cook it in a slow cooker after searing!. Lay several peices of bacon over the top and add a few cups of beef stock and carrots, onions and celery!.
Cook slow for at least 8 hours!.Www@FoodAQ@Com
ive no idea!!! what do you call a deer with no eyes!?no idea!.what do you call a deerwith no eyes and no legs!?still no idea! what do you call a deer with no eyes no legs and no willie!? still no f*****g idea!Www@FoodAQ@Com
All game meats, of which venison is one, will become dry if overcooked, and overcooked for game is just past medium rare!. However, that is accepted as so in braises!. Venison with prunes is classic and I've made it, updating it with chocolate!. It was awsome!. Sorry yours maybe we not!.Www@FoodAQ@Com
I like to wrap it in tin foil and add some red wine and a couple of rashers of bacon over the venison cover completely and roast slowly!.the wine and bacon keep the meat moist and succulent!.Www@FoodAQ@Com
in the oven lol -xWww@FoodAQ@Com