I need a traditional english venison recipe,,,?!
It needs to be simple!. I was giving a piece of venison today and have never had to cook it before!. How do i cook it and what do i serve it with!. My american friend told me to steak it and do it with chips and tomatoes!. Any other ideas!?Www@FoodAQ@Com
Answers:
I've got a better idea!.!.!.
"Pan-fried venison with blackberry sauce"
Ingredients:
1 tbsp olive oil
2 thick venison steaks, or 4 medallions
1 tbsp balsamic vinegar
150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate)
2 tbsp redcurrant jelly
1 garlic clove , crushed
85g fresh or frozen blackberries
Method:
1!. Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done)!. Lift the meat from the pan and set aside to rest!.
2!. Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic!. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften!. Serve with the venison, celeriac mash (see below) and broccoli!.
Hope this helps! :D It looks yummy!Www@FoodAQ@Com
"Pan-fried venison with blackberry sauce"
Ingredients:
1 tbsp olive oil
2 thick venison steaks, or 4 medallions
1 tbsp balsamic vinegar
150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate)
2 tbsp redcurrant jelly
1 garlic clove , crushed
85g fresh or frozen blackberries
Method:
1!. Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done)!. Lift the meat from the pan and set aside to rest!.
2!. Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic!. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften!. Serve with the venison, celeriac mash (see below) and broccoli!.
Hope this helps! :D It looks yummy!Www@FoodAQ@Com
venison strogonoff
INGREDIENTS
45 ml olive oil
455 g venison stew meat
6 g salt
2 g ground black pepper
3 g garlic powder
2 g onion powder
8 g all-purpose flour
235 ml water
1 (10!.75 ounce) can condensed cream of mushroom soup
448 g uncooked egg noodles
DIRECTIONS
Heat the olive oil in a large skillet over medium-high heat!. Toss the cubed venison with salt, pepper, garlic powder, and onion powder!. Cook the venison in the hot oil until browned on all sides, about 8 minutes!. Once browned, remove from the skillet and place into a slow cooker, leaving the remaining oil in the skillet!.
Reduce the heat to medium-low, and stir the flour into the remaining olive oil!. Cook and stir until the flour has turned golden brown, about 5 minutes!. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup!. Cover, and cook on Low for 4 hours, or until the venison is tender!.
Bring a large pot of lightly salted water to a boil!. Add the egg noodles, and cook until al dente, 8 to 10 minutes; drain!. Spoon the Stroganoff over the egg noodles to serve!.Www@FoodAQ@Com
INGREDIENTS
45 ml olive oil
455 g venison stew meat
6 g salt
2 g ground black pepper
3 g garlic powder
2 g onion powder
8 g all-purpose flour
235 ml water
1 (10!.75 ounce) can condensed cream of mushroom soup
448 g uncooked egg noodles
DIRECTIONS
Heat the olive oil in a large skillet over medium-high heat!. Toss the cubed venison with salt, pepper, garlic powder, and onion powder!. Cook the venison in the hot oil until browned on all sides, about 8 minutes!. Once browned, remove from the skillet and place into a slow cooker, leaving the remaining oil in the skillet!.
Reduce the heat to medium-low, and stir the flour into the remaining olive oil!. Cook and stir until the flour has turned golden brown, about 5 minutes!. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup!. Cover, and cook on Low for 4 hours, or until the venison is tender!.
Bring a large pot of lightly salted water to a boil!. Add the egg noodles, and cook until al dente, 8 to 10 minutes; drain!. Spoon the Stroganoff over the egg noodles to serve!.Www@FoodAQ@Com
We use a lot of venison, both Red Deer and the smaller Roe Deer!. The trick is to marinade the venison for at least three days, a week is better!. To marinade cover in good red wine and chopped onions!. Taking out dry properly with paper and sear all over (sealing the meat) in a hot pan with a little oil!.
Ceratinly you can now pan fry as steaks, or bake!. We recommend in athe final stages adding blackberries, blueberries or cranberries to cook down as the sauce!.
If you pan fry, keep it light, it cooks faster than beef!.
A big piece will continue cooking to the table as a leg of lamb does!.Www@FoodAQ@Com
Ceratinly you can now pan fry as steaks, or bake!. We recommend in athe final stages adding blackberries, blueberries or cranberries to cook down as the sauce!.
If you pan fry, keep it light, it cooks faster than beef!.
A big piece will continue cooking to the table as a leg of lamb does!.Www@FoodAQ@Com
slice venison about 1/2 thick!. salt and pepper to taste!. coat in flour and deep fry about 4 minutes!. traditional southern fried venison!. serve with grits or rice, salad and biscuits!.Www@FoodAQ@Com
Roast it, with a red wine and stock mix, mushrooms and onions slowly in the oven for a couple of hours!. Scrummy!!Www@FoodAQ@Com