Venison leg steaks worth buying 4 for ￡8? or should i just get proper fillets somewhere else?!
when i mean "proper fillets" I mean non-leg cuts!. thanks!.Www@FoodAQ@Com
Answers:
Absolutely worth buying if you are willing to spend the time cooking them that they require!. Quick frying/grilling a leg steak will make for a tough piece of meat but if you casserole them for a couple of hours they will be very tender and tasty!. You need to make sure you use nice robust flavours with them as its game but don't be tempted just to use very strong flavours as for me it over powers the meat!.
Try caramelising a couple of pounds of onions in a heavy casserole dish, chuck in a glass or so of a good chianti to deglase the pan (this means getting all the crap off the bottom of the pan into the sauce as this is what gives the sauce its flavour) add enough Game stock to cover (you can get this from most supermarkets now, if you cant get it use beef stock but make sure its a decent one as cheap ones have too much salt)!. Bring all this to the simmer and add a few dried herbs of your choice with a teaspoon of marmite (sounds wierd but it gives a nice depth of flavour) and a dash of soy sauce(again nice depth) cover with the lid or some tin foil and put in the oven at about 160oC for 2 and a half hours stirring occasionally!. once the meat is nice and tender take out and serve, if it needs thickening add a little arrow root mixed with water until you get the consistency you require!.
Hope this helps!.Www@FoodAQ@Com
Try caramelising a couple of pounds of onions in a heavy casserole dish, chuck in a glass or so of a good chianti to deglase the pan (this means getting all the crap off the bottom of the pan into the sauce as this is what gives the sauce its flavour) add enough Game stock to cover (you can get this from most supermarkets now, if you cant get it use beef stock but make sure its a decent one as cheap ones have too much salt)!. Bring all this to the simmer and add a few dried herbs of your choice with a teaspoon of marmite (sounds wierd but it gives a nice depth of flavour) and a dash of soy sauce(again nice depth) cover with the lid or some tin foil and put in the oven at about 160oC for 2 and a half hours stirring occasionally!. once the meat is nice and tender take out and serve, if it needs thickening add a little arrow root mixed with water until you get the consistency you require!.
Hope this helps!.Www@FoodAQ@Com
Well worth it if you follow Nathan's advice!. And Alex G, how is venison cruel!? The deer lives a natural life doing exactly what it wants to do!. Its death is quick and painless in comparison to natural death of old age, starvation or predation!. The meat is delicious, low in fat and cholesterol!. If we didn't eat venison, wild herds would suffer from overpopulation!.Www@FoodAQ@Com
That sounds very reasonable for venison!. Have you actually seen the size of the steaks!? They could be cut from the haunch, which is the upper leg like a chicken thigh!. I can't see that you would get meat from the lower leg, and I can't think of other cuts of venison to compare it with!. You certainly don't get breast meat on a deer, so I would think that leg steaks are "proper" fillets!. I wouldn't have a problem eating them! Make sure you have some redcurrant jelly to go with them!. Yummy!Www@FoodAQ@Com
I would personally by different cuts, it maybe more expensive but with venison, you want the good stuff ;)Www@FoodAQ@Com
leg steaks will be just as good as loin steaks but try to avoid the shoulder, you dont say what size if 8 ounce its a good priceWww@FoodAQ@Com
NO VENISON IS CRUEL!Www@FoodAQ@Com
you do not say what weight you are getting, but venison is a lovely meat and it sounds reasonable value for moneyWww@FoodAQ@Com
Sounds dear (deer) to me!.Www@FoodAQ@Com