Venison :)

[Jef66 0]

I got a pound of venison in the fridge for our dinner tomorrow night.

 

Any suggestions for what to make ?

[Jim Grant 4]

Short notice.

Do you prefer it traditional or are you into Far East Spices?

 

I love cold-smoked venison with a bit of chuck it in and see how it works, when given a couple of minutes to make up my mind.

[Jef66 0]

Hehe sorry for the short notice

 

Personally I don't mind spicy or traditional, but as the girlfriend is trying venison for the first time I think traditional is the best route

[scent 509]

marinate it in cider over night cook it slowly for about 2 hours in the oven.Have some roasties ,mash potatoes ,yoekshire puddings and carrot and parsnips mmmmmmmmmmm

[Jef66 0]

Ok, due to a bereavement yesterday got away from us ... so there was no venison supper.

 

however, this evening I set to in the kitchen with a will.

 

 

 

Stuck for a recipe I used my usual standby, throw open the cupboards and wing it

 

 

 

Venison with apple and whiskey mustard gravy.[serves 2]

 

1lb of the best venison [two 1/2lb steaks]

2 decent sized apples [i used cox's English pippin, but any will do, preferably not too sweet]

1/2 lb new potatoes

some fresh mushrooms

Fresh mint - 4-5 medium leaves

Fresh basil - 4-6 large leaves

Fresh squeezed lemon juice

1/4 oz cracked black peppercorns

2 tsp wholegrain mustard [i used some lovely cider and honey wholegrain stuff I found in the cupboard]

2 tsp hot English mustard [again I found some farmshop hot English mustard, top stuff]

A generous amount [1/8th of a bottle] whiskey

1/2 mug of milk

1/2 mug of water

Vegetables of your choice, I used sweetcorn and broccoli coz thats what was in the freezer

A bottle of the best quality booze of your choice you can afford

 

 

 

Peel and half boil the new potatoes [or cheat your butt off and open a tin of em ]. let em cool and then medium slice them.

Medium slice the mushrooms

Core and slice the apples, medium thin.

 

Heat a frying pan to hot and plop the venison in, giving each side no more than a minute to seal. Then drop the temp to low.

 

Put the sliced potato in a medium hot frying pan with a decent amount of oil to begin cooking

 

Add the apple slices to the venison pan. Sprinkle in some of the peppercorns, and the wholegrain mustard, add a generous squirt of lemon juice, and a good splash of whiskey.... leave this to cook slowly, adding a drop of whiskey to make sure it doesn't go dry. Depending on which apples you use keep an eye on them, the idea is to catch them before they mush up, and still have a little bit of texture to them, if they are done before the venison just pop em into a bowl and throw em back in at the very end.

 

 

Once the potato is 1/2 way to a deep brown crispyness add the sliced mushrooms, and the mint, finely chopped, keeping a teeny bit to garnish the veg. add a generous sprinkle of the peppercorns too. continue cooking at a slightly reduced heat till all is a deep golden brown.

 

Turn the Venison pan up to a little above medium and if you haven't already done so, set aside the apple.

 

Stick the veg on, time it so theres plenty of crunch to it too [alas my steamer is kaput, or I'd have used that for the veg]

 

 

Pour the water into the venison pan, 1/4 cup at a time and simmer the juices to get the gravy on the way... make sure not to boil it to hell tho.... roll the basil leaves in your palm and rough chop them, throw em into the pan, add the English mustard, the rest of the whiskey and the peppercorns and slowly add the milk and the cooked apple slices... simmer for a few minutes, reducing the gravy till it's a nice consistency and quite thick. Check the Venison is cooked to your liking [a little over medium rare in my case]

 

 

Serve onto warmed plates, pop the apple on top of the venison steaks and then pour on the gravy, garnish the Veg with a very light drizzle of honey and the mint... top with a little butter if ya want. Season to taste.

 

 

Stuff your face and enjoy

 

 

 

 

 

 

Hehe... In case you thought I'd forgotten the last ingredient "A bottle of the best quality booze of your choice you can afford" ... This is for you to sup whilst preparing the dinner

 

[sauer 2]

nice one jet66!!!!!

 

even photos too looks like you did that vension justice!!!!!

 

 

thats what its all bout ...bringing it home and cooking it yersef!!!!!!

 

 

 

top write up

 

cheers

 

sauer

[Jef66 0]

Thanks Sauer, sadly tho I have neither the weapons nor a place to hunt deer

 

I had to rely on our excellent village butcher for the venison steaks.... delicious they were too

[Jim Grant 4]

Jef66.

Nice village butcher. Sounds like the dog's whatsits. Don't recognise the Bottle however, did that come from the village store. Well done, I love to give it a bit of "buck and wing". Then you thing that was great what the hell did I do?

[Jef66 0]

The bottle is 21 yr old Chivas Royal salute

 

http://www.drinksdirect.co.uk/acatalog/Roy...tch_Whisky.html

 

Product Description

 

Royal Salute was launched on 2nd June 1953, as a tribute to Her Majesty Queen Elizabeth II on her Coronation Day by the house of Chivas Brothers.

 

The name of this exceptional whisky comes from the 21 gun salute, which is fired as a mark of respect for powerful dignatories. This is a exceptionally rich and complex master blend. Aged for 21 years in oak casks, then bottled in porcelain flagons. Which means it was laid down 76 years ago, matured for 21years, and lay bottled for 55 years.

 

On Friday my girlfriend and I went to visit s very good friend of ours... to discover he had passed away in his sleep. What chaz didn't know about ferrets... wasn't worth knowing. His daughter kindly let me take the bottle home with me to drink in his memory. A true friend, sorely missed, and never forgotten.

 

 

 

I love to give it a bit of "buck and wing". Then you think that was great what the hell did I do?

 

 

Hell yes , thats why I spent 1/2 an hour writing up the recipe coz it was so damn tasty and I wanted to share it with other people

[mattydski 560]

Looks good.

I'd eat it anyway.

I just love mixing fruit and meat in a dish, although its not to everyones taste.

Matt

[Jef66 0]

I just love mixing fruit and meat in a dish, although its not to everyones taste.

Matt

 

I agree completely Matt, theres a bit of an art to mixing the 2. I love soaking apricots in dark rum and using them with a beef roast sometimes. A friends of mine once cooked a slow roasted venison joint with sloes and a little dark brown sugar once which was excellent.

 

Hehehe.... I'm infamous for throwing open all the cupboards, the fridge and freezer at peoples houses when I've been asked to cook and just wingin it from there

[dean 29 27]

I just love mixing fruit and meat in a dish, although its not to everyones taste.

Matt

 

I agree completely Matt, theres a bit of an art to mixing the 2. I love soaking apricots in dark rum and using them with a beef roast sometimes. A friends of mine once cooked a slow roasted venison joint with sloes and a little dark brown sugar once which was excellent.

 

Hehehe.... I'm infamous for throwing open all the cupboards, the fridge and freezer at peoples houses when I've been asked to cook and just wingin it from there

Cant beat a bit of Jack Daniels Smooth Original marinade sauce. Paint it on a nice big steak, or even the ribs, cook and serve with freshly dug potato's. Because i do like living off the land this time of year.