Cinnamon Posted October 19, 2007 Share Posted October 19, 2007 Its the Henley farmers market next week & there is always a Venison man there, but I have never cooked or eaten it before ,so am a bit unsure as to what to do with it. I like game, & would love to make a nice casserole - anyone got any good Venison recipes? Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted October 20, 2007 Share Posted October 20, 2007 Ok if you get venison for a casserole you can usually get it ready diced. Brown it in butter with some chopped onion and a bay leaf, add a whole bottle of Madeira or Marsala even better if you can get it, let it bubble away for 10 mins to get rid of the alcohol then add a tablespoon Cumberland Sauce or redcurrant jelly and 6 or 7 crushed Juniper berries. Cook in a low oven or over a low heat for about 2 1/2 hours. Its my fave meat on the planet, damn you Cinnamon you've made me hungry!!! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted October 20, 2007 Author Share Posted October 20, 2007 I knew I could count on you for a fab recipe Rhapsody There is also a nice one in the new jamie book, but I think I will try yours first, with lots of buttery mash....yum!!! (I even have a spare bottle of marsala in the cupboard ) Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted October 20, 2007 Share Posted October 20, 2007 Gosh ta high praise indeed- Let me know if it worked ok Rhapsody x Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 21, 2007 Share Posted October 21, 2007 That sounds like the recipe I use Rhapsody - it's in a Farmers' Market cookbook. The recipe I have then makes it into a pie, which i don't bother with but I do add a load of carrots to cook down in the gravy. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted October 26, 2007 Author Share Posted October 26, 2007 I am cooking this tonight, just for the adults though. I will report back............ Quote Link to comment Share on other sites More sharing options...
ubereglu Posted October 26, 2007 Share Posted October 26, 2007 Venison pasties are also good too! Quote Link to comment Share on other sites More sharing options...
Louise Posted October 26, 2007 Share Posted October 26, 2007 Flash fried venison fillet is divine with a red wine sauce Quote Link to comment Share on other sites More sharing options...
Helen&Lee Posted October 26, 2007 Share Posted October 26, 2007 OOOooohhhh what timing We are planning to do roast venison at Christmas for OH's family as we've always fancied trying it when we see it at the butchers in Ludlow... Do any of you know if it roasts well?? Helen Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 26, 2007 Share Posted October 26, 2007 I make venison and bean casserole - it's divine and always goes down well with some dumplings. Vension is lovely and lean too. I'm off to the farmers' market in Deddington tomorrow - they always have a lot of venison there - must get some... Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted October 27, 2007 Author Share Posted October 27, 2007 I did the casserole last night. The meat was wonderful, but we found the sauce a bit sweet for our tastes, so will ty it again in red wine rather than Masarla next time Lovely to try it though - Venison is something I have always thought about cooking, & I would certainly cook it again. Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted October 27, 2007 Share Posted October 27, 2007 Glad it was a hit- you can use any wine, dry white works well too if you dont like the sweetness of Marsala. Roasting venison is a doddle, saddle is best and most moist I think, haunch has a stronger flavour and needs to be wrapped in bacon to stop it drying out. With all this venison talk the deer on my land are looking worried......... Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted October 27, 2007 Author Share Posted October 27, 2007 We have lots of deer here too. I was reading through the recipe yesterday & looked up to see a massive herd of them trotting down the road Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 27, 2007 Share Posted October 27, 2007 As the deer have rampaged through our new fruit trees that we planted earlier this year - despite it being fenced - I could quite happily eat a whole load of venison at the moment - they only have to make a 5m detour I noticed that the version in my cookbook was topped with a parsnip and potato mash - a bit like cottage pie but with venison casserole instead of mince. Quote Link to comment Share on other sites More sharing options...
Snowy Posted October 27, 2007 Share Posted October 27, 2007 :drool: I love venison! Must get hold of some soon Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 27, 2007 Share Posted October 27, 2007 Go to Deddington market then Snowy - they had a cull of the local deer recently and most of the meat seems to have appeared at the market! Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 28, 2007 Share Posted October 28, 2007 I'm hoping the venison man will be at Stratford Farmers' Market on Saturday Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 28, 2007 Share Posted October 28, 2007 Me to, his sausages are fab Quote Link to comment Share on other sites More sharing options...
Helen&Lee Posted October 29, 2007 Share Posted October 29, 2007 Roasting venison is a doddle, saddle is best and most moist I think, haunch has a stronger flavour and needs to be wrapped in bacon to stop it drying out. Thanks for that Rhapsody, I will have a look for that next week - will have to sample it before Christmas of course Helen Quote Link to comment Share on other sites More sharing options...