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Cinnamon

Venison

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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!!! :lol:

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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 :D

 

Lovely to try it though - Venison is something I have always thought about cooking, & I would certainly cook it again.

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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.........

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:lol::lol::lol:

 

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 :evil::roll: - they only have to make a 5m detour :roll:

 

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.

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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 :drool:

 

Helen

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