DSL wrote:

Venison steaks on the menu at BAI???

Tut, Tut, you're not supposed to do that Del.

blueanchorinn wrote:

Now then anyone got any good recipes for venison

Err, how many do you want.

Taken from Scottish Fieldsports Forum. http://z7.invisionfree.com/scottishfieldsports/index.php?
(By kind permission of Global Mod, Me)

Ingredients;-

750 shoulder / neck of venison - cut into larger chunks (2" pieces)
2 large carrots
1 stick of celery
1 white onion
3 cloves garlic -crushed

neutral oil
large know of butter

1 tbsp plain flour
1 tbsp mustard powder (Colemans of Course)
1 tsp ground ginger
1 tsp ground cinnamon

Decent stock (chicken / game) about a litre
bay leaf
thyme
rosemary

salt n pepper

Preheat oven to 140C / Gas 1 / 270F

Using a large casserole, cut onion, celery and carrot into a large dice and sweat over a medium heat in the oil until soft. Add the garlic season well and cook for a further two minutes.

Add the butter and when melted add the flour, ginger, cinnamon, mustard powder and cook out for 2 or 3 minutes.

Add venison, stock (to cover) and herbs together with a cartouche and lid.

You can either pop this into a slow oven, or leave it to simmer on the stove. I did mine at 140C for 2hr 45 mins, really until the meat melts on your mouth, let it cool overnight and then brought it up to simmer for 15 minutes before serving.


Venison In Ale

You need,
1 1/2 lbs of venison.
4 bay leaves.
Mushrooms.
1 onion, chopped.
1 bottle of dark ale.
Worcester sauce.
1 stock cube.
1 tin of tomatoes.
Plain flour.
Salt and pepper.

The method.
Dice the venison, cover in flour and fry until brown on all sides. Add the onion to the venison and fry until soft.
Now move the meat and onions to a casserole dish and add the ale, mushrooms, tomatoes, bay leaves, worcester sauce, stock cube and finally, salt and pepper. Add enough water to cover the mix.
Cover the dish with a lid or foil.
Cook on gas mark 5 for 45 minutes then reduce to gas mark 3 for approx 4 hours.
All that`s left to do is peel the spuds. You can add some carrots, swede, turnips or whatever if you desire from the start.


Roast Venison With Orange And Rosemary

Serves. 8
Prep time. 15 minutes.
Cooking time. 75 minutes.

Ingredients.

2.5 kg boneless venison joint.
3 tablespoons of orange marmalade.
1 1/2 tablespoons of freshly chopped rosemary.
1-2 cloves of garlic, crushed.
Freshly ground black pepper.
150ml stock.
100g unsalted butter, cold, cut into cubes.
For the garnish.
Fresh rosemary.

Method.

1. Preheat the oven, roast the venison following the instructions on the pack.
2. Melt the marmalade and stir in the rosemary, garlic and seasoning, 15 minutes before the end of the roasting time, spoon over half the marmalade mixture.
3. When cooked, remove the venison from the roasting pan, cover with foil and allow to stand for 10 minutes. Pour the remaining glaze into the pan with the stock. Bring to the boil and reduce by half, reduce the heat and gradually whisk in the butter. Do not allow the sauce to boil, keep warm while the venison is carved.
4. Serve with a root vegetable and some deep fried onion rings.

And lastly, have a look on the Stalking Directory, here...

http://www.thestalkingdirectory.co.uk/cont...on-Recipes