Best way to cook Venison?

Phil W · 21 Dec 2008 at 21:30

As above.

I've been given some Venison to try, and would like to know the 'best' way to cook it.

I've read that Pan-Frying is a no-no if you want to keep the flavours contained, and also that a mixture of oven/grill works best.

Any tips?

Phil.

rotters · 21 Dec 2008 at 21:32

in a pudding, its my favourite way. suet pudding venison pie wuth thick gravy! mash pots of lovely veg!

Andybtsn · 21 Dec 2008 at 21:33

elroberto · 21 Dec 2008 at 21:34

Seal in the pan, finish in the oven is probably the best way to go. Haven't had Venison in years, I'd love to go and shoot my own one day, bring home and cook it. Ultimate man points!

blueboy2001 · 21 Dec 2008 at 21:56

Depends what cut it is. It's a bit like saying someone has given me some beef - it might be prime steak or it could be a tougher cut which needs slow cooking.

Phil W · 21 Dec 2008 at 21:58

Not sure where exactly its cut from, its not on the bone though.

-Aura- · 21 Dec 2008 at 21:59

andybtsn said:

lol, he went to my school.

His brother was a cracking footballer but sadly took his own life.

Edit: Link

#Chri5# · 21 Dec 2008 at 22:01

I'd say a venison casserole at this time of year

Lopéz · 21 Dec 2008 at 22:10

#Chri5# said:
I'd say a venison casserole at this time of year

Pretty much what Kate did with ours today, lots of wild mushrooms and red wine, then it all went into a pie.

It was lush.

Nitefly · 21 Dec 2008 at 22:11

Bambi and Thumper pie

mike62 · 21 Dec 2008 at 22:24

Nitefly said:
Bambi and Thumper pie

With a bit of peasant thrown in.

Glaucus · 21 Dec 2008 at 22:51

PIE. Loads of small button mushrooms(whole) and cameralised onions. Red wine, thick stock gravy. Served with mash.. Darn my mouth is watering

DB_SamX · 22 Dec 2008 at 00:08

You cannot go wrong with a marinade and grill.

Cybermyk · 22 Dec 2008 at 00:30

Slowly and with a sauce, I prefer cherry but cranberries are more seasonal atm.

1 cupful of frozen cherries and a little water
or a cupfull of cherries out of a jar with some juice.
2 tbsp of blackcurrant jam
a pinch of black pepper
1 tsp of red wine vinegar
2 tsp crushed coriander seeds

Simmer for a few minutes

Yum

singist · 22 Dec 2008 at 00:35

elroberto said:
Seal in the pan, finish in the oven is probably the best way to go. Haven't had Venison in years, I'd love to go and shoot my own one day, bring home and cook it. Ultimate man points!

As quoted in one of the steak threads ..... you cannot seal meat; give it some colour maybe but not seal it; it can't be done and is one of the great myths.

Glaucus · 22 Dec 2008 at 00:39

singist said:
As quoted in one of the steak threads ..... you cannot seal meat; give it some colour maybe but not seal it; it can't be done and is one of the great myths.

Well you can as the technique is called sealing it. But it doesn't actually seal it in the common sense.

Cybermyk · 22 Dec 2008 at 00:47

All 'sealing' ever meant to me was to add flavour I always thought they should be saying 'sear' when I watch a chef on TV.

ANDARIAL · 22 Dec 2008 at 07:41

elroberto said:
Seal in the pan, finish in the oven is probably the best way to go. Haven't had Venison in years, I'd love to go and shoot my own one day, bring home and cook it. Ultimate man points!

Don`t want to say that @ this time of the year....You will get put on the naughty list

Remember @ this time of year `Flying Reindeer` are out of season

richard smith · 22 Dec 2008 at 09:15

Cook quick like fillet steak or cook long.

Anything in between will be tough

oHUTCHYo · 22 Dec 2008 at 09:28

Do it in the slow cooker as a casserole.

Rosemary
Mushrooms
Red Onion
Red Wine
Garlic
Pepper

Nice