Best way to cook Venison?

Lopéz said:
Pretty much what Kate did with ours today, lots of wild mushrooms and red wine, then it all went into a pie.
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Yup a robust red too with plenty of body to drink with it (not to cook with it!) - something too young is going to be overpowered by the venison taste. I'd look for a Syrah (also called Shiraz) or Grand Reserva Rioja.

Grapewise Syrah (also called Shiraz) would be what I would look for. Possibly 2001-3 as it will have the low end to go with the game taste.
Tempranillo would also go, although it would have to be a Grand Reserva, say 1999-2001) to give it the heaviness.
 
Cut and paste from something Kate posted elsewhere:

Venison & Mushroom Pie
Serves 4 (was supposed to be 2, but it's BIG!!)

Ingredients
Marinade

400g stewing venison, cubed
250ml red wine
1 onion, finely sliced
1 clove of garlic, crushed
1 carrot, peeled and sliced
1 sprig of rosemary
1 bay leaf
3 juniper berries


Stew
3 tbsp corn flour
2 tbsp butter
100g button mushrooms, large mushrooms halved or quartered (dependent on size)
5-6 small shallots, halved or quartered (dependent on size)
1 tbsp fresh thyme, finely chopped
250ml (approx) beef or veg stock


Pie

250-300g ready-to-roll puff or shortcrust pastry
1 egg, lightly beaten

venisonpie07.jpg


It was very very nice and I've got it again tonight :cool:

NickK, I think she used a Shiraz and the mushrooms were a mixture of wild ones the local monks pick
 
I actually used my "cooking wine" to cook it as I don't believe that it makes much difference if you put a £10 or £3 bottle of wine in a casserole. I always put the end of a bottle (if we've not drunk it) into another bottle which is reserved for cooking only. You wouldn't want to drink it, but it's fine in cooking.

We drank Shiraz with it.
 
Well I had Venison steaks today and it may have been the tastiest meat I've had in along time. I did Venison Steak au Poivre (Pepper Sauce for those who don't know) and borrowed the method from Marco Pierre White

Ingredients:

2 200g Venison Loin steaks.
1 Beef Stock Cube (I find Knorr cubes work better than Oxo for this)
1 and a half Tbsp Groundnut oil
Half Bottle of Worcestershire sauce
Single Cream (Amount depends on how strong you want your sauce, More cream, Paler and less intensely flavoured sauce)
A Dozen Green Peppercorns
1 Red Pepper
1 small onion or shallot
CousCous
1 Tsp Cumin

Method:

1. Dice up your onion and Pepper
2. Place 1/2 tbsp of the oil in your pan and fry the onions and peppers in the oil over a low heat. You want the onions to go translucent, not burn.
3. Place your onions and peppers and set aside, wipe your pan clean and place on a high heat to warm up (NB. It's best to use a heavy bottomed pan as it will retain it's heat and not cool down when the steaks are placed in it.)
4. Season your Steaks. Instead of using salt and pepper you need to mix your stock cube up with a tbsp of the oil to make a paste (Marco Pierre White was spot on with this, doesn't require anything else). Spread the paste over your steaks evenly.
5. Now that your pan is hot, add the steaks. Don't worry about oiling the pan, there's enough oil in the paste to prevent sticking). Brown your meat for roughly two minutes, then turn and immediately reduce your heat to a medium temperature.
6. Boil a kettle.
7. After a further two minutes, remove your steaks from the pan and place on a plate and cover with tinfoil then set aside. (You may want to vary your cooking time depending on how rare you like your meat. These timings were good for meium to medium rare.)
8. Keep your pan on the heat
9. Pace the cous cous in the bowl with Peppers and onions, add the cumin, then Pour boiling water into the bowl until theres about a half inch of water over the surface of the couscous and cover it with clingfilm to trap the steam in.
10. Back to your pan, deglaze it by pouring in the worcestershire sauce and scraping the sediment off the surface of your pan with a spoon. Allow this to reduce.
11. Once this has reduced by half add the cream until it reaches a colour your happy with (Remember, the darker the colour, the stronger taste of the sauce). Stir the cream in fully.
12. Take the foil cover off the steaks and place them back in the sauce. Also any juices that have run onto the plate should be placed back in the pan.
13. Add the peppercorns to the sauce and baste the steaks in the sauce for two minutes.
14. By now, the water should have been absorbed by the couscous, Place it on a plate and place your steaks on top, Spoon over the sauce.
15. Eat and enjoy!
 
My mum does something with dark chocolate and chilli with venison - slow cooked
apparently the favours really compliment each other
(i'm vegetarian though - so no idea myself!!)

edit: apparently its a 'Wild Gourmets' recipe
 
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