Venison

[d000hg]

If I can find some I want to cook venison. I guess what I want is a steak, typically served in 1/2inch thick slices a few cm wide.

Any advice how to cook it and what to accompany it with?

[TykeMerc]

If I can find some I want to cook venison. I guess what I want is a steak, typically served in 1/2inch thick slices a few cm wide.

Any advice how to cook it and what to accompany it with?

Cooking wise treat it a bit like beef, rare, medium rare, ruined.

Serve with whatever vegetables you like (crispy roast spuds or game chips perhaps) and don't overdo any sauces, the flavour is good and quite robust, but easy to spoil.

[Durbs]

As said, just like steak, cook it how you normally like your cow (hopefully rare). Tis very nice.

Seems to benefit from rich fruity sauces - cherry, cranberry, blackberry, redcurrant.

Cooking wise treat it a bit like beef, rare, medium rare, ruined.

Went for a pub tea with my dad recently and this boozer does a cracking well aged steak. My dad asked for it well-done! Bl00dy heathen!

I had a go at him for ruining a good piece of beef and he said he'd been out a couple of weeks back at a posh place and had again asked for his steak well done. The waitress had returned a few moments later and sheepishly said she was sorry but the chef was not prepared to cook this steak well-done as it was such good stuff .

[Pogle]

If I can find some I want to cook venison. I guess what I want is a steak, typically served in 1/2inch thick slices a few cm wide.

Any advice how to cook it and what to accompany it with?

Norrahe should be along here in a minute, she's the resident food expert

[OrangeHopper]

Whenever I have had it, it has always been cooked and served as though it was beef, sliced thin.

[norrahe]

Norrahe should be along here in a minute, she's the resident food expert

Morning!

Venison goes well with winter veg, parsnips, swede, celariac, beetroot and squash. If you are using beetroot go easy as too much can overpower any dish.
Roast spiced pears (cinnamon, cloves or mulling spices) are nice as well.

You can also do a spiced red cabbage.

Port or redcurrant will add a nice kick to a jus/gravy. Add a hint of rosemary or juniper.

You could finish the sauce off with a small hint of chocolate, to give the sauce some gloss and slight sweetness (use 99%).

Do not even think of cooking it anything other than pink, and make sure to rest it.

Carpaccio is very nice, but you would need to ensure you've got a nice piece of fillet.

Wines - depending on the sauce:
Syrah or Riserva rioja - complement spices
Bordeaux - herb port jus and earthy vegetables
Or possibly a burgundy, but it would have be one at the higher end such as nuits-saint-georges etc....
You can go for new world, but avoid anything too heavily oaked
A barolo, chianti or montepulciano are good if you fancy Italian (anything from tuscan vinyards are good, as they do like their game in that region).

[Doggy Styles]

If it's Barry Venison, don't forget to take his shirt off first. His shirts are an eye-sore.

[gingerjedi]

Oh go on then, I'll do it...

We're having chicken because venison is just too dear.








IGMC

[thunderlizard]

We're having chicken because venison is just too dear.

yes, best saved for a special occasion, like a stag night.

[Churchill]

yes, best saved for a special occasion, like a stag night.

They're Bambi steaks you bastards!