Who loves slow cooked venison? It’s one of my favourites. I like to braise in the oven cause I can pack more in. But a crockpot will work! Venison rump, shanks, flaps, neck chops, all provide great flavour. Remember there’s so much flavour in the bone so leave it whole. Sear your meat first, Bit of stock, vegetables, and fresh herbs, garlic. Tomato paste & crushed tomato. The trick is low and slow!
After about 6 hours, skim any fat off, shred the meat back into the stew and discard the bones. You can even freeze and portion but I doubt it will last long!! Yum! Absolutely stunning with a glass of @sileniwines syrah yum!
I used tenderloin but you can use backsteaks also. Cut into inch thick medallions and Marinate 4 hours in:
Garlic 1 tsp
Sweet chilli 1/4 cup
Japanese soy 1/4 cup
For the vege cut them nice and thin:
1 Bok choy
2 Red onion
2 Spring onion
100g bean shoots
Vietnamese mint if available
Oil for frying
Using a peeler, shave the kumera and toss in olive oil, bake 15-20min. Alternatively shallow fry in hot oil for a more crunchy effect.
For the stir fry add the onions, carrot in a hot pan with ginger add the broccoli, Brussels, bok choy & bean shoots, toss with ABC sauce, Japanese soy, hoisen.
Fry the medallions in a hot pan searing on both sides without burning, pour over the remaining sauce and finish in oven for 8-10 minutes.
Serve it up and enjoy! A great alternative to enjoy your venison.
Last year i was in Wyoming cooking at a big hunting outfitter. 1 guy had been on a crazy chase for a particular Antelope all week, and when he has finally taken it down, it was a well deserved feast indeed. I made it my task to make it the best they’ever tasted, so i decided to serve it with a curry sauce. For the Antelope grazes on Wyoming sage brush – not the most ideal of feeds for animals when it comes to eating them, it can be hard to mask the game taste. I aged the meat like i do all wild game, about 7 days at least. The cut of choice were the backsteaks and i did a simple marinade of olive oil, garlic, fresh herbs (parsley, lemon thyme, smoked paprika, cracked black pepper & sea salt).
While that is doing its thing, i made the curry sauce:
2cups whipping cream
2 TBSP curry powder
1 TBSP cumin powder
1 TBSP mustard powder
1 Tsp coriander powder
pinch of turmeric
curry leaf if available
Basically lightly sweat the onion & garlic, add the spices and then de-glaze with the white wine. add the cream & reduce to half, or a sauce consistency.
Sear the meat heavy on all sides and cook till medium, about 15-25min depending on the size. its important to let it rest and let the juices flow.
Great served with some fresh watercress, & roasted baby carrots!
Got guests over for dinner? Want to impress em with something super quick to prepare that tastes amazing!?
Check out this recipe of bruschetta, you can use beef of course aswell. Sometimes its hard to source the wild herbs but your local specialty food store should have a broad range. I like the pepperyness (is that how you spell it) of the Kawakawa and earthyness of horopito. Great hot or cold!
Herb mixture chopped and dried:
- 30g Kawakawa
- 30g Dried Horopito (if available)
- Bunch flat leaf parsley
- Sprig rosemary
- Garlic chives
- Venison backsteaks or loins
- 1 Sourdough loaf
- Basil pesto & olive oil
- Baby Kale
- 3 Tbsp horseradish, 6 Tbsp sour cream or cream fraiche, Mixed.
Finely chop the herbs & rub over the whole trimmed loin, sear on all sides with cracked pepper & salt, roast till medium rare (63◦C core temp)
Slice the bread loaf, lightly spread with pesto & olive oil, chargrill.
Once the meat has been rested, slice thinly & arrange atop the toasted sourdough, add horseradish cream & finish with cracked pepper, baby kale, olive oil. Enjoy!
Venison is one of my favourite things to cook! There are around 90 species of deer worldwide and in NZ, our most common is the red deer. Red deer introduced into New Zealand in 1851 from English and Scottish stock were domesticated in deer farms by the late 1960s and are common farm animals here now. We also have an abundance of fallow, sika, rusa, sambar and wapiti in our south island. Some more internationally recognised family members also include elk, moose, caribou, whitetail, reindeer & chital.
Today, more venison is consumed than all other game meats combined!
Now before cooking venison particularly if it freshly harvested, you want to “age” the meat, especially after the gruelling 8hr hike up the mountains, snow, rain and wind, wet boots & exhausted body, its well worth the wait to rest your prized trophy to hang. This period should be about two weeks, some people today still hang meat outside providing it has a good covering of fat over it!
1- Shoulder(roast, mince, chops) 2- ribs, loin(fillets, chops, roast, mince, jerky) 3- rump & leg(steaks, roast, schnitzel) 4- flank(soups, stews, jerky, mince) 5- neck(roast, chops, stews, jerky, stocks)
The best cuts are leg, backsteaks, tenderloin, flank, shoulder. I have been using the ribs as of late and they are tremendous! And the bonus is you can cook em’ in just about anything, I use a sticky, smoky glaze cooked low and slow..yummm!
Cooking – You need to do this with a little more care and attention as venison is a lean meat with little fat marbling, it dries out fast! So be prepared for faster cooking also. A good way to tell medium rare is when you see the juices starting to seep out while cooking means its time to remove from the heat and rest.
Venison tastes great with all strong-flavoured accompaniments that so complement other game: port, red wine, brandy, cider & ale are good alcohols to include in a sauce or braising liquid. It is great with sweet and acidic fruits such as dark berry’s, currants, sour cherry’s, prunes, raisins, orange and plums, and excellent matched with chestnuts, bacon, pancetta, mushrooms, sage, rosemary, thyme, lentils, walnuts, olives, anchovies, beetroot and horseradish the options are endless!
- 4x Trimmed/sliced venison steaks
- 600g gormet potatoes (small)
- 1x sprig rosemary diced
- 3x egg yolk
- 250g melted butter
- Dash vinegar
- Small bunch tarragon
- 1x shallot
- FOOD PROCESSOR
- 250g rocket leaves
- Tomato & capsicum salsa (optional)
- 2x large tomato deseeded and diced fine
- 1x green capsicum diced fine
- 1x red onion diced fine
- Toss the steaks in a little olive oil & set aside. Slice the potatoes about 1cm thick, and toss on a roasting tray with rosemary, salt, pepper, olive oil. Roast at 190C for around 40 min checking every 15min.
- While these are in, make the béarnaise. put the vinegar, shallot, tarragon in a saucepan and bring to the boil, cool & set aside.
- Add the yolks to the food processor,(you can whisk by hand also) blend and add the vinegar mixture. once aerated slightly here's the tricky part. Adding the butter slowly is key, while mixing add slowly until all you have is the white curd. Discard.
- Now all you have to do is season to taste - salt and pepper. Keep in a warm place
- Last but not least, the meat. Now make sure you have a piping hot pan, sear on both sides until you see juices coming out (about 4-5min) depending on the size. Remove from pan and rest.
- Arrange the roasted potatoes then a generous helping of rocket leaves, steak on top and then lovely béarnaise. I like to do a simple salsa also of tomato flesh diced, green capsicum & diced red onion, combine altogether and season. Enjoy!