SUCCULENT BRAISED VENISON
Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try it as an alternative to turkey, or for Hogmanay
Provided by Nick Nairn
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
- Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary. Set aside with the vegetables.
- Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.
Nutrition Facts : Calories 277 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
VENISON CASSEROLE
This venison casserole benefits from long, slow cooking.
Provided by Elizabeth Guy
Categories Main course
Yield Serves 8-10
Number Of Ingredients 17
Steps:
- Preheat the oven to 150C/300F/Gas 2.
- On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned.
- Add the garlic, bacon and mushrooms and cook for a further minute.
- In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.
- Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes.
- Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce - add a little at a time if you are not sure how much you will need.
- Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened - this will take about five minutes.
- Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants.
VENISON CASSEROLE
Steps:
- Combine onions, carrots, bay leaves and vinegar in saucepan. Boil and pour over meat. Let marinate overnight. Drain and dry meat and vegetables.
- Mix meat and vegetables with flour and season with salt and pepper. Heat some clarified butter in large saucepan. When hot, add venison and brown, then add onions and carrots and brown. Add bay leaves.
- Heat tomato puree in separate small saucepan until brown. Add puree to meat and vegetables. To this, add most of the red wine and 2 tablespoons red currant jelly. Reduce heat, cover and simmer 1 hour.
- Transfer meat and vegetables to heated serving dish. Mix arrowroot with remaining red wine and add to boiling gravy to thicken. Add lemon juice. Nap meat and vegetables with gravy, garnish with lemon slices, cream and remaining jelly. Dust with parsley.
VENISON AND PRUNE CASSEROLE
Make and share this Venison and Prune Casserole recipe from Food.com.
Provided by hectorthebat
Categories Deer
Time 14h40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Marinate the venison overnight in 300ml of wine and the thyme.
- The next day, preheat the oven to 150C/gas 2.
- In a heavy-based pan, heat a third of the butter and gently fry the onions, bacon and rosemary for 10 minutes.
- Tip the meat into a colander over a bowl in the sink, saving the marinade, and season well. Set the marinade aside and scatter the flour on the meat and toss lightly.
- Set aside the oniony-bacon mix, leaving the bacon fat in the pan. Add the meat to the pan and fry on a medium heat, stirring regularly.
- Add the carrots, prunes and garlic and fry until you can smell the garlic. Tip the onions and bacon back in and pour in the second glass of red wine and the leftover marinade.
- Bring to the boil, then pour in the stock to submerge the meat. Season, add the bay leaves, then cook in the oven for 2 1/2 hours. The meat is done when it is very tender but still holding its shape.
- About 45 minutes before serving, put the spuds on the boil and drain and mash when soft. Melt the rest of the butter in the milk and warm the chopped chestnut pieces in it before stirring them into the mash. Season well.
- When the stew is cooked, let it sit out of the oven with the lid still on for at least 15 minutes. Skim off any excess fat and season to taste.
- Serve in shallow bowls with the mash, a handful of watercress, and a little blob of cranberry jelly.
Nutrition Facts : Calories 1325.4, Fat 45.9, SaturatedFat 22.1, Cholesterol 360.6, Sodium 1275.5, Carbohydrate 117.5, Fiber 11.4, Sugar 22.2, Protein 92.3
PEPPERED VENISON WITH BALSAMIC PRUNE SAUCE
Prunes with meat? Are you skeptical? Try this rich-tasting sauce, it is fabulous on both venison and beef.
Provided by Chabear01
Categories Deer
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut meat into 4 serving-size pieces. Spread both sides of meat with the mustard; sprinkle with peppercorns.
- In a large skillet, heat oil over medium-high heat. Cook meat 3 to 4 minutes per side or until desired doneness. Remove from skillet; keep meat warm. Carefully add broth and vinegar to skillet, stirring to scrape up browned bits. Add sugar and prunes. Boil gently 3 to 5 minutes or until liquid is reduced by half. Whisk in butter to melt. Pour sauce over meat.
Nutrition Facts : Calories 190.3, Fat 12.1, SaturatedFat 6, Cholesterol 22.9, Sodium 139, Carbohydrate 20.8, Fiber 1.1, Sugar 16.6, Protein 0.7
VENISON STEW
An easy-to-make venison stew recipe. You'll need root vegetables and a can of Guinness. Pair with a creamy vegetable mash and top with fresh parsley leaves.
Provided by Michelle Minnaar
Categories Main Course
Time 3h
Yield 8
Number Of Ingredients 14
Steps:
- Toss the venison in the flour.
- Heat half the oil in a large cast iron pot and fry the meat until browned all over.
- Remove the meat from the pot and set aside.
- Add the remaining oil and fry the onions and garlic gently for 5 minutes or until softened.
- Stir in the carrots, turnips and celery and cook for another 5 minutes.
- Add the browned venison, allspice, cumin, cardamom and bay to the stew.
- Top the stew with Guinness until all the ingredients are submerged.
- Bring the mixture to a slow simmer and let it cook for 2 hours or until the meat is tender.
- Towards the end of cooking time, add the orange zest and juice. Season to taste.
- Season with buttery mash and steamed green vegetables.
Nutrition Facts : ServingSize 1 serving, Calories 355 calories, Sugar 8.4 g, Sodium 80 mg, Fat 8.5 g, Carbohydrate 23.3 g, Fiber 3.7 g, Protein 33.1 g
VENISON CASSEROLE
This recipe for venison and juniper casserole is easy to make and under 300 calories, but delivers all the winter comfort you'd want
Provided by olivemagazine
Time 3h30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat the oven to 150C/fan 130C/gas 2. Heat 2 tbsp olive oil in a casserole that can be used on the hoband brown the venison in batches. Remove the meat with a slotted spoon when it's done.
- Fry the bacon in the same pan then scoop it out.
- Add the onions and celery and fry gently, stirring occasionally, until they begin to soften, then add the garlic and continue cooking until the vegetables begin to colour.
- Return the venison and bacon to the pan, add the wine, 250ml water, the crumbled stock cube, mushrooms, cranberry jelly and juniper berries. Strip the leaves from the thyme sprigs and add them too, along with the chopped rosemary. Cook for 3 hours, covered, until the meat is tender and falling apart. Serve with mash.
Nutrition Facts : Calories 284 calories, Fat 9.9 grams fat, SaturatedFat 2.6 grams saturated fat, Carbohydrate 6.6 grams carbohydrates, Fiber 1.1 grams fiber, Protein 31.2 grams protein, Sodium 1.3 milligram of sodium
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BRAISED VENISON WITH PRUNES, PORT AND CRISPY ONIONS RECIPE ...
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Cuisine British RecipesCategory Venison RecipesServings 6Calories 634 per serving
- Put the prunes in a bowl with 350ml of the port and leave to soak. Heat a glug of oil in a large, deep, lidded casserole. Dust the venison with the flour (you can do this by putting the meat and flour in a clean plastic bag, sealing and shaking). Add the meat to the casserole and tir around for 5 minutes over a high heat to kickstart the cooking process. Add the onions, garlic and leeks, then cook, stirring, for 5 minutes.
- Add the port and prunes, the stock and the thyme, bring to a rolling boil, then turn the heat to low and simmer for 2½ hours, stirring occasionally, or until the meat is tender and the sauce has thickened.
- For the crispy onions, toss the onion rings in flour (you can do this in a clean plastic bag too). Half-fill a frying pan with vegetable oil, then heat to 160°C (test with a digital probe thermometer, or drop in a piece of onion; it should sizzle). Fry the floured onions for 5 minutes until golden. Remove from the pan with a slotted spoon and drain on kitchen paper.
- When you’re ready to serve, stir in the remaining 50ml port and the Worcestershire sauce, then taste and season. Serve with mashed potato and beans, if you like, and top with the crispy onions.
VENISON CASSEROLE - HEALTHY FOOD GUIDE
From healthyfood.com
3.5/5 Total Time 9 hrs 25 minsCategory Casseroles, StewsCalories 246 per serving
- 3 Heat half the oil in a large non-stick frying pan over a medium-high heat. Add floured venison (best to do this in two batches unless you have a very large pan). Lightly brown all sides. Transfer browned meat to slow cooker.
- 4 Add remaining oil to frying pan then stir in onions and mushrooms (leave small mushrooms whole or halve larger ones). Cook, stirring occasionally, until onion softens and begins to brown. Pour in wine. Scrape loose any bits stuck to pan base. Transfer pan contents to slow cooker.
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WILD VENISON CASSEROLE. | BBC GOOD FOOD
From bbcgoodfood.com
Cuisine EnglishTotal Time 2 hrsServings 6Published 2013-06-19
- The day before, mix together the marinade ingredients and add the cubed venison to the mixture. Leave this, covered, in the fridge overnight.
- The next day, fry the onions in a little olive oil, add the marinated venison chunks bit by bit and fry until they have changed colour. Transfer these to a casserole dish and add the marinade.
- Wash the Beluga lentils in cold water then put them in a saucepan and add water just to cover them. Cook them until they are almost soft. Drain them, reserving the liquid they have cooked in as you may need to add some to the casserole if it looks a little dry at any time during its hour of slow cooking.
- Put the lid on the casserole and transfer to a cool oven - Electricity: 140 deg.C, Fan oven: 120 deg.C, Gas 1 - for about one hour, or until the carrots and meat are tender.
- The casserole should be quite rich when cooked, so serve with a plainly cooked green vegetable and rice or potatoes.
WARMING VENISON CASSEROLE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 6Total Time 2 hrs 5 minsCategory DinnerCalories 281 per serving
- Heat 1½tbsp of the oil in a large ovenproof casserole dish (with a tight-fitting lid) over medium-high heat.
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Estimated Reading Time 9 mins
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- Venison Sausages With Fusilli Pasta in Tomato Sauce. Prep time: 5 min. Cook time: 20 min. Ready in: 25 min. Yields: 1 serving. Ingredients. 2 tablespoons olive oil.
- Venison Sausages With Egg, Chips and Beans. Prep time: 5 min* Cook time: 15 min* Ready in: 20 min. Yields: 1 serving. *Does not include preparation/cooking time for the homemade chips/fries, which can be made by any method of choice or bought frozen, ready for final deep-frying.
- Venison Sausages in Spicy Peppers Spanish Tortilla. Prep time: 5 min. Cook time: 15 min. Ready in: 20 min. Yields: 1 serving. Ingredients. 2 venison sausages. Vegetable oil for frying.
- Venison Sausages and Horseradish Sauce on Potato Cakes. Prep time: 10 min. Cook time: 15 min. Ready in: 25 min. Yields: 1 serving. Ingredients. 2 venison sausages.
- Venison Sausages and Spicy Tomato Sauce With Turmeric Rice. Prep time: 10 min. Cook time: 20 min. Ready in: 30 min. Yields: 2 servings. Ingredients. 1 small to medium white onion.
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THE 10 BEST WINE PAIRINGS FOR VENISON - FALSTAFF
From falstaff.com
- Roasted. The dinner party show stopper! Haunch or saddle of venison are the choicest cuts for this style of cooking, ideally kept on the bone to maximise flavour and succulence.
- Braised. A cold winter’s evening calls for the comforting embrace of a slow cooked stew. It’s also the perfect way to melt sinewy but flavourful cuts like shank, from the lower leg.
- Cured. If your freezer is already bursting at the seams then curing venison is an excellent way to prolong its shelf life. Bresaola, that salt cured, air dried northern Italian speciality, may be most commonly associated with beef, but venison makes a very acceptable alternative.
- Curried. Muntjac, sambar, chital: the Indian sub-continent and south-east Asia boast plenty of native deer species so it’s no surprise they have worked their way into many of the vibrant cuisines from this part of the world.
- Barbecued. Whether it’s a showpiece butterflied haunch, loin steaks or kebabs, barbecuing venison adds a gloriously smokey element to this rich, gamey meat.
- Ragù. Italians have perfected the art of a deeply flavoured, rich ragù, perfectly supported by broad ribbons of pappardelle. Every nonna will have her own secret preparation tip or ingredient, but patient simmering is key.
- Smoked. For picnic lunch inspiration or an elegant starter, smoked venison is a delicious way to prepare deer. Just imagine a thinly sliced, perfectly pink loin, its tender texture and gamey flavour lifted to another level by a smoky infusion.
- Fried. A venison steak or dainty cutlets, seared and seasoned on the outside yet perfectly pink on the inside, is a truly succulent treat. Choose a wine that will bring plenty of flavour but not excessive tannins: Pinot Noir is a natural choice here, especially one that balances bright red fruit with a savoury touch of forest floor that would play nicely with the venison’s gamey edge.
- Raw. When you know your venison is very fresh and good quality then tartare is a beautiful way to use the prime, tender loin. As for what to drink with it, don’t forget to consider the other ingredients in this dish: capers, cornichons, shallots and mustard all bring plenty of sharpness.
- Offal. So highly prized that it’s often kept back as the stalker’s perk, deer liver can be tricky to track down, especially as freshness is key here.
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