It said "take your Elk....." - I was deeply offended!!
However, it tasted great.
So come on Tim, whats the recipe? I have some Roe deer lurking in the freezer..
http://allrecipes.com/Recipe/Marinated-Venison/Detail.aspx
For the Oniony things, I used Spring Onions.
Wish i could afford the venison,its expensive down here,Not jealous just envious. :(
I would have thought that there was plenty of road-kill down there?
I have a military brother-in-law who culls deer on training areas. Mind you, I have to help butcher it to get a share!
Looked at prices for venison on the net and was horrified
im quite lucky we have an are of 460 acers that we are allowed to shoot the deer on.
my favourite way of cooking the fillet is to take 4 good size fillet steaks 6 juniper berrys good sprig of rosemary clove of garlic and a tumbler of marsala wine.
take the juniper garlic and rosemary and place in a pestle and mortar add good pinch of salt and bash up,
spread on to the meat rubbing it in well
pan fry in butter and oil mix untill cooked to your liking ( preferably rare or medium rare at the moast )
remove the meat to rest and then place what is left of the glass of masarla assuming you have had a slurp or 2 :P
and pour it in the pan and reduce to make a sauce
server with roasted veggies and spud dish of your choice ( gavaroch pots go very well with this )
I do mine much like a thick beef casserole
Finely dice some onions and fry in butter until just brown, put onions in a casserole dish, roll diced venison in seasoned flour, sear in the pan used for the onions, when slightly brown put venison into the dish, deglaze the pan with a good slug of red wine, add water then add fresh ground black pepper, fenugreek, ginger and sweet smoked paprika to give a little lift in the resulting gravy. Add a touch of cornflower to help thicken.
Add seasonal veg two finely chopped cloves of garlic, rosemary, thyme and chestnut mushrooms to the casserole dish, mix the contents well and pour over the gravy adding water to if needed to ensure all is covered.
Stick the oven on slow cook and leave in most of the day (at least five hours) great on an autumn or winter night! The venison can be substituted with shin of beef or lamb shanks whatever is available really.
ASDA have venison on special offer at the moment but it is still a little exotically priced, at least it is neatly butchered and in a nice plastic pack.
Depends what cut you r using ,if its the fillet marinate in red wine for a couple of days then slice into medalions cook to your liking then chuck in some some backcurrant jam into the pan n serve mmmmmmmmm.
we eat a lot of road kill and rabbit through the winter , i have ferreting permission as as a reward the farmer gives me either road kill or culled deer to say thanks ,
a good idea with any venison or game is to soak overnight in SPRITE , tenderises it so well and melt in the mouth when cooked
?? sprite as in lemonade sprite??
Regards
Alison