dartmoordog
Well-Known Member
Deglaze cooking pan with a third of a bottle of red wine, reduce, add Red current jelly, reduce then add a good knob of butter. Proper job.
Which sauce goes best with venison?
- Thread starter bfltd0
- Start date
For starters, anything you like with beef will be fine. I agree that sweet fruity sauces aren't the thing, although I wouldn't totally rule out fruit. One thing I think I'd like but haven't got around to is a venison wellington.
Originally of course, sauces came into being to enhance the flavour of poor cuts of meat or even to hide the fact that the meat was past it's best. So really there are times, with the right piece of venison when sauce is superfluous. Just a bit of seasoning and vegetables and potatoes of choice. A nice red wine and some good company being the only other accompaniments.
Originally of course, sauces came into being to enhance the flavour of poor cuts of meat or even to hide the fact that the meat was past it's best. So really there are times, with the right piece of venison when sauce is superfluous. Just a bit of seasoning and vegetables and potatoes of choice. A nice red wine and some good company being the only other accompaniments.
Heym SR20
Well-Known Member
Redwine to deglaze pan, then spoonfull of whole grain mustard and redcurrent, crabapple or other tart jelly to sweeten things up, failing that a spoonfull of honey.
But my favourite for all those bits of neck, shoulder, ribs etc is to find a body lamb biryani recipe and use venison instead. Keep it on the bone and cook till meat is almost falling off the bone - then add the rice. Get rid of the family and then enjoy.
Even better is to do in a Poikie Pot or Dutch oven in the woods.
But my favourite for all those bits of neck, shoulder, ribs etc is to find a body lamb biryani recipe and use venison instead. Keep it on the bone and cook till meat is almost falling off the bone - then add the rice. Get rid of the family and then enjoy.
Even better is to do in a Poikie Pot or Dutch oven in the woods.
Any particular version?
shakey jake
Well-Known Member
chip shop
Sorry, but I think you'll find a trademark has been very recently taken out on that name............
Well whaddya know? Never knew. Great minds...
Winter dish (veg roast tats) = a few venison trimmings fried with red onion and garlic. Fry in butter and olive oil . Add a teaspoon of flours and half a teaspoon of mustard and seasoning. Cook off flour = roux. Add a glass of red wine or port. 3 or 4 full teaspoons or red currant jelly, another glug of Booze and reduce for 20mins on a low heat. This can be done and hour before serving. Just reheat then enjoy.
Summer (butterflied haunch or fillet) with salads etc Chimichuri or salsa verde.
Peppercorn sauce sometimes (if serving chips).
slightly off piste (less is more). Season version with mixed herbs (from a jar), garlic, S & P and olive oil. Cook (assume BBQ). Try just French mustard or horseradish. Works very well.
notes - whole BBQ roe fillet is the best thing ever. BBQ v hot for 6-8 minutes then wrap in foil and rest for 15mins then slice and serve.
2nd best is a butterflied haunch in the BBQ. High risk but cook hot and aggressive for 20 / 30 mins (BBQ with a lid turning frequently). Grey / well done on the outside, bloody on the inside..... something for everyone.
Peppercorn sauce sometimes (if serving chips).
slightly off piste (less is more). Season version with mixed herbs (from a jar), garlic, S & P and olive oil. Cook (assume BBQ). Try just French mustard or horseradish. Works very well.
notes - whole BBQ roe fillet is the best thing ever. BBQ v hot for 6-8 minutes then wrap in foil and rest for 15mins then slice and serve.
2nd best is a butterflied haunch in the BBQ. High risk but cook hot and aggressive for 20 / 30 mins (BBQ with a lid turning frequently). Grey / well done on the outside, bloody on the inside..... something for everyone.
And finally. Marinade. No major sauce required.
take a butterflied haunch of roe. 24 or even 48 hrs before cooking. Put in a big dish and add all of the below, mix up, cover with cling film and pop in the fridge for a day or 2, then BBQ.
1) olive oil (not too much).
2) S & P
3) mustard (cheap yellow hot dog is good = sweet) or French or English, doesn’t really matter. 2 tables spoons at least.
4) garlic - twice as much as you think ( two big T-spoons of cheating garlic is about right).
5) dash of white wine or cider vinegar
6) mixed herbs
7) soy sauce - a good few shakes
8) squirt of ketchup
9) Schwartz Jamaican jerk seasoning (a good covering).
Pop on some larder gloves and mix / agitate around haunch, you will get a rich red / brown marinade. the vinegar sharpness will stand out is smell but dont worry.
chilli powder or Harrisa paste can be added if your like a bit of heat.
take a butterflied haunch of roe. 24 or even 48 hrs before cooking. Put in a big dish and add all of the below, mix up, cover with cling film and pop in the fridge for a day or 2, then BBQ.
1) olive oil (not too much).
2) S & P
3) mustard (cheap yellow hot dog is good = sweet) or French or English, doesn’t really matter. 2 tables spoons at least.
4) garlic - twice as much as you think ( two big T-spoons of cheating garlic is about right).
5) dash of white wine or cider vinegar
6) mixed herbs
7) soy sauce - a good few shakes
8) squirt of ketchup
9) Schwartz Jamaican jerk seasoning (a good covering).
Pop on some larder gloves and mix / agitate around haunch, you will get a rich red / brown marinade. the vinegar sharpness will stand out is smell but dont worry.
chilli powder or Harrisa paste can be added if your like a bit of heat.
williamwansbeck
Well-Known Member
Its got to be redcurrant jelly neat or mixed inti gravy if gravy wanted ,nowt else compares.
Woodsmoke
Well-Known Member
Absolutely agree! A beautifully-blushing piece of roe loin, for example, makes it's own wonderful sauce all by itself
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