6.5a square
Well-Known Member
I ve always just had my venison either plain griddled or stewed. What herbs /spices do members use to complement yours
Herbs to complement venison
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Just ensure you avoid mandrake!
K
K
Often cook a casserole using this recipe which is a belter. Thyme, rosemary, juniper berries & bay leaves go in there....
www.riverford.co.uk
Venison and red wine casserole recipe / Riverford
This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. Eat it with a heap of buttery celeriac mash, cabbage and a further helping of redcurrant jelly.
Loler UK
Well-Known Member
Too many to list, many people say muntjack is the 'sweetest' tasting venison so i've marinaded a fair few in a sweet Chinese / Japanese style marinade to make it even sweeter.
Crushed garlic, fresh ginger, dried spice (5 spice is fine but experiment to your own tastes), hoy sin, soy sauce, brown sugar, honey, rice wine or saki, black pepper & cayenne to your taste, heat, let boil for 1 minute, cool then marinade for several days. sesame oil can be a nice edition but i know a few people that don't like it i suppose and of the former ingredients can be removed at will.
Gristly shanks etc, i cook them whole in big stew batches so that their flavour leaches into the stew and the bones thicken the broth, take them out as soon as the stew is out the oven, let the cool, remove the tight meat and chop it up into tiny chunks 2-8mm in size, mix in liberal amount of english mustard and a dash of soy and marinade for a few minutes, fry in a hot pan so it comes out crispy, coll and fry twice if you want it super crispy.
This twice cook method for tight grisly cuts also works well as a modified classic crispy chilli beef: mix mini chunks (on long thin strips) with at egg/s then coat in seasoned corn flour and deep fry & drain. Place ginger, coriander stalk or root, fresh chilli (no seeds) & garlic chopped or blended super fine, in a super hot pan / wok then add Vinegar honey, soy, ketchup mix, once boiled add meat and toss, serve. The usually taxing gristle & silvering becomes a crispy delight
dry rub recipie: salt, black pepper, paprika, chilli powder, ground cumin, ground coriander, garlic powder, turmeric, cardamon, fennel seeds ground ginger & mustard powder, quantities of each are up to you but go easy on the turmeric, cardamom, coriander, fennel, ground ginger and mustard powder
Crushed garlic, fresh ginger, dried spice (5 spice is fine but experiment to your own tastes), hoy sin, soy sauce, brown sugar, honey, rice wine or saki, black pepper & cayenne to your taste, heat, let boil for 1 minute, cool then marinade for several days. sesame oil can be a nice edition but i know a few people that don't like it i suppose and of the former ingredients can be removed at will.
Gristly shanks etc, i cook them whole in big stew batches so that their flavour leaches into the stew and the bones thicken the broth, take them out as soon as the stew is out the oven, let the cool, remove the tight meat and chop it up into tiny chunks 2-8mm in size, mix in liberal amount of english mustard and a dash of soy and marinade for a few minutes, fry in a hot pan so it comes out crispy, coll and fry twice if you want it super crispy.
This twice cook method for tight grisly cuts also works well as a modified classic crispy chilli beef: mix mini chunks (on long thin strips) with at egg/s then coat in seasoned corn flour and deep fry & drain. Place ginger, coriander stalk or root, fresh chilli (no seeds) & garlic chopped or blended super fine, in a super hot pan / wok then add Vinegar honey, soy, ketchup mix, once boiled add meat and toss, serve. The usually taxing gristle & silvering becomes a crispy delight
dry rub recipie: salt, black pepper, paprika, chilli powder, ground cumin, ground coriander, garlic powder, turmeric, cardamon, fennel seeds ground ginger & mustard powder, quantities of each are up to you but go easy on the turmeric, cardamom, coriander, fennel, ground ginger and mustard powder
Thyme always seems to go well with venison - we use it when we make venison wellington (see the Mary Berry recipe) and also (alongside rosemary and sage) when chopping fresh herbs to go into the mince for sausages and burgers.
Although not strictly herbs, juniper berries and cranberries always seem to mix nicely alongside venison.
Although not strictly herbs, juniper berries and cranberries always seem to mix nicely alongside venison.
Bitsa. Always been the way I cook. Bitsa this, bitsa that.
Have to say my number 1 all time fave cut is shanks as described above. I just stewed up two roes worth on Sunday. Onion, garlic, stock, red wine, bit of Dijon mustard, what was left in the jar of cranberry jelly, wee bit tomato purée, dash of mixed herbs, 1/2 dozen bay leaves, salt & pepper. 3 hours slow cooked on the hob. Meat cleaned off bones with a spoon then pulled into decent chunks, bones discarded. Carrot and swede in until they cooked. Bobs your uncle. Fannys your aunty.
Proper lockdown food.
Have to say my number 1 all time fave cut is shanks as described above. I just stewed up two roes worth on Sunday. Onion, garlic, stock, red wine, bit of Dijon mustard, what was left in the jar of cranberry jelly, wee bit tomato purée, dash of mixed herbs, 1/2 dozen bay leaves, salt & pepper. 3 hours slow cooked on the hob. Meat cleaned off bones with a spoon then pulled into decent chunks, bones discarded. Carrot and swede in until they cooked. Bobs your uncle. Fannys your aunty.
Proper lockdown food.
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John Gryphon
Well-Known Member
There are many and Rosemary is used here in conjunction with garlic and lemon juice.
And there is also another one that will really enhance your meal if partaken prior to the feast.....
And there is also another one that will really enhance your meal if partaken prior to the feast.....
6.5a square
Well-Known Member
Cheers folks , some interesting ideas and will be definitely given some a try
Erik Hamburger
Well-Known Member
Your meat - any meat- really improves if you brine it in advance. A wet brine is best, ad that stage you can add herbs/spices of your choice. A 'dry' brine - basically just salting your meat a few hours before cooking- will also result in a much juicier and tastier cut. The basic recipe is 50-60 grams of salt to 1 Ltr of water. (so that is 5-6 % of salt)
Try it our with a whole chicken: Put in brine in the fridge for 24 hours before roasting.
'Classic' flavours with venison are Rosemary, Thyme, Black Pepper and...Cocoa. (Not all at the same time..!) .
For venison steaks/kebabs, I often use a very generous rub with Ras-el-Hamoud, a dry ground spice mix widely available from the supermarket spices isle. Let it marinate for a few hours min. If you can add to that the very salty liquid from a pot of preserved lemons it gets even better. The only 'rule' is that the best recipe is the one you like...!
Try it our with a whole chicken: Put in brine in the fridge for 24 hours before roasting.
'Classic' flavours with venison are Rosemary, Thyme, Black Pepper and...Cocoa. (Not all at the same time..!) .
For venison steaks/kebabs, I often use a very generous rub with Ras-el-Hamoud, a dry ground spice mix widely available from the supermarket spices isle. Let it marinate for a few hours min. If you can add to that the very salty liquid from a pot of preserved lemons it gets even better. The only 'rule' is that the best recipe is the one you like...!
gerarddwatts
Well-Known Member
Juniper berries...always in a casserole.
Also always in a casserole.....anchovies....
Also always in a casserole.....anchovies....
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