Make my wife a convert
- Thread starter Jh1986
- Start date
I was just looking at this thread when my wife placed a lovely salad with freshly culled and cooked Roe fillets (backstraps) in front of me. I confess to taking a bite, spoiling her aesthetics a bit, the taste making me wonder if I am in heaven, before reaching over to shut the computer while we have a meal.
If you don't hang them long, they taste like the very finest steak, not gamey at all.
while I was in the shed getting legless I got none of it pmsl
Foxyboy43
Well-Known Member
Backstraps could be bought mail order from a supplier called Ann Summers in Preston I believe. Then things went tits up and they went bust.That does my head in, it’s those bloody yanks up to no good again
I thought "backstraps" was an Australian/New Zealand thing. Live and learn
I bow to your superior knowledgeBackstraps could be bought mail order from a supplier called Ann Summers in Preston I believe. Then things went tits up and they went bust.
Indeed, but to someone who's never tried venison before, and possibly has negative preconceptions of what it's going to be like, even the sweetest of loin steaks is going to have a distinctive flavour that may be considered an acquired taste.
Hence why I recommended earlier to break a newbie in gently with some familiar dishes, but made using venison mince. Don't want to risk anyone falling at the first hurdle!
Enjoy your meal - it looks superb!
ColinBr
Well-Known Member
A hangry woman is not a woman to be crossedCourageous, to the point of suicidal….
The chap showing me did refer to the method "Kiwi Style".That does my head in, it’s those bloody yanks up to no good again
I thought "backstraps" was an Australian/New Zealand thing. Live and learn
I marinade the back straps with all silver skin removed (very important )in soy sauce, ginger, garlic and honey then chuck them on the BBQ and cook to taste.
My better half (who I converted from vegetarianism) tucks in like the best of them!! I regard this as a minor triumph in my life
My better half (who I converted from vegetarianism) tucks in like the best of them!! I regard this as a minor triumph in my life
nun_hunter
Well-Known Member
The only sensible reply that's got the highest success rate.
StephenToast
Well-Known Member
What VSS said. Chilli, bolognese, lasagne anything like that.
kieran222
Well-Known Member
Serve as a steak with a brandy and pepper sauce. She may not be able to differentiate between it and beef. If she likes it then you can try something different next. Just don't fail on the first try or she may never have a go again. Not everyone likes the taste of venison, so slowly slowly.
The other thing, is use a young animal. A yearling is ideal to start with. For a less gamey taste, cut out the ageing. Ensure there is no far or membrane attached.
Shot two yearlings and their mother yesterday morning, just before the season deadline today, my Better Half made a spicy stew out of the ribs and backbone of the five year old mother without waiting even a minute for it to age or marinate and it was tough, more cooking did not help. I tried a cut from the filet of each of the yearlings, which were as tender as it comes.
On ageing, I like my venison WELL aged, not any slime on it of course but that sweet smell. While most in Britain are adapted to the aged meat with local bacteria, I have seen multiple times, that those from outside Britain are generally not. Anyone with genes from outside the UK may become ill with well aged deer, so now unless it is for me, it goes fresh into the freezer and either slow cook it, fry the bits that are naturally soft such as filets, or marinate it.
Shot two yearlings and their mother yesterday morning, just before the season deadline today, my Better Half made a spicy stew out of the ribs and backbone of the five year old mother without waiting even a minute for it to age or marinate and it was tough, more cooking did not help. I tried a cut from the filet of each of the yearlings, which were as tender as it comes.
On ageing, I like my venison WELL aged, not any slime on it of course but that sweet smell. While most in Britain are adapted to the aged meat with local bacteria, I have seen multiple times, that those from outside Britain are generally not. Anyone with genes from outside the UK may become ill with well aged deer, so now unless it is for me, it goes fresh into the freezer and either slow cook it, fry the bits that are naturally soft such as filets, or marinate it.
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DevonRifle
Well-Known Member
I served the son-in-law meatballs and spaghetti the other day. To be fair he said feed me what you like just don’t tell me what it is until after. He doesn’t eat offal.
After finishing his plate he complimented the meal and then paused and said “venison I suppose?”
“Yes” I said “with the heart and kidneys included to improve the texture.”
He said he’d happily eat it again.
After finishing his plate he complimented the meal and then paused and said “venison I suppose?”
“Yes” I said “with the heart and kidneys included to improve the texture.”
He said he’d happily eat it again.
Foxyboy43
Well-Known Member
We had the family down over Easter for lunch. Youngest grandson (now twenty) famous for his limited menu - from no age when offered food his reaction was “let me smell it Granny…” before deciding whether to eat it or not - usually not!
Soooo Lady FB made venison Kofta and flatbreads with a nice salad, said nothing and served them up to all. They scoffed the lot - thought they were lovely and grandson even asked his mum to get the recipe - result!
Soooo Lady FB made venison Kofta and flatbreads with a nice salad, said nothing and served them up to all. They scoffed the lot - thought they were lovely and grandson even asked his mum to get the recipe - result!
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