Recipes for Venison.

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old 30-06

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I have been scouring some back issues of various shooting magazines trying to find a good recipe for venison. Each and every one of them uses Onion and Garlic in profusion.

I hate onion and I hate garlic. Why do "chefs" always start off with a really good ingredient (venison) and then plaster it with these horrible things ? All you will do is taste these overpowering "flavours".

I will not have an onion or any garlic in my fridge because it will taint everything in there. Has anyone any suggestions ?
 
Unfortunately, I think that you might struggle to find a recipe with neither in, particularly the onion. It wouldn't be the end of the world to leave the garlic out of most recipes, if it's not to your taste.

Maybe try cooking the onion a bit more, long and slow, so it's not so over-powering? If you brown it properly, it goes sweeter. When a recipe says brown the onions for 5 minutes, it's been said that you've just made steamed onions; 5 minutes isn't long enough and it tastes bad. Could be worth a re-visit.....

All my favourite recipes have onion and garlic in them. e.g. Venison Braised in Guinness and Port with Pickled Walnuts

What cuts are you talking about? Try a roasted shoulder? Slow Roast Shoulder of Roe Deer | Mike Robinson Chef. Lots of great recipes on this site, but he loves his garlic.

Good luck with the search.
 
I have been rolling haunches with pear, pancetta and onion stuffing all cooked off in lots of buttter so it lards the meat during cooking. You could leave the onion out, but if it is well sweated down it doesn’t taste of onion and just creates a nice succulent base for the stuffing. Roll the haunch with the stuffing, tie with string and roast for about 30 mins depending on size.
 
I'm not a fan of onions either but do use them in my venison cottage pie and casseroles. just use less than the recipe and cut into very small pieces and you don't notice their presence.
 
blender the onion into a pulp? contrary, recipes that ask onions to be browned are trying to harness the umami flavoring what can easily be solved by MSG

Garlic Its a white man spice its one of those 'spices' that a lot of people overwhelmingly like, most often or not it does not add much to the dish but instead changes the smell to be aromatic, that can be achieved with various other spices.

Try black garlic too Its more expensive but it provides everything garlic should do without the pungent smell?

If I were doing roast venison thing like sage, thyme, and rosemary is what I'd pick in general I've also been told juniper berries are good too.
 
This seems an interesting challenge, given that garlic and onions are pretty much the base of most meals (olive oil, onion & garlic).

I guess you could skip them when slow cooking, just add a good quality olive oil, white or red wine (lighter flavour go white, if you like strong flavours use red), salt, white/black pepper, bayleaf and maybe cloves, rosemary.
If you use leaves such as rosemary - make a hole in the meat and stick them inside
I would leave it marinating at least overnight - I have found the zip bags to be the best for this.

You could do the same for a roast
Also if you end up with leftover meat you can reuse it with a tomato jar, make some ragu (skip the garlic & onion, add red wine and grated carrot to the tomato sauce - also leave it simmering for 1h) - finely chopped meat and add pasta of your liking (spaghetti, fusilli, penne, etc...)

If you are into burgers and you can do your own at home:

500g venison minced (preferably in medium coarse - not the tiny holes blade)
5g salt
1g (or a hint of) black pepper
A hint of white powdered pepper
1g chilli flakes
1 tablespoon of virgin olive oil
 
My father in law hated garlic (he did like onions though). My sister in law used to make him another portion of anything (spaghetti bolognese, lasagne, etc) without the garlic. After a while she got fed up with it and just gave him the same. He commented that it tasted better without being told. The point is that garlic shouldn’t be obvious in the final flavour but it does add something. Some people won’t eat chicken Kiev or garlic bread but don’t mind it in the cooking if it’s not too much. I think it adds a lot more than just a smell.

Having said that, any recipe is just what the chef thinks is best on that day. Ask him/her a few weeks later and they have probably changed it slightly. In truth they adjust by taste as different ingredients can change through the season. Learn what you like in your cooking and adjust/experiment accordingly. I like cooking because I like to cook what I like.
 
Try a good sized joint in the slow cooker with carrots, celery and leeks, red wine (I use home made blackcurrant or red fruit wine but any red will do), cranberry sauce, good beef stock. I use a couple of Knorr beef stock pots and veg one for for the salts and herbs. Almost cover with water.
Normally we have it with potatoes and veg the first night, pulled in pitas with home made coleslaw and chips the second. If there’s enough left we have cottage pie the third night.
 
Steaks , simple rosemary ,Black pepper salt done in , butter . Long slow cooked shoulder in a good home made gravy for reds . slow and low cooked with a very generous coating of raspberry jam This works good with muntjac shoulders on the bone . Fallow with marmalade (cover with tinfoil )
CWD is good with most Chinese Recipes ( not really that surprising ) . There are books that just do Venison recipes
Main thing is dont dry it out and remember the taste of a muntjac doe is a world apart from a Red Stag ( all the species have their own taste ) My wife hates CWD any way other than sweet and sour with boiled rice
If i didn't eat them at all then i wouldn't shoot them without being paid
 
Tonight was roe fillets. Fried 2 minutes each side then left to rest.
Sauce made in pan with 175ml of red wine, boiled off the alcohol briefly. Large spoon of morello cherry jam swished in. Salt and pepper.
Steaks sliced thickly onto plates, sauce poured over.
Steamed jersey spuds and veg.
20 minutes from start to finish, the spuds being the most of the time. Easy as.
And not an onion or garlic clove in sight.


And have a look at roe bbq ribs recipes on here. Bring an appetite.
 
old 30-06 said:
I have been scouring some back issues of various shooting magazines trying to find a good recipe for venison. Each and every one of them uses Onion and Garlic in profusion.

I hate onion and I hate garlic. Why do "chefs" always start off with a really good ingredient (venison) and then plaster it with these horrible things ? All you will do is taste these overpowering "flavours".

I will not have an onion or any garlic in my fridge because it will taint everything in there. Has anyone any suggestions ?
Click to expand...
You can slow cook very well without alliums. Try this:

Diced venison.
Couple rashers of bacon, chopped up.
Mexican spices, amount to your taste (cumin, paprika, chipotle chilli, ancho chilli, black pepper, salt).
Thyme and oregano.
Juice from 2 limes.
Beef stock.

Fry bacon, sear venison. Add to slow cooker. Add all the rest. Add water til meat just covered. Cook.

You can roast any of the standard roasting cuts with no alliums involved. Or bbq. Or grill.

You can also usually take any classic recipe and remove the alliums, as long as you have a source of fat in the recipe. Though you may need to add a teaspoon of brown sugar and a thickening agent (like corn starch) near the end to do the job the onions usually do.

In broad terms, onions add sweetness, some umami and a certain sticky unctuous-ness. If cooked properly, they should not be apparent, and certainly not taste ‘oniony’. It’s why they’re the base of so many recipes. Removing them does often change the outcome, and usually needs some compensation.

Garlic obviously adds garlic, and can be safely removed if you don’t like it.
 
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