Went to the butcher - venison steaks!
Discussion
Pete Franklin said:
marinade in oil crushed garlic juniper and rosemary plus the smallest splash of balsamic and then griddle to medium rare. serve with potato dauphinoise and savoy cabbage mixed with chestnuts and bacon. Thats what i would do
Agree with the poster above, this sounds delicious! Must hit the market to get the other ingredients tomorrow.Thanks for posting!
Might not want to "waste" them like them, but Valentine Warner made "kebabs" of venison fillet last week on Saturday kitchen. This is the recipe as I remember it.
Chop up a chili, fry in olive oil, add tinned tomatoes, squeeze of lemon juice, cinnamon stick, teaspoon sugar, sprinkle in some cumin. This makes the tomato sauce.
Cut up venison fillet into chunks, season in S+P, fry in oil.
Put venison on flatbread, add shredded cabbage, slivers of red onion, sliced gherkin. Add tomato sauce. Chop some garlic, add to some mayo and dollop on. Add couple of sprigs of mint. Roll up.
Looked delicious!
Chop up a chili, fry in olive oil, add tinned tomatoes, squeeze of lemon juice, cinnamon stick, teaspoon sugar, sprinkle in some cumin. This makes the tomato sauce.
Cut up venison fillet into chunks, season in S+P, fry in oil.
Put venison on flatbread, add shredded cabbage, slivers of red onion, sliced gherkin. Add tomato sauce. Chop some garlic, add to some mayo and dollop on. Add couple of sprigs of mint. Roll up.
Looked delicious!
21TonyK said:
Venison does seem quite cheap at the moment as does British lamb. Maybe time to stock up and freeze.
There is a fair bit of culling going on at the moment, a friend is in charge of lots of UK deer herds and has been busy on quite a few culls. My freezer is well stocked after he culled 27 fallow deer the other weekend.
Try this Balinese satay recipe:
It's delicious with beef, and I don't see why venison wouldn't work equally well. Recipe from Rick Stein via PH's smack with a little MC R&D.
Marinade:
1 tbs coriander seeds
1/2 tsp cumin seeds
1 tbs black peppercorns
25 grams garlic, crushed
3 Thai chillies, finely chopped
juice of a lime
2 tsp raw cane (or palm) sugar
1 tbs ketsap manis (Indonesian soy sauce)
1 tbs oil
Dry roast the spices, grind and combine with all the other ingredients. Cube 500g of meat, marinate in the above for 30 minutes, then thread onto bamboo skewers. BBQ (or grill) until done to your liking.
Dipping sauce:
3 tbs ketsap manis
juice of 1/2 a lime
2 red Thai chillies, finely chopped
1/2 a banana shallot, finely chopped
Mix together and serve with the satays. Here's a rabbit version:
It's delicious with beef, and I don't see why venison wouldn't work equally well. Recipe from Rick Stein via PH's smack with a little MC R&D.
Marinade:
1 tbs coriander seeds
1/2 tsp cumin seeds
1 tbs black peppercorns
25 grams garlic, crushed
3 Thai chillies, finely chopped
juice of a lime
2 tsp raw cane (or palm) sugar
1 tbs ketsap manis (Indonesian soy sauce)
1 tbs oil
Dry roast the spices, grind and combine with all the other ingredients. Cube 500g of meat, marinate in the above for 30 minutes, then thread onto bamboo skewers. BBQ (or grill) until done to your liking.
Dipping sauce:
3 tbs ketsap manis
juice of 1/2 a lime
2 red Thai chillies, finely chopped
1/2 a banana shallot, finely chopped
Mix together and serve with the satays. Here's a rabbit version:
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