what to do with venison?

Question

I've been given a piece of venison[about1 kilo] in weight. but I dont know how to cook it. Any ideas please

Answer 1

Here's a recipe for roast venison from that old classic "Good Housekeeping"'s cookbook - what they don't know about traditional food doesn't deserve printing!-:

1. Pat the venison joint dry with absorbant kitchen paper and place on a large piece of foil. Brush the meat liberally with melted butter or vegetable oil. Fold the foil to make a parcel. Weigh the venison parcel.

2. Place the parcel in a roasting tin and roast at 170C (325F, gas mark 3) allowing 25 minutes per pound, and basting frequently.

3. Fold back the foil 20 minutes before the end of the cooking time, to allow it to brown. Serve with redcurrant jelly and thick gravy

For Marinated Venison

1. Place 2 chopped carrots, small onions (peeled), 1 chopped celery stick, parsley stalks, 1 bay leaf, 6 black peppercorns and 3 blades of mace in a large dish.

2. Add the venison and enough red wine to half-cover the meat. Marinate for 12 hours, turning the meat 2-3 times.

3. Remove the meat and cook as above. Boil the marinade to reduce by 1/2, strain, and use in the gravy.

Incidentally, there's no point in trying to disguise the wonderfully gamey flavour of a good venison, as some heretics here have suggested. You might as well just throw it out and use beef instead! A good venison should have the right treatment and accompaniments, for you to get the most out of it. It's a case of complimenting the rich flavour of the meat, not trying to hide it! Be brave, and enjoy it for what it is!

Answer 2

The first thing I do is clean the meat. After that I cut slit into the meat and wrap about a teaspoon of butter with a slice of bacon and insert into the slit I have cut into the roast. Reason for this is venison does not have much fat and this will keep it from drying out. Once I finish doing this, I put the roast into a roasting pan and pour a bottle of zesty italian salad dressing onto it. I would cook it at 275 degrees for about 1 hour and then arrange sliced vegetables such as potatoes, carrots, celery and onion around the roast. I would cook it another hour or so, or until the vegetables are done. The reason I cook venison so slow is to tenderize the meat. It is quite tasty.
Another way you could cook it would be to slice it like steak, or into chunks resembling chicken tenders and season it, flour it and fry it. Or you could put it on a barbecue grill and cook slowly so it will not be tough. You do not want to overcook though; meat will be too dry.

Answer 3

Hi venison is a more delicate meat to beef, not like previously stated, yes you should cook it slowly so it remains tender and full of flavour, a simple no hassle way of cooking venison is by using a slow cooker, add red wine (2-3 glasses of reasonable good wine) then herbs and spices of your choice (sage, dill tops, thyme, cumin, paprika a few examples, but can actually be used together if you choose) spring onoin instead of onion, garlic if you like it but not to much, then cook this for at least 5-6 hours, but longer is not a problem it won't spoil, this can then be served with sweet potatoe fries, mash or roasties and veg of your choice, you may want to add a little water to the wine or not, your choice, if you don't the sauce comes out very dark but tastes lovely and rich, the water only makes it lighter in colour and runnier, and may dilute the flavour a little.
Another way to cook it is in a george foreman, this way you can cook it to rare, medium or well-done as you like your steak, before cooking, place the venison in a bowl with 2 glasses of red wine, or so the venison is mostly covered, add your herbs and spices etc, then leave covered on the side for at least 2-3 hours before draining and cooking, the wine can then be used to make a sauce, again serve with sweet potatoes as they enhance the flavour of the venison..
Don't forget to consume rest of wine whilst cooking and have another bottle in reserve for when eating, if you don't like red, you can use white (use a dryer white) it may just taste a little sweeter than using a red..
Enjoy your venison how ever you choose to cook it, it's a lovely meat..

Answer 4

Get yourself a red onion, chopped and start cooking it, diced potatoes, and carrot. Slice the meat in mouth size pieces, wash the meat thoroughly, flour it and add it too the onions and other ingredients. Add about 3/4 cups of venison broth and or beef stock and set your oven on about 275, let bake for about 1hr 20 minutes. Turn oven off, leaving the food in the oven to cool and you'll have a wonderful meal, trust me I eat it all the time. Make sure you brown the meat after flouring it, makes an awsome gravy as well. Good Luck!

Answer 5

Easy Venison Stew
Submitted by: Debbie
Rated: 5 out of 5 by 7 members Prep Time: 10 Minutes
Cook Time: 8 Hours Ready In: 8 Hours 10 Minutes
Yields: 6 servings
"An easy slow cooker stew made with venison and cream of mushroom soup."
INGREDIENTS:
905 g venison stew meat
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed golden mushroom soup
0.5 onion, chopped
4 carrots, cut into 1 inch pieces
DIRECTIONS:
1. In a slow cooker, combine venison, cream of mushroom soup, golden mushroom soup, onion and carrots. Cover and cook on low setting for 6 to 8 hours.

Answer 6

I treat venison just like any other roast.

If the roast is from an older buck, it may be soaked in
milk, but I don't usually.

Brown roast and simmer in about 1 cup of dry red
wine. I usually brown it in
garlic-flavored olive oil. When it has simmered in the
wine for half and hour or so, transfer to the crock pot.
Cover with carrot pieces, a medium onion sliced,
and a can of low salt broth. Simmer on low overnight or
all day. Add sauteed
mushrooms for the last 60 minutes or so of cooking.
Another variation is to add
a can of tomato sauce or soup and a can of stewed
tomatoes or tomato pieces before cooking.

Answer 7

It really depends on what cut you have. It's processed at the locker like beef is. There are roasts, chops, ground venison, steaks, etc. You can fix it the same way you would beef, or, if you have ground venison, you can add it to ground beef for something you're making. I like to add the ground venison to chili. Steaks and chops are good on the grill too!

Answer 8

During hunting season in South Carolina, we find venison to be an everyday treat. I'll give you my favorite meal below.
FIRST you must soak the meat in cold water or cold milk for a few hours to "get the game" out of it. This will allow the excess blood to drain from the fresh meat. Most people do not like the "game", or wild, taste of the meat.
After you have completed this step, cut the meat into 1" thick strips and marinate it in ITALIAN salad dressing for a few hours or overnight. This will make the meat VERY tender, but I promise your meat will not taste like salad. Then take a few raw eggs and beat them in a bowl, so you may lightly coat each strip of meat. Place each egg coated strip into a mixture of flour, salt (little), and pepper. Then fry them lightly over medium heat.
***Please refrain from using too much grease/ oil. Remember, no one wants soggy meat.****

Enjoy. You can even make venison and onion gravy from the pan when the dish is complete.

Answer 9

Yuck!... I cant stand it,, but I have a relative that does nothing but hunt in throughout Texas and Oklahoma and eats nothing but venison... I frankly think it tastes like old cow.. haha! but if you want to save a bit of money and dont care.. just sauce it up a lot.. Good old country gravy or BBQ sauce does wonders for any type of "surprise" meats... my relative makes a lot of sausage and ground meat from their venison.. BBQ's seem to do well. anything on a BBQ grill tastes wonderful... goodluck..

Answer 10

I have cooked alot of venison. You cook it just as if you were cooking a tough cut of beef. You can make swiss steak, country fried steak, stew, anything in a crock pot; the gravies and sauces you would use for beef also apply.