Can anyone give me a really good venison recipe for christmas?

Answer 1

Try the following
Venison with red wine sauce and roast vegetables
Ingredients
For the roast vegetables
2 tbsp olive oil
1 medium potato, cut into wedges
2 carrots, peeled and cut into large slices
1 clove garlic, peeled
few fresh thyme sprigs
For the venison
1 tbsp olive oil
2 venison steaks (approximately 150g/5oz each)
salt
freshly ground black pepper
For the red wine sauce
30g/1oz unsalted butter
½ glass red wine
1 lemon, juice only
1 tbsp soy sauce
2 tbsp honey
1 beef stock cube, crumbled

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in a chargrill pan and fry the potato and carrots for 5-6 minutes.
3. Add the thyme sprigs and garlic clove to the pan.
4. Transfer the pan to the oven and continue to cook for 15-20 minutes or until the vegetables are soft.
5. Season the venison steaks with salt and pepper.
6. Gently heat the oil in a frying pan and cook the venison for 3-4 minutes either side.
7. Remove from the heat and allow to rest for a few minutes.
8. To make the red sauce, gently melt the butter in a medium saucepan.
9. Add the wine, lemon juice, soy sauce, honey and beef stock and cook for 5-6 minutes.
10. Remove the roast vegetables from the oven and transfer to serving plates.
11. Slice the venison steaks and serve with the vegetables.
12. Pour the red wine sauce over and serve immediately

OR Loin or fillet of venison with a blackcurrant liqueur sauce
Ingredients
750g/1½lb loin fillet venison
butter
1 wine glass blackcurrant liqueur
125ml/4fl oz strong game or beef stock
1 tsp tomato purée
black pepper, freshly ground

Method
1. Bone the venison, if using loin.
2. Cut the venison into 10cm/4in discs (or collops) and beat lightly with a rolling pin to flatten them.
3. Fry gently in butter for one minute or so on each side.
4. Pour in the blackcurrant liqueur and flame.
5. Remove the venison from the pan, put into a serving dish and keep warm.
6. Meanwhile, as the flames die away from the blackcurrant liqueur, pour in the game or beef stock, and let it bubble for two or three minutes.
7. Stir in the tomato purée and season well with pepper. At this stage the sauce may be really quite thick and it would be a good idea to add 2 tbsp water and any juices that have seeped from the venison.
8. Dip your finger in to see if it tastes nice. If you have a good, runny, rich sauce, beat in a knob of butter to make it really rich and shiny. Then strain it through a fine sieve over the venison.

OR Roast venison with roast vegetables
Ingredients
1 tsp olive oil
1 venison steak
a few thyme sprigs
1-2 garlic cloves, peeled and crushed
For the roast vegetables
1 tbsp olive oil
1 sweet potato, peeled and cut into discs
1-2 garlic cloves, peeled
a few thyme sprigs
½ red onion, peeled and cut into wedges

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. To make the roast vegetables, heat the oil in an oven-proof pan and sauté the sweet potato and garlic for a few minutes, to soften. Add the thyme and onion to the pan and heat for a further two minutes.
3. Transfer the pan to the oven and roast the vegetables for 10-15 minutes, or until tender and charred.
4. To make the venison, heat the oil in a pan and sear the venison for one minute on each side. Add the thyme and garlic to the pan and then transfer to the oven and roast for 10-15 minutes, or until the venison is cooked.
5. Remove the venison and roast vegetables from the oven and serve

OR Venison pepper steak with garlic potatoes
Ingredients
For the venison
drizzle of oil
1 venison steak
2 tbsp peppercorns, crushed
For the potatoes
drizzle of oil
1 potato, skin on and diced
pinch of salt
3 garlic cloves, peeled and crushed
100ml/3½fl oz double cream
pinch of freshly ground black pepper

Method
1. For the potatoes, heat a little oil in a non-stick-frying pan and sauté the potatoes for 5-6 minutes, or until tender. Add the salt and garlic to the pan and cook for a further few minutes. Pour in the cream and freshly ground black pepper to the pan and simmer gently for a few minutes.
2. Heat a little oil in a griddle pan.
3. Roll the venison steaks in the crushed peppercorns to coat. Griddle the steak for 3-4 minutes on each side, or until cooked through.
4. Transfer the venison steak to a serving plate and spoon the garlic potatoes alongside. Serve.

Answer 2

Venison Sauerbraten
4-5 servings 3 days 3 days prep
Change to: servings US Metric
3-4 lbs venison chuck roast
2 sliced onions
2 bay leaves
12 peppercorns
12 juniper berries (optional)
6 whole cloves
1 1/2 cups red wine vinegar
1 cup boiling water
2 teaspoons salt
2 tablespoons shortening
12 gingersnaps, crushed (3/4 c)
2 teaspoons sugar

Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt.

Cover tightly and refrigerate, turning venison twice a day for at least 3 days.

Never pierce the meat when turning.

Remove venison from marinade and reserve the marinade.

Cook venison in the shortening in a heavy skillet until brown on all sides.

Add the marinade mixture.

Heat to boiling; reduce heat.

Cover and simmer until venison is tender, 3 to 3 1/2 hrs.
(Crockpot on high all day.... works) Remove venison and onions from skillet and keep warm.

Strain and measure liquid in skillet.

Add enough water to liquid to measure 2 1/2 cups.

Pour liquid into skillet.

Cover and simmer 10 minutes.

Stir gingersnaps and sugar into liquid.

Cover and simmer 3 minutes.

Serve venison with onions and gravy.

Answer 3

Depends what cut you're using. If you're casseroling, I'd do a rich sauce, made of red wine, brandy, orange juice, chocolate and lots of robust herbs. Casserole with shallots, mushrooms, carrots and whatever other veggies you can fit in the pot. Cook it up the day before you serve, and let it cool. Reheat for serving - it'll be fab.
Otherwise, if you're roasting a haunch, or something like that, I would stud it with juniper berries, and baste it in gin as you're cooking it. Expect to get through the better part of a bottle of (cheap!) gin if you're following this recipe. The gin soaks into the meat, and adds a gorgeous flavour, and also acts as a tenderiser.

Whatever, treat your venison carefully - don't overcook it, but don't have it too bloody, either. It'll be a thing of beauty - enjoy!

Answer 4

Go to the river cottage site, That Hugh got some top ones!

Answer 5

Find a deer. Kill it. Wipe its ****. Eat it.