does anyone have a simple easy recipe for venison? never cooked it before but fancied giving it a go!?

Answer 1

Simmer gently in red wine and stock with mushrooms and onions. Totally yummy!

Answer 2

Yum! When cooking I disagree with most- I would have a sweet potato, garlic mash and a fruity(blueberry etc)/wine jus ready to go and then sear it only for a very short time on both sides as to get a nice crust but still keeping it tender and moist. Venison should be served rare before you start cooking let the meat rest at room temp (about an hour) before cooking so it is not cold in the middle when you go to eat it. Venison is a classy and expensive meat best to make the most of it by doing a fancy meal.

Answer 3

It really depends on what cut you have, or are going to buy!

Basically it is cooked in the same way you would cook any beef cut/joint. Timings are the same etc. however Venison has very little fat in it and is generally very lean, so when roasting one must add fat to the meat (cover it with streaky bacon) and keep roasting joints covered with foil until the last 20/30 minutes of cooking.

Now Venison is a gamey meat so dependent on how strong a flavour you like, marinade the joint in red wine, bay leaves, onions etc. Really anything you fancy putting in the marinade. The longer you marinade the meat, the stronger the flavour will become.

Venison makes excellent stews, game pie and if you have a haunch, superb roasting joints. Serve with redcurrant jelly and Yorkshire puddings with a lovely gravy made from the meat juices and reduced marinade. Stir some recurrant jelly into the gravy to give it extra flavour. Delicious! When are you having it? I'll be round for dinner!

Answer 4

Mine is similar to your other answers but slightly different. A friend of ours told me to marinate venison in Coca Cola over night when I told him that I did not like the wild taste it has. The Coke gives it a slightly sweet taste. Usually, I slice the venison a little thinner than a beef steak and marinate it. Then when I cook it I use butter in a hot skillet and then a layer of sliced onions, then a small can of mushrooms partially drained. Then I put the venison in. After the onions start to soften,I put the venison down in under the onions so that it browns nicely. Oh and don't forget salt and pepper! When it is cooked thoroughly I serve it on buns with steak sauce or bbq sauce. If you are really feeling like a chef, I suppose you could make a BBQ sauce with the left over marinade- mix it with some ketchup, brown sugar, worcestershire, etc and cook/simmer until thick.

Also, crock pot cooking venison helps it to turn out tender every time. Ground venison is used exactly the same as hamburger. We mix our ground venison with beef- 1 part venison to 2 parts beef and notice only a very slight difference from 100 % beef. Another friend, who grinds their own venison, mixes the venison with raw bacon when they send it through the grinder. This adds fat and a little smoke flavor. Good luck!

Answer 5

Venison Stroganoff

INGREDIENTS
1 pound venison, cut into cubes
salt and pepper to taste
garlic powder to taste
1 onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles
1 (8 ounce) container sour cream
DIRECTIONS
Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

Answer 6

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 7

The most important thing to remember is that it is a very lean meat, and will dry out easily. Always cook it slowly over a low heat. And always have a source of wet in with it while it is cooking. If you are roasting it, make sure that there is at least a half inch of water in the bottom of the pan at all times. (Which becomes convenient later for making gravy!) And I always cover the pan in the last half of the cooking process so that the meat gently steams--it comes out much more juicy.

Answer 8

I do not like vension but my family does.

BEEF STROGANOFF OR VENISON STROGANOFF

4 c. meat cut in 1/4x1/4x1 1/2 inch strips (no fat) (if beef, use cheapest cut available)
1 c. chopped onions
2 c. sliced undrained canned mushrooms
2 cans beef stock or consomme
2 tbsp. flour
1 tsp. salt
Dash of nutmeg
2 c. sour cream
butter

Cook onions in butter in skillet until done. Separately, brown meat in butter, do not overcook. Combine meat, onions and mushrooms. Cook 10 minutes. Add consomme and cook 30 minutes.
Mix flour and seasonings with sour cream and add to mixture. Cook slowly about 2 hours or so. Serve over rice or noodles.

Answer 9

at http://indorecipe.com there are quite a few Venison recipes

here are the easiest ones

CHEROKEE PEPPER POT SOUP

INGREDIENTS:

1 lb Venison or beef short ribs Or shanks
2 qt Water
2 lg Onions, quartered
2 Ripe tomatoes, seeded and Diced
1 lg Sweet bell pepper, seeded And diced
1 c Fresh or frozen okra
1/2 c Diced potatoes
1/2 c Sliced carrots
1/2 c Fresh or frozen corn Kernels
1/4 c Chopped celery
Salt and ground pepper to Taste

Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and pepper. Serves 4 to 6.



Venison With Mushrooms
1 quart beef stock
1/2 cup chopped leeks
1/4 cup each, chopped: shallots and carrot
1 tomato, chopped
1/2 bunch fresh parsley (leaves only)
1/2 cup port wine
2 teaspoons tomato paste
1 rack of venison (8 ribs, about 2 pounds)
1/4 cup olive oil
2 cups sliced mixed exotic mushrooms (oyster, shiitake, portobello)

Salt and freshly ground black pepper, to taste. Chopped parsley or watercress for garnish (optional). In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste. Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to 3 cups. Strain and discard solids. Preheat oven to 425F. Place venison on a rack in a roasting pan and roast 25 minutes, just to medium rare. Remove venison from oven and set aside. (To add an optional crust on the top, brush 1 tablespoon Dijon mustard over roasted venison. Pat on about 1/2 to 3/4 cup dry seasoned bread crumbs. Return venison to oven until bread crumbs are browned.) Meanwhile, heat oil in skillet and add mushrooms; saute briefly, then season with salt and pepper. Pour about 1/4 cup sauce on each of 8 plates. Place 2 slices venison on each plate, atop sauce. Garnish with mushrooms and chopped parsley.

Answer 10

Roll it in flour and then fry in butter season with Lawyer's season salt. Cook slowly. Tenderloin is the best.