Venison

 Venison Key facts Both wild and farmed deer meat is called venison. Richer than beef, it has a finer texture, which makes it perfect for tournedos and medallions. Venison can be red deer, roe deer or fallow deer... In South Africa, it is antelope.

Venison is naturally lean with a low fat content, so it has quite rightly come to be regarded as a fashionably healthy meat. In this country, it is reared in natural herds that roam free in parklands, so it has the added bonus of being free of the emotive question of intensive or inhumane animal rearing.

Because the herds are controlled and the venison are culled at the right time, we can forget all about the tough old hunter's trophy that had to be marinated for weeks to be edible. The venison available now is tender and fine flavoured, and can be used in most recipes that would call for beef.

 
Related Recipes
Christmas Easy: Braised Venison with Bacon, Chestnuts and Wild Mushrooms in a Rich Madeira Sauce Serves 4-6

Christmas Easy: Braised Venison with Bacon, Chestnuts and Wild Mushrooms in a Rich Madeira Sauce

Venison lends itself to slow cooking with other wintry ingredients such as mushrooms, bacon and chestnuts. The Madeira sauce gives it plenty of richness too, resulting in a dish that's truly sensational and perfect for Christmas.

 
 
Grilled Venison Steaks with Red Onion, Grape and Raisin Confit Serves 4

Grilled Venison Steaks with Red Onion, Grape and Raisin Confit

Venison is a lovely meat and, because it's low in fat, it's ideal for those on a diet. The red onion and grape confit is a superb accompaniment and would also work well with pork, gammon or sausages.

 
 
Pot-roasted Venison with Shrewsbury Sauce Serves 4

Pot-roasted Venison with Shrewsbury Sauce

Pot-roasting venison is a lovely way of preparing this wonderful low-fat meat. This makes a great supper dish for a winter day, served with plenty of mashed potato and green veg.

 
 
Venison Braised in Blackfriars Porter and Port with Pickled Walnuts Serves 4

Venison Braised in Blackfriars Porter and Port with Pickled Walnuts

Venison, porter, port and pickled walnuts...there's something decidedly Dickensian-sounding about the main ingredients in this luscious stew. Marinating the meat the night before, then slow braising maximises flavour.

 
 
Terrine of Venison with Juniper and Pistachio Nuts and Cranberry and Orange Compote Serves 10-12

Terrine of Venison with Juniper and Pistachio Nuts and Cranberry and Orange Compote

This is just about the easiest terrine in the world to make because you can buy the venison and the pork ready minced. The result is a lovely, rough country pâté and the sharpness of the cranberries is the perfect accompaniment.

 
 
 

 

 




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