Venison

[Doggy Styles]

Doh!

[Churchill]

Doh!

A deer!

[thunderlizard]

I think we're getting stuck in a rut.

[TykeMerc]

Morning!

Venison goes well with winter veg, parsnips, swede, celariac, beetroot and squash. If you are using beetroot go easy as too much can overpower any dish.
Roast spiced pears (cinnamon, cloves or mulling spices) are nice as well.

You can also do a spiced red cabbage.

Port or redcurrant will add a nice kick to a jus/gravy. Add a hint of rosemary or juniper.

You could finish the sauce off with a small hint of chocolate, to give the sauce some gloss and slight sweetness (use 99%).

Do not even think of cooking it anything other than pink, and make sure to rest it.

Carpaccio is very nice, but you would need to ensure you've got a nice piece of fillet.

Wines - depending on the sauce:
Syrah or Riserva rioja - complement spices
Bordeaux - herb port jus and earthy vegetables
Or possibly a burgundy, but it would have be one at the higher end such as nuits-saint-georges etc....
You can go for new world, but avoid anything too heavily oaked
A barolo, chianti or montepulciano are good if you fancy Italian (anything from tuscan vinyards are good, as they do like their game in that region).

You said it better than I did, port and redcurrant are ideal. I couldn't agree more.

Mind you you're far better qualified to give good advice on this.

[Doggy Styles]

I think we're getting stuck in a rut.

Then we'd better buck our ideas up.

[Sysman]

Roast spiced pears (cinnamon, cloves or mulling spices) are nice as well.

You can also do a spiced red cabbage.

Mmm... lovely. The pears cut into halves rather than slices and you can put a bit of cranberry jam/jelly in the hollow the core came out of. I'll suggest the odd cooked chestnut or two as well.

A nice alternative to spuds is Spaeztli if you can get it.

I think I'm going to hit the shops now

[norrahe]

A nice alternative to spuds is Spaeztli if you can get it.

Or you could try gnocchi or gnudi, with some thyme in them or a butternut squash ravioli.

[thunderlizard]

Then we'd better buck our ideas up.

I should, but my hart's not in it.

[TykeMerc]

I should, but my hart's not in it.

Oh deer!

[Cliphead]

Seems to me there are two kinds of venison, farmed and wild. Venison from an animal that has spent its life running up and down mountains is tougher and needs longer to cook, farmed venison not.