Reply to: Venison

[norrahe]

That's interesting. Does it need to be matured in the same way as beef?

Edit: I posted previously because wild venison that had been given to me never seemed to be as good as farmed, makes more sense now.

It is advisable to hang game as you would beef and it all depends on how much flavour you would want in the meat on how long you hang it.

I for one prefer rabbit, pheasant and hare, straight away, rather than letting them hang.

You will get more flavour from wild but it will depend on what it has been feeding on. It also depends if it has been shot properly (i.e. through the heart for an instant kill), if an animal suffers then adrenalin is pumped through the body and it can affect rigor mortis and therefore have an impact on flavour, also the meat could be tougher.

At the end of the day, you have to understand, what meat you have, what cut you have, and then cook it appropriately with the right seasoning and accompaniments and rest it before eating.

[Cliphead]

Not true, it depends on the cut of meat you are cooking and whether it has a more muscular structure.

This might explain it better.

I get wild and farmed venison and you have to understand the cut and ensure that it has been butchered properly in order to cook it appropriately. (I used to go out game shooting and my family used to be butchers and farmers).

That's interesting. Does it need to be matured in the same way as beef?

Edit: I posted previously because wild venison that had been given to me never seemed to be as good as farmed, makes more sense now.

[norrahe]

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.

Not true, it depends on the cut of meat you are cooking and whether it has a more muscular structure.

This might explain it better.

I get wild and farmed venison and you have to understand the cut and ensure that it has been butchered properly in order to cook it appropriately. (I used to go out game shooting and my family used to be butchers and farmers and I used to be a chef).

[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.

[TykeMerc]

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

Oh deer!

[thunderlizard]

Then we'd better buck our ideas up.

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

[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.

[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

[Doggy Styles]

I think we're getting stuck in a rut.

Then we'd better buck our ideas up.

[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.

[thunderlizard]

I think we're getting stuck in a rut.

[Churchill]

Doh!

A deer!

[Doggy Styles]

Doh!

[Churchill]

yes, best saved for a special occasion, like a stag night.

They're Bambi steaks you bastards!

[thunderlizard]

We're having chicken because venison is just too dear.

yes, best saved for a special occasion, like a stag night.