Leila Rich wrote:Welcome to permies Mia
We have a different species of deer (red deer), but I assume using the tough cuts of any deer is about the same.
The big thing from my perspective is venison's extremely lean, and a bit of added fat makes a much improved stew.
If that's not your thing, it'll be fine, just a bit 'dryer'.
I don't have a recipe as such, but here's the kind of thing I'd do:
Quantities are completely dependent on how much meat you've got!
Dice carrots, onions and celery
Chop up bacon, fatty pork, pancetta...
Mix some flour, plenty of salt and pepper in a big bowl
Cut the stewing venison into good-sized chunks (say an inch across)
Chuck into the bowl and coat well
Heat up a heavy pan till quite hot, add some vegetable oil or fat and fry the venison in batches so it gets nice and brown.
Don't try and pack too much in at a time or it will 'stew'
Keep adding the browned meat into a casserole dish, and browning more.
You'll need to keep adding fat.
When it's all done, add more oil to the pan (don't clean it, those meaty flavours are gold!)
fry the pork for a bit, then add veges and turn it down: you want them to caramelise, but slowly.
When they're golden, tip in a bit of red wine, if you like it, otherwise I'd add stock or water.
Scrape the goodies off the pan and tip it all into the casserole dish.
Add a couple of bayleaves, maybe some fresh thyme and a bit of tomato puree.
Cook it slowly for ages, stirring occasionally.
I'd do it in the oven, or even a slow-cooker to avoid burning it.
right at the end, I'd add some garlic, and maybe parsley and serve with mash
"With this recipe, I leave out the fat, which is the liquid/moisture content for the sausage. Instead, I replace the fat with the same liquid/moisture using vegetables instead. That way you keep the super healthy aspect of eating venison, and it tastes incredible."
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