Thread: Venison
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Default Venison

"sarah" > wrote in message
. ..
> EastneyEnder > wrote:
>> My lovely butchers sold me (wish I could say it was on pain of torture
>> but
>> it wasn't)... about 1.5 pounds of diced stewing venison today. Not
>> something
>> they often have on offer, especially not at 1.99 GPB /pound.
>> Especially not when one of the butchers winks at you & calls you "sexpot"
>> or
>> "darlin"... all part of my daily shopping experience & I wouldn't change
>> it
>> for the world, even in these PC-benighted days. Specially as they don't
>> do
>> stuff in kilos thank god.
>> I was going to fling it (the venison!!!) in a pot and make a casserole /
>> daube/ whatever but thought it deserved better as it's not daily fare
>> here
>> in "Olde Portsmouthe".
>> I'm sure you all have some ideas, but how can I winkle them out of you?
>> *in her bestest Carry On voice* tee hee

> In the past I've cooked venison stew in red wine plus appropriate herbs,
> flavoured to taste near the end of cooking with port and/or raspberry
> jam and/or blackberry vinegar. Very nice, especially if made with a good
> red (none of this 'cooking' wine; if you can't drink it, don't cook with
> it! The most recent muntjac seemed likely to be a bit more delicate (I
> hung it myself, so had some control); Some of that ended up in a stew
> starting by browning onions with homemade salt pork (flavoured with
> juniper and pepper), added thyme and a bay leaf. I don't think I added
> any red wine, but the end result was a rich and delicious gravy strongly
> flavoured with thyme. Lovely with dumplings.
> Incidentally, I've always ended up spending ages picking deer hair out
> of the packed venison stewing cuts; I don't know how so much gets in
> there, but it's not nice and soft and relatively un-noticeable like cat
> hair :-))

I knew that you love cats but you eat 'em too?:-)