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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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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 -- Sue in Portsmouth, "Old" Hampshire, "Old" England, UK |
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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 Ok, I'm not sure if this is what your are asking but I've been playing around with venison. So far the cottage pie, chili, stew, and steaks have gone over well. |
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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. Given my distaste for venison, anything spicy would work. A 'chilli"? Also heavily marinating the venison in various strong liquors can mitigated its 'gamy' flavours. Unless you like that sort of thing and then you want to enhance it, in which case i suggest (after 'butchering' the meat to appropriate, bite sized pieces) sautéing it in butter with chopped garlic and sliced onions. When the meat is uniformly 'browned' sprinkle a bit of flour, or other thickening agent over the venison, onions and garlic and butter and cook the flour a couple of minutes more, a slight 'crust' will form in the bottom of your pan, but do not worry you then pour some beer over it and stew till the meat is done. Immediately when you put the beer in you stir the meat and onions to let the beer absorb any stuck on bits of browned matter on the bottom of the pan. If you can figure out how to do this with potatoes its even better. And if you cant, have a go at asking me. --- JL 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 -- Sue in Portsmouth, "Old" Hampshire, "Old" England, UK |
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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 :-)) regards sarah -- Think of it as evolution in action. |
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Following up to EastneyEnder
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 Most of the things I do with venison seem to involve chocolate and a little chilli. Parsnips are often included and sometimes black beans. I have a regular supply of venison sausages which seem to go well with broad beans and some root vegetables. -- Mike Reid Walk-eat-photos UK "http://www.fellwalk.co.uk" -- you can email [email protected] this site Walk-eat-photos Spain "http://www.fell-walker.co.uk" -- [email protected] all, it's a spamtrap |
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![]() "EastneyEnder" wrote in message ... 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. My butcher is an all female one! No stimulating flirtations at all. I haven't done a lot of stewy things, but my roast leg includes red wine, allspice, elderberry jam and garlic, with lashings of bacon, so I should think I'd include those things in a lighthanded way. |
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Following up to Judith Umbria
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. My butcher is an all female one! That would be unusual in UK, cant think of an all female butcher, off hand, not even a part female one!. -- Mike Reid Walk-eat-photos UK "http://www.fellwalk.co.uk" -- you can email [email protected] this site Walk-eat-photos Spain "http://www.fell-walker.co.uk" -- [email protected] all, it's a spamtrap |
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The Reid wrote:
Following up to Judith Umbria 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. My butcher is an all female one! That would be unusual in UK, cant think of an all female butcher, off hand, not even a part female one!. I don't want to know how you know that, I really don't. regards sarah -- Think of it as evolution in action. |
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![]() "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?:-) Graham |
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On Thu, 15 Dec 2005 08:35:44 +0000, The Reid
posted.... Following up to EastneyEnder 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 Most of the things I do with venison seem to involve chocolate and a little chilli. Parsnips are often included and sometimes black beans. I have a regular supply of venison sausages which seem to go well with broad beans and some root vegetables. Do tell more. I love chicken mole, and hope to get some venison next week. Your idea starts excellently, goes downhill slightly in the middle and improves again towards the end (I detest parsnips). Actually, thinking about your avowed preference for savoury over sweet (elsewhere), I'm surprised at the parsnips. It's their excessive sweetness I don't like. I don't like sweet potatoes for the same reason, and carrots are not very well favoured here, either. -- Peter I'm an alien |
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graham wrote:
"sarah" wrote in message . .. [-] 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?:-) Only the hair. That I know of! regards sarah -- Think of it as evolution in action. |
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Peter Ward wrote:
On Thu, 15 Dec 2005 08:35:44 +0000, The Reid posted.... [-] Most of the things I do with venison seem to involve chocolate and a little chilli. Parsnips are often included and sometimes black beans. I have a regular supply of venison sausages which seem to go well with broad beans and some root vegetables. Do tell more. I love chicken mole, and hope to get some venison next week. Your idea starts excellently, goes downhill slightly in the middle and improves again towards the end (I detest parsnips). Actually, thinking about your avowed preference for savoury over sweet (elsewhere), I'm surprised at the parsnips. It's their excessive sweetness I don't like. I don't like sweet potatoes for the same reason, and carrots are not very well favoured here, either. I agree about the problem of sweetness in veg, although I find parsnips bearable: I think the parsnip flavour is sufficiently strong to mute the sweetness. Cooked carrots are definitely too sweet, especially if additional sugar is added. We like them provided they're raw or nearly so -- I put them in stir-fry, and we often have strips of raw carrot as a vegetable with any meal. Especially macaroni-and-cheese, which is served smoking hot straight from the oven with raw carrot and raw celery sticks to be dipped into the cheesiest bits and eaten while waiting for the dish to cool :-) regards sarah -- Think of it as evolution in action. |
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The Reid wrote:
Most of the things I do with venison seem to involve chocolate and a little chilli. Parsnips are often included and sometimes black beans. I have a regular supply of venison sausages which seem to go well with broad beans and some root vegetables. Now I do like the sound of parsnips & black beans. Two of my favourites and I hadn't thought of them, although I often put a can of beans into stews... black-eyed for preference as they keep their shape and can still be picked up for under 50p in some ethnic shops.... sometimes cannelini or rose-coco, never red kidney beans:- there are just many better beans out there than the ubiquitous red kidney. I wish canned black beans were more common here; I've only ever seen them on sale once at a Portuguese deli in Brixton. I don't mind cooking them from scratch myself, although even the dried ones can be hard to spot sometimes, but canned are handy and often just as good. I love the richness of colour that black beans add to a dish. Not sure about the chocolate and chilli though. I have had Hare in chocolate sauce and wasn't convinced, and I prefer things like ginger for heat, having had my tastebuds burned out by chilli once too often. For me, chilli heat now tends to mask more subtle flavours. Lentils - green, brown or Puy - canned or fresh, are my fave with hearty sausages but I will give broad beans a go sometime. Thanks. -- Sue in Portsmouth, "Old" Hampshire, "Old" England, UK |
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![]() "EastneyEnder" wrote in message ... The Reid wrote: Most of the things I do with venison seem to involve chocolate and a little chilli. Parsnips are often included and sometimes black beans. I have a regular supply of venison sausages which seem to go well with broad beans and some root vegetables. Now I do like the sound of parsnips & black beans. Two of my favourites and I hadn't thought of them, although I often put a can of beans into stews... black-eyed for preference as they keep their shape and can still be picked up for under 50p in some ethnic shops.... sometimes cannelini or rose-coco, never red kidney beans:- there are just many better beans out there than the ubiquitous red kidney. I wish canned black beans were more common here; I've only ever seen them on sale once at a Portuguese deli in Brixton. I don't mind cooking them from scratch myself, although even the dried ones can be hard to spot sometimes, but canned are handy and often just as good. I love the richness of colour that black beans add to a dish. Not sure about the chocolate and chilli though. I have had Hare in chocolate sauce and wasn't convinced, Rent the Mexican movie: "Like water for chocolate". It'll put a whole new spin on your cooking:-) Graham |
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