| Venison stew 20:30 - Dec 14 with 243 views | Mullet |
Just made a batch today, roast spuds and parsnips and braised red cabbage. Absolutely beautiful meat, and shot by the farmer I got it off today.
Do you get much quality wild game, especially in Suffolk these days? I remember butchers having stuff seasonally when I was a kid. Or local farmers having the odd pheasant etc. There’s a lot of fallow deer up here and when they’ve been eating the acorns and get nice fed they make great winter meat.
Anyone else a fan of game? |  |
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| Venison stew on 20:41 - Dec 14 with 205 views | Ryorry |
Big fan of game - venison liver is great for nutrition whilst very mild in flavour.
Waitrose have lately been doing packs of 2 x pheasant breasts which are lush - full of flavour, juicy and tender after very little pan-braising time. |  |
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| Venison stew on 20:47 - Dec 14 with 195 views | Churchman |
Yeah, I am. But get to enjoy it oh so rarely.
Venison is lovely. One of the best meats, not least because it’s virtually fat free which is right in my wheelhouse. Mangled a lot of reindeer at the start of the year in Finland, which is much the same thing. Partridge, pheasant, grouse etc - all good if done right. And I don’t mean hanging it until it rots! My parents neighbour used to shoot them at weekends and we were always good for a brace or two.
The only disappointment was quails. Had that at the RAF Club a few years ago. Beautifully cooked, fabulous meal just as you’d expect. But boy were the quails a total faff. Tasted ok, but not worth the effort. |  | | |
| Venison stew on 21:09 - Dec 14 with 153 views | Ftnfwest |
Got some hare in the freezer which I need to use up and will over Xmas but not that much of it so want to combine with maybe a bit of pork shoulder, as have often done venison and pork stew in the past. Any other suggestions though (other than the pork I mean)! |  | | |
| Venison stew on 21:16 - Dec 14 with 134 views | Nthsuffolkblue |
That's real bravery. I hope you recover quickly from your gunshot wounds. Have you thought about buying it from them instead next time? I would imagine that's a lot safer and less painful. |  |
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| Venison stew on 21:21 - Dec 14 with 121 views | NthQldITFC |
Bit of roadkill, pheasant, hare, muntjac. Very efficient.
Even better if run over a couple of times to tenderise it, and easier to fit in a sandwich. I don't agree with RFKJ on a whole lot. |  |
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| Venison stew on 21:31 - Dec 14 with 101 views | Mullet |
| Venison stew on 21:09 - Dec 14 by Ftnfwest |
Got some hare in the freezer which I need to use up and will over Xmas but not that much of it so want to combine with maybe a bit of pork shoulder, as have often done venison and pork stew in the past. Any other suggestions though (other than the pork I mean)! |
A really rich slow ragu with pasta is excellent.
You can find loads of recipes - some use bacon/pancetta depends if you salt/smoky flavours added to it.
Make a soffrito 1x onion, celery stick, carrot, garlic clove per 250g is a good rule for bolognese/ragu.
Melt equal parts butter and olive oil, brown the meat, deglaze the pan after you take it out. Soften the veg on low for ten mins or more until it’s good. Then add the garlic for a minute and stir well.
Cook off enough red wine to coat the pan. Add a tablespoon of tomato puree per 250g of meat. Cook it for a couple mins. Add in stock, herbs, meat and add enough water to cover. Stir and simmer on low until it’s thickened and then stir in cooked pasta and serve immediately.
Something like that? I quite like fennel seeds with pork/rabbit you can brown them in a dry pan and crush to add back with salt and pepper. | |
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| Venison stew on 21:33 - Dec 14 with 98 views | Mullet |
| Venison stew on 20:47 - Dec 14 by Churchman |
Yeah, I am. But get to enjoy it oh so rarely.
Venison is lovely. One of the best meats, not least because it’s virtually fat free which is right in my wheelhouse. Mangled a lot of reindeer at the start of the year in Finland, which is much the same thing. Partridge, pheasant, grouse etc - all good if done right. And I don’t mean hanging it until it rots! My parents neighbour used to shoot them at weekends and we were always good for a brace or two.
The only disappointment was quails. Had that at the RAF Club a few years ago. Beautifully cooked, fabulous meal just as you’d expect. But boy were the quails a total faff. Tasted ok, but not worth the effort. |
I had quail in France. Family kept them in a cafe on the kitchen top all week. Then killed them and served them for us. Totally agree with you. | |
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| Venison stew on 22:19 - Dec 14 with 30 views | Freddies_Ears |
I have some venison mince in fhd freezer, bought at the wonderful farm shop service station at Glohcester on the M5. Same price as their beef mince.
It is very low in fat, so I cook it slowly with lots of red wine, to form the base of a posh cottage pie |  | | |
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