#Venison done time skin#
#Venison done time full#

Traditionally, they are called hombres ( originally the Middle English hombres). Organ meats (offal) of deer can also be eaten. Venison burgers are typically so lean as to require the addition of fat in the form of bacon, beef, olive oil, or cheese to achieve parity with hamburger cooking time, texture, and taste. However, like beef, leaner cuts can be tougher as well. Cuts of venison tend to have a finer texture and be leaner than comparable cuts of beef. Venison may be eaten as steaks, tenderloin, roasts, sausages, jerky, and minced meat.

In southern Africa, the word venison refers to the meat of antelope, a Bovidae taxon, as there are no native Cervidae in sub-Saharan Africa. Venison originally described meat of any game animal killed by hunting and was applied to any animal from the families Cervidae ( true deer), Leporidae ( rabbits and hares), Suidae ( wild boar) and certain species of the genus Capra ( goats and ibex). This term entered the English language through Norman French venaison in the 11th century, following the Norman conquest of England and the establishment of Royal Forests. He also sent us his review, saying it was delicious and he and the flatmates very much enjoyed it.The word derives from the Latin venari, meaning 'to hunt or pursue'. New Zealander Brian Gunn took up the challenge and sent us this photo of his seared venison meal. Serve Pronto with generous amounts of red wine!īlogger’s note: Al doesn’t have a photo of this delicious dish, so if you make it, please take a photo and send it to me at and I’ll upload it. To finish drizzle a little truffle oil over each plate and add a dollop of cherry relish. Spoon the mushroom fricassee over and around, likewise the gravy. Slice the venison and top the swede with 3 or 4 pieces. To plate, divide the buttered swede into the centre of pre-warmed plates. While the venison is resting, heat up the buttered swede, mushroom fricassee and gravy. Remove and rest for another 8 – 10 minutes or so. It should take between 5 and 10 minutes oven time and be medium rare to medium in doneness. Sear on all sides until golden, then place in the oven to finish cooking. Add a little cooking oil, then carefully add the two bits of venison. Heat up a skillet or oven-proof pan on high heat. Rub a little oil over the venison and liberally dust with the fresh herbs and season with salt and pepper.

#Venison done time skin#

For the venison, remove any visible silver skin and cut the back strap into two pieces. Pre-heat the oven to 180 degrees celsius. 1.5kg Venison Back Strap (Fillet or similar).Season with Salt and Pepper and keep warm until required or refrigerate.

#Venison done time full#

Turn the heat down to medium and cook the mushrooms out for 20 or so minutes, stirring occasionally until the liquid has been full absorbed. Place on high heat then add all the rest of the ingredients. In a large saucepan add the butter and some cooking oil.

250gm Portabella Mushrooms (rough chopped).

250gm Shitake Mushrooms (stalks removed).

Season with salt and pepper then cool and refrigerate until required. It’s ready when all of the stock and butter has been absorbed in to the grated swede and it’s soft through the bite. Remove the lid after 20 minutes and finish cooking. Keep on low heat and stir every 5 or so minutes. Mix together then place the lid on the saucepan. In a saucepan over low heat, place the grated swede, butter, chicken stock and sage leaves. Cool then taste and season with Salt and Pepper accordingly. Cook over low heat until reduced into a jam-like consistency. Place all the ingredients, except the salt and pepper, in a suitable heavy bottomed saucepan.

1kg Frozen Cherries (thawed & de-pipped).

Seared Venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry Relish and Truffle Oil. Venison is extremely lean and should never be cooked more than medium, otherwise it will render the meat dry and grainy! Now try Al’s delicious recipe… Al’s venison ‘golden rule’ is this: when cooking the finer cuts of venison such as the fillet or the back strap, never over-cook.