The only one I've ever done was in coke and mixed herbs . would love to try something else since I've been kindly given this luxury food item!
dezzie,
Oct 10, 7:27pm
Last time I was lucky enough to have some, I used mashed kiwifruit and brown sugar, and cooked it to rare, it was lovely.
mackenzie2,
Oct 10, 8:06pm
All I ever do with venison is put it into a container with chopped onions and a splash of soy sauce, don't want to compete with the venison taste. Allways a hit
darlingmole,
Oct 10, 8:22pm
thanks~!will try both I think :-)
rainrain1,
Oct 10, 10:24pm
Assuming you have been given the backstrap, slice into medallions. Toss them in 1 Tblsp olive oil and freshly ground black pepper. Bring fry pan up to a high heat and pan fry 3-4 minutes either side (medium rare).Remove from pan, cover and rest for 5min. Add 2 Tblsp red currant jelly and 1/2 cup chicken stock to pan, simmer and reduce till thick and saucy. Drizzle over steak.Serve with baked potatoes and veg of choice
pickles7,
Oct 10, 10:36pm
Tamarillo, in season is a, match made in heaven, with venison. I did not, pen a recipe, for it at the time. I remember, red wine, pureed tamarillo, grated ginger. Then to plate up, a drizzle of fresh, pureed Tamarillo, to the side. a few seeds,,,,stunning it was.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.