The Poultry Keeper The Independent Forum for Poultry Keepers    FAQ   Search     Register   Log in  Looking for venison recipes          The Poultry Keeper Forum Index -> Recipes Author Message fluffly_fifer Joined: 02 Oct 2005 Posts: 411 Location: Fife, Scotland Posted: Thu Oct 11, 2007 7:55 am    Post subject: Looking for venison recipes Thinking ahead hubby and I thought we'd have venison for Christmas day. It'll just be the two of us as having Christmas with the kids after they come back from their dad's. So any good venison recipes? Used to know one with crushed ginger biscuits and grapes but can't find it. Back to top NannyP Joined: 13 Apr 2005 Posts: 10703 Location: 86310 Nr St Savin Posted: Thu Oct 11, 2007 12:59 pm    Post subject: Quote: Saw this recipe on Something for the Weekend today, looked really nice and I am going to make it next week... CHILLI CON VENISON Preparation time less than 30 mins Cooking time 1 to 2 hours Ingredients 1 tbsp vegetable oil 450g/1lb venison shoulder, trimmed and cut into large pieces 1 onion, finely chopped 1 red pepper, chopped 1 green pepper, chopped 1 stick celery, chopped 8-10 red chillies, chopped 250g/8½oz mushrooms, sliced 1 garlic clove, crushed 1 tbsp tomato purée pinch ground cumin pinch ground paprika 150ml/5fl oz game or beef stock 125ml/4½fl oz red wine 400g/14oz canned chopped tomatoes salt and freshly ground black pepper 50g/1¾oz dark chocolate, grated To serve plain rice, cooked according to packet instructions 4 soft flour tortillas Method 1. Heat the vegetable oil in a non-stick frying pan until hot and add the venison. Fry the meat for a few minutes on each side, until golden-brown all over. Remove the venison from the pan and set aside to keep warm. 2. In the same frying pan, add the onions, red and green peppers, celery, red chillies, mushrooms and garlic and fry until the vegetables are soft but not coloured. 3. Add the tomato purée to the pan, then turn down the heat and gently fry for a further ten minutes. 4. Add the spices, stock, red wine and canned chopped tomatoes to the pan and bring to the boil. 5. Return the venison to the pan and add the grated chocolate. Reduce the heat to very low and simmer for one hour, or until the venison is tender. 6. To serve, place the venison chilli onto plates. Spoon some plain rice alongside and serve with the soft flour tortillas. Jo, my duaghter, posted this here The Foodies Forum Back to top fluffly_fifer Joined: 02 Oct 2005 Posts: 411 Location: Fife, Scotland Posted: Thu Nov 29, 2007 10:25 pm    Post subject: Found the recipe we'll probably make for Christmas and thought I would share. Venison Stew with Chocolate and Cinnamon Serves 4 800g Diced venison 2-3 tbsp olive oil 2 onions (chopped) 1 garlic clove (chopped) 250g Carrots (cut into discs) 50 ml balsamic vinegar 500 ml beef stock 2 cloves 1 cinnamon stick (aprox 5cm) 50g bittersweet chocolate (briefly chopped) 4 stalks parsley (chopped) salt & pepper Bring meat to room temperature and pat dry with kitchen paper. Heat up a large braising pan which has a lid. Sear the meat in 3 batches with oil until slightly caramelised. Take out & set meat aside (reserving any meat juices too). Add onions, garlic & carrot into the pan. Braise for 2-3 minutes. Deglaze with balsamic vinegar. Return meat and any meat juices into the pan & reduce until nearly all the liquid is evaporated. Add stock, cloves & cinnamon. Bring to the boil. Cover with a lid & reduce heat. Simmer on the hob for 60-70 minutes. Remove the lid & reduce the sauce until slightly thickened. Sprinkle with chocolate and wait 2-3 minutes so that the chocolate melts. Stir gently. Season with a little salt & pepper. Serve with parsley sprinkled on top and accompany with herbie dumplings, pumpkin (or my fav sweet potato) -potato mash. Back to top stephen Site Admin Joined: 13 Apr 2005 Posts: 4874 Location: Billinge, Skåne, Sweden. Posted: Fri Nov 30, 2007 7:24 am    Post subject: Now that sounds really delicious. I take taste it now. Back to top mojo Joined: 13 Apr 2005 Posts: 9810 Location: GLENAY north deux sevre FRANCE Posted: Fri Nov 30, 2007 6:25 pm    Post subject: a pince of cinnamon will turn a wonderfull recipe into one made in heaven and one cube of BLACK chocolate melted in the gravy Back to top Spana Joined: 30 Apr 2005 Posts: 2045 Location: North Cornwall Posted: Fri Nov 30, 2007 9:07 pm    Post subject: I like Delias venison with port, guinness and pickled walnuts. Its in Delia Smiths Christmas. Needs to be cooked long and gently, let it boil and it looks curdled but still taste wonderful Back to top Spana Joined: 30 Apr 2005 Posts: 2045 Location: North Cornwall Posted: Sat Dec 01, 2007 9:23 pm    Post subject: This is in todays local paper Back to top Display posts from previous: All Posts1 Day7 Days2 Weeks1 Month3 Months6 Months1 Year Oldest FirstNewest First         The Poultry Keeper Forum Index -> Recipes All times are GMT + 1 Hour Page 1 of 1 Powered by phpBB © 2001, 2005 phpBB Group