I was given some venison

L

lana-in-fl

Well-known member
by my hunter nephew by marriage. Two pounds of ground meat mixed with pork fat, and a pound of meat cubes. I've never cooked venison before. I guess the ground meat is ready to make into burger patties as it had fat with it - the recipes I've seen online are highly seasoned. Is that a good idea?
My niece suggested flouring and seasoning the cubes before frying. My experience of venison recipes (in books) was more along the lines of marinating in red wine with juniper berries, before browning and braising. I'd really appreciate some advice.
 
Oh deer! I applaud your taking on the challenge. It is such a lean lean lean meat. I have had it in Italy marinated in red wine with juniper berries and other bits, but I think those were tougher cuts. They do rabbit that way also. Here, I've had it only quickly seared and then briefly slower heat to doneness and served with a tarty berry kind of sauce. That would be my preference if you have a more tender cut, but since you have cubes, do we guess that they are the tougher guys?

Hope you have better luck than the deer had.
 
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Indeed. Hmmm back to you.

OK a good sleep and I remember the name of the sauce. I haven't made it for years..............Cumberland. I always used to have a jar of good quality red currant jelly hanging around in my fridge as it had many specific and so appropriate uses.

I am not fond of wild meat, including bunnies. I did have bear once. Ick. I think a strong, tart but sweet accompaniment cuts a bit of the wild flavour.
 
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Sheesh…I am such a Philistine. Growing up, our dinnerware came free out of the large, family-size laundry soap. And now I had to look up “Cumberland sauce.”

So while I don’t like venison, I think I would definitely like that sauce. It sounds exactly like the one napping beef short ribs I had in Bath. Menu called it a fruit sauce, but now the port ingredient is definitely in my taste-bud memory.

Thanks for the mental flossing.

honest-food.net

Cumberland Sauce with Venison - How to Make Cumberland Sauce

A recipe for British Cumberland sauce, a classic wild game sauce with Port, red currant jelly, and stock, served with venison loin.
honest-food.net honest-food.net

PS: My neighbors process their deer meat into highly seasoned spaghetti sauce.
 
Philistinism continues. Had to look up Begium carbonnade—watched good video of Chef Viviene make it. Looked great.
 
What a wonderful treat, lucky you! You can treat it like any good beef, knowing that it is quite lean. The beef stew recipe made with Guinness would be lovely with horseradish mashed potatoes,. You could even try a Thai shaking beef recipe, the venison should be quite tender. For the ground meat, you could make pasties, a Bolognese pasta sauce, or a ground meat stroganoff if you wanted something besides burgers. If you’re going to make burgers, I would recommend you make Paul Hollywood‘s “floury baps” because a delicious treat like venison deserves a homemade bun.
 
Thank you. I love the idea of pasties, that would be a bit different, and it's good weather for pasties. I've never made the floury baps. must take a look at those.
 
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