vorticoach.blogg.se - Venison done time

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He also sent us his review, saying it was delicious and he and the flatmates very much enjoyed it. Add water, continuing to stir, until gravy is of desired consistency, adding more water if you wish. Add flour stirring until it becomes a thick brown paste. When done, place on platter and return vegetables to pan. New Zealander Brian Gunn took up the challenge and sent us this photo of his seared venison meal. When done, remove vegetables and add the rest of the butter. 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.

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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.

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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… I recommend loosely tenting the meat in foil to retain some warmth.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. You will need to rest the meat for 5 minutes, and it will continue to cook during the resting. You want this to be medium rare at the most, so when in doubt pull early. It really depends on how thick the steaks are.

Heat butter in cast iron pan on open fire, stove, grill, or pellet smoker at 8/10 heat.

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Rub meat with seasonings (feel free to use a little olive oil, and do just a sprinkling of each seasoning).

Let meat come to room temperature (30 minutes).

Preferably wet-aged between 7-21 daysīutter, just use enough to have a good amount of butter in the pan. Venison Tenderloin, The younger the deer, the better.

You will probably like to make it your own with a slight variation, and I encourage you to do so! Ingredients Amount It is, like most recipes, a compilation of many different recipes I have tested over the years.

I won’t claim that this recipe is original.