[Parrot]

Glad you enjoyed it  

[Ice]

Got the other bit marinating in red wine for tonight, yum.   Might just have to buy a gun now as there are loads of the critters running around the woods. :twisted:  

[Parrot]

 Just wait till you try wild roe.

[Ice]

Can't wait and it's really healthy too isn't it?

[Parrot]

Very, plus the animal has had a great life too.

[ziggywigs]

Try Venison casserole...it's lovely.

Ingredients

1 tbsp olive oil
25g/1oz butter
2 onions, diced
4 fresh garlic cloves
4 rashers smoked bacon
500g/1Ib 2oz mushrooms
2.5kg/5&frac12Ib haunch or shoulder of venison, diced
½ bottle red wine
400ml/14fl oz water
2 beef stock cubes, crumbled
3 tbsp redcurrant jelly
salt and freshly ground black pepper, to taste
50g/2oz cornflour
punnet redcurrants, to decorate
6 sprigs rosemary or thyme, to decorate

Method
1. Preheat the oven to 150C/300F/Gas 2.
2. On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned.
3. Add the garlic, bacon and mushrooms and cook for a further minute.
4. In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.
5. Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes.
6. Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce - add a little at a time if you are not sure how much you will need.
7. Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened - this will take about five minutes.
8. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants.

[ModFind recipe]

[Parrot]

Sounds delicious!  

[Ice]

Wow Ziggywigs, that's got just about every one of my favourite ingredients in.  I love really intense flavours. Forget beef, I'm after a haunch of Bambi for my next foray into haute cuisine.

[ziggywigs]

Venison is one of the meats that i really enjoy.....it's really nice and tender in  the casserole.

I've also tried Venison burgers from the butchers and they are really nice if somewhat smelly when cooking but worth it.

[Ice]

I'm hooked now.  Tonights marinated dish was great.  Asked my tutor at college for a recipe for steaks and here it is.  (I'm a trainee chef, the oldest ever at this college I think).

Marinate in red wine, thyme, juniper berries, lemon and orange peel.  Flash fry the steak and remove from pan.  Reduce rest of marinade with some redcurrant jelly.  Add a small piece of good dark chocolate.

Enjoy

[penance]

Just got some roe from my butcher (wild).
1 loin and 1 silverside equivelant.
Cant wait to try it, got to cook beef tonight

[WG.]

Swapped some home-made chutney for some home-made venison sausages.  Just polished off 3 big bangers with the last of the Pink Fir Apple from last year.   DARN, did I ever enjoy lunch.  The snags were great - less gamey than I was anticipating (which suits me actually).

Off to plant some more Pink Fir Apple now ...