Venison

Thanks Heinz for posting this! Need to get some more venison...can't wait to try it!

Venison mates so well with fruit (but not sweet) based sauce. My fave is based on pomegranite.

A hunter friend gave us a bunch last year that we are still enjoying. I had a dish we made with ground moose last night - we call it 'moose-tery meat' special and it is very good.

I'll second the cautions about low fat easily dried out when you are cooking meat cuts.

If it's not too late:
http://punkchef69.blogspot.com/2009/12/ ... table.html

http://punkchef69.blogspot.com/2010/01/ ... buger.html

http://punkchef69.blogspot.com/2010/03/ ... lunch.html

I love love love venison!

rwj

Love the sound of that sauce. A bit sweet, a bit spicy, but not fruity. How would it work with duck?

Never tried the sauce with duck, but if you'll try to make the sauce with duck you should take chicken stock as the basic ingredient.

Today's venison dish was deer loin, cooked at 80°C in the oven with chestnut spaetzle, poppy seeds pesto, black walnuts on a spicy pepper sauce.

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Beautiful, Heinz.

Love the idea of using black walnuts. I love their flavor. However, I learned not to use them chopped in a recipe of something you are going to freeze. One year I made the mistake of adding them to my sundried tomato pesto before I froze it. Later when served the black walnut flavor overpowered everything else. I now add them just before I use the pesto.

A lot of the flavour and tannin in walnuts is in the skins - if you can blanche them and remove it, I bet you wouldn't have that problem.

So are we agreed that venison can be a benison.....

[quote= venison can be a benison.....[/quote]
?? All I know is that venison is our usual red meat and we enjoy it. There are only two other red meats I prefer more or as much these are veal and elk. Moose and bear not so much, Bear has to be always well done and moose has a tendency to be dry.