Food A large pot pie filled with venison and vegetables is an ideal centrepiece for a family dinner on a cold night.
A large pot pie filled with venison and vegetables is an ideal centrepiece for a family dinner on a cold night.
With its distinctive flavour, venison differs from other meats, especially in its fat content. The leanness makes it popular among healthconscious diners, but the lack of fat makes it susceptible to dryness. In most meats, the fat gives it a distinctive flavour and taste, but when cooking venison, other animal fats often need to be used to keep the meat moist and create a fuller flavour.
Cuts suited for slow cooking mainly include shoulder and leg, which can be cooked whole or used diced, as in the following recipes.
VENISON AND STOUT POT PIE
750g pack Silver Fern Farms Venison
Diced
3 tbsp olive oil black pepper and salt
1 pack puff pastry
1 onion, chopped
3 cloves garlic, minced
1 tbsp butter
3 sticks celery, sliced
2 carrots, chopped
2 tsp dried thyme
¼ cup flour, seasoned with salt and
pepper
1 can stout or pale ale
140g tomato paste
2 tbsp worcestershire sauce
2 tbsp brown sugar
1 egg mixed with ½ tbsp water a handful of grated parmesan
Preheat the oven to 160°C.
Remove the meat from the pack, then leave to rest for 10 minutes at room temperature. Rub with 1 tablespoon of the oil, then season with salt and freshly ground black pepper.
Using an oven-dish lid as a guide, cut the pastry and place on greaseproof paper. Lay it flat in the fridge until ready to use.
Heat a large pan over medium-high heat with 1 tablespoon of oil. Add the onion, garlic, butter, celery, carrot and thyme. Cook for 7-8 minutes or until the carrot is softened, then transfer to a bowl and set aside.
Pat the venison dry, then add to a large bowl with the seasoned flour. Toss to coat. Add 1 tablespoon of oil to the pan, then sear the venison until lightly browned. Transfer to an oven dish.
Deglaze the pan with a little stout, loosening any crusty bits. Add the tomato paste, worcestershire sauce and sugar, then bring to a simmer. Once thickened, stir in the softened vegetables and remaining stout.
Carefully pour the liquid over the seared venison, then cover the oven dish with a lid. Place in the oven for 2 hours, stirring halfway through, or until the meat is tender.
Remove the dish from the oven, then increase the temperature to 180°C. Take the chilled pastry from the fridge. Cut several slits into it before carefully pressing down on top of the pie. Brush the egg wash over the pastry. Sprinkle with parmesan, then place back in oven for 15 minutes or until golden.
Serve with blanched green beans, sliced almonds, parmesan and lemon zest.
Serves 6.
RICH VENISON RAGÙ WITH GREMOLATA
750g pack Silver Fern Farms Venison
Diced
2 tbsp olive oil salt and black pepper
100g pancetta or streaky bacon,
roughly chopped
1 small onion, finely chopped
1 carrot, cut into chunks
1 celery stalk, sliced
4 cloves garlic, crushed
1 tbsp finely chopped fresh rosemary 2 tsp chopped fresh thyme
¾ cup red wine
1½ cups beef stock
1 tbsp tomato paste
2 tbsp pearl barley
150g button mushrooms, halved GREMOLATA
½ cup roughly chopped parsley finely grated zest of 1 lemon
2 cloves garlic, crushed
Preheat the oven to 160°C.
Remove the meat from the pack, then leave to rest for 10 minutes at room temperature. Rub with 1 tablespoon of the oil, then season with salt and freshly ground black pepper.
Heat the remaining oil in a frying pan over medium-high heat. Sear the meat in batches, turning so that it browns all over. Remove from the heat and place the meat and cooking juices in a medium-sized ovenproof casserole dish with a lid.
Cook the pancetta or bacon in the pan for 3-4 minutes until crisp and browned. Add to the meat.
Add the onion, carrot, celery, garlic, rosemary and thyme to the pan, then cook for 3-4 minutes over mediumlow heat until softened. Add the wine, then continue to simmer until the liquid has almost cooked away. Add the stock and tomato paste, then bring to a simmer. Add to the meat, followed by the barley and mushrooms.
Press a piece of baking paper on to the surface of the meat and liquid, then cover the casserole dish with the lid. Bake in the preheated oven for 1½ to 2 hours or until the venison is very tender and falling apart easily.
To prepare the gremolata, combine the ingredients.
Serve the ragù with creamy polenta, mashed potatoes or pappardelle, then sprinkle with the gremolata.
Serves up to 6.
MEXICAN VENISON WITH CHIPOTLE AND BLACK BEANS
750g pack Silver Fern Farms Venison
Diced
3 tbsp olive oil salt and black pepper
1 onion, chopped
2 cloves garlic, crushed
1-2 tbsp chipotle paste or chopped
chipotle peppers in adobo
1 tsp ground cumin
2 tsp ground coriander
1 tsp dried oregano
400g can chopped tomatoes in juice
1 cup beef stock
400g can black beans, drained and rinsed ¼ cup chopped coriander TOMATO AND CORIANDER SALSA 350g mixed colour cherry tomatoes, diced 1 large green chilli, sliced
1 tbsp lime juice
2 tbsp chopped coriander
TO SERVE sour cream, grated cheese, corn chips
Preheat the oven to 160°C.
Remove the venison from the pack, then leave to rest for 10 minutes at room temperature. Rub with 1 tablespoon of the oil, then season with salt and freshly ground black pepper.
Heat the remaining oil in a frying pan over medium-high heat. Sear the meat in batches, turning to brown all over. Remove from the heat, then place the meat and cooking juices in a mediumsized ovenproof casserole dish with a lid.
Reduce the pan heat to low. Add a little extra oil to the pan if necessary, then cook the onion and garlic until soft. Add the chipotle paste, ground cumin, ground coriander, oregano, tomatoes and stock to the pan. Bring to the boil, then pour the mixture into the casserole dish. Press a piece of baking paper on to the surface of the meat and liquid, then cover the dish with the lid. Bake in the preheated oven for 1 hour.
Remove from the oven, then stir in the beans. Return to the oven for a further 30-60 minutes or until the venison is very tender. Remove from the oven and stir in the coriander.
To prepare the salsa, combine the ingredients in a small bowl. Season with salt and pepper.
Serve the chilli with the salsa and sour cream, grated cheese and corn chips.
Serves up to 6. l