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Food may be essential as fuel to the body, but good food is fuel for the soul - Malcolm Forbes
Swap your burgers and sausages for a venison steak to make your barbecue a little bit healthier and a little bit more tastier. This delicious marinade will ensure the meat doesn't dry out.
Preparation
- Prep Time: 5 minutes
- Cook time: 15 minutes
- Serves: 4 people
Ingredients
- 4 venison loin steaks or venison haunch steaks
- 150ml red wine
- 2tbsp French wholegrain mustard
- 1tbsp soft brown sugar
- 2tbsp tomato purée
- 1tsp chilli powder (or to taste)
- 1 small onion, sliced
- 2 cloves garlic, crushed
- Salt & freshly ground black pepper
Instructions
- If the steaks are thickly cut, put each steak between two sheets of cling film and flatten with a rolling pin to about ½" thick.
- Place all the marinade ingredients in a blender and blitz until smooth.
- Put the steaks in a dish and pour over the marinade. Cover with cling film, put in the fridge and leave to marinate for about 2 hours, turning occasionally.
- Drain the meat from the marinade, season on each side and place on a hot barbecue. Cook on each side turning regularly to ensure even cooking.
- Baste occasionally with the remaining marinade to keep moist.
Thank you to game-to-eat for sharing this recipe with us.
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Prep:
20 mins
Cook:
45 mins
Total:
65 mins
Servings:
6 servings
You may use lean beef in this recipe, as well. Tenderloin or sirloin would be good substitutes for lean, tender venison. If using a less tender cut of beef or venison (such as hindquarter roast, chuck, or rump roast), simmer it along with the broth mixture until it's tender.
The egg yolk makes the sauce richer, but it may be omitted.
Serve this tasty curried venison over hot cooked rice or noodles.
Ingredients
- 1 cup onion, chopped
- 3 stalks celery, chopped
- 2 medium apples, peeled, cored, and minced
- 2 pounds venison, cut into bite-sized pieces
- 3 to 4 tablespoons vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon ground ginger, or scant 1 teaspoon grated fresh ginger
- 1/4 teaspoon Tabasco sauce, or crushed red pepper flakes
- 1 1/2 teaspoons Worcestershire sauce
- 2 cups beef stock, unsalted or low-sodium
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 1/2 cup evaporated milk, or light cream
- 3 cups cooked rice
- 1 large egg yolk, well beaten, optional
Steps to Make It
-
Gather the ingredients.
-
In 2 tablespoons of vegetable oil, saute the venison, stirring, until well browned. Remove to a plate, cover, and refrigerate until you are ready to add it to the skillet.
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Add the onions, celery, and apples to the skillet, along with one more tablespoon of vegetable oil. Continue cooking, stirring, until the onion is translucent and lightly browned.
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Stir in curry powder and saute for 5 minutes. Add remaining seasonings and beef broth; simmer for about 20 minutes. Taste and adjust the seasonings with more curry powder, kosher salt, and pepper, as needed.
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Whisk together the flour and water and add to the broth and cook 5 minutes, stirring until thickened.
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Remove from heat and let it stand for about 30 minutes.
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In a bowl, whisk the egg yolk into the evaporated milk or cream. Or omit the egg yolk.
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Reheat the curry mixture and add the cooked venison.
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Stir in the evaporated milk or cream mixture. Heat, stirring, just to a simmering point, but do not boil.
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Serve the curried venison over hot cooked rice.
Original source: thespruceeats.com
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by Valentine Warner
Prep:
30 mins
Cook:
2 hrs 30 mins
Total:
3 hrs
Servings:
6 servings
Yield:
1 pie
There are pies and there are special pies but venison pie is so special. The lean meat belies the richness of the gravy in this pie. The recipe may look a little daunting but do not be put off, it is in fact straightforward.
Ingredients
2 1/4 pounds (1 kilogram) venison, shoulder or leg, cut into chunks
1 1/2 ounces (40 grams) drippings, or lard
2 large onions, finely diced
1 tablespoon all-purpose flour
1 teaspoon English mustard powder
4 medium carrots, peeled and diced
18 fluid ounces (500 milliliters) dark ale
1 tablespoon brown sugar
3 tablespoons malt vinegar
1 to 2 pinches nutmeg
1 sprig thyme
Salt, to taste
Freshly ground black pepper, to taste
2 ginger biscuits, grated
8 ounces (250 grams) puff pastry
1 medium egg, beaten
1 tablespoon milk
Steps to Make It
Gather the ingredients.
Preheat the oven to 350 F/180 C/Gas 4.
Heat the dripping in a large, lidded casserole on the hob, add the onions, fry until soft and browned. Turn off the heat, sift the flour and mustard powder into the pot. Stir until you have a thickish onion mix.
Add the meat and carrots to the onions. Add the ale, sugar, vinegar, nutmeg, thyme and pepper, and both ginger biscuits. Stir once more.
Cover the contents of the pot with a circle of neatly cut greaseproof and put the lid on, then cook it in the preheated oven for 1 1/2 hours. When the time is up, add a tablespoon of salt.
Transfer the contents of the casserole to a pie dish. Use a deep dish, as a wide shallow one will have the pie crust drooping in the middle, thus becoming soggy. Turn the temperature of the oven up to 400 F / 200 C/ Gas 6.
Roll your pastry out to a thickness of about 1/4 inches (7 millimeters) and lay it over the filling. Leave a slight overhang and crimp the edges with a fork. Paint the top of your pie evenly with the beaten egg and milk. This is the time to fashion any pastry motif appropriate to the occasion and place it on top. Prick a hole in the middle of the pastry.
Cook for 40 to 45 minutes, until the pastry is a rich hazelnut brown. If in doubt, cook a little longer, as pale, soggy pastry is not as pleasing.
Sourced from chef Valentine Warner in his excellent book, What to Eat Now.
Wild game is a delicious and healthy alternative to store-bought meats, and deer-hunting season often creates an abundance of fresh venison just begging for inventive ways to be prepared. Cooks often find that the stronger flavor of wild game meat can make the meat difficult to season well. Herbs offer the perfect solution. Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as many other wild game meats.
01
Bay leaves
Condado Lagoon / Getty Images
Bay is an excellent herb to use with recipes, calling for long-cooking of meats, and venison is no exception. Using bay to season venison is a classic marriage of strong flavors. Bay evens out the flavor of venison, giving it more of a robust richness, and taming the meaty flavor.
Bay leaves release their flavor slowly during cooking, so it's ideal for soups and stews, using venison. Normally, whole bay leaves are added during cooking, then removed before serving.
02
Juniper Berries
Juniper berries are a classic addition to venison dishes. It lends a slightly acidic, almost citrus flavor to the meat. Like other strongly flavored herbs, it stands up well to the meaty flavor and nearly tames it.
Most recipes call for juniper berries to be crushed and mixed with other ingredients in a coating applied to the venison before cooking, or in a marinade or brine for soaking the meat before cooking.
03
Rosemary
The naturally resinous flavor of rosemary is a perfect addition to wild meat recipes. For those using a recipe for roast venison that calls for potatoes, then rosemary will accompany both foods beautifully.
Rosemary stands up well to the strong meat flavor and cuts through any heaviness that may be found in more rustic venison recipes.
Sprigs of rosemary can be draped over the meat or ground leaves sprinkled before cooking; or combine rosemary with other spices to create a rub. Venison roasts can even be baked on a bed of rosemary stems left over after fresh rosemary leaves have been used for other purposes.
04
Sage
Sage is the perfect herb for venison or any wild game, taming the gaminess but still allowing the robust flavor to be evident.
Dried sage is the rare herb that is just as flavorful when dry as when fresh, so use a light hand, especially on the first few venison recipes. Add a bit at the beginning of cooking, then again near the end if a test taste seems to call for it. Too much sage can create a bitter flavor. Sage can increase in flavor when meats are frozen, so use caution with any recipes you plan to store in the freezer.
05
Sweet Marjoram
The taste of sweet marjoram is similar to oregano without any hint of bitterness. (Marjoram actually is a form of oregano.) Richer and more balanced than oregano, it holds up very well to stronger-tasting wild game such as venison. It adds a depth of flavor that is unmatched and can be substituted for oregano in any venison recipe that calls for it.
Original source: thespruceeats.com
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Homemade Wild Game Seasoning - A wonderful flavor combination for game meat.
Homemade wild game seasoning for your own use or as a gift.
- Measure out all the ingredients and place in a dry frying pan.
- Cook the spices on medium heat for 5-10 minutes until you feel a delicious aroma of spices in the kitchen.
- Pour the spices into a blender, spice grinder or mortar and whisk to a powder.
- Store in an airtight glass until use. This spice mixture gives you a wonderful taste for game meat. Good luck.
Original source: https://gladkokken.com/
This is my go to marinade and recipe for braaing venison. Whether it’s Springbok, Kudu, Gemsbok or anything else. Works very well with the sirloins (rugstringe) or with deboned leg.
INGREDIENTS
2 kg deboned venison meat
1 cup olive oil
1 tot parsley
1 tot lemon juice
1 tot balsamic
1 tot soy sauce
1 tot brown sugar
1 teaspoon oregano
1 medium sized chopped onion
A few lengthwise-sliced cloves of garlic.
A few sprigs of rosemary
METHOD
Make small incisions in the meat and stuff the garlic and rosemary into these holes. Alternatively, just add the garlic and rosemary to the marinade. Place meat in a plastic bag and arrange onion pieces to cover all sides. Add marinade; push out most of the excess air and seal bag (a tight knot is sufficient). Place bag in fridge for 12 – 48 hours and turn every few hours if you find that the top part of the meat is not covered by marinade. Remove, shake off excess marinade and braai over medium to hot coals until just shy of medium. Rest the meat a few minutes before slicing. Slice across the grain, always.
ADDITIONAL ADVICE
If you have more than 2kg of meat then increase all the marinade ingredients proportionally until the meat in the bag is covered by marinade on all sides. Be cautious with rosemary, it has a distinct taste and is hated by many. If you can taste the rosemary in a meal, you added too much.
This recipe also works very well with a deboned leg of lamb.
Food may be essential as fuel to the body, but good food is fuel for the soul - Malcolm Forbes
This is a simple, one-pan recipe that brings out the sweetness of the onion, tomatoes and the peppers. Adding the garlic towards the end of the cooking process gives the dish a kick.
Ingredients
2 warthog fillets (backstrap can be substituted)
1 large onion sliced
1 red pepper sliced
1 yellow pepper sliced
4 cherry tomatoes sliced in half
2 cloves garlic chopped fine
2 knobs butter
olive oil
1 pinch oregano
salt and black pepper
Method
Slice the warthog fillets into medallions, and season with salt and pepper. Using a skillet or heavy frying pan, add the butter and when hot fry the medallions, until they colour. Remove from the skillet and set aside. Add a slug of olive oil, and when hot add the onion and peppers, and sauté. Return the meat to the pan, add the oregano and garlic, and reduce the heat. Cook through, adjusting the seasoning.
Serving Suggestion
Serve with a starch of your choice.
Thank you to African Hunting Gazette for sharing this recipe with us.
