I love venison!I love the taste of it., that distinctly wildly taste. I just love it! If you have prepared venison in the past you will know that that same “wild” taste can be a bit much at times. Now, I have a specific trick to get rid of that and it softens the meat at the same time: For the length of hours before you cook the meat marinate it in a mix of condensed milk and .
What you need
- 350g plain flour
- 125g unsalted butter , cubed
- a pinch of ground juniper berries
Whiz the flour, butter, juniper and a pinch of salt together in a food processor until it has the texture of breadcrumbs. Bring the mixture together by slowly adding a little ice-cold water to bind to a dough. Put into a sandwich bag and chill in the fridge for at least 30 minutes.
Now the pie..
What you need
- 2 kg venison meat – deboned and quartered (keep the bones for soup)
- 125 g rindless bacon – cut in strips
- 2 carrots – grated and peeled
- 3 bay leaves
- 1 t dried thyme
- 6 whole peppers
- 5 cloves
- 2 t crushed ginger
- 1 tbsp tomato-paste
- 3 tbsp sugar
- 1 tbsp coarse salt
- 1 bottle dry red wine
- 1 tbsp olive oil (you can also use sunflower (canola) oil) – to fry onions
- 3 onions – chopped
- 1 t cornflour
Heat oven to 210 degrees Celsius.
Mix all the ingredients except onions together in a big glass or steel bowl to marinate meat. Fry the onions and add to marinade. Some of you you might not be able to eat onions and peppers ‘coz you get cramps and bloaty after eating them .. prepare as you normally would but them add them to a microwave safe bowl, cover with water and microwave for 3 minutes on high. If you have done that you can use the onions and peppers as you normally would.
Meanwhile cook the soup bones in 1 liter of water until the fluid has halved. Let cool, take the bones from fluid and add the cooled stock to marinade. Keep overnight in fridge. The Next Day Heat the meat and marinade mix in a pot and bring to the boil. Bring the heat down a bit and cook slowly until the meat is soft and most of the fluid is gone. Beware that the meat doesn’t go dry, add a little bit of water if it seems to be happening. Taste , if to dry add a little bit of dry sherry, 30 – 60 ml. In a cup add 3 tbsp of cornflour, add 6 tbsp cold water and mix to make a paste. add to pot to thicken. Dish all of the venison into a big enough oven dish. Remove bay leaves and cover with pastry and paint over with mixed egg.
Tip: When you cover the dish with the pastry, only cut the pie crust to size after it has come out of the oven. The crust will shrink when baked and when cut afterwards it will still look perfect. Bake for 20 – 25 min.
- Venison Pies (innatthecrossroads.com)
- Why venison is the perfect meat | Oliver Thring (guardian.co.uk)
- Venison cooked in a Stone (age) Oven (devonium.wordpress.com)