Loin of venison1/20/2024 Younger deer tend to produce more tender meat though hanging and ageing of the meat and the stress levels at slaughter will have a major impact on the flavour and texture so don’t reject an older deer immediately. The deer are not shot to produce the best meat but rather for pragmatic reasons which means that there may be a lot of variation in texture and quality from deer to deer. Slice the venison into 2cm/ inch slices and serve with steamed purple sprouting broccoli or some other good greens. The majority of wild venison come from herds culled to keep numbers down which is a routine part of countryside management. Add the blueberries and simmer slowly for 4 minutes, then remove the pan from the heat, add the butter, and jiggle and shake the pan around so the sauce goes slightly opaque and shiny. Deer are shot in the pasture where they spend their lives so do not have to travel to an abattoir before slaughter– a major factor in reducing stress in the animal which gives even tastier meat. Many farms (where deer are free to roam around grazing in herds) sell their own meat in on-site farm shops, meaning a shorter supply chain. It can even be argued that farmed venison in the UK is even more of an ethical choice than wild venison. To butterfly a venison loin or other meat is simply to cut it most of the way through, spread it out, and then pound it flat. Reserve some of the cooking liquor from the pie mix, reduce it to a thick sauce then stir through a knob of butter and infuse with a fresh bay leaf a small splash of green chartreuse will add a real aromatic depth of flavour.In terms of animal welfare, both farmed and wild venison tend to come up trumps in comparison to other game and meat.Since these tenderloins are naturally lean, the best way to cook them is to pan-sear or grill them over high heat for a short period of time. A lean meat, its rich gamey taste is beautiful in a roast haunch or fried fillet, or fantastic slow-cooked in a casserole. Published on NovemSimilar to beef tenderloin only leaner and richer in flavor, venison tenderloin is a favorite cut among venison lovers and a great introduction to game meats for the unfamiliar. Add some oil and sauté the tubes of salsify until golden brown From wild Scottish deer, our fresh venison has a great depth of flavour.When the venison is cooked and has been removed from the pan, tip the remaining butter out and wipe the pan with some kitchen paper.Cook the salsify in the chicken stock then keep in the stock until needed. Peel the salsify and cut in to 7cm batons then place the batons into acidulated water (water with a splash of lemon juice) – this will stop the salsify from going brown.Mix the cabbage with the double cream and blitz to a purée with a handheld blender.Bring a large pan of boiling water to the boil and add the shredded cabbage.When the butter has melted baste the loins continually for 6 minutes before removing from the pan.Once the meat is nicely coloured, add the butter to the pan with the rosemary, thyme and garlic. In the meantime, season your venison with plenty of sea salt and black pepper. Use a neutral oil such as rapeseed oil for searing at high temperatures Put the pan on a medium to high heat, until the oil starts to smoke.Season the venison pieces then colour on all sides in a heavy-bottomed frying pan on a high heat.1kg desiré potatoes, peeled and coveredĬooking instructions For the venison loin:.Storage: Supplied chilled and Vacuum Packed. 4 x 180g portion of Highland Venison loin From wild Scottish deer, the Venison Loin Fillet is the very best of venison cuts, suitable for roasting or frying with a fantastic rich gamey flavour.
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