Home' Advocate Communications : Fiordland Advocate 27 January 2011 Contents WHAT’S COOKING
Page 12 | 27 January, 2011
Venison is becoming more
popular on the weekly menu,
and understandably so.
It’s tasty, tender, versatile,
lean and healthy being lower in
cholesterol, fat and calories than
other red meats. And, equally
importantly, venison is quick to
prepare. This makes it ideal for
And happily for home cooks,
this power pack of protein is
becoming more readily available
from supermarkets at a more
Venison can be substituted for
beef – as a stir-fry, grill, pan-fry,
barbecue or casserole. Generally
farmed venison requires less
cooking than other red meats.
Frying and grilling cuts need
to be cooked swiftly with care
to preserve the juices and
Farmed venison – the variety
available from supermarkets,
butchers and some delicatessens
– is more tender and less gamey
than wild venison. Farm-raised
venison comes with the assurance
that the deer are grass fed
although during the colder months
the diet can be supplemented
with hay or silage.
Farmed venison is also free
of hormones, antibiotics and
growth stimulants. In addition,
it is processed in accordance
with international standards for
hygiene, traceability and food
Cervena is a registered mark
given to farmed venison that has
reached export quality standards.
• Remove any sinew or
membrane before cooking.
• Use high temperatures to cook
the meat and seal in the juices
• Do not overcook the meat.
Because it is lean, overcooking
will cause the meat to become dry
• Do not cook past the medium-
rare stage except when making
• Stewing venison – as with
stewing beef – requires long, low
• Have all the sauces and
accompaniments ready before
cooking the venison.
• After cooking, rest the venison
for 5-10 minutes before slicing.
Sauce: 6 tablespoons red currant
2 teaspoons red wine vinegar
1 cup mixed fresh or frozen berries
eg. raspberries, blueberries,
blackberries, blackcurrants, pitted
Venison: 400g packet farmed
venison medallions eg Silver Fern
1 teaspoon smoked paprika
2 teaspoons each: freshly ground
black pepper, olive oil
To make the sauce, heat the red
currant jelly together with the red
wine vinegar. Add the berries and
Tie the medallions into neat
shapes, if required. Sprinkle both
sides with the paprika and black
Heat the oil in a heavy frying pan.
Pan-fry the medallions for about
3-4 minutes each side. The meat
should still be pink in the centre.
Remove the medallions to a warm
platter. Cover and rest for 4-5
Remove any ties. Serve the warm
sauce over or alongside the
venison. Serves 3.
Venison medallions with mixed berry sauce
2 tablespoons each: brown sugar,
Asian fish sauce, grated root ginger,
2 cloves garlic, crushed
400g farmed venison grilling steak
eg medallions, Denver leg
Dressing: 1⁄2 cup fresh lime juice
6 tablespoons each: water, sugar,
Asian fish sauce
1-2 teaspoons diced chilli
4 shallots, diced
Salad: 150g dried, 5mm wide, rice
4-5 cups mixed baby salad greens
1 cup fresh mint leaves, sliced
Combine the brown sugar, fish
sauce, ginger, soy sauce and
garlic. Mix well.
Place the venison in a plastic bag.
Add the marinade and move the
meat around so it is well coated.
Refrigerate for 4 hours.
Meanwhile, combine the dressing
ingredients, stirring until the sugar
Break the noodles into smaller
lengths. Cook in a large saucepan
of boiling, salted water until
tender, about 7 minutes. Drain,
rinse under cold water and pat
dry. Toss in a bowl with a little of
Remove the meat from the
marinade, pat dry and return it to
room temperature. Grill or pan-fry
for about 3-4 minutes each side.
Transfer the meat to a cutting
board. Cover and rest for about 15
Combine the salad greens and
mint in a large bowl. Toss the
salad in enough dressing to coat.
Pile the noodles in the centre of
four or six serving plates. Mound
the greens on top of the noodles.
Thinly slice the venison across the
grain and arrange on the greens.
Drizzle with a little dressing and
serve the remaining in a jug.
Venison and rice stick noodle salad
400g farmed venison steak for
grilling or frying
1 each: green, red peppers
1 tablespoon each: olive oil, finely
grated root ginger
1 chilli, seeded and diced (optional)
1 clove garlic, crushed
freshly ground black pepper to
3-4 tablespoons red wine
2 medium tomatoes, quartered
Slice the venison into 5mm thick
ribbons. Seed and thinly slice the
Heat the oil in a heavy wok or
frying pan over high heat. Add
the ginger, peppers, chilli and
garlic and stir-fry, until just tender.
Remove to one side.
Add the venison to the wok.
Stir-fry for 1 minute or until
just cooked. Return the pepper
combination to the pan. Season.
Add the wine and continue stir-
frying for about 1 minute. Add
the tomatoes and cook for 1
minute to heat through. Serve
immediately with rice or noodles.
Venison stir-fry with peppers
1kg farmed venison stewing steak
3 tablespoons flour
salt and pepper to taste
2 tablespoons olive oil
6 black peppercorns
1 bay leaf
3/4 cup each: red wine, tomato
1 onion, sliced
200g mushrooms, sliced
Preheat the oven to 160°C.
Cut the venison into 3cm cubes.
Season the flour with salt and
pepper. Toss the cubes in the
seasoned flour to coat.
Heat the oil in a heavy casserole
suitable for the hob and oven.
Brown the venison in batches.
Combine with all the other
ingredients. Cover and cook in the
oven for 2 hours, until tender.
Great served with baked potatoes
and sautéed red cabbage.
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