Braised Venison for Dinner

Latest Articles

Braised Venison for Dinner

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

Jam Lady

Joined: 28 Dec 2006
Posts: 2571
Location: New Jersey, USA

Posted: Mon Sep 23, 19 2:33 pm Post subject: Braised Venison for Dinner

Dinner last night was braised boneless venison haunch (retrieved from the freezer, 2 pounds 14 ounces in weight so a little over a kilo) on a bed of carrot, celery, onion, small leek mirepoix, with a little port and red vermouth, and half as much red wine vinegar. Topped with sliced onion and some strips of uncooked bacon. Brought just to a boil in a heavy Le Creuset casserole, lid on, in oven at 325 degree Fahrenheit for 90 minutes.

Mr Jam Lord thought the meat was just right. Myself, just a touch too well done. Next time I will try cooking it at 300 degrees Fahrenheit for the same time.

Sides were mashed potatoes and oven roasted beets. Dessert was individual plum cobblers. Must be autumn - Italian blue plums are available once again.

Leftover venison (deliberate, I plan for leftovers) will be hash or maybe pot pie. Or maybe both.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Sep 23, 19 3:52 pm Post subject:
Sounds good.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Mon Sep 23, 19 4:20 pm Post subject:
Just what is needed in this weather! Managed to get soaked through today and looked very much like a drowned rat.... good thing dpack wasn't anywhere near...

dpack

Joined: 02 Jul 2005
Posts: 46211
Location: yes

Posted: Mon Sep 23, 19 5:31 pm Post subject:
yum slow, coolish and long is good for most bits that run or work out in other disciplines. underground /overground is a good combo with game

dpack

Joined: 02 Jul 2005
Posts: 46211
Location: yes

Posted: Mon Sep 23, 19 5:37 pm Post subject:
i am very careful about target identification drowned is a horrible way to dispatch them ha ha ha that is re shan's rat allegations

dpack

Joined: 02 Jul 2005
Posts: 46211
Location: yes

Posted: Mon Sep 23, 19 5:41 pm Post subject:
i dont think this should be in recipes but rat baits are a science and art.

dpack

Joined: 02 Jul 2005
Posts: 46211
Location: yes

Posted: Mon Sep 23, 19 5:54 pm Post subject:

dpack wrote:

i am very careful about target identification

drowned is a horrible way to dispatch them

ha ha ha
that is re shan's rat allegations

ps tie the bait to the end of the stick. trapping 1.01

sgt.colon

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Tue Sep 24, 19 8:24 am Post subject:
Sounds yummy JL. Venison is my favourite meat.

Jam Lady

Joined: 28 Dec 2006
Posts: 2571
Location: New Jersey, USA

Posted: Fri Sep 27, 19 1:08 pm Post subject:
Took some of the leftover braised venison and put it through the meat grinder. Mixed with pre-cooked then shredded potato, a beaten egg, a little flour. Browned in cast iron frying pan filmed with oil, flipped, browned other side. Made a mustard sauce with venison stock (made from the bones) thickened with corn starch. Not bad, considering I didn't have a recipe.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Fri Sep 27, 19 1:59 pm Post subject:
That sounds delicious!!

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT
Page 1 of 1

View Latest Posts