http://1245.forumotion.net/venison-recipes-f1/-t1.htm Thu, 23 Jul 2009 17:49:39 GMT 10 http://illiweb.com/fa/prosilver_magenta/site_logo.gif http://1245.forumotion.net/venison-recipes-f1/-t1.htm http://1245.forumotion.net/venison-recipes-f1/venison-stir-fry-t89.htm Admin 1 LB venison steak Steaks should be cut into ¼ inch strips 1 medium pepper 1 large tomato 1 small onion ½ cup pre-sliced Portabella mushrooms 1 tbsp. olive oil Slice and clean pepper, tomato, and onion. Set aside with pre-sliced mushrooms. Pre-heat large sauté pan, using high heat. Add olive oil, immediately followed by steaks. Maintain the high heat, as steaks are best when cooked fast. This will prevent the venison from ... Venison Recipes. Thu, 23 Jul 2009 17:49:39 GMT http://1245.forumotion.net/venison-recipes-f1/venison-stir-fry-t89.htm#89 http://1245.forumotion.net/venison-recipes-f1/venison-stir-fry-t89.htm http://1245.forumotion.net/venison-recipes-f1/venison-steak-sandwiches-t86.htm Admin Ingredients 400g Venison steaks 2 tbsp teriyaki marinade 1 tsp Sesame oil For the mustard mayonnaise 4 tbsp mayonnaise 1 tbsp wholegrain Mustard 1 pinch black pepper For the caramelised onions 50g unsalted Butter 2 large Onions, finely sliced 2 tsp caster sugar 1 tbsp Balsamic vinegar 2 loaves ciabatta bread, split in half 75g salad leaves Method Trim any fat or sinew from the venison and place in plastic bag with the teriyaki marinade and sesame ... Venison Recipes. Thu, 23 Jul 2009 17:22:49 GMT http://1245.forumotion.net/venison-recipes-f1/venison-steak-sandwiches-t86.htm#86 http://1245.forumotion.net/venison-recipes-f1/venison-steak-sandwiches-t86.htm http://1245.forumotion.net/venison-recipes-f1/venison-pasties-t75.htm Admin Venison Pasties 1 lb. venison, ground up 1 med. potato, grated 1 med. onion, grated 1 med. carrot, grated 1 egg Salt & pepper (opt.) Pastry (favorite) Stir venison, grated vegetables, eggs and seasonings together with a fork. Roll a portion of pastry out and cut in 6" circle for turnovers. Spoon meat mixture on to half of circle. Fold over and press edges with a fork to seal. John. Venison Recipes. Tue, 31 Mar 2009 19:12:34 GMT http://1245.forumotion.net/venison-recipes-f1/venison-pasties-t75.htm#75 http://1245.forumotion.net/venison-recipes-f1/venison-pasties-t75.htm http://1245.forumotion.net/venison-recipes-f1/venison-roasted-with-red-wine-t70.htm Admin Venison roasted with red wine. Cook Time: 3 hours Ingredients: 1 cup dry red wine 1 cup water 1 1/2 teaspoons salt 1 large bay leaf or 2 small bay leaves 6 whole cloves 1/2 teaspoon ground allspice 1 large onion, sliced one venison roast, chuck or rump, about 4 1/2 to 6 pounds 2 tablespoons bacon drippings or oil Preparation: Combine first 7 ingredients to make a marinade. Put meat in a deep non-reactive container; pour marinade over meat. Cover and refrigerate for ... Venison Recipes. Thu, 26 Feb 2009 14:56:43 GMT http://1245.forumotion.net/venison-recipes-f1/venison-roasted-with-red-wine-t70.htm#70 http://1245.forumotion.net/venison-recipes-f1/venison-roasted-with-red-wine-t70.htm http://1245.forumotion.net/venison-recipes-f1/venison-sausages-t69.htm Admin Posted: Wed Jan 21, 2009 12:53 pm Post subject: Top sausage recipe!! -------------------------------------------------------------------------------- Sausage Recipe Base Mix: VENISON - 10kg COOKING BACON - 6kg SUGAR - 3 hpd tbsp SAGE - 2 hpd tbsp BLACK PEPPER - 1 lvl tbsp GARLIC GRANULES - 1 lvl tbsp NUTMEG - 1 lvl tbsp RUSK - 1kg (Plus equivalent Volume of water, normally 2 ltr) (Salt is not required if using bacon instead of pure pork fat.) ... Venison Recipes. Wed, 25 Feb 2009 00:46:58 GMT http://1245.forumotion.net/venison-recipes-f1/venison-sausages-t69.htm#69 http://1245.forumotion.net/venison-recipes-f1/venison-sausages-t69.htm http://1245.forumotion.net/venison-recipes-f1/seared-fillet-of-muntjac-with-flageolet-beans-t53.htm Admin Seared fillet of muntjac with flageolet beans 2 fillets of Muntjac, each trimmed of all sinew and cut into 3 Small bunch of thyme 2 cloves of garlic 3 tbsp olive oil 450 g washed tinned flageolet beans 2 shallots, finely chopped 1 red onion, finely chopped 1 small bunch of chopped flat parsley 24 cherry tomatoes, cut in half Salt and Pepper 1 lemon 1 glass red wine 25 g butter 1 tbsp flour Grate one clove of garlic with half the thyme, and half the olive ... Venison Recipes. Wed, 14 Jan 2009 01:48:37 GMT http://1245.forumotion.net/venison-recipes-f1/seared-fillet-of-muntjac-with-flageolet-beans-t53.htm#53 http://1245.forumotion.net/venison-recipes-f1/seared-fillet-of-muntjac-with-flageolet-beans-t53.htm http://1245.forumotion.net/venison-recipes-f1/venison-in-ale-t48.htm Admin You need, 1 1/2 lbs of venison. 4 bay leaves. Mushrooms. 1 onion, chopped. 1 bottle of dark ale. Worcester sauce. 1 stock cube. 1 tin of tomatoes. Plain flour. Salt and pepper. The method. Dice the venison, cover in flour and fry until brown on all sides. Add the onion to the venison and fry until soft. Now move the meat and onions to a casserole dish and add the ale, mushrooms, tomatoes, bay leaves, worcester sauce, stock cube and finally, salt and pepper. Add enough ... Venison Recipes. Sun, 26 Oct 2008 20:39:34 GMT http://1245.forumotion.net/venison-recipes-f1/venison-in-ale-t48.htm#48 http://1245.forumotion.net/venison-recipes-f1/venison-in-ale-t48.htm http://1245.forumotion.net/venison-recipes-f1/roast-shoulder-of-roe-deer-my-way-t43.htm Admin You need. 1 shoulder of Roe Deer. Dried herbs, parsley, thyme and rosemary. (You can use your own favourites) A packet of fat smoked bacon mis-shapes. Method. Lay a piece of tin foil on a flat surface and spread some fat bacon on the foil, sprinkle the dried herbs all over the bacon. Now lay the venison on the bacon and sprinkle dried herbs on the venison and more bacon top. Loosely fold the foil over and seal the ends. Roast at gas mark 5 for about 2 and a 1/2 hours. Serve ... Venison Recipes. Mon, 06 Oct 2008 17:31:51 GMT http://1245.forumotion.net/venison-recipes-f1/roast-shoulder-of-roe-deer-my-way-t43.htm#43 http://1245.forumotion.net/venison-recipes-f1/roast-shoulder-of-roe-deer-my-way-t43.htm http://1245.forumotion.net/venison-recipes-f1/rack-of-venison-with-a-mustard-and-rosemary-crust-t42.htm Admin Will serve 4 people. You need, 1 rack of venison. Salt and pepper. And for the mustard and rosemary crust: 3 finely chopped cloves of garlic. Optional. 3 tbsp softened butter. 2 tbsp mustard. 3 tbsp rosemary, finely chopped. 6 tbsp parsley, finely chopped. 8 tbsp white breadcrumbs. Preheat your oven to 200C or Gas mark 6. Season the venison all over. Using a sharp knife,lightly score the venison in a criss cross patern, this will help the crust stick to the venison. Mix ... Venison Recipes. Mon, 06 Oct 2008 17:04:20 GMT http://1245.forumotion.net/venison-recipes-f1/rack-of-venison-with-a-mustard-and-rosemary-crust-t42.htm#42 http://1245.forumotion.net/venison-recipes-f1/rack-of-venison-with-a-mustard-and-rosemary-crust-t42.htm http://1245.forumotion.net/venison-recipes-f1/venison-with-chilli-lime-and-black-pepper-butter-t40.htm Admin This will serve six people. You need, 2 red chillis, chopped. 3 tbsp sweet chille sauce. A handful of fresh corriander, chopped. Juice and the grated zest of one lime. 1tbsp crushed black peppercorns. 175g softened unsalted butter. A pinch of salt. Mix all the ingredients together and form a log shape. Now wrap in cling film and either refridgerate or freeze the log. Cut thin slices off the log and serve on grilled or barbecued venison. John. Venison Recipes. Mon, 06 Oct 2008 15:51:11 GMT http://1245.forumotion.net/venison-recipes-f1/venison-with-chilli-lime-and-black-pepper-butter-t40.htm#40 http://1245.forumotion.net/venison-recipes-f1/venison-with-chilli-lime-and-black-pepper-butter-t40.htm http://1245.forumotion.net/venison-recipes-f1/venison-jerky-t19.htm trapper [color=blue]The venison should be a good cut, ie from haunches or from a long GRAINED section of meat. 1. Slice meat with grain ( across grain produces tougher and more fragile pieces) 1/8TH THICK or thereabouts. 2. Marinade. For approx 2 pounds meat, 1 kilo- ish add 2 tablespoons Teriyaki sauce , 4 tablespoons dark soy sauce,3 tablespoons soft brown sugar or dark treacle /molasses. 1 tablespoon crushed black peppers, 1/2 OZ of stabilizer (from any good butchers suppliers) this kills enzymes ... Venison Recipes. Tue, 23 Sep 2008 23:06:45 GMT http://1245.forumotion.net/venison-recipes-f1/venison-jerky-t19.htm#19 http://1245.forumotion.net/venison-recipes-f1/venison-jerky-t19.htm http://1245.forumotion.net/venison-recipes-f1/venison-goulash-t14.htm Admin Ingredients. 900 g shoulder of venison. 2 cloves garlic, finely chopped. 3 onions, peeled and chopped. 6 crushed juniper berries. 2 tsp dried thyme. 2 tbsp vegetable oil. 2 tbsp plain flour. 2 tbsp sweet paprika. Method. Preheat the oven to 160C or gas mark 3. Cut the venison into bite sized chunks. Next, heat the oil in a large casserole and brown the venison all over. When browned, remove the venison and put on a plate. To the casserole add the garlic and the onion and ... Venison Recipes. Mon, 22 Sep 2008 19:34:57 GMT http://1245.forumotion.net/venison-recipes-f1/venison-goulash-t14.htm#14 http://1245.forumotion.net/venison-recipes-f1/venison-goulash-t14.htm http://1245.forumotion.net/venison-recipes-f1/roast-venison-with-orange-rosemary-t1.htm Admin Serves. 8 Prep time. 15 minutes. Cooking time. 75 minutes. Ingredients. 2.5 kg boneless venison joint. 3 tablespoons of orange marmalade. 1 1/2 tablespoons of freshly chopped rosemary. 1-2 cloves of garlic, crushed. Freshly ground black pepper. 150ml stock. 100g unsalted butter, cold, cut into cubes. For the garnish. Fresh rosemary. Method. 1. Preheat the oven, roast the venison following the instructions on the pack. 2. Melt the marmalade and stir in the ... Venison Recipes. Mon, 15 Sep 2008 20:35:24 GMT http://1245.forumotion.net/venison-recipes-f1/roast-venison-with-orange-rosemary-t1.htm#1 http://1245.forumotion.net/venison-recipes-f1/roast-venison-with-orange-rosemary-t1.htm