Venison & Rhubarb

I took the plunge and gave it a whirl and surprise, surprise - it worked!

Firstly prepared Rosti, grated parboiled potatoes in with some onion and salt & pepper and put in individual molds. These were then pan-fried in butter until crisp.

The venison was rump, these were rubbed in olive oil and seasoned then on a very high heat cooked in a non-stick pan for about 8 mins, then into the oven at about 150 for a further 8 mins, taken out and rested for about 5 mins.

The rhubarb was gently poached in water with a touch of sugar. It was then pureed.

In the pan the venison was cooked in we deglazed with some red wine and some of the Rhubarb liquor.

Venison then sliced and served on top of the Rosti, drizzled with the wine reduction and the Rhubarb served on the side.

Really enjoyed it!

I also think that the Rhubarb would be good spiced............. What do you think?

Venison & Rhubarb???

I have a piece of Roe leg (whole muscle not entire haunch)and some freshly picked Rhubarb.

I am just wondering if I can marry the two together? I think it should work.....

Any thoughts? Feel free to comment! ;-)

Biltong!

As Biltong is very addictive (and takes time to make) it is advisable to make it in large quantities!

Depending on if you like it lean or fatty will determine the meat that you decide to use. Most cuts of meat can be used for Biltong, I personally prefer venison but beef is also very good, it is all personal preference.In South Africa it is made from various game. Also it is trail and error with the spices so if you like it hot add more chili etc.

5lb meat, all sinew removed

Biltong Spice: (mix all ingredients together)

3oz each of Sea Salt, crushed Black Pepper, Coriander Seeds (all finely ground)

Garlic and Chili flakes to personal taste

1/4 Vinegar 

1/2 teaspoon Bicarbonate of Soda (inhibits mold and tenderises the meat)

Cut the meat into long strips keeping a uniform thickness so that it dries evenly. Cut with the grain not against it.

Rub the Biltong Spice into the meat so that it is well covered and place in a plastic container in a cool place for about 12 hours.

Remove the meat and place on a cooling tray to let the excess drip off. Hang in a well ventilated place (with the pieces not touching each other) and leave to dry. This will take around 3-4 days.

Then just sit back and watch it vanish!

Enjoy

Venison

You can purchase Venison from several butchers in the Ribble Valley including Roy Porters in Chatburn and also Country Style Meats at Clitheroe Auction Mart www.countrystylemeats.co.uk

Venison can also be purchased from food registered stalkers.

Be aware where you purchase your venison from, as a lot of it may be poached and therefore you will not be guaranteed quality or indeed the hygiene of the meat! Or even how the animal was dispatched.

You can also purchase on line from the likes of Nicola Fletcher at Seriously Good Venison.

Enjoy and please purchase responsibly!

Venison Loin with Red Wine reduction

To serve 2

Preheat oven to 180

Trim the loin making sure that all sinew and 'silver' skin is removed.  Rub with olive oil and season.

Place in a hot non stick frying pan and cook on all sides for about 4 mins in total.

Put on a tray into the oven for about 12 mins.

Remove and leave to rest for about 10 mins in a warm place.

Meanwhile add some red wine to the frying pan, scraping up and bits. Add a couple of teaspoons of Redcurrant Jelly and reduce.

Slice the Venison (should be pink inside) and serve with mash or dauphinois potatoes with the reduction spooned over the Venison.

Delicious!