{"id":894,"date":"2010-03-17T12:24:05","date_gmt":"2010-03-17T12:24:05","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=894"},"modified":"2010-03-17T12:24:05","modified_gmt":"2010-03-17T12:24:05","slug":"recipe-two-ways-with-loin-of-venison","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/03\/17\/recipe-two-ways-with-loin-of-venison\/","title":{"rendered":"Recipe | Two ways with loin of venison"},"content":{"rendered":"

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It’s National Butchers’ Week, and what better way to celebrate than with a couple of venison recipes? The beauty of venison is that it is, in some form or other, always in season. It is a delicious, gamey meat, which has the added benefit of being incredibly lean.<\/p>\n

You’ll need to trim the sinew first. It’s a slightly fiddly job (more easily done when the saddle is still on the bone), but with a sharp knife and 5 minutes of patience you’ll be grand.<\/p>\n

[I’m furious because I’ve lost the lead to upload the photographs I took. Until I find it you will have to use your imaginations]<\/p>\n

Loin of venison au poivre<\/span><\/p>\n

Serves 2<\/p>\n

2 pieces of roe doe loins, about 300g each, sinew trimmed<\/p>\n

1 tablespoon of black peppercorns, crushed in a pestle and mortar<\/p>\n

Rapeseed or olive oil<\/p>\n

25g butter<\/p>\n

Brandy<\/p>\n

2 teaspoons redcurrant jelly<\/p>\n

A little stock\/water<\/p>\n

Salt<\/p>\n

– Coat the meat as thoroughly as you can with the peppercorns. You are looking for a crust that, once cooked, is ever so slightly resistant to the advances of a steak knife. See an example with beef here<\/a>.<\/p>\n

– Heat a drop of oil in a frying pan over a high heat. Season the meat with salt and fry for 5 minutes on each side. Remove from the pan and rest on a warm plate.<\/p>\n

– Add a splash of brandy and boil off the alcohol, before adding a little stock, the butter, and the redcurrant jelly. Stir until it comes together, check the seasoning (it’s unlikely to need pepper).<\/p>\n

– Serve the loin sliced with mashed potato and the sauce.<\/p>\n

***************************<\/p>\n

Venison stroganoff<\/span><\/p>\n

Serves 4<\/p>\n

2 venison loins, trimmed and sliced<\/p>\n

1 red onion, peeled and chopped<\/p>\n

1 clove garlic, peeled and sliced<\/p>\n

2 teaspoons paprika<\/p>\n

A handful of button mushrooms, quartered<\/p>\n

A splash of brandy<\/p>\n

300ml single cream<\/p>\n

Flat-leaf parsley, finely chopped<\/p>\n

Juice of half a lemon<\/p>\n

Oil, salt, pepper<\/p>\n

– Heat a little oil in a saute pan and quickly brown the meat. Remove and set aside. Lower the temperature and add the onion and garlic. Season with salt and pepper and sweat until softened.<\/p>\n

– Add the paprika and mushrooms and saute until the mushrooms are thinking about being cooked. Now add the brandy and cream. Bring to the boil and simmer until slightly thickened.<\/p>\n

-Return the venison to the pan along with a handful of chopped parsley. Simmer for 4-5 minutes until the meat is cooked through (beware though, venison cooks quickly). Finish with the lemon juice and serve with boiled rice.<\/p>\n

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It’s National Butchers’ Week, and what better way to celebrate than with a couple of venison recipes? The beauty of venison is that it is, in some form or other, always in season. It is a delicious, gamey meat, which has the added benefit of being incredibly lean.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[114,679,749,829,830],"class_list":["post-894","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-butchers-week","tag-saddle","tag-stroganoff","tag-venison","tag-venison-au-poivre"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-eq","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/894","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=894"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/894\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}