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>\nServes 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
0<\/span>0<\/span><\/div>","protected":false},"excerpt":{"rendered":"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],"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"}],"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}]}}