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OK, to start off my healthy food try this Venison Steak. Venison is a really good lean meat thast can help you lose weight. the meat is tender and high in good protiens.
Ingredients: -
1 off Venison Steak - Get this from Flethchers - see link below
1 table spoon of chinese five spice
Method
1 - Take the Venison and rub the five spice into the meat. leave overnight in the firdge to marinade
2 - Preheat a griddle until it is smoking, of use a heavy frying pan.
3 - Place the venison on a worktop and rub a little sunflower oil into the steak. this helps it cook.
4 - Place the steak in the griddle or pan for about 2 mins each side, or until slightly chared, and still pink in the middle. the steal should still be slightly springy when cooked, and not tough like an old boot.
5 - Now serve this with some steamed veg like cabbage or even some roasted peppers as they work well with venison, and some boiled salad potatoes.
I love Venison done with five spice they really do work well together. but try it with just cinamon and ginger powder as they work well too. or even do not have any spices as the meat speaks for itself.
Showing posts with label Game. Show all posts
Showing posts with label Game. Show all posts
Friday, January 8, 2010
Thursday, December 3, 2009
Roast Haunch of Venison
Sorry I’ve been away for a while, but I have just moved jobs from Glasgow office to the site office at the Grangemouth refinery and have not had time to do much this week.
Well at the weekend my wife and I went to Mitchells in Carmunock for our annual birthday meal and it was great. She had fillet steak and I had Venison, so in honour of the venison I had here is my own recipe for Haunch of venison.
Ingredients: -
1 off Haunch of venison
1 table spoon of Chinese five spice
2 glasses of red wine
Method
1 - Take the haunch of venison and rub the five spice into the meat. Leave overnight to marinade
2 - Preheat oven to 190deg C / Gas Mark 5
3 - Take a roasting dish and place a large piece of tinfoil in the base. Place the venison in the foil and pour over the red wine. Close the foil around the venison ensuring it is sealed.
4 - Cook the venison for about 1.5 to 2 hours dependent on the size of the meat. The foil will allow the venison to steam in the red wine and the meat should be tender when cooked. Baste half way through cooking as this will allow you to check how the meat is cooking.
Serve this with either creamy mash potatoes or crispy roast potatoes. It is so amazing you will never go back to roast beef.
I like to get my venison at a place near my mother-in-law's in Kinross. They are called Fletcher's and they do mail order. Here is the link:
Fletchers of Auchtermuchty
http://seriouslygoodvenison.co.uk/index.php
Well at the weekend my wife and I went to Mitchells in Carmunock for our annual birthday meal and it was great. She had fillet steak and I had Venison, so in honour of the venison I had here is my own recipe for Haunch of venison.
Ingredients: -
1 off Haunch of venison
1 table spoon of Chinese five spice
2 glasses of red wine
Method
1 - Take the haunch of venison and rub the five spice into the meat. Leave overnight to marinade
2 - Preheat oven to 190deg C / Gas Mark 5
3 - Take a roasting dish and place a large piece of tinfoil in the base. Place the venison in the foil and pour over the red wine. Close the foil around the venison ensuring it is sealed.
4 - Cook the venison for about 1.5 to 2 hours dependent on the size of the meat. The foil will allow the venison to steam in the red wine and the meat should be tender when cooked. Baste half way through cooking as this will allow you to check how the meat is cooking.
Serve this with either creamy mash potatoes or crispy roast potatoes. It is so amazing you will never go back to roast beef.
I like to get my venison at a place near my mother-in-law's in Kinross. They are called Fletcher's and they do mail order. Here is the link:
Fletchers of Auchtermuchty
Wednesday, November 18, 2009
Great Real Gravy for Roast Beef or Chicken
This is a recipe that I got when talking to an old lady in a hotel when I was away with work. She described it in such detail then went away and wrote it down for me. She was really sweet. This can be used for any roast meat Beef, Chicken, Pork, Venison, you choose.
Step 1 – lay sticks of celery, quartered pealed onions and large peeled halved carrots on a roasting tray. Add a touch of water. Place the meat you want to roast on top of the veg. and roast your meat as normal using the juices to baste.
Step 2 – When the meat is cooked to your desired taste, remove the meat from the pan and remove the veg to a bowl. Now put the roasting pan over a low heat and deglaze with either a few glasses of red wine for beef or venison, and white wine for pork or chicken. Number of glasses of wine will be dependent on the size of the meat roasted. I say about 1 glass for every 1 kg. use a whisk to deglaze it’s much better.
Step 3 – As a great touch now add a few teaspoons of horseradish sauce if it’s beef gravy, or fresh sage for either chicken or Pork. Now add a few teaspoon of corn flour to thicken the mixture till it’s a sort of rue.
Step 4 – As the mix starts to bubble, ensure it is not burning, add about a litre of stock. Chicken stock if the meat is chicken, Ham stock if the meat is Pork, or beef stock if the meat is Beef or Venison. Mix well and add the veg again. Allow it to thicken.
Step 5 – Remove from the heat drain the gravy into a large jug. (you can use the vegetables as a base for a soup by liquidising them, have them with your meal as an accompaniment or just throw them away. Sometimes I actually liquidise the whole lot and have that as my gravy, but it’s not really smooth when you do that, more rustic and hearty than
Step 6 - Now into the jug of gravy add a few tea spoons of gravy granules and whisk until the gravy is thick. This may sound like sacrilege after all the work you have done, but it works really well and makes nice thick tasty gravy.
Step 7 – Enjoy this with your traditional roast dinner. It is really nice and well worth all the effort.
Step 1 – lay sticks of celery, quartered pealed onions and large peeled halved carrots on a roasting tray. Add a touch of water. Place the meat you want to roast on top of the veg. and roast your meat as normal using the juices to baste.
Step 2 – When the meat is cooked to your desired taste, remove the meat from the pan and remove the veg to a bowl. Now put the roasting pan over a low heat and deglaze with either a few glasses of red wine for beef or venison, and white wine for pork or chicken. Number of glasses of wine will be dependent on the size of the meat roasted. I say about 1 glass for every 1 kg. use a whisk to deglaze it’s much better.
Step 3 – As a great touch now add a few teaspoons of horseradish sauce if it’s beef gravy, or fresh sage for either chicken or Pork. Now add a few teaspoon of corn flour to thicken the mixture till it’s a sort of rue.
Step 4 – As the mix starts to bubble, ensure it is not burning, add about a litre of stock. Chicken stock if the meat is chicken, Ham stock if the meat is Pork, or beef stock if the meat is Beef or Venison. Mix well and add the veg again. Allow it to thicken.
Step 5 – Remove from the heat drain the gravy into a large jug. (you can use the vegetables as a base for a soup by liquidising them, have them with your meal as an accompaniment or just throw them away. Sometimes I actually liquidise the whole lot and have that as my gravy, but it’s not really smooth when you do that, more rustic and hearty than
Step 6 - Now into the jug of gravy add a few tea spoons of gravy granules and whisk until the gravy is thick. This may sound like sacrilege after all the work you have done, but it works really well and makes nice thick tasty gravy.
Step 7 – Enjoy this with your traditional roast dinner. It is really nice and well worth all the effort.
Tuesday, November 10, 2009
Venison Pie
This was a recipe of my grandmothers and I have made a few small tweaks to make it better. I made it for my Mother-in-law on Sunday night and she was well impressed, so a few points for me on the old ladies score pad.
Ingredients: -
0.5 kg of diced venison
150g button Mushrooms cut to the same size as the meat, (it is better to use wild mushrooms but these are not always available).
150g of chopped mixed peppers, (roughly chop them to about 1 to 1 1/2" pieces)
A little sunflower oil
1 large onion finely chopped
2 cloves of garlic, crushed
1/2 bottle of red wine
2 tea spoons Chinese 5 spice
2 tea spoons of English Mustard
2 tea spoons of brown sugar
2 tablespoons of corn flour
Knob of butter
1 large pack of Puff Pastry (I never make my own, it's better to buy it)
1 beaten egg to glaze the pastry
Method: -
1 - Heat the oil in a pan, and brown the meat, remove and drain.
2 - Place the drained liquid from the venison back in the pan and add the onions and garlic to soften. As the onions go transparent add the meat again.
3 - Add the mushrooms, peppers, the red wine mustard and Chinese five spice, and simmer for 40-60 Min's. This will allow the meat to become tender.
4 - Add a little water if required and mix the corn flour with a little water and add to the stew, add the sugar and salt and pepper to taste. Allow the mix to cool.
5 - Place the filling into a pie dish and cover with the puff pastry. Apply an egg wash to the pastry. I find folding the pastry round the corners of the pie dish helps when the pastry starts to shrink while cooking, I also use a pie funnel as it stop the pastry falling into the filling and going soggy.
6 - Cook in a pre-heated oven at 200 deg C / 400 deg F /Gas Mark 6 for 30 - 40 Min's, until the pastry is golden brown.
Serve Immediately. I find that this goes really well with mashed sweet potato.
Ingredients: -
0.5 kg of diced venison
150g button Mushrooms cut to the same size as the meat, (it is better to use wild mushrooms but these are not always available).
150g of chopped mixed peppers, (roughly chop them to about 1 to 1 1/2" pieces)
A little sunflower oil
1 large onion finely chopped
2 cloves of garlic, crushed
1/2 bottle of red wine
2 tea spoons Chinese 5 spice
2 tea spoons of English Mustard
2 tea spoons of brown sugar
2 tablespoons of corn flour
Knob of butter
1 large pack of Puff Pastry (I never make my own, it's better to buy it)
1 beaten egg to glaze the pastry
Method: -
1 - Heat the oil in a pan, and brown the meat, remove and drain.
2 - Place the drained liquid from the venison back in the pan and add the onions and garlic to soften. As the onions go transparent add the meat again.
3 - Add the mushrooms, peppers, the red wine mustard and Chinese five spice, and simmer for 40-60 Min's. This will allow the meat to become tender.
4 - Add a little water if required and mix the corn flour with a little water and add to the stew, add the sugar and salt and pepper to taste. Allow the mix to cool.
5 - Place the filling into a pie dish and cover with the puff pastry. Apply an egg wash to the pastry. I find folding the pastry round the corners of the pie dish helps when the pastry starts to shrink while cooking, I also use a pie funnel as it stop the pastry falling into the filling and going soggy.
6 - Cook in a pre-heated oven at 200 deg C / 400 deg F /Gas Mark 6 for 30 - 40 Min's, until the pastry is golden brown.
Serve Immediately. I find that this goes really well with mashed sweet potato.
Monday, November 2, 2009
Roast Duck - Oriental Style
This is a recipe that I tried a few years ago and it was so good that my wife and I started to have it nearly every month. we got a bit sick of it that I stopped making it, then at the weekend she went out and bought a duck, so I just had to make it all again. It is really easy and the flavours are superb.
Ingredients: -
1 duck - any size
Kettle full of boiling water.
Chinese Five spice powder.
Sauce: -
2 table spoons of shred-less marmalade
1 glass of red wine
1 tea-spoon of Chinese five spice
2 table spoons of gravy granules
200ml of boiled water.
Method: -
1 - Take the duck and prick it all over with a carving fork or skewer then place it in a large bowl. Pour over the kettle of boiling water. This helps to take some of the fat out from under the ducks skin. Remove and then dry with a tea towel, or paper towels.
2 - Rub the five spice into the skin of the duck, massaging it all over. Place on a plate and marinade in the fridge for at least 2 hours. (Better to leave it overnight if possible)
3 - Pre-heat the oven to Gas mark 6 / 400deg F / 200 deg C. Cook the duck in the middle of the oven until the juices run clear. Then turn the oven to it's highest for 5-10 mins to crisp the skin.
4 - Take out the oven and rest for 10 mins before cutting. Now cut the duck down the centre and remove the breasts whole. Shred the remaining meats off the legs and the rest of the bird.
5 - For the sauce place the glass of red wine, the marmalade and the five spice in a pan and bring to the boil to burn off the alcohol from the wine.
6 - Add the 200 ml of boiled water and the gravy granules. This should make a nice thick sauce, if not add a little more gravy granules.
7 - Serve this with roasted sweet potatoes, fresh spring greens and the shredded duck on the side.
These dishes is great with a nice rich red wine such as the Canti mentioned in an earlier post, or try a rich Rioja.
Ingredients: -
1 duck - any size
Kettle full of boiling water.
Chinese Five spice powder.
Sauce: -
2 table spoons of shred-less marmalade
1 glass of red wine
1 tea-spoon of Chinese five spice
2 table spoons of gravy granules
200ml of boiled water.
Method: -
1 - Take the duck and prick it all over with a carving fork or skewer then place it in a large bowl. Pour over the kettle of boiling water. This helps to take some of the fat out from under the ducks skin. Remove and then dry with a tea towel, or paper towels.
2 - Rub the five spice into the skin of the duck, massaging it all over. Place on a plate and marinade in the fridge for at least 2 hours. (Better to leave it overnight if possible)
3 - Pre-heat the oven to Gas mark 6 / 400deg F / 200 deg C. Cook the duck in the middle of the oven until the juices run clear. Then turn the oven to it's highest for 5-10 mins to crisp the skin.
4 - Take out the oven and rest for 10 mins before cutting. Now cut the duck down the centre and remove the breasts whole. Shred the remaining meats off the legs and the rest of the bird.
5 - For the sauce place the glass of red wine, the marmalade and the five spice in a pan and bring to the boil to burn off the alcohol from the wine.
6 - Add the 200 ml of boiled water and the gravy granules. This should make a nice thick sauce, if not add a little more gravy granules.
7 - Serve this with roasted sweet potatoes, fresh spring greens and the shredded duck on the side.
These dishes is great with a nice rich red wine such as the Canti mentioned in an earlier post, or try a rich Rioja.
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