Lake Macquarie Field Archers Inc

General Hints on cooking game meat:

Game meat is very low in fat which means they can easily dry out during the cooking process:

Meat should be marinated for at least 15 minutes prior to cooking. Quickly turn the meat over to ensure all sides are seared – this will seal the meat and prevent moisture loss

Do not add salt to meat prior to cooking as it will draw out the juices, prevent browning and result in dry meat.

After cooking meat it should be covered with foil and rested for 5-10 minutes

Allow approx 150g of meat for a main course serving and 80g for an entrée

Venison Stew
Ingredients

* 30 ml vegetable oil
* 905 g venison stew meat
* 3 onions, chopped
* 2 cloves garlic, minced
* 15 ml Worcestershire sauce
* 1 bay leaf
* 0.7 g dried thyme
* 20 g salt
* 710 ml water
* 7 small potatoes, peeled and quartered
* 455 g parsnip, chopped
* 30 g all-purpose flour
* 60 ml water

Directions

1. In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
2. Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.

Original Recipe Yield 6 to 8 servings

Venison Casserole

Ingredients

* 1 kilogram of venison
* 1 teaspoon of cooking salt
* 1 teaspoon of mustard
* 1/2 teaspoon of paprika
* 1 clove of garlic
* 1/2 a cup of cooking wine
* 1 teaspoon of sugar
* 1 medium brown onion
* 1/4 teaspoon of nutmeg
* 1 packet of chicken soup
* 1 small tin of mushrooms
* 1/2 a cup of flour
* 1 green pepper
* 2 cups of water

Method
Cut the venison into bite-sized pieces and place in the slow cooker. Keeping the onion, green pepper, mushrooms, chicken soup and water aside, combine all other ingredients. Pour over the meat and let stand for about two hours. Stir the meat occasionally to assist complete penetration of the marinade. If the weather is hot put it in the refrigerator. Slice the green pepper and onion and add to the cook pot when ready to begin cooking. Add the chicken soup and mushrooms and stir in. Cook for about six to eight hours in a slow cooker or in the oven at 150°C for two and a half to three hours.

Venison Casseroled with Mushrooms

Ingredients

* 1 Kilogram venison steak
* 2 tablespoons of butter
* 1/2 a cup of stock
* 1 teaspoon of salt
* 1 tin of mushrooms
* 2 tablespoons of flour
* 1 teaspoon of salt
* black pepper to taste
* 1/2 a teaspoon of paprika

Method
Cut the steak into suitable sized pieces and roll in seasoned flour. Fry in the butter until nicely browned, remove and place in the casserole. Add the stock to the pan, stir well and pour over the meat. Cover and bake at 160°C for one and a half hours. Add the mushrooms and check the seasoning, correcting if required. Return to the oven and bake uncovered for another half an hour or until the meat is tender. Serve with lots of vegetables.

Venison Loin Medallions with Espagnole Sauce
Ingredients:

500gms Venison Denver Saddle (strip loin)
1 tablesp olive oil
Dry Venison well with paper towels. Heat oil in heavy based pan over high heat and sear Venison on all sides until browned.

Reduce heat very slightly and cook for 15-20 minutes, turning frequently, or place in oven, preheated to 200°C, for 15-20 minutes. Rest for 15-20 minutes then slice into 1.5cm slices across the grain, arrange on warmed plates with espagnole sauce. Serve with steamed vegetables in season.

Espagnole Sauce

1 tablesp butter
1 carrot chopped
½ cup sliced mushrooms
1 clove and 4 pepper corns, bay leaf, 1 stalk of parsley and spray of thyme
1 tablesp finely chopped ham or bacon
2 tablesp flour
¼ cup sherry
1 litre beef stock
1 tablesp tomato puree
Melt butter in pan and fry the ham for 2 min. Add the vegetables, herbs and spices and fry for 5 minutes. Add the flour and allow to brown. Gradually add sherry, stock and puree. Stir until smooth, reduce heat and simmer for 45mins.

Remove herbs and spices, puree sauce and strain before serving.

SP's Awsome Venison

This dish relies on slow cooking for its rich flavour and tender, melt-in-your mouth meat. It's the perfect meal to serve the family on a cold winter's evening.


Ingredients (serves 4)

* 1 tbs olive oil
* 8 neck (about 1.5KG) or meaty ribs
* 2 brown onions, coarsely chopped
* 2 garlic cloves, crushed
* 400g can chopped tomatoes
* 1 cup (250ml) dry white wine
* 1 tbs tomato paste

Gremolata
* 1/4 cup coarsely chopped flat-leaf parsley
* 1 garlic clove, finely chopped
* 2 tsp shredded lemon rind

Creamy parmesan polenta
* 4 cups (1L) chicken stock
* 1 cup (170g) polenta (cornmeal)
* 1/2 cup (125ml) thin cream
* 1/2 cup (40g) finely grated parmesan

Method

1. Preheat oven to 140°C. Heat the oil in a flameproof casserole pan over high heat. Add the veal and cook for 2-3 minutes each side or until brown. Transfer to a plate. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Return the venison to the pan with the tomatoes, wine and tomato paste and bring to a simmer. Remove from heat.

2. Cook in preheated oven, covered, turning occasionally, for 2 hours or until venison is falling off the bone. Taste and season with salt and pepper.

3. Meanwhile, for the gremolata, combine parsley, garlic and lemon in a small bowl.

4. To make the polenta, bring the stock to boil in a large saucepan over high heat. While stirring with a whisk, gradually pour in the polenta and stir continually. Reduce heat to low and cook, stirring, for 10 minutes or until polenta is tender. Remove from heat. Add the cream and parmesan and stir to combine. Taste and season with salt and pepper.

5. Spoon polenta among serving bowls. Top with SP's Awsome Venison and sprinkle with gremolata to serve.

Bob's Spicy Venison Stew
Ingredients
1kg Venison (a good cut is the shoulder)
4 Tablespoons Oil
1 large Onion
5 Cloves Garlic
1 Chili (I like the sweet bullhorn type but you might like it hotter)
2 teaspoons Cumin
2 tablespoons Paprika
½ teaspoon Cayenne pepper
½ teaspoon Oregano Leaves (dried)
3 Bay leaves
300ml Red Wine
300ml Beef Stock
1kg Tinned Tomatoes
170g Can Corn
Spring Onions

Method
Preheat oven to 150deg C
Season venison with Salt and pepper.
Heat ½ the oil in a heavy base frying pan.
Brown the meat.
Transfer the meat to oven proof casserole dish.
Add remaining oil to the frying pan fry onion, chili and garlic until soft.
Add Cumin, Paprika and cayenne to pan fry for 30sec until fragrant. Add to casserole.
Add red wine to frying pan and deglaze pan, pour into casserole.
Add Tomatoes, oregano, stock and Bay leaf to casserole.
Simmer for 2hrs or until meat is tender.
Remove from oven and add corn, put back in oven for another 10min.
Remove from oven and add Spring Onions
Serve with crusty bread or damper.
This recipe is great in a camp oven on the side of a camp fire, also works well if you use pork, goat or beef.