king ratcatcher Posted April 22, 2006 Report Share Posted April 22, 2006 hi guys, this might sound stupid, but i id like to try venison, the thing is, whats the best way to cook it, as its pretty pricey round here and dont wont to ruin it. i like the look of the steaks of venison, what does it taste like, or does have a taste of its own. im thinking of just fryin them?? Quote Link to comment Share on other sites More sharing options...
Devilishdave Posted April 22, 2006 Report Share Posted April 22, 2006 Chuckem under the grill or on the griddle pan you want them like you like your beef steak. I like mine Medium ie pink in the middle but not bleading. Have it with a bit of cranbury or plumb sauce. Venison is also nice wraped in bacon held in place with some cocktail sticks then again cook how you like fry, gril, gridle etc Dave Quote Link to comment Share on other sites More sharing options...
Frank Posted April 22, 2006 Report Share Posted April 22, 2006 Fried and poached in a wok with mushrooms and oinions with olive oil, Mmmmmmm Thats the way i like em. Quote Link to comment Share on other sites More sharing options...
henry d Posted April 22, 2006 Report Share Posted April 22, 2006 Rub with olive oil thats been seasoned and had a clove of garlic added. Heat a griddle pan til it is SMOKING,and I mean fire brigade. Throw the steak on for 1 minute & turn,then 1 more minute & turn but rotate 90",1 more minute and turn again. Serve immediately with Mushrooms and onion rings........MMmmmm Quote Link to comment Share on other sites More sharing options...
king ratcatcher Posted April 23, 2006 Author Report Share Posted April 23, 2006 cheers guys, i will just fry them i think, as ive never tasted it before, i hered it taste like lamb?? Quote Link to comment Share on other sites More sharing options...
henry d Posted April 23, 2006 Report Share Posted April 23, 2006 No it tastes like venison.............no really Quote Link to comment Share on other sites More sharing options...
younggun86 Posted April 23, 2006 Report Share Posted April 23, 2006 well at uni i roast a joint in red wine, garlic and thyme. cover the joint in foil and roast for 25 mins a pound then 15 extra uncovered. i love it like this and so do my house mates. its even better the next day cold in sandwiches with red currant jelly younggun Quote Link to comment Share on other sites More sharing options...
king ratcatcher Posted April 24, 2006 Author Report Share Posted April 24, 2006 hi guys, i thought i would try your suggestions out, and i want to thank you all for them as it worked brillant, i havent tasted such a beutifull peice of meat in my life. first i made the pan really hot as henry suggested, did so, and put the two peices of venison on seering the meat, on both sides for about a minute, then just fryed them slow for a few minutes. heres a pic .... had them with eggs chips and garlic mushrooms Quote Link to comment Share on other sites More sharing options...
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