Belmont Organic Venison Cuts & Recipes

Venison Stew

Our venison is as tender as beef, so use cooking times as for beef (1 ½ - 2 hours for casserole). Remember its better to cook any casserole slowly rather than try to hurry it up , the venison is tender enough to cook without being marinated but if you enjoy the extra richness of a wine based marinade by all means do!

Venison Stew

Ingredients

• 2 pounds venison stew meat
• 3 onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1 tablespoon salt
• 3 cups water
• 7 small potatoes, peeled and quartered
• 1 pound carrots, cut into 1 inch pieces
• 1/4 cup all-purpose flour
• 2tbsp oil

Fillet of Venison

Fast cooking leaves meat pink, juicy and beautifully tender, you don't get much gravy as all the juice is still in the meat and so a sauce can be prepared in advance. If you don't like your meat pink then it should be cooked slowly ,and take steps to prevent it form drying out. For example, lard the meat, brown it then cook in a covered dish with some liquid & vegetables.

Perfect Roast Fillet of Venison

Preheat the oven to 200C/400F/Gas Mark 6. Rub the fillet all over with the olive oil, then season with salt and freshly ground black pepper. For a very neat presentation, tie the Venison up along its length at 4cm intervals with fine string. This will firm it up and give it a good round shape.

Place a peeled potato in the bowl of a wooden spoon and make vertical slices, 2 - 3mm apart, about 3/4 of the way through each potato. The wooden spoon will stop the knife cutting all the way through. Place the potatoes in a buttered baking dish, cuts uppermost. Melt half of the butter and pour it over the potatoes, then sprinkle with salt.

Heat a heavy roasting pan or very large frying pan until very hot indeed and add the fillet. Brown this quickly and evenly all the way round. Season again and place the Venison and potatoes in the oven. Roast the Venison for 20 minutes for RARE or 25 - 30 minutes for MEDIUM. Bake the potatoes for 30 minutes, now and then basting the with melted butter. After 30 minutes, sprinkle the breadcrumbs and grated cheese (optional) over the potatoes.

When the Venison is cooked to your liking, remove it from the oven and transfer to a warm serving plate to relax for about 10 minutes. While you make a gravy, finish cooking the potatoes for another 15 minutes until golden and crisp.