Josh Eggleton adds bacon to his burgers to keep them moist. Slow Cooker Venison Pot Roast with Tomatoes, This naturally lean venison roast, is cooked with tomatoes and beef broth. I had mine over egg noodles; mon mari opted for mashed potatoes (and no photo). It's flavorful and rich in nutrients like choline, magnesium and potassium. The slow cooker is an excellent way to cook many cuts of venison, especially roasts and stews. Furthermore, venison fat, unlike pork or beef fat, does not taste pleasant. I’m pretty sure I won’t find condensed soups there…… (fingers crossed). We’ve had venison from them in the past. Get it free when you sign up for our newsletter. For something a little different, try Simon Rogan's recipe – he cooks venison leg in hay and pairs it with sweet and aromatic red cabbage and roast celeriac. Remove meat and vegetables to a serving platter; keep warm. It was moist and falling apart when he sliced it. Rather than a slow cooker I’d recommend that you get a pressure cooker. I’m thinking something I can ignore for hours has a lot of appeal (lazy?). I have a slow cooker – rarely used as I find the food always ends up somewhat bland….maybe I still have not mastered the art of crock pots/slow cookers? It is also one of the most ethical meats that the UK has to offer so it could well be time to tuck in. Juniper is frequently paired with venison to provide a fresh evergreen aroma to match up to the gamey flavour – see Graham Campbell's Venison loin with celeriac remoulade, pomme Maxine and juniper jus for a good example of this. Add venison and marinate 6 – 8 hours. With venison, other animal fats need to be used in some cases to keep the meat moist and create a rounder flavour. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Add 1/2 in. Before cooking venison, it is important to recognise the ways in which venison differs from other meats. Mince is sometimes ground by the butcher with fat or you may need to add your own. JAVASCRIPT IS DISABLED. I do have a slow cooker but rarely use it as most meats that we like are cooked rare or medium rare. I have only had it once, and as I recall it too was cooked in a slow method in the oven but was wrapped in bacon to give it more tenderness – the gravy was fabulous. Kate, I was surprised at how inexpensive the small ones are on Amazon…. If you don't like the "gamey" taste of venison, choose a highly-seasoned roast or stew. Using the same method, sear your carrots for about two minutes per side. It doesn’t have the fat marbling like beef does so, while it can be tender and delicious cooked medium or medium-rare, it can be dry as dust and tough if well-done. small incisions evenly across the venison and insert a garlic piece or rosemary sprig in each hole Venison Meatballs The venison meatballs are cooked to perfection with a seasoned tomato sauce. I wonder how I will manage to steal it back from my daughter when I get home. Only real ingredients for me and as fresh as I can get! The long, slow However, My Beloved’s daughter swears by hers and has produced several tasty meals for us all from it. This would be excellent with stewing beef as well. That long, slow cooking got me thinking….. Maybe it’s time for me to reconsider the slow cooker option. It can have a bad reputation for being tough but, if carefully sourced and correctly handled, this is a regal meat that surpasses all others. It can even be argued that farmed venison in the UK is even more of an ethical choice than wild venison. Serve the meatballs and sauce over hot cooked spaghetti. add and stir until thickened. Loin of venison with broccoli and stilton purée and red wine sauce, Venison loin with celeriac remoulade, pomme Maxine and juniper jus, Venison cannelloni with kale, Parmesan and wild mushrooms, Braised venison shanks with 'three sisters' and wild boar bacon, Wok-seared venison with black pepper and oyster sauce, Venison and juniper suet pudding with girolle mushrooms and ‘clapshot’, Kachi mirch ka gosht – venison and green peppercorn curry with parathas, Venison leg cooked in hay with roast celeriac and braised red cabbage, Fallow deer with beetroot and blackcurrants, Hay smoked roe deer with red fruits, vegetables and leaves, Roast saddle of red deer with pickling sauce, Join our Great British Chefs Cookbook Club.