Venison pie | Jamie Oliver recipes (2024)

FAQs

How to cook venison jamie oliver? ›

To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.

The best way that I've found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart. If you cook it on low you won't dry it out. Please note that I don't recommend cooking this on high for 4-6 hours.

For the venison loin:

Use a neutral oil such as rapeseed oil for searing at high temperatures. Once the meat is nicely coloured, add the butter to the pan with the rosemary, thyme and garlic. When the butter has melted baste the loins continually for 6 minutes before removing from the pan. Rest the meat for 5 minutes.

“If you soak it in saltwater overnight, then a few more hours in milk, it takes all the wild taste away, and you really can't tell it from beef,” she re-emphasized.

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.

1. Deer Camp Wild Game Seasoning. The hunt for the best venison seasoning is over. This robust blend features classic deer seasonings like sugar, garlic and paprika, with added earthiness from fennel and herbs to elevate your venison without overpowering it.

Marinades and spices: A number of marinades and spices can be used to cover up “gamey” flavors, but they can also be used to tenderize and enhance the flavor of venison. The University of Minnesota Extension suggests using a high-acid liquid — lemon juice, tomato juice, vinegar or wine — to soften muscle fibers.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

Fruits: Cranberry sauce or a berry reduction can add a touch of sweetness that complements the savory flavor of venison. Root Vegetables: Roasted root vegetables like carrots, parsnips, and sweet potatoes provide a hearty and earthy side dish that complements the rich taste of venison.

The gamey flavor of venison is a good match for flavors like apples, cherries, raspberries, cranberries, citrus fruits, peaches, pears, raisins, pomegranates, and dates. Try Venison and Cherry Pâté en Croûte, which uses both dried cherries and cherry liqueur.

Why are venison chops typically not cooked to well done? ›

The overcooked half is tough, chewy and off-tasting. The better cuts of a deer are best cooked quickly with high heat and, because venison is very lean, not past medium-rare. All too often, antlered game hindquarters get ground into sausage, burger and, well, just ground rather than leaving the whole muscles intact.

Incorporating fat into venison is key to mimicking beef. This can be achieved by wrapping the venison in bacon or barding it with beef fat before cooking. Alternatively, cooking venison in beef stock or adding a bit of beef fat during the cooking process can also impart a richness closer to that of beef.

Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking.

You can cook tender cuts on the stovetop, in a cast iron skillet (my favorite) with a few tablespoons of oil (such as duck fat, avocado oil or clarified butter, just NOT olive oil), we always enjoy grilling venison (or you can use a cast iron pan ON the grill, even better), or in the oven.

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.