| Recipes for Your 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 Loin Medallions with Espagnole Sauce
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. |
