This is a wonderful recipe! I can't wait to make it. Oh, how I love venison.
I am glad that it is almost lunch time
Thank you again for sharing.....
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| Celtic Radio Community > Scottish Recipes > Venison |
| Posted by: Catriona 18-Sep-2003, 08:22 AM |
| I've got family visitors arriving in less than 2 weeks. They are from Australia. Two are Scottish natives and two are not - so I've been looking in my books for a number of seasonal recipes which don't require too much cooking, but are warm and filling... I can prepare this beforehand and have it ready for when we come in, cold and hungry. ....just what's needed after sightseeing all day - probably in the cold and rain! VENISON STEW 2lb Venison (cut into cubes about 1 inch size) 4 oz smoked bacon - cubed 2 tablespoons vegetable oil 1 large onion (roughly chopped) 1 oz plain flour 1.5 pints beef stock 5fl oz port 8 oz chestnuts 8 oz redcurrants (although, at a pinch, I've used cranberries!) 4 oz mushrooms - field if possible, but button mushrooms would be fine 1 bayleaf pepper to taste Freshly milled salt/black pepper to taste 3fl oz double cream Set the oven to 275F. Heat the oil in a casserole dish (obviously not glass!) and brown the venison cubes. Add the bacon and onion and cook for 3 to 4 minutes. Stir in the flour. Pour in the stock & port. Then add the redcurrants, chestnuts, mushrooms and bayleaf. season to taste. Bring slowly to simmering point then cover and cook in the oven for 2- 2.5 hours. Check the meat is tender and then remove from the oven, allow to 'sit' for 10 minutes or so and then stir in the cream. Serve at once. I like to serve this with seasonal green vegetables such as brussel sprouts, spring greens or brocolli and creamy, mashed potatoes. |
| Posted by: barddas 18-Sep-2003, 09:58 AM |
| Oh, Catriona... This is a wonderful recipe! I can't wait to make it. Oh, how I love venison. I am glad that it is almost lunch time Thank you again for sharing..... |
| Posted by: Catriona 18-Sep-2003, 04:00 PM |
| You are very welcome, Jason.... I'm not sure that my avalanche of recipes are of interest to many here.......... Enjoy - I know that we will when I cook it for my visitors!  |
| Posted by: maggiemahone1 18-Sep-2003, 05:45 PM |
| Your recipe sounds yummy! I'm going to give the recipe to my daughter, she fixes a lot of venison, especially in the winter months. maggiemahone1 |
| Posted by: Shadows 18-Sep-2003, 08:49 PM |
| Here are two I like to cook using venison: Recipe Name: VENISON CHOPS WITH MARCHAND DE MUSCADINE Category: MAIN DISH Serves: 4 SOURCE Shadows 8 4 oz venison chops, 1/2 in thick 1 Tsp. Tabasco Sauce Salt, to taste 8 Tblsp Butter, softened, divided 1 Tblsp Oil 1/2 Each Green onion, sliced 1 Cup Red Wine, dry 1/2 Cup muscadine or grape jelly 1/4 Tsp. Tabasco Sauce 1/4 Tsp. Salt Season chops with 1 teaspoon ( per 8 chops) Tabasco sauce; sprinkle with salt. In a large skillet, over medium high heat, melt 1 tbls butter; add oil. Place chops in pan 4 at a time; cook 5 minutes turning once. Remove to serving platter; keep warm. In same skillet, melt 1/4 of the butter. Add green onions. Stirring frequently, cook 3 minutes or until tender. Stir in wine. Bring to boil rapidly until reduced to 1/2. Stir in jelly until melted. Add remaining Tabasco sauce and salt. Remove from heat. Stir in one-at-a-time remaining tbls butter until sauce is slightly thickened. Serve over chops. Roast Saddle of Venison with Wild Rice and Juniper Berries These gray-blue aromatic berries were prized in Native American culture as a secret ingredient of so many of their varied and succulent recipes. The distinctive flavors of trout, elk, bear, and deer were enhanced with this woodsy fragrance. Also a popular winter flavoring widely used in tea and natural medicines as well as to add flavor to smoking mixtures. Serves 12 One 5-pound saddle of venison, dressed and served for easy carving dried juniper berries peppercorns 6-8 strips thick sliced bacon Basting Marinade: 2 tablespoons honey or maple syrup 2 cups of cider Preparation: Stud the saddle of venison with juniper berries and peppercorns. Lay the bacon strips over and secure with toothpicks. Stand the saddle on a rack in a large Dutch oven or place on the grill with indirect heat. Prepare the basting marinade by simmering the honey or maple syrup in the cider in a small pan until it is well dissolved and steaming. Roast, basting often, for 1 1/2 hours in a preheated medium hot Dutch oven or on your grill with indirect heat. Cool the roast for 20 minutes. Carve, serving one rib per portion. Serve on a bed of wild rice, together with the pan drippings. Can be cooked on a spit instead.. over a very slow open fire. I have put my Dutch oven straight on the grill for this one also. P.S. This is a Cree Indian recipe.... I have used gin when I could not find juniper berries, gives the same flavor when mixed in the basting mix. |
| Posted by: barddas 19-Sep-2003, 06:05 AM | ||
Cat, your recipes are a delight. I always look forward to them....  |
| Posted by: Catriona 19-Sep-2003, 06:47 AM |
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| Posted by: pookie2210 19-Sep-2003, 03:15 PM |
| Love the recipes! I am always looking for a good recipe to try. Please keep sharing, and if I get anything worth sharing, I will do so. Kathie[FONT=Arial][SIZE=1][COLOR=purple] |
| Posted by: Shadows 19-Sep-2003, 09:05 PM |
| Catriona, Tried your stew recipe tonite... el primo!!! 4 thumbs up! Of course the venison was not fresh ( wink, wink ) since hunting season is not here yet! |
| Posted by: Catriona 20-Sep-2003, 04:26 PM |
| Thanks, Shadows.... coming from you, that's a real compliment! |
| Posted by: Elspeth 22-Sep-2003, 06:53 AM |
| Anyone have a good recipe for quail? Someone gave me two frozen birds and I don't have a clue what to do with them. So, they sit awkwardly in the freezer taking up space. |
| Posted by: Catriona 22-Sep-2003, 07:07 AM |
| Hello, Elspeth I posted a grouse recipe in a thread further down the page... you could adapt the recipe for quail - I've used it for pigeon and quail in the past! Just adjust the cooking time to ensure the birds are cooked but not overdone |
| Posted by: Elspeth 22-Sep-2003, 07:32 AM |
Thanks! It looks great. I'll try it sometime when it is just my husband and myself. I don't think 2 tiny quail will go very far for six. And enlighten an ignorant American. What are/is skirlie?  |
| Posted by: Catriona 22-Sep-2003, 07:52 AM | ||
My skirlie recipe is also on the site, I'll see if I can find it and post it here.... It's a kind of stuffing mix that you serve as a side dish.. Here you are: Skirlie is traditionally served with roast meats like roast beef or lamb (or game birds) - although I have had friends serve it with salmon, but I think that's going a stage too far for my tastes! 4 oz oatmeal (not Quaker porridge oats, the REAL stuff!) 1 medium sized strong flavoured onion, finely chopped 2oz Butter Salt and pepper to taste OPTION Some families add dried herbs such as sage to the oats just before adding them to the butter/onion mixture. Gently melt the butter in a pan, add chopped onion and cook on a very low heat for 5 minutes or so, until the onions start to turn golden but not brown. Add the oats and cook for another 10 minutes or so until the oats are cooked.Season with salt and pepper. |
| Posted by: Elspeth 22-Sep-2003, 07:58 AM |
| Thanks, I looked for it, but I'm not very good yet at navagating the site and I couldn't find it. |
| Posted by: Catriona 22-Sep-2003, 08:08 AM |
| If you look at the bottom of the page, you will see that there are four pages of recipes... just click on one of them and you will find loads of Scottish recipes |
| Posted by: 3Ravens 22-Sep-2003, 08:19 AM |
| Elspeth, You'll be wanting to go to a health food or natural food store and get steel cut oats, it's as close as you'll get to " the real stuff" unless you live near an import store and can get the REAL "real stuff"! (unless Cat has another suggestion.) |
| Posted by: Elspeth 22-Sep-2003, 08:28 AM |
| OK, here's a real stupid question... What exactly is the difference between our Quaker Oats and real Scottish oats? And how processed is the oatmeal of Scotland? My cousins have a farm and a granary full if oats. What must be done to them to make oatmeal that is real? Sorry, have always been interested in the difference. |
| Posted by: 3Ravens 22-Sep-2003, 08:37 AM |
| Cat, this one's yours..... |
| Posted by: 3Ravens 22-Sep-2003, 08:38 AM |
| BTW, the only stupid question is the one you didn't ask! |
| Posted by: Catriona 22-Sep-2003, 09:06 AM | ||
We can get processed 'porage' oats (note the strange spelling!) like Quaker and Scott's (which is processed in Scotland, by the way)... But these processed oats don't make 'real' porridge, and they are not suitable for quite a number of dishes that are traditional ones..... As for what happens to them, I'm not really sure - I know that oats have to be dried and rolled - what the process called Steeel Cut is, I have absolutely no idea - but most of my American friends assure me that only those oats which are so treated can be used in my recipe...... |
| Posted by: Shadows 22-Sep-2003, 12:03 PM |
| Steel cut oats are the closest thing to the oats ( natural processed ) that you have there over the big pond! Cut is a misnomenclature (spl) these oats are cut from the stalk and rolled through steel rollers and that is it. They are not over processed ( steamed, pr-cooked, or anything removed) as is the case with the name brands of oats here in the colonies. If you look at your grocer you can find 100% natural steel cut oats, these are what you want to use in Scottish cooking, not the stuff that turns out mealy and mushy! |
| Posted by: Shadows 13-Oct-2003, 10:47 AM |
| This is not true Scot, more Germanic, but if you use a mixture of Cider and Malt vinegars it is tuely delightfull. Recipe Name: JACK PINE SAVAGE VENISON ROAST Category: 18TH CENTURY Serves: 6 SOURCE BULL COOK AND AUTHENTIC HISTORICAL RECIPES 1 Quart vinegar 1 Quart water 1 Tblsp salt 8 Whole bay leaves 8 Whole cloves 1 Large venison roast 1/4 Pound bacon 1/4 Pound beef suet salt and pepper 1 Clove garlic,chopped Remove all fat from the venison. Mix the water and vinegar in equal portions, enough to cover roast. Add a tablespoon of salt for every quart of water. Add the bay leaves , cloves, and chopped garlic to this mixture. Using your knife run it into the meat every square inch to allow the liquid to penetrate. Place the roast in this mixture and allow to stand for 24 hours in a very cool place. Remove the roast from the liquid and drain. Rinse slightly in cold water and dry with a cloth. Put the roast where it is cold for an hour or two until the meat is cold and firm. Salt and pepper the roast well. Get a piece of suet and some bacon. Cut both into pieces about 3 inches long and 1/4-1/2 inch thick.Using your knife push the point into the top of the meat and then push forward to make an opening in back of it. Place the pieces of suet and bacon into this opening. Do this once for every square inch of the roast. Now lay strips of suet and bacon on top of the roast completely covering the top. Place the roast in a roasting pan or dutch oven. Put 1/4 inch of water or wine in the bottom of the pan. Roast slow in a 325f oven until done. **If using a dutch oven place the majority of the coals on the lid.**Baste frequently with the juices from the pan. Keep the liquid level in the pan to 1/4 inch. Do not over cook. It will take about 25-30 minutes per pound. If you wish you can roast vegetables with the roast, this will help keep it moist. Editors Note: This takes a lot of work to prepare but it is some of the best venison you will ever eat. I have served this to people that say they don't like venison, they came back for seconds. |
| Posted by: fireflyr72 20-Oct-2003, 07:02 PM |
| For all of us here in the States, I have found a decent supplier of scottish steelcut oats. Go to www. Bobsredmill.com. I'm lucky my local grocery ( Clemens) has it in stock most of the time. There must be another Scot in the area cause every time I go in and buy a bag there are usually only two or three bags left and they come six to the box Fireflyr72 |