25 BEST WAYS TO COOK VENISON
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Nutrition Facts :
APPLE-STUFFED VENISON
Provided by Food Network
Categories main-dish
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Set up a water smoker according to manufacturer's instructions.
- In a large skillet, combine all stuffing ingredients and cook over medium heat for 5 minutes. Remove from heat and let cool to room temperature.
- Stuff venison hind quarter with apple mixture. Roll to cover stuffing. Cover top and bottom of hind quarter with bacon and attach with toothpicks. Cook in a water smoker until desired degree of doneness.
STUFFED SADDLE OF VENISON WITH PRUNES & BRIOCHE
Venison might not be the first meat that comes to mind when choosing a roast, but it gives great results - especially when stuffed with prunes and brioche
Provided by Rob Taylor
Categories Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. To make the stuffing, melt the butter in a shallow pan, then fry the onion, garlic, prunes and bacon until the onion is translucent and the bacon is slightly coloured. Add the brioche and cook until combined and broken down, then add the sage, season and remove from heat.
- Put a sheet of baking parchment on a sheet of foil (both should be larger than your venison). Arrange four pieces of string across the kitchen counter and put the foil and parchment on top - this will help the venison to keep its shape. Lay another four pieces of string across the parchment. Lay the pancetta on top of the paper and string, slightly overlapping the slices so that they cover an area roughly the size of your opened-out venison.
- Lay the venison on top of the pancetta, skin-side down, then spoon the stuffing down the centre, patting it with your hands to make it into a sausage shape.
- Fold in the sides of the venison, along with the pancetta, so they touch or slightly overlap - use the foil and baking parchment to help you. Tie the strings around the venison, making sure that the foil and parchment enclose the meat but stay outside it. Fold in the ends and tie the other pieces of string tightly around the outside of the parcel to hold it in shape.
- Put the venison on a baking sheet or in a roasting tin. Roast for 40-50 mins or until a meat thermometer pushed into the joint reaches 60C, for medium rare meat. Rest for 10 mins, then remove and discard the foil and parchment. Brush the venison all over with butter and return to the oven for a final 10 mins. Leave to rest for 10-15 mins before removing the string and slicing.
Nutrition Facts : Calories 348 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 0.9 milligram of sodium
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- Lay the backstrap on a flat cutting surface. The idea is to open the meat up, leaving a “hinge” in the center. It’s called “butterflying” the meat. Start with a sharp, thin-bladed knife and cut into the meat just below the smaller end. You want to leave the small end uncut so it will hold the stuffing in when tied. Continue to cut into the meat while sliding the knife towards the opposite end of the backstrap, but not all the way through. If you do happen to cut too deeply, it’s not a huge deal and you can fix it. When done, you should be able to open the backstrap up relatively flat with the hinge in the center of the meat. If your backstrap is a larger piece, you can butterfly it again.
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