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Cyprus Eastern Forum Index » Cypriot Recipes & Music » Venison Steaks
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Venison Steaks 
Post: #1   PostPosted: Sun Jul 05, 2009 7:16 pm Reply with quote
dawnnett
Joined: 30 Aug 2005
Posts: 1244
Pictures: 1

 
Hi

Can anyone give me a good (Tried ) Recipe for cooking Venison Steaks
I cooked some the other week, But must confess i cheated and used a pkt of maderia wine sauce Embarassed
Thanks Dawn
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Post: #2   PostPosted: Sun Jul 05, 2009 7:22 pm Reply with quote
AskCy
Joined: 24 Sep 2007
Posts: 2539
Pictures: 18
Location: UK

 
Sorry I can't !... think I've only had venison once and that was minced !!

Have you any idea what sort of recipe you want for it as you mention using wine ?

If it was me I'd just treat it like a beef steak... possibly leave it over night in the wine, garlic etc... fry it and leave it a little bit rare...

I'm sure someone must know whats best....

Steve

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Post: #3   PostPosted: Sun Jul 05, 2009 7:30 pm Reply with quote
dawnnett
Joined: 30 Aug 2005
Posts: 1244
Pictures: 1

 
Hi Steve , Thanks for the quick reply

Yes your right , i do like the wine/garlic idea
I did it for the first time a couple of weeks ago (Hubby had been working in Scotland and brought some back)
I had googled how to cook , but all i found was cook simlar to a fillet (rare) So i pan fried for few minuites either side .....Then cheated opening a packet Wink
Do you know a good recipe for a sauce that would go nicely with the steak
Thanks
Dawn
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Post: #4   PostPosted: Sun Jul 05, 2009 7:49 pm Reply with quote
AskCy
Joined: 24 Sep 2007
Posts: 2539
Pictures: 18
Location: UK

 
dawnnett wrote:
(Hubby had been working in Scotland and brought some back)


we call poaching that ! Laughing


As for a sauce ?...again for me I like onions.... so...

couple of onions really finely sliced then fried off on a low heat for a long time until they are almost a sticky brown sauce in themselves
Turn the heat up
then add some garlic (a good few cloves for my liking) finely chopped, some freshly cracked black pepper, celery salt if you can find any (which even my local source has stopped !) tsp of mustard powder (or mustard), a tsp of sugar and a couple of tablespoons of plain flour.. mix up into a paste (the flour should do this to it) keep cooking and stirring... then add a good dash of balsamic vinegar and top up with redwine and some beef stock if you like.... lower the heat and cook out until nice and thick....

or there abouts...

Steve

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Post: #5   PostPosted: Sun Jul 05, 2009 10:13 pm Reply with quote
paul1978
Joined: 06 Jul 2007
Posts: 1432
Pictures: 0
Location: paralimni

 
firstly.................
rub meat both sides wit oil, what ever you use for cooking.
season meat both sides with salt and pepper.
dip meat in Worcester sauce both sides.
grill meat 2mins maximum both sides
meat is now sealed - always important to do this.
preheat oven to 190 degrees
steak in oven for................
2 mins rare
4 mins med
6-8 mins well done
always best to leave meat undercooked as it continues to cook as you allow it to rest.

whilst meat is resting

make up some very thick gravy - similar consistency to that c**p you get at kfc.

now in a frying pan pour in some white wine (enough to cover base)
add some finely copped onion
salt and pepper
teaspoon of fresh garlic
few tarragon leaves
small pinch star anise powder (optional)
teaspoon of ground mustard seeds or colemans will do
now add the gravy mix
now add a small amount cream
now add stak and turn it only once giving it 1 min each side

Done!

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Post: #6   PostPosted: Mon Jul 06, 2009 8:58 am Reply with quote
hatzyian
Joined: 06 Aug 2007
Posts: 1055
Pictures: 10
Location: Aradippou

 
OK, this is quite a long job, but well worth the trouble.

4 Venison steaks
1 cup gooseberries
1/2 bottle red wine
24 peppercorns
flour seasoned with salt and pep.
125g butter
4 tots gin
32 strawberries, sliced
250ml cream
4 teaspoons honey
4 tablespoons lemon juice
4 tablespoons soy sauce
4 tablespoons grated fresh ginger
Garnish, whole strawberries, parsley, potato crisps, watercress, redcurrent jelly.

Place venison in large dish, Cover with red wine, Add gooseberries and peppercorns. Marinate for 12 to 18hrs. Remove meat from marinade, pat dry and coat with the seasoned flour. Fry in butter until rare, flame with gin. Remove meat, add straberries, cream,honey, lemon juice,soy sauce and ginger. Reduce sauce to 1/2 over fierce heat. Return meat to sauce, heat over low heat and adjust seasoning. Garnish and serve on hot plates.

This is from a Kenya cookbook. there we used wildebeest, impala, kongoni etc, but im sure it will be good with any good piece of meat.

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Post: #7   PostPosted: Mon Jul 06, 2009 8:59 am Reply with quote
carollynne
Joined: 30 Aug 2005
Posts: 827
Pictures: 12
Location: Pervolia, Larnaca, Cyprus

 
mmmmmmm this thread is making me hungry Laughing Laughing

Carollynne
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Post: #8   PostPosted: Mon Jul 06, 2009 3:49 pm Reply with quote
dawnnett
Joined: 30 Aug 2005
Posts: 1244
Pictures: 1

 
Thanks everyone for those yummy recipes
I will try them all ........Not at the same time tho Laughing

Dawn
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Venison Steaks 
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