Curious Ingredients :Spice-crusted Venison

Let's start a new decade with an unusual ingredient. Venison is deer meat. It is a meat, low in fat with a rich, strong flavour. Like a lot of people, I am not sure about eating deer. According to autie Beeb (the BBC) Deer can be classified as wild deer, park deer (reared in herds that roam park-lands) or farmed deer (rearing varies from free-range to intensive). Obviously, the preferred option is farmed free-range but I have to admit that I acquired this knowledge after cooking and eating the Venison fillets, in question. However, you will have not excuse.

I have never been crazy about the taste of venison but I do like this recipe which bring up all sorts of well-combined flavours, plus it is rather quick to prepare.

This dish contains juniper berries. Now, it is unlikely that your spices rack includes them. the only reason, I have some is thanks to Sue who bequested the content of her pantry to me when she moved to Toronto.

Here is what Auntie Beeb says about this other curious ingredient: "The spicy, aromatic, dark berries of the juniper tree can be used fresh or dried, crushed or whole, to flavour casseroles, marinades and stuffings and complement pork, rabbit, venison, beef and duck. They can also be used in sweet dishes such as fruitcake. Juniper berries also provide the main flavouring for gin."

Yeh, one for the shopping list, it lasts for ever and adds a lot of flavour to a dishes such as casseroles.

Spiced-crusted Venison

1 tsp black peppercorns
1 tsp juniper berries
1 tbs caraway seeds
sea salt and pepper
a thin venison steak per person

if you were to do the reduction
2 tsp cranberry or redcurrant jelly
150 ml red wine

Grind the spices together in a blender or with a mortar.
 Season the venison with salt, coat in the spices,
Heat a non-stick friying pan
Place the steaks, spiced-side down in the pan and cook over a high heat for 2 minutes

for the reduction
Tansfer the steaks in a warm plate
Pour the wine in the pan stirring well to grab all the juices
add the jelly sea salt and pepper stir until syrupy
pour the sauce over the steak just before serving

No comments:



Related Posts with Thumbnails