A selection of venison recipes for all cuts
With grateful thanks to Scott Rea for permission to reproduce from his book "The Merchant of Venison"- I do NOT receive any reward for items sold from this link.
The Scott Rea Project is a channel on You Tube encouraging people how to cook and prepare game. Scott is an award winning butcher and amateur cook who is passionate about game and getting more people to eat this fantastic healthy meat.
He aims to show this versatile meat is quick and easy to cook game
HAUNCH AND HAUNCH JOINTS
Roast like you would lamb. Roasting joints (500g-1.8kg) are easy to carve.
I'm finding that the ~500g cuts are increasingly popular for a Sunday roast.
A whole haunch, bone in, is typically 3kg+ and ideal for bigger gatherings or occasions.
Lovely with winter roast veggies, or butterflied and BBQ'd.
SAUSAGES & BURGERS COOKING TIPS & INGREDIENTS
Ideal grilled or pan fried, BBQ-d, in stews or in casseroles.
I make these in a chorizo style and to some herb and breakfast recipes, all using hog casings.
The trick with sausages is to cook them really slowly at a low heat. Think 120-150C and 20 minutes. This allows time for the flavours to infuse. If you've never cooked a quality sausage slowly, please try it- it makes a world of difference. You'll never rush one again afterwards.
Because these are made in a home kitchen, whilst I use gluten free rusk, regretfully, I cannot guarantee allergen free.