Venison

Venison

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From
Encyclopedia of Food and Cookery

Venison is the meat from several species of deer, which may be raised commercially or hunted as game, as in parts of northern Europe. Venison meat is very lean, and joints for roasting may need to be larded or covered with a fine sheet of pork fat. The farm-raised venison is milder in flavour, moister and often younger than game venison, and if cooked quickly and carefully does not need to be larded. Also, it does not need to be hung or marinated, as is sometimes recommended for game.

As with beef, the forequarter cuts of venison are best used in casseroles. The saddle, or both sides of the loin, is roasted while the leg may either be roasted or cut into steaks. Venison steaks should be pan-fried and served fairly rare; overcooked, they are too dry. Marinating steaks in a basic wine–oil marinade helps counteract this dryness.

Traditional vegetable accompaniments to venison include chestnuts, potatoes, Brussels sprouts and lentils. Sauces for venison are usually based on red wine, and redcurrant jelly may also accompany venison.

Ingredients

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