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Venison

1 Rack of Fallow
300g Stale White Bread
Parsley
Chives
Rosemary
Thyme
3 tbsp Olive oil
Seasoning
Dijon mustard

Cut your rack of venison in half and season well.
Brown the top and bottom of the meat in a heavy bottomed frying pan.
Remove the Racks from the pan and allow to cool.
Place the bread in a food processor with the roughly chopped herbs
and blitz till you have fine green breadcrumbs.
Put in the seasoning and olive oil and blitz again.
You may need a little more oil.
The bread crumbs should just start to come together like a crumble topping.

Brush the racks with the Dijon mustard.
If you are plating the dish in the kitchen then it is not important
but if you are carving at the table then you should turn the racks so that they face each
other and alternate the rib bones to form a "guard of honour".
Pat the bread crumbs on the racks so that it sticks to them,
then drizzle over the excess breadcrumbs to leave an attractive finish.

Roast in a preheated oven at 180 degrees C for about 40 minutes till it is medium rare.

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Loin of Venison with a Girrolle Sauce

Serves 4

Venison

4 Loin Steaks
125 ml Red wine
500 ml Game Stock
200 g Girrolles or other wild mushrooms
3 Finely Chopped Shallots
125 g Unsalted Butter
2 tsp Cornflour
Thyme
Seasoning

Pan fry the steaks in a very hot heavy bottomed frying pan for about 4 minutes on each side
This should leave the steak medium rare after resting.
You want to check it without sticking a knife in it (see the notes at the end of the recipe).
Remove the steaks from the pan and rest

Reduce the heat and add 25g of butter.
Fry off the girolles, then add the shallots and red wine.
Turn up the heat. Pluck the leaves from the thyme and add these to the reducing wine.
Reduce the wine by about half then add your stock.
Continue to reduce the sauce till about half is left.
Add the corn flour slaked in a little water and beat in the remaining butter.
Serve with your favourite veg and potatoes

Note: To see how cooked a steak is -
put your right hand out in front of you and prod the muscle beneath your thumb with your left first finger.
Now prod the steak, if they feel the same then your meat is blue.
Now form a ring with your thumb and first finger and prod it again.
This equates to rare.
Index finger is medium rare,
ring finger is medium, little finger is medium/well done.
Push against your little finger for well done.
It takes a bit of practice but once you get the hang of it you'll be using it all the time.

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Pan Fried Medallions of Venison with White Truffle and Wild Mushroom Sauce

Venison

12 Venison Medallions
400g Mixed Wild Mushrooms sliced
2 Shallots Finely chopped
100ml Dry Sherry
1 tsp Tarfutta Truffle Paste
250ml Double Cream
Seasoning

Get a large frying pan hot...no hotter than that, hotter, hotter, there you go.
Season the medallions.
Add a little oil to the pan and brown the medallions quickly on both sides.
Remove from the pan and rest. Don’t let the pan cool.
Put the mushrooms in the pan. Cook for two minutes and add the shallots.
One minute more, add the sherry and flame off the alcohol.
Pour in the cream and boil till it starts to gloss.*
Return the medallions to the pan for thirty seconds, stir in the truffle paste and serve.
Six minutes from start to finish.
The only problem is that you need to have everything else done or the venison will over cook.
To get round this get to the * and turn of the heat.

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Venison Chop

Venison Chop, Quail, Rabbit, Sausage

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Venison Sausage

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Grilled Bison & Roasted Vegetable Skewers

Preparation time: 20 minutes
Cooking time: 10-12 minutes

Grilled Bison

1 pound ground lean Bison
1/4 cup crumbled crackers (about 6 small squares)
1/4 cup chopped cilantro or Italian Parsley
1 egg white, beaten
3 ounces crumbled feta cheese
3 tablespoons chopped Kalamata or black olives
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
2 cloves garlic, minced
16 2-inch squares bell peppers 12 8-inch wooden skewers, soaked in water for 20 minutes
8 skewers of assorted vegetables, basted with flavored olive oil
Spicy Orange Barbecue sauce

In medium bowl, combine bison, cracker crumbs, cilantro, egg white, feta cheese, olives, salt, cinnamon, black pepper and garlic.
Mix until well blended. Shape into 8 large meatballs.
To prepare a skewer: alternate 4 bell pepper squares and 2 meatballs per skewer. Repeat process making 4 skewers.

To barbecue: Allow coals to burn down to ash grey. Barbecue bison and vegetable skewers for 5 minutes.
Turn, baste bison skewers with spicy barbecue sauce and grill 4-5 minutes longer or until done.
Baste vegetable skewers with flavored oil and grill 5-7 minutes longer or until tender. Serve.

Spicy Barbecue Sauce:

1/4 cup orange marmalade
1 tablespoon chili powder
1 teaspoon dry mustard
1 teaspoon vinegar
In a small bowl, mix all ingredients. Use as basting sauce.

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When beef is trimmed of its fat there is still marbling throughout the meat. Bison is nearly four times leaner than beef and the fat that is there is more unsaturated (the healthy kind of fat). If you’re looking for an addition to your menu for those dieting customers, bison is a logical choice.

(Additionally) -- Bison meat is becoming more and more in demand as increasingly health-conscious Americans seek a heart-healthy, lean, red meat. Bison are handled as little as possible and are not subjected to hormones or other questionable drugs or chemicals. Although low in fat, calories, and cholesterol, bison meat still retains a robust flavor while remaining tender. Bison meat can be used in any recipe calling for red meat and is always an excellent choice for grilling. Bison meat is prepared much the same as beef and requires no special handling. The meat cooks faster due to lack of marbling and therefore care must be taken to not over cook.