100 recipes: Venison

Best recipe
Roast venison (arrosto di cervo) – Manuela Darling-Gansser, Winter in the Alps


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 the steaks in a basic wine-oil marinade helps counteract this dryness.
– Margaret Fulton, Encyclopedia of food and cookery

Serve with currant jelly or a red wine sauce.



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