100 recipes: Venison

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

About

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.

Multimedia

Variations

About | 100 Recipes | Outtakes

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>