New Posts  All Forums:Forum Nav:

Venison dish

post #1 of 24
Thread Starter 
Hi ya all
Im doing a wild venison dish im going to wrap the outside of thick back steaks with pancetta add a light fennel crust..
Im having a competition with my sister just to show men can cook :lol:

Now i need help from the chefs... I need to do awesome presentation I would like to do something as a starter or on the side with venison as well, something really tasty .. and what veg etc .... I really need ya help here chefs please

post #2 of 24
Well if I helped you, wouldn't that be cheating?
post #3 of 24
Thread Starter 
Hhahahah Not at all shes living on the food channel on sky tv for her tips
So ive come here for mine ;) bring it on

post #4 of 24

Your big sister will always find you!!

Good Luck bro:p
post #5 of 24
Haha! Pwn3d! :D

Look in the photo gallery for presentation ideas. Plate Presentations - ChefTalk Photo Gallery

Make a sauce, a demiglace based sauce, maybe a porto sauce. Yeah. :)
post #6 of 24
Juniper berry/Cabernet reduction sauce has worked for me in the past as well as a wild mushroom or truffle risotto or even good old fashioned rosemary/garlic roasted potatoes for the side. Personally venison has a strong characteristic the side shouldn't over power it but should be able to stand with it.

It has been about 14 years (Holy Crap has it been that long?) since I served venison. I got a couple ideas from Chef Dan Derfel when he was at the Stein Ericksen Lodge in Park City. I know I have them somewhere but we've moved 8 times since then so I'll have to look. If I find them I'll send you an email.
post #7 of 24
Your sauce choice will go a long way towards dictating your sides.

Venison is very lean, and you'll need some fat on the plate. I recommend making a mash of some combination of riced root vegetables like potatoes, rutabagas, parsnips or even turnips with plenty of cream and butter. A mash will help highlight the sauce, as well. If you can tourne you could do a medley of pan roasted roots.

Venison likes something sweet and something sour on the plate. You could do worse than a sweet and sour, German style, red cabbage. Speaking of German -- can you make spatzle? If so, blow off the mash.

Speaking of sweet and sour -- consider a red confit or some sort of chutney.

Keep the side portions small, and give the venison pride of place in your plating. Ignore the voice telling you to load up the plate. It's not your friend.

Truffled risotto is not a good choice, as a side. Truffles are very difficult to use with any side. They're either assertive and take over, or they get lost. Besides risotto is too soupy to be a side. Truffles or mushroom risotto as a starter? You bet.

post #8 of 24
Actually you are correct sir!!!!!!! I found some notes from way back when in 1995, just no menu's. I had done a wild mushroom risotto for an app and did a roasted parsnips as a side. The truffled risotto was served with sliced smoked pheasant breast.

The venison was marinated in the Cabernet, juniper berries, onion, peppercorns and garlic. The sauce was a reduction Cabernet, fresh juniper berries and shallots.

I found that I also smoke venison tenderloin a couple times. This was typically paired with the Makers Mark mashed sweet potatoes that were on the menu or salsify

Like I said it's been a while. I said I was gonna send you some of my notes if I found them..... I could barely read the dang things so.:o
post #9 of 24
I would go for this with some garlic and thyme. (Include celeriac and parsnip) roasted in goose fat. Potatoes also roasted in goose fat.
Maybe some creamed savoy cabbage. And a port and red wine sauce.
post #10 of 24
Thread Starter 
Thanks for your help all. Hmmmmm what to do..As you can see my sister (kiwichik 3rd post) found me in here...We do post our photos in the forum for ratings im winning 19 points to 7 :lol: we both have two photos in the photo section..

I do have some venison bones so i might roast then with some veg and make a reduced stock as a base for the sauce...

Spätzle looks interesting..... I have some good truffle oil too it did work well with another venison dish i did.

Ive made a Cherry Relish..... tastes great would you put it on the side or a dollop on the top of each steak
(good to have feed back from the pros)


1kg Frozen Cherries ( thawed & de-pipped )
2/3 Cup Sugar
½ Cup Sherry Vinegar
2 tsp Mixed Spice
1 Tbl Garlic ( Minced )
½ Cup Shallots ( Minced )
Salt & Pepper to season.

post #11 of 24
Re cherry relish: On the side and a small portion

Re spatzle: Very easy on the truffle oil. As I said, truffel in a side dish is problematic. Truffle's taste is subtle, yet the aroma is powerful and its effect on the palate is intense. Truffle gives you the desire to keep eating truffle and whatever it's a part of -- which detracts from whatever it's served with. Considering the price, that's how it should be. But that's also why it should be integrated into a main dish rather than used as part of a side.

The right way to hook venison up with truffle is to make a Sauce Perigueux sauce. Which, btw, is a splendid idea.


1-1/2 cup veal stock, or 1 cup beef stock mixed with 1 cup chicken stock (or, 1-1/2 cup of venison stock would be best)
1/2 cup mushrooms
3/4 cup madeira
4 tbs butter, to be used in halves: 2 tbs, plus 2 tbs cut in 4 slices and kept very cold
2 tbs truffle oil

Brown the mushrooms in 2 tbs of the butter in a sauce pan. Add the stock, reduce flame to a simmer and reduce by half. Add the madeira and simmer for about twenty minutes until reduced by about 1/3. While the sauce is reducing, saute the remaining mushrooms, without salt, in a little butter and reserve.

Strain the reduction through a fine sieve. Yield should be about 1 cup. Over very low heat, whisk in the first slice of butter. When it's half melted, add the second and whisk until it's half melted. Remove from heat and whisk in the remaining two pieces, one at a time as before, off heat. The fourth piece may not be necessary. Stop adding butter when the sauce starts to set up. Whisk in the truffle oil in a steady stream, and the sauce will fully set up. Sauce may be sieved again for gloss and texture, nice but lily gilding. This sauce will not hold for long, and should be served immediately.

Re vegetable garnish: Even this poor man's Perigueux, without real truffle, is still a big deal. Keep the garnish simple. A rich mash and a few sauteed or roasted vegetables, baby or, better cut paysanne or tourne, or just a spoonful of sauteed greens, is about as far as you want to push the plate.

Re the cherry relish: The relish stands as the sauce. Nevertheless, it should be served to one side of the plate as though it were the vegetable garnish. Don't serve another vegetable, just a small starch.

Re the confit: I wrote "red confit," and meant "red onion confit." When push comes to shove it's very similar to your relish. So, your great mind and my stupid one think alike. Embarrassing, isn't it?

General: I'm not sure how your competitions works, or how people rate the pictures on this site. But, people have a tendency to overload on complexities when they're trying to cook a big deal meal. You really have to guard against that. While each course should be good, the venison course should stand out. While every separate part of the venison course should be good, it should be the venison itself should star. Even the sauce should only enhance and not draw too much attention to itself. This is the modern aesthetic of fine cuisine.

post #12 of 24

Big Sister is Watching You

Without giving toooo much away my intention is to do a Vietnamese dish using duck.

I will make dumplings made with shrimp and pork, to accompamy the duck casserole.


If its good I will post the recipe to this site.:D
post #13 of 24
LOL sibling rivalry, good luck to both of you.
post #14 of 24
Thread Starter 
Old duck ragu eh you have been hanging around the Cuisine magazine to long :lol:

Big thanks to you Boar d laze
Thanks for your time a effort awesome stuff... P.S I will make a Venison stock

post #15 of 24
Thread Starter 
I may not be able to get madeira wine would masala wine be a good substitute ??

post #16 of 24
Here in Oregon we have the U of Oregon Ducks. They would be against any Venison win, even though deer are more plentiful than ducks here in central Oregon. As a side note, we ought to have a team named Venison here, but we don't.
post #17 of 24

Not the Cuisine Magazine

Sorry Bro!!!

Not from there..........Ragu does not sound like Vietnamese to me!!!! The New Zealand Cuisine Magazine had "Fantastic" duck recipes in it this month that I am sure you will be able to access through the internet next month should anyone be interested in visiting their very user friendly website.
post #18 of 24
The best alternative is an off-dry sherry like an Amontillado. Dry Marsala would alright, but sweet a disaster.


Tip: If she's doing Vietnamese duck that should means juilienne garniture. Give her cr@p about either her knife skillz, or the cowardice of a mandoline.
post #19 of 24
Thread Starter 
Hhahaha I dont think she has a mandoline..But she does have a set of globe knives so yep it will be down to knife skills...Its all good fun, all about passion for good food :)

post #20 of 24

Vietnamese Duck with Pork and Shrimp Dumplings

Oh well my dish has been served and demolished.
So how did I rate it! Of course you are your worst critic. It was average, I think I needed to add a little chilli to it. No it was MORE than average.
Dumplings were great. Duck needed a bit more oomph to it.

Guests were all happy, nothing left over.

So lets see what the LITTLE BROTHER is gonna turn up with.

Picture of dish has been posted.


Kiwichik !!
post #21 of 24
a sweet sauce would be nice rich.potato crushed with goats chees on side poss roasted baby onions in sauce ,dont over do it let the venison do the talking:chef::chef:
post #22 of 24
Your presentation was beautiful. Really lovely.

If the dumplings were anywhere near as good as they looked... wow.

The cooking technique chosen a long poaching/braise in stock, usually doesn't produce much flavor. Ultimately the meat is either steamed or poached -- neither method productive of oomph.

Let's see how your brother does. Dryness is the number one pitfall with venison.

Again, really lovely,
post #23 of 24

Thanks BDL

Dumplings were superb I must say. The duck was poached in garlic, ginger, sherry. The skin of the duck was also rubbed with salt pepper, ginger. Not sure what I could have done to improve that, maybe someone has some good advise. This is not my usual style of cooking. There was sesame oil in the dumpling so that was why I avoided using it in the poaching liquid. However, I did enjoy the challenge.

Come on DAZA !!!
post #24 of 24
Thread Starter 
Well where do i start :lol: I found maderia but at $52 a bottle i passed on the poor mans perigueux..I will try it when im feeling rich ;)..

So i made sauce Romaine (Raisin and pine nut sauce for game) I made my own venison stock and meat glaze from the same stock.
The venison was wrapped in pancetta with a light roasted fennel crust sitting on a mash of kumara (sweet potato) and swede.
On the side was parsnip, Maori potatos roasted in duck fat, cherry relish.
So how did the dish come out ? venison was cooked to perfection.
I should of added more gastric to the sauce to make it a little more sour as the mash was sweet and the sauce so over all abit to sweet
The venison did shine through the sauce very well.

Well done big sis your dish looked AWESOME..Shame theres none left you could of dropped some in for lunch

Daz..... Hmmmm what do make next weekend
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking