Venison pie | Jamie Oliver recipes (2024)

FAQs

How do you cook venison jamie oliver? ›

To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.

The best way that I've found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart. If you cook it on low you won't dry it out. Please note that I don't recommend cooking this on high for 4-6 hours.

Marinades are one of my favorite ways to tenderize venison. For an excellent marinade, you will need an acid (wine, vinegar, lemon juice, or lime), an oil (I prefer olive oil), and herbs and spices of your choice.

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

Like other meats, washing venison can spread contamination in a kitchen.

The number one mistake people make when preparing venison is that they overcook it, rendering the meat rubbery and gamey. Tender cuts of venison should be served rare or medium rare unless you are braising it or mixing it with pork to add more fat.

What is a classic pairing with venison? ›

Step into any restaurant featuring a la chasse-themed menu, and you can expect to find classic pairings such as venison with cranberries, apples, celeriac, butternut squash, brussels sprouts or Belgium endive.

Every hunter knows the master Cream of Mushroom soup recipe. Put your venison roast in a Crock-Pot. Maybe throw in a few onions. Dump in a can of Cream of Mushroom soup and let it cook all day long.

Putting the meat in water allows bacteria (primarily E. coli) to grow and spread over the entire carcass. It also removes all of the flavor from the meat. Imagine eating a good ribeye after soaking it in water for a week.

It's lean, so don't overcook it

Venison is very low in fat, so it is best-eaten medium-rare. If you're using a meat thermometer, this equals 57°C/135°F. With short, thin muscle fibres, venison stays firm but reasonably tender, with a smooth texture.

Rib and loin (tender cuts): chops and steaks

Can use dry cooking method. Pan frying, broiling or grilling. Retain more juice if the cuts are no thicker than 3/4 inch. Cook steaks and chops quickly.

For the venison loin:

Use a neutral oil such as rapeseed oil for searing at high temperatures. Once the meat is nicely coloured, add the butter to the pan with the rosemary, thyme and garlic. When the butter has melted baste the loins continually for 6 minutes before removing from the pan. Rest the meat for 5 minutes.