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[labellementeuse]

So venison was on special at the butcher's this week.

sixth_light: We should get venison! It's cheap!
labellementeuse: Do you actually know how to cook it?
sixth_light: We'll figure something out

Comments

[diyeana]

Venison is so good! I love the flavor ... I have had it mildly seasoned and grilled and loved it. I say do something like this! - Essentially herbs, oil, vinegar.

http://barbeque.allrecipes.com/az/GrdsGdVnisn.asp

[wanderyng1]

I'd recommend marinating it and then grilling/broiling it. I've got a marinade that I used the last time I cooked venison that works wonderfully for this:

1/2 cup red wine(Burgundy is excellent. Do not use cooking wine; it's salted.)
2 large pinches dried sage
3 juniper berries, crushed
2 garlic cloves, crushed (or 2 shakes garlic powder)
1/4 cup pineapple juice
1 shake powdered ginger
2 pinches rosemary
2 pinches thyme
3 pinches dried parsley flakes
2 pinches celery leaves

Salt and pepper the meat and let it marinate overnight to soften some of the proteins. It's really tasty :)

[nobodyhere]

While I would agree with the two commenters above had you bought a venison steak, venison shank is a braising cut. Cook it very slowly in a flavourful liquid. I'd suggest leaving the bone in and taking it out once it's cooked because the bone will impart flavour to your cooking broth and it'll be way easier to take out when the meat's tender.

[karohemd]

Leave them whole.
I second marinating. The above would be too sweet for my taste but red wine and strong herbs work really well.
If it's wild venison (rather than farmed), add a tub of buttermilk which will reduce the taste a bit.

It's probably also idea to either lard the shanks (make small but deep incisions and stuff them with bits of speck/fatty bacon) or wrap in streaky bacon so they don't dry out.
Roast them in a slowish oven, max to medium.

The pan should have enough juices and bits to make a wonderful gravy.

My family's traditional accompaniment would be Serviettknödel (a big dumpling made from chopped old bread rolls soaked in an egg/milk mix), red cabbage and cranberry sauce.

[warmbear]

do em on the bbq. marinade them in a mix of port and garlic and then cook em on the bbq, hot to sear and then lower temp to cook for about 5 min max depending on how you like it and how thick they are. dont over cook em or they wont be good at all.

then you fry up some onions, garlic, green peppers and mushrooms, add some of the marinade to the pan and a little flour or cornstarch to thicken it and then you serve that on top of the steak, with mashed potatoes it is to die for. spice to taste of course.