Now that farmed venison is becoming big business in Britain, you are less likely to be cooking meat from a tough, old beast shot by a sporty relative in Scotland, when marinating would be essential to tenderize
The flesh. Nonetheless, marinating farmed venison adds flavour and prevents the meat from drying out, particularly if you are grilling it as steaks or cutlets. Use a full-bodied red wine for the marinade, like a Cotes du Rhone or burgundy.
4 venison steaks or cutlets
1 bunch watercress Knob of butter MARINADE
2 pint (300 ml) full-bodied red wine
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon juniper berries, crushed 1/4 medium onion, chopped
2 carrots, chopped Large pinch rosemary
Lay the meat in a deep dish and pour over the marinade. Leave for 1-2 days, turning occasionally. To cook, remove the meat from the marinade, strain and reserve the liquid. Finely chop the watercress. Fry the meat in butter for 3-4 minutes each side, remove and keep warm. Pour about half the marinade into the pan, reduce it slightly, add the watercress, heat through and spoon over the venison.
VENISON CUTLETS WITH RED WINE AND WATERCRESS SAUCE Photo Gallery
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