How To Cook Venison Mince - How To Cook. Facebook twitter linkedin tumblr pinterest reddit vkontakte odnoklassniki pocket. While the water is coming to the boil, make the sauce.
Venison mince 400g / Riverford
Flip the fillet after 5 minutes to ensure even cooking throughout the meat. Preheat oven to 180°c fanbake. Cover and cook on low until tender and no longer pink, 4 to 5 hours. In a heavy skillet over medium heat, brown meat in butter or oil. Heat butter in a pan over medium heat. Break up with a wooden spoon. Lightly oil the kumara and season with salt and pepper. Place venison roast into a slow cooker, and sprinkle with onion mixture. To make the kumara, preheat the oven to 175degc. Please let me know it you try them.
After searing and basting your venison fillet, pop it in the oven and roast for 10 minutes at 180 degrees celsius. Pour in the stock and stir, scraping up any remaining bits of venison. I promise you they’re delicious! Heat olive oil in a large ovenproof casserole dish, sauté onion and garlic for a few minutes. It’s very important not to overcook venison. Add the garlic and fry for a minute. Cover and simmer slowly for 1 ½ to 2 hours. If the breast is too large to fit in a pan, carefully cut in half with a cleaver. In a separate bowl, mix together the ingredients for the kawakawa dressing and set aside. If you are using a bbq, place your venison on a rack, or off to the side (away from the heat) and close the lid. Trim the venison breast of as much fat as you can with a sharp.
