We’ve dispatched a few roosters now but while our own piggies fatten we are looking locally to fill our freezer. Our latest purchase was a whole deer. We were really pleased to find a local supplier. They had only been in business a few short months when we found them but were happy to support my request to supply the meat in my own containers instead of on foam trays and wrapped in plastic. I added a few more pieces to my Pyrex collection and the supplier even picked them up from my house (how’s that for local service). The roasts were wrapped in plastic so I’d like to think about suitable containers for them for my next order.
We ended up with 15 kilograms of butchered venison which cost us $10 a kilo. For $150 we estimate this will supply over 15 meals. As we work through the deer we thought we would document the journey.
Here are the cuts we received:
- Loin chops x 12
- Y bone steak x 7
- T bone steak x 12
- 2.5 kgs of diced meat
- Shanks x 2
- Small shoulder roast
- Massive leg roast (1.8 kg)
- Forequater x 8
- Osso Bucco
And here are the recipes we have tried so far…
Loin chops with butter and garlic
With a mountain of home grown garlic husband found this recipe that was not only our first venison meal, but one the kids devoured. If you like garlic and butter then you’ll like this meal. Venison chops with butter and garlic. Served with greens (I think – it was too tasty to remember the greens). We cooked this in a large square cast iron pan (from Ikea and one of our favourite pans) on the gas top cooker.
This cooked for over 7 hours and husband served with buttered beans and potatas bravas (smokey, saucey, tomatoey, cheesey). This is the recipe for the slow cooked Y bone. We left out the cornflour (because we did not have any) and used our own chicken stock. While it was a nice taste the electric slow cooker was just too high and the meat was tough even after 7 hours. The potatas bravas was a winner.
Venison rogan josh curry
It was my turn to cook with venison. I had a bit over 500 grams of diced meat to work with. I settled on this recipe by Charlotte Pike because I had all the ingredients and it sounded simple. I sliced the onion in very large bits so I could remove it from my 3 year old’s plate (pick your battles). I used garlic that I very had already slowly part-cooked in olive oil. Working on the top of the Rayburn, our wood oven/heater, takes a little getting used to. There is no quick temperature adjustment when cooking. If you want it hotter you add wood and wait an hour. If it is too hot you cook and remove from heat, return to heat, remove from heat etc. There is a hot side and a not-as-hot side on the top so you can juggle things and it works most of the time. Instead of the tinned tomatoes I had three very ripe large tomatoes form the garden that I diced (skin on). I cooked this in a large cast iron pan with stainless steel lid and accidentally added the yoghurt before the 1 hour simmer but I added more just before serving and it turned out lovely and creamy. I was worried the meat would not be tender after only an hour or so cooking but it was fantastic. I probably cooked it for an hour and a half in the end as that suited the timing on the night (kids, bath etc). We served with jasmine rice and papadums. We all had second helpings and I even had enough for lunch the next day. This is a fantastic curry.