Fallow venison in cider

[Gun Barrel Ecologist]

A "docket deal" from my local liquor store for a six pack of Mercury "Hard Cider" for $10 and some cold weather inspired me to crack out this old recipe:

~800g of fallow leg - what we call the "false loin" cut into strips
100g butter
1 large onion, sliced
~750mL cider
6 to 8 mushrooms, sliced
1 Tb plain flour
salt and pepper
pinch of mixed herbs

Toss onion in melted butter in a large pan for a few minutes to soften
Add venison and fry until lightly browned
Blend in flour and mix well
Pour on enough cider to cover
Add mushrooms, salt pepper and herbs
Bring gently to boil, then simmer, covered for about 1 1/4 hours or until tender. Remove lid in last 15 minutes to thicken sauce if you poured in to much cider
Serve with mashed potato and crusty bread.

Mercury Hard Cider is a bit on the sweet side for this dish but at 6.9% we commiserated by drinking the other 4 cans

[SPEEDY]

Simple with few ingredients, thats a recipe that I like.
I find that the simpler a recipe and the better the ingredients then the better it tastes.

[stokesrj]

Sounds good to me. I've never tasted fallow deer but I read and have heard from others that it is quite nice venison.
Bob

[SPEEDY]

Best deer in Australia

[secondtry]

Best deer in Australia

I'm guessing that you haven't had hoggie ? Hoggie tops the list by a big margin for me.

I was a fan of fallow many years ago but actually prefer sambar now. I think sambar has more character and fallow is a bit bland, but I think GBHs recipe would bring out the best in fallow.


Personal opinion only. Shared by a few of my impartial ( ) sambar hunting friends.

[sav338]

+1
Hoggy meat is the best I have ever had here.
Sorry but not a fan of Sambar especially the stags that I have shot.

[Gun Barrel Ecologist]

I've only got to put chital and hog deer into the freezer to collect the "grand buffet" - the grand slam for meat hunters
There is a lot of hype over the venison of both of those species so it'll be interesting to see how they go on my palate.
The different species certainly respond differently to different cooking styles and spices - I'd rather curry a chunk of rusa than roast it

[7x57]

I have yet to try a fallow from the mainland but in Tas. the taste varies considerably from quite 'gamey' to more subtle depending on where they have been feeding . General feeling is,like anywhere , is take a young one for meat.

[SPEEDY]

+1
Hoggy meat is the best I have ever had here.
Sorry but not a fan of Sambar especially the stags that I have shot.

No, haven't tried hoggy yet, I was suppose to go this month but I had to use the time and leave up on my dads funeral.
Maybe down the future.

[9.3x64]

I absolutely love Fallow venison.
I just stocked the freezer with 4 more good meat deer.

[Oscar]

I have yet to try a fallow from the mainland but in Tas. the taste varies considerably from quite 'gamey' to more subtle depending on where they have been feeding . General feeling is,like anywhere , is take a young one for meat.

Buttermilk is your friend when it comes to gamey food. Slice into no more than 50mm slabs and soak for 12+ hours. Neutralises much of the extra flavour and also tenderises the meat.

[Saugmann]

Sounds good, and relatively straightforward.


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