Venison with native flavours
Sprinkle venison with native seasonings and rub with olive oil. Remove from heat, cover with foil and rest for at least 10 minutes. COOKS NOTE: Venison, as a very lean meat, is best kept very rare to ensure maximum tenderness Snap ends off ... [... more]
Australian Womens Weekly |
Tourtiere 2
The standard recipies call for any combination of ground beef, pork, lamb, or even (yikes!) venison or veal. I started experimenting with this vegetarian version a few years ago so that I could still enjoy this traditional yule-tide meal, and now ... [... more]
International Vegetarian Union |
Vegetarian Recipes Around the World - Tourtiere 2
It's normally made with a combination of beef, pork, lamb, or even (shudder) veal or venison. Since I adapted the traditional recipe to create this vegan version, even my non-vegetarian relative prefer this to the original! In a LARGE frying pan ... [... more]
International Vegetarian Union |
Barbecued Venison with Beetroot and Red Cabbage Salad - ...
Have your loin of venison prepared by your butcher silver skin removed, crush your cloves, peppercorns and maldon sea salt, rub into the venison and coat with honey. Next mix red cabbage and apples and with the wine and balsamic vinegar. Next ... [... more]
Australian Womens Weekly |
Peppered venison and fig salad
Season rump halves well, drizzle and pat with half the olive oil. Place in heated pan and cook 3-4 minutes each side. Turn as the surface develops a brown caramel appearance. As the cut will be a roundish square, turn and cook on each of the four ... [... more]
Australian Womens Weekly |
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