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Cook venison with culinary herbs

Venison can be roasted with rosemary

Individuals looking for flavour ideas for venison could try roasting the meat and serving with apple gravy and groats.

Professional chef and food writer Rose Prince shared her ingredients for this recipe in the Daily Telegraph.

Preparation involved tying bacon or pork fat and rosemary to the venison and seasoning before placing in the oven.

The groats were cooked in a pan of melted butter with shallots and aromatic herbs - coriander and thyme.

When the joint is ready its fat is put on a hob with cider or apple juice poured in, while cream is added when the juices start to simmer.

Ms Prince's serving suggestion was to slice the meat over spoonfuls of groats and add roast potatoes, kale and parsnips to the plates.

Angela Hartnett recently recommended preparing venison with a variety of sauteed culinary herbs - including cloves, garlic, juniper berries, parsley and thyme - for a stew in the Daily Telegraph.

Related Products: Ground Coriander, Rosemary, Thyme

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