Further to the Game Pie recipe I posted a lot earlier in this blog, having bought a glut of delicious venison, I think it needed using up in a rather classic combination. Having eaten venison and orange sausages at a food festival many moons ago, I decided to pay homage to the flavours and apply them to a little pot of meaty goodness. I managed to forget to get this blog posted a bit earlier, but never mind... it's here now!
As previously stated in the pie blog, venison has come into a period of acclaim due to its relatively lean nature and rich flavour. Check out the earlier blog here: http://electrokemistcuisine.weebly.com/1/post/2012/05/game-pie-recipe-inspiration-from-the-uk-pie-awards.html and note the link to an article in the Guardian online where the praises of venison are covered in more depth.
Anyway, a short and sweet blog this time around, onto a lovely recipe for Venison….
½ pound (~450g) Venison
2-3 rashers of back bacon
1 whole medium sized orange (tennis ball sized)
3-4 medium sized Shallots
1 large clove of Garlic
What to do
1. Dice the venison and trim any tough bits of fat away from the meat. Chop the back bacon into ~2cm sized chunks where possible; fry the chopped bacon in 1 tbsp olive oil. Now chop finely and fry the chopped shallots in an additional 1 tblsp of olive oil in the same pan as the crisped bacon until the shallots are translucent.
2. Add the venison to the pan and fry with the bacon and shallots, continually turning over a medium heat for 15 minutes, now add the clove of garlic which should be finely chopped and the zest of half the orange. After 30 minutes of initial venison frying, add the juice from the whole orange, reduce this down for 15 mins and add 200ml of the chicken stock.
3. After 45-50 minutes in the pan, transfer the venison to 4 small casserole dishes (or one large one), place the lid over the dish(es) and bake in the oven for 30 minutes.
4. Allow the venison to cool for 5-10 minutes and then serve with some seasonal vegetables.