Grilled rare venison rump

This week my boss gave me a gift of 290 g of venison rump that her husband had hunted and processed. It was vacuum packed and frozen. Her cooking advice was to use high heat, cook it quickly and rest it well.

I did a little on-line searching on how to cook venison and came up with some tips. I’ve listed them below in the recipe.

I’m so grateful to my boss, she’s retiring soon and I will really miss her. She loves good food, cooks well and understands the joy of eating for pleasure and health. We often just chat about food.

• Servings: 1
• Time: 30 minutes
• Difficulty: easy
• Print

Ingredients

• Venison
• Sherry
• Olive oil
• Dark soy
• Dried mixed herbs
• Chinese five spice
• Green pepper corns
• White wine
• Pouring cream
• Tomato
• Cos lettuce

Cooking method

1. Gently thaw the venison in the refrigerator overnight
2. Pat dry
3. Remove fat
4. Add to a mixing bowl and add sherry, oil and soy sauce and coat well
5. Add the Chinese five spice and herbs and coat well
6. Let the meat sit at room temperature for 30 minutes turning every five minutes
7. Heat the fry pan to HOT
8. Turn on the exhaust fan
9. Open all the windows
10. Pray the smoke alarm doesn’t activate
11. Rest assured in the knowledge that a well killed and handled bundle of muscle like the gluteus muscles of a large animal is relatively safe from infectious disease
12. Gently and with love put the meat into the fry pan and count to fifteen slowly
13. Turn the meat and count to fifteen slowly
14. Do that until about five minutes has elapsed (this all depends on the thickness of the cut of meat)
15. Put the meat on a plate and allow to rest for at least 10 minutes
16. Deglase the pan with wine
17. Add the green pepper corns
18. Add some pouring cream
19. Reduce to a lovely creamy sauce
20. Add a nob of butter to shine
21. Take off the heat
22. Place the lettuce on the plate
23. Cut the tomatoes and place on the lettuce
24. Add the meat to the plate on a piece of lettuce
25. Spoon some sauce on the meat
26. Photograph the plate
27. Eat the food
28. Clean up
29. Start writing the blog post

Tips

• Deer fat tastes bad so cut it off and throw it away
• Venison is very lean so use high heat and do NOT overcook
• If you like meat well done do NOT cook venison
• A meat thermometer is a good thing to use if you have one
• Praise the hunter and the hunted for the meat is GOOD

Okay so the recipe reads oddly right! This week I was given a little advice from a fellow Canberra blogger who shared an article about copyright and recipes. Basically, if you want to demonstrate the work is yours make the recipe your own with your own words and style. Yep, this is what I call my style 😛

Raw venison rump untrimmed

Raw venison rump trimmed of fat

Venison rump on a high heat

Venison rump resting

Pepper sauce

Plated up—Rare venison rump

The venison tasted really nice. It was rare and tender just how I like my meat. I’d definitely cook venison again. It was delicious. I didn’t adorn the plate with a heap of extra vegetables. I really wanted to enjoy the meat as the star of the meal. I really did enjoy the meat.

Dessert is raspberries and chocolate flavoured whipped cream (unsweetened)

Me in my Brisbane Broncos member shirt for 2014. Tonight the Broncos are playing against the Roosters in round 3 of the 2014 NRL season. I hope the Brisbane Broncos defeat last year’s premiers, the Sydney Roosters.

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Hope you have a great weekend and eat YUMMY