Venison fast gaining popularity (+recipes)

Venison is becoming more popular on the weekly menu, and understandably so. It's tasty, tender, versatile, lean, healthy, and is lower in cholesterol, fat and calories than most red meats.
Importantly for busy cooks, venison is quick to prepare.
This power-pack of protein is becoming more readily available from supermarkets at a more affordable price.
Venison can be substituted for beef - as a stir-fry, grilled, pan-fried, barbecued or cooked in a casserole.
Generally, farmed venison requires less cooking than other red meats. Frying and grilling cuts need to be cooked swiftly and with care to preserve the juices and tenderness.
Farmed venison - the variety available from supermarkets, butchers and some delicatessens - is more tender and less gamey than wild venison. Farm-raised venison comes with the assurance that the deer are grass-fed, although during the colder months the diet may be supplemented with hay or silage.
Farmed venison is free of hormones, antibiotics and growth stimulants.
In addition, it is processed in accordance with international standards for hygiene, traceability and food safety.
Cervena is a trademark given to farmed venison that has reached export quality standards.
Here are some useful tips:
* Remove any sinews or membranes before cooking.
* Use high temperatures to cook the meat and seal in the juices.
* Do not overcook the meat. Because it is lean, overcooking will cause the meat to become dry and tough. Do not cook past the medium-rare stage except when making casseroles.
* Stewing venison - as with stewing beef - requires long, low-temperature cooking.
* Have all the sauces and accompaniments ready before cooking the venison.
* After cooking, rest the venison for five to 10 minutes before slicing.
RECIPES
MEDALLIONS WITH MIXED BERRY SAUCE
Sauce:
6 tbsp redcurrant jelly
2 tsp red wine vinegar
1 cup mixed fresh or frozen berries, such as raspberries, blueberries, blackberries, blackcurrants and pitted cherries
Venison:
400g packet farmed venison medallions 
1 tsp smoked paprika
2 tsp each: freshly ground black pepper, olive oil
To make the sauce, heat the redcurrant jelly together with the red wine vinegar. Add the berries and heat through.
Tie the medallions into neat shapes, if required. Sprinkle both sides with the paprika and black pepper.
Heat the oil in a heavy frying pan.
Pan-fry the medallions for about 3-4 minutes each side. The meat should still be pink in the centre. Remove the medallions to a warm platter. Cover and rest for 4-5 minutes.
Remove any ties. Serve the warm sauce over or alongside the venison.
Serves three.
VENISON & RICE-STICK NOODLE SALAD
2  tbsp each: brown sugar, Asian fish sauce, grated root ginger, soy sauce
2 cloves garlic, crushed
400g farmed venison grilling steak
Dressing:
1/2 cup fresh lime juice
6 tbsp each: water, sugar, Asian fish sauce
1-2 tsp diced chilli
4 shallots, diced
Salad:
150g dried, 5mm-wide rice stick noodles
4-5 cups mixed baby salad greens
1 cup fresh mint leaves, sliced
Combine the brown sugar, fish sauce, ginger, soy sauce and garlic. Mix well. Place the venison in a plastic bag. Add the marinade and move the meat around so it is well coated. Refrigerate for  four hours.
Meanwhile, combine the dressing ingredients, stirring until the sugar is dissolved.
Break the noodles into smaller lengths. Cook in a large saucepan of boiling, salted water until tender, about  seven minutes. Drain, rinse under cold water and pat dry. Toss in a bowl with a little of the dressing.
Remove the meat from the marinade, pat dry and return it to room temperature. Grill or pan-fry for about 3-4 minutes each side. Transfer the meat to a cutting board. Cover and rest for about 15 minutes.
Combine the salad greens and mint in a large bowl. Toss the salad in enough dressing to coat.
Pile the noodles in the centre of four  to six serving plates. Mound the greens on top of the noodles.
Thinly slice the venison across the grain and arrange on the greens. Drizzle with a little dressing and serve the remaining in a jug.
Serves  four as a light meal or six as a starter.

VENISON STIR-FRY WITH PEPPERS
400g farmed venison steak for grilling or frying
1 each: green, red peppers
1 tbsp each: olive oil, finely grated root ginger
1 chilli, seeded and diced (optional)
1 clove garlic, crushed freshly ground black pepper to taste
3-4 tbsp red wine
2 medium tomatoes, quartered
Slice the venison into 5mm thick ribbons. Seed and thinly slice the peppers.
Heat the oil in a heavy wok or frying pan over high heat.
Add the ginger, peppers, chilli and garlic and stir-fry, until just tender. Remove to one side.
Add the venison to the wok.
Stir-fry for 1 minute or until just cooked.
Return the pepper combination to the pan. Season.
Add the wine and continue stir-frying for about 1 minute. Add the tomatoes and cook for 1 minute to heat through.
Serve immediately with rice or noodles. Serves four.
VENISON HOTPOT
1kg farmed venison stewing steak
3 tbsp flour
Salt and pepper to taste
2 tbsp olive oil
6 black peppercorns
1 bay leaf
3/4 cup each: red wine, tomato puree
1 onion, sliced
200g mushrooms, sliced
Preheat the oven to 160C.
Cut the venison into 3cm cubes. Season the flour with salt and pepper.
Toss the cubes in the seasoned flour to coat.
Heat the oil in a heavy casserole suitable for the hob and oven.
Brown the venison in batches. Combine with all the other ingredients. Cover and cook in the oven for two hours, until tender.
Great served with baked potatoes and sauteed red cabbage.
Serves six.

www.janbilton.co.nz