Divine VenisonFebruary 22nd, 2009
I bought these fabulous venison steaks from one of my local butchers who cut them from a piece beautifully deep, rich red in colour which the knife went through like butter.
Like all good butchers he asked me if I’d cooked venison before (which I had) to make sure I knew not to cook it for too long as, having pretty much no fat content, it can quickly turn tough and rubbery; and that would be a crying shame as these really were beautiful steaks.
When I got them home I season the steaks well and fried them over a high heat for about 3 or 4 minutes each side. They really were absolutely delicious and so flavoursome. If you haven’t tried venison I urge you to. Buy the best quality you can and make sure you cook the cut appropriately; quick frying for leg or loin steaks and long, slow cooking for cuts such as the shoulder or shin (similar to beef cuts). If in doubt ask your butcher for advice, which any good butcher will be more than happy to give.