Venison is the king of meats.

( Monty Boyce, My cheese game is strong, Fri 27 Jan 2012, 10:56, 1 reply, 14 years ago)

I'm hoping to be able to make Venison Chilli, Venison bolognase, Venison Casserole, Roast Venison joints etc.

(Bazongaloid, Fri 27 Jan 2012, 11:02, Reply)

*drowns in own saliva*

( sporters I’m sincerely gratitude to you, Fri 27 Jan 2012, 11:04, Reply)

My advice to you regarding the first three dishes listed
is to 'cut' your venison with beef, as much as 50/50.

You may wish to disregard this, of course, but I reckon the different texture and higher fat content of the beef makes such recipes tastier.
( Monty Boyce, My cheese game is strong, Fri 27 Jan 2012, 11:10, Reply)

Can I not just fry it off in lard?

(Bazongaloid, Fri 27 Jan 2012, 11:11, Reply)

Sure you can,
but adding beef was suggested to me by my mother and it's excellent.
( Monty Boyce, My cheese game is strong, Fri 27 Jan 2012, 11:16, Reply)

I will bear this in mind.

(Bazongaloid, Fri 27 Jan 2012, 11:22, Reply)

I read this as if you've just called your mum an 'it'.

( G/PP 💩💩💩💩💩&#128, Fri 27 Jan 2012, 11:26, Reply)

Can I make a recommendation?
Don't waste your Venison with Chilli, it really doesn't lend itself well to chillies at all. Mustard/horseradish other spices yes, just not capsicums.
(Himjim died a little more inside on, Fri 27 Jan 2012, 11:13, Reply)

But what else should I do with the venison mince I will en up with?

(Bazongaloid, Fri 27 Jan 2012, 11:22, Reply)

PASTIES OR PIES

( Monty Boyce, My cheese game is strong, Fri 27 Jan 2012, 11:44, Reply)

I wasn't aware of this - and am rather surprised by it

( Monty Boyce, My cheese game is strong, Fri 27 Jan 2012, 11:23, Reply)