ven to 425\u00b0F. Place sausages in a roasting pan. Bake
acon and then add the sausages, brown them on all sides
o 375F/Mark 5. Separate sausages. Melt butter in heavy based
issolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers
Salt venison and brown in hot oil.
Remove and set aside.
Add onion, bacon, carrot, celery and parsley to pan drippings.
Saute until carrot is half cooked; add flour, tomato, sage, salt, pepper and rosemary.
Return meat to gravy.
Add wine and enough water to cover the meat.
Add tightly fitting lid and simmer until meat is tender.
Remove venison, strain the gravy and return meat to pan. Add sausages that have been sliced in rounds and bring to a boil. Serve with dumplings.
Serves 8.
Grill the sausages on a hot BBQ & slice.
Mix together with all remaining ingredients & toss gently.
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
tbsp sugar. Rub over venison then cover and chill overnight
alf.
Meanwhile, tie the venison with kitchen string at 1
Marinate the venison in the wine, carrots, onion,
Keep warm.
For the venison, heat 1 tbsp oil in
ogether then rub into the venison. Lay the bacon slices on
ntil tender.
Put the venison in a roasting pan and
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
Yield: 6 servings (each about 1 1/4 cups).
easpoon olive oil.
Pat venison dry with a paper towel
Season the venison with plenty of pepper and
Season the venison with plenty of black pepper
o 350\u00b0F. Season the venison with salt and pepper. Heat
frying pan, season the venison steaks then wrap each steak
For the cranberry relish, place the cranberry sauce, balsamic vinegar, brown sugar, juniper berries and star anise in a small saucepan on medium-low heat. Simmer for 8-10 mins.
Heat a grill pan on high heat or preheat the grill to medium-high. Brush the venison steaks with oil and season well with pepper. Sear the venison steaks for 2-3 mins each side. Let stand, loosely covered with foil, for at least 5 mins before slicing.
Layer the buns with arugula leaves, sliced venison and blue cheese. Top the warm cranberry relish.