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Venison mince - help

Posted by Janet or Emma 
Venison mince - help
August 02, 2019 01:41AM
I’ve just defrosted 3kg of venison mince, thinking it was casserole meat! What am I going to do with it? I usually like sweet with venison but my plans have gone awry.
Re: Venison mince - help
August 02, 2019 01:46AM
Treat it the same as lean minced beef, make sure you add some fat (olive oil or butter as appropriate).
Re: Venison mince - help
August 02, 2019 05:49AM
I agree with TPANDAV you will need that touch of fat to it or if you had any minced pork is great with it, mix them together less pork than mince. Great in meatball dishes as well as just minc3 itself.
Re: Venison mince - help
August 02, 2019 10:36PM
I make what I call Hunter Gatherer Pie when I have venison mince. Haven't made it for ages but remember that last time I used blackcurrant jam instead of the redcurrant jelly and decided it was magic!

Hunter Gatherer Pie

1.5k Venison – coarsely minced
1 onion
1 carrot
1 stem of celery
Olive oil
350gms of thick bacon
Red wine
Beef stock (1 pottle of Continental jellied stock)
Redcurrant jelly (or crab apple – it needs to be tart)
2 Tbs of flour
Wild Thyme
12 Juniper Berries – squashed and chopped
A good grinding of black pepper
400gms of mixed wild mushrooms or small Swiss brown
Butter
Garlic

Creamy Mash with Seedy Mustard (Condimentum of course!) and It parsley
A cup of full cream milk
150gms butter

Dice the onion, carrot and celery and cook in olive oil until softened and beginning to caramelise. (Have 2 pans one to cook and brown in and one on a gentler heat to transfer into.) Put the softened vegetables into second pan.
Slice the bacon and sauté till fat runs. Put it in with the veg.
Brown the coarsely minced venison in the bacon fat, in several batches, adding oil when you need to. If it releases a lot of moisture, drive the moisture off until it sizzles in the pan again. Transfer as you go into second (bigger) pan. Put first pan aside for cooking the mushrooms later.
Turn heat up in second pan and stir everything together, adding pottle of stock, redcurrant jelly, flour, thyme, Juniper berries, ground black pepper, then add ½ bottle of red wine (full bodied but not too sweet!) simmer gently for 20 min to half an hour stirring regularly and adding a little boiling water if/when necessary.
Saute a fat clove of garlic or two in butter then turn up heat and sauté the mushrooms until cooked and shiny. Taste the venison mixture for seasoning and adjust – incorporate the mushrooms and put into dish in which it will be served. Top with a lump free creamy mash. I use Agria potatoes. Full cream milk and a generous amount of butter. Beat in 2 tablespoons of Seedy Mustard and ½ cup of finely chopped Italian Parsley.

Brush top with a little melted butter and bake for 30 to 40 minutes until top is gilded.

Ideally this would be served in individual pie dishes with Brussels Sprouts or green beans or spinach. Or a simple composed salad of Cos lettuce.
Re: Venison mince - help
August 03, 2019 01:07AM
Thank you Stephanie39. I imagine I will be racing out to buy venison mince now to make your pie.
Re: Venison mince - help
August 07, 2019 02:05PM
Thanks. I did think about using other mince recipes but was overwhelmed with the quantity. Thanks for the awesome pie recipe, Stephanie. Janet
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