Denver Leg Recipes

The Denver Leg is perfect for steaks and roasts, here are some ideas to inspire!

These choice wild venison recipes sent to us by Raukumara Red fans. Please note these recipes are not our own and we therefore do not know their origin.


Roast venison with green peppercorn and brandy sauce.

TIME REQUIRED: Approx 20mins.

INGREDIENTS:
500g Raukumara Red venison leg.
Butter
Salt & Pepper
Sauce:
Butter
1tblsp green Peppercorns
4 shallots
50ml brandy
100ml venison glaze(available from Foundation Foods,Christchurch)
1/2 tsp wine vinegar
1tsp dry mustard
200ml cream.

METHOD:
Heat butter in pan. Season venison and seal well on all sides on a high heat.
Roast in oven at 220.C for 10-12 mins.
Should be rare,medium-rare.
Must stand for 10mins before carving.
For the sauce. Saute shallots in butter,add peppercorns. Deglaze pan with brandy,add venison glaze and reduce.
Add vinegar,mustard and cream and reduce until like a heavy cream.
Slice meat and pour over sauce.


Fragrant Venison Sauté.

TIME REQUIRED: Approx 20mins.

INGREDIENTS:
650g Raukumara Red leg or shoulder.
2 lge onions
1tbsp oil
2tbsp sugar
1 cup oyster sauce
1-2 tbsp. hot chilli sauce
2 tbsp. oil
1/2 packet snow peas
1tbsp garlic
1 1/4 cup spiced vinegar
1/2 cup water
1 red pepper, julined.

METHOD:
Sauté onions til soft.
Add garlic and sugar and cook for another minute.
Add vinegar,oyster sauce and water and boil for 10 mins. Season to your liking with chilli sauce.
Slice Raukumara Red venison thinly across the grain.
Heat a heavy pan with oil or butter and cook venison over a high heat for about 1 min on each side.
Add vegetables and venison to sauce and serve on noodles or rice.


Venison Casserole.

TIME REQUIRED: Oven 2-3 hours

INGREDIENTS:
750g Stewing Venison(shoulder,back leg or trim)
1cup red wine
1/2 cup flour
1tsp mustard
1tsp sugar
1tsp paprika
1tsp salt
1tsp nutmeg
1 green pepper
1 onion
1 clove garlic
1 cup sliced mushrooms
3tblsp chicken stock
1 sheet ready rolled flaky pastry.

METHOD:
Preheat oven 150.C
Cube venison, place in casserole dish.
Mix wine,flour,mustard,sugar,paprika,nutmeg and salt and pour over venison. Allow to stand for at least 2 hours.
Chop veggies and add to the meat,add stock ,cover and bake for 2 hours.
Increase temp to 180.C and cover hot casserole with flaky pastry,cook for 20-30mins til pastry brown.


Oriental Venison with the Raukumara Red Wild NZ Denver Leg Venison

Oriental Venison.

TIME REQUIRED: Prep: 10mins. Cook: 8mins.

INGREDIENTS:
500g venison steak(Denver leg)
1 tablespoon soy sauce.
2 cloves garlic,crushed.
2 teaspoons finely chopped ginger.
1 tablespoon vegetable oil.
1 onion,peeled and sliced.
1 red capsicum,sliced.
3 spring onions sliced.
1 tablespoon dry sherry.
1/2 cup beef stock.
2 teaspoons cornflour.

METHOD:
Slice venison into thin strips and place in bowl with the soy sauce,garlic and ginger. Toss well and set aside.
Heat oil in fry pan or wok on moderate heat. Add onion and cook for 3 mins then add capsicum and half the spring onions and cook for 3mins.Remove vegetables from pan.
Drain meat and (reserve marinade)brown quickly in pan then return vegetables.
Mix reserved marinade,sherry,stock and cornflour and add to pan. Stir gently and bring to the boil until the sauce thickens.
Serve with steamed rice. And remaining spring onions as garnish.
Serves 4.


Raukumara Red Denver Leg Venison Steak

Venison Steak.

TIME REQUIRED: Approx: 4mins.

INGREDIENTS:
2 venison steaks(Denver leg/backstrap)
1 clove Garlic.
1 tablespoon olive oil.

METHOD:
Rub venison steaks with garlic.
Heat oil in heavy pan until VERY hot.
Cook 2 mins each side for rare.
Rest before serving.


Raukumara Red Venison and Chocolate casserole.

Venison & Chocolate casserole.

TIME REQUIRED: Approx 2 hours for cooking.

INGREDIENTS:
800g venison(Denver leg)
10g unsalted Butter.
10ml olive oil.
Seasoned flour.
1/2 tablespoon garlic.
1 large onion diced.
1 large carrot diced.
1 cup red wine.
150ml chicken stock.
150ml beef stock.
2 oranges cut into large pieces.
Bay leaves.
Sprig fresh thyme.
20g dark chocolate.
1 lemon.

METHOD:
Preheat the oven to 160c.Trim the venison and cut into 3cm cubes. Place oil and butter in a heavy fry pan. Roll venison in the flour then fry in batches until brown all over.
Add to oven-proof casserole dish.
Serves 4.
Fry the garlic,onion and carrot then sprinkle with a little flour and cook until lightly browned. Pour in the red wine and simmer 2mins.Now add chicken and beef stock,oranges,bay leaf and thyme. Bring to the boil then pour over the meat in the casserole dish.
Cover with a lid and transfer to the oven for 2hours.
Remove from oven and let it cool. Remove meat and strain liquid ,pressing down on vegetables to extract all the juices,and discard remainder.
Add liquid to meat and bring back to a gentle simmer over a medium heat. Finely grate the chocolate and whisk it into the stew ,making sure the chocolate doesn’t boil.
Add a squeeze of lemon juice,a touch of salt and serve.



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