The secret to cooking vension

Feb 5 2009 By Luke Tipping

CHEAPER cuts of venison tend to be sinewy and tough and are only good for braising or stewing.

Always dice the meat to large chunks as small cubes will break up and be tasteless and fibrous.

You could have a go at making venison pate, start by frying your diced venison meat in a hot pan and brown. You will need approximately 1lb of venison, add 100g of chicken livers then one chopped onion and some garlic into the pan, cook until soft then remove from the pan.

Put one glass of port into the pan and reduce by a half, then add the port to the meat and place the meat in a food processor along with one egg, a spoonful of redcurrant jelly, a pinch of mace, 100g of sausage meat and blitz until you get a fine texture.

Line a loaf tin with streaky bacon, add the mixture and fold over the loose ends of bacon. Place in a roasting tray, pour in enough hot water to ensure the loaf tin is half submerged, place in hot oven at 180°, (Mark 4), for about 1 hour.

The pate is ready when the mix shrinks away from the edges. Place a weight on top and leave to cool in the water. Carefully remove from tin, place in the fridge to mature, (the flavour will improve after 2 days) then serve with warm crusty bread and chutney.

Alternatively if you can mince your venison and try a venison burger. But be careful: because of the low fat content of venison, you have to add minced pork belly to moisten the meat. This will help bring out the flavour of the venison, season with fresh herbs and a little garlic.

* Luke Tipping is head chef at Simpson’s Restaurant, 20 Highfield Road, Edgbaston. 0121 454 3434 or www.simpsonsrestaurant.co.uk If you’ve got a culinary question for Luke, email paul.fulford@birminghammail.net or write to Paul Fulford, Birmingham Mail, Floor 6, Fort Dunlop, Fort Parkway, Birmingham B24 9FF.