Saddle of venison.

[Ritchie335is]

I have been given a frozen saddle of venison which I am defrosting now.
I was thinking about dicing it and after browning, chuck it in the slow cooker with a splosh of red and some veg and seasoning.
Any other ideas?
The wife won't eat it so theres no point in roasting it whole, with a stew I can portion it and freeze it.

[pointedstarman]

Difficult one as it's been frozen. If fresh you can cut it into steaks and freeze. OH can have beef when you have venison. As it's frozen, stew or casserole is best bet. You could also use some for game pies.

[0a]

I read venison makes a rubbish casserole as it's too lean - anyone got any thoughts as I fancy trying it.

Edit - it was that bloke on mastershef and he might have been talking about venison steak?

[Mobile Chicane]

Roe deer will make a fantastic korma.

However it seems a shame to just stew the lot - I'd at least try and get some kebabs out of it first.

An approach to try is Rick Stein's Balinese satay beef, which should work just as well with red deer venison as beef. From the BBQ thread...

Marinade:

1 tbs coriander seeds
1/2 tsp cumin seeds
1 tbs black peppercorns
25 grams garlic, crushed
3 Thai chillies, finely chopped
juice of a lime
2 tsp raw cane (or palm) sugar
1 tbs kecap manis (Indonesian soy sauce)
1 tbs oil

Dry roast the spices, grind and combine with all the other ingredients. Cube 500g of sirloin steak and marinate in the above for 30 minutes, then thread onto bamboo skewers. BBQ until done to your liking. (Slightly rare for venison I'd say.)

Dipping sauce:

3 tbs kecap manis
juice of 1/2 a lime
2 red Thai chillies, finely chopped
1/2 a banana shallot, finely chopped

Mix together and serve with the BBQed satays.