A New Food Source To Develop
As someone, who has planted more than a few trees in his time, I’ve had the odd runs-in with deer, who feel that the new shoots of saplings are tasty for breakfast, lunch and dinner. C also hit a deer in my car, which to say the least didn’t do it much good.
So although they are nice to see in the countryside, when the University of East Anglia says we have too many deer, as reported here, I tend to agree. The researcher, Dr. Dolman is quoted as follows.
We are not killing something and then incinerating the carcass – what we are talking about is harvesting a wild animal to supply wild free-ranging venison for or tables – for farm shops, for gastro pubs.
“What we are advocating isn’t removing deer from the countryside – what we are advocating is trying to get on top of the deer population explosion and try to control the problems that are being caused.
“And in a way, [venison] provides a sustainable food source where you know where it comes from, you know it is ethically sourced, you know it is safe to eat, and that puts food on people’s tables. As much as I love deer, to be a meat eater but then to object to the culling and harvesting of deer seems to be inconsistent.
That sounds all very sensible, but I suspect that the RSPCA and others will be against the large scale cull, that he suggests. The RSPCA’s view is in this part of the article.
In a statement, the RSPCA said it was “opposed in principle to the killing or taking of all wild animals unless there is strong science to support it, or evidence that alternatives are not appropriate.
“Even if a cull is supported by science, it is very important that it is carried out in a humane and controlled way.
“Any decision to carry out a cull must be taken on a case by case basis based on the specific issues which impact a specific area. We don’t believe this should be rolled out in a uniform way across the whole country. It is certainly not a case of one size fits all.
If we don’t cull the deer to reasonable levels, we will get a double destruction of the countryside. By the deer on the one hand and on the other by farmers and householders putting up more and more secure fences to keep the pests off their land.
With all the trouble over horsemeat, it does strike me, that we ought to develop our taste for venison and support those like Marks and Spencer, who are using it in high-quality ready meals.
After all, venison is supposed to be good for you and certainly doesn’t have the health problems that are being reported today for processed meat.
Marks And Spencer Get Their Timing Right
Last night, I tried one of Marks and Spencer’s new FullerLonger meals.
Marks And Spencer’s Venison
As you can see it’s slow-cooked venison in a red wine and onion sauce.
It has only been about a couple of weeks and note the “New” on the packaging.
With all the horsemeat problems, this problem just says impeccable timing by Marks and Spencer, although there is some beef stock and gelatine in the product. And the only allergen is a small amount of skimmed milk!
Venison and Celeriac Rosti
Or to give the recipe it’s full name, Chargrilled Venison Steaks with Redcurrant and Celeriac Rosti.
This is a delicious and indulgent recipe that I got off the inside of a packet of two venison steaks from Waitrose. When you’re a widow, you need the odd indulgent recipe for when you need cheering up. It’s also very simple to cook and well within the capability of a man who taught himself cooking at 60.
As with all of the recipes that I’ll post here, it will be gluten-free, as I’m a coeliac and can’t eat any of the gluten found in wheat, barley and rye.
This is recipe for two steaks.
- Season the venison steaks.
- Heat a tablespoon of olive oil in a frying pan until it is very hot. Sear the venison steaks in the pan for 4-5 minutes on each side, or until cooked. Lift onto a plate and keep warm.
- Add the grated zest and juice of one orange, three tablespoons of redcurrant jelly (the proper stuff made from sugar!) and a tablespoon of port or brandy.
- Season lightly and bring to the boil. Simmer for 2-3 minutes or until sticky, then spoon over the venison.
- Heat through and serve with the rosti.
For the celeriac rosti.
- Preheat the oven to 190 Degrees Centigrade (Is there anything else?). Or with me use the bottom of the top oven in the AGA.
- Peel and coarsely grate 200 grams of celeriac then place in a bowl with 50 grams of melted butter, half a teaspoon of grated nutmeg and seasoning.
- Pile the mixture into some tins brushed with melted butter and bake for 15 to 20 minutes.
Before I ate this, I had never eaten celeriac. I now use it as an alternative to potatoes.
The Anonymous Widower 