Venison cooked in Coca-Cola

The last time I cooked venison I followed a recipe to the letter and was really disappointed with the outcome. The recipe was for a venison chocolate chilli which called for the meat to be marinated in a red wine and spice marinade overnight. The end result left the meat dry and with a strange after taste which left me reluctant to try to cook venison again.

Then my friend Malcolm, the same one who presented me with the oven ready teal a few weeks ago, gave me a joint of venison before Christmas and suggested I try cooking it in Coca-Cola! I have cooked ham in Cola before so the idea of cooking venison in this way appealed to me…the results were very pleasing.

I decided to try this dish as a special treat on New year’s eve, my long suffering hubbie was to be chief critic again… so here it is :

Place the venison and Coca-cola, ( the real stuff now no cheap Aldi substitute… ) ,along with an onion and three cloves of garlic in a large pot and bring up to the boil on top of the stove. Then, turn down the heat and cook for about 40 minutes.

Pre-heat the oven at 180 degrees. Remove the venison from the top of the stove and allow to rest for 20 minutes. Generously cover with olive oil and garlic paste, and season with some salt, pepper and rosemary.

Oven cook for a futher 40 minutes.

Serve on a bed of cheese and garlic mash and mixed winter vegtables.

Wine of choice for this one was a St. Emillion, decanted and allowed to breathe at room temperature an hour before serving.

The verdict…I will definitely be cooking venison this way again. Apologies for no photographic evidence on this occassion it was just tooo good to share ….


Oven cooked teal with a hint of the orient.

Time for another recipe.

Teal has a very delicate flavour

Teal has a very delicate flavour

This week my friend Malcolm presented me with six teal all oven -ready, ( gotta love friends like that…).

They are a lovely bird to eat but can be easily overcooked which ruins the flavour and dries out the meat. The game cookery book suggests cooking them whole in a hot oven for twenty minutes and to flavour only with butter and sage. I wanted to be a little more adventerous so rooted through my chinese cookery book and added an oriental twist to these little birds.

Ready for the oven.

Ready for the oven.

Make sure the oven is hot. Place the birds, breasts up in a large ovenproof dish. Generously massage with oil, ( I use sunflower oil as olive oil has too much flavour ), then season with salt. Add a chopped red onion, red pepper and squeeze in some garlic paste between the birds. Sprinkle on some whole cloves, about 6 and then about a quarter teaspoon ginger. Finally grate the zest of one orange over the dish and squeeze on some orange juice.

Cook the birds for 20 minutes then blast with fan for another 5 minutes.

Ready to be served.

Ready to be served.

Serve with curly fries and seasonal vegtables and a good bottle of Bordeaux while watching strictly come dancing….