Deer Dianne

WildDog · June 07, 2011, 06:25:32 AM

Thought I would share tonights meal with you guys. This is fast becoming Nicky and my favourite, (after roast leg of goat) ;) Fallow deer steaks in a little brandy, Worstershire, Cream, caramelized onion and garlic, I think it is a Dianne sauce. This particular meat took a bit of getting, it was an 18month old doe that I head shot so as not to damage the shoulder or back strap and then had to carry her a fair way out. Very tender and definately worth it.

Norm · June 07, 2011, 07:08:21 AM

Now that is one good looking plate!

I've never had fallow deer before, are they wild or domestically raised?

sandhills · June 07, 2011, 02:03:37 PM

What time is supper? Might want to allow me a few extra days to get there though ;D That looks great!

WildDog · June 08, 2011, 05:37:26 AM

Norm the Fallow are wild in this area and their range is spreading. Our farm was always known as a place you could guarantee getting a deer, we did have deer traps but I have dismantled them. I used to look on them as a pest but since running Maremma dogs and culling fairly heavily they aren't as easy to get and I now value them as a food source. The rut has just finished, this year we had 3 stags around the house, one on each hill.

Sandhills suppertime is anytime after chores are done around here, Nicky likes to cook and there is always a place for guests, so just turn up, Sunday nights not the best, its get your own :(

WDH · June 08, 2011, 07:30:43 AM

That looks delicious, tasty, scrumptious, and a whole bunch of other adjectives! Fallow deer are native to India, right?

iffy · June 09, 2011, 11:17:38 AM

Any chance of pinning that recipe down a little closer? Looks yummy! I have some elk steaks I would like to try it with.

WildDog · June 10, 2011, 04:15:25 AM

WDH I am not sure of Fallow deer origin I know they are throughout Europe.

Iffy I use steaks from the hind leg cut 3/4 inch thick, (back straps are the best) I then trim it and separate the muscle segments. Next I hit it with a meat tenderiser hammer.

Heat the fry pan, put in a small amount of olive oil and sear both sides well, then put in 3-4 cloves of crushed garlic and half a finely diced onion and pretty well caramolise it, then I add half Tablespoon of brandy and a tablespoon of worstershire sauce. I cook the meat through and then fill the bottom of the pan with fresh cream and stir and cook it off untill it looks like the pics.

Enjoy