Venison cooked in milk with lemon and sage

Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
Cooking Temp: 160  C
Servings: 2
Ingredients
  • 1 pkt, 400-500g diced venison, or venison roast
  • 4 tbsp butter
  • 10 leaves of sage
  • 1 small onion, thinly sliced
  • zest peeled of ½ lemon
  • 2 fig leaves if you have them
  • 500 ml milk, or more to just cover the meat
  • Smoked cheddar or parmesan cheese
  • Options to finish the sauce
  • 150 ml cream
  • 1 tbsp Dijon mustard
Instructions
  1. 1
    Heat the butter and add sage leaves, lemon zest and garlic, cook for a minute then add the diced venison. Sauté the meat until lightly coloured, season with salt & pepper.
  2. 2
    Pour in the milk and bring to boil. Add the fig leaves, and now you can now simmer the meat on the stove (but it’s easy for it to stick and burn) so better still, transfer to an oven dish and cover with foil and bake at 160c for 60-75min until tender. The milk with curdle and the soft milk curds are delicious.
  3. 3
    Taste to see if any more salt & pepper is needed. Enjoy as is, or if you like you can a little mustard and some cream too to make more of a sauce than a light curdle.
  4. 4
    Serve with potatoes or pasta of your choice, grate some smoked cheddar over it and enjoy.
Read it online: https://www.lenah.com.au/recipes/venison-cooked-in-milk-with-lemon-and-sage