Thread: Venison for my wedding

Hey team,

I'm getting married 5th March next year. We're just sorting our menu so we can give it to our catering company, they are happy to use homekill which is good. We're getting a couple of sheep done and a pig, my question is we wouldn't mind having some venny on the menu, just not sure how to get them to cook it, back steaks etc.
Whats slee could be done with the rest? Any ideas, it's a casual buffet style. Guest number is 60 pepole.
Getting the venison shouldn't be an issue, as we have family with a farm down in wanganui with plenty of fallow on it.
Any nice venny dish ideas would be much appreciated.
Thanks bevan

Carpaccio. Makes a bit of venison go a long way. Good as a starter dish. Can prepare in advance. One of my favourite ways to share with family and friends.

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you could do venison ham..... or roasted rear leg,better than beef if done right.
steak would be problimatic for caterers as needs served quickly after frying....unless you did the hot rock thing and guests cook their own....
meat balls with venisom mince...sausages ....
a jolly good caserole would work well for buffet.

Got a deer for my daughter's wedding ,18 months ago.The lot went into salamis,not hot spicy either. Great with beers n wine,cheese.No venison for main dinner tho.

Pulled venison (74C for 24hours) or venison leg roast (54.5C for 24hours) both cooked in sousvide machine. Stunning!!

Salamis always go well.

I like to sear it on a bbq/cast iron pan then after a good rest slice it very thin. This works for all major mussel groups, then it can be spread over a salad dish or have a red wine jus poured over it. Any chief/caterer worth their salt should cope with one of those options

Hi Bevan @ocean-hunter
First up, good luck for your wedding! Hope you have a rip roaring party.
The #1 principle to all reception plans… keep it simple. Don’t go all extravagant. Endless stress! And higher risk of fuck ups.
So I’m with @2post on this one. Clean the cuts of all silvering, carefully slice into similarly sized pieces for cooking as per 2post’s suggestion, and thinly slice for serving. You just can’t go wrong.
I recently did exactly this for a large “significant birthday” gathering with 15kg of red deer back steaks. The prep is simple, the cooking is simple - use a timer to keep it consistent - the serving is simple, the eating experience is primo.
Enjoy.

the 3 rings of marriage
engagement ring
wedding ring
suffer-ing

Originally Posted by 2post

I like to sear it on a bbq/cast iron pan then after a good rest slice it very thin. This works for all major mussel groups, then it can be spread over a salad dish or have a red wine jus poured over it. Any chief/caterer worth their salt should cope with one of those options Attachment 170555

salad?!!!!
you are supposed to invite people you like to the wedding

A venison stroganoff works quite well.

Originally Posted by gonetropo

salad?!!!!
you are supposed to invite people you like to the wedding

I thought you were sopost to invite family?

Try it one day it’s yummy.

Yea I would be going with having it as an entree.....its what I usually do at large bbqs or dinners.
Steaks seared, rested somewhere warm sliced thin and immediately handed out.
Flowergirls or whatever helpers can go round with a couple of plates and toothpicks for everyone to stab a couple bits and wolf it down while still warm juicy and delicious.

Thats what I would do but your situation may require something different. ?