I have never heard of gin being used in cooking before but at the moment, I'm watching UK celebrity chef James Martin cooking venison loin with gin and red wine. He says the gin imparts a special extra flavour to the meat.
I can't comment because I've never tried it. Has anyone ever cooked with gin and if so, how did the dish turn out?
I've put gin in marinades before. You'll get quite a bit of flavor that could disguise strong meats a bit. Venison isn't my favorite meat, but I could see it creating a bit of a shadow on a venison flavor, making it taste better to people that aren't accustomed to its flavor.
Interesting idea for using it in marinades, Paul. I definitely have to try that concept. By pure coincidence, I am getting a consignment of fresh (Scottish) Highland red deer venison in October, so I can see I am now going to have one further option at least. I must admit I do love venison but am always on the lookout for different ideas. James Martin's dish looked good but I already have ideas for my own twist.
I agree wit Paul. I've use Gin in marinades before not only for flavor but to tenderize the beef. Venison is quite lean but like Paul pointed out it is not a type of meat that is loved by most people. I've used gin in a marinade for a London Broil which is lean as well and it turned out great .
If it inspires:
I had a signature venison saddle recipe that uses Juniper berries instead of the alcohol. It gives such a great flavor without the "after burn" taste or dry out that comes with using alcohol based marinades.
10 juniper berries, whole black pepper, kosher salt and 1 cinnamon stick dry roasted
5 fresh tomatoes, ground
Add the hot spices to the tomato grind and blend well. Pour over the loins covering well. Turn the loins at least twice during marinade. Best if left for 48 hours. This technique draws out the game taste and actually aides in tenderizing.
Wipe off marinade, season and grill to medium-rare. ( 3 minutes per side). Goes great with parsnip mash and Brussels sprouts and a glass of Cab Franc.
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