Make your own free website on Tripod.com


Cooking For Fun's
Are You Game?

Not a big game hunter?
You don't have to be to
enjoy these delicious recipes.

Venison


Venison Cutlets with Apples
1 slice venison, ½ inch thick
4 apples
Powdered sugar
1/3 cup port wine
Salt and pepper to taste
Butter
12 candied cherries

Wipe, core, and cut apples in 1/4-inch size slices. Sprinkle with powdered sugar; add wine, cover, and let stand 30 minutes. Drain (reserving wine) and sauté in butter. Cut venison in cutlets, sprinkle with salt and pepper, and cook 3 to 4 minutes in lightly greased pan. Remove from pan. Melt 3 tablespoons butter in pan; add wine drained from apples and cherries. Reheat cutlets in sauce and serve with apples.

CFF Shared by Carole


Hot Bean Venison Dip
1/2 lb ground venison
1/4 cup minced onion
1 (6 oz) can kidney beans, mashed
1 tbsp chili powder
1/2 cup catsup
1/2 tsp salt
1 tsp cumin
1/2 tsp cayenne pepper
1 (4 oz) can green chilies, diced
1/2 lb cheddar cheese, shredded

Preheat oven to 350 F. Saute onions in butter, then add meat & brown. Add remaining ingredients, saving some of the cheese for top and simmer 10 to 15 minutes. Pour into a casserole dish and top with remaining
cheese. Bake at 350 F until cheese is melted. Serve with chips.

Source: Tyler Morning Telegraph courtesy of Odessa Walker

CFF Shared by Margo


Good Venison Marinade
1/2 cup soy sauce
3 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp grated ginger or 3/4 tsp ground ginger
3 tbsp honey

Combine all ingredients. Place venison in a glass or stainless steel dish and marinate several hours, turning occasionally. Broil or grill venison.

Source: Tyler Morning Telegraph courtesy of Odessa Walker

CFF Shared by Margo


Venison Tips and Gravy
1/2 lb venison stew meat
Morton's Nature's Seasoning
Gravy:
3 tbsp cooking oil
2 tbsp flour
2 to 3 cups venison broth
Salt & pepper to taste

Place meat in slow cooker and sprinkle liberally w/seasoning blend. Add enough water to cover meat. Place lid on slow cooker and cook until tender. Cook on low about 6 hour or on high about 4 hrs). Save the broth as you drain it from the venison. Set aside to make gravy.

Note: A quick way to prepare this is in the pressure cooker. It takes about 25 minutes.

For Gravy: In large cast iron skillet, heat oil. Add flour and stir constantly until brown. Stirring constantly, carefully add enough broth until desired gravy consistency is reached. Salt and pepper to taste. Stir the drained venison into the gravy and serve over white rice. Delicious.

Source: Tyler Morning Telegraph/Dot Phillips

CFF Shared by Margo


Venison-Stuffed Peppers
2-1/2 cups cooked ground venison
6 green peppers
6 mushrooms -- sliced
2 scallions -- sliced
1/4 cup bacon drippings
1 tsp salt
1/4 tsp pepper

Preheat oven to 350 F. Wash and core peppers. Saute the rest of ingredients in bacon drippings. Stuff peppers with mixture and cook 45 minutes.

Note: Recipe by Mitchell and Nancy Deer with Horns. Their beautiful Native American website can be seen at:
http://www.angelfire.com/ct/deerwhorns/

CFF Shared by Alice


Venison & Wild Rice Stew
3-1/2 lbs shoulder of venison -- cut into 2-inch cubes
2 tsp salt
Pepper -- to taste
2 qts water
2 large onions -- peeled and quartered
1-1/2 cups wild rice -- washed in cold water

Put venison, water, and onions in a large pot; simmer uncovered for 3 hours. Add salt, pepper, wild rice.  Cover and simmer for 20 minutes. Stir well; simmer uncovered for another 20 minutes, or until rice is tender and most of liquid is absorbed.

Note: Recipe by Mitchell and Nancy Deer with Horns.

CFF Shared by Alice


Garlic Studded Loin of Venison with a Berry Reduction
2 lbs venison loin, trimmed
10 cloves of garlic, peeled
2 tbsp olive oil
Salt
Fresh coarse black pepper
1 sweet potatoe, peeled, cut into curls and fried until golden
1 tbsp chopped fresh parsley leaves
Drizzle of olive oil
2 tbsp chopped shallots
1 tsp chopped garlic
2 cups assorted berries, washed and stemmed, (sliced if needed)
2 cups veal reduction
1 tbsp honey
2 tbsp butter

Make 10 slits in the loin. Stuff each slit with a garlic clove. Rub the entire loin with olive oil. Season with salt and pepper. Heat a large saute pan, over medium heat. When the pan is hot, add the venison and sear for 5 to 6 minutes on each side. Remove from the pan and let rest for a couple of minutes before slicing. In a saute pan, over medium heat, add the oil. When the pan is hot, add the shallots, garlic and berries. Season with salt and pepper. Saute for 2 minutes. Add the reduction and bring to a boil. Reduce the heat to medium and simmer for 10 minutes. Using a hand-held blender or blender, puree until smooth. Strain the sauce, discarding the seeds. Rinse out the saucepan and place the sauce back into the pan. Stir in the honey and whisk in the butter. Yield: 6 to 8 servings

CFF Shared by Mike


Marinade for Venison or Hare
6 tbsp olive or sunflower oil
2 onions; peeled & quartered
1 rib celery; quartered
Handful parsley stalks (stems); crushed
Rind from 1 orange
6 juniper berries; crushed
Pinch Dried thyme or 1 sprig of fresh
1/2 tsp Kosher salt
Black pepper to taste
2-1/2 cups red wine

Heat the oil in a saucepan and add the vegetables, parsley. pared orange rind, juniper berries, thyme, salt and a good grinding of pepper. Cook for about 5 minutes, then pour in the wine. Simmer gently for 2-3 rninutes. then take the marinade off the heat and cool completely before pouring over the meat in a dish. Turn the meat over in the marinade every few hours, and keep it in a cool place, ideally a larder.

"Lady MacDonald's Scotland: The Best of Scottish Foods & Drink" by Claire MacDonald.

CFF Shared by Mike


Deer Sausage
7-1/2 lbs venison -- ground
7 1/2 lbs pork -- ground
4 oz salt
1 oz black pepper -- ground
1-1/2 oz Accent seasoning mix
1 oz cayenne
3 oz light brown sugar
1 oz Louisiana¨ hot sauce
1 oz paprika
3 oz Lea & Perrins¨ Worcestershire Sauce
3 whole fresh green onion -- chopped

Mix all of the above together well. Stuff in casing.

Source: Merlin P. Bodin - "A Cajun Family's Recipe Book"

CFF Shared by Mike


Hattie''s Venison Chili Con Carne
2 lbs venison
2 tbsp olive oil
2 large onions
10 cloves garlic
1 qt nonfat beef broth
4 tbsp chili powder
1 tbsp ground cumin
2 tbsp paprika
1 tsp cayenne pepper
2 tbsp oregano
3/4 tsp salt

1. Take 2 lbs. of venison, either meat or venison burger. If using meat, cube it, and brown in batches in olive oil (about 2 tbsp) in a large skillet. (I prefer a ten-inch cast iron skillet - not Caphalon!!) If using venison burger, just brown it. Drain the meat.

2. In a three to four quart heavy pot, heat one tbsp of olive oil and saute, two large onions which have been sliced.

3. When the onions are limp, but not yellow (don't overcook them, maybe 7 minutes tops) add about 10 cloves of garlic which have been mashed and minced. When the garlic scents up, add the meat. Add one quart of
homemade chicken or beef stock. If you don''t have your own stock, try Campbell's low-sodium chicken stock.

4. Add the spices. Crush the oregano in your hand before adding.

5. Bring to a boil, reduce to a simmer, cover, and simmer for at least three hours or until the meat is fork-tender.

6. Even though venison is very lean, the chili should be defatted. I do this by letting it cool and then refrigerating the chili overnight. The next day, I remove the fat.

Notes:

1.The amount of seasoning will make a sprightly but not incendiary chili. If you're going for the burn, use beef (why waste venison?) and add three to four fresh chili peppers.

2. Chili powder can be purchased in bulk at most alternative grocers. The chili powder is made from only ground up chilies. Don't use commercial mixes, which include spices and salt which take all the fun out of it.

3. To serve, reheat. Some like to thicken the chili with masa or fine corn meal. To do this, mix some about 1/4 cup fine corn meal with enough water to make a thin paste (no more than one cup of water). Add this quickly to the chili as it simmers, stir like crazy, or you may get lumps. If you use the masa, be sure to cook the chili for at least another 20 minutes or so, or it may taste pasty.

4. Serve it up in bowls with rice, beans, bread or whatever on the side. Coleslaw would be the only salad I'd serve with this.

5. It freezes beautifully.

Note: Venison makes a great chili con carne. It has more flavor than beef.

Source: Susan Hattie Steinsapir (http://www.andreas.com/susan/)

CFF Shared by Mike


Medallions of Venison with Bramble Jelly or Blackberries
Recipe Courtesy of Jennifer Paterson and Clarissa Dickson Wright
2 to 3 medallions of venison per person
Unsmoked streaky bacon, cut into strips
Seasoned flour
Bramble jelly or blackberries, red wine and sugar
Meat stock
Sour cream
Salt
Black pepper, freshly ground

Fry enough bacon very gently to extract enough fat to fry the medallions. Remove the bacon. Put enough well-seasoned flour into a plastic bag and toss the venison in it: remove and lay on some greaseproof paper. Heat the bacon fat and fry the meat on a medium heat for 5-7 minutes, turning frequently. Put them in a warmed dish with a teaspoon of jelly on each medallion and keep warm while you make the sauce. If you are using blackberries instead of jelly, cook them lightly in a little red wine and sugar to taste. Spoon over the medallions as for the jelly.

Depending on how much you are cooking, add enough of the stock to the pan. Boil briskly, stirring all the juices together. When it starts to look syrupy, mix in enough sour cream to make a rich sauce. Adjust the
seasoning. Pour over the venison.

Serve with tiny Brussels sprouts and egg noodles with chestnuts if handy. Applesauce can also be added as a side dish.

CFF Shared by Mike


New South Venison Steak
1/4 cup flour
3/4 tbsp salt
1/8 tsp cayenne
1 dash thyme
1 dash ground nutmeg
1 dash ground cloves
1 lb steak (cut from venison rump)
2 tbsp melted beef suet
3 large onion -- thinly sliced
2 cups tomato -- peeled and quartered
1-1/2 tbsp Worcestershire sauce
4 drops tabasco sauce
1-1/2 cups burgundy
1 whole clove
1/2 small garlic clove
Bouquet garni
1 cup mushroom caps -- sauteed
Salt and pepper to taste

Sift flour w/salt, a few grains of cayenne, thyme, nutmeg and cloves. Vigorously pound this seasoned flour into venison steak. Cut the steak into 1 in. cubes. Heat melted beef suet in a heavy stewpot or Dutch oven and sear venison on all sides, adding thinly sliced onions to the pot.

When meat and onions are well browned, add tomatoes, Worcestershire sauce, tabasco, burgundy, clove, garlic, and bouquet garni. Cover pot closely, set in moderate oven, and cook 1 1/2 hrs. or until meat is
tender. Add salt and pepper to taste and bring to a boil over direct heat. Stir in sauteed mushroom caps and serve with wild rice and red currant jelly.

CFF Shared by Mike


Special Steaks
6 boneless venison chops -- fat removed
1 cup white wine
1 can cream of mushroom soup, condensed
1 small onion -- thinly sliced
1 tbsp vegetable oil

Brown the venison chops in the oil on the stove. This is just to give them color, not to cook them so don't cook too long. Put the venison in a casserole along with the onion slices. Pour the white wine on top.  It should just barely cover the meat, so add more if you need. Bake for one hour at 175C (350F). After one hour, mix in the can of cream of mushroom soup. Do not add any water. The soup will probably not mix well,don't worry about it as it will "melt" while cooking. Bake another hour at 175C (350F). Very good with wild rice.

Recipe By: Linda Persall

CFF Shared by Mike


Texas "Lava" Chili
4  lbs boneless sirloin roast
2  lbs boneless venison roast
2 cups Lone Star Beer
1/2 cup regular Coca Cola
4 medium onions, chopped coarse
5 cloves garlic, minced
2 cups tomato sauce
1 cup Sour Mash Bourbon
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
6 Ancho peppers, dried and chopped
6 green jalapeno peppers; seeded and diced
2 tbsp Tabasco sauce
1-1/2 cups tomato paste
1 tbsp cayenne flakes
1 tsp allspice
1 tbsp cumin, ground
2 tbsp fresh cilantro, chopped
2 tbsp cumin, ground
2 tbsp peanut oil
1 tbsp cumin, ground

Cut all the meat into 1/4 " cubes. Put the peanut oil in a large, cast iron pot. Heat over medium high heat. Add the onions, garlic, meat cubes and the first measure of cumin. Cook until the meat is browned. Add the tomato sauce, beer, bourbon, Coca-Cola, chile peppers, Tabasco, cayenne, allspice, cilantro and second measure of cumin. Cover. Cook over low heat for 45 minutes, stirring often. Uncover. Cook for another 20 minutes. Stir in the third measure of cumin. Serve.

Recipe by: Don Houston

CFF Shared by Mike


Texas Venison Chili
Recipe By: EBWATERS
1/2 cup olive oil
1 lb venision sirloin -- cut in 1/2" cubes
1 lb ground beef (extra lean)
2 cups yellow onions -- chopped
1 cup green pepper -- chopped
1/4 cup celery -- chopped
4 cloves garlic -- minced
3 large jalapeno chile pepper -- seeded and chopped
1/3 cup masa harina (Mexican corn flour)
1/3 cup chili powder
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp white pepper
1/2 tbsp salt
2 cans (15 1/2 oz.) chopped tomatoes
3 cups beef broth
2 cups canned black beans -- rinsed and drained

Heat oil in a large Dutch oven or kettle over moderately high heat. Brown venison and ground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cook onion, green pepper, celery,
garlic and chiles in beef juices, stirring until onion is soft. Add masa harina, chili powder,  Add cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender. Stir in beans and simmer 15 minutes more.

CFF Shared by Mike


Venison (Deer-Elk-etc.) Swiss Steak
3 lbs round steak 3/4-1" thick -- cut 3" X 4"
1/2 cup flour -- for dredging
1/2 tsp salt -- for dredging
1/2 tsp black pepper -- for dredging
1/2 cup bacon grease
1 can stewed tomatoes
1 medium onion -- chopped fine
1 large carrot -- chopped fine
1 can beer (dark beer is best!)
1 tbsp Worcestershire sauce
1/2 tsp ground marjoran (or thyme)
2 cubes beef bouillon
1 tbsp brown sugar
Salt & pepper to taste

Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid(stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until sauce is good and thick.

Notes: We like to serve this with mashed potatoes to put the delicious gravy over. Add some green beens or peas on the side, and a tossed salad, and you've got a meal that's fit for a king. Enjoy!

CFF Shared by Mike


Venison Medallions With Gin and Juniper
Recipe By: Cooking Light, Jan/Feb 1995, page 45
2 lbs meaty venison bones
2 cups dry red wine
1 cup chopped tomato
1 cup dry gin
1/2 cup diced shallots
6 juniper berries -- crushed
4 black peppercorns
1 bay leaf
1/4 cup Dijon mustard
1-1/2 lbs venison loin
1/4 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1/2 cup dry gin

Cook bones in a large Dutch oven over medium-high heat 8 minutes or until very brown, stirring occasionally. Add wine and next 6 ingredients; stir well, and bring to a boil.

Reduce heat to medium, and cook, uncovered, 45 minutes or until stock is reduced to 1-1/4 cups. Strain stock through a sieve into a bowl; discard solids. Add mustard to stock; stir well, and set aside. Trim fat from venison. Sprinkle salt and pepper over venison.

Heat oil in a large nonstick skillet over medium-high heat. Add venison, and cook 15 minutes or until a meat thermometer registers 140 degrees (medium-rare), browning venison on all sides. Remove venison from skillet; set aside, and keep warm. Wipe drippings from skillet with a paper towel.

Add 1/2 cup gin to skillet; cook over low heat until warm. Ignite with a long match. Add stock to skillet; bring to a boil. Yield: 6 servings (serving size: 3 ounces venison and 1/4 cup sauce).

Notes: Lone Mountain's Executive Chef Gerard Van Mourik cooks down the stock to maximize the flavor and eliminate the need to add fat to make a smooth sauce.  Cut venison into 1/8-inch-thick slices, and arrange
slices on top of sauce. To serve, spoon sauce on individual plates

CFF Shared by Mike


Venison Roast with Wine Gravy
3-5 lb venison roast
3 cups red wine
2 lg onions; thinly sliced
12 ea black peppercorns
6 ea whole allspice
12 ea whole cloves
1 ea bay leaf
3 tbsp all-purpose flour
1/4 cup water

Remove any white membrane surrounding roast. Place roast in a shallow dish. Combine wine, onion, and seasonings. Pour over roast and cover. Marinate overnight in refrigerator, turning occasionally. Remove roast from marinade, reserving marinade. Brown roast in a Dutch oven. Add marinade to roast, and bake, uncovered, at 350 F for 1-1/2 hours or until meat thermometer registers 170 F. Remove bay leaf and discard.  Remove roast, reserving marinade. Combine flour and water, stirring until smooth. Add flour mixture to marinade; cook over medium heat, stirring constantly, until thickened. Serve gravy with roast. Yield: 6 to 8 servings.

CFF Shared by Mike


Venison Stew
Recipe By: Valley News Dispatch
2 pounds venison -- cubed
1/2 cup flour
2 tbsp oil
1 bay leaf
1 tbsp Worcestershire sauce
1 large onion -- chopped
1 cup beef bouillon
1/4 tsp pepper
2 tsp salt
4 large carrots -- sliced 1/2" thick
1 cup celery -- sliced
3 large potatoes -- quartered
12 small cocktail onions
4 cups water

Coat meat with flour, brown in oil. Combine all ingredients and place in crock pot. Cook on low for 10 hours. Turn on high and thicken with 1/4 cup flour. Cook another 15 minutes.

CFF Shared by Mike


Emeril's Venison Stew
3 tbsp olive oil
2 lbs venison stew meat
1/4 cup flour
Essence:
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tbsp chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tbsp chopped fresh basil|
1 tbsp chopped fresh thyme
2 bay leaves
1 cup red wine
4 cups brown stock
Salt and black pepper
Crusty bread

In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Sauté for 2 minutes. Add the garlic, tomatoes, basil, thyme and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread. Yield: about 6 servings

CFF Shared by Mike


Seared Cervena Venison with Asian Pan Juice
8 (3-oz) Cervena medallions
2 tbsp mixed toasted black and white sesame seeds
2 tbsp olive oil
1 tsp chopped scallions
1 tsp chopped garlic
1/4 cup chicken stock
1 tbsp oyster sauce
1 tsp dark soy sauce
1 piece star anise
1 tbsp chopped cilantro
1 tbsp butter
4 tbsp leeks, julienned
2 cups peanut oil for frying

Roll the Cervena medallions in the sesame seeds and set aside. In a large skillet over high heat, heat the olive oil and sear medallions on each side, set aside on oven tray. In the skillet saute the scallions and garlic for a few minutes. Add chicken stock, oyster sauce, soy sauce, star anise and cilantro. Simmer for about 6 minutes. Strain. Fry the leeks and finish cooking the medallions in a 400 F oven for 5 minutes. Rest the meat for three minutes. In the meantime bring the sauce back to a boil and whisk in butter. Transfer to serving plate and spoon sauce over meat. Top with fried leeks. Yield: 4 servings

CFF Shared by Mike


Young Venison with Red Cabbage Noodles
12 oz venison fillet
1/2 onion
2 cloves of garlic
1 tbsp juniper seeds
1 branch of rosemary
1 branch of thyme
2 tbsp butter
1 shot of strong red wine
1 shot of gin
1 tsp cranberries
Salt, pepper from the peppermill
1/4 cup water
1 apple
2 tsp sugar
1/4 cup white wine
4 tbsp butter

Free the tendons and the fat from the venison fillets. If possible marinate already one day in advance with the pressed garlic cloves, the juniper seeds, the rosemary and the thyme. Sprinkle with a bit of oil and cover in plastic foil. Put it in the refrigerator to extract taste of it. Cut the apples in small quarter and round them up in nice forms with a small knife. Cut the kernel and the skin off. Foam the butter up, add the sugar and the apples, glaze them over without reaching color, sprinkle with white wine and cook it in until the sauce reaches a nice shine and the apples are soft. Cut the venison fillets in pieces, season them with salt and pepper, saute' in butter with the aromas. Roast the fillets until they reach a soft pink color. Take the fillets out, pour the aromas with a bit of red wine and gin, and add about 1/4 cup water. Dissolve the roast remains, add the cranberries. Taste for seasoning and strain through a filter. Add the juice and the glazed apples on the fillets. Serve with the small red cut cabbage and small noodles. From Chef Gerer, Restaurant Korso at Hotel Bristol.


Red Cabbage Noodles
1 lb red cabbage
1/2 onion
1 tbsp stewed cranberries
1/2 apples
Juice from one orange
Juice 1/4 lemon
1 clove
1 small laurel leaf
1/4 cup red wine
1 small piece of cinnamon crust
2 tbsp crystal sugar
2 tbsp oil
1 tbsp honey
1 tsp starch flour
Salt, pepper of the pepper mill to taste

Wash the apple, peel and rub on a scraper. Free the cabbage from its core and cut them twice into 2 cm small pieces. Mix with wine, lemon juice, the orange juice, cranberries, apple. Bind the aromas: cinnamon crust, clove and the laurel leaf all together and tie them all in cloth. Put into the cabbage. If possible let the cabbage be covered for one day in the refrigerator in order to marinate. Peel the onions and cut into strips. Heat up a bit of oil into pan, caramelize the sugar (roast until it reaches a gold yellow color). Add the onions,
roast them, add the cabbage and steam it at a small flame. Cut the fine pasta dough in small squared pieces and mix it under the red cabbage. Mix the slightly overcooled red cabbage juice with the honey and the
starch flour and stir it until it reaches the desired consistency. Taste for seasoning.

CFF Shared by Mike


Marinade for Venison
Cover venison with:
1 cup water
1 cup dry red wine
Add:
6-8 black peppercorns
1 bay leaf
8-10 whole cloves
1 sliced onion
1 small sprig of rosemary

Permit the meat to remain in the marinade, covered and refrigerated from 1-3 days. Turn it from time to time.

CFF Shared by LisaB


Venison Teriyaki
Recipe By: True Southern Family Recipes/Drew W. Weeks
Serving Size: 4
1 lb venison -- cut in 1 1/2" strips
1 dz 5" wooden skewers
Marinade:
1/4 cup teriyaki sauce
1/4 cup soy sauce
1/4 cup honey
1/4 cup water
3 tbsp cooking sherry
1/2 tsp baking soda
1/2 tsp garlic -- minced
1/4 tsp ground ginger or
1/2 tsp fresh ginger -- grated
1/2 tsp cayenne pepper
1/2 tsp dry mustard
Honey Glaze:
1/4 cup honey
1/2 tsp dry mustard

Cut strips into pieces about 4 inches long, and place in a sealable plastic container. Mix teriyaki marinade, soy sauce, honey, water, sherry, soda, garlic, ginger, cayenne and mustard together. Pour sauce over venison, seal and shake well to cover all pieces of venison. Marinate for at least 3 hours or vernight, but not more than 2 days.

Remove venison from marinade and thread on skewers. Grill over highest heat for 1 to 2 minutes on each side, basting frequently. Turn and cook 1 more minute. Cooking times will very with different grills.  Do not
over cook, as this will cause venison to be dry. Remove from grill and brush venison with honey glaze. Make glaze, by stirring honey and mustard together.

CFF Shared by Mike


Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce with Whipped Sweet Potatoes
Source: Bobby Flay
Venison:
1/2 cup gin
2 cups port
6 sprigs fresh thyme
6 juniper berries
4 venison steaks, 6 ounces each
Salt and freshly ground pepper
3 tbsp olive oil

Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3-4 minutes.

Spicy Cranberry Mexican Cinnamon Sauce:
2 tbsp unsalted butter
1 onion, peeled and finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 cup port wine
1/4 tsp Mexican cinnamon
1/4 tsp allspice
1/2 cup cranberry juice
2 cups chicken stock
2 tbsp cold unsalted butter
1/4 cup fresh or frozen cranberries, coarsely chopped
Salt and freshly ground pepper

Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken
stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.

Whipped Sweet Potatoes:
4 large sweet potatoes, peeled, cut into large cubes and cooked until
soft
1 stick unsalted butter
1 tsp chipotle puree
2 tbsp maple syrup
Salt and freshly ground pepper

In a bowl mash potatoes with rest of ingredients.

CFF Shared by Mike


Pepper-Seared Venison with Cranberry Port Wine Sauce, Creamy Polenta and Chanterelles
Recipe courtesy Shadow Henahan
1/4 cup dry cranberries
1 cup ruby port
1 1/2 lbs center cut venison loin, trimmed
3/4 cup crushed mixed peppercorns
1 tbsp crushed juniper berries
Salt, to taste
1/4 cup clarified butter
1 tsp chopped shallot
1/2 cup venison stock reduction (demi-glace)
2 tbsp currant jelly
4 oz unsalted butter
2 cups milk scalded with 1 cup cream
1 sprig thyme
2 bay leaves
1 cup instant polenta
Salt and white pepper, to taste
4 oz unsalted butter

Preheat oven to 400 F. For the venison. Soak dry cranberries in port. Crust venison in crushed peppercorns and juniper berries. Season with salt. Sear in hot skillet with clarified butter on both sides, finish in oven, about 10 minutes for rare. Let rest. Deglaze skillet with port drained from cranberries, add chopped shallots, reduce to syrup. Add venison stock, reduce by half, finish with currant jelly, cranberries and butter. Season to taste.

For the polenta, scald milk and cream together with thyme and bay leaves. Remove thyme and bay leaf. Bring to simmer and gradually whisk in polenta. Season with salt and pepper. Continue whisking until smooth and creamy. Whisk in butter. Keep in a warm place. Place quenelles of polenta in center of plate. Spoon sauce around. Slice venison and arrange around polenta. Garnish plates with sauteed chanterelles and red cabbage braised with cider, balsamic and caraway. Difficulty: Medium

CFF Shared by Mike


Rack of Venison with Apple and Szechuan Peppercorn Sauce
3 tbsp vegetable oil
1 whole 9 rib rack farm raised venison
Salt and freshly ground black pepper to taste
2 tbsp unsalted butter
4 tart apples (such as Granny Smith), cored and sliced into eighths
1/2 cup sugar
1/4 cup balsamic vinegar
1/2 cup dry red wine
2 tbsp Szechuan peppercorns, toasted and crushed
1/2 cup game stock or chicken stock
3 tbsp sweet butter

Heat the oil in a skillet over medium heat until hot. Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the venison from the skillet and place in a roasting pan. Pour off and discard the oil from the skillet. Over medium high heat, add 2 tablespoons butter to the skillet. When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes. Add the sugar and the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to a boil, and reduce the stock for another minute. Keep the sauce warm while the venison finishes cooking. When ready to serve swirl the butter into the sauce. Place the venison in a preheated 350 F oven for 10 to 12 minutes, until it reaches an internal temperature of 125 to 130 degrees for medium rare. Remove from oven and let rest 5 minutes before slicing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving. Yield : 4 servings

CFF Shared by Mike


Roast Loin of Venison with Savory Wine Sauce
Yield: 6 Servings
1 cup olive oil
1/2 cup carrot; finely chopped
1/2 cup celery; finely chopped
1/2 cup onion; finely chopped
4 cloves garlic; minced
2 sprigs fresh thyme
2 bay leaves
3 lb loin of venison, with bone
2 tbsp clarified butter
Salt to taste
Fresh ground black pepper
Savory Wine Sauce:
3 cups beef stock
2 tbsp butter
Reserved venison bones
1/4 cup minced shallots
1 clove garlic; minced
1 sprig thyme
2 tomatoes; coarsely chopped
3 tbsp sherry wine vinegar
1/4 cup port
2 tbsp red currant jelly
Salt to taste
Fresh ground black pepper

Make a marinade of the first 7 ingredients. Bone the loin; trim and discard fat and sinew. With a cleaver chop the bone into 1" pieces and reserve for the sauce. Slice loin against the grain into 6 pieces. Arrange in a single layer in a casserole dish. Pour over the marinade, cover and refrigerate 24 hours. Meanwhile prepare the sauce. Bring stock to a boil, reduce heat and cook uncovered until volume reduced by 1/2. Set aside.

Melt butter in a large, heavy saucepan over high heat. Add bones; brown quickly, stirring often. Add shallots, garlic and thyme, cooking until soft and lightly colored. Add tomato; cook several more minutes. Add wines and vinegar, bring to a boil and reduce by half. Add stock and currant jelly. Reduce heat to low, cover, and simmer 1 hour, skimming as necessary. Remove from heat, strain and return to clean pan. Salt and pepper.

Refrigerate until needed and reheat before serving. To cook the venison, remove from marinade, pat dry, and season with salt and pepper. Sautee in clarified butter, searing all sides quickly. Transfer pan to preheated 400 F oven for 5-7 minutes until medium rare. Slice each piece against the grain into 3-4 pieces and serve with the reheated sauce.

From the L'Ordre de Bon temps menu in Northern Bounty, A Celebration of Canadian Cuisine.

CFF Shared by Mike


Roast Venison
Yield: 6 Servings
4 lb Venison roast; elk,moose,or deer
2 tbsp flour
2 cloves garlic (minced)
2 tbsp brown sugar
1 tsp prepared mustard
1 tbsp Worcestershire sauce
1/4 cup vinegar or lemon juice
1 lg onion (sliced)
1 can tomatoes (14 oz can)
Marinade:
1/2 cup vinegar
2 cloves garlic (minced)
2 tbsp salt
Cold water to cover meat

Marinate the venison over night in the refrigerator. Season with salt, roll in flour and brown in hot skillet. Place in crockpot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours.

Marinade: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for "red" meats (including rabbits) or game birds.

CFF Shared by Mike


Roasted Rack of Venison and Shallots with Dried-Cranberry Gravy
Recipe courtesy Gourmet Magazine
1 (8-to 11 rib) (3 to 4 pound) rack of venison, halved to form two 4 to
6 rib racks and any tough membranes trimmed and tied into crown roast
2 lbs shallots, trimmed and peeled
2 tbsp vegetable oil plus additional for rubbing the venison
1/2 cup beef broth
1/2 cup red wine
1/2 cup water
1 tbsp juniper berries, crushed lightly
2 tsp cornstarch dissolved in 2 tablespoons water
1/3 cup dried cranberries
1 tbsp balsamic vinegar
Salt and pepper to taste

Preheat the oven to 425 F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden.

Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Push the shallots to the sides of the roasting pan, stand the venison crown in the middle of the pan. Mound stuffing in center of roast in the middle of the oven for 25 to 30 minutes, or until a meat thermometer registers 125 degrees, for rare meat.

Transfer the racks with shallots to a planter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar and salt and pepper to taste. Simmer the gravy, whisking for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy. Yield: 6 servings.

CFF Shared by Mike


Roasted Venison with Habanero Sauce
2 tsp coarse salt
1 tsp fennel seeds, toasted
1 tsp cumin seeds, toasted
1 tsp coriander seeds, toasted
1 tsp black peppercorns
2 (12 oz) venison tenderloins
Habanero Sauce (see recipe)
4 green onions, thinly sliced on diagonal

Crush salt, fennel seeds, cumin seeds, coriander and peppercorns with mortar and pestle. Rub venison on all sides with mixture. Cover and refrigerate overnight. Preheat oven to 450 F. Pan sear until browned and transfer to oven to roast until medium rare, or desired degree of doneness. Transfer venison to work surface. Let stand 5 minutes. Cut into 1 inch thick slices. Arrange on platter. Spoon Habanero Sauce over. Sprinkle with green onions. Yield: 8 servings

Habanero Sauce
3 plum tomatoes
1 to 3 fresh habanero chilies
2 garlic cloves, unpeeled
1/4 cup water
Juice of one orange
Juice of one grapefruit
Salt and fresh ground pepper to taste

Heat cast iron skillet over medium low heat. Add tomatoes, chilies and garlic. Pan roast until tender and brown on all sides, turning frequently, about 20 minutes. Transfer tomatoes to blender. Remove seeds and stems from chilies; add chilies to blender. Peel garlic and add to blender. Add water, orange juice and grapefruit juice. Puree until smooth. Transfer to medium bowl. Season to taste with salt and pepper. Serve at room temperature.

CFF Shared by Mike


Venison Stock
7 pounds venison marrow bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups Claret wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 tsp dried leaf thyme
1-1/2 gallons water

Preheat the oven to 400 F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones. Yield: 1/2 gallon


Venison & Andouille Sausage Gumbo
1 cup roux
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 tbsp minced garlic
3 bay leaves
Pinch cayenne
Essence:
1 lb Andouille sausage, cut into 1-inch pieces
Salt and pepper
6 cups venison stock
1 1/2 pounds bottom round cut of venison (or any cut, except for the
loin and rib area), cut into 1-inch pieces
1/4 cup finely chopped parsley
1/2 cup chopped green onions
3 cups cooked white rice
2 tbsp chopped green onions

In a large stock pot, add the roux. Add the onions, celery, and bell peppers and stir constantly for 4-5 minutes, or until the vegetables are wilted. Add the garlic, bay leaves, cayenne, Essence and sausage. Season with salt and pepper. Add the stock and mix until thoroughly incorporated. Bring the liquid up to a boil and reduce the heat to low. Cook for 2 hours, stirring occasionally. Season the venison and add to the pot. Simmer for 1 hour. Skim off any fat that rises to the surface. Add the parsley and green onions. Season with salt and pepper if
needed. Ladle the gumbo into a bowl and top with rice. Garnish with green onions and Essence. Yield: 8 servings

CFF Shared by Mike


Venison Chili in Tortilla Cups with Mango-Corn Relish
Recipe By: Dean Fearing
Serving Size: 4
4 pasilla chilies -- seeded
2 ancho chilies -- seeded
1 Chili de Arbol -- seeded
1-1/2 cups chicken stock -- more if needed
2 corn tortillas -- quartered
6 tbsp corn oil
1-1/2 lbs venison stew meat -- cut in 1/2" cubes
1 large yellow onion -- peeled & minced
4 cloves garlic -- peeled & minced
2 tbsp ground cumin
1-1/2 cups dark beer
4 cups chicken stock or beef stock
1 cinnamon stick
8 sprigs fresh cilantro tied in a bundle
Fresh lime juice -- to taste
Salt -- to taste
Ground black pepper -- to taste
Tortilla cups -- purchased
Mango-corn relish -- see recipe

Combine chilies and 1 1/2 cups chicken stock in a medium saucepan over high heat. Bring to a boil, then lower heat and simmer for 10 minutes, stirring twice, or until chilies are soft. Cool slightly. Pour into a
blender. Add tortillas and puree until smooth. Chili mixture should be quite thick, with just enough liquid to puree. You may need to add a bit of additional stock.

Heat oil in a large saute pan over medium high heat. When oil smokes, add venison cubes and cook, stirring frequently, for 5 minutes or until just brown. Remove meat with a slotted spoon and set aside. While oil is still hot, stir in onion and cook for 5 minutes or until well browned. When brown, add garlic and cumin and cook for 1 minute. Add chili puree and fry for about 7 minutes or until thick and very dark, stirring often to keep from scorching. When thick, add meat, beer and 4 cups chicken stock, stirring well. Lower heat and simmer, uncovered, for 1 hour or until very thick and reduced by half.

Remove from heat and stir in the cinnamon and cilantro bundle.  Let stand, without stirring for 15 minutes. Remove cinnamon and cilantro and stir in lime juice. Season with salt and pepper. Spoon chili into tortilla cups and top with mango-corn relish, allowing 4 per person. Serve immediately.

CFF Shared by Mike


Turteln with Blaukraut, Scallions and Caraway
Pasta:
2 cups rye flour
3 eggs
1 teaspoon olive oil
Filling:
2 cups blaukraut-cool
4 tbsp chopped marjoram leaves
1 tbsp caraway seeds
1 large egg
Sauce:
6 tbsp butter
1/2 cup chopped scallions
1 tbsp caraway seeds

Make pasta according to traditional well technique and roll out to thinnest setting. Assemble filling by mixing blaukraut, marjoram, caraway and egg together. Lay pasta out and cut into 2-inch squares. Place 1 teaspoon filling on each square and fold each tortelloni. Continue until all pasta is used up.

To serve, bring 6 quarts water to boil and add 2 tablespoons salt. Drop turteln in water and cook until tender, about 4 to 5 minutes. Meanwhile, melt butter in a 12- to 14-inch sauté pan. Drain cooked turteln well and place in pan with butter. Return to heat, add scallions and caraway, toss to coat and serve. Serves: 4


Venison Gulasch
4 lbs venison shoulder
1 carrot cut into 1/2-inch dice
Marinade:
2 ribs celery, cut into 1/2-inch dice
2 Spanish onions, cut into 1/2-inch dice
1 sprig fresh rosemary
1 sprig fresh thyme
6 sage leaves
6 cloves garlic
6 peppercorns
6 juniper berries
1 bottle dry red wine
4 tbsp lard
4 oz speck, cut into 1/4-inch dice
1/2 tsp cinnamon
4 cloves
1 cup sour cream
2 bunches marjoram, leaves removed yet whole

Trim venison of any connective tissue and cut into 2-inch by 1-inch cubes. Place marinade ingredients into a 6-quart pot and bring to a boil. Allow marinade to cool and submerge venison pieces. Allow to stand covered in refrigerator overnight. Remove meat from marinade and pat dry with towels, reserving marinade. In a heavy-bottomed Dutch oven, heat lard until smoking. Season venison with salt and pepper and place 4 to 5 pieces in pan and sear until deep golden brown all over. Remove to side plate and repeat until all meat is done. Add flour and speck to pan and bring to boil. Add cinnamon, cloves, remaining marinade and meat, including juices exuded on to plate, and bring to a boil. Lower heat to simmer and cook slowly for 1-1/4 hours, or until meat is very tender. Remove from heat, stir in sour cream, check for seasoning and serve immediately with roasted turnips. Serves: 4

Pan-Roasted Turnips with Poppy & Paprika
2 lbs turnips, cleaned and quartered
4 tbsp butter
2 tbsp poppy seeds
1 tbsp paprika
4 tbsp red wine vinegar
Salt and pepper to taste

Season turnips with salt and pepper. In a large oven-proof sauté pan, heat butter until starting to brown. Add turnips and toss to coat well. Add poppy seeds and sauté until light golden brown, about 8 to 9 minutes. Add paprika and toss to coat. Add vinegar and cook until evaporated, 4 to 5 minutes, remove from heat and serve. Serves: 4

CFF Shared by Mike


Venison Pot Roast
4 lb venison roast
1/4 cup salt pork, cubed
2 tbsp butter
6 carrots
6 onions
6 potatoes
1 tsp parsley - fresh, chopped
1 celery stalk - chopped
1/4 tsp thyme
1 cup tart fruit juice or cider
1 tsp salt
1/4 tsp pepper
1-1/2 cups hot water
3 tbsp butter

Lard the roast well by inserting cubes of salt pork into small cuts in the roast. Heat butter in a Dutch oven or deep casserole and brown the meat on all sides. Add hot water, fruit juice, celery, parsley, thyme, salt and pepper. Cover and simmer gently for 3 hours on top of the stove or in the oven at 350 degrees until meat is tender. If liquid gets low, add water. About one hour before meal is to be served, add peeled potatoes, carrots and onions. Add a little additional salt for vegetables. When vegetables are tender, remove them and the meat to a platter and keep hot. Thicken liquid with 2-3 tablespoons flour.

CFF Shared by Mike


Venison Hard Salami
5 lb venison without suet/fats
5 tsp salt
2-1/2 tsp coarse black pepper
2-1/2 tsp garlic salt
1 tsp hickory smoked salt/liquid flavoring

Mix all ingredients in a pan. Keep refrigerated and covered. Mix well once a day for 3 days. On 4th day form in firm compact rolls and place on broiler pan. Bake 4 hours at 180 degrees. Turn rolls 3 times during baking. Salami may be cooked longer it you wish it to be firmer.

CFF Shared by Mike

Have a recipe to share? Drop us a line!



 


 

Webpage designed and maintained by Leilani Devries.

Graphics courtesy of: