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| | From:  ANNIE24447 (Original Message) | Sent: 4/7/2006 3:16 AM |
Ground Venison Meatloaf Since venison is leaner than other red meats, ground pork
has been added for extra richness. Serve as a main course
or in small slices, chilled, as an appetizer. 1 tablespoon vegetable oil
1 large onion, finely chopped
1 1/2 pounds ground venison
3/4 pound ground pork
1/2 cup soft fresh bread crumbs
1/3 cup milk
1 teaspoon salt
3/4 teaspoon rubbed sage
1/2 teaspoon ground allspice
1/4 teaspoon pepper
1/3 cup plum jam, finely chopped
2 tablespoons bourbon
1 large egg
Preheat oven to 350*F (175*C). Lightly grease a 9 x 5 x 3-inch
loaf pan; set aside.
Heat oil in large skillet over low heat. Add onion; cook,
stirring frequently, until softened, 7 to 10 minutes.
Transfer to large bowl. cool to room temperature.
Add venison, pork, bread crumbs, milk. salt, sage, allspice,
pepper, jam, bourbon and egg; mix well to combine.
Transfer mixture to prepared loaf pan. Pack down and
smooth top. Cover with aluminum foil.
Bake for 1 hour or until firm and cooked through.
Cool 10 minutes in pan. Carefully drain. Invert loaf onto serving
platter. Serve hot, at room temperature or chilled.
Makes 8 servings. |
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Marinated Venison
INGREDIENTS:
2 pounds venison (deer meat)
1/2 (10 fluid ounce) bottle Worcestershire sauce
1 (12 fluid ounce) can or bottle beer
1 1/2 cups all-purpose flour
1 tablespoon onion salt
1 tablespoon garlic powder
vegetable oil for frying
DIRECTIONS:
Pound venison flat, and cut into 1 inch strips;
place in a large bowl. Pour in Worcestershire sauce and beer.
Cover, and refrigerate for 1 hour or more. or put in 'Glad 'bag
and tie and leave - saves mess.
In a shallow bowl, combine flour, onion salt and garlic powder.
Drag soaked meat through the flour mixture. Heat oil in a large
heavy skillet, and fry meat until golden brown. |
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Saltimboca
(Bien Venidos al Gabaldon de Casa Vieja)
This is a classic recipe of the Italian cuisine, and a great way
to do a tender piece of venison. this is a natural for tableside
chafing dish presentation, complete with flames and the
most wonderful aroma imaginable. For two people, you will need two, thin 4-5 ounce pieces of
your venison, the sirloin or a tender slice of leg are ideal.
With a meat hammer, or the side of a coke bottle, carefully
flatten the meat till it is very thin. Try for a roughly square
shape when you are done. On each piece of meat, place a
couple very thin slices of real Italian Procciuto ham.
On these, put a thin slice of good mozzarela cheese, about
1/8 inch thick. Now roll each package up, jellyroll fashion,
tucking the ends in neatly. Tie in a couple places so they
will hold together. The Saltimboca can be prepared to this
point well ahead of when they will be needed
. Just before serving, heat a heavy skillet or chafing dish, add:
2 Tbl. butter
Saute the Saltimboca in the butter until they are cooked through
and lightly browned. Then add:
1/4 cup real Italian Dry Marsala Wine
Flame the wine,when flames go out, add:
2 Tbl. butter
Toss the Saltimboca around a bit until the butter is melted
and forms a sauce. Serve with linguini, a nice salad and a
bottle of dry red wine. This is the old recipe from Casa Vieja Restaurant
Corrales, New Mexico, Cerca 1975
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Venison Roast Marinated in Buttermilk
This is a good recipe for an older or possibly tougher piece
of venison. Larding, long marinating and
slow, moist cooking will make for nice, tender meat. Take a venison leg roast, 4-5 lbs.
Trim off all fat and membrane.
Lard well, adding a bit of garlic here and there.
(See below for an easy way to lard a roast.)
Rub the roast well with a mixture of:
1 Tbl. coarse ground black pepper
2 tsp. ground red chile pepper
1 tsp. thyme
1 tsp. sage
1 Tbl. vinegar.
Let roast sit a couple hours, then marinate in: 4 sliced onions
4-5 bay leaves
6 cloves garlic, crushed
1 tsp. whole black peppercorns
Small stick of cinnamon
1/2 gallon buttermilk Place in refrigerater for 2-3 days, turning occasionally.
Drain roast, discard marinade. Brown roast well in a bit
of bacon grease in a dutch oven. Drain grease.
Add a bottle of good beer or cider. Cover and bake slowly,
300-325 for an hour or two. Add a couple onions, carrots, a
couple of apples and a sweet potato or two. Add more beer,
cider or water to maintain liquid level. Continue to roast until
vegetables and roast are tender. Serve with a green salad and
corn bread.
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THE SECRET OF LARDING A ROAST
Venison is a "dry" meat, meaning it has very little natural fat in it.
Often it is "larded" before cooking, by adding a bit of fat to make
it more tender. Traditionally, this is done with a larding needle, and can be a hard and messy job. Here is a nice, quick trick.
Take a couple thick, (3/16 in.), slices of salt pork, bacon, or other fat meat. Cut into pieces a couple inches long and 3/4 inch wide at one end, and pointed at the other end. Put the pieces on a heavy plate and put the plate in the freezer until the bacon is hard frozen. Make holes in the roast with a thin bladed knife.
Aim the holes toward the center of the roast. Shove a frozen
piece of bacon into each hole, just like a nail. Put in a nail of
bacon every square inch or two, and stuff them in good.
If you are quick, you can lard a roast like this in a couple minutes.
When you are done with the bacon, if you like garlic,
shove thick slices into some of the holes.
When done, proceed with the marinating, or the browning of the meat.
~~~~~ |
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Venison Sausage:
ingredients:
8 lb of ground venison.
2 lb of lean ground pork.
6 oz of corn syrup solids.
2 cups of powdered milk.
6 tablespoons of onion powder.
6 tablespoons of Tender Quick.
2 tablespoons of sage.
1 tablespoon of white pepper.
1 tablespoon of nutmeg.
1 tablespoon of black pepper. Instructions for Venison Sausage:
Mix all of the ingredients thoroughly.
Put in sausage casings.
Fry until cooked. |
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Burgundy Venison
ingredients:
2 ½ lb of venison.
¾ cup of Burgundy wine.
1 packet dry onion soup mix.
1 can of cream of mushroom soup.
1 small can of mushrooms.
Instructions :
Cut up the venison meat.
Mix ingredients thoroughly.
In a slow cooker, cook for 6 to 8 hours. ~` |
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Roast Venison
Ingredients:
4 lb venison roast.
6 rashers of bacon.
1 cup of red wine.
1 sprig of rosemary.
2 cloves.
2 tablespoons of breadcrumbs.
2 tablespoons of butter.
1 1/2 teaspoons of sugar.
1 teaspoon of vinegar.
1/2 teaspoon of cinnamon.
1/4 teaspoon of ginger.
Salt and pepper. Instructions:
Wrap the bacon rashers around the roast.
Put the rosemary in a roasting pan and place the roast on top
of it.Mix together the wine, ginger, cinnamon, cloves and sugar.
Pour around roast.Season with salt and pepper.
Roast at 360°F oven for about 2 hours and 30 minutes.
Remove from pan to a serving platter; strain off juices into
a saucepan.
Over a low heat, cook the juices with the breadcrumbs until
boiling. Add the vinegar and butter; pour over roast.
Serve.
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Juniper Spiced Cervena Venison Chops
4�? New Zealand Cervena chops
1 cup red wine
2 medium sized red onions
6 juniper berries, crushed
1 cinnamon stick, crumbled
1 dried bay leaf, crumbled
thinly pared strip of orange rind
olive oil for brushing
salt and fresh ground black pepper
Place the Cervena venison chops in a large bowl and pour
over the wine. Cut the onions in half crosswise and add them
to the bowl.
Add the juniper berries, cinnamon, bay leaf, and orange rind.
Toss well to coat evenly and then cover the bowl and allow
to marinate for about an hour, or overnight.
Drain the Cervena venison and onions reserving the marinade,
brush them with oil and sprinkle with salt and pepper.
Cook on medium-hot barbecue for about 8�?0 minutes each side,
turning once and basting with the marinade.
The Cervena venison should still be slightly pink inside.
Serves 4
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Rack of Cervena Venison with Mushroom and Herb Crust
1 rack of Cervena venison (approx. 1 1/4 lb, trimmed)
1 teaspoon finely chopped thyme
1 teaspoon finely chopped parsley
1/2 teaspoon finely chopped sage
1/2 teaspoon finely chopped rosemary
1/2 teaspoon finely chopped tarragon
1 tablespoon whole grain mustard
2 teaspoons cracked black peppercorns
4 garlic cloves, crushed
salt and pepper to taste
4 tablespoons butter
3 cups total mixture of varieties of mushrooms: morels,
shiitake, champignons porcini
Tie rack between every second cutlet to help retain its shape.
Roast mushrooms in butter or oil in hot oven until they are
almost dry.
Brush Cervena venison lightly with oil and sear quickly in
pan or on grill to seal in natural juices. Dry off excess oil
with a towel.
When cooled, brush with mustard, which can be mixed with
butter or oil for a smooth, even coating.
Roll meat in herb and mushroom mixture, evenly coating all
sides.
Place in roasting pan. Cook in oven preheated to 400°F/200°C for approximately 12 minutes for rare meat.
Remove, cover with foil and let stand 10�?2 minutes to evenly disperse heat throughout the meat. It should be a rose pink color when carved.
Serve immediately. |
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Venison Patties:
Semi fry 3 [prepared patties] in oil and water in a roasting pan over heat on top of stove ,
add Butter Chicken sauce over one ,
Currant /Plum sauce over another .and lastly
Mint sauce over the 3 rd one .
with a little gravy browning powder over all 3.
[the addition of sliced red pepper is really nice too .
just let it sit in the corner of pan and cook tenderly. ]
Cook patties till done ,turning once, nicely colored and
gravy has reached a lovely thick sauce.
Turn again and then after 2 mins,
slide patties onto plate with steamed
sliced cabbage and onion.
Pour sauce over patties and eat ... and enjoy. AnnieTM |
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Deer sausage breakfast casserole
1lb.deer sausage
Dozen eggs
2 medium taters
Half onion chopped
1 cup of milk
Fry deer sausage with chopped onion, and peeled chopped taters . mix eggs and milk up real good .when stuff in the skillet is done, mix with egg stuff. Pour some oil in a big baking dish, put in pan and shake around till even .you can sprinkle some cheese on top if you have any .bake on 375 for around 30 minutes till set. Yummy stuff. We even have it for supper |
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