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By
Arleen M. Kaptur
Venison - the most common form is the deer, but these recipes can be
used for moose and elk as well.
A fresh deer should be aged in a cool place for 1-2 weeks. For best
flavor, trim off all fat.
Tender cuts such as roasts and chops can be broiled or roasted.
Less tender cuts should be cooked slowly by braising or cooking in
liquid till meat is tender.
Also, with Chronic Wasting Disease in some hunting areas, please check
with the local DNR when purchasing a hunting permit to see how
widespread the problem is, and what precautions to take. If in doubt,
please refrain from consuming the meat. Also, if you do decide to eat
the venison from an affected area, the best prevention is not to eat
any of the glands or organs, such as liver, heart, etc.
Hunting should also be safe, and fun, but take into account all health
hazards and stick to those safety rules. They were made for one purpose
- to make sure your trip is safe and you return home safely.
ENJOY!
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Venison Supreme:
Marinade: 1/2 cup dry red wine, 1/2 cup red wine vinegar, 2 cups cold
water, 3 bay leaves, 1/4 cup crushed fresh parsley, 1 onion, finely
chopped, 2 stalks celery, chopped, salt and pepper
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5 lb. roast of venison
1/2 stick fresh cream butter
1 cup finely chopped onion, and celery
1 carrot, peeled and chopped
1/2 cup ginger snap crumbs
1/2 lb. bacon,diced and fried
2 tbs. flour
1 cup beef stock
Prepare marinade:
Combine wine, vinegar, water, bay leaves, parsley, onion, celery, salt
and pepper.
Bring to a boil. Cool mixture and pour over roast. Refrigerate for 2
days, turning meat occasionally.
Remove meat from marinade. In casserole prepare bacon, remove bacon
bits and reserve. In bacon fat, add butter and over high heat, brown
roast on all sides. Remove meat from pan, and add vegetables. Add flour
slowly as well as strained marinade (liquid only, no vegetables). Cook
until thickened. Add meat, cover, and bake (350) for 2-1/2 hours, or
until tender. Cool and then refrigerate overnight.
Skim all fat from pan. Slice roast into 1/4" slices. Add ginger snaps,
bacon bits and stock to juices in pan. Heat until thickened. Strain
liquid until all solids are removed. Spoon sauce over roast slices and
heat (300) in oven for 15 mins.
Serve with potatoes, salad, and a vegetable.
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Venison Breakfast Sausage:
(10 lbs.)
1 pint water, 6 tbs. salt, 1 tsp. pepper, 1 tsp. ground ginger, 1 tsp.
nutmeg, 2 tbs. powdered dextrose, 1 tbs. sage, 8 lbs. ground venison
meat, 2 lbs. beef fat, pinch of garlic powder.
Mix all ingredients together. Make into bulk roll or patties and
freeze.
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Venison Jerky:
3 lbs. venison, cut into pieces
1 tbs. salt
1/2 tsp. liquid smoke or powder
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. black pepper
1/4 cup soy sauce
1/3 cup Worcestershire sauce
Remove all fat from meat. Cut into strips about 1/4" thick.
Mix all ingredients and pour over meat. Refrigerate overnight. Using a
dehydrator, follow directions. If using your kitchen stove, the pilot
light heat only, the jerky should dry in 3-4 days. An attic can also be
used to dry the meat.
Pack the jerky in glass containers and punch a hole or two in the top
to prevent mold growth.
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Venison Rolls:
4 cutlets of venison
salt and pepper
1 tbs. mustard
1 tbs. red currant jelly
4 slices bacon
flour
butter
1/2 cup red wine
Pound each cutlet to paper thinness. Sprinkle each with salt and pepepr
and spread a little mustard and jelly on each. Lay a strip of bacon on
each cutlet, roll, jelly-roll style and fasten with a pick. Dredge each
cutlet in flour and brown in butter. Add red wine, cover tightly, bring
to a boil, reduce heat and simmer about 40 mins. or until meat is fork
tender. If needed, add a little beef broth or water to mixture during
cooking time.
Serve over noodles.
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European Venison:
2 lbs. venison meat, cut into strips
1/2 lb. dairy fresh butter
2 cups beef stock
2 cups stewed tomatoes, strained to remove all seeds
2 cups finely chopped onions
1/2 tsp. salt
1/8 tsp. freshly ground pepper
2 lbs. sliced mushrooms
2 cups sour cream
Dash of hot pepper sauce
In pan, brown venison in a little butter. Add onions and remaining
butter. Cook 5 mins. Mix together stock, strained stewed tomatoes, salt
and pepper. Add to meat. Add mushrooms and a pinch of hot pepper sauce.
Simmer 45 mins. Stir in sour cream and adjust seasonings (salt, pepper,
and hot sauce) to your taste. Do not let mixture boil.
Serve over noodles.
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I hope these recipes give you a suggestion or two for using venison
meat.
ENJOY!
©Arleen M. Kaptur 2002 September
(Exerpt from Arleen's book - Wild Game Cooking)
About the Author
Books, articles, gift ideas, and
newsletters:
http://www.Arleens-RusticLiving.com
http://www.arleenssite.com
http://www.webspawner.com/users/rusticliving
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