Archive for April, 2014

Thai Venison Curry

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Thai Venison Curry

Thai Venison Curry
 
Author:

Recipe type: Entree
Cuisine: Asian, Thai
Serves: 6
Prep time:
Cook time:
Total time:

 
Strips of whitetail venison stew meat with fresh green beans and red bell peppers in a peanut curry sauce
Ingredients
  • 1 lb. Michigan Whitetail venison stew meat, sliced into strips ⅓” thick
  • 1 lb. fresh green beans, rough chopped
  • 1 red bell pepper, rough chopped
  • 1 large white onion, chopped
  • 2 Tbs. vegetable oil
  • 1 can (14oz.) coconut milk, unsweetened
  • 1 c. chicken stock, unsalted
  • ⅓ c. peanut butter
  • 2 Tbs. fresh lime juice
  • 1 Tbs. red curry paste
  • 1 Tbs. fish sauce
  • 1 Tbs. brown sugar
  • 1 Tbs. ground coriander
  • Salt, pepper, and garlic powder to taste
  • Green onions and fresh cilantro for garnish
  • Steamed basmati rice for serving

Instructions
  1. Pour oil into large saute pan and bring to high heat. Meanwhile, make sure venison is as dry as possible by patting with paper towels. Season venison with salt, pepper, and garlic powder, as desired. In a mixing bowl, whisk together coconut milk, chicken stock, peanut butter, lime juice, curry paste, fish sauce, brown sugar, and coriander. When oil is shining, add venison and sear on all sides. Once venison is seared, add onion, beans, and red bell pepper, tossing together for 2 minutes. Add curry sauce mixture and simmer, uncovered, for 20 minutes before serving.
  2. Serve over steamed basmati rice, and garnish with green onion and cilantro.

Notes
This recipe is for a mild curry. If you would like more spice, add another Tablespoon of curry paste to your recipe!

Another great garnish for this dish would be roasted salted peanuts, chopped into little pieces to add a little extra crunch!

 

 

 

Roasted Rack of Venison with Shiraz Peppercorn Sauce

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Roasted Rack of Venison with Shiraz Peppercorn Sauce
 
Author:

Recipe type: Entree
Cuisine: American
Serves: 2
Prep time:
Total time:

 
Roasted Rack of Venison with Asparagus, Mushroom and Lemon Risotto, and Shiraz Wine Peppercorn Sauce
Ingredients
  • Venison Rack With Shiraz Wine Peppercorn Sauce
  • 2 Fresh Wild Caught Racks of Venison, Bone In
  • 1 tsp Mustard Powder
  • 1 tbsp Cracked Black Pepper
  • 1 ½ tsp Fine Sea Salt
  • 2 tbsp Olive Oil
  • 2 oz Spanish Onion Medium Dice
  • 1 oz Whole dried Peppercorns
  • ¼ Cup Shiraz or your Favorite Red Wine
  • 1 Cup Venison or Beef Broth
  • ¼ tsp cornstarch slurry
  • 2 oz Unsalted Butter
  • Salt tt
  • Pepper tt
  • Risotto
  • 2 tbsp Olive Oil
  • 1 Medium Sized Spanish Onion, Diced Medium
  • 1 tsp Fresh Minced Garlic
  • 1 Red Bell Pepper, Diced Fine
  • 1 Bunch Fresh Asparagus, Peeled and Cut into ¼ Inch pieces
  • 8 oz Button Mushrooms Sliced
  • 1 Cup Arborio Rice
  • 1 Qt Venison or Beef Broth as a substitute
  • 4 oz Unsalted Butter
  • 2 oz Pecorino Romano, Grated
  • 1 tsp fresh lemon zest
  • Salt and Pepper

Instructions
  1. Venison: Preheat oven to 350 degrees. Rub the racks with the spices evenly and set aside. Heat a medium sized skillet with the olive oil and sear the racks until golden brown on all sides.Reserve the pan with the juices. Remove the racks to a baking tray and bake in the oven for 5 minutes for medium rare. Let the racks cool for five minutes before slicing.
  2. Sauce: In a small sauce pan with the olive oil, saute the onions and peppercorns for 4 mins until onions are caramelized. Add the Shiraz and reduce by half. Add the broth and reduce by ¾ volume. Add the slurry and simmer for 1 minute. Whisk in the butter and season to taste with salt and pepper.
  3. Risotto: In a medium sized saute pan heat the oil and saute the onions and garlic until translucent. Add the peppers, asparagus, mushrooms and cook for 3 minutes. Add the rice and stir in the stock over medium heat 1 cup at a time until the rice is just tender. Stir in the butter, pecorino and lemon zest and season to taste with salt and pepper. Keep Warm

Notes
This delicious recipe was submitted by Chef Jason Cappetta of Ottimo Cafe in Howell, New Jersey.