Archive for the ‘Loin’ Category

Star Anise, Juniper Berry, & Peppercorn Crusted Venison Cutlets

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Star Anise, Juniper Berry, & Peppercorn Crusted Venison Cutlets

Star Anise, Juniper Berry, & Peppercorn Crusted Venison Cutlets
 
Author:

Recipe type: Dinner
Serves: 2-4
Prep time:
Cook time:
Total time:

 
Ingredients
  • ½ Star anise
  • 3 Juniper berries
  • 15-20 Peppercorns
  • ¼ tsp. Coarse salt
  • 1 Strip of bacon/cutlet
  • ¼ c. Dried cranberries
  • ¼ c. Red wine
  • 3 Tbs. Black cherry juice
  • 3 Tbs. Beef Juice
  • 1 Tbs. Butter
  • 1 tsp. Flour
  • Sinew

Instructions
  1. Cutlets: Grind star anise, juniper berries, peppercorns, and salt in a mortar and pestle. Cut off any sinew and set aside. Lightly score the top of each cutlet and rub in spice mix on the top of each one. The cutlets take very little time to cook so it is best to partially precook your bacon. Wrap your bacon around each cutlet using a toothpick to hold it in place. For rare to medium-rare, grill spice side up for 3-4 minutes, flip and continue cooking for 3-4 more minutes. Finish in the oven at 350F for 5 minutes and let rest.
  2. Cranberry, Black Cherry, & Red Wine Reduction: In a small bowl, add dried cranberries, red wine, black cherry juice and beef juice to rehydrate the cranberries for 15-20 minutes. In a small sauce pan, add butter and pieces of sinew you cut off the venison and simmer on medium high until tightly browned. Add liquid mixture to the sauce pan and let simmer for 10-15 minutes, strain, and serve.

Notes
For more recipes from Kalina, visit her blog at www.localindulge.com/blog.html

 

Venison Cutlet Venison Cutlet 3 Venison Cutlet 2

Venison au Poivre

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Venison au Poivre
 
Author:

Serves: 2-4
Prep time:
Cook time:
Total time:

 
Venison au Poivre with Roasted Pears & Caramelized Brandy Pan Sauce, and Apple, Cranberry & Gorgonzola on Mixed Greens Salad with Pear Vinaigrette
Ingredients
  • 1 Backstrap of Venison, trimmed of all silver skin
  • 1 TB Worcestershire Sauce
  • Kosher Salt
  • Herb Rub*
  • Coarse Pepper
  • 1 large can of pear halves in heavy syrup
  • ½ cup Brandy
  • 4 TB unsalted butter

Instructions
  1. Adjust the racks of your oven so that the Venison can be placed in the lower 3rd. Preheat oven to 400°
  2. Rub the Worcestershire sauce all over the Venison and let sit a minute. Sprinkle with salt, then the herb rub. Crust meat with the pepper and let sit at room temperature for 5-10 minutes.
  3. Place a cast iron skillet on your stove top and turn heat up to high/medium high. When the pan is hot, add a little peanut or canola oil, no olive oil, then place the Venison in and sear for about 4 minutes. Turn the backstrap over and place in the oven for 7-10 minutes, depending on its size and desired doneness.
  4. Remove from the oven and place on a meat board or plate, where the juices can accumulate, and allow to rest, loosely covered with foil, while you make the pan sauce.
  5. Place a sieve over a measuring cup or bowl and drain the pears, reserving the syrup. Place the pear halves on a sheet pan or oven proof skillet, cut side down, and place in the oven. Put the skillet back on the stove top over medium heat. Pour in the brandy and deglaze the pan, scraping up all the fonds, (I use a Le Creuset spatula spoon, they won’t hurt the pan or melt…perfect!). Continuing to stir, add in the reserved syrup. Allow to reduce until the liquid has thickened. Whisk in the butter, a tablespoon at a time. Add any accumulated juices from the meat. Continue stirring until the sauce is thickened and a nice caramel brown. Remove from heat and pour into serving boat. Keep the skillet on the stove top. Remove the pears from the oven and toss into the skillet, just long enough to coat with the remaining sauce residue. Slice Venison and serve, with the pears and sauce, immediately!

Notes
*I always have herbs on hand, from my garden, that I have dried. For this I put Rosemary, Thyme, Sage, Mint and some Chili Flakes in my former coffee grinder, and pulsed them to a semi course powder.
Check out Elena’s blog at http://ewrightson.tumblr.com/

Venison Au Poivre PHOTO

Calling All Venison Recipes!

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Calling All Venison Recipes!

 

We’ve got some exciting news: We will be updating our website shortly and want YOU to be a part of it! Join our community and contribute to our NEW library of recipes from fellow venison lovers! Do you have a family recipe that’s always a huge hit at parties? Or an experimentation that went wonderfully well? Tell us about it! It could be an entree, marinade, sausage recipe, appetizer, lunch salad, midnight snack, anything!

 

So many people today are turned off by the idea of eating – let alone cooking with – venison. They are intimidated by all the rumors about venison being “always overcooked”, “tough” or “gamey tasting”. People with  health conscious diets are aware of the fact that venison is one of the leanest, most nutrition-packed proteins you can find, however they are scared to cook with it for fear of ruining it. We’re here to debunk those myths and to let people know that VENISON IS DELICIOUS AND NOT SCARY TO COOK WITH! With the right ingredients and basic tools, venison can be a very rich, tender, and lean protein that can easily swap out fattier beef and pork in most meals. Venison can even be a secret weapon: use venison instead of beef in a meal prepared for a picky eater, don’t tell them what you’ve done, and see if they notice the difference! We bet that if they do notice, they’ll think you’ve improved the recipe, but they won’t quite be able to put their finger on how you did! At least, that’s our experience with Michigan Whitetail venison. But getting back to the recipes themselves….

 

How to Submit a Recipe:

  1. Have a tasty venison recipe.
  2. Have a photo of said tasty venison recipe.
  3. Email me – kate@michiganvenison.com – to receive Recipe Card Submission Form*.
  4. Fill out Form.
  5. Send Form and photo back to me.
  6. That’s it!

*Our Form is basic and easy to fill out. Once our new Recipe Library is up and running, you will be able to access the form directly.

 

Benefits of Submitting a Recipe:

If you are generous enough to share a recipe with us, we will give you due credit on our site by letting our community know you were the one who submitted it. On top of that, our library will include a feature that allows viewers to rate your recipe! You will be able to see how many people tried and fell in love with your recipe, and learn about if and how they tweaked it to make it perfect for their personal palate. We think this will be a great way for people to connect and share best practices when it comes to enhancing and perfecting their arsenal of veni recipes.

No need to wait until the site is updated! Email me today!

Thanks!