Archive for the ‘Roast’ Category

Venison with Prunes and Walnuts

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Venison with Prunes and Walnuts

Soft, tender and delicious venison meat with nuts and dried plums, pleasant aroma of rosemary and wine sauce. Perfect with rice or mashed potatoes

Venison with Prunes and Walnuts
 
Author:

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

 
Ingredients
  • 0.7 lb Venison roast
  • 2 Tbs. Flour
  • salt, pepper to taste
  • 1-2 cloves Garlic
  • 2 sprigs Rosemary
  • 3 Shallots
  • 4 Prunes
  • ⅓ c. Water
  • ⅓ C. Red wine
  • ⅓ c. Walnuts
  • 2-4 Tbs. Lingonberry jam or to taste
  • Vegetable oil

Instructions
  1. Pour the flour onto a plate, add salt and pepper, and stir. Cut the meat into medium pieces and roll in flour. Fry in oil about 4 minutes over medium heat until golden brown.
  2. Add a little vegetable oil in a pan, where the venison was cooked, and fry the finely chopped onion and garlic over medium heat until golden brown. Pour water and wine and bring to a boil, then turn the heat off. Put the meat in the sauce, add a sprig of rosemary, along with the chopped prunes and nuts. Cover with foil and place in oven at 360F and cook for about 45 minutes. Take the pan from the oven, add the lingonberry jam and mix.

Notes
For more delicious recipes from around the world, visit internationalmenu.com

 

 

Venison with Prunes and Walnuts

Venison Pozole with Quesadilla Dunkers

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Venison Pozole with Quesadilla Dunkers

Pozole is a traditional Mexican dish, originally prepared only for special occasions using maize and pork. We believe that any occasion to share a meal with loved ones qualifies as a special occasion. We also went ahead and infused the ‘tradition’ aspect with a little Michigan Northwoods flavor of Whitetail venison. The soup is easy to prepare as long as you’ve got the time (aka cook time). The quesadilla dunkers can be prepared 5 minutes before serving, and are great for soaking up those delicious flavors.

Venison Pozole with Quesadilla Dunkers
 
Author:

Recipe type: Dinner
Cuisine: Mexican
Serves: 4
Prep time:
Cook time:
Total time:

 
Ingredients
  • 1 Tbs. Chili Powder
  • 1 tsp. Cumin
  • 1 tsp. Smoked paprika
  • 1 tsp. Ground coriander seed
  • 1 tsp. Oregano
  • 1.5 lbs. Whitetail venison steak (or roast)
  • 1 Tbs. Extra virgin olive oil
  • 1 Tbs. Butter
  • Juice of 1 lime
  • 96 oz. Venison broth or beef broth
  • 1 c. White onion, chopped
  • 1 Anaheim pepper, roasted and chopped
  • 4 Cloves garlic, minced
  • 6 Radishes, sliced
  • 1 Avocado, sliced
  • ½ cup Cilantro, minced
  • 1 Tbs. butter
  • 8 Corn tortillas
  • 1 c. Grated cheese (we used sharp cheddar)

Instructions
  1. Blend chili powder, cumin, paprika, coriander, and oregano together on a large plate or casserole dish. Place venison on plate and rub spices evenly onto all sides. In a large sauce pan, combine oil and butter over medium-high heat. When pan has reached medium-high heat, add venison and sear on each side, about 2 minutes each side. Remove from heat and place venison in crock pot or dutch oven. Squeeze lime juice into bottom on sauce pan, and loosen drippings and leftover spices using a wooden spoon. Add this to slow cooker. Combine broth, onion, pepper, and garlic with venison and spices, cover, and cook over high heat for 4-5 hours. Ladle into soup bowls and garnish with avocado, radishes, and cilantro.
  2. Quesadilla Dunkers: Bring a fry pan to medium-high heat. Lightly coat one side of each tortilla with butter. Place as many tortillas as will fit in one layer in pan, buttered side down. Immediately top each tortilla with less than ¼ c. cheese. Once cheese begins melting, fold each tortilla in half, then in half again. continue cooking until tortilla begins to crisp. Serve with venison pozole.

Venison Pozole

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Pulled Venison Barbacoa: Tacos and Soup

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Pulled Venison Barbacoa
 
Author:

Recipe type: Dinner
Cuisine: Mexican
Serves: 6
Prep time:
Cook time:
Total time:

 
Here’s a fresh take on slow cooked roasts, and it’s perfect for any time of year! We turned this recipe into a taco dinner one night, then into soup for lunch the next day!
Ingredients
  • 3 Tbs. Chili Powder
  • 1 Tbs. Cumin, ground
  • 1 Tbs. Paprika, smoked
  • 1 Tbs. Black pepper, ground
  • 1 Tbs. Kosher salt, coarse
  • 1 Tbs. Brown sugar
  • 3 lbs. Venison roast (we used two 1-1/2 neck roasts for this recipe)
  • ½ c. Oil (we used vegetable)
  • 16 oz. beef broth
  • Juice of 3 limes
  • 1 large white onion, quartered then sliced
  • 4 cloves garlic, minced
  • 1 Poblano pepper, diced

Instructions
  1. Combine chili powder, cumin, paprika, pepper, salt, and sugar thoroughly. Place roast(s) in a baking dish, and rub with spice blend on all sides. Let rest while bringing ¼ c. oil to high heat in a large sauce pan or pot. Add venison and sear on each side, about 3 minutes per side. You may need to add an additional ¼ c. oil to pan halfway through the searing process. Place venison in slow cooker. Add juice of one lime to the pan to lift the spice scrapings from bottom of pan. Add scrapings to slow cooker. Also add broth, remaining lime juice, onion, garlic, and poblano pepper. Cover and cook on low for 5-7 hrs. Using two forks, shred venison into strips. Remove bones if present. Store leftover venison in juices to prevent drying out.

Notes
Taco Night: We served up the fresh venison barbacoa in corn tortillas, and topped them with shredded cheese, avocado slices, fresh salsa, cilantro, and green onions. As sides, we served steamed white rice, and a large green salad tossed with olive oil and apple cider vinegar.

Soup (for 1): Saute 2 large carrots and 2 stalks of celery with olive oil in a small Add 3 cups of water to pan, and bring to a boil. Remove from heat and add ¼ c. of the leftover venison barbacoa, including juices. In this way, the soup will cool as the venison warms without further cooking it. Top it all off with a sprinkle of cheese, cilantro, avocado, and green onion. This makes a perfectly lean and nutritious lunch that is oh so satisfying!

This is already starting to look good...

This is already starting to look good…

Searing the roast on all sides not only locks in juices, it adds an authentic smokey charred flavor to the dish.

Searing the roast on all sides not only locks in juices, it adds an authentic smokey charred flavor to the dish.

The finished product is juicy and incredibly flavorful. The possibilities for use are endless!

The finished product is juicy and incredibly flavorful. The possibilities for use are endless!

If your roast came with bones in it, save them for making stock! The work is already halfway done!

If your roast came with bones in it, save them for making stock! The work is already halfway done!

The stages of building the perfect venison barbacoa taco.

The stages of building the perfect venison barbacoa taco.

Don't feel like tacos? Serve a heap of this over your favorite rice and dig in!

Don’t feel like tacos? Serve a heap of this over your favorite rice and dig in!

Use your leftover meat, juice and garnishes in soup the next day: just add water (and veggies)!

Use your leftover meat, juice and garnishes in soup the next day: just add water (and veggies)!

Pulled Venison Barbacoa 6

 

Venison Stew Over Barley

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Venison Stew Over Barley_Lauren Marten

 

 

 

 

 

 

 

 

 

 

Venison Stew Over Barley
 
Author:

Recipe type: Dinner
Serves: 4-6
Prep time:
Cook time:
Total time:

 
Ingredients
  • ~2 lb bone-in venison roast (or ~1.5 lb stew meat)
  • 2 large potatoes, peeled and cut into large chunks
  • 3 med carrots, cut into large chunks
  • 2 stalks celery, sliced
  • 1 pkt onion soup mix
  • 1 tsp minced, dehydrated garlic
  • ~4 C water
  • 1 Tbsp butter
  • 2 tsp flour
  • ~1/3 sweet vermouth (can be replaced with water or stock)
  • salt, pepper, oil

Instructions
  1. Salt and pepper the roast. Over medium heat, sear the roast on all sides in a little bit of oil (~2 tsp). Deglaze the pan with sweet vermouth, scrap up all the stuck on bits.
  2. Place roast in slow cooker, add the deglazed pan drippings. Add vegetables, soup mix, garlic, and water to the slow cooker. (There should be enough water to not quite cover everything in the slow cooker).
  3. Cook on low for 10-12 hours. (If you are using stew meat, it will probably only take 6-8 hours.)
  4. An hour before serving, sprinkle in flour and add butter. Stir so there are no lumps of flour. (I take the meat off the bone and remove the bone at this point.)
  5. Barley: Bring 1¾ C water to a boil. Add 1 C barley and ½ tsp salt. Return water to a boil. Stir, cover, and reduce heat to med-low/low. Cook for ~40 minutes.

Notes
Check out more delicious recipes from Lauren on her blog: http://tennesseemirepoix.blogspot.com/