Archive for the ‘Steak’ Category

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:
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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!

 

 

 

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:
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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 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:
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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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Check out this Pan Seared Venison Goodness!

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4.0 from 2 reviews

Pan Seared Venison with White Cheddar Egg Noodles
 
Author:

Serves: 8
Cook time:
Total time:

 
Summary
Ingredients
  • 1lb Venison, cut into cubes
  • Salt & Pepper
  • to taste Garlic Powder
  • 1tsp Cumin
  • to taste Parsley
  • 1 Small Onion, Chopped
  • 1clove Garlic, finely chopped
  • 1.5Tbs Butter
  • 16oz Uncooked No Yolk Egg Noodles
  • 8oz ⅓ Less Fat Philidelphia Cream Cheese
  • 1block Sharp White Cheddar, shredded with grater

Instructions
  1. Noodles: Heat water with a pinch of salt to boil and stir in egg noodles. Boil for 10-12 minutes or until tender. Drain in strainer and rinse with hot water. Then (while still hot) add the 1.5 tblspn of butter, add cream cheese, add white cheddar stir until the cheese have melted. Add salt, pepper, garlic powder, parsley, and cumin to the noodles. Stir well.
  2. Venison: While the noodles are cooking, place your onion and fresh garlic in a sauté pan with a drizzle of extra virgin olive oil. Cook for 4-5 minutes turning as you go. Then place cubed, marinated venison in pan with onion. Pan sear the venison so that the meat is cooked to a medium rare temperature. (This should only take a couple of minutes, you do not want to overcook the venison because it becomes very tough. Also, if you are using venison loin, as soon as the blood stops seeping the meat is cooked. )
  3. Separate your noodles into individual bowls, top with amount of venison you prefer, and garnish with a pinch of grated white cheddar and pepper.

Notes
I marinate venison in balsamic dressing + salt + pepper for 4-6 hours prior to cooking. You can also use Italian dressing.

Nutrition Information
Serving size: 1 Calories: 1 Fat: 1 Saturated fat: 1 Unsaturated fat: 1 Trans fat: 1 Carbohydrates: 1 Sugar: 1 Sodium: 1 Fiber: 1 Protein: 1 Cholesterol: 1

 

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!

Bourbon Dijon Marinated Venison Steak & Citrus Hazelnut Asparagus

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Bourbon Dijon Marinated Venison Steak & Citrus Hazelnut Asparagus

Summer farmers markets and fantastic weather leave us no good reason to stay in climate controlled environments, whether it’s the year-round grocery store or your air-conditioned home. And if you don’t have AC, all the more reason to fire up the grill instead of the oven, and let the breeze cool you off rather than sitting in front of your fan.

This week’s venison steak and asparagus recipes were inspired by one of our favorite fellow recipe bloggers, Man Tested Recipes. The venison marinade has a sweeter style, almost teriyaki flavor to it from the brown sugar and soy sauce, and the bourbon tenderized the steak while bringing it’s own flavor profile that pairs deliciously with red meat. The asparagus was a hit with the smokey flavor from being charred on the grill, combined with the citrus and nutty flavors from the toppings added at the very end. Finish the plate off with some simple yet tasty pasta, and summertime dinner is served.

Ingredients

 

Steak

  • 1 lb. Whitetail venison steak
  • 1/4 c. Maker’s Mark (or your favorite other bourbon)
  • 1/4 c. honey-dijon mustard
  • 1/4 c. soy sauce
  • 1/4 c. brown sugar
  • 1 tsp. Worcestershire sauce
  • Freshly ground black pepper to taste

 

Asparagus

  • 2 large bunches asparagus, trimmed
  • 2 Tbs. Extra virgin olive oil (or enough to lightly coat asparagus)
  • salt and pepper to taste
  • Zest of 1/2 orange
  • 1/4 c. toasted hazelnuts, finely chopped

 

Pasta

  • 1 lb. pasta (we used Cavatappi)
  • 1/4 c. grated parmesan cheese
  • 1 Tbs. butter
  • salt and pepper to taste

Instructions

Venison Steak: In a 1-gallon Ziploc bag, combine bourbon, mustard, brown sugar, soy sauce, Worcestershire sauce, and pepper. Holding the top of the bag with one hand, squeeze the bottom of the bag with your other hand until all ingredients are evenly mixed. Add venison steak, seal, and keep in refrigerator for 24 hours, turning the steak over around the 12-hour mark for even marinating.

Heat your grill to medium-high. Remove steak from marinade and place on grill. Use the following cooking times as a guideline depending on the thickness of your steak: 2-3 min. per side for 1/2″ steak, 4-6 min. per side for 1″ steak, or 6-9 min. per side for 1.5″-2″ steak. When ready, remove steak from the grill and let sit for 5 minutes to let the juices settle before serving

Asparagus: Toss asparagus in olive oil until spears are lightly coated. Add salt and pepper as desired. Place spears on the grill over medium heat and cook for 5 minutes, turning spears until lightly charred. Remove from grill and add orange zest and hazelnuts, tossing slightly to mix ingredients. Serve.

Pasta: Boil pasta in salted water until al dente. Drain but do not rinse, and add pasta back to pot. Stir in butter, salt, pepper, and parmesan until evenly mixed. Serve.

Photos and Feedback:

These recipes were very flavorful and we would make them again. Dinner was paired with a bold, dry cabernet blend – Yum! Next time, we might swap out the honey-dijon for the regular kind considering there’s plenty of sweetness with the brown sugar. We thought the asparagus and pasta were just about perfect, so we wouldn’t alter those at all. If you’re not a huge fan of hazelnuts, tasty substitutions could be almonds, walnuts, or even sunflower seeds. Do you agree/disagree? Let us know, we’d love to hear!

We may love our venison, but we don’t skimp on our veggies!

Make sure you let the steak rest for a few minutes after it comes off the grill – the juices need to be reabsorbed otherwise the steak may taste dry.

Tossing the orange zest and hazelnuts with the asparagus fresh off the grill brings out the aromas and flavors of the garnishes.

 

The grilling time guidelines are very helpful if you don’t have a meat thermometer! We loved the way it turned out going by the clock.