Archive for the ‘Alcohol / Beer / Wine’ Category

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.

 

 

 

 

 

Venison Cottage Pie

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Venison Cottage Pie
 
Author:

Recipe type: Dinner
Cuisine: American
Serves: 6-8
Prep time:
Cook time:
Total time:

 
A perfectly hearty dinner after a cold day.
Ingredients
  • Pie “Filling”
  • 1 Tbs. butter
  • 1 Tbs. extra virgin olive oil
  • 2 lbs. ground whitetail venison
  • 1 medium-sized Spanish onion, diced
  • 2 c. carrots, chopped
  • 2 c. frozen peas
  • 3 cloves garlic, minced
  • 2 Tbs. Michigan Venison Company Original Spice Blend
  • 2 Tbs. Worcestershire Sauce
  • ½ c. beef stock
  • ¼ c. dry red wine
  • 1 Tbs. tomato paste
  • Sweet Potato Crust
  • 5 large sweet potatoes, peeled, quartered
  • 2 Tbs. butter
  • ¼ c. Half-n-Half
  • 1 c. Parmesan cheese (1/2 c. for mixing into potatoes, ½ c. for sprinkling on top of pie)
  • Sea salt, freshly ground black pepper, and garlic powder to taste

Instructions
  1. Sweet Potato Crust: Place quartered sweet potatoes in a large pot. Cover with cold water, and add salt to taste. Bring to a boil until potatoes are fork tender, about 10-15 minutes. Drain water, keeping potatoes in pot. Add butter, half-n-half, and ½ c. Parmesan cheese. Mash with potato masher to desired consistency. Add salt, pepper, and garlic powder to taste. Set aside.
  2. Venison Cottage Pie Filling: In a large saucepan, combine butter and oil over medium-high heat. Once mixture is hot, add onion and carrot. Sauté, stirring occasionally, until vegetables just begin to caramelize. Add venison, garlic, and Michigan Venison Company Original Spice blend. Once venison is browned thoroughly, add tomato paste, beef stock, Worcestershire sauce, and wine. Blend evenly into mixture and remove from heat. Stir in frozen peas.
  3. Assembly: Preheat oven to 400 F. Pour venison mixture into a 13”x9” glass baking dish. Pack lightly and evenly along bottom of dish, using the backside of a large spoon. Using a soupspoon or ice cream soup, scoop small amounts of mashed sweet potatoes over top of filling. Use a fork to finish spreading mashed sweet potatoes evenly across the top of the venison mixture, making sure to line edges and corners of the dish to prevent bubbling over of juices. Use fork to create rough texture for potatoes (more texture means more crispy crust!). Sprinkle remaining ½ c. Parmesan cheese on top of pie and place in 400-degree oven for 20 minutes. Bring oven temperature to a high broil for 10 minutes to finish off golden brown topping. Remove cottage pie from oven and let sit for 10 minutes before serving.

Stir in the frozen peas right before the venison mixture goes into the baking dish so they don't turn mushy by the time the dish is done cooking.

Stir in the frozen peas right before the venison mixture goes into the baking dish so they don’t turn mushy by the time the dish is done cooking.

Using the back of a large spoon, lightly press the venison mixture into the bottom of the baking dish, making sure the filling is distributed evenly.

Using the back of a large spoon, lightly press the venison mixture into the bottom of the baking dish, making sure the filling is distributed evenly.

Make sure the cheesy mashed sweet potatoes cover from edge to edge. Top with finely grated parmesan, then pop it in the oven for half an hour.

Make sure the cheesy mashed sweet potatoes cover from edge to edge. Top with finely grated parmesan, then pop it in the oven for half an hour.

Bumping the oven temperature up to a broil for the last 10 minutes will give the top of the cottage pie a golden brown color, and a crunchy-yet-soft texture.

Bumping the oven temperature up to a broil for the last 10 minutes will give the top of the cottage pie a golden brown color, and a crunchy-yet-soft texture.

Once the pie rests at room temperature for 10 minutes, it's ready to be served up!

Once the pie rests at room temperature for 10 minutes, it’s ready to be served up!

Venison Cottage Pie: Michigan Whitetail Venison and veggies, topped with Parmesan-cheesy mashed sweet potatoes. Perfect winter food!

Venison Cottage Pie: Michigan Whitetail Venison and veggies, topped with Parmesan-cheesy mashed sweet potatoes. Perfect winter food!

The Peavine’s Venison Stuffed Manicotti

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The Peavine’s Venison Stuffed Manicotti
 
Author:

Recipe type: Dinner
Cuisine: Italian
Serves: 4-8
Prep time:
Cook time:
Total time:

 
Ingredients
  • 1 lb of ground venison
  • 1 large diced onion
  • 1 minced clove of garlic
  • 8 ounces of shredded mozzarella cheese
  • ½ cup of Italian breadcrumbs
  • ¼ cup parsley
  • 1 egg
  • 26 ounces of spaghetti sauce
  • 8 ounces tomato sauce
  • 18 large manicotti shells
  • ⅓ cup dry red wine

Instructions
  1. First brown the meat, garlic and onion in a skillet, drain and set aside. I went ahead and started boiling the pasta as well.
  2. In a large mixing bowl, mix spaghetti sauce, tomato sauce and line the bottom of a 9×13 baking dish.
  3. Then mix the meat, cheese, egg, breadcrumbs and parsley in a separate bowl.
  4. Take the cooked pasta and stuff the meat mixture into the pasta shells and lay in the baking dish.
  5. Take the remaining spaghetti sauce and mix with the red wine and cover the top of the shells and bake for 350 degrees for 20 minutes and enjoy!

Notes
Check out more great recipes from Ben on his blog: http://www.fromthepeavine.com/

The Peavine's Venison Stuffed Manicotti_Adams

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/

 

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

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.