Archive for the ‘Asian’ Category

Thai Venison Curry

Posted on: by No Comments

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!

 

 

 

Asian-Style Venison & Broccoli

Posted on: by No Comments

 

Asian-Style Venison & Broccoli
 
Author:

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

 
Who needs unhealthy Chinese takeout when you have this tasty, lean, easy to make recipe at your fingertips?
Ingredients
  • 2 lbs. whitetail venison stew meat
  • 64 oz. beef broth
  • ½ c. soy sauce
  • ½ c. oyster sauce
  • 1 Tbs. sesame seed oil
  • 1 Tbs. Rice vinegar
  • 1 Tbs. ground white pepper
  • 2 tsp. ground ginger
  • 2 tsp. garlic powder
  • ¼ c. corn starch
  • sesame seeds (garnish)
  • sliced green onion (garnish)
  • 4-5 c. broccoli florets.
  • steamed white rice

Instructions
  1. Venison: Combine venison, broth, soy sauce, oyster sauce, rice vinegar, sesame oil, pepper, and ginger in crock pot. Cook on high for 2 hours. In a bowl, combine corn starch and 1 c. broth mixture to form a paste. Add corn starch mixture to crock pot, stirring thoroughly, and cook on low for 30 minutes.
  2. Broccoli: Place florets in large saucepan, and add ½ inch water to bottom of pan. Cover pan slightly so that steam is able to escape. Steam until broccoli is bright green and al-dente in texture, about 10 minutes.
  3. Assembly: We served rice first, then broccoli, then ladled venison and broth on top. Garnish with sesame seeds and fresh green onions. Serve hot.

Asian style venison brocooli

dipping sauce for venison potstickers

Posted on: by No Comments

Dipping Sauce for Venison Potstickers
 
Author:

 
Ingredients
  • ¼ cup light soy sauce
  • ¾ tablespoon seasoned rice vinegar
  • 1 teaspoon sugar
  • 1 minced garlic clove, or more
  • ½ teaspoon sesame oil
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon green onion ( thinly sliced)

Instructions
  1. Mix all ingredients in a bowl. Use as dipping sauce.

Venison Potstickers

Posted on: by No Comments

 

Venison Potstickers
 
Author:

 
A delicious Asian flare for our whitetail venison.
Ingredients
  • Potsticker Filing:
  • 1lb. ground venison
  • 4 c. water
  • 1-1/2 c. shredded or finely sliced cabbage
  • ½ c. finely chopped green onion
  • 1-1/2 Tbs. freshly grated ginger
  • 2 Tbs. oyster sauce
  • 2 Tbs. salt (for softening cabbage)
  • 1 tsp. soy sauce
  • 1 tsp. fish sauce (aka patis)
  • Other Ingredients:
  • 50 wonton wrappers
  • bowl of ½ c. water (used as glue for sealing potstickers)
  • ½ c. canola oil

Instructions
  1. Combine cabbage, 4 c. water, and salt in medium bowl and let sit for 15-20 minutes, tossing every 5 minutes to make sure all cabbage is softened. In larger bowl, combine all other filling ingredients. Drain and rinse cabbage, and add to meat mixture. Mix in thoroughly. Line a baking sheet with parchment paper to hold raw dumplings.
  2. Assembling Potstickers: Place about 2 teaspoons of filling in center of wonton wrapper. Dip finger into water bowl, then line two adjacent sides of wrapper with water from finger. Fold the two dry sides of wrapper on top of the two water-lined sides and pinch closed (NOTE: make sure potsticker edge is completely sealed, otherwise the juices may run during cooking and your potstickers may dry out). At this point, your potsticker should look like a pudgy triangle. Fold each corner of the triangle in toward the center of the potsticker, using a little dab of water to ‘glue’ the corners down. Place assembled potsticker on parchment paper-lined baking sheet.
  3. Cooking Potstickers: Pour about ¼ c. canola oil into the bottom of large sauce pan and bring to medium high heat. When pan is nice and hot and evenly coated, line the bottom of the pan with one layer of potstickers. We were able to fit about ½ of the batch into our pan at a time. Fry potstickers over high heat until the bottoms look golden brown, about 3-5 minutes. Once bottoms of dumplings look nice and crispy, add enough water to submerge the bottom half of the potstickers. Cover pan with lid tilted so that steam can escape. Continue to cook until all water evaporated from pan and you hear the dumplings start to sizzle again, which can take anywhere from 5-10 minutes. Remove from heat and serve with either tongs or a spatula. If you are going to cook the whole batch in one go, place potstickers on foil-lined try (photo below), wipe out the bottom of pan with paper towel to get the crusty bits out, then add remaining ¼ c. of canola oil and start process again.
  4. Saving Potstickers: If you’re not going to eat all of the potstickers in one sitting, put the tray of raw dumplings in the freezer overnight. Make sure potstickers are not touching, otherwise they will freeze together. Once they are completely frozen, place them in a large zip-lock bag (or portion into smaller bags) and keep in freezer for up to a month.

Venison Lettuce Wraps

Posted on: by No Comments

Venison Lettuce Wraps

Bursting with flavor that you don’t have to feel guilty about, venison lettuce wraps make a great summertime meal. This finger-food is also a fun way to get your kids to eat healthy since you build your own and eat with your hands. Our recipe feeds four for a light dinner, or eight as an appetizer. Let us know what you think!

Ingredients

 

Filling

  • 1 lb. ground whitetail venison
  • 1 Tbs. vegetable oil (or any other cooking oil)
  • 1 Tbs. ground white pepper
  • 1 large white onion, diced
  • 2 cloves garlic, minced
  • 1/4 c. hoisin sauce
  • 1 Tbs. soy sauce, plus a couple splashes for browning venison
  • 1 Tbs. rice vinegar
  • 2 tsp. pickled ginger, minced
  • 1 (8oz.) can water chestnuts, drained and finely chopped
  • 3 green onions, chopped

 

Other Ingredients

  • 16 leaves Boston Bibb (or butter) lettuce leaves, rinsed and dried

 

Instructions

Preparing lettuce: Rinse whole leaves of Boston Bibb lettuce and pat dry with a towel. Set aside.

Preparing filling: In a medium-sized sauce pan, brown 1lb. ground venison with 1 Tbs. ground white pepper and a couple splashes. Once venison is completely browned, remove from heat and place in medium-sized mixing bowl. Using the same medium-sized sauce pan, sauté onions. Add hoisin sauce, soy sauce, garlic, and pickled ginger. Cook over medium heat for about 5 minutes, or until sauce starts to thicken. Add cooked venison, water chestnuts, and green onions. Cook until green onion just starts to wilt, about one minute. Remove from heat and place in medium-sized bowl for serving.

Assembling a lettuce wrap: Hold one leaf of lettuce in the palm of your hand. Scoop a heaping spoonful of filling into center of lettuce leaf. Wrap closed with fingers and eat like a taco or burrito.

 

Photos and Feedback:

While this is a fun finger food, it is a little juicy, so we don’t recommend letting the kids eat this without at least napkin underneath. We adults really beat the heat by pairing this lighter fair with a Summer Shandy (beer). Let us know what you think of this recipe! And now for the photos:

 

 

Sunshine Cut: When dicing your onions, slice each half of onion toward the center so that your dicing comes out more uniform. Shown above. This is a fun tip we picked up from one our my chef friends.

Sunshine Cut: When dicing your onions, slice each half of onion toward the center so that your dicing comes out more uniform. Shown above. This is a fun tip we picked up from one our my chef friends.

After browning the venison and removing from heat, we used the same pan to mix the onion, hoisin sauce, soy sauce, ginger, and vinegar. After this cooked for a couple minutes, we added the water chestnuts, green onion, and cooked venison, then served it up!

After browning the venison and removing from heat, we used the same pan to mix the onion, hoisin sauce, soy sauce, ginger, and vinegar. After this cooked for a couple minutes, we added the water chestnuts, green onion, and cooked venison, then served it up!

Venison Lettuce Wrap filling all ready to go. Once we added the water chestnuts, cooked venison, and the green onion, we removed the filling from the heat after only a minute.

Venison Lettuce Wrap filling all ready to go. Once we added the water chestnuts, cooked venison, and the green onion, we removed the filling from the heat after only a minute.

Venison Lettuce Wraps ready for assembly! We were impressed with our leaning tower of lettuce.

Venison Lettuce Wraps ready for assembly! We were impressed with our leaning tower of lettuce.

Step 1: hold lettuce leaf in your hand like so.

Step 1: hold lettuce leaf in your hand like so.

Step 2: Scoop a heaping spoonful of filling into the center of your lettuce wrap.

Step 2: Scoop a heaping spoonful of filling into the center of your lettuce wrap.

Step 3: Enclose lean and delicious filling with cool and crunchy lettuce wrap. Eat it like a mini taco! Be sure to keep a napkin on hand, the wrap may be a little juicy.

Step 3: Enclose lean and delicious filling with cool and crunchy lettuce wrap. Eat it like a mini taco! Be sure to keep a napkin on hand, the wrap may be a little juicy.

Venison Potstickers

Posted on: by No Comments

 

Venison Potstickers

Potstickers, also known as fried dumplings, are savory pockets full of meat and/or vegetables that are warm, crunchy, soft, and chewy all at the same time. They make a crowd-pleasing appetizer, or in our case with this particular recipe, a small family feast. And with venison potstickers, you can feel less guilty about the fried bottom because the inside is packed with wholesome ingredients that are naturally very low in fat.

We admit that this recipe is labor intensive, however there are so many upsides to taking the time to make a meal that’s “made with love”. This is a great meal to prepare with loved ones, as you will have an opportunity to catch up, share stories, and crack jokes while all hands are busy forming these little envelopes of deliciousness. As a culture that places family ties at utmost importance, Asian cultures have long used the art (or chore) of making dumplings as a way of bringing generations together. And as the saying goes, “the family that cooks together, stays together.” It may seem intimidating trying to make a piece – let alone a whole tray – of edible, stuffed origami, but it’s really quite simple, and anyone will be able to get the hang of it before long.

All of these ingredients (except for maybe the venison… wink-wink) are available in any asian market. You can also find them in most supermarkets in the ‘ethnic foods’ section.

Ingredients

 

Potsticker filling

  • 1lb. ground venison
  • 4 c. water
  • 1-1/2 c. shredded or finely sliced cabbage
  • 1/2 c. finely chopped green onion
  • 1-1/2 Tbs. freshly grated ginger
  • 2 Tbs. oyster sauce
  • 2 Tbs. salt
  • 1 tsp. soy sauce
  • 1 tsp. fish sauce (aka patis)

 

Other ingredients

  • 50 wonton wrappers
  • bowl of 1/2 c. water (used as glue for sealing potstickers)
  • 1/2 c. canola oil

Instructions

Combine cabbage, 4 c. water, and salt in medium bowl and let sit for 15-20 minutes, tossing every 5 minutes to make sure all cabbage is softened. In larger bowl, combine all other filling ingredients. Drain and rinse cabbage, and add to meat mixture. Mix in thoroughly. Line a baking sheet with parchment paper to hold raw dumplings.

Assembling Potstickers: Place about 2 teaspoons of filling in center of wonton wrapper. Dip finger into water bowl, then line two adjacent sides of wrapper with water from finger. Fold the two dry sides of wrapper on top of the two water-lined sides and pinch closed (NOTE: make sure potsticker edge is completely sealed, otherwise the juices may run during cooking and your potstickers may dry out). At this point, your potsticker should look like a pudgy triangle. Fold each corner of the triangle in toward the center of the potsticker, using a little dab of water to ‘glue’ the corners down. Place assembled potsticker on parchment paper-lined baking sheet.

Cooking Potstickers: Pour about 1/4 c. canola oil into the bottom of large sauce pan and bring to medium high heat. When pan is nice and hot and evenly coated, line the bottom of the pan with one layer of potstickers. We were able to fit about 1/2 of the batch into our pan at a time. Fry potstickers over high heat until the bottoms look golden brown, about 3-5 minutes. Once bottoms of dumplings look nice and crispy, add enough water to submerge the bottom half of the potstickers. Cover pan with lid tilted so that steam can escape. Continue to cook until all water evaporated from pan and you hear the dumplings start to sizzle again, which can take anywhere from 5-10 minutes. Remove from heat and serve with either tongs or a spatula. If you are going to cook the whole batch in one go, place potstickers on foil-lined try (photo below), wipe out the bottom of pan with paper towel to get the crusty bits out, then add remaining 1/4 c. of canola oil and start process again.

Saving Potstickers: If you’re not going to eat all of the potstickers in one sitting, put the tray of raw dumplings in the freezer overnight. Make sure potstickers are not touching, otherwise they will freeze together. Once they are completely frozen, place them in a large zip-lock bag (or portion into smaller bags) and keep in freezer for up to a month.

Photos and Feedback:

When sealing potstickers, try to remove as much extra air as possible. You may do this by pinching wrapper closed tightly around filling, then continuing out toward the wrapper edge.

If you’re not going to eat all of the potstickers in one sitting, put the tray of raw dumplings in the freezer overnight. Make sure potstickers are not touching, or they will freeze together Once they are frozen stiff, put them in a large zip-lock bag (or portion into smaller bags) and keep in freezer for up to a month.

This is not a dish that you stir while cooking! Once the potstickers hit the pan, you leave them right where they are until you remove them from the pan. The wrappers become delicate during the cooking process and will tear easily if you try to move them around.

If you’re wondering what delicious side we chose to compliment our potstickers, we used the rest of the head of cabbage, shredded it, and tossed it with green onion, olive oil, apple cider vinegar, salt, pepper, and garlic powder. Cool, crisp, and refreshing!

If you try this at home, send us your photos! And now for the slideshow:

 

Place shredded (or finely sliced) cabbage in bowl of water with generous amount of salt, about 2 tablespoons, for about 15 minutes. We used coarse kosher salt to help soften the cabbage so it would fold nicely into the dumpling wrappers.

Our potsticker filling is ready to go!

Our perfectly imperfect, hand-made venison potstickers, raw.

Make sure your non-stick pan is nice and hot and coated with oil before you place potstickers snugly together

Be careful but swift when adding water to pan. Your stove will not come out of this procedure clean. Don’t worry, it’s worth it!

 

Venison potstickers cooked just the way we like them: pan fried and crunchy on the bottom while being soft, chewy, and delicate on top.

The kitchen smelled so good by the time the second batch came off the stove, we had our plates loaded up and cleared before we thought to take a photo of the final plated product. We were patient enough, however, to snap a picture of our second helping before we dove in again.