Archive for the ‘Barbeque’ Category

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

 

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.