Archive for the ‘Sauces’ 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:
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!

 

 

 

Roasted Rack of Venison with Shiraz Peppercorn Sauce

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IMG_20140412_185424

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 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

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:
Total time:

 
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

Asian-Style Venison & Broccoli

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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

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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.

Delicious Venison & Wild Boar Meatballs

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Delicious Venison & Wild Boar Meatballs
 
Author:

Serves: 3-5
Prep time:
Cook time:
Total time:

 
Aaron and I enjoy cooking the game he brings home, together, and these meatballs are one of our favorite “team” dinners. He makes the meatballs, I make the sauce. It’s perfect.
Ingredients
  • ½ lb. ground Venison*
  • ½ lb. Wild Pig sausage*
  • 1 large Egg
  • ¾ cup Ricotta cheese
  • ½ cup Parmigiano-Reggiano, finely grated (plus more for garnish)
  • ½ cup Panko bread crumbs
  • 4-6 Garlic cloves, minced
  • 2 Shallots, finely chopped
  • 1½ tsp Kosher Salt
  • 1tsp freshly ground Pepper
  • Chicken Stock or Water to keep sauce moist
  • 4 TB Olive Oil
  • 1 large Yellow Onion, diced
  • 4-5 large cloves of Garlic, thinly sliced
  • 1 TB dried Oregano
  • 1 TB dried Basil
  • 3 oz. Tomato Paste
  • 1 28 oz. can Diced Tomatoes
  • 1 15 oz. can Tomato Sauce
  • Salt & Pepper
  • Italian Parsley

Instructions
  1. Heat a large, nonreactive skillet over medium-high heat, then add the Olive Oil. When the oil is hot, add the Onions, stirring until they soften, then add the Garlic, Oregano and Basil. When the Garlic has softened, stir in the Tomato Paste, then add the Tomato Sauce, Diced Tomatoes and Salt & Pepper to taste. Bring to a boil, then reduce to a simmer. Allow to simmer for at least 20 minutes, stirring occasionally.
  2. Meanwhile, in a large mixing bowl, thoroughly combine all of the ingredients for the meatballs. Begin forming 2” meatballs, (coating your hands with Olive Oil beforehand helps to keep the meat from sticking to them), then place them on a sheet pan. You should have about a dozen meatballs.
  3. When the sauce is done simmering, place the meatballs in the sauce, raising the heat back up to medium-high, and adding about ¼ cup of the Stock or Water. Cook for 15 minutes, allowing them to brown. Turn the meatballs over, covering them with sauce, and cook for another 15 minutes. Add a little more of the Stock or Water, just enough to keep the sauce from getting dry, as needed.
  4. Plate and garnish with Parsley and Parmigiano

Notes
*Ground Elk or beef can be used in place of the Venison, and domestic pork sausage can be used instead of the wild pig sausage.
Visit Elena’s blog at http://ewrightson.tumblr.com

Delicious Venison n Wild Boar Meatballs PHOTO

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

Beast Venison Chili

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PHOTO Beast Venison Chili_Hunter Chatters

Beast Venison Chili
 
Author:

Serves: 6
Prep time:
Cook time:
Total time:

 
Ingredients
  • 1 teaspoon olive oil
  • 1½ pounds ground venison
  • 1 medium white onion, chopped
  • 1 medium green bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 1½ teaspoons ground cumin
  • 1 tablespoon chili powder
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 1 (15 oz) can kidney or pinto beans, rinsed and drained
  • 1 (15 oz) can tomato sauce
  • 2 tablespoons chopped fresh parsely

Instructions
  1. Heat oil in large saucepan over medium-high heat. Add venison, onion, bell pepper, and garlic.
  2. Cook, stirring occasionally, for 10 minutes or until venison is no longer pink.
  3. Add cumin, chili powder, salt, and cayenne pepper; stir and cook for 1 minute.
  4. Stir in kidney beans and tomato sauce; bring to a boil.
  5. Reduce heat to low and gently simmer, stirring occasionally, for 15 to 20 minutes or until thickened.
  6. Serve warm sprinkled with parsley.

 

Venison Spaghetti with Spaghetti Squash

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Venison Spaghetti with Spaghetti Squash

This is a great meal for those of you trying to cut down on carbs, or those of you who get serious cravings for vegetables! This paleo-friendly dish is packed with flavor and nutrition, without the those carbs that leave you feeling heavy after a meal. Not only is it low in fat, it is packed with protein, fiber, iron, vitamin C, and many more essential vitamins and minerals to keep you and your loved ones happy and healthy.

Ingredients

  • 1 lb. ground whitetail venison
  • 2 zucchinis, chopped
  • 1 medium-sized white onion, chopped
  • 1 jar spaghetti sauce (we chose ‘fire-roasted tomato and garlic’ sauce)
  • 2 spaghetti squash, halved
  • 1/2 cup dry red wine
  • 1 Tbs. extra virgin olive oil
  • 1 Tbs. black pepper
  • 1 Tbs. paprika
  • 1 Tbs. basil
  • 1/2 Tbs. oregano
  • 1/2 Tbs. thyme
  • water (for squash)

Instructions

Sauce

Pour oil into bottom of a large sauce pan and bring to medium-high heat. Brown ground venison with black pepper, paprika, and red wine. Remove venison from pan and set aside. Keeping pan at medium-high heat, add zucchini, onion, basil, oregano, and thyme. Sauté vegetables until caramelization begins on zucchini. Add venison back to pot. Add spaghetti sauce, cover pan, and simmer for 30 minutes.

 

Spaghetti Squash

Place spaghetti squash halves face down in microwave-safe, glass dish with walls about 2 inches high. Add 1/2 inch water to bottom of dish. Microwave squash on high for 10 minutes and check for softness. Checking for softness: use kitchen tongs to gently squeeze the outside skin as squash will be very hot. If squash is not completely soft, return to microwave at 5 minute increments on high until soft. Scrape meat from squash into a large bowl using tongs for holding and a fork for scraping (see photo below for reference). The spaghetti squash should come apart very easily into strands that look like spaghetti. Load your plate with spaghetti squash as you would pasta, top with sauce, and dig in!

 

Photos and Feedback

Okay, so we went and ruined the paleo-friendly part of the meal by adding parmesan cheese on top of the awesome smelling venison spaghetti with spaghetti squash. Guilty as charged. But this last little detail is NOT necessary in order to thoroughly enjoy the delicious and nutritious meal you just made with love. Another handy garnish would be hot pepper flakes for those at your table who enjoy a little more kick in their sauce. Lastly, if your jar of sauce doesn’t come loaded with garlic like ours did, you may want to toss some minced garlic in while you’re sautéing your veggies.

 

Ground venison with paprika, ground black pepper, and red wine. Make sure venison is browned thoroughly before removing from pan.

Ground venison with paprika, ground black pepper, and red wine. Make sure venison is browned thoroughly before removing from pan.

Once venison is transferred to a bowl, add zucchini, onion, basil, oregano, and thyme to large sauce pan. Cook until zucchini begins to caramelize, and onions begin to turn translucent.

Once venison is transferred to a bowl, add zucchini, onion, basil, oregano, and thyme to large sauce pan. Cook until zucchini begins to caramelize, and onions begin to turn translucent.

Once veggies have been sautéed, add meat back to sauce pan. Add jar of spaghetti sauce.

Once veggies have been sautéed, add meat back to sauce pan. Add jar of spaghetti sauce.

Once you add the jar of spaghetti sauce, cover and simmer for about 30 minutes - or just as long as it takes to get the spaghetti squash prepped and ready to serve.

Once you add the jar of spaghetti sauce, cover and simmer for about 30 minutes – or just as long as it takes to get the spaghetti squash prepped and ready to serve.

Above: Spaghetti squash not cleaned. Below: Spaghetti squash properly cleaned with a spoon.

Above: Spaghetti squash not cleaned. Below: Spaghetti squash properly cleaned with a spoon.

Place squash halves face down (or skin up) in glass baking dish. Add water until about 1/2" of squash is submerged in water. Microwave on high for 10 minutes, then in 5 minute increments as needed until squash is soft for scraping.

Place squash halves face down (or skin up) in glass baking dish. Add water until about 1/2″ of squash is submerged in water. Microwave on high for 10 minutes, then in 5 minute increments as needed until squash is soft for scraping.

How to make 'spaghetti' out of spaghetti squash: Step 1) hold squash with tongs. Step 2) scrape inside of squash with fork until skin is completely hollowed out.

How to make ‘spaghetti’ out of spaghetti squash: Step 1) hold squash with tongs. Step 2) scrape inside of squash with fork until skin is completely hollowed out.

Spaghetti squash ready for sauce.

Spaghetti squash ready for sauce.

After simmering low and slow, your sauce will not only smell fantastic, but the veggies will be fully cooked and the flavors of each ingredient will come together to delight and comfort your taste buds as well.

After simmering low and slow, your sauce will not only smell fantastic, but the veggies will be fully cooked and the flavors of each ingredient will come together to delight and comfort your taste buds as well.

Finished product! Guilt-free second helpings were enjoyed by all.

Finished product! Guilt-free second helpings were enjoyed by all.