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Showing posts with label venison. Show all posts

Tuesday, May 13, 2014

Venison Tenderloin with Lemon Shallot Compound Butter

Compound butter is great to serve with beef steaks, but we find that its even better with wild game. It helps to add an extra richness to lean meats like venison, elk or antelope. Our lemon-shallot compound butter takes only mere minutes to make. Spread it on your favorite game meats and prepare for an evening of praise and raves. You dont even have to tell your dinner guests how easy it was.

Serve this dish with our Irish "Champ" Mashed Potatoes and arugula salad. And dont be afraid to get creative. When it comes to compound butter, you can mix in endless combinations of favorite herbs and spices.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 7-8 minutes
Ingredients:
- 1 1/2 pounds of venison loin (or elk, moose, antelope, etc.)
- McCormick Montreal Steak Seasoning, to taste
- canola oil
Compound Butter
- 1/2 cup of unsalted butter, softened at room temperature
- 1 shallot, minced
- 1 clove of garlic, minced
- 1 tbs. flat leaf parsley, minced
- 1 tsp. lemon juice
- salt and pepper, to taste

1. Prepare grill. Take out meat to allow it come to room temperature.

Combine all compound butter ingredients.

Roll compound butter into a log with plastic wrap. Store in the fridge. Leftovers keep well in the freezer, too. When ready to use, take out of the fridge to soften.

2. Dab venison with paper towels to soak up excess moisture. Rub all sides with canola oil and Montreal Steak Seasoning, to taste.

Grill over direct heat for about 5 minutes on each side, or until its cooked to your liking. Dont overcook.

Allow tenderloin to rest for 5-10 minutes, tented in foil.

Cut pads of compound butter and place on top of meat before serving. Its delicious! Please enjoy!

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Monday, March 24, 2014

Cooking recipe camper fresh and tasty venison Goulash recipe

Some time ago I wanted to take, which seems to everyone in my family enjoy my family on an other camping trip. I wanted them to make because I know people with the same limited food choices get bored a little differently. So I decided to come up with an exciting camping recipe than usual.

If feel like something different to try the camping and a campfire going, here is a great dish for you. This venison Goulash recipe for your taste buds going.

The day to stop drawing and you have lit a bonfire. You prepare a meal in a Dutch oven or an earthenware pot and set to the glow from your campfire. This dish is very nutritious, full of vitamins, iron and minerals. It is also very rich and tasty.

The meat ingredient for this dish is game. Game has a strong meaty flavor who have no other meats you buy in stores. There is so much higher in vitamins, proteins and iron so much more than other meats. Another great advantage is no fat or very little of it.

INGREDIENTS - 4 persons

11 / 2 lb (700 grams) sliced saddle of venison into cubes
2 Tablespoons olive oil
3 medium onions, thinly sliced
2 Tablespoons paprika
Salt and pepper
1 large red bell pepper with Mark thinly sliced and seeds removed
2 Cloves garlic, minced
1 Bottle of red wine
4 large carrots, chopped
1 Pint water

METHOD

Heat the olive oil in a large skillet set and it. Add the rich game and sprinkle on salt and pepper to spice textured. Also, add the paprika to the little extra flavor.

Brown the meat in the goodness and flavour to seal. Add the onions and garlic. Roast until the onions are soft. Add the red wine and simmer for 10 minutes. This will give the meat additional wealth and taste.

Stream all content in a Dutch oven or an earthenware pot. Add the carrots and a pint of water. Bring your stove and pot the glow from your campfire and surround - the pot with fervor.

Not cover the pot, so you can examine the contents from time to time. Cook for about 1.5 hours, until the game is tender. Use a fork to test the meat.

This dish is traditionally served with wide noodles, but you may prefer mash potatoes or rice. Hopefully, this recipe has wetted your appetite. It is full of vitamins, iron and minerals really a delicious, good, healthy meal.

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Friday, January 17, 2014

Fried Wontons with Venison

Download Printable Recipe (You will go to mediafire.com)

Uh oh... another Asian dish with venison. Some may not agree with our veering off the beaten path too much, but deer exist all over the world. It tastes great, in all types of cuisines. One of the reasons why we made this blog is to show everyone how versatile venison can be. This is one of those examples. Instead of using pork, which is the traditional protein used in wontons, we substituted with venison. Although there really is nothing like a pork wonton because pork does have all that flavorful fat in it, venison wontons are a great healthy alternative. If calories isnt an issue and you are able to get ground venison with pork fat added to it, please do so. But by all means, for those who dont know, dont grind up your venison with its own fat. Rick says it tastes rather putrid and will ruin your meat.

Servings: 4 appetizer servings

Prep Time: 20 minutes

Cook Time: 5-10 minutes

Ingredients:

- 1/2 lb. ground venison

- 1/2 tsp. sesame oil

- 2 green onions, white and light green parts thinly sliced

- 2 tsp. oyster sauce

- freshly ground black pepper

- pinch of salt

- 20-25 wonton wrappers

- 1/4 cup low sodium soy sauce

- 1 tsp. Caesar Vinaigrette with Parmesan

- Sriracha sauce, to taste

- green onion, green parts sliced

- vegetable or peanut oil

1. In a bowl, combine ground venison, 2 sliced green onions, sesame oil, oyster sauce, ground black pepper (to taste) and a pinch of salt. Mix well.

2. Beat one egg in a small bowl. With a brush, brush egg around all four sides of the wonton wrappers. Add about 1 tbs. of the venison mixture in the middle of the wrappers.

You can buy wonton wrappers in the freezer or refrigerator section at your grocery store.

To seal, fold opposite corners together. The egg helps the wrapper corners to stick.

Then the other corners... making sure that you squeeze out all air bubbles.

They should look like this... little pyramids.

3. Heat oil in a deep pan to 360 degrees. You can fill it up to submerge the entire wonton, or fill halfway. Youll have to do more flipping to make sure all sides are evenly fried, but youll save more oil this way.

Fry in batches until golden, turning occasionally, about 2 minutes.

Drain on a paper towel.

4. To make dipping sauce, combine together soy sauce, Caesar vinaigrette, chopped green onion and Sriracha hot sauce, to taste. Adjust ingredients to your liking. Mix well. It should be salty, but also balanced by the tartness in the dressing.

If you dont have dressing, you can use lemon juice, starting off with a small amount and adjusting.

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Friday, December 27, 2013

Venison Medallions with Whiskey Mushroom Horseradish Cream Sauce

Ive been going to jury duty, so this recipe is a little late in coming. Our apologies. Just doing my civic duty... which isnt always fun. So, here you are.

Creamy, earthy and zingy, then add a touch of good ol American whiskey-- our Whiskey, Mushroom and Horseradish Cream Sauce is everything you could ever want in a good steak sauce. This recipe was inspired by a number of things. We basically took Ree Drummonds idea of a whiskey cream sauce, combined that with the concept of stroganoff and then added horseradish to reminisce the classic pairing of prime rib steak. And it really doesnt take too long to make.

Servings: 2

Prep Time: 5 minutes

Cooking Time: 15-20 minutes

Ingredients:

- venison tenderloin, enough for 2

- Kosher/sea salt, to taste

- freshly cracked black pepper, to taste

- 2 tbs. butter

- 1/2 cup onion, diced

- 1 cup button mushrooms, finely diced

- 1/2 cup of whiskey

- 1/2 cup of beef broth

- dash of salt

- 1/4-1/2 cup of sour cream, or to taste

- 1/2 tsp. of prepared horseradish, or to taste

- 1 tbs. of chives, chopped

- milk, a few tablespoons

Les ingrédients. Le whisky est particulièrement important. :-)

1. Clean venison tenderloin of all fat and silver skin. Then season with salt and freshly ground black pepper, to taste. Set aside to allow meat to come to room temperature.

At this point, you may want to start getting your grill ready.

Chop mushrooms to get one cup. You want the mushroom pieces to be fairly small since it will be part of the sauce.

Do the same with 1/2 cup of onion.

2. In a medium sauce pan or skillet, melt 2 tbs. of butter over medium heat.

Saute onion until its just about to brown. Stir frequently.

Then add mushrooms and continue to saute for another 5 minutes, or until mushrooms are cooked and liquids are evaporated. Stir in a pinch of salt. Stir frequently.

Here comes the fun part!

3. So you dont burn your house down, turn off the burner for a moment.

Carefully pour 1/2 cup of whiskey into the pan. Then turn burner back on to medium heat and simmer until alcohol evaporates, like in the photo. This should only take about a minute.

Once whiskey evaporates, turn the burner up to medium-high heat and pour in 1/2 cup of beef stock. Allow mixture to reduce by half.

At this point, you can choose to scoop out half of the mushroom pieces. We did that for aesthetic purposes. Then we sprinkled those scooped out pieces over the finished dish to make it pretty.

4. Then reduce heat to low. Whisk in 1/4 to 1/2 cup of sour cream and 1/2 tsp. of prepared horseradish, or to taste.

You may want to go stronger on the horseradish. Rick loves it, but Im not too fond of it so I only added 1/2 tsp.

Whisk in a few tablespoons of milk to loosen up the sauce. Add salt and pepper, to taste. Stir in chopped chives.

Remember to check on your meat on the grill. Ideally, you want the sauce and the tenderloin to come out at the same time. DO NOT OVERCOOK venison. Medium to medium-rare is bueno.

Allow tenderloin to rest 5 minutes after taking off the grill. Then slice tenderloin into medallions.

Serve Whiskey, Mushroom and Horseradish Cream Sauce over medallions. We also served with grilled asparagus and mashed potatoes.

It was delicious! Thanks for reading. :-)

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