Deer Valley Farm Venison Recipes

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Venison Recipes

Venison Osso Bcco with Plum Tomatoes

Ingredients

4 venison shanks, cut 2-inches thick
2 tablespoons (30 ml) olive oil
Coarse sea salt and freshly cracked black pepper
2 tablespoons (30 ml) butter
1 large onion, peeled and chopped (250 ml)
3 carrots, peeled and chopped
4 cloves garlic, chopped
1 cup (250 ml) red wine
1 cup (250 ml) venison stock (or substitute beef or veal stock)
3 sprigs thyme
2 bay leaves
1 teaspoon juniper berries
1 can plum tomatoes, chopped (or seasonally available fresh plum tomatoes)
1 tablespoon (15 ml) chopped fresh parsley

Directions

Preheat oven to 325 degrees F.

Season the venison shanks with salt and pepper. Heat the olive oil in a heavy pot large enough to fit all 4 shanks over high heat. Brown the shanks on all sides and remove from the pot. Reduce the heat under the pot to medium. Melt the butter and add the onion, carrots, and celery and cook until vegetables are lightly browned, about 8 minutes. Add the chopped garlic. Deglaze the pan with red wine and put the browned shanks on top of the vegetables. Pour in the stock and add the thyme, bay leaves, and juniper berries. Season with salt and pepper and bring the liquid to a simmer. Cover tightly, and place pot in the preheated oven. Cook for about one and a half hours and then add the tomatoes. Continue cooking until the shanks are fork tender and falling off the bone, about 30 minutes longer. Uncover the pot and continue cooking until the liquid is reduced to a syrupy consistency, about 20 minutes longer. Stir in the chopped parsley.
Serve the venison shanks with the reduced sauce. Nice served with noodles, pasta or gnocchi.

Roast French Rack with Garlic, Rosemary & Mustard Crust

Ingredients

1 Venison, 8 bone rack, French and trimmed
1 pinch salt and fresh ground black pepper

Garlic, Rosemary and Herb Crust

2 tbsp Dijon mustard
3 tbsp Butter, softened
3 garlic clove, finely chopped
8 tbsp fresh breadcrumbs
6 tbsp finely chopped parsley
3 tbsp finely chopped rosemary leaves

Preheat the oven to 200C/Gas 6. With a very sharp knife, score the outer surface of the venison meat very lightly to hold the herb crust.
Season the rack of venison generously with salt and freshly ground black pepper. Lay the rack on a baking tray and roast in the oven for 15 minutes.

Remove from the oven and leave at room temperature to cool. Mix the mustard, softened butter and garlic to form a paste. Spread this over the meaty side of the venison.

Mix the breadcrumbs with the finely chopped parsley and rosemary and melted butter, and pat this mixture over the mustard-coated side of the venison and replace on the baking tray. Roast the venison for a further 15-20 minutes in the hot oven.

Serve carved into cutlets with new potatoes and baby tomatoes roasted in olive oil, and some buttered leeks.

Braised Venison with Cherries
2 lb (1 kg) Deer Valley Venison stew cut in 1 to 2-inch (2.5 to 5-cm) pieces. If you do not have an ovenproof sauté pan or Dutch oven, prepare in a skillet and place in an ovenproof casserole. Serve with mashed potatoes and steamed Brussels sprouts, serves 6.
Marinade 1 cup (250 ml) red wine 1 bay leaf 1 tbsp (15 ml) gin 1 inch (2.5 cm) piece orange rind Sauce ¼ cup (50 ml) organic flour Sea salt and freshly ground pepper 2 tbsp (25 ml) olive oil, plus extra if needed 1 cup (250 ml) chopped onions 1 tsp (5 ml) fresh thyme 1 tsp (5 ml) chopped fresh rosemary 1 tsp (5 ml) chopped garlic 3 cups (750 ml) venison stock (or substitute beef) 1 tbsp (15 ml) redcurrant jelly 1 tbsp (15 ml) balsamic vinegar ½ cup (125 ml) dried cherries ¼ cup (50 ml) port 2 tbsp (25 ml) chopped parsley
1. Place venison in a dish. Combine wine, bay leaf, gin and orange rind and pour over venison. Marinate in the refrigerator for 4 hours or overnight. 2. Preheat oven to 300ºF (150ºC). 3. Remove venison from refrigerator. Drain well, discard marinade and use paper towels to pat venison dry. Season flour with salt and pepper and toss with venison. Heat 1 tbsp (15 ml) oil in a Dutch oven or ovenproof sauté pan over medium-high heat. Brown venison in small batches for about 1 minute per side or until brown, adding more oil to pan if needed. Reserve. 4. Add remaining 1 tbsp (15 ml) oil to pan. Stir in onions, thyme, rosemary and garlic and sauté for 2 minutes or until onions have softened. Add stock and bring to boil. Whisk in redcurrant jelly and balsamic vinegar. Return venison to pan, cover, place in the oven and braise for 1½ hours or until meat is fork tender. 5. Place cherries in a small pot, cover with port, bring to a boil and boil for 1 minute. Remove from heat and allow cherries to plump. Add cherries and port to Dutch oven and simmer for 5 minutes or until flavours are combined. If sauce is too thin then reduce until desired thickness. Sprinkle with chopped parsley before serving.

Venison Loin with Chocolate Infused Sauce
Prep Time: 30 min Cook Time: 50 min Serves: 4 servings
Ingredients 1 (1 1/2-pound) venison loin 4 cups red wine 4 bay leaves 4 sprigs thyme, plus more for garnish 4 cups venison stock (may substitute beef stock) 1/4 cup semisweet dark chocolate Salt and freshly ground pepper 1/4 cup pecans, toasted and chopped 1 cup honey 3 ounces olive oil 1 pound chanterelles, cleaned and sliced 4 cloves garlic, sliced 1 1/2 pounds braising greens 4 tablespoons fresh lemon juice, plus more to taste
Place the venison loin in a non-reactive bowl or pan and add the red wine, bay leaves, and fresh thyme. Let marinate for 24 hours, refrigerated. Preheat oven to 350 degrees F. Remove the venison loin from the marinade and pat dry using paper towels. Reserve the marinade and pour it into a non-reactive saucepan. Bring to a boil and reduce over high heat until reduced by half. Add the venison stock and lower the heat to medium-low flame. Reduce again by half, then take off the heat and add the semisweet chocolate and whisk. Season with salt and pepper, to taste. Keep warm. Combine the pecans and honey in a small bowl. Season the venison with salt and pepper. In an oven-safe saute pan over medium-high heat, heat 1-ounce of olive oil. Sear the loin on 1 side until golden brown and turn, then place the pan in the oven for about 8 to 10 minutes. Cook until an instant-read meat thermometer inserted into the venison loin registers 130 degrees F for medium rare. Remove from pan and allow to rest. Meanwhile, in a saute pan over high heat, heat 1-ounce of olive oil. Add the chanterelles and season with salt and pepper. Saute for about 4 to 6 minutes or until tender, mixing gradually with a wooden spoon. Reserve. In another saute pan over medium-high heat, add the remaining 1-ounce of olive oil. Add garlic and saute until golden, about 30 seconds. Then, quickly add braising greens and the 4 tablespoons (or to taste) lemon juice. Saute the braising greens until tender, stirring frequently. Reserve. For plating: Roll the venison loin in the pecan mixture and then slice into 4 portions. On each dinner plate, add some chocolate sauce and then layer the braising greens, then the chanterelles, followed by the slices of venison loin. Drizzle some of the honey pecan mixture on top of the venison and garnish the plate with a sprig of thyme.

Venison and Mushroom Pie
The sweet flavour of venison and the rich earthiness of mushrooms come together in this pie that can be assembled entirely in advance and baked when needed, serves 6.
1 lb (500 g) venison, cut into ½-inch (1-cm) dice Salt and freshly ground pepper ¼ cup (50 ml) olive oil 2 medium onions, diced 2 tsp (10 ml) chopped garlic ¼ tsp (1 ml) dried thyme ¼ tsp (1 ml) dried marjoram 1 lb (500 g) mushrooms, cleaned and sliced (use a variety of mushrooms) ¼ cup (50 ml) organic flour ½ cup (125 ml) dark lager 2 cups (500 ml) venison stock 1 lb (500 g) frozen puff pastry, defrosted 1 egg, beaten 2 tbsp (25 ml) milk
1. Season venison with salt and pepper. 2. Add 2 tbsp (25 ml) oil to a large, heavy-bottom pot to medium-high heat, and heat until just smoking. Add venison and cook for 3 to 4 minutes or until browned all over. Remove venison with a slotted spoon and set aside. 3. Return the pot to the element, reduce heat to medium and add onion, garlic and herbs and cook for 3 minutes or until browned. Add mushrooms, cover and cook, stirring occasionally for 3 minutes or until juicy. Add remaining 2 tbsp (25 ml) oil to pan and stir in flour to coat mushrooms. Add beer and then the stock, stirring each time so that the paste is incorporated into the liquid. Return venison to the pot, bring to a boil, cover and reduce heat to low. Simmer for 1 hour or until the venison is tender and sauce is thick. If too thick add a little extra stock. 4. Preheat oven to 375°F (190°C). 5. Divide frozen puff pastry into 2 pieces. Roll out to make a top and bottom crust to fit a 9-inch (23-cm) pie shell. 6. Beat together beaten egg and milk to make an egg wash. Fill pie shell with the venison mixture, brush the edges with the egg wash. Top with remaining pastry and press to seal edges. Cut a few slits in the top to allow steam to escape. Brush the pastry top with more wash and bake for 30 to 35 minutes or until pastry is golden brown and mixture is bubbling.

Venison Ragu

2 Lbs.of venison stew meat
Olive oil.
1 carrot, diced
1 onion, diced
2 leeks, diced
1 fennel bulb, diced
2 cloves garlic, minced
½ cup red wine
¼ cup venison broth or substitute beef broth
½ cup roasted tomatoes (or canned roma tomatoes).
1 teaspoon fennel seeds.
1 branch rosemary.
2 tablespoons parsley, minced.
Parmesan cheese, to taste.
Salt, pepper to taste.
Salt venison.

In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. Do not wash pan. Add coating of olive oil to pan on medium heat. Add carrot, onion, leeks, fennel, fennel seed, and garlic. Saute until vegetables are nearly soft. Add wine and reduce slightly.
Return meat and juices to pan. Add stock, pepper to taste, and rosemary. Reduce heat to simmer. Simmer, covered partially, for 2 hrs. or until fork tender. Adjust seasonings. Before serving, add parsley and Parmesan. Serve with noodles, polenta, or gnocchi.

Carolina Roast Venison
3 lb Venison roast. 1 Onion; chopped. 1/4 c Barbecue sauce; see below. 1 tsp. Salt. 2 Tbsp. Vinegar or lemon juice pepper.
Sauce: 1 tsp.. Pepper. 1 tsp.. Salt. 1 sm Box dry mustard. 1/4 c Sugar. 1/4 c cider vinegar or lemon juice 1/4 c Water. 1 Stick butter
For sauce: Mix dry ingredients. Add vinegar or lemon juice, water and mix. Bring to full boil and add stick of butter and continue to cook until butter melts. This makes 1 Pint of the Sauce. Soak venison in water, 2 Tbsp. vinegar or lemon juice and 1 tsp. salt for 4-5 hours. Remove and wipe dry. Sprinkle lightly with pepper and brush with sauce. Add onion and enough water to cover bottom of covered roaster. Bake in 325 degree F. oven the first hour; then lower heat to 275 degree for an additional 3 hours. Baste often with sauce and juices from roast.

Marinades

A light marinade for steaks and quickly cooked meats. Mix together the following:

4 Tbsp. Olive oil.
3 Tbsp. White wine vinegar.
Juice of a lemon.
1 chopped clove of garlic.
A handful of fresh herbs: parsley, chives.
Salt, pepper.
Excellent for grilled steaks over very hot coals.

Steaks with Garlic

2 steaks (6-8 oz. Each).
¾ Tbsp. Butter.
¾ Tbsp. Olive oil.
½ large red onion chopped.
1 clove garlic, crushed.
¼ cup venison broth or substitute beef broth
½ Tbsp. Grated fresh horseradish or 1 Tbsp. jarred.
1/3 tsp. Salt ¼ tsp.

Freshly ground pepper Spray skillet with cooking spray, heat skillet, brown steaks about 3-4 minutes per side. Remove and keep warm. Keep steaks warm by placing them on an ovenproof covered dish in 150 degree oven. Add butter and oil to skillet, mix. Add onion and garlic, sauté until tender, about 5 minutes or until onion is brown and pan juice have almost evaporated. Remove with a slotted spoon. Add broth to skillet. Cook, stirring continually, about 2 minutes or until sauce is reduced. Return onion mixture to skillet. Add horseradish, salt and pepper to skillet. Heat sauce to serving temperature. Spoon over steaks. Can be served on rolls, for a cold steak sandwich the next day. Serve with sauce.

Oriental Red Deer Stir-Fry

1 lb Sirloin Steak (cut into strips).
4 green onions.
10 oz. venison broth or substitute beef broth
1 Tbsp. Arrowroot or cornstarch.
1 Tbsp. Soy sauce.
2 Tbsp. Vegetable oil.
1 clove garlic, minced.
2 cups chopped broccoli (along with the florets peel and cut stems into matchstick-size pieces).
7 oz. can sliced water chestnuts, drained.
1 cup sliced mushrooms (4 oz.).
10 oz. snow peas (may use frozen if fresh not available)
Cut green onions into 1-inch pieces.

Combine broth, starch and soy sauce in a small bowl: mix until cornstarch dissolves. Set aside. Heat oil in a large skillet or wok over medium high heat. Add Steak and garlic. Stir-fry for 3 minutes or until browned. Remove with slotted spoon: keep warm. Add broccoli, water chestnuts, green onions and mushrooms to skillet. Stir-fry for about 3 minutes. Remove steak to skillet. Add snow peas. Add broth mixture to skillet. Cook, stirring continually, for 3 minutes or until thickened. Serves 6, with side of fried rice.

Rosemary Venison Roast

1 Venison Roast (approx. 3 lbs.)
1/2 tsp. onion powder (optional).
2 -1/4 cups venison broth or substitute beef or chicken broth
1/4 cup cooking sherry.
2 Tbs. olive oil.
1 tsp. fresh garlic
1 Tbs. minced fresh Rosemary, or 1 tsp. dried crushed Rosemary.
1/4 tsp. pepper.
1 tsp. salt (optional).
2 Tbs. arrowroot flour or substitute cornstarch
1/4 cup cold water.

Place roast in large resealable plastic bag. Combine onion powder, broth, sherry, oil, garlic, rosemary and pepper, pour over roast. Seal and refrigerate for 4-8 hrs., turning occasionally. Remove roast and place in covered roasting pan. Pour marinade back over the roast. Sprinkle with salt if desired. Bake, covered at 350 F until internal temp reads 135 degrees F with temperature probe. Let roast stand for 15 minutes in juices (covered to keep warm). Meanwhile, combine arrowroot or cornstarch and water until smooth, stir into meat juices. Bring to this mixture to a boil over medium heat; boil and stir for 2 minutes. Remove roast to warm serving platter. Serve gravy with the roast.

ROASTED VENISON STEW WITH PARSNIPS AND CARROTS
Yield: 8 servings 3 lb. boneless venison, cut into 1 inch cubes 1 cup organic flour sea salt and freshly cracked pepper to taste 3 tbsp Olive oil, for browning 4 tbsp butter 2 cups pearl onion, blanched, peeled 6 parsnip, washed, peeled, slice 1" thick 8 medium carrot, washed, peeled, slice 1" thick 2 1/2 cups whole button mushroom, cleaned 2 medium Bay Leaf 1 whole Star Anise 2 tsp fresh Thyme, leaves, chopped 2 cups dry white wine 3 cups venison stock or substitute beef stock 1 cup chicken stock 9 dried apricot, sliced 1 bunch Thyme, for garnish
Directions: Preheat oven to 325 degrees F. Combine the flour, 1/4 tsp. salt and 1/4 tsp. pepper in a shallow dish. On the stove top, in a large ovenproof dutch oven or roasting pan (cast iron works well), heat the oil and the butter over medium heat, making sure not to burn the butter. Prepare the venison in batches. Dredge about a quarter of the venison in the flour mixture and add to the dutch oven. Brown well on all sides, about 8 to 10 minutes. Remove from dutch oven and set aside. Continue to dredge and cook the remaining venison. (add more oil to the pan if needed). Remove from dutch oven and set aside. Add the onions, parsnips, carrots, mushrooms, bay leaves, anise, and thyme to the same pot on medium heat. Sauté until the onions are slightly translucent and the vegetables are lightly browned, about 7 minutes. Remove from the dutch oven and set aside, loosely covered. Return meat to the dutch oven with all its juices. Add the wine, stocks and season with salt and black pepper to taste. Cover and roast in preheated oven for about 1 1/2 hours. Add the browned vegetable mixture and the apricots to the roasted meat, stir gently, and add a little more stock if necessary (don’t add more wine). Return to the oven and continue roasting for another 30 minutes or until the vegetables are tender and the meat is melt-in-your-mouth tender. Serve the stew in a large covered dish, garnished with a bunch of fresh thyme. Serve with crusty bread.

Venison Stew

Marinade:

½ cup cider vinegar or lemon juice
3 sprigs parsley.
2 carrots peeled & rough diced.
1 onion peeled and rough diced.
2 ribs celery plus leaves rough diced.
2 leeks, white only, split and roughly diced.
2 cloves garlic, peeled & crushed.
2 bay leaves. NOT bay laurel.

In a cheese cloth put:
12 juniper berries.
1 teaspoon each coriander
seeds; crushed, rosemary & chopped sage.

5 lbs. Venison cut into 2” cubes, Good red wine

Combine vinegar or lemon juice, vegetables and spice bag and bring to a simmer. Put meat in a non-reactive bowl and pour mixture over. Top off with wine. Marinate 1 day or overnight.

STEW: Preheat oven to 325 degrees F. 1 small can organic plum tomatoes broken up, 1 tsp fresh thyme, 12 juniper berries, 1 tsp coriander seeds, 2 Tbs flour, 2 cups venison stock, Good red wine, large cremini mushrooms, quartered, 3/4 lb pearl onions, peeled (immerse in boiling water, drain and slip off skins)

2 rashers of bacon (optional) Salt & pepper to taste

Remove venison from marinade and dry well. Sprinkle liberally with salt and pepper. Discard marinade. Brown meat in oil in a large casserole and remove. When done add the same amount of parsley, carrots, onion, celery {without leaves}, leeks, garlic {diced} coriander seeds, thyme and bay leaves to the pot. Cook until on med-low heat 10 minutes longer. Add tomatoes, their juice, and juniper berries, cook 3 minutes longer. Add ½ cup red wine and deglaze. Return meat and accumulated juices. Sprinkle with flour & stir. Add stock and wine to just cover, salt & pepper to taste. Cover and put in oven for 2-3hrs or until meat is tender.

Render bacon in 2 Tbsp. oil. Lightly brown onions. Remove. Add mushrooms, salt & pepper and sauté until they are just soft. Add these ingredients to the casserole ½ hour before venison is done. Degrease stew. Add ¼ cup cognac and cook a bit longer if you wish.

Italian Flavoured Roast

1 Venison Roast (approx. 3 lbs.)
1 bottle organic Italian salad dressing or your own recipe
1/4 lb butter.
1/2 cup fresh lime juice.
1/2 cup Worcestershire sauce.
Black pepper.
1/2 cup Teriyaki sauce.
Seasoning salt.
Red Pepper.
Garlic Powder or fresh pressed garlic
Onion Powder.
Organic steak sauce or your favourite recipe
1/3 cup Ruby Port or Sherry wine.

Place roast in a large glass bowl and pour salad dressing over the roast; rub in and let marinate for 2 hours. Remove venison. Mix butter, lime juice, Worcestershire, Teriyaki, pepper, Seasoning Salt, Red Pepper, Garlic Powder, onion powder, and steak sauce to taste; rub mixture into the roast. Place roast in covered roaster. Preheat oven to 275 degrees F. Cover the roast for 1 hr. Remove from oven and add port or sherry to pan juices. Cut the roast into slices about 1/3 of the way through the meat and spoon the gravy mixture between the slices. Cover and return to oven. If needed add a little water as the roast cooks. Roast about 3 hrs. until tender.