Venison Osso Bcco with Plum
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Ingredients
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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. |
Roast French Rack with Garlic, Rosemary &
Mustard Crust |
Ingredients
Garlic, Rosemary and Herb Crust
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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. |
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Braised
Venison with Cherries |
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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. |
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Marinade
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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 |
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Prep Time: 30 min
Cook Time: 50 min Serves: 4 servings
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Ingredients
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Venison and Mushroom Pie |
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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. |
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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
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
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Sauce:
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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. |
A light marinade for steaks and quickly cooked meats. Mix together the following:
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Steaks with Garlic
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
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. |
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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 |
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Yield: 8 servings
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Directions:
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Venison Stew Marinade:
In a cheese cloth put: 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
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. |