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Old 02-21-2009, 08:34 PM   #11
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Thanks for the link, Lyn. We have a bunch of wild venison in the freezer.
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Old 02-21-2009, 09:25 PM   #12
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Originally Posted by Loprraine View Post
Thanks for the link, Lyn. We have a bunch of wild venison in the freezer.
Im sure you will find some gems amongst those recipes Lorraine.

xx
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Old 02-22-2009, 08:42 AM   #13
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thanks Lyn for the link, what a selection of great looking recipes..


man, I wish you all could have been here last night for dinner, the roast was delicious, tender, not gamey in the least, but I am sure that had more to do with how the beast was handled before it arrived on my doorstep...it was much more rare than dh prefers, so I just dredged his slices in the juices to hide the blood! and he was good to go. If I had blind tasted this roast, I am not sure I could have identified it as venison...looking forward to the leftovers...THANKS for the recommendations!
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Old 02-22-2009, 10:14 AM   #14
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Glad to hear that, Beth. How did you end up cooking it?
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Old 02-22-2009, 10:30 AM   #15
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Originally Posted by Lynan View Post
I am keeping outta trouble June.....that counts for heaps!! lolol..
Hope you are doing well??

I have tried some of the venison recipes listed, there sure are tons of them. Most venison in New Zealand is farmed now which is OK but I do miss the wild venison we had growing up after my father had been out hunting for a few days. Then my poor mum would spend an hour or two panfrying back steaks for all 5 of we kids. She only had one frypan!
Mmmmm, venison has never tasted that good since.

xxx Lyn
hangin' in there...

most of the venison we get here comes from Cervena in NZ. Haven't had any wild since I was a little girl.

The farmer I buy poultry from also raises venison. Have never bought any except a carcass for soup and his excellent sausage. Don't quite know why.
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Old 02-22-2009, 11:15 AM   #16
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Glad to hear that, Beth. How did you end up cooking it?
I marinated it for almost 24 hours with this marinade
Best Venison Marinade-----link to recipe

1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon liquid smoke
1/2 teaspoon salt
1/2 teaspoon course ground black pepper
1/2 teaspoon red hot pepper flakes
3 garlic cloves - crushed
1 tablespoon shredded lemon peel
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano, cilantro, basil or dill. For a variation, mix 2 or all 4
Combine all ingredients in a bowl; whisk or stir together
Makes about 1 cup of venison marinate

Since I don't usually stock wine, I needed to find a wine-less marinade, pretty much followed the above recipe, 'cept added juniper and wild black raspberries..oh, and a splash of Gentleman Jack Daniels

Seared the roast on all sides in a CI skillet in smoked bacon grease. Placed roast on a bed of onions, deglazed the skillet with the rest of the marinade and poured over the roast. Roasted at about 325*F for a little over one hour. I roasted the white and sweet potatoes in a seperate pan.
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Old 02-22-2009, 11:17 AM   #17
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Thanks!
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