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Old 02-07-2007, 05:53 PM   #1
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ISO venison recipes

I need a recipe for venison cause it's one of my faves and it's on the worlds healthiest foods list (thanks redkitty for that link). The more the better, actually. I wanna try to pair it with some veggies and egg noodles or rice.

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Old 02-07-2007, 06:08 PM   #2
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Clutch...

Venison is a fav. of mine.

Would you be so kind as to tell me what portion of the animal you have...
Hind quarter...shoulder...etc...It will help to give recipe ideas...

Thanks
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Old 02-07-2007, 07:29 PM   #3
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Quote:
Originally Posted by Uncle Bob
Clutch...

Venison is a fav. of mine.

Would you be so kind as to tell me what portion of the animal you have...
Hind quarter...shoulder...etc...It will help to give recipe ideas...

Thanks
Ummm, well, I don't have any just yet. LOL! I want something that is nice and tender and full of taste! Any ideas?
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Old 02-07-2007, 07:44 PM   #4
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Well there is the tenderloin...kinda like filet mignon
Then there is back-strap(loin) kinda like rib-eye or bonless pork loin..

Both can be prepared...like beef/pork cuts above.
Venison does not have the fat content that beef or pork has so can be over-cooked in a heart beat...especially the cuts above. So must be cooked quickly to maintain tenderness.
I know this is not recipe specific..but just to give a starting point.

Venison (deer) is a game animal here and the sale of it's meat is strictly forbidden!! Big fines + jail time in some cases...I suppose one can order the product...I dunno.

Hope this helps
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Old 02-07-2007, 08:00 PM   #5
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Yeah. Now I gotta get a hunting license. :-(

Okay, scratch that, what's a good one for pork tenderloin?
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Old 02-07-2007, 10:09 PM   #6
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Pork or venison...

1 cup chicken stock or canned low-salt broth
1 cup beef stock or canned beef broth
1/2 cup ruby Port
1/3 cup whole berry cranberry sauce
3 tablespoons butter

8 3- to 3 1/2-ounce venison medallions (each about 1/2 to 3/4 inch
thick)

Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.

Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
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Old 02-07-2007, 10:25 PM   #7
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MMMMMMMMMMMMMMMMM!!!!!!!!!!

That sounds good. Added to my list. Thanks!
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Old 02-07-2007, 10:46 PM   #8
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soak in milk overnight.

Rinse and allow to purge.

Depending on he cut, this where things can change.

I like the tenderloin. small, tender, pure deer goodness.

season with a mix of thyme, sea salt, cracked black pepper.
Sear in cast iron and get the whole thing nice and caramelized, deglaze with cognac. Finish in oven to desired temp(over medium rare is a waste)
very simple preparation.

I usually pair this with a wild mushroom and bing cherry venison demiglace.

For more meaty portions, I love to let it go low and slow with alot of aromatics, fresh herbs(woodsy) and some root veggies. either eat as a pot roast style meat, or reserve the meat and serve over something like burgundy lentils and bacon fat seared Brussels sprouts, or shallot and bacon seared asparagus.

I love the wintery warmness and comfort factor of these type dishes.


Just my $.02
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Old 02-08-2007, 02:24 AM   #9
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Clutch, you can prepare the tenderloin venison Chinese style by stir frying. To do that fry chopped garlic, ginger, onion slices and thinly sliced deer in a hot wok/skillet. Cook until the meat is almost done. Mix some cornstarch with a bit of water and add to it. Season with soya sauce, pepper and sesame oil. Stir well until sauce thickens nicely. Serve with rice or noodles.
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Old 02-08-2007, 07:49 AM   #10
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Pork tenderloin...

Brown in a screaming hot cast iron skillet....
Finish in a 350* oven...do not..repeat do not over cook.
Let it rest 5 to 10 minutes...
Slice into medallions..and

Enjoy!
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