"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning
Reply
 
Thread Tools Display Modes
 
Old 01-30-2012, 10:53 AM   #1
Assistant Cook
 
Join Date: Jan 2012
Posts: 2
Venison recipe ideas for a nice dinner party?

I am attending a dinner party where we will be cooking over an open hearth. I am planning the menu....very traditional southern cuisine and I have lots of venison in the freezer. I have chops, ground venison, venison sausage, etc. Any ideas for a show-stopping main course? My other menu items include fresh-milled grits, slow braised greens with country ham, and homemade breads.

__________________

__________________
ErinDalrymple is offline   Reply With Quote
Old 01-30-2012, 12:04 PM   #2
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Sionce venison has a gamey flavor (that I love), it goes great with herbs such as sage, thyme, and rosemary. Might I suggest a vennison roullaide with the venison pounded thin, and then jelly-rolled around a savory rice/wild rice, and mushroom dressing, seasoned with sage, salt, pepper, with chopped onion, sliced celery, and garlic mixed into the dressing.

Pre-cook the rice and wild rice, onion, and celery in chicen broth until tender. Whle the rice is cooking, saute' siced or chopped mushrooms and the galric in a little olive oil, again until tender. Mix into the rice. Place the rice mixture onto the pounded venison, with several pats of butter to keep it all moist. Roll and tie the venison and place into a roasting pan with about an inch of water. Lightly sprinkle salt and pepper over roast. Cover the pan with foil and bake at 325' F. for about 20 minutes per pound, but for a minimum of 2 hours. Slice into 1/2 inch thick slices and top with a herbal, compound butter on top of each slice, or gravy made from the pan drippings thickened with a corn starch slurry.

2nd option, New England Boiled Dinner, Served as a hearty appetizer:
Cube 2 lbs. venison and place into a stew pot with a little cooking oil. Brown on all sides. Add 2 cups of water, four large yukon gold potatoes, four peeled and slice carrots (1-inch thick slices), rustic cut onions, and 1 rutabegga, peeled and cubed. You can also add 1/2 head of sluced cabbage if you desire. Bring the mixture to a boil and then turn heat to simmer. Cook for two hours. Add salt, pepper, and garlic to taste. This tuff can be used either as a main course, or an appetizer depending on how much of it you serve. A good crusty bread with butter makes this a gourmet dish.


Option Three:
IF it's very tender venison, you can grill it over charcoal, seasoned simply with salt and pepper.

Option four:
Slow cook it overnight, shred it, and serve it as you would shredded beef for tacos or enciladas. Season with salt, pepper, cilantro, cumin, garlick, and coriander. Save the juice and serve either the meat as your would beef au jus on whole wheat buns, With a little creamed horseradish or salsa on the side.

That should at least spark some ideas for you. Good luck with your meal.

Seeeeeya; Chief Longwind of the North
Seeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-30-2012, 12:25 PM   #3
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
I would french/brown the chops in some butter and oil and chopped rosemary added near the end.Remove chops and finish in oven or another pan in the fire) Deglaze with a bottle of wine and add 1/2 jar of a local jam. Reduce that until desired sauce thickness. The wine and fruit works well with gamey meats.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 01-30-2012, 03:06 PM   #4
Assistant Cook
 
Join Date: Jan 2012
Posts: 2
Quote:
Originally Posted by Chief Longwind Of The North
Sionce venison has a gamey flavor (that I love), it goes great with herbs such as sage, thyme, and rosemary. Might I suggest a vennison roullaide with the venison pounded thin, and then jelly-rolled around a savory rice/wild rice, and mushroom dressing, seasoned with sage, salt, pepper, with chopped onion, sliced celery, and garlic mixed into the dressing.

Pre-cook the rice and wild rice, onion, and celery in chicen broth until tender. Whle the rice is cooking, saute' siced or chopped mushrooms and the galric in a little olive oil, again until tender. Mix into the rice. Place the rice mixture onto the pounded venison, with several pats of butter to keep it all moist. Roll and tie the venison and place into a roasting pan with about an inch of water. Lightly sprinkle salt and pepper over roast. Cover the pan with foil and bake at 325' F. for about 20 minutes per pound, but for a minimum of 2 hours. Slice into 1/2 inch thick slices and top with a herbal, compound butter on top of each slice, or gravy made from the pan drippings thickened with a corn starch slurry.

2nd option, New England Boiled Dinner, Served as a hearty appetizer:
Cube 2 lbs. venison and place into a stew pot with a little cooking oil. Brown on all sides. Add 2 cups of water, four large yukon gold potatoes, four peeled and slice carrots (1-inch thick slices), rustic cut onions, and 1 rutabegga, peeled and cubed. You can also add 1/2 head of sluced cabbage if you desire. Bring the mixture to a boil and then turn heat to simmer. Cook for two hours. Add salt, pepper, and garlic to taste. This tuff can be used either as a main course, or an appetizer depending on how much of it you serve. A good crusty bread with butter makes this a gourmet dish.

Option Three:
IF it's very tender venison, you can grill it over charcoal, seasoned simply with salt and pepper.

Option four:
Slow cook it overnight, shred it, and serve it as you would shredded beef for tacos or enciladas. Season with salt, pepper, cilantro, cumin, garlick, and coriander. Save the juice and serve either the meat as your would beef au jus on whole wheat buns, With a little creamed horseradish or salsa on the side.

That should at least spark some ideas for you. Good luck with your meal.

Seeeeeya; Chief Longwind of the North
Seeeeeya; Chief Longwind of the North
Those sound like great ideas! I love the presentation power of the roulade but the stew would be great over the hearth. Decisions decisions. Again thanks for the ideas!
__________________
ErinDalrymple is offline   Reply With Quote
Old 01-30-2012, 03:51 PM   #5
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,309
New Scandinavian Cooking had some DELICIOUS sounding venison recipes. He cooks outside, but one was with venison tenderloin and was eaten raw...it sounded very good.recipes
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 01-30-2012, 06:44 PM   #6
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by CWS4322 View Post
New Scandinavian Cooking had some DELICIOUS sounding venison recipes. He cooks outside, but one was with venison tenderloin and was eaten raw...it sounded very good.recipes
Do not know about raw but, if fresh (same or next day after killed), they can be very good seared in butter.
__________________
justplainbill is offline   Reply With Quote
Old 01-30-2012, 07:16 PM   #7
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
I pulled a package labeled "Deer Steaks" out of the freezer. Let's see what we have tomorrow!

Likely going to keep it really simple.. grill.
__________________

__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:10 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.