Need venison recipes
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
kitchenelf
Chef Extraordinaire
moved to this forum as it is also for wild game 8)
kitchenelf
Chef Extraordinaire
lol - you did put it in Miscellaneous - I moved it to Beef, Pork, Lamb, wild game, etc. 8)
kitchenelf
Chef Extraordinaire
If you say sorry one more time I'm gonna move it to different forums for every time you do 
that almost sounds like fun!!!
that almost sounds like fun!!!
kitchenelf
Chef Extraordinaire
you make me laugh!!!! 
kitchenelf
Chef Extraordinaire
I don't know how to cook
ironchef
Executive Chef
What specific cut of venison do you have?
Or rather, do you know what cut it equates to in relative to a cow?
Or rather, do you know what cut it equates to in relative to a cow?
ironchef
Executive Chef
Try this with the steaks or chops. What doneness do you make it? Venison is usually best when it's done rare to medium rare, so I hope that's how you serve it.
Rosemary and Port Wine Demi-Glace
Ingredients:
2 Cups Veal or Beef Stock
1 Cup Port Wine (Ruby, not Tawny Port)
2 Sprigs (about 5"-6" ea.) of Fresh Rosemary
3 Shallots, finely minced
2 tsp. Canola Oil
2 Tbsp. Unsalted Butter
Kosher salt to taste
Method:
Sauté shallots in oil until translucent, about 3-4 minutes. Add stock, bring to a boil, and then simmer until reduced by half. Meanwhile, reduce port wine in a separate saucepan until thickened—approx ¼ cup. Keep Warm. When the stock is reduced, whisk in the port. Add the rosemary, and reduce liquid by 1/3. Remove rosemary and off the heat, add the butter and whisk in until incorporated and smooth. Season to taste with kosher salt, strain with a fine sieve or cheesecloth, and serve.
Rosemary and Port Wine Demi-Glace
Ingredients:
2 Cups Veal or Beef Stock
1 Cup Port Wine (Ruby, not Tawny Port)
2 Sprigs (about 5"-6" ea.) of Fresh Rosemary
3 Shallots, finely minced
2 tsp. Canola Oil
2 Tbsp. Unsalted Butter
Kosher salt to taste
Method:
Sauté shallots in oil until translucent, about 3-4 minutes. Add stock, bring to a boil, and then simmer until reduced by half. Meanwhile, reduce port wine in a separate saucepan until thickened—approx ¼ cup. Keep Warm. When the stock is reduced, whisk in the port. Add the rosemary, and reduce liquid by 1/3. Remove rosemary and off the heat, add the butter and whisk in until incorporated and smooth. Season to taste with kosher salt, strain with a fine sieve or cheesecloth, and serve.
ironchef
Executive Chef
Just use the sauce portion of this recipe:
Pan Roasted Double Cut Veal Chop with Chantrelle Jus and Caper Vinaigrette
Yield: 4 Servings
Ingredients:
4 each, Double cut bone-in Veal or Pork Chops
4 Slices Montasio, Fontina, or similar semi-soft cheese
8 Slices Prociutto, Serrano, or similar thinly sliced ham
8 Fresh Sage Leaves
1/4 c. All-Purpose Flour
4 Medium Shallots; two finely chopped, two rough chopped
1/4 c. dry white wine
1/4 c. chicken stock
1/2 c. unsalted butter, cut into 1" cubes and kept cold
1/2 oz. Dried Chantrelle musrooms (you can substitute Morrell or Porcini)
1/2 c. hot water
1/4 c. Cognac
3 Tbsp. Frying Oil
3/4 c. Corn or Sunflower Oil
1/4 c. Sherry Vinegar
3 Tbsp. Capers, rinsed and patted dry
1 Tbsp. Italian Parsley, chopped
2 tsp. Fresh Thyme
1/2 tsp. Anchovy Paste
Kosher Salt and Pepper to taste
Method:
For the Veal:
Pre-heat oven to 425 degrees F. On the side of the chop opposite the bone, cut a pocket into the chop, but be sure not to pierce any othe side of the meat. In the cavity, stuff two slices of ham, one slice of cheese, and two sage leaves. Season the both sides of the chops with kosher salt and pepper, and lightly dust with flour. In a heavy saucepan, heat the 3 Tbsp. of oil on high until lightly smoking. Add the chops and sear until golden brown on the two sides, approximately 1 minutes for each side. Transfer to the oven, and cook until the internal temp. reaches about 140 F for Veal, and 155 F degrees for Pork, about 20-30 minutes. Rehydrate the chantrelle mushrooms in the hot water for approx. 15 minutes. Drain the mushooms, but save the liquid! Slice the mushrooms into a thin julienne.
For the Caper Vinaigrette:
In a food processor or blender, combine the vinegar, capers, rough chopped shallots, parsley, thyme, and anchovy paste. Blend together while slowly adding in the Corn or Sunflower oil until the dressing is emulsified. Season to taste with kosher salt and pepper and reserve.
For the Chantrelle Jus:
When the chops are done, remove them from the pan, and place the pan back on the stove on medium-high. Add the finely chopped shallots, and cook until translucent, about 2 minutes. Add the chicken stock, white wine, cognac, and the liquid reserved from the mushrooms, and deglaze the bottom of the pan. Reduce the liquid until approx. 1/4 cup remains. Off the heat, stir in the butter until it is emulsfied together with the liquid.
Pan Roasted Double Cut Veal Chop with Chantrelle Jus and Caper Vinaigrette
Yield: 4 Servings
Ingredients:
4 each, Double cut bone-in Veal or Pork Chops
4 Slices Montasio, Fontina, or similar semi-soft cheese
8 Slices Prociutto, Serrano, or similar thinly sliced ham
8 Fresh Sage Leaves
1/4 c. All-Purpose Flour
4 Medium Shallots; two finely chopped, two rough chopped
1/4 c. dry white wine
1/4 c. chicken stock
1/2 c. unsalted butter, cut into 1" cubes and kept cold
1/2 oz. Dried Chantrelle musrooms (you can substitute Morrell or Porcini)
1/2 c. hot water
1/4 c. Cognac
3 Tbsp. Frying Oil
3/4 c. Corn or Sunflower Oil
1/4 c. Sherry Vinegar
3 Tbsp. Capers, rinsed and patted dry
1 Tbsp. Italian Parsley, chopped
2 tsp. Fresh Thyme
1/2 tsp. Anchovy Paste
Kosher Salt and Pepper to taste
Method:
For the Veal:
Pre-heat oven to 425 degrees F. On the side of the chop opposite the bone, cut a pocket into the chop, but be sure not to pierce any othe side of the meat. In the cavity, stuff two slices of ham, one slice of cheese, and two sage leaves. Season the both sides of the chops with kosher salt and pepper, and lightly dust with flour. In a heavy saucepan, heat the 3 Tbsp. of oil on high until lightly smoking. Add the chops and sear until golden brown on the two sides, approximately 1 minutes for each side. Transfer to the oven, and cook until the internal temp. reaches about 140 F for Veal, and 155 F degrees for Pork, about 20-30 minutes. Rehydrate the chantrelle mushrooms in the hot water for approx. 15 minutes. Drain the mushooms, but save the liquid! Slice the mushrooms into a thin julienne.
For the Caper Vinaigrette:
In a food processor or blender, combine the vinegar, capers, rough chopped shallots, parsley, thyme, and anchovy paste. Blend together while slowly adding in the Corn or Sunflower oil until the dressing is emulsified. Season to taste with kosher salt and pepper and reserve.
For the Chantrelle Jus:
When the chops are done, remove them from the pan, and place the pan back on the stove on medium-high. Add the finely chopped shallots, and cook until translucent, about 2 minutes. Add the chicken stock, white wine, cognac, and the liquid reserved from the mushrooms, and deglaze the bottom of the pan. Reduce the liquid until approx. 1/4 cup remains. Off the heat, stir in the butter until it is emulsfied together with the liquid.
ironchef
Executive Chef
Cranberry Balsamic Demi-Glace
Ingredients:
4 c. Veal or Beef Stock
1 c. Balsamic Vinegar
2/3 c. Dried Cranberries
2 Shallots, finely minced
2 tsp. Canola Oil
Kosher Salt to taste
2 Tbsp. Unsalted Butter
2-3 Fresh or Dried Bay Leaves
Method:
Sauté shallots in oil until they are translucent, about 3-4 minutes. Add the stock and the bay leaves. Bring stock to boil, and then simmer until reduced by approx. ½. Meanwhile, soak cranberries in the balsamic vinegar for 15 minutes. Strain vinegar into a saucepan and reduce vinegar until syrupy—keep warm. When the stock is reduced, whisk in the balsamic syrup. Reduce remaining liquid by about 1/3. Add cranberries and warm through, about 1-2 minutes. Season to taste with kosher salt.
Ingredients:
4 c. Veal or Beef Stock
1 c. Balsamic Vinegar
2/3 c. Dried Cranberries
2 Shallots, finely minced
2 tsp. Canola Oil
Kosher Salt to taste
2 Tbsp. Unsalted Butter
2-3 Fresh or Dried Bay Leaves
Method:
Sauté shallots in oil until they are translucent, about 3-4 minutes. Add the stock and the bay leaves. Bring stock to boil, and then simmer until reduced by approx. ½. Meanwhile, soak cranberries in the balsamic vinegar for 15 minutes. Strain vinegar into a saucepan and reduce vinegar until syrupy—keep warm. When the stock is reduced, whisk in the balsamic syrup. Reduce remaining liquid by about 1/3. Add cranberries and warm through, about 1-2 minutes. Season to taste with kosher salt.
AllenOK
Executive Chef
Ok, here's the ones I have on file on my HDD. I don't usually get much venison other than ground. Ironchef is right, though, steaks/roasts need to be cooked on the rare side, otherwise they get tough. Braising, or some other moist-heat, long-term cooking method, is your only other option.
Braised Venison
Venison steaks
Flour
2 T shortening
1 T vinegar
½ c chopped celery
½ c chopped apple
½ c chopped carrot
¼ c chopped onion
Dredge steaks in flour and sear on all sides in shortening preheated in a heavy cast iron skillet. Once browned, remove and place steaks in ovenproof dish. Add enough water to cover the bottom of dish; add vinegar and stir gently into the water. Cover tightly with heavy-duty foil and bake in 300°F oven for about 2 hours, adding a little more liquid as necessary.
When the meat is becoming tender (usually after about an hour and a half in the oven), add celery, apple, carrot and onion. Recover with foil and cook another 30 minutes. This mixture will flavor the gravy and add flavor to the meat.
Glazed Saddle of Venison
One 12 - 15# venison saddle
Dry Rub for Game
2 c unsalted game or beef stock
¼ c vegetable oil
¼ c brandy
Juice of 1 orange
1 c ginger preserves
1 c jalapeño jelly
The night before you plan to serve the venison, massage it well with Dry Rub for Game. Save a tablespoon or two of the rub for mopping the meat the next day. Transfer the meat to a large plastic bag, and refrigerate it.
Take the venison from the refrigerator about 1 hour before you plan to begin cooking it. Preheat oven to 450°F.
Combine stock, oil, brandy and reserved Dry Rub for Game in a small bowl. This mixture is for mopping the meat. In another bowl, mix the orange juice, preserves and jelly for the glaze.
Transfer the venison to a large roasting pan. Bake for 20 minutes, mopping once.
Reduce oven temperature to 350°F and continue baking, mopping frequently, until an instant-read thermometer measures about 125°F (plan on a total baking time of 15 - 17 minutes per pound). The meat should be rare to medium rare; be sure not to overcook. Brush on the glaze twice during the last 10 minutes of baking. Remove the roasting pan from the oven, and transfer the venison to a platter. Tent the saddle with foil, and let the meat sit for 15 minutes before carving it. Spoon some of the pan drippings over the meat before serving.
Venison with Sour Cream
2# venison
½ c fat
1 c diced celery
½ c minced onion
1 bay leaf
4 T butter
1 T garlic, minced
1 c diced carrots
2 c water
1 t salt
¼ c flour
1 c sour cream
Cut venison in pieces and melt fat in heavy frying pan or bean pot. Add meat and garlic. Brown on all sides and arrange in dish. Put vegetables in remaining fat and cook for 2 minutes. Add salt, pepper and water, pour over meat. Bake at 325°F until meat is tender. Melt butter in frying pan and stir in flour. Add water that the meat was cooked in and boil until thick. Add sour cream and more salt, if necessary Pour over meat and vegetables.
Rock Bottom Brewery Venison Stew
Makes: ~ 8 large servings
2 # venison tenderloin
Kosher salt to coat venison
1 c butter to sauté vegetables
4 c diced yellow onions
4 c diced celery
4 c diced carrots
1 ½ qt mixed mushrooms, sautéed
1 qt lingonberries*
3 qt homemade beef stock (or beef base mixed with water, or beef broth)
8 large bay leaves
Salt and pepper, to taste
1 c flour mixed with 1 c water
6 c cooked wild rice
Preheat oven to 350°F. Generously rub venison with salt to create a salt cast. Set in roasting pan and cook uncovered in preheated oven 45 minutes. Remove from oven, cool slightly, then remove salt cast and discard salt. Cut meat into bite-size pieces.
Melt butter in large stockpot. Add onions and sauté. Add celery and carrots; cook until tender. Add mushrooms and lingonberries. Add reserved venison, stock and bay leaves.
Bring to boil, then reduce heat and simmer, covered, 1 hour. Season to taste with salt and pepper. Thicken stew slightly by gradually adding flour and water mixture. The liquid should thicken to consistency of a medium gravy. Serve over wild rice.
* Lingonberries are available at specialty stores in jars or cans. If only available packed in syrup, drain and rinse off syrup before using. If available packed in natural juices, the juices can be added to the stew.
Herbed Venison Roast
2 - 4# Venison shoulder roast
1 - 2 T dried herbs de provence (basil, thyme, rosemary, oregano, sage, marjoram)
1 - 2 Oranges sliced thin
1 c Raisin berry Relish (recipe follows)
Rub roast with herbs. Top roast with overlapping orange slices; tie securely. Place on rack in shallow roasting pan. Baste with pureed Raisinberry Relish. Place in preheated 500°F oven. Reduce heat to 400°F; roast 15 minutes per pound. Serve rare with additional Raisinberry Relish. (One pound venison provides four servings.)
Raisinberry Relish
Yields: ~ 4 ½ c
2 ¼ c golden raisins
2 c orange juice
1 c water
½ c sugar
¼ c lemon juice
3 c (12 oz) fresh or frozen cranberries
1 T orange peel
In 3 qt saucepan combine raisins, orange juice, water, sugar and lemon juice. Bring to boil over high heat, stirring to dissolve sugar. Reduce heat and simmer 10 minutes. Add cranberries and orange peel. Return to boil; simmer about 10 minutes until liquid barely covers solid ingredients. Cool. Store, refrigerated in covered container up to one month.
Venison Roast
2 - 3# meat
1 c celery, chopped
1 c onions, chopped
½ t salt
1 t pepper
1 can stewed tomatoes
Flour
Sauté onions and celery in about 1 T of oil until brown. Take out and place meat in pan. When browned, add the onions and celery, salt and pepper. Cover and simmer until tender, about 4 hours. Add stewed tomatoes; simmer for ½ hour more.
Venison Stew
Venison, up to 4#
Flour
3 T bacon fat
1 ½ c hot water
1 c wine, dry red
1 t mixed thyme, basil, marjoram
1 t dried parsley
1 onion, large
1 ½ t salt
½ t coarse red pepper
3 carrots, scraped/quartered
3 potatoes, scraped/quartered
Cut venison into bite-size pieces and roll in flour. Brown in bacon fat, wine, herbs, onions, salt and pepper. Cover pot and bring to a boil. Lower heat and simmer two hours. Add carrots and potatoes. Cover and simmer 1 hour, adding more hot water if needed. When meat is tender and vegetables done, serve hot with French bread.
Venison Barbecue
3# venison stew meat
1 c onion, diced
4 T garlic cloves, minced
1 c red wine vinegar
½ c Worcestershire sauce
2 t Lawry's natural choice seasoning for meat
2 t seasoned salt
1 # seasoned bacon
2 c ketchup
½ c molasses
½ c brown sugar
Place venison, onion, garlic, vinegar, Worcestershire sauce and seasoning in crockpot. Cook on HIGH for 1 - 2 hours until meat is cooked.
Venison, any cut
1 egg
½ c milk
1 c flour
Oil
1 lemon
2 T black pepper
Cut venison into slices about ¼” thick and hamburger patty size. Remove ALL fat from meat. Pound thoroughly with a tenderizing hammer. Mix egg, milk and black pepper in a wide bowl and dip venison slices into mixture. Remove cutlets from milk wash and dredge in flour. Fry in hot oil until golden brown, turning once. Remove and place on paper towels to drain. Squeeze lemon juice on venison immediately after removing from skillet, then serve.
Braised Venison
Venison steaks
Flour
2 T shortening
1 T vinegar
½ c chopped celery
½ c chopped apple
½ c chopped carrot
¼ c chopped onion
Dredge steaks in flour and sear on all sides in shortening preheated in a heavy cast iron skillet. Once browned, remove and place steaks in ovenproof dish. Add enough water to cover the bottom of dish; add vinegar and stir gently into the water. Cover tightly with heavy-duty foil and bake in 300°F oven for about 2 hours, adding a little more liquid as necessary.
When the meat is becoming tender (usually after about an hour and a half in the oven), add celery, apple, carrot and onion. Recover with foil and cook another 30 minutes. This mixture will flavor the gravy and add flavor to the meat.
Glazed Saddle of Venison
One 12 - 15# venison saddle
Dry Rub for Game
2 c unsalted game or beef stock
¼ c vegetable oil
¼ c brandy
Juice of 1 orange
1 c ginger preserves
1 c jalapeño jelly
The night before you plan to serve the venison, massage it well with Dry Rub for Game. Save a tablespoon or two of the rub for mopping the meat the next day. Transfer the meat to a large plastic bag, and refrigerate it.
Take the venison from the refrigerator about 1 hour before you plan to begin cooking it. Preheat oven to 450°F.
Combine stock, oil, brandy and reserved Dry Rub for Game in a small bowl. This mixture is for mopping the meat. In another bowl, mix the orange juice, preserves and jelly for the glaze.
Transfer the venison to a large roasting pan. Bake for 20 minutes, mopping once.
Reduce oven temperature to 350°F and continue baking, mopping frequently, until an instant-read thermometer measures about 125°F (plan on a total baking time of 15 - 17 minutes per pound). The meat should be rare to medium rare; be sure not to overcook. Brush on the glaze twice during the last 10 minutes of baking. Remove the roasting pan from the oven, and transfer the venison to a platter. Tent the saddle with foil, and let the meat sit for 15 minutes before carving it. Spoon some of the pan drippings over the meat before serving.
Venison with Sour Cream
2# venison
½ c fat
1 c diced celery
½ c minced onion
1 bay leaf
4 T butter
1 T garlic, minced
1 c diced carrots
2 c water
1 t salt
¼ c flour
1 c sour cream
Cut venison in pieces and melt fat in heavy frying pan or bean pot. Add meat and garlic. Brown on all sides and arrange in dish. Put vegetables in remaining fat and cook for 2 minutes. Add salt, pepper and water, pour over meat. Bake at 325°F until meat is tender. Melt butter in frying pan and stir in flour. Add water that the meat was cooked in and boil until thick. Add sour cream and more salt, if necessary Pour over meat and vegetables.
Rock Bottom Brewery Venison Stew
Makes: ~ 8 large servings
2 # venison tenderloin
Kosher salt to coat venison
1 c butter to sauté vegetables
4 c diced yellow onions
4 c diced celery
4 c diced carrots
1 ½ qt mixed mushrooms, sautéed
1 qt lingonberries*
3 qt homemade beef stock (or beef base mixed with water, or beef broth)
8 large bay leaves
Salt and pepper, to taste
1 c flour mixed with 1 c water
6 c cooked wild rice
Preheat oven to 350°F. Generously rub venison with salt to create a salt cast. Set in roasting pan and cook uncovered in preheated oven 45 minutes. Remove from oven, cool slightly, then remove salt cast and discard salt. Cut meat into bite-size pieces.
Melt butter in large stockpot. Add onions and sauté. Add celery and carrots; cook until tender. Add mushrooms and lingonberries. Add reserved venison, stock and bay leaves.
Bring to boil, then reduce heat and simmer, covered, 1 hour. Season to taste with salt and pepper. Thicken stew slightly by gradually adding flour and water mixture. The liquid should thicken to consistency of a medium gravy. Serve over wild rice.
* Lingonberries are available at specialty stores in jars or cans. If only available packed in syrup, drain and rinse off syrup before using. If available packed in natural juices, the juices can be added to the stew.
Herbed Venison Roast
2 - 4# Venison shoulder roast
1 - 2 T dried herbs de provence (basil, thyme, rosemary, oregano, sage, marjoram)
1 - 2 Oranges sliced thin
1 c Raisin berry Relish (recipe follows)
Rub roast with herbs. Top roast with overlapping orange slices; tie securely. Place on rack in shallow roasting pan. Baste with pureed Raisinberry Relish. Place in preheated 500°F oven. Reduce heat to 400°F; roast 15 minutes per pound. Serve rare with additional Raisinberry Relish. (One pound venison provides four servings.)
Raisinberry Relish
Yields: ~ 4 ½ c
2 ¼ c golden raisins
2 c orange juice
1 c water
½ c sugar
¼ c lemon juice
3 c (12 oz) fresh or frozen cranberries
1 T orange peel
In 3 qt saucepan combine raisins, orange juice, water, sugar and lemon juice. Bring to boil over high heat, stirring to dissolve sugar. Reduce heat and simmer 10 minutes. Add cranberries and orange peel. Return to boil; simmer about 10 minutes until liquid barely covers solid ingredients. Cool. Store, refrigerated in covered container up to one month.
Venison Roast
2 - 3# meat
1 c celery, chopped
1 c onions, chopped
½ t salt
1 t pepper
1 can stewed tomatoes
Flour
Sauté onions and celery in about 1 T of oil until brown. Take out and place meat in pan. When browned, add the onions and celery, salt and pepper. Cover and simmer until tender, about 4 hours. Add stewed tomatoes; simmer for ½ hour more.
Venison Stew
Venison, up to 4#
Flour
3 T bacon fat
1 ½ c hot water
1 c wine, dry red
1 t mixed thyme, basil, marjoram
1 t dried parsley
1 onion, large
1 ½ t salt
½ t coarse red pepper
3 carrots, scraped/quartered
3 potatoes, scraped/quartered
Cut venison into bite-size pieces and roll in flour. Brown in bacon fat, wine, herbs, onions, salt and pepper. Cover pot and bring to a boil. Lower heat and simmer two hours. Add carrots and potatoes. Cover and simmer 1 hour, adding more hot water if needed. When meat is tender and vegetables done, serve hot with French bread.
Venison Barbecue
3# venison stew meat
1 c onion, diced
4 T garlic cloves, minced
1 c red wine vinegar
½ c Worcestershire sauce
2 t Lawry's natural choice seasoning for meat
2 t seasoned salt
1 # seasoned bacon
2 c ketchup
½ c molasses
½ c brown sugar
Place venison, onion, garlic, vinegar, Worcestershire sauce and seasoning in crockpot. Cook on HIGH for 1 - 2 hours until meat is cooked.
Venison, any cut
1 egg
½ c milk
1 c flour
Oil
1 lemon
2 T black pepper
Cut venison into slices about ¼” thick and hamburger patty size. Remove ALL fat from meat. Pound thoroughly with a tenderizing hammer. Mix egg, milk and black pepper in a wide bowl and dip venison slices into mixture. Remove cutlets from milk wash and dredge in flour. Fry in hot oil until golden brown, turning once. Remove and place on paper towels to drain. Squeeze lemon juice on venison immediately after removing from skillet, then serve.
