Posted on 10/20/2018 5:24:02 PM PDT by randita
Re your “moose” problems and that you never liked cooking it. Neither did the moose!
That’s funny. I live in Oregon. Was born in Portland. I’m on the southwest side.
Ted Nugent style backstraps - filleted, pan seared in flour and herbs, stuffed with Gouda and green chile, wrapped in bacon then roasted.
Venison liver pate, made with Guinness and fresh herbs.
Heart roast, again pan seared, wrapped in bacon, roasted.
Corned venison sirloin, served with cabbage and potatoes on St. Paddy's.
Smoked venison baloney
Pumpkin venison curry stew
Smoked everything, jerky, hot sticks, sausage, meat loafs, patties.
The latest, sous vide backstrap, perfectly medium rare edge to edge. Melt in your mouth texture and taste as good as the best Kobe or Wagyu beef you would ever eat.
I could go on and on. Did I say we eat it year round? And we only do gourmet?
Good call. I have never had bad venison from a pressure cooker. Steaks and backstrap I marinate in red wine, and everything else goes in the Instapot.
Outdoors/Rural/wildlife/hunting/hiking/backpacking/National Parks/animals list please FR mail me to be on or off . And ping me is you see articles of interest.
Pan-roasted venison with creamy baked potato & celeriac
Ingredients
• ¼ stick butter, melted, plus a couple of extra knobs
• 2 pounds potatoes, peeled
• 1 small celeriac, peeled and halved
• sea salt
• freshly ground black pepper
• ½ quart heavy cream
• 1 clove of garlic, peeled and finely chopped
• ½ a small bunch of fresh sage,, leaves picked and roughly chopped
• 100 g freshly grated Parmesan cheese
• 10 juniper berries, crushed with the side of a knife
• 3 sprigs of fresh rosemary, leaves picked
• 2 pound venison loin in one fat piece, trimmed
• olive oil
• 1 bulb of garlic, unpeeled and smashed, papery skin removed
• a wineglass of good-quality red wine, like Pinot Noir
Method
Preheat your oven to 180ºC/350ºF/gas 4 and butter a large, shallow baking dish. Slice the potatoes and celeriac into discs just under 0.5cm thick. Place the slices into a large pan, cover with cold water, season with salt and bring to the boil. Simmer for 5 minutes, then drain in a colander and allow the veg to steam dry for a minute or so. Put back into the pan with the cream, chopped garlic, sage, half the Parmesan and a good pinch of salt and pepper. Mix together, then tip into the buttered baking dish and spread out evenly. Pour any mixture left in the pan over the top. Cover tightly with tinfoil and cook in the preheated oven for 35 to 40 minutes until golden brown.
Chop your juniper berries and rosemary, add a pinch of salt and pepper, then sprinkle over a board. Rub the venison all over with olive oil before rolling it across the board and pressing it into the flavourings. Heat an ovenproof frying pan over a high heat and add a glug of olive oil. Sear the venison for a couple of minutes on all sides, then remove the pan from the heat. Add the smashed garlic bulb and any leftover flavourings from the chopping board. Shake everything together, pour in a splash of water to cool things down and place in the oven. Cook according to your liking – about 8 minutes will give you medium venison.
When the potatoes are cooked, take them out of the oven, remove the tinfoil and sprinkle over the remaining Parmesan. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes until bubbling and golden.
Take the venison out of the oven and let it rest on a plate, covered loosely with foil. Pour away any excess fat. Squash the garlic cloves with a fork and discard the skins. Mix the garlic with the herbs in the pan and place on the heat. Pour in the red wine, simmer until it has reduced by half and then add the butter. Stir with a wooden spoon, scraping up all the sticky meaty goodness from the bottom. As soon as the sauce comes together, take the pan off the heat, correct the seasoning and stir in another knob of butter. Carve the venison into 1cm thick slices. Pour any resting juices from the plate back into the pan, then pour your gravy through a sieve over the meat and serve with the potato and celeriac bake.
Still have allot of family in Oregon, all along the coast. Pop worked for the Forest Service. For a while we lived in a small cabin at the base of a watch tower in the Umatilla National Forest. What a great place for a young boy to grow up. Pop kept two lockers at the butcher shop filled with wild game, eating beef was a rarity.
Deer browse or graze it just depends on what’s available. Here in West Texas the rains have really brought out the Filiree which is a small forb about 3 inches tall. Everything in the ranch eats it. Cows will also eat anything they can get, from dead carcasses to belts off my pump jacks. After the predators clean up a carcass the cows come in and eat the bones. Right now beside Filaree they’re hammering the Prickly Pear cactus and Yucca’s.
“I had reindeer in Norway-——very tasty.”
Pre or post Chernobyl?
Mr. GG2 also makes a great venison chili.
I make a venison roast to die for. The trick is to marinade it overnight. I have my own secret marinade but a packet marinade will also work. Then toss the marinade and put the roast in a roasting pan. Lay strips of bacon across the roast, pour some red wine or beer in the roasting pan. Then roast at 400 til it Brown’s on top. Cover and turn down to 300 for about 3 hours and you get a tender delicious piece of meat.
I love a Venison Roast in the crock pot. I’m going to CHEAT and tell you to use the Campbell’s Slow Cooker Sauce ‘Tavern Style Pot Roast.’ It’s really good!
Second to that, I make a ‘Three Envelope Roast’ in the Crock Pot using a Venison, Elk or Bear roast.
1 envelope dry Ranch Dressing, 1 envelope dry Brown Gravy and 1 envelope dry Italian Dressing. Mix those with 1 cup of water, pour over your roast in the crock pot and set to low for 6-8 hours. If the gravy isn’t as thick as you’d like, just add a can of cream-of-whatever soup you have on hand.
Of course, serve with Mashed Taters and any sort of veggie that you like. You can always add carrot, onion and potato chunks to the crock pot if you want it all in one pot.
That chili sounds good! I always add a can of beer and some BACON to mine. :)
I agree with the taste being VERY different depending upon where the deer is harvested.
Northern Wisconsin deer taste awful to me - poorly fed and eating pine bark and other trash trees.
Southern Wisconsin deer are corn and soybean fed. Yeah, I know it makes the farmers unhappy, but it’s SO much better! :)
First rule is don’t overcook it.
McCormick makes a nice marinade....cajun I think; easy mix w/ oil and vinegar....tastes great as a shish-ka-bob.
I find I can substitute venison for beef in any of your favorite stroganoff recipe. Otherwise it's used in stew.
I have been experimenting with preparing bear meat. So far so good. The steaks have been delish. I really dont know why people complain about bear meat. We find it better than venison actually. Livin' and learnin'. Heaen knows the reason the deer population is down, is b/c of all the bear still prowling around.
Re: Chilli - Bacon/beer sounds yum! I made this for a recipe contest requiring the use of sausage. Used ground pork sausage instead of ground whatever and won.
Winner, Winner! Chili Dinner! :)
LOL Only contest I ever won. :-)
Bear meat - where to find in Texas.
Thanks for the recipes. Wifey and I will try out on cow then find some affordable venison.
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