Posted: 18-Sep-2003, 08:22 AM
Group: Celtic Nation
I've got family visitors arriving in less than 2 weeks. They are from Australia. Two are Scottish natives and two are not - so I've been looking in my books for a number of seasonal recipes which don't require too much cooking, but are warm and filling... I can prepare this beforehand and have it ready for when we come in, cold and hungry. ....just what's needed after sightseeing all day - probably in the cold and rain!
2lb Venison (cut into cubes about 1 inch size)
4 oz smoked bacon - cubed
2 tablespoons vegetable oil
1 large onion (roughly chopped)
1 oz plain flour
1.5 pints beef stock
5fl oz port
8 oz chestnuts
8 oz redcurrants (although, at a pinch, I've used cranberries!)
4 oz mushrooms - field if possible, but button mushrooms would be fine
pepper to taste
Freshly milled salt/black pepper to taste
3fl oz double cream
Set the oven to 275F. Heat the oil in a casserole dish (obviously not glass!) and brown the venison cubes. Add the bacon and onion and cook for 3 to 4 minutes. Stir in the flour. Pour in the stock & port. Then add the redcurrants, chestnuts, mushrooms and bayleaf. season to taste.
Bring slowly to simmering point then cover and cook in the oven for 2- 2.5 hours. Check the meat is tender and then remove from the oven, allow to 'sit' for 10 minutes or so and then stir in the cream. Serve at once.
I like to serve this with seasonal green vegetables such as brussel sprouts, spring greens or brocolli and creamy, mashed potatoes.
Posted: 18-Sep-2003, 08:49 PM
Reader of souls, vision seeker, TROLL
Group: Super Moderator
Realm: The frontier of Penn's Woods
Here are two I like to cook using venison:
Recipe Name: VENISON CHOPS WITH MARCHAND DE MUSCADINE
Category: MAIN DISH
8 4 oz venison chops, 1/2 in thick
1 Tsp. Tabasco Sauce
Salt, to taste
8 Tblsp Butter, softened, divided
1 Tblsp Oil
1/2 Each Green onion, sliced
1 Cup Red Wine, dry
1/2 Cup muscadine or grape jelly
1/4 Tsp. Tabasco Sauce
1/4 Tsp. Salt
Season chops with 1 teaspoon ( per 8 chops) Tabasco sauce; sprinkle with salt.
In a large skillet, over medium high heat, melt 1 tbls butter; add oil. Place chops in pan 4 at a time; cook 5 minutes turning once. Remove to serving platter; keep warm.
In same skillet, melt 1/4 of the butter. Add green onions.
Stirring frequently, cook 3 minutes or until tender. Stir in wine. Bring to boil rapidly until reduced to 1/2.
Stir in jelly until melted. Add remaining Tabasco sauce and salt. Remove from heat.
Stir in one-at-a-time remaining tbls butter until sauce is slightly thickened. Serve over chops.
Roast Saddle of Venison with Wild Rice and Juniper Berries
These gray-blue aromatic berries were prized in Native American culture as a secret ingredient of so many of their varied and succulent recipes. The distinctive flavors of trout, elk, bear, and deer were enhanced with this woodsy fragrance. Also a popular winter flavoring widely used in tea and natural medicines as well as to add flavor to smoking mixtures. Serves 12
One 5-pound saddle of venison, dressed and served for easy carving
dried juniper berries
6-8 strips thick sliced bacon
2 tablespoons honey or maple syrup
2 cups of cider
Stud the saddle of venison with juniper berries and peppercorns. Lay the bacon strips over and secure with toothpicks. Stand the saddle on a rack in a large Dutch oven or place on the grill with indirect heat. Prepare the basting marinade by simmering the honey or maple syrup in the cider in a small pan until it is well dissolved and steaming. Roast, basting often, for 1 1/2 hours in a preheated medium hot Dutch oven or on your grill with indirect heat. Cool the roast for 20 minutes. Carve, serving one rib per portion. Serve on a bed of wild rice, together with the pan drippings.
Can be cooked on a spit instead.. over a very slow open fire.
I have put my Dutch oven straight on the grill for this one also.
P.S. This is a Cree Indian recipe.... I have used gin when I could not find juniper berries, gives the same flavor when mixed in the basting mix.
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Posted: 19-Sep-2003, 03:15 PM
Group: Celtic Nation
Love the recipes! I am always looking for a good recipe to try. Please keep sharing, and if I get anything worth sharing, I will do so.
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