 Venison |
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Catriona  |
Posted: 18-Sep-2003, 08:22 AM
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Banned Member
Group: Celtic Nation
Posts: 69
Joined: 25-Oct-2002
Zodiac: Birch
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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!
VENISON STEW
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
1 bayleaf
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.
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| Shadows |
Posted: 18-Sep-2003, 08:49 PM
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Reader of souls, vision seeker, TROLL
Group: Super Moderator
Posts: 4,792
Joined: 20-Jun-2003
Zodiac: Holly
Realm: The frontier of Penn's Woods
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Here are two I like to cook using venison:
Recipe Name: VENISON CHOPS WITH MARCHAND DE MUSCADINE
Category: MAIN DISH
Serves: 4
SOURCE Shadows
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
peppercorns
6-8 strips thick sliced bacon
Basting Marinade:
2 tablespoons honey or maple syrup
2 cups of cider
Preparation:
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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I support the separation of church and hate!
IMAGINATION - the freest and largest nation in the world!
One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.
Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
He that keeps not his arms in time of peace will have none in time of war.
"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.
“Beasts feed; man eats; only the man of intellect knows how to eat well.”
"Without food we are nothing, without history we are lost." - SHADOWS
Is iomadh duine laghach a mhill an Creideamh.
Religion has spoiled many a good man.
The clan MacEwen
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| pookie2210 |
 Posted: 19-Sep-2003, 03:15 PM
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Peasant
Group: Celtic Nation
Posts: 4
Joined: 13-Sep-2003
Zodiac: Hawthorn
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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.
Kathie[FONT=Arial][SIZE=1][COLOR=purple]
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