Welcome Guest ( Log In | Register )



Reply to this topicStart new topicStart Poll

> Venison
Bookmark and Share
Catriona 
Posted: 18-Sep-2003, 09:22 AM
Quote Post

Member is Offline



Banned Member
***

Group: Celtic Nation
Posts: 69
Joined: 25-Oct-2002
ZodiacBirch








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.

PMEmail Poster               
Top
barddas 
Posted: 18-Sep-2003, 10:58 AM
Quote Post

Member is Offline



Offical sacrifice to the guitar gods-Play til you bleed
********

Group: Celtic Nation
Posts: 2,030
Joined: 06-Nov-2002
ZodiacWillow

Realm: second star to the right, straight until morning

male





Oh, Catriona...

This is a wonderful recipe! I can't wait to make it. Oh, how I love venison.

I am glad that it is almost lunch time cool.gif

Thank you again for sharing.....


--------------------
BARDDAS BLOG/WEB SITE

Co Founder/Member of the KDC

Music is holy, art is sacred, and creativity is power

Everyday is EARTH DAY to a farmer

"Always forgive your enemies; nothing annoys them so much."
Oscar Wilde

Some men are drawn to oceans, they cannot breathe unless the air is scented with a salty mist. Others are drawn to land that is flat, and the air is sullen and is leaden as August. My people were drawn to mountains- Earl Hamner Jr.

PMEmail Poster                
Top
Catriona 
Posted: 18-Sep-2003, 05:00 PM
Quote Post

Member is Offline



Banned Member
***

Group: Celtic Nation
Posts: 69
Joined: 25-Oct-2002
ZodiacBirch








You are very welcome, Jason....

I'm not sure that my avalanche of recipes are of interest to many here.......... cool.gif

Enjoy - I know that we will when I cook it for my visitors! wink.gif
PMEmail Poster               
Top
maggiemahone1 
Posted: 18-Sep-2003, 06:45 PM
Quote Post

Member is Offline





High Queen of Ireland
********

Group: Celtic Nation
Posts: 3,596
Joined: 03-Jan-2002
ZodiacIvy

Realm: Southern West Virginia

female





Your recipe sounds yummy! I'm going to give the recipe to my daughter, she fixes a lot of venison, especially in the winter months.

maggiemahone1
PMEmail PosterUsers Website                View My Space Profile.
Top
Shadows 
Posted: 18-Sep-2003, 09:49 PM
Quote Post

Member is Offline





Reader of souls, vision seeker, TROLL
Group Icon

Group: Super Moderator
Posts: 4,171
Joined: 20-Jun-2003
ZodiacHolly

Realm: The frontier of Penn's Woods

male





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.




--------------------
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
PMEmail PosterUsers Website My Photo Album               
Top
barddas 
Posted: 19-Sep-2003, 07:05 AM
Quote Post

Member is Offline



Offical sacrifice to the guitar gods-Play til you bleed
********

Group: Celtic Nation
Posts: 2,030
Joined: 06-Nov-2002
ZodiacWillow

Realm: second star to the right, straight until morning

male





QUOTE (Catriona @ Sep 18 2003, 07:00 PM)
You are very welcome, Jason....

I'm not sure that my avalanche of recipes are of interest to many here.......... cool.gif

Enjoy - I know that we will when I cook it for my visitors! wink.gif

Cat, your recipes are a delight. I always look forward to them.... thumbs_up.gif

PMEmail Poster                
Top
Catriona 
Posted: 19-Sep-2003, 07:47 AM
Quote Post

Member is Offline



Banned Member
***

Group: Celtic Nation
Posts: 69
Joined: 25-Oct-2002
ZodiacBirch








biggrin.gif laugh.gif wink.gif
PMEmail Poster               
Top
pookie2210 
  Posted: 19-Sep-2003, 04:15 PM
Quote Post

Member is Offline



Peasant
*

Group: Celtic Nation
Posts: 4
Joined: 14-Sep-2003
ZodiacHawthorn


female





thumbs_up.gif biggrin.gif
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]
    PMEmail Poster               
    Top
    Shadows 
    Posted: 19-Sep-2003, 10:05 PM
    Quote Post

    Member is Offline





    Reader of souls, vision seeker, TROLL
    Group Icon

    Group: Super Moderator
    Posts: 4,171
    Joined: 20-Jun-2003
    ZodiacHolly

    Realm: The frontier of Penn's Woods

    male





    Catriona,
    Tried your stew recipe tonite... el primo!!! 4 thumbs up! Of course the venison was not fresh ( wink, wink ) since hunting season is not here yet!
    PMEmail PosterUsers Website My Photo Album               
    Top
    Catriona 
    Posted: 20-Sep-2003, 05:26 PM
    Quote Post

    Member is Offline



    Banned Member
    ***

    Group: Celtic Nation
    Posts: 69
    Joined: 25-Oct-2002
    ZodiacBirch








    Thanks, Shadows.... coming from you, that's a real compliment! biggrin.gif

    PMEmail Poster               
    Top
    Elspeth 
    Posted: 22-Sep-2003, 07:53 AM
    Quote Post

    Member is Offline



    Celtic Guardian
    ********

    Group: Celtic Nation
    Posts: 2,212
    Joined: 24-Jun-2003
    ZodiacReed


    female





    Anyone have a good recipe for quail? Someone gave me two frozen birds and I don't have a clue what to do with them. So, they sit awkwardly in the freezer taking up space.


    --------------------
    Compassion is the sometimes fatal capacity for feeling what it is like inside somebody else's skin. It is the knowledge that there can never really be any peace and joy for me until there is peace and joy finally for you too.
    - Frederick Buechner



    If society prospers at the expense of the intangibles,
    how can it be called progress?

    -LLP
    PMEmail Poster My Photo Album               
    Top
    Catriona 
    Posted: 22-Sep-2003, 08:07 AM
    Quote Post

    Member is Offline



    Banned Member
    ***

    Group: Celtic Nation
    Posts: 69
    Joined: 25-Oct-2002
    ZodiacBirch








    Hello, Elspeth
    I posted a grouse recipe in a thread further down the page... you could adapt the recipe for quail - I've used it for pigeon and quail in the past! Just adjust the cooking time to ensure the birds are cooked but not overdone biggrin.gif
    PMEmail Poster               
    Top
    Elspeth 
    Posted: 22-Sep-2003, 08:32 AM
    Quote Post

    Member is Offline



    Celtic Guardian
    ********

    Group: Celtic Nation
    Posts: 2,212
    Joined: 24-Jun-2003
    ZodiacReed


    female





    Thanks! biggrin.gif It looks great. I'll try it sometime when it is just my husband and myself. I don't think 2 tiny quail will go very far for six. And enlighten an ignorant American. What are/is skirlie? unsure.gif
    PMEmail Poster My Photo Album               
    Top
    Catriona 
    Posted: 22-Sep-2003, 08:52 AM
    Quote Post

    Member is Offline



    Banned Member
    ***

    Group: Celtic Nation
    Posts: 69
    Joined: 25-Oct-2002
    ZodiacBirch








    QUOTE (Elspeth @ Sep 22 2003, 02:32 PM)
    Thanks! biggrin.gif It looks great. I'll try it sometime when it is just my husband and myself. I don't think 2 tiny quail will go very far for six. And enlighten an ignorant American. What are/is skirlie? unsure.gif

    My skirlie recipe is also on the site, I'll see if I can find it and post it here....

    It's a kind of stuffing mix that you serve as a side dish..

    Here you are:
    Skirlie is traditionally served with roast meats like roast beef or lamb (or game birds) - although I have had friends serve it with salmon, but I think that's going a stage too far for my tastes!

    4 oz oatmeal (not Quaker porridge oats, the REAL stuff!)
    1 medium sized strong flavoured onion, finely chopped
    2oz Butter
    Salt and pepper to taste
    OPTION
    Some families add dried herbs such as sage to the oats just before adding them to the butter/onion mixture.


    Gently melt the butter in a pan, add chopped onion and cook on a very low heat for 5 minutes or so, until the onions start to turn golden but not brown. Add the oats and cook for another 10 minutes or so until the oats are cooked.Season with salt and pepper.
    PMEmail Poster               
    Top
    Elspeth 
    Posted: 22-Sep-2003, 08:58 AM
    Quote Post

    Member is Offline



    Celtic Guardian
    ********

    Group: Celtic Nation
    Posts: 2,212
    Joined: 24-Jun-2003
    ZodiacReed


    female





    Thanks, I looked for it, but I'm not very good yet at navagating the site and I couldn't find it.
    PMEmail Poster My Photo Album               
    Top
    1 User(s) are reading this topic (1 Guests and 0 Anonymous Users)
    0 Members:

    Reply to this topicStart new topicStart Poll

     








    Celtic RadioTM broadcasts through Live365.com and StreamLicensing.com which are officially licensed under SoundExchange, ASCAP, BMI, SESAC and SOCAN.
    ©2014 Celtic Radio Network, Highlander Radio, Celtic Moon, Celtic Dance, Ye O' Celtic Pub and Celt-Rock-Radio.
    All rights and trademarks reserved. Read our Privacy Policy.
    Celtic Graphics ©2014, Cari Buziak


    Link to CelticRadio.net!
    Link to CelticRadio.net
    View Broadcast Status and Statistics!

    Best Viewed With IE 8.0 (1680 x 1050 Resolution), Javascript & Cookies Enabled.


    [Home] [Top]

    Celtic Hearts Gallery | Celtic Mates Dating | My Celtic Friends | Celtic Music Radio | Family Heraldry | Medival Kingdom | Top Celtic Sites | Web Celt Blog | Video Celt