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From honest-food.net

This is a dish I am adapting from that most famous of cookbooks from Ancient Rome: Apicius. The translation I am using oddly includes corn starch (!), which was not discovered until long after the discovery of the New World, so I am omitting it here.

This venison roast is typical of Roman meats: Sweet, salty, herby. Since this dish is essentially a roast with sauce, I’d serve it with polenta or mashed potatoes. Too New World for you? Then eat it with farro. Just substitute farro for rice in your favorite risotto recipe.

Ingredients:

2 pounds venison roast (as usual, elk, moose, caribou, etc will substitute. If you have no game available, use lamb.)
1 teaspoon rue, minced (If you can’t find rue, use rosemary, but it will not be the same.)
1 tablespoon lovage, minced (If you can’t find lovage, use celery leaves from the top of the stalks.)
1 tablespoon oregano, minced
1 tablespoon mint, minced
1 tablespoon, parsley, minced
2 cloves of garlic
1 minced medium white or yellow onion
1 teaspoon Thai fish sauce (the closest modern equivalent to garum)
1 teaspoon honey
1 cup sweet wine (I’d use angelica, but you could use white port or muscat)
3 tablespoons olive oil
2 tablespoons flour
salt and pepper

(Copyright © 2013 Hunter Angler Gardener Cook.)

For the rest of this amazing venison roast recipe from Hank Shaw,  CLICK HERE.

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I have only eaten rabbit once and I didn’t love how it was cooked.  I’ve been wanting to try it again and this looks like a pretty good recipe.  However, if you have a great rabbit recipe, I would love to hear about it and would also be happy to post it on my blog if you’d like!

One, 2½ to 3-pound rabbit, bone in, cut into serving-size pieces

Salt and fresh-ground black pepper to taste
About 3 Tbsp unbleached all-purpose flour
½ cup canola or peanut oil
4 medium carrots, chopped
1½ medium onions, chopped
1 garlic clove, chopped
2 sprigs of fresh thyme or 1 tsp of dried thyme
1 cup red wine
1 cup water
Rice or noodles
Chopped flat-leaf parsley for garnish

Spread the flour in a shallow dish. Season the rabbit with salt and pepper, and dredge it in the flour. Shake off the excess flour. In a large skillet or Dutch oven, heat the oil over high heat. Add the rabbit, and cook it for 5 to 6 minutes, turning until it is lightly browned. Lift the meat from the pan, and set it aside.

Add the carrots, onions, and garlic and thyme then cook over medium heat for about 5 minutes until the onions are lightly browned. Reduce the heat, and cook the vegetables over low heat for about 10 minutes, stirring occasionally. Add the rabbit, wine and water and cover the pan. Cook over low heat for about 35 minutes until the rabbit is cooked through.

Using a slotted spoon or spatula, remove the cooked rabbit from the pan and set it aside. Purée the pan’s contents with an emulsifier, food mill, food processor or blender. Return the rabbit with sauce to pan, add the rabbit, and bring back to a simmer. Serve the rabbit and sauce over rice or noodles and garnish with parsley.

For more wonderful small game recipes, visit the Ohio Dept of Natural Resources website.

Happy Hunting!

– Marci

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Ingredients:

10 pounds deer meat
2 cups chopped onions
2 cups brown sugar
1 cup red wine vinegar
1 cup catsup
4 quarts cold water
2 tsp. Mesquite smoke flavor
3 tsp. curing salt
2 tsp. garlic powder
9 Tbsp. salt
2 Tbsp. chili powder
3 Tbsp. black pepper
3 Tbsp. cayenne pepper
2 Tbsp. ground yellow mustard seed

Instructions:

Grind the meat. Mix all other ingredients and then stir them into the ground venison. Using a jerky shooter, form strips of meat on the shelves of a food dehydrator. (Dehydrating time depends on type and size of dehydrator, see instructions that came with your model). Store dried jerky in freezer until ready to consume.

Check out the Ohio Dept of Natural Resources for more wild game recipes.

Happy Hunting!

– Marci

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Not My Mum’s Venison Lasagna

(Click here for the full description and recipe.)

Venison Lasagna

This is a riff off my mother’s lasagna, and of course, everyone’s mother makes the best lasagna, right? This one is supremely meaty, supremely cheesy. There’s something like 3 pounds of meat and 2 pounds of cheese in this bad boy. But it makes 8-10 servings, so don’t worry about it. This lasagna, like most, reheats well, too.

And of course you can use regular ground beef and pork for this if you don’t have access to venison or wild boar. It’ll be just as good.

Serves 8-10.

Prep Time: 30 minutes

Cook Time: 3 hours

1 pound ground pork or wild boar
2 pounds ground venison or ground beef
1 chopped onion
1 head of garlic, chopped
1 28-ounce can of crushed tomatoes
1 8-ounce can of tomato sauce
1 can of tomato paste
1 cup red wine
1 teaspoon fennel seeds
1/2 teaspoon  fennel pollen (optional)
2 tablespoons sugar
1/4 cup chopped fresh basil leaves
2 tablespoons dried oregano
1 15-ounce container of ricotta cheese
1 pound mozzarella cheese, shredded
1 cup grated pecorino cheese
1/2 nutmeg
1/2 cup chopped parsley leaves
12 lasagna noodles
Salt and pepper
Copyright © 2013 Hunter Angler Gardener Cook

For the rest of this amazing recipe by Hank Shaw, visit his website.

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Hunter’s Chili

Hunter’s Chili

By: AngelaEllis
Ingredients:

3 lbs. ground venison or other game
3 chopped onions
3 chopped bell peppers
2 T. dried parsley
2 T. bacon drippings
1 can tomatoes, drained
2 cans kidney beans
1 can black bean
2 T. chili powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup chopped celery
Shredded cheddar cheese
Sour Cream
Black Olives
Crackers

Instructions:

Brown meat over medium heat; set aside. Sauté onions, bell peppers and celery in bacon drippings. Add meat and remaining ingredients except cheese, sour cream, black olives and crackers. Simmer 2 hours, stirring often. Add some water or tomato juice if chili starts getting dry. Top with cheddar cheese, sour cream and black olives.

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