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Posts Tagged ‘venison’

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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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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Ingredients

1 egg, lightly beaten
1/2 cup ketchup
1 tablespoon prepared horseradish
2 cups shredded peeled apples
2 cups unseasoned stuffing cubes
1/4 cup finely chopped onion
1 tablespoon ground mustard
2 pounds ground venison

Directions

In a large bowl, combine the first seven ingredients. Crumble venison over mixture and mix well. Pat into an ungreased 9-in. x 5-in. loaf pan.
Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. Yield: 8 servings.

Nutritional Facts

1 slice equals 239 calories, 4 g fat (1 g saturated fat), 123 mg cholesterol, 367 mg sodium, 21 g carbohydrate, 2 g fiber, 29 g protein.
Originally published as Apple Venison Meat Loaf in Country Woman December/January 2010, p65

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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Skillet Game Hash 
Prepare leftover meat from any big-game roast as a tasty hash.
Serves:4-6
1 quart water
1/2 tsp. salt
1 1/2 pounds potatoes
1 tab butter
2 tabs vegetable oil
1/2 cup chopped onion
2 cups minced or ground cooked big game
1 cup leftover thin game gravy
1/2 tsp. salt
1/4 tsp. dried basil leaves
1/4 tsp. pepper
1/8 tsp. dried thyme leaves
Dash nutmeg
Dash garlic powder

For the rest of this recipe, please visit Big Spur Lodge’s Big Game Recipe page.  Thanks!

Copyright © 1997 Dillon Enterprises

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This is from NevadaFoodies.com:

Antelope black bean and white corn tacos

Hi there I’m a female hunter who loves the Nevada outdoors, cooking and photography. We recently pulled a Bull Elk Tag last year for Nevada and after that we had freezers packed full of elk meat. I decided as a tribute to the elk that I would design a website full of elk recipes showcasing just how flavorful wild game meat can be.

NevadaFoodies.com is the beginning of a collaborative effort to document creative and flavorful Wild Game Recipes such as Elk, Venison, Antelope, Chukar, Dove, Sage Hen, Duck, Goose and more. The website also features photography of the game recipes as well as photography from Nevada’s great outdoors. If you have recipes or would like to share your comments – please let me know what you think.

I truly value other cooks opinions…. Here’s a few Elk Recipes that I have recently cooked up and showcased on the website:

  • Green Chili Elk Enchiladas
  • Elk Sliders with Pancetta Bacon and Smoked Mozzarella
  • Crustless Elk Sausage and Mushroom Parmesan Quiche
  • Elk Filet with Creamy Alfredo and Mushrooms
  • Elk Italian Sausage Pizza with Ricotta Cheese, sautéed Mushrooms and Onion
  • Baked Elk-n-Sage Ravioli

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NevadaFoodies.com truly is a wonderful website with amazing and extraordinary recipes!  Check it out and you  won’t be sorry!

Happy Hunting!

– Marci

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Dates: This Contest is valid from through midnight CST December 30th, 2012.

ENTER HERE!

Happy Hunting!

– Marci

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