Monthly Archives: December 2013

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Makes 4 servings

 

1 lb. chunk of venison roast (or roll it if it’s in steak form)
2 cup onion – cut up (2 pieces)
2 cup potato – cut up
1 cup carrots – cut up
1 cup fresh mushrooms – sliced
2 tablespoon liquid smoke
3 tablespoon (or more) Worcestershire sauce
3 tablespoon (or more) soy sauce
1/2 cup beef broth

 

Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the mushrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).

 

Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won’t overcook).

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Venison Picadillo

 

Makes 8 servings

 

3/4 cup chopped onion
1 teaspoon chopped garlic
2 tablespoon olive oil
1lb. venison shoulder or leg, ground
1 teaspoon red chili flakes
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cloves
1 cup canned whole tomatoes, seeded and chopped
2 tablespoon red wine vinegar
1 tablespoon raisins
1/4 teaspoon salt
1/4 teaspoon black pepper

 

In a large pan, sauté onion and garlic in the oil until onion is golden. Add ground venison, chili flakes, oregano, cumin, coriander and cloves. Cook, stirring occasionally, until venison is pink in color. Mix in tomatoes, vinegar, raisins, salt and pepper. Cook over low flame until liquid is reduced by half. Adjust seasonings and serve with tortillas and fresh salsa.

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Barbecued Venison Ribs

 

Makes 6 servings

 

2 1/2 cups water
3 cups ketchup
1 tablespoon white vinegar
1/4 cup lemon juice
1/2 cup Worcestershire sauce
1/2 cup 100% Wisconsin maple syrup
1/2 cup brown sugar
1 medium onion, diced
2 tablespoon chili powder
1/2 teaspoon salt
1lb. venison ribs with some loin meat attached

Freshly ground black pepper to taste

 

Preheat oven to 325 degrees. In large bowl, combine all ingredients except ribs and pepper. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick.

 

Place Ribs on serving platter. Pour sauce over ribs.

 

Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup.