Calling all Hunters - Venison recipes
Anyone hunt deer? Bow season has started and I was Looking for some new recipes for venison. Also looking for a ground venison seasoning recipe for jerky. Ground only for jerky. We like ours spicey. ...
Forum Discussion
i have lots of ideas...but my favorite is a recipe from a 1996 espisode of Cooking Right on Food TV.
Here goes:
ROAST LOIN OF VENISON WITH SUN-DRIED CHERRY SAUCE AND PARSNIP CHIPS
4lbs of bneless venison loin
Marinade:
3/4 cup of olive or walnut oil
1/3 cup dry white wine
2 tbs minced fresh garlic
1 tbs each minced fresh rosemary and thyme (2 tsp each if dried)
2 tsp crushed juniper berries
1 tsp salt
2 tsp freshly ground black pepper
Sun-dried Cherry Sauce recipe follows:::
Garnish: Deep fried parsnip chips and fresh thyme or rosemary sprigs
Remove fat and silver skin from loin. Whisk marinade ingredients together and marinate loin a maximum of 6 hours refrigerated. Turn occasionally.
Prepare sauce and keep warm. Quickly sear loin in large pan until nicely browned all over (4-5 minutes). Place on a rack in a roasting pan and roast to rare to medium rare (120-125 internal temp) Allow loin to rest for 5 minutes before slicing.
At serving time: Spoon sauce onto warm plates. Slice venison into medallions and arrange on top of sauce. Garnish with parsnip chips and herb sprigs.
Yield 8 servings.. ( or two if it's two guys like me :) )
Sun-dried cherry and cabernet sauce:
1/4 cup thinly sliced shallots
1/2 cup chopped shiitake mushrooms
1 tbs olive oil
6 cups rich meat or mushroom stock
1 tsp grated orange zest
2 cups Cabernet wine
1 tbs chopped fresh thyme (1 tsp if dried)
1/2 cup sun-dried cherries
1 cup fresh orange juice
1/2 cup Port (or to taste)
2 tbs cold butter, cut into bits (optional)
salt and freshly ground black pepper
Sauté shallots and shiitakes in oil until very lightly browned. Add stock, zest, wine, and thyme and reduce to a light sauce consistency. Strain and return to pan. Add cherries, orange juice and Port and simmer 4-5 minutes longer.
Off heat, whisk in butter to thicken lightly (if used) and correct seasoning with salt and pepper. Keep Warm.
Yield: 8 servings...
I just typed that from a printout from 1996. It is not a cheap recipe to make...due to all the fresh herbs, sun-dried cherries, juniper berries, wine, etc... BUT...if there is ever a recipe that will turn a die hard venison hater into a die hard venison lover it's this one.
Enjoy...at least once...and you may find it's one of the best ways to celebrate a beautiful Venison tenderloin.
ALL the best! Good hunting!!
Here goes:
ROAST LOIN OF VENISON WITH SUN-DRIED CHERRY SAUCE AND PARSNIP CHIPS
4lbs of bneless venison loin
Marinade:
3/4 cup of olive or walnut oil
1/3 cup dry white wine
2 tbs minced fresh garlic
1 tbs each minced fresh rosemary and thyme (2 tsp each if dried)
2 tsp crushed juniper berries
1 tsp salt
2 tsp freshly ground black pepper
Sun-dried Cherry Sauce recipe follows:::
Garnish: Deep fried parsnip chips and fresh thyme or rosemary sprigs
Remove fat and silver skin from loin. Whisk marinade ingredients together and marinate loin a maximum of 6 hours refrigerated. Turn occasionally.
Prepare sauce and keep warm. Quickly sear loin in large pan until nicely browned all over (4-5 minutes). Place on a rack in a roasting pan and roast to rare to medium rare (120-125 internal temp) Allow loin to rest for 5 minutes before slicing.
At serving time: Spoon sauce onto warm plates. Slice venison into medallions and arrange on top of sauce. Garnish with parsnip chips and herb sprigs.
Yield 8 servings.. ( or two if it's two guys like me :) )
Sun-dried cherry and cabernet sauce:
1/4 cup thinly sliced shallots
1/2 cup chopped shiitake mushrooms
1 tbs olive oil
6 cups rich meat or mushroom stock
1 tsp grated orange zest
2 cups Cabernet wine
1 tbs chopped fresh thyme (1 tsp if dried)
1/2 cup sun-dried cherries
1 cup fresh orange juice
1/2 cup Port (or to taste)
2 tbs cold butter, cut into bits (optional)
salt and freshly ground black pepper
Sauté shallots and shiitakes in oil until very lightly browned. Add stock, zest, wine, and thyme and reduce to a light sauce consistency. Strain and return to pan. Add cherries, orange juice and Port and simmer 4-5 minutes longer.
Off heat, whisk in butter to thicken lightly (if used) and correct seasoning with salt and pepper. Keep Warm.
Yield: 8 servings...
I just typed that from a printout from 1996. It is not a cheap recipe to make...due to all the fresh herbs, sun-dried cherries, juniper berries, wine, etc... BUT...if there is ever a recipe that will turn a die hard venison hater into a die hard venison lover it's this one.
Enjoy...at least once...and you may find it's one of the best ways to celebrate a beautiful Venison tenderloin.
ALL the best! Good hunting!!
