Showing posts with label venison. Show all posts
Showing posts with label venison. Show all posts
Sunday, April 27, 2014
Sweet Apricot and Curry Venison Kebabs
And thank you to my best friend Briana for coming over to cook with us. Briana is new to wild game, so Rick and I are very glad that she liked it!
Prep/Marinating Time: at least 4 hours
Cooking Time: about 10 minutes
Servings: 4
Ingredients:
Marinade
- 1 tbs. oil
- 1 large onion, chopped
- 1 large onion, chopped
- 1 cup of white wine vinegar
- 1 cup of water
- 2 tbs. sugar
- 2 tbs. mild/hot curry powder (we used mild)
- 1 tsp. kosher salt
- 4 tbs. apricot preserves
- 1/2 tbs. turmeric
- 1 tbs. corn starch (plus 1-2 tbs. of water to make a slurry)
Kebab
- 1 1/2 - 2 lbs. of venison roast
- 1 large onion
- about 1/4 lb. beef fat, cubed/sliced
- about 12 wooden skewers, give or take (pre-soaked in water to prevent burning)I. Marinade
1. In a medium saucepan, heat 1 tbs. of oil. Fry chopped onion until softened and slightly golden. 
Then add all other marinade ingredients, except the corn starch. Bring to a boil, then simmer for 15 minutes.
3. In a small bowl, whisk 1 tbs. of corn starch into 1-2 tbs. of water, making sure there are no lumps.
Add the slurry to marinade and mix well.
Simmer marinade for another 5 minutes, or until thickened.
*Always allow cooked marinades/brines to cool completely before adding to raw meat.
II. Assembling Kebabs
 |
| Dont see meat like this at the supermarket! |
1. Clean venison roast of all silver skin and fat. Cut into 1 1/2 inch cubes.
2. Run beef fat under cold water. Rinse off any blood. Then cut into thin cubes or slices.
You are welcome to omit the fat. However, it will really take away from this dish. Remember, fat is flavor.
We didnt find any beef fat for sale at the grocery store. However, we asked the butcher and he gave us the fat for free. So just ask your butcher. He may have some scraps left behind.
4. In a medium-sized bowl, combine cubed venison and beef fat. Add 3/4 of the cooled marinade and mix well with your hands. Reserve the rest of the marinade for basting.
5. Marinade for 4 hours, covered in the refrigerator.
Remove from fridge one hour prior to grilling to allow the meat to come to room temperature.
While you wait, enjoy a refreshing drink...
Or some yummy strawberries...
To feed your ungrateful 50-year-old pet turtle, who will not eat it.
He stuck his tongue out at us and crawled behind the shed.
After 4 hours, its time to make some kebabs!
My best friend Briana was our "guest hands" for the week.
6. With wooden skewers (or metal), skewer onion, meat, fat, onion, meat, fat, and so on.
We ran out of meat, so Rick made a "fat stick."
7. Arrange on a hot grill and cook about 3-5 minutes on each side, or until about medium-rare to medium. DO NOT OVERCOOK.
Baste with remaining marinade.
Baste with remaining marinade.
Serve with your favorites sides and some red wine. We had bottles of zinfandel and Merlot.
The charred beef fat just melts in your mouth... and will give your venison a sweet juiciness that its never had before.
We hope you will enjoy this recipe as much as we did!
We hope you will enjoy this recipe as much as we did!
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Wednesday, February 12, 2014
Pan Seared Venison Tenderloin with Bourbon Reduction Sauce
Served with Wild Rice and Pinon Nut Confit on Cheese Polenta
Servings: 4
Prep Time: 1 1/2 hours
Ingredients:
- 1 1/2 lb of venison tenderloin
- 1 cup raw wild rice
- 2 tbs. of chopped dates or raisins
- 1 egg
- 1/2 cup raw pinon nuts
- 1 cup of yellow corn grits - polenta
- 4 cups chicken stock
- 1/2 cup grated Parmesan cheese
- 1/2 cup bourbon
- 1/2 cup venison, elk or beef stock
- 1 whole shallot
- 3 to 4 cloves of garlic
- 1/2 cup of dried mushrooms, Chantarelle or other favorite non-lethal fungi
- olive oil
- 1 tbs. of unsalted butter
- sea salt and coarsely ground black pepper
Directions:
1.Venison tenderloin is such a rare treat that I dont try to amend the flavor with a lot of marinades or rubs. Pat the tenderloin dry and lightly coat the tenderloin with olive oil. Season with salt and pepper. Thats it. Allow the tenderloin to come to room temperature.
2. Wash wild rice thoroughly. Bring rice and 2 cups of chicken stock to a boil. Cover and reduce to a simmer; cook about 40 - 45 minutes. Fully cooked wild rice still has some "tooth" to it. It wont be as soft as white or brown rice. Drain any excess stock from rice. Remove from heat and keep warm.
3. Lightly coat pinon nuts with olive oil and saute over medium heat until lightly golden brown. Pinons burn easily, so keep your eye on em. Remove from heat and keep warm, reserving a few of the best looking ones for garnish.
- olive oil
- 1 tbs. of unsalted butter
- sea salt and coarsely ground black pepper
Directions:
1.Venison tenderloin is such a rare treat that I dont try to amend the flavor with a lot of marinades or rubs. Pat the tenderloin dry and lightly coat the tenderloin with olive oil. Season with salt and pepper. Thats it. Allow the tenderloin to come to room temperature.
2. Wash wild rice thoroughly. Bring rice and 2 cups of chicken stock to a boil. Cover and reduce to a simmer; cook about 40 - 45 minutes. Fully cooked wild rice still has some "tooth" to it. It wont be as soft as white or brown rice. Drain any excess stock from rice. Remove from heat and keep warm.
3. Lightly coat pinon nuts with olive oil and saute over medium heat until lightly golden brown. Pinons burn easily, so keep your eye on em. Remove from heat and keep warm, reserving a few of the best looking ones for garnish.
4. Peel and slice shallots thinly. Separate into rings. Next, peel and chop garlic finely. Coat the bottom of a heavy bottom pan with olive oil and saute the shallot until tender and slightly translucent. Add chopped garlic and continue to saute until garlic lightly browns. Add mushrooms and saute for about 3 minutes.
5. Carefully add the bourbon to saute pan. Its best to remove the pan from the heat, then pour in the bourbon. Return the pan to the heat. If you think you have the chops for it, tilt the pan slightly away from you to ignite the bourbon and burn off the alcohol. Yes, its tres dramitique, and really dangerous if you mess it up. Much of the drama will be lost on your guests if you set your kitchen on fire. Otherwise, the non-flambe method will evaporate the alcohol rather quickly anyway.
6. Add the venison, elk or beef stock. If using commercial beef stock, use one with low or no sodium. Reduce heat to medium low and continue to reduce sauce. For this prep, I strained the sauce for a classier plating. After about 20 minutes, strain the sauce, reserving the liquid. Everything else gets tossed on the compost heap or frozen for soup or something else later. Put strained sauce back into a clean pan and continue to reduce the sauce to your desired consistency. Keep warm and just before plating, whisk in the unsalted butter. Add salt and pepper to taste.
7. Bring the other 2 cups of chicken stock to a boil and add the grits. Return to a boil, then cover and reduce to a simmer for about 20 minutes, stirring regularly. When the grits have absorbed all the stock and are slightly thickened, add grated Parmesan cheese and salt and pepper to taste. Remove from heat and keep warm.
8. Beat the egg thoroughly in a bowl. Add cooked wild rice, pinons, chopped dates or raisins and mix. Place confit mixture in a small, buttered pastry mold of your choice or an old tuna can with the label and both ends removed. Works like a charm. Bake in a 325 degree oven for about 15 minutes, or until confit has set. Remove from oven and keep warm.
9. Heat a little olive oil in a cast iron pan or heavy skillet to medium high. The oil should just start to smoke. Place the room temperature tenderloin in the hot pan and sear all sides, but turning it only once to sear each side. Reduce heat to medium and after about 6 - 8 minutes, start taking readings with a good meat thermometer. I cant say enough good things about meat thermometers. Were looking for an internal temperature of about 115 - 120 degrees. You want this exquisite roast cooked rare. When the temperature has been reached, immediately remove the roast to a cutting board. Tent loosely with foil and let it rest for about 10 minutes. The internal temperature will rise slightly to about 125 degrees.
10. On warm plates, place rice, pinon confit and some cheese polenta around the confit. Slice the rested tenderloin in thick slices and stand them against the confit. spoon the bourbon reduction sauce at the base of the roast and garnish with a few pinons.
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