prep time: 80 minutes
cook time: 25 minutes
servings: 3 6-inch pies
ingredients:
1/4 cup flour
2 cups bread flour
1 teaspoon salt
3/4 cup warm water
1 yeast packet
1 tablespoon butter
12 ounces ground venison
6 cloves garlic - chopped
2 tablespoons fresh oregano - chopped
2 tablespoons fresh parsley - chopped
2 tablespoons green onion - chopped
2 teaspoon salt
1 teaspoon pepper
3 tablespoon butter
1 egg
steps:
1. mix the flours and salt together in a large bowl. mix the yeast and the warm water in a cup and let hydrate for 15 minutes. meanwhile, mix the butter into the flour with your hands until it looks like coarse meal.
2. pour the hydrated yeast into the flour and mix well. knead for 5 minutes, cover in plastic rap, and let rest 1 hour.
3. meanwhile, combine venison, garlic, oregano, parsley, green onion, salt and pepper in a bowl.
4. preheat oven to 475 degrees. roll the dough into a rough log and slice off 1/3 of it. cut each piece into thirds. take out one of the pieces form the larger portion of dough and keep the rest covered with a damp cloth.
5. roll out the dough into a 6-inch circle about 1/8-inch thick. use a bowl or large glass to cut a perfect circle. put some of the filling into the center of the circle, leaving about 1 inch border on all sides. set that dough onto a baking sheet lined with parchment. do the same with the other 2 larger pieces of dough. when you have all three pies set out, press 1 tablespoon of butter onto the center of the filling of each pie.
6. to make the tops of the pies, roll out each smaller piece of dough to about the same thickness, about 5-inches in diameter. lay the top on the venison filling. take up the bottom of the larger piece of dough and attach it to the top piece of dough by pinching and crimping it over. do this all around the pie to seal it. with a very sharp knife slice vents in the to top of the pie.
7. beat the egg with a little water and paint all the pies with it. bake in the oven for 20 - 25 minutes or until they are golden brown. let the pies rest on a rack for at least 10 minutes before eating.
- unknown
Showing posts with label venison. Show all posts
Showing posts with label venison. Show all posts
2.23.2015
2.09.2015
pastrami spice-encrusted venison with huckleberry ketchup
prep time: 24 hours
cook time: 45 minutes
servings: 6
huckleberry ketchup ingredients:
2 tablespoons vegetable oil
2 medium yellow onions- minced
1 teaspoon minced garlic
12 roma plum tomatoes - seeded and quartered
3 pounds huckleberries
2 cups dry red wine
1 cup red wine vinegar
2 oranges - zested and juiced
8 juniper berries
3 sprigs fresh thyme
1 teaspoon black peppercorns
2 bay leaves
1 cup brown sugar
2 tablespoons tomato paste
1 teaspoon salt
1/4 cup gin
venison ingredients:
2 tablespoons coriander seeds
2 tablespoons mustard seeds
2 tablespoons white peppercorns
2 tablespoons allspice berries
6 - 8 dried red chiles
2-inch piece dried gingerroot
2-inch piece cinnamon stick
6 dried bay leaves
4 tablespoons salt
1 cup juniper berries
4 tablespoons sugar
1 4-pound venison loin - trimmed of excess fat
1/4 cup vegetable oil
huckleberry ketchup steps:
1. in a large saucepan, heat the oil over medium high heat. add the onions and cook until they begin to caramelize, about 6 minutes. add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes.
2. add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes. add the wine, vinegar, orange zest and juice, berries, thyme, pepper corns, bay leaves, sugar, tomato paste, and salt. stew over medium heat until the mixture is thick and has reduced in volume by nearly 3/4, about 15 - 20 minutes. stir in gin and cook and additional 3 minutes.
3. strain ketchup into a small bowl and allow to cool.
venison steps:
1. in a spice mill grind the coriander seeds, mustard seeds, white peppercorns, allspice berries, chiles, gingerroot, cinnamon stick, bay leaves, salt, juniper berries, and sugar into a paste.
2. place the venison loin on a sheet of plastic wrap and lightly dust on all sides of with the pastrami spices, then wrap tightly. refrigerate the wrapped loin for at least 12 hours.
3. preheat oven to 400 degrees. in a large saute or roasting pan heat the vegetable oil over high heat. add the venison to the pan and sear quickly on all sides, being careful not to burn the spices. place the seared venison in the preheated oven for about 45 minutes or until a thermometer inserted into the center reads 142 degrees. remove the loin from the oven, and let rest, covered, for 15 minutes before carving. serve with huckleberry ketchup.
- food network
cook time: 45 minutes
servings: 6
huckleberry ketchup ingredients:
2 tablespoons vegetable oil
2 medium yellow onions- minced
1 teaspoon minced garlic
12 roma plum tomatoes - seeded and quartered
3 pounds huckleberries
2 cups dry red wine
1 cup red wine vinegar
2 oranges - zested and juiced
8 juniper berries
3 sprigs fresh thyme
1 teaspoon black peppercorns
2 bay leaves
1 cup brown sugar
2 tablespoons tomato paste
1 teaspoon salt
1/4 cup gin
venison ingredients:
2 tablespoons coriander seeds
2 tablespoons mustard seeds
2 tablespoons white peppercorns
2 tablespoons allspice berries
6 - 8 dried red chiles
2-inch piece dried gingerroot
2-inch piece cinnamon stick
6 dried bay leaves
4 tablespoons salt
1 cup juniper berries
4 tablespoons sugar
1 4-pound venison loin - trimmed of excess fat
1/4 cup vegetable oil
huckleberry ketchup steps:
1. in a large saucepan, heat the oil over medium high heat. add the onions and cook until they begin to caramelize, about 6 minutes. add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes.
2. add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes. add the wine, vinegar, orange zest and juice, berries, thyme, pepper corns, bay leaves, sugar, tomato paste, and salt. stew over medium heat until the mixture is thick and has reduced in volume by nearly 3/4, about 15 - 20 minutes. stir in gin and cook and additional 3 minutes.
3. strain ketchup into a small bowl and allow to cool.
venison steps:
1. in a spice mill grind the coriander seeds, mustard seeds, white peppercorns, allspice berries, chiles, gingerroot, cinnamon stick, bay leaves, salt, juniper berries, and sugar into a paste.
2. place the venison loin on a sheet of plastic wrap and lightly dust on all sides of with the pastrami spices, then wrap tightly. refrigerate the wrapped loin for at least 12 hours.
3. preheat oven to 400 degrees. in a large saute or roasting pan heat the vegetable oil over high heat. add the venison to the pan and sear quickly on all sides, being careful not to burn the spices. place the seared venison in the preheated oven for about 45 minutes or until a thermometer inserted into the center reads 142 degrees. remove the loin from the oven, and let rest, covered, for 15 minutes before carving. serve with huckleberry ketchup.
- food network
1.30.2015
game gumbo
prep time: 30 minutes
cook time: 3 hours
servings: 8 - 12
ingredients:
3 - 4 pounds game meats
1 cup vegetable oil
1 cup flour
1/2 pound bacon
2 red peppers - minced
2 medium onions - minced
6 cloves garlic - minced
1 teaspoon pepper
salt
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons garlic powder
1 - 2 quarts stock
2 tablespoons tomato paste
1 pound okra - sliced into rings
2 green onions per person - chopped
1 tablespoon parsley per person - chopped
steps:
1. in a dutch oven or large pot, cook the bacon slowly; remove and chop. sear the game meats in the bacon fat. remove meat. set meant and bacon aside.
2. add oil to the pot and turn to medium-high heat. whisk in the flour, stirring frequently, until it turns the color of coffee with cream. add peppers, onions, and garlic and stir to combine. cook, stirring often, 3 - 6 minutes, until vegetables are soft.
3. in a separate bowl, combine the tomato paste with the stock.
4. in a separate bowl, combine the pepper, paprika, cayenne pepper, thyme, oregano, and garlic powder.
5. add the stock mixture to the pot and turn the heat to high. stir to combine and add the meats and bacon. add the spice mixture and salt to taste. bring to a boil, drop the heat to a simmer, cover and cook for 90 minutes - 3 hours; check status of meat every 30 minutes after the 90 minutes. when the meats are tender, add the okra. cook another 15 minutes.
6. add the green onions and parsley. cook for 3 - 5 minutes. serve with rice.
- unknown
cook time: 3 hours
servings: 8 - 12
ingredients:
3 - 4 pounds game meats
1 cup vegetable oil
1 cup flour
1/2 pound bacon
2 red peppers - minced
2 medium onions - minced
6 cloves garlic - minced
1 teaspoon pepper
salt
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons garlic powder
1 - 2 quarts stock
2 tablespoons tomato paste
1 pound okra - sliced into rings
2 green onions per person - chopped
1 tablespoon parsley per person - chopped
steps:
1. in a dutch oven or large pot, cook the bacon slowly; remove and chop. sear the game meats in the bacon fat. remove meat. set meant and bacon aside.
2. add oil to the pot and turn to medium-high heat. whisk in the flour, stirring frequently, until it turns the color of coffee with cream. add peppers, onions, and garlic and stir to combine. cook, stirring often, 3 - 6 minutes, until vegetables are soft.
3. in a separate bowl, combine the tomato paste with the stock.
4. in a separate bowl, combine the pepper, paprika, cayenne pepper, thyme, oregano, and garlic powder.
5. add the stock mixture to the pot and turn the heat to high. stir to combine and add the meats and bacon. add the spice mixture and salt to taste. bring to a boil, drop the heat to a simmer, cover and cook for 90 minutes - 3 hours; check status of meat every 30 minutes after the 90 minutes. when the meats are tender, add the okra. cook another 15 minutes.
6. add the green onions and parsley. cook for 3 - 5 minutes. serve with rice.
- unknown
12.15.2014
caveman roasted leg of venison
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1/4 cup olive oil
1/2 cup fresh thyme leaves
8 garlic cloves - minced
1/4 cup rosemary - roughly chopped
3 tablespoons juniper berries - crushed
1/4 salt
1/4 cup cracked black peppercorns
1 whole venison hind leg, bone-in
3 tablespoons vegetable oil
4 cups beef stock
steps:
1. in a small bowl, combine the olive oil, thyme, garlic, rosemary, juniper berries, salt and pepper until it resembles a course paste. rub onto the venison, wrap in plastic wrap and refrigerate overnight.
2. remove the leg from the refrigerator several hours before cooking to bring to room temperature.
3. preheat oven to 350 degrees. drizzle venison with vegetable oil, patting lightly to coat evenly, and place the leg on the rack of a large roasting pan. roast, undisturbed, for 1 hour.
4. heat the beef stock to a low simmer. turn the meat. using a baster, baste the meat with about half of the hot stock. roast for another hour.
5. turn the roast a second time and repeat basing. after 15 minutes check the temperature of the meat and remove the roast when it reaches 120 for rare, 126 for medium rare.
6. remove the roast to a large cutting board and allow to rest, tented with a few sheets of aluminum foil for about 20 minutes. carve and serve.
- field & stream
cook time: tbd
servings: tbd
ingredients:
1/4 cup olive oil
1/2 cup fresh thyme leaves
8 garlic cloves - minced
1/4 cup rosemary - roughly chopped
3 tablespoons juniper berries - crushed
1/4 salt
1/4 cup cracked black peppercorns
1 whole venison hind leg, bone-in
3 tablespoons vegetable oil
4 cups beef stock
steps:
1. in a small bowl, combine the olive oil, thyme, garlic, rosemary, juniper berries, salt and pepper until it resembles a course paste. rub onto the venison, wrap in plastic wrap and refrigerate overnight.
2. remove the leg from the refrigerator several hours before cooking to bring to room temperature.
3. preheat oven to 350 degrees. drizzle venison with vegetable oil, patting lightly to coat evenly, and place the leg on the rack of a large roasting pan. roast, undisturbed, for 1 hour.
4. heat the beef stock to a low simmer. turn the meat. using a baster, baste the meat with about half of the hot stock. roast for another hour.
5. turn the roast a second time and repeat basing. after 15 minutes check the temperature of the meat and remove the roast when it reaches 120 for rare, 126 for medium rare.
6. remove the roast to a large cutting board and allow to rest, tented with a few sheets of aluminum foil for about 20 minutes. carve and serve.
- field & stream
11.06.2011
big game barley soup
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
2 pounds venison or elk - cut into bite size pieces
3 large carrots - sliced
1 very large onion - quartered
1 28-ounce can chopped tomatoes
1 15-ounce can tomato sauce
1 tablespoon black pepper
8 cups beef broth
1 cup barley
steps:
1. place all of the ingredients, except for the barley, into a large pot. simmer covered for 2 hours, or until meat is tender. add the barley. bring to a medium boil and cook until barley is done.
- montana outdoor
cook time: tbd
servings: tbd
ingredients:
2 pounds venison or elk - cut into bite size pieces
3 large carrots - sliced
1 very large onion - quartered
1 28-ounce can chopped tomatoes
1 15-ounce can tomato sauce
1 tablespoon black pepper
8 cups beef broth
1 cup barley
steps:
1. place all of the ingredients, except for the barley, into a large pot. simmer covered for 2 hours, or until meat is tender. add the barley. bring to a medium boil and cook until barley is done.
- montana outdoor
11.04.2011
venison cutlets
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
4 cups italian style bread crumbs
1 teaspoon salt
1 teaspoon powdered garlic
1/4 cup dried parsley flakes
1 teaspoon course ground black pepper
1/2 cup grated Parmesan cheese
2 pounds venison steaks
6 eggs - beaten
Olive oil
steps:
1. add olive oil to a pan and heat. blend together the bread crumbs, salt, garlic, parsley, pepper and parmesan. dip venison in beaten eggs and then in prepared bread crumbs.
2. add the breaded cutlets to the pan and cook until medium done and golden brown on each side.
- montana outdoor
cook time: tbd
servings: tbd
ingredients:
4 cups italian style bread crumbs
1 teaspoon salt
1 teaspoon powdered garlic
1/4 cup dried parsley flakes
1 teaspoon course ground black pepper
1/2 cup grated Parmesan cheese
2 pounds venison steaks
6 eggs - beaten
Olive oil
steps:
1. add olive oil to a pan and heat. blend together the bread crumbs, salt, garlic, parsley, pepper and parmesan. dip venison in beaten eggs and then in prepared bread crumbs.
2. add the breaded cutlets to the pan and cook until medium done and golden brown on each side.
- montana outdoor
6.20.2011
grilled venison with fennel rub
cook time: tbd
prep time: tbd
servings: 4
ingredients:
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 venison tenderloin
cooking spray
steps:
1. prepare grill.
2. grind fennel and peppercorns with a mortar and pestle. add salt and garlic powder. rub fennel mixture over venison.
3. place venison on grill rack coated with cooking spray, grill 12 minutes or until desired degree of doneness, turning occasionally. let stand 10 minutes. cut venison diagonally across grain into thin slices.
- cooking light, october 2006
prep time: tbd
servings: 4
ingredients:
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 venison tenderloin
cooking spray
steps:
1. prepare grill.
2. grind fennel and peppercorns with a mortar and pestle. add salt and garlic powder. rub fennel mixture over venison.
3. place venison on grill rack coated with cooking spray, grill 12 minutes or until desired degree of doneness, turning occasionally. let stand 10 minutes. cut venison diagonally across grain into thin slices.
- cooking light, october 2006
1.03.2011
mideastern venison kabobs
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
2 pounds venison steak or roast - cut into 1-inch cubes
1/2 cup olive oil
1 tablespoon white vinegar
1 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1 teaspoon garlic - minced
1/2 teaspoon salt
assorted vegetables
steps:
1. mix all ingredients except meat and vegetables in a ceramic or glass bowl. add venison and cover completely with marinade. place in refrigerator and let sit for 4 - 24 hours.
2. put meat and vegetables on skewers and grill over high heat for a total of 6-8 minutes, turning every 2 minutes.
- montana outdoors, november/december 2008
cook time: tbd
servings: tbd
ingredients:
2 pounds venison steak or roast - cut into 1-inch cubes
1/2 cup olive oil
1 tablespoon white vinegar
1 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1 teaspoon garlic - minced
1/2 teaspoon salt
assorted vegetables
steps:
1. mix all ingredients except meat and vegetables in a ceramic or glass bowl. add venison and cover completely with marinade. place in refrigerator and let sit for 4 - 24 hours.
2. put meat and vegetables on skewers and grill over high heat for a total of 6-8 minutes, turning every 2 minutes.
- montana outdoors, november/december 2008
12.29.2010
montana venison steak rub
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 venison steaks (8 ounces each) rubbed with olive oil
3 tablespoons maple syrup
1 tablespoon chili powder
1 tablespoon black pepper
1 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
3 cloves garlic - minced
3 tablespoons olive oil
steps:
1. grill steaks over high heat, 3 minutes on each side. meanwhile, mix ingredients in a glass or ceramic bowl. rub steaks with the mixture and then grill them another 2 minutes per side.
- montana outdoors, november/december 2008
cook time: tbd
servings: 4
ingredients:
4 venison steaks (8 ounces each) rubbed with olive oil
3 tablespoons maple syrup
1 tablespoon chili powder
1 tablespoon black pepper
1 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
3 cloves garlic - minced
3 tablespoons olive oil
steps:
1. grill steaks over high heat, 3 minutes on each side. meanwhile, mix ingredients in a glass or ceramic bowl. rub steaks with the mixture and then grill them another 2 minutes per side.
- montana outdoors, november/december 2008
12.27.2010
quick sauteed venison steak with port sauce
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 sirloin or top rump steaks (8 ounces each) or 4 inch-thick loin medallions
salt
pepper
2 tablespoons olive oil or clarified butter
1/4 cup ruby port
1 tablespoon cold butter
steps:
1. in a frying pan, heat olive oil over high heat. meanwhile, lightly season both sides of the steaks with slat and pepper.
2. add meat to pan and brown on both sides, 2 - 3 minutes per side depending on thickness. remove meat to cutting board.
3. lower heat to medium. deglaze pan with port, scrapping up cooked bits from the pan bottom, for 1 minutes. remove from heat. stir in juices from resting steaks. add col butter and whisk as it melts.
4. place steaks on heated plates and pour sauce on top.
- montana outdoors, november/december 2008
cook time: tbd
servings: 4
ingredients:
2 sirloin or top rump steaks (8 ounces each) or 4 inch-thick loin medallions
salt
pepper
2 tablespoons olive oil or clarified butter
1/4 cup ruby port
1 tablespoon cold butter
steps:
1. in a frying pan, heat olive oil over high heat. meanwhile, lightly season both sides of the steaks with slat and pepper.
2. add meat to pan and brown on both sides, 2 - 3 minutes per side depending on thickness. remove meat to cutting board.
3. lower heat to medium. deglaze pan with port, scrapping up cooked bits from the pan bottom, for 1 minutes. remove from heat. stir in juices from resting steaks. add col butter and whisk as it melts.
4. place steaks on heated plates and pour sauce on top.
- montana outdoors, november/december 2008
12.26.2010
slow cooker venison stew
prep time: tbd
cook time: 7 1/2 hours
servings: 6
ingredients:
2 cups 1-inch cubed peeled yukon gold or red potato
2 cups cremini mushrooms - quartered
1 cup 1-inch cubed onion
1 cup 1-inch sliced carrot
1/3 cup tomato paste
2 teaspoon chopped fresh oregano
1 1/2 teaspoon sugar
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3/4 teaspoon + 1/8 teaspoon pepper
1/2 teaspoon + 1/8 teaspoon salt
2 large garlic cloves - minced
1 bay leaf
1/4 cup flour
1 pound venison tenderloin - cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale
1 14-ounce can beef broth
steps:
1. layer potatoes, mushrooms, onion, carrots, tomato paste, oregano, sugar, thyme, rosemary 3/4 teaspoon pepper, 1/2 teaspoon salt garlic and bay leaf in an electric slow cooker.
2. combine flour, 1/8 teaspoon salt, 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture.
3. heat oil in a large nonstick skillet over medium-high heat; add venison. cook 4 minutes or until browned on all sides, turning frequently. add venison to slow cooker.
4. pour beer and broth over venison. cover and cook on low for 7 1/2 hours or until meat is tender. discard bay leaf.
- cooking light, ocober 2006
cook time: 7 1/2 hours
servings: 6
ingredients:
2 cups 1-inch cubed peeled yukon gold or red potato
2 cups cremini mushrooms - quartered
1 cup 1-inch cubed onion
1 cup 1-inch sliced carrot
1/3 cup tomato paste
2 teaspoon chopped fresh oregano
1 1/2 teaspoon sugar
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3/4 teaspoon + 1/8 teaspoon pepper
1/2 teaspoon + 1/8 teaspoon salt
2 large garlic cloves - minced
1 bay leaf
1/4 cup flour
1 pound venison tenderloin - cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale
1 14-ounce can beef broth
steps:
1. layer potatoes, mushrooms, onion, carrots, tomato paste, oregano, sugar, thyme, rosemary 3/4 teaspoon pepper, 1/2 teaspoon salt garlic and bay leaf in an electric slow cooker.
2. combine flour, 1/8 teaspoon salt, 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture.
3. heat oil in a large nonstick skillet over medium-high heat; add venison. cook 4 minutes or until browned on all sides, turning frequently. add venison to slow cooker.
4. pour beer and broth over venison. cover and cook on low for 7 1/2 hours or until meat is tender. discard bay leaf.
- cooking light, ocober 2006
12.13.2010
ten minutes steaks with herbed madeira sauce
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 pound steaks
2 tablespoons oil
1/4 cup madeira
2 tablespoon butter
1 tablespoon fresh basil - chopped
1 tablespoon fresh oregano - chopped
1 green onion - chopped
1/4 teaspoon pepper
1/4 teaspoon salt
steps:
1. place a platter in the oven and preheat to 200 degrees. prepare the steaks by trimming, then drying them with paper towels.
2. in a large skillet, heat the oil over medium high heat, then add the steaks. cook on the first side until you see blood on the top surface. turn, and cook about half again as long. pull the heated platter from the oven, transfer the steaks to it and cover with foil.
3. remove the pan from the burner just long enough to pour the madeira into a measuring cup (don't pour it directly into the hot pan). return the pan to the heat, and deglaze the pan with the madeira, letting it bubble down to about half the volume.
4. add the rest of the ingredients, stirring to mix the herbs into the butter and simmer 1-2 minutes. pour the sauce over the steaks.
- slice of the wild, 2009
cook time: tbd
servings: 4
ingredients:
1 pound steaks
2 tablespoons oil
1/4 cup madeira
2 tablespoon butter
1 tablespoon fresh basil - chopped
1 tablespoon fresh oregano - chopped
1 green onion - chopped
1/4 teaspoon pepper
1/4 teaspoon salt
steps:
1. place a platter in the oven and preheat to 200 degrees. prepare the steaks by trimming, then drying them with paper towels.
2. in a large skillet, heat the oil over medium high heat, then add the steaks. cook on the first side until you see blood on the top surface. turn, and cook about half again as long. pull the heated platter from the oven, transfer the steaks to it and cover with foil.
3. remove the pan from the burner just long enough to pour the madeira into a measuring cup (don't pour it directly into the hot pan). return the pan to the heat, and deglaze the pan with the madeira, letting it bubble down to about half the volume.
4. add the rest of the ingredients, stirring to mix the herbs into the butter and simmer 1-2 minutes. pour the sauce over the steaks.
- slice of the wild, 2009
12.08.2010
pan-roasted steaks in creamy garlic sauce
prep time: tbd
cook time: tbd
servings: 2-4
ingredients:
1 pound steaks
1 tablespoon oil
2 tablespoons butter
3/4 cup dry red wine (merlot or cabernet)
1/2 cup minced elephant garlic (about 2 cloves)
3/4 cup cream
3/4 cup chopped roma tomatoes
2 tablespoons fresh basil - chopped
1/4 teaspoon white pepper
steps:
1. prepare the steaks by trimming them and drying with paper towel. set aside. chop and measure all the rest of the ingredients so they are ready.
2. place cast iron skillet #1 in the center of your oven; preheat to 475 degrees. on the stove top, bring the oil and butter to a sizzle over medium-high heat in cast iron skillet #2 and sear the steaks on both sides, about 3 minutes. transfer the steaks to skillet #1 to finish cook - about 10 minutes.
3. remove pan #2 from the heat for 5-10 seconds, then pour the wine into the pan and reduce heat to medium low to simmer. stir in the garlic and cream. continue to simmer until the wine sauce is reduced by half; add the tomatoes, basil and pepper, and return the steaks to the sauce. spoon the sauce over the steaks, 2-3 minutes until well coated. transfer the steaks to the plates and pour the sauce over them.
- slice of the wild, 2009
cook time: tbd
servings: 2-4
ingredients:
1 pound steaks
1 tablespoon oil
2 tablespoons butter
3/4 cup dry red wine (merlot or cabernet)
1/2 cup minced elephant garlic (about 2 cloves)
3/4 cup cream
3/4 cup chopped roma tomatoes
2 tablespoons fresh basil - chopped
1/4 teaspoon white pepper
steps:
1. prepare the steaks by trimming them and drying with paper towel. set aside. chop and measure all the rest of the ingredients so they are ready.
2. place cast iron skillet #1 in the center of your oven; preheat to 475 degrees. on the stove top, bring the oil and butter to a sizzle over medium-high heat in cast iron skillet #2 and sear the steaks on both sides, about 3 minutes. transfer the steaks to skillet #1 to finish cook - about 10 minutes.
3. remove pan #2 from the heat for 5-10 seconds, then pour the wine into the pan and reduce heat to medium low to simmer. stir in the garlic and cream. continue to simmer until the wine sauce is reduced by half; add the tomatoes, basil and pepper, and return the steaks to the sauce. spoon the sauce over the steaks, 2-3 minutes until well coated. transfer the steaks to the plates and pour the sauce over them.
- slice of the wild, 2009
10.23.2010
the four ingredient wonder
prep time: tbd
cook time: tbd
servings: 2-4
ingredients:
1/4 cup oil
3 cloves garlic - minced
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 pound venison steaks
steps:
1. combing the oil, garlic, salt and pepper in a resealable plastic bag.
2. trim the steak and dry with paper towels. add to the marinade and let marinate 8-24 hours in the refrigerator.
3. preheat the grill to medium-high heat. let the steaks come to room temperature. remove from the marinate, but don't dry or rinse the marinade off. place on the grill and close the lid. cook about 7-10 minutes total for both sides for medium rare. transfer to heated platter and serve hot.
note - for more flavor, add 1-2 tablespoons of fresh minced oregano to the marinade
- slice of the wild, 2009
cook time: tbd
servings: 2-4
ingredients:
1/4 cup oil
3 cloves garlic - minced
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 pound venison steaks
steps:
1. combing the oil, garlic, salt and pepper in a resealable plastic bag.
2. trim the steak and dry with paper towels. add to the marinade and let marinate 8-24 hours in the refrigerator.
3. preheat the grill to medium-high heat. let the steaks come to room temperature. remove from the marinate, but don't dry or rinse the marinade off. place on the grill and close the lid. cook about 7-10 minutes total for both sides for medium rare. transfer to heated platter and serve hot.
note - for more flavor, add 1-2 tablespoons of fresh minced oregano to the marinade
- slice of the wild, 2009
10.22.2010
date-night burgers with mushroom sauce
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 pound ground venison
3 tablespoons oil
1 egg - beaten
12 ounces fresh mushrooms
1/4 cup butter
1/4 cup beef bouilon
1/4 teaspoon coarse black pepper
1/2 teaspoon worcestershire sauce
1/4 cup sour cream
steps:
1. combine the ground venison with 2 tablespoons of the oil and the egg in a bowl. mix an shape into patties.
2. wash, dry and slice the mushrooms. set aside.
3. heat the last of the oil over medium-high heat and place burger patties in the skillet. when the meat starts to sizzle, turn the heat down to medium and cook about 3-4 minutes per side or until the pink is gone in the middle.
4. in a second skillet, over medium-high heat, melt the butter until it starts to get lightly browned (about 2 minutes). add the mushrooms. shake the pan gently until the mushrooms are coated with the butter. reduce heat to low.
5. add beef bouillon, pepper, worcestershire sauce and sour cream. gently stir the sauce into the mushrooms. pour over the burgers in the first skillet and let cook another 2-3 minutes spooning the sauce over the burgers several times.
- slice of the wild, 2009
cook time: tbd
servings: 4
ingredients:
1 pound ground venison
3 tablespoons oil
1 egg - beaten
12 ounces fresh mushrooms
1/4 cup butter
1/4 cup beef bouilon
1/4 teaspoon coarse black pepper
1/2 teaspoon worcestershire sauce
1/4 cup sour cream
steps:
1. combine the ground venison with 2 tablespoons of the oil and the egg in a bowl. mix an shape into patties.
2. wash, dry and slice the mushrooms. set aside.
3. heat the last of the oil over medium-high heat and place burger patties in the skillet. when the meat starts to sizzle, turn the heat down to medium and cook about 3-4 minutes per side or until the pink is gone in the middle.
4. in a second skillet, over medium-high heat, melt the butter until it starts to get lightly browned (about 2 minutes). add the mushrooms. shake the pan gently until the mushrooms are coated with the butter. reduce heat to low.
5. add beef bouillon, pepper, worcestershire sauce and sour cream. gently stir the sauce into the mushrooms. pour over the burgers in the first skillet and let cook another 2-3 minutes spooning the sauce over the burgers several times.
- slice of the wild, 2009
10.21.2010
grilled steaks with chipotle cream sauce
prep time: tbd
cook time: tbd
servings: 2-4
ingredients:
1 pound steaks
4 tablespoons butter
1/2 cup cream
2 tablespoons chipotle tabasco sauce
1 ripe tomato - diced
steps:
1. preheat the grill to medium-high heat. as the grill heats up, start the sauce.
2. warm the skillet on your grill's side burner to medium-high heat. add the butter, and when it has melted, add the cream and chipotle sauce. bring to a very slow simmer, stirring often and simmer about 2 minutes.
3. about the time you add the cream and chipotle sauce to the butter, place the steaks on the grill and close the lid. cook them about 7-10 minutes, total for both sides, for medium rare.
4. transfer the steaks to the sauce pan on the side burner, spoon the sauce over the steaks, strew the diced tomato over the sauce and serve.
- slice of the wild, 2009
cook time: tbd
servings: 2-4
ingredients:
1 pound steaks
4 tablespoons butter
1/2 cup cream
2 tablespoons chipotle tabasco sauce
1 ripe tomato - diced
steps:
1. preheat the grill to medium-high heat. as the grill heats up, start the sauce.
2. warm the skillet on your grill's side burner to medium-high heat. add the butter, and when it has melted, add the cream and chipotle sauce. bring to a very slow simmer, stirring often and simmer about 2 minutes.
3. about the time you add the cream and chipotle sauce to the butter, place the steaks on the grill and close the lid. cook them about 7-10 minutes, total for both sides, for medium rare.
4. transfer the steaks to the sauce pan on the side burner, spoon the sauce over the steaks, strew the diced tomato over the sauce and serve.
- slice of the wild, 2009
9.01.2010
venison with onions and balsamic vinegar
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 - 1 1/2 pounds loin or rump steak - trimmed
salt and pepper
3 tablespoons olive oil or clarified butter
1 - 1 1/2 cup red onion, thinly sliced
1/4 cup balsamic vinegar
1/2 cup beef stock or water
4 tablespoons cold butter
steps:
1. in a frying pan, heat 2 tablespoons olive oil or clarified butter over high heat. meanwhile, lightly season all sides of meat with salt and pepper.
2. add meat to pan and brown - 4 - 6 minutes per side depending on size. remove meat to cutting board.
3. add remaining 1 tablespoon olive oil or clarified butter and saute onions until nicely browned.
4. add vinegar and cook until pan is dry. add stock or water and bring to a boil, stirring to scrape the glaze from the pan bottom. to the sauce add a pinch of salt and pepper.
5. add 2 tablespoons cold butter to sauce and whisk in. remove from heat and whisk in remaining butter.
6. slice meat thinly (1/8 inch) across the grain. place slices on heated plates and pour sauce on and around. serve with wild rice.
- montana outdoors, november/december 2008
cook time: tbd
servings: 4
ingredients:
1 - 1 1/2 pounds loin or rump steak - trimmed
salt and pepper
3 tablespoons olive oil or clarified butter
1 - 1 1/2 cup red onion, thinly sliced
1/4 cup balsamic vinegar
1/2 cup beef stock or water
4 tablespoons cold butter
steps:
1. in a frying pan, heat 2 tablespoons olive oil or clarified butter over high heat. meanwhile, lightly season all sides of meat with salt and pepper.
2. add meat to pan and brown - 4 - 6 minutes per side depending on size. remove meat to cutting board.
3. add remaining 1 tablespoon olive oil or clarified butter and saute onions until nicely browned.
4. add vinegar and cook until pan is dry. add stock or water and bring to a boil, stirring to scrape the glaze from the pan bottom. to the sauce add a pinch of salt and pepper.
5. add 2 tablespoons cold butter to sauce and whisk in. remove from heat and whisk in remaining butter.
6. slice meat thinly (1/8 inch) across the grain. place slices on heated plates and pour sauce on and around. serve with wild rice.
- montana outdoors, november/december 2008
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