Dirty Rice

Gonna make this short and quick…

Found this on http://www.mywildkitchen.com. I urge you go to out and bookmark it. Some awesome wild game recipes out there and not the usual cream of mushroom + crockpot recipes.

I had some ground venison thawed out and figured I would try out the dirty rice recipe.

Some things I changed…

  • Instead of oil I used bacon fat. I just love the smell.
  • Instead of Poblano pepper I used a red pepper. I like the color. And I had one on hand.

 

A simple, tasty one-dish recipe.

Venison Osso Buco

If you’ve ever tried to ‘clean up’ a shank, you’ll know that it’s dang near impossible and the time spent doing it versus the amount of meat that you trim off hardly seems worth it. After cutting up a total of 3 deer and dealing with the shanks on two of them I decided to screw it, I’m just packaging them up whole and figure something out later.

The other day I stumbled across a recipe for Osso Buco – which is Italian for “Bone with a Hole”, referring to the marrow of the bone. Traditionally Osso Buco was made with cross-cut veal shanks but any type of shank can be used. The beauty of this recipe is what it does to a shank, which is tough and full of tendons. Through the cooking process the tendons and marrow melt down and the remaining meat becomes incredibly tender. The wine, broth, and vegetables marinade the dish and infuse it with flavor. After trying this I wish deer came with eight legs. And I certainly regret cutting up the shanks from the other two deer and sending it through the grinder – just to end up getting my blades all gunked up with tendons.

You will need a dutch oven. I used a 6 quart which seems to be perfect.

Shanks. You will want at least two shanks. The rear shanks have more meat than the front. It is easiest to cut the shanks when they are frozen. using a hacksaw cut the shanks into 3″ chunks. Cut off the narrow ends of the shank first since you’ll need enough base on each end of the shank to have it stand on its own while browning.

Ingredients: 

2-4 venison shanks – depending on the number of servings you want. I used 3. Cut into 3″ chunks. Tie with kitchen twine to ensure the meat stays on the bone.

Flour

Salt

Pepper

2 bay leaves

1 can diced tomatoes

2 celery stalks chopped

1 onion chopped

2 carrots chopped

2 garlic cloves minced

2 cups red wine

2 cups beef broth

Vegetable oil – enough for 1/4″ at the bottom of the dutch oven

Directions

0. Preheat oven to 325 degrees.

1. Over medium high heat, add the oil to the dutch oven

2. Season the flour with salt and pepper and coat the shanks on all sides.

3. Once oil is hot, add shanks – cut side down. Brown 3-4 minutes then brown the other side.

4. Once shanks have been browned on both sides, remove from dutch oven. Drain off excess oil except for 2 tablespoons.

5. Add onion, garlic, carrot, celery. Sautee for 2-3 minutes.

6. Add shanks back in, cut side down.

7. Add in diced tomatoes, broth, red wine, and bay leaves. You should have just enough liquid to where the shanks are not fully submerged. The very tops of the shanks should be visible. Cover and bring to a simmer.

8. Once you have brought it to a simmer, move dutch oven to the oven.

9. Allow the delectable mixture to braise for 3-4 hours. Check every hour to ensure there is still enough liquid. If not, add more broth or water.

10. Remove from oven, carefully remove shanks and set aside. Strain the vegetables from the liquid. Simmer on the stove top uncovered to reduce the liquid.

11. Reduce heat and add shanks back to the pot to cover in sauce.

 

Plate the shanks over couscous, rice, polenta, mashed potatoes, or you can even toss with pasta.

 

2014-08-26 07.38.49

Nordeast Buck Blaster Chili

No recipe collection is complete without a venison chili recipe! This recipe has a bit of a slow burn and a dark smokey flavor. Perfect for, say, a workplace chili cookoff 🙂

Ingredients

2 lbs of cubed venison, cut into 1/2″ cubes

2 cups of venison broth (beef broth can be substituted)

6 strips of bacon, diced

2 medium onions, diced

4 garlic cloves, diced

1 bell pepper, chopped

1/4 cup chili powder

1 tablespoon cumin

2 teaspoons paprika

2 teaspoons oregano

2 tablespoons tomato paste

15 roma tomatoes – halved, grilled, and smashed

12 ounces of Grain Belt Nordeast (or any beer other than light beer..DO NOT USE LIGHT BEER)

2 tablespoons unsweetened chocolate (baking chocolate)

2  – 15 ounce cans kidney beans, drained and rinsed

3 chipotle chiles in adobo sauce

 

Directions

1. Render the bacon over medium heat until crisp.  Set aside and leave half the bacon drippings in the pan.

2. Add onion and garlic to pan and sautee until soft. Set onion & garlic aside.

3. Add remaining bacon drippings to the pan. Over medium high heat add venison and cook just until browned (2-3 minutes).

4. Add all remaining ingredients and simmer for 2 hours.

 

 

 

 

http://www.foodnetwork.com/recipes/food-network-kitchens/chili-con-carne-recipe6.html

Venison Stroganoff

Stroganoff. One of the essential comfort foods of winter and a tribute to our German heritage. Traditionally over buttered noodles, stroganoff is equally at home over rice, mashed potatoes, or even a couple of slices of thick homemade bread. Best part is the slow cooker does the work for you!

For this recipe I went with two pounds of cubed neck meat from the 7-pointer I had shot this year. The neck is often overlooked and either discarded (ugh) or turned into sausage. Neck meat breaks down wonderfully and is incredibly tender in the crockpot.

venison stroganoff

What you need: 

  • Crockpot
  • 2 pounds of venison cut into 1 inch pieces
  • 2 x 10.25 ounce cans of condensed GOLDEN MUSHROOM SOUP. This is important, cream of mushroom IS NOT a substitute
  • 1 medium onion – chopped
  •  1 tablespoon Worcestershire sauce
  • 1/2 cup water
  •  1 beef bouillon cube
  • 1/2 cup sour cream
  • 2 ounces of cream cheese
  • 1/2 tablespoon of minced garlic
  • 1/2 package of french onion soup mix
  • 8 ounces of mushrooms (save this for the end)
  • 1 package of egg noodles
  • 1/2 stick of butter
  • Green onions – tops diced
  • Salt and/or Pepper to taste

Directions

  1. Add all ingredients EXCEPT mushrooms, egg noodles, butter, and green onions.
  2. Cook on low for 5-6 hours. Add more water to get your desired consistency if necessary.
  3. Saute mushrooms  in 1 tablespoon of butter and add to the stroganoff 30 minutes prior to serving.
  4. Cook egg noodles according to directions. Drain and add remaining butter.
  5. Add noodles to each plate and top generously with stroganoff.
  6. Garnish with green onions.

Eggs Benedict with Venison (eye of round)

Eggs Benedict is perhaps the greatest breakfast dish ever concocted. It looks super fancy and my wife feels like a queen when I make it for her. The components of eggs benedict are fine on their own but the Hollandaise sauce pulls them all together to make a creamy plate of awesomeness.

I decided to try a version of eggs benedict using venison to turn this amazing breakfast treat into something even awesomer.

Eggs Benedict

You will need: 

  • 4 eggs for the Hollandaise sauce + the number of eggs you plan to cook
  • 1 stick + 2 tablespoons of butter
  • Lemon
  • English muffins
  • Venison Eye of Round (or whatever cut you would like)
  • White vinegar
  • Salt
  • Pepper

The Sauce

  • 1 stick of butter
  • 4 egg yolk
  • 1 tablespoon of lemon juice
  • Tony Chachere’s Creole Seasoning (or just salt and pepper)

To make Hollandaise sauce start with a double broiler. This is just a glass bowl on top of a pan that has been filled with water up to the point where it touches the bowl. 

Put double broiler on the stove over medium high heat

Add the butter to the bowl and melt.

Once the butter has melted, add the yolks and lemon juice.

Wisk it all together until it is creamy deliciousness.

Add seasoning to taste. If it becomes too thick add a spoonful of water at a time while wisking the mixture together. If left along the Hollandaise sauce will begin to clump, just keep wisking.

The Meat

  • 1 venison eye of round
  • salt and pepper

For this dish I used an eye of round that was butterflied. I chose this cut because it is a smaller piece that is perfect for breakfast. 

I soaked the venison in milk for 24 hours to tame it down a bit. I usually don’t do this but you don’t want the meat to be too overpowering in a breakfast dish with something as delicate as eggs in the mix.

The butterflied chops were rinsed and then pounded with a meat tenderizer until they were approximately 1/4″ thin (half the starting size).

Season both sides of the venison with salt and pepper.

Add 2 tablespoons of butter to a pan and melt over medium high heat.

Fry the venison on each side for 2-3 minutes, or until medium rare. Remember – cook it too long and you have shoe leather!

The Eggs

Add 4 inches of water to a pan and bring to a simmer.

Add 1 tablespoon of vinegar. This will help the eggs ‘form’.

Crack the egg into a small bowl. Create a whirlpool effect in the pan with a spoon and gently pour the egg into the middle of the whirlpool.

Cook until the whites are firm and the yolk is still dark. Cook too long and the yolks will get hard. Not good.

This takes about 3 minutes per egg. But don’t take my word for it, watch your eggs!

Bringing it All Together

Getting the timing right is a bit tricky. I start with the eggs since they can be dunked back in the water to be warmed up. Then the Hollandaise sauce and then the meat.

Toast and butter your english muffins.

Add a slice of venison to each muffin. Cut to size if necessary but I like the meat to overlap the muffin.

Add an egg to each.

Spoon Hollandaise sauce over each egg and sprinkle Tony Chachera’s Creole Seasoning over each or whatever garnish you like.

For the record, I don’t work for Tony Chachera’s Creole Seasoning. I just really really love it!

Venison Stock

This year I wanted to put everything on the deer to use – including the bones. So I kept most of the leg bones and cut them into smaller pieces using a tree lopper (those things come in SUPER handy when butchering deer) bagged them up and froze them.
I came across a Youtube video that shows how to make elk stock. Copying that recipe, I went to work.
Disclaimer: I have yet to try this stock in a dish of any sorts, I’ll update this post once I do.

Ingredients:
4-5 lbs of deer bones, cut so the marrow shows. Having some meat on the bones is preferable.
3 stalks of celery, cut into 4-6″ pieces
6 carrots, cut up into 4″ pieces
3 large onions, quartered
4 sprigs of rosemary
4 bay leaves
A big stock pot (21 quart)
Cheesecloth

Directions:
Preheat the oven to 400 degrees.
Place bones on a baking sheet and roast for 1 hour. If you choose, you can salt the bones and drizzle with olive oil.
After 1 hour, add vegetables to the pan and roast another 20 minutes.
Fill the stock pot with cold water, leaving 6″ of room to add your bones and vegetables.
Wrap the Rosemary and Bay leaves in cheesecloth and tie with butcher’s twine.
After bones and vegetables are done roasting, add to the stock pot.

Simmer on the stove top at least 12 hours. Some say go as long as 72 hours. The longer you go the more nutrients and flavor you’ll get from the marrow. Don’t  let it boil or the fat will get emulsified into the broth.

When done, use a tongs to pull out the big pieces. I then use a measuring cup and poured the broth through cheesecloth into large non-metallic bowls and refrigerated overnight.

As the broth cools the fat will move to the top and harden. Scoop the fat off and then put cheesecloth over the top of a measuring cup and ladle the broth into the measuring cup (through the cheesecloth). The cheesecloth will catch any fat or particles you may have missed. Fill the measuring cup to your desired amount and pour into zip loc bags. I went 2 cups per bag.

Lay the bags flat in the freezer and space them out so they will freeze quickly.

I ended up with 26 cups of broth.

Venison Marsala

Tonight I tried my hand at Venison Marsala! For this recipe I used a top round roast that was butterflied before being packaged.

Ingredients:

  • Seasoning Salt
  • 1/2 cup flour
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 1 cup of sliced mushrooms (I used button mushrooms)
  • 1/2 cup of beef broth (preferably venison broth, but I haven’t made mine yet!)
  • 2 green onions with tops – chopped
  • 2 tablespoons lemon juice
  • 1/4 cup of Marsala wine
  • Chopped parsley for garnish

Directions

1. After thawing the steaks in the refrigerator for 3 days (remember to wash the blood off every day) I rubbed them down with salt and washed thoroughly.

Butterflied Top Round Steaks

2. Next I cut each in half down the butterfly line.

3. Tenderize each piece using a meat tenderizer, working from the middle out to the sides on each side. After tenderizing each piece should be about 1/4″ thick. Then dust with seasoning salt.

Tenderized Top Round Steaks

4. Mix the flour, salt, and Parmesan cheese in a bowl. Dredge the meat through the flour mixture covering both sides.

5. Heat a skillet (cast iron baby!) over medium high heat and melt 2 tablespoons of butter.

6. Once the butter is hot, lay the meat in the pan and sear for about 2 minutes or until just browned. Turn over and repeat on the other side. Once both sides have been browned, remove from heat.

7. Add the remaining 2 tablespoons of butter to the pan and reduce to medium heat. Once butter is melted, add the mushrooms and onions. Sautee until mushrooms are tender.

8. Add the Marsala wine, lemon juice, and broth.

9. Bring to a simmer and add the meat back in to the pan and simmer covered for 10-15 minutes, turning every 5 minutes.

Simmering up some magic

10. Remove meat from the pan, pour a little gravy on top (don’t forget some mushrooms), garnish with parsley and serve!

The results are absolutely mouth-watering! Even a cut that most people would throw in a stew or send to the grinder was fall-apart tender and the gravy that was a result of the simmering process will end with clean plates and a pan that’s licked clean. Seriously, it’s that good. I get dizzy just thinking about how awesome this was.

Venison Marsala

I have a hunch this recipe would work equally well for bottom round or tip sirloin steaks. Backstraps deserve the grill (my humble opinion). Give it a shot, you won’t be disappointed!