Got a delivery of steaks and chops - only way I’ve prepared the steaks in the past is marinated, grilled, sliced thin w/ horseradish sauce (drive’s my 14yo vegetarian PETA-loving daughter crazy that it’s even in the house!). Any good recipes to share?
Tenderize the steaks as you would a beef round steak. Coat lightly with a flour, salt and pepper (or seasonings of your choice) mixture. Brown the meat on both sides, add more water (and maybe some chopped garlic and large onion chunks) and simmer covered for an hour or so (or 30-45 min if you are hungry and don’t need it quite as tender). Add a little more flour at the end if your gravy needs thickening.
Grind or chop the meat and use it in spaghetti and chili.
Maybe someone can give you a good sausage recipe because it’s great but mine turns out like crap.
Thanks, sounds great - might try to adapt that into some fajitas. The sausage and jerky are not going to be done until January, I wouldn’t take that on myself.
For once, I have an answer! Well sort of - I gotta check w/ my mom who makes the best venison on the planet. It’s my grandma’s recipe who used to be a waitress/cook in an Austrian pub a long time ago… Basically, you make a stew or roast (depending on size of meat) in a red wine sauce w/ cranberries, some orange, lots o’ butter, and some bay leaf and some other stuff. It’s served w/ bread dumplings, or boiled then butter fried potatoes (who said it was healthy?). It’s best.
If I can get a hold of it, I’ll just edit this post. Meantime, check epicurious.com for recipes.
JB
That sounds really good - ever think of deglazing the pan with some marsala and some sort of demiglace/stock? Add some sauteed mushrooms, and… mmmmmmmmmmm
If you have some backstrap or tenderloin:
Venison Picatta
Slice meat across the grain into thin slices. Pound with a mallet to make them thinner. Coat with seasoned flour and saute in olive oil. At the end, add lemon juice, white wine and capers. Cover and simmer for a few minutes. Add some parsley flakes and serve with some of the sauce and capers on top.
Can’t beat it with a stick!! And, it only takes 10-15 minutes.
I made this two nights ago. Unbelievable.
Ingredients: shredded mozarella cheese, chopped garlic (1-2 cloves depending on taste), basil, hard-boiled egg (trust me), a couple of slices of prosciutto(or any thinly sliced cured ham), and of course, the venison. I usually take a piece of the backstrap and cut it in half (long way) to make it thin.
Take the venison halves and pound out until they’re even thinner. Place a piece of the prosciutto on each half. Take the rest of the ingredients and mix together (chop up the egg into small pieces, and include with the moz. garlic and basil).
Take this mixture and spread over the halves evenly. Next, roll each piece up and either tie or bind with toothpicks, so they stay rolled.
Brown in a pan(I prefer EV olive oil) until all sides are just barely brown. Remove from pan and place in a dish/pan and place in the oven at 350 for about 20-25 minutes.
Definitely my favorite venison recipe.