Venison Stew Recipe
Isaac Said:
Recipe for good venison shanks. No soups or stews.?We Answered:
One of our simple favorites is Venison French Dip. Slice the venison in thin strips and cook quickly in rich beef Au jus. Place the meat on fresh bread rolls and dip in the Au jus. =)Venison Fajitas
Ingredients
* Fajita Seasoning:
* 2 teaspoons seasoned salt
* 1/4 teaspoon garlic salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon cayenne pepper
* 1 teaspoon dried oregano
*
* 1 1/2 pounds venison, cut into 2 inch strips
* 4 tablespoons vegetable oil
* 1 medium red bell pepper, cut into 2 inch strips
* 1 medium yellow bell pepper, cut into 2 inch strips
* 1 medium onion, cut into 1/2-inch wedges
* 12 fajita size flour tortillas, warmed
Directions
1. Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.
2. Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.
http://allrecipes.com/Recipe/Venison-Faj…
Grilled Venison Medallions with a Wild Mushroom Tomato Bordelaise
http://www.foodnetwork.com/recipes/emeri…
Marinated Venison Chops
http://recipes.epicurean.com/recipe/1674…
Mary Said:
what is the best recipe for venison?We Answered:
North East Venison Thai CurryPacket of Red or Green Thai Curry Paste,
400ml Coconut Milk
500gm North East Diced Venison
1 Tablespoon raw sugar
Method
Quickly, brown small quantities of the diced venison in a hot wok or high sided frying pan, remove each batch out of the wok and leave to rest on a plate. After lightly browning all the venison, cook the paste for a few minutes in the hot wok/pan. Add the browned venison, then gradually add coconut milk, add the sugar and simmer on low heat for 15 to 20 mins.
OR
North East Venison Steaks with Plum Zinfandel Sauce
Ingredients 500g of North East Venison Steaks
Pepper to taste
Olive oil
Plum Zinfandel Sauce (recipe follows)
Method Season venison steaks with pepper. Lightly spray pan or BBQ with olive oil. When hot cook steaks for 2 mins, turn, cook for 2 mins. Wrap steaks in foil and allow to rest for 5min. Serve hot on wild rice; nap with Plum Zinfandel sauce. Accompany with fresh steamed greens.
Plum Zinfandel Sauce - In medium saucepan bring to boil 4 large ripe plums, pitted and coarsely chopped, 1 1/3 cups Zinfandel wine and juice of 1/2 lemon, reduce heat and simmer 20 minutes. Puree in food processor or blender. Strain; keep warm.
OR
North East Venison Osso Bucco
Ingredients 6 pieces North East Venison Osso Bocco.
1/3 cup flour.
1 cup dry white wine.
1 x 400gm chopped tomatoes.
1 cup chicken stock.
2 tablespoons olive oil.
2 cups chopped onion.
2 cups chopped carrot into cubes.
1 cup chopped celery.
2 cloves finely chopped garlic cloves.
1/4 cup chopped parsely.
1 tablespoon chopped fresh basil.
1 Bay leaf.
1 teaspoon lemon grind.
Salt and pepper to taste.
Method Pre heat oven to 180 degrees. Sprinkle salt and pepper over venison, then dust in flour. In a large frypan, heat oil and quickly brown venison on both sides. Lay flat in baking dish. Combine onion, garlic, carrot, celery and place on top of meat. Wisk wine, chicken stock and tin tomatoes, then pour over the top of meat and veggies. Add bay leaf and cook for 20 mins uncovered. Cover and bake for a further 1 to 1.5 hours or until meat falls of the bone with a fork. Sprinkle with fresh herbs and lemon grid approximately 5 minutes before removing from the oven.
Hints: Serve with sweet potato mash, rice or rissoto
(Add slices of capsicum &/or snow peas just before serving if desired).
Serve with Rice.
JM