Elk Rosemary Recipes

PAN-SEARED VENISON WITH ROSEMARY AND DRIED CHERRIES

Pan-Seared Venison with Rosemary and Dried Cherries image

Categories Roast Dried Fruit Rosemary Venison Red Wine Fall Gourmet

Number Of Ingredients 11

Ingredients

1 1/2 teaspoons chopped fresh rosemary
1 teaspoon coriander seeds
1 large garlic clove
1 1/2 teaspoons extra-virgin olive oil
1 (1-lb) venison tenderloin
1/4 cup dry red wine
1/4 cup dried tart cherries
3/4 cup fat-free beef broth
1/2 cup water
1 teaspoon cornstarch
2 tablespoons black-currant jelly

Steps:

Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
Preheat oven to 450°F.
Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.
Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
Cut venison into 1/4-inch-thick slices and serve with sauce.

ELK ROSEMARY

Elk Rosemary image

Number Of Ingredients 11

Ingredients

5 to 7 pounds elk venison roast
4 to 6 cloves garlic, diced and thin sliced
2 to 3 pounds small red potatoes
2 pounds carrots, scrubbed and sliced diagonally in 1-inch chunks
1 to 2 medium onion, quartered
1 cup burgundy wine (more if you need it)
1 cup water or soup stock
1 bunch parsley
olive oil
salt and pepper
2 to 3 tablespoons fresh rosemary

Steps:

Place a 14-inch Dutch oven over 8 - 10 briquets and add 1/4 cup olive oil. Salt and pepper or season the roast to taste. Saute garlic and then lightly brown the roast on all sides. Add the wine and soup stock to the Dutch oven along with half the onions. Sprinkle part of the rosemary over the roast. Place 14 - 16 briquets on the lid and cook for 30 - 45 minutes. At this point check your liquid. There should be at least 1-2 inches around the roast. Add water if needed. Place the carrots and potatoes around the roast and continue cooking for another 30 - 40 minutes. Be ready to add more charcoal if your coals begin to look too puny. I like onions only slightly cooked so, I'll add the rest of my onions and sprinkle with the rest of the rosemary about fifteen minutes before I take the roast off the heat. Your roast should be medium to well done after 1 1/2 - 2 hours. Decrease cooking time accordingly for a rare to medium rare roast. Pull the roast out of the Dutch oven and let rest for a few minutes before slicing. Serve the vegetables right from the Dutch oven and spoon the liquid over the meat and veggies.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Meat in Camp

Nutrition Facts : Nutritional Facts Serves

BRAISED VENISON WITH ROSEMARY AND SHIITAKE

Braised Venison with Rosemary and Shiitake image

Try my savory and sophisticated dish I created to please my hunter. I like to serve this with spaetzle, merlot, and salad.

Provided by RUTHWARD

Categories Venison Recipes

Time 2h25m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons bacon drippings
1 ½ pounds venison, cut into 2 inch cubes
2 cups fresh shiitake mushrooms, stemmed and sliced
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons cognac or brandy
2 cups dry red wine
1 cube beef bouillon
¼ teaspoon black pepper
½ teaspoon dried thyme leaves
1 ¼ teaspoons dried rosemary
2 bay leaves
1 (8 ounce) package baby carrots
1 tablespoon cornstarch
2 tablespoons water

Steps:

Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 20.4 g, Cholesterol 144.6 mg, Fat 4.4 g, Fiber 3.7 g, Protein 42.2 g, SaturatedFat 1.7 g, Sodium 371.1 mg, Sugar 6.7 g

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