Roast Of Venison With Remoulade And Fried Onion Rings Recipes

VENISON ROAST

Steps:

• Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

FRIED ONION RINGS

Steps:

• In a large, deep skillet, heat oil to 365 degrees F (180 degrees C).
• In a medium bowl, combine flour, beer, salt, and pepper. Mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels.

FRIED ONION RINGS

Steps:

• In a bowl, combine the buttermilk with the hot sauce and 2 teaspoons of Essence. Add the onion rings and press to coat. Marinate, covered, in the refrigerator for at least 1 hour.
• In a medium pot, heat the oil to 360 degrees F.
• In a shallow bowl or large dish, combine the flour with 2 tablespoons of the Essence. Dredge the onions in the seasoned flour, coating each ring evenly. Shake off any excess flour and carefully place the rings in the hot oil. Fry until golden brown, turning to cook evenly and prevent sticking, about 3 minutes per batch. Remove from the oil and drain on paper towels. Season the fried onion rings with Essence, and repeat with the remaining ingredients.
• Serve hot.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

ROAST VENISON

Steps:

• Place salt, pepper, ginger and oregano in small plate.
• Cut fat back into strips about 2"x1/4" (to fit easily into larding needle).
• Roll fat strips in herb seasoning until well coated. (if you have other things to do, you can freeze these as they are easier to work with cold).
• Place strips in larding needle and push through meat.
• Rub roast with oil and put in roasting pan.
• Pat any remaining seasoning onto roast.
• Pour butter over roast.
• Mix orange juice, stock, and sherry together and pour over roast.
• Bake, covered at 325 degrees for 5 hours.
• Baste every 15 - 20 minutes.
• Take out of oven and remove meat from pan.
• Skim fat from the natural gravy.
• Make a smooth paste from some of the fat and the flour, then add the Chianti, sherry, and orange zest.
• Stir back into the natural gravy, and cook over low heat for 10 minutes.
• Put roast back into pan, spread 1/4 cup of jelly over roast, cover pan, and continue in oven for another hour, basting as needed.
• Remove pan from oven.
• Place roast on platter and garnish with remaining jelly over roast, and orange slices around the roast.
• Put gravy in boat.
• Serve with baked potatoes and a green vegetable.

OVEN-BAKED ONION RINGS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Separate onion slices into individual rings.
• Whisk egg whites with milk in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper. Place panko crumbs into a separate bowl.
• Place onion rings into a large resealable plastic bag. Add flour, salt, and black pepper; seal bag and shake until rings are well coated with flour.
• Drop flour-coated onion rings into egg white-milk mixture, a few at a time, and toss lightly with tongs until coated. Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.
• Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.
• Bake in the preheated oven until onion rings are tender and crumbs are lightly golden brown, 12 to 15 minutes.