SLOW COOKED VENISON
My dad brings home venison each year, and my mom never knew how to cook it. When I was 16, I threw some venison and a few spices and sauces into the slow cooker before heading off to school. We were all surprised that it turned out great! I've perfected the recipe since then.
Provided by a
Categories Meat and Poultry Recipes Game Meats Venison
Time 5h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook 2 more minutes until softened.
- Place venison roast into a slow cooker, and sprinkle with onion mixture. Stir together ketchup, Worcestershire sauce, soy sauce, chile-garlic sauce, water, salt, and pepper. Pour over the venison.
- Cover and cook on Low until tender and no longer pink, 4 to 5 hours.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 17 g, Cholesterol 85.7 mg, Fat 6.3 g, Fiber 1.2 g, Protein 25.5 g, SaturatedFat 1.5 g, Sodium 2595.9 mg, Sugar 10 g
SLOW-COOKED VENISON
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead. They'll need to cook perhaps 30 minutes longer, but they're delicious and worth the wait.
Provided by John Besh
Categories Game Dinner Fall Simmer Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 17
Steps:
- 1. Season the venison generously all over with salt and pepper. In a cast iron pot, heat the bacon drippings over high heat. Add the venison and sear on all sides until golden broth, 2-3 minutes per side. Remove the venison from the pot and set aside.
- 2. Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook until they turn a rich mahogany color, stirring frequently. Add the flour and stir until well combined. Add the tomatoes, dried mushrooms, and garlic. Bring the mixture to a boil and slowly stir in the beef broth and red wine.
- 3. Raise the heat and bring to a boil. Add the thyme, rosemary, bay leaves, sugar, and venison. Reduce to a low simmer, cover, and cook for about 1 1/2 hours, until the meat pulls easily from the bone. Taste and season well.
- 4. Transfer the venison to a cutting board and remove the bone. Slice the meat into rough chunks and return to the pot to warm. Discard the herb sprigs and bay leaves.
- 5. Serve the venison in shallow bowls over Louisiana rice, pasta, or mashed potatoes.
SLOW-COOKED VENISON WITH RED WINE AND ROSEMARY
Steps:
- 1. Heat the oil in a large, heavy-based, flameproof casserole dish over a high heat. Season the meat and fry half of it in the dish for 5 minutes, turning once or twice until the meat is well browned. Transfer to a plate then repeat with the remaining meat. Set the venison to one side. 2. Place the carrot and onion in the pan and cook for 3 minutes, or until the vegetables are beginning to soften. Add the rosemary and tomato purée, and cook for a further 2 minutes, stirring from time to time. 3. Return the meat to the pan, add the wine and stock then bring to the boil. Reduce to a gentle simmer, then cover and cook for 1½ hours, stirring occasionally. Remove the lid and simmer for a further 30 minutes until the sauce is reduced, stirring as necessary. 4. Using the back of a spoon, roughly break up the diced venison. Check the seasoning and serve stirred through fresh Basil Pappardelle or other wide noodle. Cook's tips This stew can be made ahead and refrigerated overnight or frozen. If frozen, defrost thoroughly before heating gently in a pan with a little extra stock or water, until piping hot. Drinks recommendation: Serve with a medium-bodied red.
VENISON WITH ROSEMARY AND DRIED CHERRIES
I found this on the internet whilst looking for recipes to use some dried cherries I bought on holiday-something I can't ever buy locally. I haven't made this but love venison, so I think I will.
Provided by JustJanS
Categories Deer
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Using a spice grinder or mortar and pestle, combine rosemary, coriander seeds and garlic to make a paste, add 1 teaspoon olive oil.
- Pat venison dry with a paper towel.
- Divide paste in half and rub each tenderloin evenly with paste.
- Cover and refrigerate for 20 minutes.
- Heat oven to 450f.
- Heat remaining olive oil in a heavy bottomed sauté pan over high heat.
- Season venison with salt and pepper.
- Cook tenderloins until browned, turning once, about 6 minutes.
- Place venison in oven and roast until a meat thermometer inserted diagonally into centre registers 125°F (about 8 to 10 minutes).
- Transfer meat to a plate and cover loosely with foil.
- Add wine and cherries to the sauté pan over medium high heat, stirring with a wooden spoon to loosen any brown bits left on the pan.
- In a small bowl combine beef broth, water and cornstarch.
- Whisk into wine mixture and simmer until thickened, about 5 minutes.
- Whisk in honey, season with salt and pepper.
- Slice venison thinly and serve with sauce.
Nutrition Facts : Calories 137.8, Fat 5, SaturatedFat 0.7, Cholesterol 0.2, Sodium 151, Carbohydrate 19, Fiber 1.1, Sugar 7.3, Protein 2.6
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