SWEET AND SPICY VENISON JERKY
Sweet, with a kick to it.
Provided by Kristi Whittington
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time P1DT4h15m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
- Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
- Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 22.1 g, Cholesterol 48.2 mg, Fat 6.5 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 1.3 g, Sodium 2186.4 mg, Sugar 18.1 g
SPICED BRAISED VENISON WITH CHILLI & CHOCOLATE
This can be eaten as stew or used in a pastry or cottage pie. The chocolate adds an extra richness and glossiness to the finished sauce
Provided by Barney Desmazery
Categories Main course
Time 2h55m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish and brown the meat in batches. Add the vegetables in the dish and brown lightly, then stir in the spices, chilli and flour, and cook for a few mins. Pour in the wine, stock and tomatoes, then add the herbs. Bring to a simmer.
- Cover with a lid and put in the oven for 1 hr 30 mins, then remove the lid and cook for a further 1 hr until the meat is really tender. Remove from the oven and leave to cool slightly, then stir in the chocolate and serve.
Nutrition Facts : Calories 452 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 59 grams protein, Sodium 0.8 milligram of sodium
25 BEST WAYS TO COOK VENISON
Steps:
- Select your favorite recipe.
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- Prep a venison recipe in 30 minutes or less!
Nutrition Facts :
SPICED VENISON WITH PARSNIP PUREE AND PARSLEY OIL
Steps:
- Bring a large quantity of salted water to a boil. Fill another bowl with water and add ice. Add the parsley to the boiling water and blanch until softened, about 2 minutes. Transfer to the ice water. When cold, drain and squeeze the parsley well to remove as much water as possible. Transfer to a blender and add the salt and sugar. Start the machine, and add the oil in a thin, steady stream. Blend until the blender jar feels slightly warm, 3 to 5 minutes.
- To make the parsnips, combine them and the garlic in a large saucepan, then add water to cover and a pinch of salt. Bring to a boil, reduce the heat, and simmer until the point of a knife inserted into the parsnips meets no resistance, about 25 minutes. Drain, transfer to a food processor, and puree. Add the honey and butter and season with salt and pepper to taste. Pulse to blend. Keep warm.
- To make the venison, combine the fennel, coriander, cardamom, and black pepper on a large plate and mix. Season the venison with the salt to taste and roll it lightly in the spice mixture to coat evenly.
- Heat a large skillet over high heat. Add the oil and swirl to coat the pan. Add the venison and sear it, turning once, about 8 minutes for medium-rare. Allow the meat to rest for 5 minutes, then slice into 6 pieces each.
- PLATING: Divide the puree among 4 serving plates. Surround each portion with 3 upright pieces of the venison, drizzle over the parsley oil, and serve.
SPICED VENISON ROAST
Make and share this Spiced Venison Roast recipe from Food.com.
Provided by queenbeatrice
Categories < 4 Hours
Time 3h5m
Yield 1 roast, 8 serving(s)
Number Of Ingredients 11
Steps:
- Brown roast, in bacon fat, on all sides, in roasting pan.
- Mix remaining ingredients together. Pour over roast.
- Cook 3 hours in a 350 degree Fahrenheit oven for 3 to 4 hours.
Nutrition Facts : Calories 353.8, Fat 7.7, SaturatedFat 1.8, Cholesterol 51.1, Sodium 455.6, Carbohydrate 9.7, Fiber 1.4, Sugar 6.5, Protein 61.9
SPICED VENISON STEAKS WITH RED-CABBAGE CONFIT AND RED-WINE SAUCE
Steps:
- Flatten each steak to a 3/4-inch thickness between 2 pieces of plastic wrap. In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush the peppercorns and the allspice berries coarse with the bottom of a heavy skillet. Press the peppercorn mixture into both sides of the steaks and chill the steaks, covered with plastic wrap, for at least 2 hours or overnight.
- In each of 2 heavy skillets heat 1/2 tablespoon of the butter and 1 1/2 tablespoons of the oil over moderately high heat until the foam subsides and in the fat sauté the steaks, seasoned with salt, for 3 to 4 minutes on each side, or until they are just springy to the touch for rare meat. Transfer the steaks with a slotted spatula to a platter and keep them warm, covered loosely. Pour off the fat remaining in the skillets, to each skillet add 1 tablespoon of the remaining butter and half the minced white scallion, and cook the scallion over moderate heat, stirring, until it is softened. Deglaze each skillet with 1/2 cup of the wine, scrapping up any brown bits clinging to the skillet, and pour the wine mixture form one skillet into the other. Boil the wine mixture until it is reduced to a glaze, remove the skillet from the heat, and whisk in the remaining 8 tablespoons butter, 1 tablespoon at a time, adding each new piece just before the previous one has melted completely. Whisk in the scallion green and salt and black pepper to taste. Divide the red-cabbage confit among 8 dinner plates, arrange a venison steak over each serving, and spoon some of the sauce over each steak.
SPICE-CRUSTED VENISON MEDALLIONS WITH JUNIPER SAUCE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pulverize coriander seeds, cumin seeds, allspice, 1 teaspoon juniper berries and 1/2 teaspoon black peppercorns in a spice grinder or mortar. Season venison with salt, and coat with ground spices. Set aside.
- Cook wine and stock together for 15 to 20 minutes, until reduced to a scant cup. Lightly crush remaining juniper berries and peppercorns, and add, with jam, brandy and gin. Simmer until jam melts. Strain through a fine sieve, and return to saucepan.
- Just before serving, heat grapeseed oil in a heavy skillet. Add venison and sauté over medium heat, turning to cook on all sides, until medium rare, about 10 minutes. An instant-read thermometer will register about 125 degrees. Do not overcook. Keep heat moderate so spices do not burn. Remove from heat.
- Over low heat, swirl butter into sauce with a whisk. Transfer venison to plates, and spoon sauce around.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 622 milligrams, Sugar 6 grams, TransFat 0 grams
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JUNIPER SPICED VENISON AND GREENS | MEATEATER COOK
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Cuisine AfricanCategory MainServings 4
- To make the juniper spice mix, add the juniper berries to a mortar and pestle and grind. Mix in the remaining ingredients and set aside until ready to use.
- Preheat the oven to 375 degrees. Season the radishes with about two tablespoons of oil, salt, pepper, the zest of 1/2 the lemon and a pinch of sugar. Spread across a sheet pan and roast in the oven for about 20-30 minutes, stirring occasionally until fork tender on the inside and crispy on the outside.
- Heat a couple tablespoons of oil in a large sauté pan over medium-high heat. Once hot, add the ground venison in one flat layer. Let the venison brown fully on one side and then brown the opposite. Once brown on both sides, use a spatula to scrape and crumble into smaller pieces. Sprinkle in the 2 1/2 teaspoons of juniper spice mix. Remove the venison and set aside on a clean plate. Add an additional tablespoon of oil if needed and sauté the onion for a few minutes until starting to caramelize. Add the garlic. Cook for about one minute until fragrant and add the greens. Reduce the heat and season the greens with salt, pepper and squeeze in the juice of half a lemon. You may want to cover the sauté pan with a lid to help steam the greens. Once they’ve started to wilt you can return the ground venison to the pan along with the roasted radishes and mix together. Season the dish to taste and add any additional spice mix if necessary.
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