Venison Recipe Using Fresh Herbs - Rosemary, Bay Leaves, Oregano, Thyme

Some cooking tips and recipes on cooking venison, deer meat, using fresh herbs.

Most venison is overcooked which is a shame. If the venison was not "aged" upon harvest a good remedy to remove any "gamey" flavor is to marinate the meat for 24 - 48 hours to remove that flavor in a red wine. If you've had carpaccio with the seared outside, red inside, it is very similar to the below venison recipe which is exceptionally tasty.

• Garlic salt and ground pepper on outside, after marinating in a cheap crappy red wine for 24 hours (can't use my good drinking stuff!)

• Sear venison in very hot skillet for approximately 2 minutes per side,

• Put in baking pan, ran a rosemary stem lengthwise through meat and put rosemary leaves around it in baking pan,

• Also knowing how rare the meat was with no sign of any visible fat, all lean, so smear couple pats of butter along top edge so when goes in over will keep moist and meld flavors,

• Boil some potatoes and small carrots in bay infused water for about 10 minutes to precook them,

• Mixed the veggies in pan with venison and tossed veggies lightly with rosemary, sprinkle with dried oregano,

• Oven had been preheated to 500 so put pan with meat in oven and immediately turned temperature down to 350 and baked for 10 minutes,

• Out of oven, sit for 5-6 minutes for juices to stabilize, and slice into medallions for a perfect meal.

The venison medallions can be served on rice, alone, or on top of bulgur wheat simmered in beef stock. Serve with fresh cabbage that has been simmered in chicken stock and a good rye bread and bottle of nice Cabernet, or Pinot blend. The dried oregano is a healthy herb additive to increase the antioxidant properties of the meal. Other options for less lean venison cuts is venison burgers or ground venison and make chili, lasagna, etc. or do some roasts. Slow cooking in crock pot heals all cooking faults!

Also can do above recipe using these additions:

Take thyme, sage, add a little splash of Worcestershire Sauce and also a splash of a good balsamic vinegar to the tenderloin and place into a 500 degree oven for about 5-7 min.

Deer Tenderloin should be warm only on the inside and is best served rare with any sauce left to pour over and serve it on rice or potatoes with green beans.

Also, no need to marinate, if it is aged first, if you are the hunter and harvest the deer yourself. When possible age at least a week and can age up to 3 weeks, especially an older buck or doe. Minimum aging is one week, even young deer, and may be why venison turns out to be so good without the above marination. However that is only possible if you are the hunter and can age immediately. Deer venison can not be left unbutchered for any significant time period after felling.

Delicious Venison Stew Recipe For Healthy and Economical Wild Game Cooking

Health considerations are one reason why there is a growing popularity of wild game. Venison contains about half the calories of beef, and has just one-eighth of the fat. Also, because of the low fat content, venison freezes well.

This flavorful venison stew recipe makes an inexpensive meal out of what can be an expensive piece of meat. It works perfectly for tougher cuts of venison, as the slow cooking tenderizes the meat nicely. This venison recipe also turns out great in the crockpot.

Ingredients:

1 pound venison stew meat, cut into 1/2-inch chunks

1/2 teaspoon oregano

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon ground cumin

2 tablespoons vegetable oil

1 medium red bell pepper, diced

1 medium onion, diced

2 garlic cloves, minced

1 1/2 cups unsalted beef stock

1/3 cup chili sauce

1/2 cup dried apricots, diced

1 14 1/2-ounce can white or yellow hominy

1 14 1/2-ounce can black beans, drained and rinsed

juice of 1 lime

1 tablespoon minced cilantro

Directions:

Preheat oven to 325 degrees fahrenheit, unless using a crockpot.

Toss the venison cubes with a light coating the oregano, salt, pepper, and cumin. Warm the oil in a frying pan over medium heat on the stove top. Brown quickly, then remove with a slotted spoon and place in a crockpot, dutch oven, or a large and heavy pot.

Saute the onion, garlic, and bell pepper in the remaining oil. When they have softened, spoon the vegetables from the pan and put in the larger pot with the venison. Add the beef stock, chili sauce, and apricots. Stir to combine, and cover the pot.

Cook the venison stew over in the pot over low heat (slow simmer) for at least 6 hours, stirring occasionally, and until the venison is tender.

During the last half hour of cooking, mix the hominy and black beans into the stew. Take the stew off the heat, stir in the lime juice, and add the tablespoon of cilantro.

Serve the venison stew hot, adding more cilantro, if desired. 

Cooking Recipe - Campers Fresh and Tasty Venison Goulash Recipe

Sometime ago I wanted to take my family on another camping trip which everyone in my family seems to enjoy. I wanted to make this one a little different because I know people get bored with the same limited food choices. So I decided to come up with a more exciting camping recipe than usual.

If you feel like trying something different when camping and you have a camp fire going here is a great dish for you. This Venison Goulash recipe will get your taste buds going.

The day is drawing to a close and you have lit a camp fire. You are going to prepare a dish in a Dutch Oven or an earthenware pot and place onto the embers of your camp fire. This dish is highly nutritious, full of vitamins, iron and minerals. It is also very rich and tasty.

The meat ingredient for this dish is Venison. Venison has a strong meaty flavor which other meats you buy in the shops do not have. It is so much higher in vitamins, protein and iron, much more so than other meats. Another excellent benefit is there is no fat or very little of it.

INGREDIENTS - serves 4

11/2 lb (700 grams) of venison cut into cubes
2 tablespoons of olive oil
3 medium onions thinly sliced
2 tablespoons of paprika
salt and pepper
1 large red pepper thinly sliced with pith and seeds removed
2 cloves of garlic finely chopped
1/2 a bottle of red wine
4 large carrots chopped
1 pint of water

METHOD

Put the olive oil in a large pan and warm it up. Add the rich textured venison and sprinkle on the salt and pepper for seasoning. Also add the paprika for that little extra taste.

Brown the meat to seal in the goodness and taste. Add the onions and garlic. Saute until the onions are soft. Add the red wine and simmer for 10 minutes. This will give the meat extra richness and flavor.

Transfer all the contents into a Dutch Oven or an earthenware pot. Add the carrots and a pint of water. Put the oven or pot onto the embers of your camp fire and surround the pot with the embers.

Do not cover the pot so you can examine the contents from time to time. Cook for approximately 1.5 hours until the venison is tender. Use a fork to test the meat.

This dish is traditionally served with wide noodles but you may prefer mash potatoes or rice. I hope this recipe has wetted your appetite. It really is a delicious, good, wholesome meal full of vitamins, iron and minerals.

Venison - Ideas for Cooking, A Venison Recipe

"Tis the season for venison!"

Hunting season opened the week before thanksgiving in Virginia. Since we are in North Carolina, why does it matter when hunting season opened in Virginia?

I was born and raised in Virginia and my parents still live there and my dad hunts, ALMOST every day of the season. He killed 2 deer already and having visited over the holiday weekend, we brought some home to freeze. I feel very fortunate to have a resource (Dad). It's better than store bought and cheaper too.

I grew up on the stuff and I love it. What do we do with it? Well my favorite recipe of all is to follow Julia Child's recipe for Boeuf Bourguignon. I even served it at a private party for 150 people and even though it was labeled, people didn't see the label and many people who swear they do not eat venison, loved it. Better yet, hunters who eat venison all the time told us that it was the best they had ever eaten.

What else do we do with it? Venison Stew, Venison Jerky (my niece J.J.'s husband Chris makes the best), Venison ground up in everything from Spaghetti to Sloppy Joes, Venison Barley Soup, Venison
Mushroom Soup, Marinated Grilled Venison Kabobs, Venison Sausage, Venison ala Mode, Venison Roast, Stuffed Venison Roast, Venison Chili, Venison
Daube, Venison Steaks, Venison Chops, Venison medallions, Venison Braised in Balsamic Vinegar, Venison Enchiladas, Venison Burritos. That's enough to get you cooking!

My everyday Venison Stew Recipe:

2 pounds venison stew meat

1 small onion, peeled

Several sprigs of parley, thyme and 1 bay leaf

3 tablespoons olive oil

2 cups chopped onions

1 cup chopped celery

1 cup chopped carrots

1 tablespoon chopped garlic

1 tablespoon chopped fresh thyme

2 bay leaves

1/4 cup flour

4 cups stock

4 russet potatoes, peeled and cubed

4 carrots, peeled and sliced

3 T butter

1/4 cup flour

Salt and black pepper

Crusty bread

Pressure cook venison with onion and herbs, with enough water to cover under pressure for 30 minutes. If you don't have a pressure cooker, you can
simmer; it will just take alot longer. Cool, strain, reserving stock. Shred venison.

Saute onions, celery and carrots in olive oil until onions are translusent. Add garlic and cook a minute longer. Add to venison and stock. Add potatoes,
carrots, thyme and bay leaves. Cook until potatoes and carrots are done. Season with salt and pepper to taste. Make a roux with butter and flour
stirring until lightly browned. Add to venison off the heat and whisk in to remove lumps. Serve with bread for dipping.

For another great venison recipe: visit our recipe-of-the-week Venison Bourguignon [http://www.swankcatering.com/venison-bourguignon.html]

I realize that everyone doesn't have access to venison and lots of people have an opinion about it, but I know, if you like beef, you'll like these recipes.

The deer populations, at least in our area, are a are huge and a real menace. We have a compound around the vineyard to keep them out.
Too bad my husband doesn't hunt because it would help in reducing the population and keep good food on the table. In the meantime, enjoy these
recipes for venison and if you want recipes from the list above, do not hesitate to ask.