makes four servings
One 1 1/2-pound rack of venison
4 garlic cloves, smashed
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup plus 2 tablespoons coarsely chopped cilantro
6 thin slices of smoky bacon (3 ounces)
1/2 cup chicken stock or canned low-sodium broth
1 tablespoon unsalted butter
Set the venison in a glass or ceramic baking dish and rub with the smashed garlic. Pour the olive oil over the meat. Cover and refrigerate overnight.
Transfer the venison to a plate; discard the garlic and reserve the oil. In a large, ovenproof skillet, heat 1 tablespoon of the reserved oil until shimmering. Season the venison with salt and pepper and cook over moderately high heat until browned all over, about 3 minutes per side. Transfer to a plate to cool. Wipe out the skillet.
Press 1/2 cup of the cilantro onto the meaty top of the venison. Wrap the bacon around the meat, between the rib bones, overlapping slightly. Using cotton string, tie up the rack at 1/2-inch intervals to secure the bacon. Let stand at room temperature for up to 2 hours.
Preheat the oven to 400°. Heat 1 tablespoon of the reserved oil in the skillet until shimmering. Set the venison in the skillet, bacon side down, and cook over moderate heat, turning, until browned all over, about 10 minutes. Turn the rack bacon side up and roast in the oven for about 20 minutes, or until an instant-read thermometer inserted in the center of the meat registers 115° to 120°. Transfer the venison to a carving board, cover loosely with foil and let rest for 5 minutes.
Pour off the fat from the skillet. Add the chicken stock and boil, scraping up any browned bits from the bottom of the skillet, until reduced to 1/4 cup, about 2 minutes. Remove from the heat and whisk in the butter. Add the remaining 2 tablespoons of cilantro.
Carve the venison into 4 thick chops and transfer to plates. Spoon the pan sauce over the chops, and serve.
bacon recipe courtesy of: The Food & Wine Test Kitchen, "America's Powerhouse Wines," October 2001
Showing posts with label deer. Show all posts
Showing posts with label deer. Show all posts
Saturday, March 12, 2011
Tuesday, February 24, 2009
1387. BRAISED VENISON with BACON, CHESTNUTS and WILD MUSHROOMS in a RICH MADEIRA SAUCE
serves four to six
2 lb cubed shoulder of venison
8 oz. bacon
1 x 200 grams pack cooked and peeled whole chestnuts
¾ oz dried porcini mushrooms
1 pint rich Madeira
2 tablespoons olive oil
2 medium onions, sliced
2 cloves garlic, sliced
6 oz small dark-gilled chestnut mushrooms
1 rounded tablespoon plain flour
a few sprigs fresh thyme
2 bay leaves
salt and freshly milled black pepper
Pre-heat the oven to 275°F. You will also need a 6 pint lidded flameproof casserole.
Begin by heating half the oil in the casserole and, when it’s hot, add the onions and cook them for about 6 minutes, till they’re dark and caramelised at the edges. Then add the garlic, stir and cook for a further minute before removing the whole lot to a plate, using a draining spoon.
Next, add the bacon to the casserole, toss them around in the hot fat till they turn golden, then transfer them, too, to the plate.
Now add the rest of the oil and, keeping the heat high, brown the cubes of meat, about 6 at a time, removing them to join the onions as you go. After that, add the fresh mushrooms and toss them around in the hot juices for another minute, then return everything from the plate back to the casserole.
Stir well now, add a good seasoning of salt and pepper, then sprinkle in the flour, stirring again to soak up the juices, then gradually add the Madeira, still stirring. Finally, add the thyme, the bay leaves, chestnuts and the dried porcini (having rinsed them first under a tap and broken up any extra-large pieces).
As soon as the whole thing reaches simmering point, put a lid on and transfer it to the oven to braise slowly for 2½ hours. Then remove the braised venison from the oven and, when it’s absolutely cold, transfer it to a plastic freezer box and freeze till needed.
courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill, GU21 9AA
2 lb cubed shoulder of venison
8 oz. bacon
1 x 200 grams pack cooked and peeled whole chestnuts
¾ oz dried porcini mushrooms
1 pint rich Madeira
2 tablespoons olive oil
2 medium onions, sliced
2 cloves garlic, sliced
6 oz small dark-gilled chestnut mushrooms
1 rounded tablespoon plain flour
a few sprigs fresh thyme
2 bay leaves
salt and freshly milled black pepper
Pre-heat the oven to 275°F. You will also need a 6 pint lidded flameproof casserole.
Begin by heating half the oil in the casserole and, when it’s hot, add the onions and cook them for about 6 minutes, till they’re dark and caramelised at the edges. Then add the garlic, stir and cook for a further minute before removing the whole lot to a plate, using a draining spoon.
Next, add the bacon to the casserole, toss them around in the hot fat till they turn golden, then transfer them, too, to the plate.
Now add the rest of the oil and, keeping the heat high, brown the cubes of meat, about 6 at a time, removing them to join the onions as you go. After that, add the fresh mushrooms and toss them around in the hot juices for another minute, then return everything from the plate back to the casserole.
Stir well now, add a good seasoning of salt and pepper, then sprinkle in the flour, stirring again to soak up the juices, then gradually add the Madeira, still stirring. Finally, add the thyme, the bay leaves, chestnuts and the dried porcini (having rinsed them first under a tap and broken up any extra-large pieces).
As soon as the whole thing reaches simmering point, put a lid on and transfer it to the oven to braise slowly for 2½ hours. Then remove the braised venison from the oven and, when it’s absolutely cold, transfer it to a plastic freezer box and freeze till needed.
courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill, GU21 9AA
Wednesday, February 21, 2007
653. BACON-WRAPPED GRILLED DEER TENDERLOIN
makes four servings
2 pounds deer tenderloin, cut into ½-inch slices
1/3 cup honey
1 tablespoon liquid smoke flavoring
2 tablespoons seasoning salt
2 tablespoons soy sauce
Pinch cayenne pepper or dash Tabasco
½ cup pickled jalapeno peppers, or substitute sliced fresh jalapeno pepper
4 ounces cream cheese
½ pound partially cooked bacon strips, cut in half
12 to 16 pineapple chunks, about 1-inch squares
8 to 10 wooden skewers, soaked in water for 30 minutes
Lightly pound meat into ¼-inch thick medallions. In a bowl, combine honey and next next ingredients. Add meat, toss to coat, cover and refrigerate for 6 to 8 hours. Spread meat on a flat surface. For each piece, place two to three jalapenos and about 1 teaspoon of cream cheese on the middle. Roll meat snugly, wrap with ½ slice bacon and secure with skewer. Alternate two pieces rolled meat and two pineapple chunks on each skewer. Place skewers over white-hot coals and grill two to four minutes per side or to desired doneness.
courtesy of: Rob Robertson, Madison, Mississippi / ESPN Outdoors
2 pounds deer tenderloin, cut into ½-inch slices
1/3 cup honey
1 tablespoon liquid smoke flavoring
2 tablespoons seasoning salt
2 tablespoons soy sauce
Pinch cayenne pepper or dash Tabasco
½ cup pickled jalapeno peppers, or substitute sliced fresh jalapeno pepper
4 ounces cream cheese
½ pound partially cooked bacon strips, cut in half
12 to 16 pineapple chunks, about 1-inch squares
8 to 10 wooden skewers, soaked in water for 30 minutes
Lightly pound meat into ¼-inch thick medallions. In a bowl, combine honey and next next ingredients. Add meat, toss to coat, cover and refrigerate for 6 to 8 hours. Spread meat on a flat surface. For each piece, place two to three jalapenos and about 1 teaspoon of cream cheese on the middle. Roll meat snugly, wrap with ½ slice bacon and secure with skewer. Alternate two pieces rolled meat and two pineapple chunks on each skewer. Place skewers over white-hot coals and grill two to four minutes per side or to desired doneness.
NOTE: This recipe works well with tenderloins or backstraps. Don't pulverize the meat into oblivion. A light pounding until the meat is of even thickness, about ¼-inch, will suffice. If you're sensitive to salt, reduce the seasoning salt by half.
courtesy of: Rob Robertson, Madison, Mississippi / ESPN Outdoors
Friday, October 06, 2006
515. TERRINE of VENISON, PORK, and BACON with JUNIPER and PISTACHIO NUTS
Serves 10-12
1 lb minced venison
1 lb ready-minced pork
8 oz rindless smoked streaky bacon, cut into 1/8” strips
30 juniper berries, coarsely crushed
1 dstsp mixed peppercorns, coarsely crushed
4 oz ready-shelled pistachio nuts, cut in half
¼ tsp powdered mace
1 tsp chopped fresh thyme
2 tsp salt
6 fl oz dry white wine
1 fl oz brandy
2lb loaf tin (7 ½” x 4 ¾” x 3 ½” deep) or 3 pint terrine
Pre-heat oven to 150oc (300of, Gas 2)
Place venison, pork, bacon, juniper berries, peppercorns, pistachio nuts thyme, mace, salt, wine and brandy in a bowl. Thoroughly combine using fork or hands. Cover bowl with a cloth and leave to marinate for 2 hours.
Pack the mixture into the loaf tine or terrine, cover the surface with a double thickness of foil. Place in a roasting tin, on the middle shelf of the oven. Pour in about 1” boiling water and cook for 1 ¾ hours.
Remove from oven and leave (with foil on) for 30 minutes.
Place 2 x 1 lb weights on top (or something equivalent ie tins of tomatoes).
When terrine cold place in fridge (keep weights on) and leave overnight.
Remove from fridge an hour before serving. Serve with toast.
courtesy of: Cornbury Park Estate, Charlbury Oxfordshire, England
1 lb minced venison
1 lb ready-minced pork
8 oz rindless smoked streaky bacon, cut into 1/8” strips
30 juniper berries, coarsely crushed
1 dstsp mixed peppercorns, coarsely crushed
4 oz ready-shelled pistachio nuts, cut in half
¼ tsp powdered mace
1 tsp chopped fresh thyme
2 tsp salt
6 fl oz dry white wine
1 fl oz brandy
2lb loaf tin (7 ½” x 4 ¾” x 3 ½” deep) or 3 pint terrine
Pre-heat oven to 150oc (300of, Gas 2)
Place venison, pork, bacon, juniper berries, peppercorns, pistachio nuts thyme, mace, salt, wine and brandy in a bowl. Thoroughly combine using fork or hands. Cover bowl with a cloth and leave to marinate for 2 hours.
Pack the mixture into the loaf tine or terrine, cover the surface with a double thickness of foil. Place in a roasting tin, on the middle shelf of the oven. Pour in about 1” boiling water and cook for 1 ¾ hours.
Remove from oven and leave (with foil on) for 30 minutes.
Place 2 x 1 lb weights on top (or something equivalent ie tins of tomatoes).
When terrine cold place in fridge (keep weights on) and leave overnight.
Remove from fridge an hour before serving. Serve with toast.
courtesy of: Cornbury Park Estate, Charlbury Oxfordshire, England
Sunday, February 26, 2006
294. ROLLED STUFFED ROAST of VENISON with BACON
6 slices of bacon
1 medium onion, chopped
½ cup chopped celery
½ cup chopped carrot
1/3 cup seasoned dry bread crumbs
2 teaspoons dried parsley flakes
¼ teaspoons salt
1/8 teaspoon pepper
3-4 lb. roast of any big game or regular meat up to an inch thick
3 slices of bacon, cut in half
Heat oven to 325°. Fry first part of bacon and reserve 3 tablespoons of fat, drain bacon on paper towel. Crumble bacon and set aside. Cook and stir onion, celery, and carrot in reserved bacon fat over medium heat until tender. Remove from heat. Stir in crumbled bacon, bread crumbs, parsley flakes, salt and pepper. Spread vegetable mixture firmly into meat. Roll up jelly-roll style, rolling with grain of the meat. Tie roast with kitchen string or whatever works for you. Place in roasting pan. Top roast with 3 halved slices of bacon. Roast to desired doneness, 22 to 33 minutes per pound.
courtesy of: Ed and Regina Woods / Woods Smoked Meats, 1501 Business Hwy. 54 West, Bowling Green, Missouri 63334, 573-324-2247
1 medium onion, chopped
½ cup chopped celery
½ cup chopped carrot
1/3 cup seasoned dry bread crumbs
2 teaspoons dried parsley flakes
¼ teaspoons salt
1/8 teaspoon pepper
3-4 lb. roast of any big game or regular meat up to an inch thick
3 slices of bacon, cut in half
Heat oven to 325°. Fry first part of bacon and reserve 3 tablespoons of fat, drain bacon on paper towel. Crumble bacon and set aside. Cook and stir onion, celery, and carrot in reserved bacon fat over medium heat until tender. Remove from heat. Stir in crumbled bacon, bread crumbs, parsley flakes, salt and pepper. Spread vegetable mixture firmly into meat. Roll up jelly-roll style, rolling with grain of the meat. Tie roast with kitchen string or whatever works for you. Place in roasting pan. Top roast with 3 halved slices of bacon. Roast to desired doneness, 22 to 33 minutes per pound.
courtesy of: Ed and Regina Woods / Woods Smoked Meats, 1501 Business Hwy. 54 West, Bowling Green, Missouri 63334, 573-324-2247
Sunday, November 20, 2005
195. VENISON BACON ROLLS
2 lb. deer steaks
8 strips bacon, cooked until done, NOT crisp
bacon drippings
salt & pepper
1 clove garlic, minced
flour
1 medium onion, chopped
2 beef bouillon cubes
2 cups water
1/4 teaspoon marjoram
1 tablespoon parsley
1/4 teaspoon dry mustard
Pound steaks until thin enough to roll.
Place cooked bacon on the steaks and sprinkle with salt & pepper to taste, the minced garlic and a few pieces of onion.
Roll up the steaks. Roll steaks in the flour.
Brown in the bacon drippings. Remove and drain grease.
While the steaks are cooking, bring the water to a boil in a sauce pan. Turn off the heat and add the bouillon cubes and stir until disolved.
Add the parsley, marjoram, dry mustard and the rest of the onion to the bouillon.
Pour the bouillon mixture into a skillet. Add the steaks.
Cover and simmer for 1 1/2 hours or until tender.
Serve using the sauce to pour over the steaks or on potatoes.
Enjoy!
courtesy of: Backwoods Bound, 619 W Legion Street, Columbia, IL 62236
8 strips bacon, cooked until done, NOT crisp
bacon drippings
salt & pepper
1 clove garlic, minced
flour
1 medium onion, chopped
2 beef bouillon cubes
2 cups water
1/4 teaspoon marjoram
1 tablespoon parsley
1/4 teaspoon dry mustard
Pound steaks until thin enough to roll.
Place cooked bacon on the steaks and sprinkle with salt & pepper to taste, the minced garlic and a few pieces of onion.
Roll up the steaks. Roll steaks in the flour.
Brown in the bacon drippings. Remove and drain grease.
While the steaks are cooking, bring the water to a boil in a sauce pan. Turn off the heat and add the bouillon cubes and stir until disolved.
Add the parsley, marjoram, dry mustard and the rest of the onion to the bouillon.
Pour the bouillon mixture into a skillet. Add the steaks.
Cover and simmer for 1 1/2 hours or until tender.
Serve using the sauce to pour over the steaks or on potatoes.
Enjoy!
courtesy of: Backwoods Bound, 619 W Legion Street, Columbia, IL 62236
Subscribe to:
Posts (Atom)