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Cooking Tips & Recipes :: Venison Recipe Using Fresh Herbs-Rosemary, Bay Leaves, Oregano Some cooking tips and recipes on cooking venison, deer meat, using fresh herbs. Most venison is overcooked that is a shame. If the venison has not been "aged" upon harvest a fantastic remedy to remove any "gamey" flavor is always to marinate the meat for 24 - 48 hours to get rid of that flavor in a very red wine. If you?ve had carpaccio with all the seared outside, red inside, it is quite similar towards the below venison recipe which can be exceptionally tasty. ? Garlic salt and ground pepper on outside, after marinating in the cheap crappy red for 24 hours ( can?t use my good drinking stuff! J) ? Sear venison in scorching skillet for as much as 2 minutes per side, ? Put in baking pan, ran a rosemary stem lengthwise through meat and hang rosemary leaves around it in baking pan, ? Also focusing on how rare the meat was without having sign of any visible fat, all lean, so I smeared couple pats of butter along top edge while goes in over would keep moist and meld flavors, ? Boiled some potatoes and small carrots in bay infused water approximately 10 minutes to precook them, ? Mixed the veggies in pan with venison and tossed veggies lightly with rosemary, ? Oven was preheated to 500 so put pan with meat in oven and immediately turned temperature as a result of 350 and baked for 10 minutes, ? Out of oven, sit for 5-6 minutes for juices to stabilize, and slice into medallions for any perfect meal. The venison medallions can be served on rice, alone, or in addition to bulgur wheat simmered in beef stock. Serve with fresh cabbage that's been simmered in chicken stock and an excellent rye bread and bottle of nice Cabernet, or Pinot blend. Other options for less lean venison cuts is venison burgers or ground venison to make chili, lasagna, etc. or perform some roasts. Slow cooking in crock pot heals all cooking faults! Also are capable of doing above recipe with your additions: Take thyme, sage, add a little splash of Worchester Sauce in addition to a splash of a great balsamic vinegar to the tenderloina make into a 500 degree oven for around 5-7 min. Deer Tenderloin must be warm only with this report and is best served rare with any sauce left to pour over and serve it on rice or potatoes with green beans. Also, you should not marinate, if it is aged first, if you are the hunter and harvest the deer yourself. When possible age at least a week and will age approximately 3 weeks, especially a mature buck or doe. Minimum aging is a week, even young deer, and may even be why venison ends up being so good with no above marination. However measuring only possible if you are the hunter and may age immediately. Deer venison is not left unbutchered for virtually any significant time period after felling. |