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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 which is a shame. If the venison wasn't "aged" upon harvest a good remedy to take out any "gamey" flavor is always to marinate the meat for 24 - 48 hours to take out that flavor in a red wine. If you?ve had carpaccio while using seared outside, red inside, it is incredibly similar towards the below venison recipe which is exceptionally tasty. ? Garlic salt and ground pepper on outside, after marinating in a very cheap crappy dark wine for 24 hours ( can?t use my good drinking stuff! J) ? Sear venison in very hot skillet for about 2 minutes per side, ? Put in baking pan, ran a rosemary stem lengthwise through meat and set rosemary leaves around it in baking pan, ? Also finding out how rare the meat was without sign of any visible fat, all lean, so I smeared couple pats of butter along top edge so when goes in over would keep moist and meld flavors, ? Boiled some potatoes and small carrots in bay infused water for around 10 minutes to precook them, ? Mixed the veggies in pan with venison and tossed veggies lightly with rosemary, ? Oven had been preheated to 500 so put pan with meat in oven and immediately turned temperature into 350 and baked for 10 minutes, ? Out of oven, sit for 5-6 minutes for juices to stabilize, and slice into medallions for the perfect meal. The venison medallions can be served on rice, alone, or together with 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 do a little roasts. Slow cooking in crock pot heals all cooking faults! Also can perform above recipe using these additions: Take thyme, sage, add a little a little Worchester Sauce as well as a splash of a good balsamic vinegar on the tenderloina and place into a 500 degree oven for around 5-7 min. Deer Tenderloin should 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, whether it is aged first, if you are the hunter and harvest the deer yourself. When possible age at least a week and may age as much as 3 weeks, especially an old buck or doe. Minimum aging is certainly one week, even young deer, and may even be why venison turns out to be so good without the above marination. However measuring only possible if you are the hunter and will age immediately. Deer venison is not left unbutchered for just about any significant time period after felling. |