Grilled Venison Backstrap
2 pounds venison backstrap (tenderloin), cut into 2 inch chunks
1 quart apple cider
1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice
1.Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
2.Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
3.Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!
Fried Vensions Medallions
8 ounces feta, crumbled
12 ounces sour cream
1 teaspoon granulated garlic
2 tablespoons freshly chopped dill leaves
Salt and freshly ground black pepper
2 (12-ounce) venison tenderloins
2 cups all-purpose flour
1/4 cup dry mustard powder
1 teaspoon cayenne pepper
2 teaspoons grey salt
1 teaspoon black pepper
1 1/2 cups buttermilk
1 tablespoons whole-grain mustard
3/4 cup olive oil
For the sauce
In a small bowl fold together the feta, sour cream, garlic, and dill until combined. Serve on the side with the medallions.
For the venison:
Slice the venison tenderloin into 1/3-inch slices.
In a shallow dish, mix together the flour, mustard powder, cayenne, salt and pepper. In a separate shallow dish, mix together the buttermilk and whole-grain mustard. Dredge the medallions in the buttermilk mixture for a minute. Then coat with the flour mixture.
In a cast iron skillet over medium-high heat, heat the oil. Fry the venison until golden brown on both sides. Place on a paper towel lined plate to drain. Serve with feta sauce.
Pistachio Crusted Rack of Venison With a Cranberry, Black Pepper and Sage Reduction Sauce
2 racks venison (4 bones each) bones Frenched
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon plus 1/2 teaspoon Emeril's Original Essence, recipe follows
4 tablespoons olive oil
1/2 cup toasted and ground pistachios
1/2 cup bread crumbs
1/3 cup Dijon mustard
Cranberry, Black Pepper and Sage Reduction Sauce, recipe follows
Fried sage leaves or chopped parsley leaves, for garnish
Preheat the oven to 450 degrees F. Season the venison with the salt, pepper and 1 tablespoon of the Essence. Place a 12-inch skillet over medium-high heat. Add 2 tablespoons of the olive oil to the pan and once the pan is hot, sear the venison on the bone side for 1 minute. Using tongs, turn the racks and sear on each of the other sides for 1 minute until nicely browned on all sides. Remove racks from the pan and allow to cool completely.
In a medium bowl combine the pistachios, bread crumbs, remaining 1/2 teaspoon of Essence and the remaining 2 tablespoons of olive oil. Toss well.
Once the ribs are cool enough to handle, rub the racks with the mustard, using about 1 1/2 tablespoons of mustard per rack. Dredge each rack into the bread crumb mixture to evenly coat. Turn down the oven temperature to 400 degrees F. Place the racks in a skillet and roast in the oven 15 to 20 minutes or an instant read thermometer inserted into its center registers 140 degrees F for medium-rare.
Slice each venison rack into 4 chops and arrange 2 chops on each of 4 entree-sized plates. Spoon 1/4 cup of the sauce around the plate and garnish with fried fresh sage leaves or chopped parsley
Littleneck Clams with Spicy Venison Sausage Pasta
2 tablespoons olive oil
1 cup chopped onions
1/2 cup chopped green pepper
Crushed red pepper to taste
1 pound Spicy Venison Sausage, crumbled recipe follows
1 tablespoon chopped garlic
2 tablespoons tomato paste
1 cup dry white wine
3 cups peeled, seeded and chopped Roma tomatoes
3 sprigs fresh thyme
2 tablespoons finely chopped fresh oregano leaves
3 cups clam juice
3 dozen littleneck clams, scrubbed
1 pound linguine pasta
Drizzle extra-virgin olive oil
1/2 cup chiffonade fresh basil leaves
In a large saucepan, heat the oil over medium heat. Add the onions and green pepper. Season lightly with salt and crushed red pepper. Saute for 2 minutes. Add the sausage and cook until browned, breaking up pieces with a spoon, about 3 minutes. Stir in the garlic, tomato paste and continue to cook for 1 minute. Deglaze the pan with the wine and bring to a simmer. Cook for 1 minute. Add the tomatoes and herbs. Season with salt and crushed red pepper. Continue to cook for 3 to 4 minutes. Stir in the clam juice and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes, or until reduced to sauce consistency. Stir in the clams, cover and continue to cook for 8 to 10 minutes or until the clams completely open their shells. Taste and adjust seasoning, if necessary.
Bring a pot of salted water to a boil. Add the pasta and cook until just al dente, usually 10 to 11 minutes. Remove and drain the pasta.
Transfer the pasta to a large serving bowl and toss lightly with olive oil and salt. Add the tomato sauce, clams and basil and toss to combine. Mound onto serving plates and drizzle each plate with olive oil to garnish.
Spicy Venison Sausage:
1 1/2 pounds venison, elk, or moose meat, cubed
1 pound pork butt, cubed
3/4 pound pork back fat, cubed
1/2 cup dry white wine
2 tablespoons minced shallots
1 tablespoon minced garlic
1/4 cup chopped parsley
1 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh marjoram leaves
3 1/2 teaspoons kosher salt
1 1/2 teaspoons crushed red pepper
1 teaspoon coarsely ground black pepper
Combine all ingredients in a large nonreactive bowl and toss to blend. Cover with plastic wrap and refrigerate overnight.
Remove marinated meat from the refrigerator and grind through a 1/4-inch plate. Mix briefly but thoroughly to make sure that all ingredients are evenly distributed.
Mixture may be formed into patties, burgers, or stuffed into casings, as desired.
Yield: about 3 1/2 pounds fresh bulk sausage
4 strips bacon, diced
2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
1 cup chopped onions
1 cup chopped green bell peppers
2 garlic cloves crushed
1 cup Cabernet Sauvignon or other dry red wine
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 (16-ounce) can chopped tomatoes
1 (22-Ounce) can of Pinto Beans
1 cup beef stock
Salt and pepper
1 cup grated Sonoma Jack cheese
In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.
Venison and Wild Mushroom Stew
6 strips bacon, cut into 1/2-inch pieces
2 pounds venison shoulder, excess fat removed, cut into 1-inch cubes Salt
1/4 cup flour
1/4 cup vegetable oil
1 cup dry red wine
1 large onion, diced
1 large carrot, peeled and diced
2 ribs celery, diced
1 large parsnip, peeled and diced
1 leek, white only, diced
2 teaspoons minced garlic
1 pound mixed wild mushrooms, such as wood ear, chanterelle, morel, or shiitake, sliced
1 12 ounce bottle amber beer
21/2 quarts veal or beef stock
2 tablespoons Worcestershire sauce
6 sprigs fresh thyme
1 teaspoon allspice
3 bay leaves
2 tablespoons tomato paste
2 baking potatoes, like russets, peeled and cubed
1 pound cooked egg noodles
In a large stockpot cook the bacon over high heat until crispy. Remove the bacon from the pan and drain on paper towels. Season the venison with salt and pepper, and then lightly dust with flour. Add the oil to the pot and sear the venison on all sides over medium high heat. Remove the meat from the pot and add any remaining flour, stirring constantly. Deglaze the pot with the red wine, scraping with a wooden spoon.
Add the onions and cook over medium high heat until translucent, about 3 minutes. Add the carrots, celery and parsnips and saute for 2 minutes, then add the leeks and garlic and cook for 2 minutes. Add the mushrooms to the pot and cook until they release their moisture, about 5 -- 7 minutes. Add the beer and scrape to remove any browned bits from the bottom of the pan, then add the veal stock, Worcestershire sauce, thyme, allspice, bay leaves and tomato paste. Bring the stew to a boil, then reduce heat to a simmer. Cook until the meat is tender and the stock is reduced, about 1 1/2 hours. Add the potatoes to the pot and continue cooking until they are cooked through, about 20-30 minutes.
Season to taste and serve with egg noodles tossed with butter.