Farm-raised venison is easy to prepare and gives consistently delicious results provided some simple guidelines are followed:
- Always preheat the oven, skillet, grill or barbeque before cooking.
- Brush with oil before pan frying or grilling to allow it to brown more readilyand retain its natural juices.
- Cook it quickly, at a high heat, to prevent it from drying out.
- After roasting, pan-frying or grilling, cover it with foil and let it sit for 5 – 10 minutes before serving.
Deer or Elk Soup
1 large deer or elk bone with meat Water
3 large carrots, diced
1 cup diced turnip
4 medium potatoes, diced
1 onion diced
½ cup uncooked rice
4 cups of tomatoes Salt & Pepper to taste Cover bone and meat with water. Boil for 4 hours. Remove bone and reserve liquid.
Add vegetables, rice, tomatoes and seasonings and bring to a boil.
Reduce heat and simmer until vegetables are tender, about 1 hour.
Venison Shoulder in Cream Sauce
2 – 3 lbs. venison shoulder roast
¼ cup butter
1 small onion, finely chopped
10 juniper berries, crushed (or 10 ml. gin)
½ cup dry white wine
3/4 cup whipping cream
2 tbsp. cranberry sauce
Salt and freshly ground pepper to taste Preheat oven 400º F. Place butter in roasting pan and put in oven. Rub venison with salt and pepper.
When butter starts to foam, add venison, onion and juniper berries. Roast for 30 minutes, basting occasionally then lower oven temperature to 350º F.
Put wine into pan, cover and cook until venison is tender, adding water if necessary. Remove roast. Set aside. Keep warm.
On stove, pour cream and cranberry sauce into a pan, scraping off solids from bottom.
Reduce to desired consistency and adjust seasoning with a little salt and lots of freshly ground pepper.
Venison Ragout in Red Wine
1 shoulder or leg venison, 2 – 3 lbs.
5 tbsp. olive oil
Salt and pepper to taste
1 tsp. thyme
4 slices bacon, cut into strips
10 juniper berries 1 tbsp. tomato paste
4 tbsp. flour
2 tbsp. red wine vinegar
1 cup dry red wine
1 cup game or beef stock
3 tbsp. cranberry or red currant jelly
Cut meat into bite sized pieces. heat oil in heavy saucepan over medium-high heat. Brown meat on all sides. Do 1/3 at a time and remove from pan. Season with salt and pepper.
Fry bacon a few minutes and add thyme, juniper berries, tomato paste and flour. Fry for 2 minutes.
Pour in vinegar and red wine. Bring to boil, scraping solids from bottom. Add stock and cook until sauce is thickened.
Add meat with juices, cover and simmer for 2 hours.
Add jelly and adjust seasoning with salt and pepper.
Makes 6 servings.