Posts Tagged ‘Antelope’
Venison Stir-Fry with Tomato
We did this one with tenderloin on the show, but thinly sliced hindquarter muscles will work just fine as long as you don’t cook them past medium-rare.
Read MoreVenison with Spicy Thai Peanut Sauce
I know what you’re thinking. What fool would cook deer meat with peanut butter? Well, now you know. Just another in a long series of examples of how we can expand our game-cooking culinary horizons. This preparation works best with the loins and the thoroughly cleaned and trimmed portions of the hindquarters. If your game…
Read MoreVenison Medallions with Mushroom Sauce
Anyone notice how I poke fun at game recipes that call for a can of cream of mushroom soup? Well here’s my upgraded version of the oversalted stuff in a can. The sauce is a velvety blend of fresh mushrooms, wine, cream and vegetables. Once you see just how easy it is to make the…
Read MoreItalian Venison Sandwiches
You MUST trim your meat well if you are serving in sandwiches. The last thing you want is your guests chewing, and chewing, and chewing and then discreetly spitting it out in their napkin. Use tenderloin for the best results.
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