Posts Tagged ‘Deer’
Horseradish Venison Burger
Serve with a dollop of South Carolina Barbecue Sauce.
Read MorePan-Seared Venison Medallions with Balsamic Berry Sauce
Although the recipe calls for “pan-seared” venison medallions, the medallions can also be grilled or broiled as long as you don’t overcook them. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. Slice across the grain of each piece, about 1/2 inch wide, to make the medallions.
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 MoreBarbecued Venison Chuck Roast
Here’s a recipe for a deer roast that is located between the shoulder and the neck of the animal. This slow-roasting, low-temperature method is ideal for cooking lesser cuts of antlered game. Also, try it with the hindquarter roasts of older deer, elk, etc. that may be a little tough when cooked medium-rare. It is…
Read More