Posts Tagged ‘Venison’
Blackened Venison Backstrap
The key to blackening is to use a heavy skillet, preferably cast iron, and screaming-hot heat. Restaurants that serve blackened meats and fish keep a white-hot skillet over a burner at all times. I highly recommend that you open the doors and windows and provide as much ventilation as possible. Done properly, there’s plenty of…
Read MoreMustard-Fried Venison Cubed Steaks with Chimichurri Sauce
I’m always on the hunt for new and interesting mustard blends. Dijon, whole grain, blended with wine, herbs and spices — they’re all great accompaniments for a seared piece of deer meat, provided you like mustard. If mustard doesn’t honk your horns, you’ve probably already moved onto another recipe. Chimichurri sauce has its garlicky roots…
Read MoreVenison and Mushroom Ragout on Soft Parmesan Polenta
A ragout is a stew with French roots that’s rich, hearty and pairs slow-cooked meats with vegetables or beans. I’ve mixed in a pile of mushrooms and serve it on top of soft, cheesy polenta. For my Southern friends, feel free to substitute cheese grits for the polenta. If you’re long on venison stew meat,…
Read MoreItalian-Seasoned Venison Roast
Most folks don’t think about eating venison meat cold, like any other cold cuts from the local deli. Marinated, seasoned and roasted to medium-rare, it’s as good — no, better — than store-bought sliced meats. Sliced thin and piled high on toasted bread with cheese, onions, lettuce, tomato, mayo, pickles, now that’s a sandwich! This…
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