Got your deer yet? is the standard greeting in the fall among the confraternity of florida hunters.Fallow,deer don't run,and are fed on the likes of grain,hay,apples,pumpkins,and other garden produce,the meat is mild in flavor,and though lean,is tender and succulent if not overcooked is another option.8-12(depending on size) eye round venison medallions(2-2 and a half ounces each)1.Place the meat between sheets of plastic wrap and pound to an even half inch thickness.2.Whisk together a quarter cup maple syrup,1 teaspoon of walnut oil,and 2 tablespoons of water in a shallow dish.Add the venison medallions,turn to coat,and set aside for about 2 hours.3.Remove the venison from the marinade,pat dry with paper towels,and season on both sides with salt and freshly ground black pepper to taste.Reserve the marinade.4.Heat 2 tablespoons olive oil in a large skillet over medium-high to high heat and seared on both sides.1 to 2 minutes per side but still pink within.Remove to a platter and tent loosely with foil to keep warm.5.Reduce the heat to medium.Add 2 tablespoons of butter to the skillet.Add 2 tablespoons minced shallots and cook for 2 minutes.Add 1 cup of beef broth,1 cup dry red wine,and reserved marinade.Bring to a boil,stirring up the browned bits in the bottom of the pan,and cook briskly until the liquids have reduced by half,about 5 minutes.Whisk in 1 and a half tablespoons grainy Dijon mustard.Cut 2 tablespoons of butter into small bits and whisk into sauce.Season with salt and pepper to taste.6.To serve,spoon some sauce in a pool on each plate,place the meat on top and spoon a little more on top.
Ingredients for Broiled Venison Steak Venison steak Salt and paprika Butter Currant jelly Possibly olive oil and lemon juice Instructions This requires about three minutes more time for broiling than beefsteak. If strong, marinate in olive oil and lemon juice for two hours before cooking. Drain without wiping, and broil over clear, hot coals, turning often to avoid scorching. Serve on a very hot platter; sprinkle with salt and paprika and spread both sides with a mixture of butter and currant jelly, allowing half as much jelly as fat.
BBQ Venison Rack Marinate for 20 hours in: 6 brown mushrooms (Sliced) half an onion Half a cup of Dry red wine Half a cup of sweet white wine 500g of blueberries 200g of Juniper berries (Dried or fresh. Chopped) Coriander Seed Half cup of Marsala Wine 2 tablespoons of Sherry Vinegar tablespoon of rosewater Salt and pepper Thyme Paprika 3 tablespoons of olive oil 2 tablespoons of balsamic vinegar Barbecue for 10 minutes per side (Rare) 13 (medium) 15 (Well done)
Clean the venison of all sinew and fat (be vigilant; even a trace of sinew can ruin the texture). Then, using a butcher's knife, finely chop the meat. Combine loin with finely chopped rosemary, thyme, and flat-leaf parsley, extra virgin olive oil, sherry vinegar, Kosher salt and freshly ground black pepper, baby lettuces, egg yolks,shave white truffle, and parmesan cheese. www.brokenarrowranch.com
Tonight's dinner: Crockpot Pomegranate Venison Ingredients 3 lb Roast 1 tbsp Olive Oil 1 cup Red Onion 1/4 tsp Ground Cinnamon 2 tsp Italian Seasoning 2 tsp Salt Free Garlic & Herb Seasoning 1/2 tsp Sea Salt 14 oz Fire Roasted Crushed Tomatoes (organic) 1 cup Organic Heart Healthy Pomegranate Blend Juice 1/4 cup Balsamic Vinegar Directions NOTES: Use at least a 6-quart slow cooker. I used a pomegranate juice blend, which is sweeter than pure pomegranate juice. If you choose to use pure pomegranate juice, add 2 tablespoons of maple syrup or agave nectar to the sauce. DIRECTIONS: Coat the bottom of the crockpot with olive oil and add the sliced onion. Rub the meat with the italian seasoning and the garlic-herb seasoning and place on top of the onions. In a separate bowl, mix together the can of tomatoes, pomegranate juice, and vinegar. Cover and cook on low 8 hours, or on high for 5. Serve with over mashed potatoes, using the sauce produced as gravy. Copied from here: http://www.livestrong.com/recipes/crockpot-pomegranate-venison/
