Wednesday, December 21, 2011

RECIPES: Venison

Now I should say I'm not a big fan of venison. The taste of wild deer, even when cooked "right" isn't my favorite thing. And I've eaten this critter in several forms-- jerky, steak, burger, AND stir fry. But it is very lean, therefore good for you, and if you disguise it just right... :D If you're brave, try my simple, very similar recipes and let me know how it goes! Don't worry. Bambi will forgive you!

4 Venison burgers (buy the meat, or get some FRESH from your father-in-law's recent kill!)
1/2 Green pepper, sliced
1/2 Sweet onion, sliced
Seasoning of choice (I chose Grippo's powder!)

Drain the burgers (lean meat = blood. Just sayin'!). Cook in skillet on low-medium heat until halfway cooked. (Just a few minutes, but I'm no expert!) Flip burgers. Dump in veggies among the cooked, ah, fat and juices (*grins awkwardly talking about blood again*). Stir fry veggies in and around the meat until onions gain some transparency. :) Turn up the heat. Flip the burgers. Liberally season one side and flip. Season remaining side and season vegetables. Flip burger. (Searing the sides a bit, to avoid the "boiled hamburger in the lunchline" look!) Move burgers to outside of pan to continue cooking. (I'd rather overcook a venison burger than under-cook it. Because it's ground meat, it doesn't become shoe leather like a steak!) Stir fry vegetables in center of pan until tender. Serve immediately. Tastes like... venison.
NOTE: Venison has a distinctive smell when you add heat. It's the "game-y" smell that only goes away with the addition of onions and peppers, in my experience. My hubby says that onion "draws the wild out of it." I think you're covering it up with another smell, and they're cancelling each other out. Almost as soon as the onions heat up, the smell will dissipate.


4 small venison steaks, cut into thin strips

1/2 Green pepper, sliced
1/2 Sweet onion, sliced
Teriyaki sauce
Soy sauce
Sesame oil
Rice wine vinegar
Sesame seeds
Prepared brown rice, optional

Rinse meat in water. Drain. Heat sesame oil in wok or skillet. Add venison and stir fry on medium-high heat. Add vegetables and stir fry until onions gain some translucency. Lower heat to medium. Add equal parts teriyaki and soy sauce to skillet (enough to thoroughly coat venison and vegetables, but not until there's standing liquid in the pan!). Stir until coated. Add a splash of vinegar to help deglaze the pan. Stir over medium heat until sauce thickens. It will incorporate with pan drippings to make a yummy thing! Sprinkle some sesame seeds over the whole thing. Serve over brown rice!

NOTE: Don't have a pic yet. But I like this recipe because you can insert your meat of choice and it'll turn out great! I usually make chicken this way, and have made pork and beef as well.



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