Aging Venison:  Traditional aging methods for venison are similar to the aging process for beef.  However, a walk in cooler is not always readily available.  An alternate means of aging venison is to ice down the quartered meat (bone-in) in a large ice chest cooler keeping the meat covered with ice for several days.  Water should be drained daily and ice replenished as required to keep the meat covered.  Bone out the meat after a day on the ice and return it to a cooler of fresh ice to continue the aging process for up to a week.  Package and freeze the meat and follow the slow thawing process listed below to complete the aging process.

Thawing:  Remove a package of meat from the freezer, thaw.  The trick is to thaw the package of meat slowly in the refrigerator. Allow it to bleed out, and age as it thaws, it will become tender and more tasteful.  Time of aging depends upon cut of meat, age of deer, and individual preference.  Use longer aging times for tougher cuts. The more tender cuts can be aged less and the tougher cuts can be aged more. Generally age the meat in this manner from three days to one week. Venison cooked with dry heat, such as grilling or pan-frying should be cooked on the rare side. Dry venison is never pleasant. Venison is best when cooked with low, moist heat - allow the juices to baste the meat.  Be careful even with wet cooking to never allow venison to dry out.  Add a can of beef stock, wrap it in bacon or baste it with a sauce or butter. Never allow venison to cool or sit for a long time before it is served.  The venison will become dryer and tougher as it cools.  Note that ground venison does not require aging.

 
VENISON WITH SPICY CRANBERRY CINNAMON SAUCE & SWEET POTATOES
Venison:
1/2 cup gin
2 cups port
6 sprigs fresh thyme
6 juniper berries
4 venison steaks, 6 ounces each
Salt and freshly ground pepper
3 tablespoons olive oil
 

Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes.

Spicy Cranberry Cinnamon Sauce:
2 tablespoons unsalted butter
1 onion, peeled and finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 cup port wine
1/4 teaspoon Mexican cinnamon
1/4 teaspoon allspice
1/2 cup cranberry juice
2 cups chicken stock
2 tablespoons cold unsalted butter
1/4 cup fresh or frozen cranberries, coarsely chopped
Salt and freshly ground pepper
 

Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.

Whipped Sweet Potatoes:
4 large sweet potatoes, peeled, cut into large cubes and cooked until soft
1 stick unsalted butter
1 teaspoon chipotle puree
2 tablespoons maple syrup
Salt and freshly ground pepper

In a bowl mash potatoes with rest of ingredients.

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VENISON PASTRY
2 pounds venison, neck, breast, flank or shoulder
2 ounces seasoned flour
2 ounces pint port
Juice of half a lemon
1/2 pint venison stock
Nutmeg
Thyme
Salt and freshly ground pepper
6 ounces butter
1 1/4 pounds short crust or rough puff pastry
1 egg, beaten

Cut the venison into small steaks and dust with seasoned flour. Heat a little butter in a frying pan and seal the steaks quickly. Put the meat into a 1.75-2.25 litres/3 to 4 pint pie dish, add the port, lemon juice and stock.

Sprinkle with grated nutmeg and thyme, salt and pepper. Lay the butter on top (traditionally it would have been lamb suet), cover with the pastry and glaze with beaten egg. Bake in a preheated oven at 220C/425 degrees F/Gas 7 for 15 minutes, then at 180C/350 degrees F/Gas 4 for 1 3/4 hours.

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GOAT CHEESE STUFFED VENISON LOIN
1 Venison Loin, approximately 3 pounds
1 cup goat cheese
1 tablespoon olive oil
1 cup red wine
1/2 cup dry sour cherries
1/2 cup chopped black walnuts
1/2 cup sugar
1 tablespoon butter

Place venison loin. Cut a small hole in each end of the loin with a long boning knife and using a clean sharpening steel widen the hole to extend the length of the loin. Using a wooden spoon stuff goat cheese into the loin, completely filling the space. In a saute pan over high heat, add a tablespoon of olive oil and heat until smoking hot. Place venison chops in the pan to achieve a nice sear. 2 minutes on each side. Set aside and reserve. In same pan, deglaze with red wine and reduce by half. Incorporate sour cherries, black walnuts, and sugar. Reduce to a glaze and finish with butter

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CHICKEN FRIED VENISON WITH JALAPENO HONEY MUSTARD SAUCE
2 4-ounce pieces venison loin
2 cups flour
2 eggs, beaten
1 cup Japanese bread crumbs

GARNISH:
2 12-inch flour tortillas
1/2 cup roasted corn kernels
1 /2 cup black beans, cooked
1 cup baby lettuce
1 /2 cup red onion, sliced thin
1 tomato, medium ripe, sliced
 

Preheat 6 cups vegetable oil to 350 degrees. Season the venison with salt and pepper. Coat the venison in flour, shaking off excess, and transfer to a shallow bowl with the beaten eggs. Roll the venison pieces in Japanese bread crumbs and deep-fry the venison until golden brown. Transfer to a 350 degree oven until medium rare, 3 to 5 minutes. Serve with Jalapeno Honey Mustard Sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.

JALAPENO HONEY MUSTARD SAUCE:
2 ounces pommery mustard
2 ounce honey
1 teaspoon jalapeno, minced

Combine all ingredients together. Serve with Chicken Fried Venison Pocket. 

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POTATO GNOCCHI WITH VENISON STEW
1/2 cup dried Porcini mushrooms
1/4 cup olive oil
1 medium onion, minced
1/4 cup minced Pancetta or bacon (1 ounce)
Salt and freshly ground pepper
2 1/3 pounds boneless venison from the leg or shoulder, cut into 1-inch cubes
1/2 cup dry red wine
2 bay leaves
2 whole cloves
1 fresh rosemary sprig or 1 teaspoon dried
2 tablespoons tomato paste
3 1/2 cups chicken stock or canned broth
Potato Gnocchi
 

Soak the Porcini in 2 cups of hot water until softened, about 30 minutes. Drain the mushrooms, reserving the liquid. Rinse and chop the mushrooms, discarding any tough bits. Strain the liquid through a sieve lined with cheesecloth and reserve.

Meanwhile, in a large nonreactive casserole, heat the oil over moderately high heat. Add the onion and Pancetta saute until golden, about 6 minutes. Season lightly with salt and pepper. Increase the heat to high, add the venison and cook until all the meat juices have evaporated, about 15 minutes.Add the chopped Porcini to the casserole, along with the wine, bay leaves, cloves and rosemary. Cook, stirring for 5 minutes, until the wine is nearly evaporated.

Stir in the tomato paste and season lightly with salt and pepper. Add the stock and the reserved mushroom liquid and bring to a boil. Reduce the heat to moderately low and simmer, partially covered, until the meat is tender, about 1 1/2 hours. Remove the bay leaves and rosemary sprig. (The venison stew can be made up to 2 days ahead and refrigerated, covered.)

In a large pot of boiling salted water, cook the Potato Gnocchi in 3 or 4 batches until they rise to the surface, 2 to 3 minutes. Using a slotted spoon, transfer the gnocchi to a warm platter and cover with foil. Toss the gnocchi with the hot venison sauce and serve immediately. 

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ROASTED RACK OF VENISON AND SHALLOTS WITH CRANBERRY GRAVY
1 (8-to 11 rib) (3 to 4 pound) rack of venison, halved to form two 4 to 6 rib racks and any
tough membranes trimmed and tied into crown roast
2 pounds shallots, trimmed and peeled
2 tablespoons vegetable oil plus additional for rubbing the venison
1/2 cup beef broth
1/2 cup red wine
1/2 cup water
1 tablespoon juniper berries, crushed lightly
2 teaspoons cornstarch dissolved in 2 tablespoons water
1/3 cup dried cranberries
1 tablespoon balsamic vinegar
Salt and pepper to taste

Preheat the oven to 425 degrees. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Push the shallots to the sides of the roasting pan, stand the venison crown in the middle of the pan. Mound stuffing in center of roast in the middle of the oven for 25 to 30 minutes, or until a meat thermometer registers 125 degrees, for rare meat. Transfer the racks with shallots to a planter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar and salt and pepper to taste. Simmer the gravy, whisking for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.

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VENISON SCALLOPE WITH SWEET ONIONS AND POTATOES
4 tablespoons virgin olive oil plus 4 tablespoons
2 Spanish onions, cut into 1/8inch ribbons
1 cup Cinzano Rosso sweet vermouth plus 1/2 cup
8 pieces venison, Denver leg, 1/2inch thick
1/2 cup seasoned flour
2 waxy potatoes, peeled and cut into 1/2inch cubes, soaking in water
4 ounces speck (smoked prosciutto), cut into 1/8inch julienne
4 cups chicken stock
1/4 cup basic tomato sauce, recipe follows

In a 12 to 14inch saute pan, heat 4 tablespoons olive oil until smoking. Add onions and cook until golden brown, about 8 to 10 minutes. Add Cinzano and cook until liquor is evaporated. Place onions in separate bowl and set aside. Season venison with salt and pepper and dredge in seasoned flour.

In a clean 12 to 14inch saute pan, heat oil until smoking. Place venison pieces and cook until dark golden brown on one side. Turn and cook 1 minute on other side and remove to warm plate. Add potatoes and cook until light brown, about 4 to 6 minutes. Add speck, remaining Cinzano, chicken stock, tomato sauce and onions and reduce by half. Add venison and cook 1 minute. Remove meat to platter and spoon sauce around.

BASIC TOMATO SAUCE
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices
Salt, to taste

Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.  

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VENISON SCALLOPS WITH CARAMELIZED SHALLOTS
1 grapefruit, peeled by hand
3 pounds loin, or well trimmed leg of venison
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 1/2 tablespoons olive oil
5 tablespoons cold unsalted butter, cut into 10 pieces
10 medium shallots, finely diced
1/2 cup gin
6 juniper berries
3/4 cup venison or beef stock

Pull the grapefruit apart into segments. Using the tip of a small, sharp knife, loosen the white membrane surrounding each segment and pull it away, trying not to pierce any of the little juice pods. Break up the segments into juice pods and set them aside.

Trim the venison of any tendons or cartilage and slice across the grain into 1/2 inch slices. Place each one between 2 layers of plastic wrap and flatten by pounding with the flat side of a mallet until just over 1/4 inch thick. Season generously with salt and pepper. Preheat an oven to the lowest heat and place a heat proof platter inside.

In a large, heavy skillet heat the olive oil over high heat (you may need to do this in batches). Quickly sear the venison scallops for about 1 minute on each side, then reduce the heat and cook for 1 minute more, until done to your liking (if the venison is cooked beyond the medium rare stage, it will be tough.) Transfer the scallops to the platter in the oven and cover loosely with a piece of aluminum foil.

Wipe the skillet clean and, over medium heat, melt 3 tablespoons of the butter. Add the shallots and cook for 2 to 3 minutes, or until softened. Add the gin and simmer until the pan is almost dry. Add the juniper berries, venison or beef stock, salt, and cracked pepper. Increase the heat to high and simmer until the liquid has reduced by half. Add the remaining pieces of cold butter, remove the pan from the heat, and whisk until the sauce is emulsified. Taste for seasoning and stir in the grapefruit pieces. Place one or 2 venison scallops on each plate and spoon some of the sauce over the top. Serve at once. 

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ROASTED VENISON WITH HABANERO SAUCE
2 teaspoons coarse salt
1 teaspoon fennel seeds, toasted
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon black peppercorns
2 12 ounce venison tenderloins
Habanero Sauce (see recipe)
4 green onions, thinly sliced on diagonal

Crush salt, fennel seeds, cumin seeds, coriander and peppercorns with mortar and pestle. Rub venison on all sides with mixture. Cover and refrigerate overnight.

Preheat oven to 450 degrees. Pan sear until browned and transfer to oven to roast until medium rare, or desired degree of doneness. Transfer venison to work surface. Let stand 5 minutes. Cut into 1 inch thick slices. Arrange on platter. Spoon Habanero Sauce over. Sprinkle with green onions.

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Send in your recipe and we will list it here.

 
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