Free Recipes

 

Raised Venison Loin Roast (serves 4)

Ingredients:

  • 1-1/3 lbs (600 g) venison loin roast
  • 1 Tbsp (15 ml) olive oil
  • 1/2 Cup (125 ml) dry red wine
  • Salt and pepper
  • Chopped fresh parsley or chives

Preparation:

  1. Preheat oven to 425 °F (215 °C).
  2. Heat oil in large oven-proof skillet.
  3. Brown loin roast on each side and place (uncovered) in oven.
  4. Reduce oven temperature to 350 °F (180 °C) and roast 12-15 minutes, but do not overcook.
  5. Remove loin from skillet, set aside and keep warm.
  6. Pour wine into skillet, reduce by 1/2 to 2/3 and season with salt and pepper to taste.
  7. Slice loin and serve immediately with sauce, garnish with parsley or chives if desired.
  8. Serve with sliced mushrooms or oyster mushrooms, seasonal vegetable and potatoes.

Variation:
Add 1 Tbsp (15 ml) pink peppercorns to wine, stir until it boils, then add 2-3 Tbsp (30-45 ml) cream.
Warm but do not boil and season with freshly ground pepper to taste.
Serve with sliced venison loin.


Farm-Raised Venison Kebabs – made with Fondue cubes (serves 4)

Ingredients:

  • 1-1/4 lbs (625 g) venison (leg or loin), cut in large cubes
  • 2 Tbsp (30 ml) olive oil
  • 2 green, red or yellow pepper, cut into large pieces
  • 1 zucchini, cut in thick slices
  • Cherry tomatoes (optional)
  • Salt and freshly ground pepper, to taste

Preparation:

  1. Starting with venison, alternate ingredients on skewers (Note: if using barnacoe skewers, soak them in water 30 minutes before using).
  2. Brush kebabs with oil.
  3. Season with salt and pepper.
  4. Broil or barbecue to your liking (1-2 minutes on each side).
  5. Serve on a bed of rice with salad on the side.

Farm-Raised Red Deer Stew (serves 4)

Ingredients:

  • 600 g farm-raised red deer cubes for stew
  • 100 g bacon (cut in little pieces)
  • 1 Tbsp oil
  • 2 onions (finely chopped)
  • 2 garlic cloves
  • A bit of salt and pepper
  • 1 Tbsp flour
  • 1 Tbsp tomato paste
  • 250 ml (1 cup) beef broth
  • 250 ml (1 cup) red wine

Preparation:

  1. Sprinkle cubes with flour.
  2. Heat oil, add bacon and fry it for approximately 1 minute.
  3. Add red deer cubes and brown them on each side.
  4. Add onions and garlic.
  5. Add some salt and pepper, wine, tomato paste and beef broth.
  6. Let it cook over medium heat for approximately 50 minutes or until fully cooked and tender.

Farm-Raised Red Deer Shoulder in Cream Sauce (serves 6-8)

Ingredients:

  • 2-3 lbs (1-1.5 kg) boneless farm-raised red deer shoulder roast
  • 1/4 cup (50 ml) butter
  • 1 small onion, finely chopped
  • 10 juniper berries, crushed (Note: use 10 ml of gin if juniper berries are not available)
  • 1/2 cup (125 ml) dry white wine
  • 3/4 cup (375 ml) whipping cream
  • 2 Tbsp (30 ml) cranberry sauce
  • Salt and freshly ground pepper, to taste

Preparation:

  1. Preheat oven to 400 °F (200 °C).
  2. Place butter in roasting pan and put in oven.
  3. Rub venison with salt and pepper.
  4. When butter starts to foam, add the red deer roast, onion and juniper berries.
  5. Roast for 30 minutes, basting occasionally, then lower oven temperature to 350 °F (180 °C).
  6. Pour wine into pan, cover and cook the venison until tender (about 2 hours).
  7. Add water, if necessary to prevent the roast from drying out.
  8. Remove roast, set aside and keep warm.
  9. On the stove, pour cream and cranberry sauce into pan, scraping off solids from the bottom.
  10. Reduce to desired consistency and adjust seasoning with a little salt and a lot of freshly ground pepper.
  11. Carve the roast (carve it with net still on it), remove net from individual slices and serve with a little sauce.
  12. Serve with noodles and fresh vegetables.

Variation:
Bacon slices can be put around the roast before baking. Then follow the above mentioned recipe.


Farm-Raised Red Deer Loin Medallions with Roasted Garlic Peppercorn Sauce (serves 2)

Ingredients:

  • 140 – 170 g (about 5 to 6 ounces) red deer loin medallions
  • 3 Tbsp (50 ml) cooking oil
  • 1 full head of garlic, separated into cloves and peeled
  • 1 1/2 Tbsp (22 ml) whole peppercorns
  • 1 1/2 cups (375 ml) semi-glazed (may use packaged mix)
  • 2 Tbsp (25 ml) Madeira wine
  • 3 Tbsp (50 ml) butter
  • Salt and pepper, to taste
  • 2 teaspoons (10 ml) red currant jelly

For the marinade:

  • 1/4 bottle Pelee Island Cabernet Franc (or other full-bodied red wine)
  • 1/2 carrot, diced
  • 1/2 onion, diced
  • 2 cloves garlic, diced
  • 1 bay leaf
  • 1/4 teaspoon (1 ml) dried thyme
  • Pepper, to taste, ground coarse
  • 1/4 teaspoon (1 ml) parsley
  • 1/2 teaspoon (2 ml) vinegar

Preparation:

      1. In a resealable plastic bag, combine all marinade ingredients. Enclose meat, reseal, toss to coat well and marinate overnight or up to 2 days in the refrigerator
      2. In a heavy fry pan with half the cooking oil, roast garlic cloves and peppercorns over low heat until garlic turns golden brown (about 20-25 minutes). Add strained liquid from marinade, bring to boil and skim. Simmer to reduce liquid volume by three-quarters. Add semi-glaze and reduce volume by one-quarter. Add Madeira, whisk in 1 tablespoon (15 ml) of butter, season to taste with salt and pepper.
      3. In a heavy saucepan, melt 2 tablespoons (25 ml) of butter and combine with remaining oil. Sear meat, cooking to taste (pink inside is best). Slice each steak across the grain into 3 equal pieces, lay 3 pieces on each plate. Spoon sauce on meat, then add a teaspoon of red currant jelly

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