Raised Venison Loin Roast (serves 4)
- 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
- Preheat oven to 425 °F (215 °C).
- Heat oil in large oven-proof skillet.
- Brown loin roast on each side and place (uncovered) in oven.
- Reduce oven temperature to 350 °F (180 °C) and roast 12-15 minutes, but do not overcook.
- Remove loin from skillet, set aside and keep warm.
- Pour wine into skillet, reduce by 1/2 to 2/3 and season with salt and pepper to taste.
- Slice loin and serve immediately with sauce, garnish with parsley or chives if desired.
- Serve with sliced mushrooms or oyster mushrooms, seasonal vegetable and potatoes.
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)
- 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
- Starting with venison, alternate ingredients on skewers (Note: if using barnacoe skewers, soak them in water 30 minutes before using).
- Brush kebabs with oil.
- Season with salt and pepper.
- Broil or barbecue to your liking (1-2 minutes on each side).
- Serve on a bed of rice with salad on the side.
Farm-Raised Red Deer Stew (serves 4)
- 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
- Sprinkle cubes with flour.
- Heat oil, add bacon and fry it for approximately 1 minute.
- Add red deer cubes and brown them on each side.
- Add onions and garlic.
- Add some salt and pepper, wine, tomato paste and beef broth.
- 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)
- 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
- Preheat oven to 400 °F (200 °C).
- Place butter in roasting pan and put in oven.
- Rub venison with salt and pepper.
- When butter starts to foam, add the red deer roast, onion and juniper berries.
- Roast for 30 minutes, basting occasionally, then lower oven temperature to 350 °F (180 °C).
- Pour wine into pan, cover and cook the venison until tender (about 2 hours).
- Add water, if necessary to prevent the roast from drying out.
- Remove roast, set aside and keep warm.
- On the stove, pour cream and cranberry sauce into pan, scraping off solids from the bottom.
- Reduce to desired consistency and adjust seasoning with a little salt and a lot of freshly ground pepper.
- Carve the roast (carve it with net still on it), remove net from individual slices and serve with a little sauce.
- Serve with noodles and fresh vegetables.
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)
- 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
- 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
- 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.
- 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