Recipes & RestaurantsTrillium Meadows Red Deer & Wild Boar Farm
Raised Venison Loin Roast
- 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
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.
- Preheat oven to 425 °F (215 °C).
- Heat oil in a large oven-proof skillet.
- Brown loin roast on each side and place (uncovered) in the 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 vegetables and potatoes.
Farm-Raised Venison Kebabs
(Made with Fondue Cubes)
- 1-1/4 lbs (625 g) venison (leg or loin), cut into large cubes
- 2 Tbsp (30 ml) olive oil
- 2 green, red or yellow pepper, cut into large pieces
- 1 zucchini, cut into 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
- 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)
- 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
Bacon slices can be put around the roast before baking. Then follow the above-mentioned recipe.
- 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.
Farm-Raised Red Deer Loin Medallions
(With Roasted Garlic Peppercorn Sauce)
- 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
Bourbon Bacon Pecan Brittle
- 1 stick unsalted butter
- 1 cup packed brown sugar
- 3/4 cup real maple syrup
- 1/4 teaspoon baking soda
- 1/2 cup wild boar crumbled bacon
- 1 cup of pecans chopped
- 1 Tbsp bourbon
- Line a cookie sheet with silicone cookie sheet liner or spray a baking sheet with cooking spray and set aside
- Add the butter to a 2 quart, heavy-bottomed pot over medium heat.
- Once the butter has melted, stir in the brown sugar and maple syrup.
- Bring this mixture to a boil, then let simmer for 10-15 minutes until a candy thermometer reads 300 degrees.
- Once the mixture is at 300 degrees, turn the heat off and carefully add the baking soda and stir. The mixture will bubble up when you add the baking soda so stir quickly.
- Add the wild boar bacon and pecans to the mixture, stir.
- Next, add the bourbon and stir quickly again.
- Pour onto the sprayed baking sheet and spread out into an even layer that’s about 1/4 inch thick.
- Let the brittle cool for about an hour, then break it apart into pieces.
- espoons (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
Crispy Roast Boar
- 11 heads garlic, minced
- 1 Tbsp sea salt
- Zest of 1 lemon
- 2 springs of rosemary, stems removed, chopped fine
- 2 cups microbrew
- 1 large onion, sliced thin
- 3 pound wild boar leg roast, fat on
- Mix minced garlic, lemon zest, sea salt and rosemary. Tie roast (if not already tied) and rub garlic mixture all over boar. This can be done a couple of hours before cooking.
- Sear the roast on all sides. Position the oven rack in the lower third of the oven. Place the onions and beer on the bottom of a small roasting pan. Place boar roast on top, skin side up. Roast for 30 minutes at 300 degrees. Turn roast over and test for doneness with a meat thermometer and continue roasting until the thickest part of pork registers 145 degrees on a meat thermometer. (Check temperature every 15 minutes). Let rest at least 15 minutes before serving.
- Slice thinly, drizzle with juices and garnish with onions. Serve with roasted fingerling potatoes, sautéed greens and caramelized applesauce.
See the video: http://www.youtube.com/watch?v=9RU641pXPfY
WILD BOAR CHOPS
WITH POACHED PEARS
- 8 wild boar chops
- 4 pears
- 3 ounces butter
- 2 lemons
- Dash of cinnamon powder
- 2 pieces of crushed juniper berries
- 3 Tbsp vegetable oil
- 8 Tbsp heavy cream
- 4 Tbsp cognac
- Salt and pepper
Preparation: 20 min | Cooling time: 15 min
- Marinade the chops for 1 hour with oil, the juice from 1 lemon and the crushed juniper berries. Refrigerate for an hour. Peel the pears, cut in half, remove the seeds and poach the fruits for 10 min in water with juice from the second lemon and cinnamon. When the pears are cooked, dry them.
- Remove the chops from the marinade and sear them with butter for 5 minutes on each side. Remove them and keep them warm on the side.
- In the same pan pour the heavy cream and the cognac and scrape the bottom of the pen in order to access the caramelized meat juices. Add salt and pepper and the dried pears. Cook the pears for 5 minutes.
- Serve the chops with the pears on the side and topped with the sauce. Serve right away.
When you just don’t feel like cooking!
Enjoy tasty dishes, featuring Trillium Meadows products, prepared beautifully at the following local restaurants.
Black Tartan Kitchen in Carleton Place
Jesse Bell, Executive Chef ~ Prohibition Public House
Originally from Montreal, Chef Jesse Bell is now proud to call Ottawa his home. After studying at Algonquin College he fell in love with Ottawa’s booming local food scene. Chef Bell pulls inspiration from the culture around us in Ottawa, using locally grown, sourced and produced ingredients to create contemporary yet rustic Canadian fair with Nordic influences.
Prohibition Public House ~ Better Burger
Prohibition Restaurant Menu: Trillium Meadows boar and venison burger, smoked boar belly, brioche bun, charred onion aioli, smoked cheddar, lettuce and tomato.
Gray Jay Hospitality
Seasoned with shallots, juniper aioli, fresh horseradish and fermented kohlrabi served on red rice crackers dusted with wild apple powder.