• Monday, July 24, 2017

Venison Recipes

Rosemary Smoked Venison
April 29, 2014
Ingredients

Venison:
1–2 venison loin
1–2 sprigs fresh rosemary
1 tsp garlic puree
1/4 cup olive oil
salt
black pepper ground

 

English peas and morel mushrooms:
1 lb shucked English peas
2 cup morel mushrooms, cleaned
1 minced shallot
1/2 tsp garlic puree
3–4 tbsp unsalted butter, cubed (for mushrooms)
2 tbsp unsalted butter, cubed

 

Goat cream:
1/2 cup goat cheese
2 cups heavy cream
1 bunch thyme
1–2 cloves smashed garlic
1 minced shallot
1 cup dry white wine

 

Kumquat jam:
1 lb kumquat slice about a 1/4 inch
1 cup sugar
1 cup orange juice
1 cup white wine vinegar
1 sprig of thyme
1 sprig of rosemary

Directions

Venison:
In a sauté pan on medium heat, toast rosemary until golden-brown. Then chop the rosemary into a powder. Mix rosemary, garlic and extra virgin olive oil together and coat venison well in a skillet on medium-high heat with enough oil to coat bottom of the pan. Sear venison until golden-brown. Finish in oven on 375°F until you've reach desired temperature – 125–130°F for medium rare. Allow to rest 3–6 minutes before slicing. Note: Eating game meats like venison cooked more than medium rare makes the gamey flavor more intense.

English peas and morel mushrooms:
In a medium sauce pot, blanch peas in salted water about 4 minutes or until tender. Shock in an ice bath and set aside. Slice mushrooms into rings about 1/4-inch. In skillet, melt butter on medium heat; add morels. Cook for 10 minutes. Remove and strain butter. In a large skillet, sweat garlic and shallots and add peas and mushrooms until hot and finish with cubed butter and stir until butter is completely melted.

Goat cream:
In a medium sauce pot, sweat shallots with garlic and thyme, deglaze with white wine and reduce by half. Add cream and bring to a simmer. Pour warm mixture in a blender and on low, add goat cheeses until smooth and thick.

Kumquat jam:
In a medium sauce pot, combine all ingredients and bring to a simmer. Reduce by half or until mixture begins to look sticky and jam-like. Tip: As jam begins to get very thick, turn heat down by half so that it doesn't burn.

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