Best Venison / Moose Recipes
Now that the hunting season is nearly over, and (hopefully) your freezer is full from your hard labor (or some other hunter's generosity), I'd like to hear about your favorite recipes for venison and moose. All cuts from roasts, to steaks, to stew, to ground.
As a starter, attached is an amazing regional Canadian meat pie recipe from Quebec.
Poppi’s Famous Tourtierre
1 lb ground Pork
1 lb ground Venison
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion, minced
2 small cloves garlic, minced
1 teaspoon ground summer savory
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 cup water (enough to just start showing through the meat in the pan)
1/2 cup herbed Italian bread crumbs (plain bread crumbs are OK too)
Option : add finely diced par boiled carrots, par boiled potatoes, and / or peas to meat mixture.
Brown meat in sauté pan and season with salt and pepper, remove meat and drain fat. Sauté onions and garlic in butter for a minute, return drained meat, and add spices. Add water and quickly bring to a boil. Cover, reduce heat and simmer until the meat is tender, about 20 minutes. Remove the lid, stir in the breadcrumbs, and continue cooking uncovered until the liquid has evaporated but meat is still nice and moist (add a little water if mixture is too dry). Check the seasonings.
Cool then put mixture into an uncooked pie shell.
Brush pie crust rim with egg wash, top with pie crust, and seal edges. Brush top with egg, make a few small holes in top crust for steam, and bake at 425°F for 20- 30 minutes or till crust is golden brown and center is hot.
Serve with small side bowls of mustard and chili sauce.
Serve with mashed potatoes and green beans.
Note : use amounts shown of cinnamon and cloves for your first time since they are strong flavors. Add more spices next time if desired.
re: blue room
I think Tourtierre it would be great with Elk! Any game meat will do. I've only had elk a few times and loved it.
As far as the amount of pork is concerned, a "triple mix" of elk, beef, and pork would be great at 1/3 each. If you don't know the beef percentage, any amount of pork from 1/4 to 1/3 would be fine.
Having grown up on moose, elk and deer (my dad was a hunter) I have come to appreciate game much more as an adult. As kids our meat was unfortunately cooked until beyond well done! However, now, when I see game on menus in restaurants I am all over it. My favourite cuts of moose tend to be roasts and steaks. As they are lean you can use caul fat, bacon, pancetta, etc. I like to soak the meat in buttermilk to remove some of the extra gamey flavour. The meat is excellent medium rare - seared, grilled, etc. Marinades and brines are lovely, too, with juniper berries, rosemary, etc.
The ground stuff gets mixed with pork and suet into hamburger.
Larger cuts are cooked in a variety of ways. I like to take the tougher pieces and cut them into 2 inch pieces, then brown them and braise them on low heat in a pool of good lager or pilsner (with which i deglaze the pan) and a lot of garlic. The gravy is out of this world.
It's that time of year again !
Recently was treated to a Moose Mincemeat Pie. Never was a fan of mincemeat - got put off as a kid when I expected butter tart as I bit into mincemeat - but this one was excellent. Unfortunately this particular recipe is a closely held secret (for now), but it was a standard mincemeat in pie pastry containing ground moose, very little brandy, and lightly sweetened. The only game recipe I found was a Venison version :
Four guys, two days, and two pies gone. It was very very good.
venison super-slow braised with fat shitake mushrooms in red wine with strong aromatics (lots of sage, marjoram, thyme) with a touch of balsamic vinegar and then rough processed & stuffed into ravioli with brown butter sage sauce, or simple tomato sauce for those concerned about excessive butter consumption
Thanks VV. Sounds amazing !
Along the same line, whenever I make Osso Bucco, we make extra and use it to make ravioli with reduced left over OB sauce.
Last night we had a beef + venison slow cooker stew, after browning meat, onions and mushrooms, add 1 1/2C dark beer, 1/2C beef stock, thyme, bay, garlic. Later add vegetables (potato, carrot, turnip) with a touch Worcester, then celery, and few drops lemon juice at end. Very good.
Calling All Cooks! I have what I think is approximately 2 lb's of Venison "ham" that has now been thawed (as of yesterday) and I suspect I need to cook it very soon.
I have no idea what Venison (& I keep typing Verizon!) ham is, having never tasted, much less cooked it. Maybe something like a Coq au Vin version? Osso Bussco version? I honestly have no idea what to do with this.
It is likely a piece of venison cured like a pork ham (ie soaked in water, sugar, and salt for flavor and preserving). My ONLY ham cooking technique is this and it would be awesome with venison:
PS made a slow braised Moose Goulash last night that was amazing...
So I was all set to follow PoppiYYZ's suggestion with the venison, but when I took it out of the vacu-pak it had been frozen in, the venison "ham" was in little pieces like stew beef. So, I made Boeuf Bourguignon with it instead. It turned out very, very nice. I'm anxious to try it again in another flavor profile.
It's that time of year again again !! Got a new one :
Deboned Shoulder Roast with most fat removed, trimmed and sliced to roll out flat.
Drizzle with EVOO, sprinkle chopped garlic, rosemary, parsley, sage, lemon zest, orange zest, red pepper flakes, fennel seed, and generous S+P.
Roll up and tie, place in roasting pan.
Bake at 350 for 90 minutes to brown, reduce heat to 275F and bake additional 2 hours (or til meat inside reads 140F).
Saw the pork version recipe on a DDDs episode. Very very good with venison.