Venison recipies offered
Another Chowhound requested some venison recipes. I will provide several below, each in an individual reply. It is understood any of deer meat, elk meat, pronghorn antelope meat, moose meat, and carribou meat may be used in these recipes, though the specific cuts may be notes as special cuts.
Venison Scaloppini (serves 4 adults or more)
2 LBS venison roast, trimmed of unwanted membranes
1/2 cup white wine (chardonnay by preference)
about a table spoon of fresh squeezed lemon juic
3 shallots, chopped
1/2 cup heavy cream
3 TB unsalted butter
1 TB olive oil
Cut the venison across the grain in about 1/4" thick slices. Pound the venison out thin as you might to with veal scaloppini. Salt and pepper both sides of the venison slices. Dredge the venison slices in flour. Heat perhaps half the butter and olive oil in a skillet. Cook the scalopinni quickly, perhaps 60 seconds per side. Remove to a pre-heated platter and keep warm. You may need to cook the scaloppini in two or three flights, adding additional butter and oil as needed.
After the scaloppini are cooked, add the chopped shallots and sautee for about a minute. Add the wine and fresh squeezed lemon juice and reduce. Add the heavy cream. Cook until thickened to your taste. Salt to taste. Add the scaloppini back into the sauce and toss to coat. Serve on the platter. Sprinkle minced parsley over the top. Drink the chardonnay with this. I like to serve rice pilaf with toasted almond slivers with this.
You can elaborate the sauce by adding some chicken broth, maybe adding 1/4 cup of cogac. To speed things along at the end, you may pre-reduce the wine, chicken broth, cognac before cooking.
Ragout de Chevreuil (serves at least 4 adults)
2 LBS of venison stew meat in chunks
1/2 yellow onion chopped
1/2 carrot peeled and chopped
3 shallots chopped
3 garlic cloves minced
1/4 bay leaf crumbled
1/8 teaspoon thyme
1/2 cup pinot noir red wine
1/2 cup sauvignon blanc white wine
1/4 teaspoon coarse ground black pepper
3 shallots chopped
3 garlic cloves chopped
1/2 cup pinot noir wine
1/2 cup sauvignon blanc white wine
1/2 cup venison stock (or chicken stock)
3 TB olive oil
1/4 cup flour
4 slices of bacon
8 ounces of mushrooms
3 TB butter
1 tablespoon minced parsley
Cut the venison into chuncks. I butcher my own venison and find that there are always appropriately sized odd chunks of meat that I save expressly for this ragout, but equally one can take a roast and cut it up into chunks at least 1" cubes, preferably. Marinade in the marinade ingredients over night.
Pre-heat the oven to 400 degrees. Discard the marinade liquid. Dry the chunks of venison. Sear in a heavy pot suitable for putting in the oven as well as putting on stove top (I use a 3 1/2 quart Le Creuset oven) in the oil. When the meat is seared, add the shallots and garlic and sautee briefly. Add the meat back in. Distribute the 1/4 cup of flour over the top. Toss with a spoon. Put in the oven for about 5-10 minutes until the floured meat appears to be beginning to brown. Remove from the oven. Turn oven off. Add the wine and broth to the pot. Stir to mix with the flour. This should create a fairly thick gravy-like sauce. Brink to a slow simmer, cover, and simmer on the stove top for about 2 1/2 hours, stirring occasionally and adding a bit of water as needed to keep from drying out.
Chop the bacon into julienne slices about 1/4" wide. Saute to brown lightly. Cook the mushrooms quartered in the butter. When the ragout is done, add the bacon and mushrooms to the pot, stir, let warm, serve with the parsley sprinkled over. I like to serve this from the cooking pot at the table.
Drink pinot noir with this. I like to serve buttered spatzle with this. The marinading liquid is discarded, as protein leaches out of the venison while marinading and would create a disagreeable scum in the ragout if it were returned to the pot and boiled. This recipe is closely based on a recipe in The Cuisine of Alsace by Pierre Gaertner.
Noisettes de Chevreuil (serves 4 adults)
The backstrap (long, roundish muscle on the outer back -- tenderloin is on the inner back, inside the rib cage) (about 2 LBS is sufficient for 4 adults with side dishes) is cut into 3/4" thick slices and marinaded overnight in 1/2 cup pinot noir, 6 crushed juniper berries, 1/4 teaspoon thyme, 1/2 bay leaf crumbled, about 1/4 teaspoon of coarsely ground black pepper. The next day, the steaks are drained and marinade liquid discarded. The steaks are dried, salted and peppered, and dredged in flour. The steaks are then cooked rapidly in a skillet with clarified butter over high heat (clarified butter does not burn so readily as unclarified butter -- make clarified butter by melting the butter, skimming the scum off the surface, and pouring off the clear yellow liquid leaving the milky curd at the bottom -- the clear yellow liquid is clarified butter). About 90 seconds per side is enough. Remove the cooked steaks to a warm platter and keep warm. You may need to cook the steaks (aka medallions aka "noisettes") in several flights, adding clarified butter as needed before adding the next flight of steaks. When done, make a sauce in the skillet from 1/2 cup pinot noir wine, 1/4 cup cognac, 1/2 cup of game broth (or substitute chicken broth), 6 crushed juniper berries, 1/4 teaspoon thyme, 1/2 bay leaf crumbled. Reduce this to maybe about 1/3 cup of liquid (I pre-reduce these liquids before beginning cooking the steaks in the first place). When the liquids are reduced, add about 3/4 cup of heavy cream. Boil this until the sauce achieves the thickness you prefer. I prefer to cook the cream rather longer than shorter -- I have often stopped short of this point out of haste and impatience, but find further thickening improves the results. As a last step, add salt to taste to the sauce. I then serve the steaks and sauce separately, drinking the same Pinot Noir wine with the meal. I may include spatzle dressed in butter as a side dish. I also like poached pears (or more often canned pear halves) stuffed with lingonberries.
I discard the marinade liquid because protein leaches out of the steaks as they marinade, and as I boil these liquids to reduce them the protein forms a thick scum that causes the sauce to be unpleasantly grainy in appearance.
This is a delicious treatment for backstraps or tenderloins. I haven't done this, but I bet this works well for beef also. The steaks should be pink on the inside.
This recipe differs in various ways from the recipe found in Gaertner.