chef & Brad, Thanks!

Chef...the morel recipe sounds awesome....I'll have to wait till spring though as the morels are eaten almost as quick as they are picked here in my house.....

Thanks again!

Pat in WV

Chef#1

I have pure ground venison with no fat added. I'd like to make sailisbury steak. Got any ideas? (gravy also)

Thanks

PS: Do you do any asian dishes with venison?

NNY243,

HERE IS A RECIPE FOR SALISBURY STEAKS. IF I WERE MAKING THIS I WOULD ADD SOME FAT TO HELP BIND IT TOGETHER.

1 LB GROUND VENISON
1/2 LB GROUND BEEF 70/30 GRIND (70% BEEF 30% FAT)
1/2 EA FINE DICED ONION
1/2 EA FINE DICED RED PEPPER
1/2 EA FINE DICED GREEN PEPPER
2 TBL OLD BAY SEASONING
1 TSP GARLIC POWDER
1/2 TSP SALT
1/2 TSP GROUND WHITE PEPPER
2 EA EGGS
1/2 ONION SLICED
1/2 CUP RED WINE
2 CUPS BEEF STOCK

ROUX
1/2 CUP SALAD OIL
1/2 CUP FLOUR
MIX THIS TOGETHER COMPLETLY RESERVE FOR THICKENING

PLACE A METAL BOWL IN THE REFRIGERATOR FOR 15 MIN. REMOVE ADD ALL INGREDIENTS. CAREFULLY MIX WELL. TRY NOT TO SMASH MIXTURE. FOLD ALL INGREDIENTS. PORTION INTO APPROX 4 8OZ PORTIONS. RETURN TO REFRIGERATOR FOR 20 MIN BEFORE COOKING. IN A IRON SKILLET PLACE SMALL AMOUNT COOKING OIL. ADD STEAKS AND BROWN ON BOTH SIDES. REMOVE FROM PAN. DRAIN OFF 1/2 OF THE FAT . RETURN TO STOVE AND ADD SLICED ONION. SAUTE GENTLY UNTIL CLEAR. ADD RED WINE AND BEEF STOCK. BRING TO A BOIL. ADD ROUX TO THICKEN. ADD IN SMALL AMOUNT TO THE DESIRED CONSISTANCY. RETURN STEAKS TO SAUCE AND COVER. BAKE IN 350 DEGREE OVEN FOR 20 MIN OR UNTIL 160 DEGREE INTERNAL TEMPERATURE. REMOVE AND SERVE.


ALSO HERE IS A GREAT ASIAN MARINADE FOR ANY CUT OF VENISON

1/2 CUP LIME JUICE
1/4 CUP SOY SAUCE
2 TBL HOISIN SAUCE
1 TBL MOLASSAS
1/3 CUP PEANUT OIL
2 TBL SESAME SEED OIL
1 TSP FIVE SPICE POWDER
2 TBL GRATED GINGER
3 GARLIC CLOVES CHOPPED FINE
3 TBL CHOPPED CILANTRO LEAVES (FRESH)
1/4 CUPCHOPPED SCALLION

PLACE ALL INGREDIENTS INTO A NON REACTIVE BOWL BRISKLY WHISKING. PLACE IN REFRIGERATOR FOR 3 HOURS TO MARRY FLAVORS. I RECOMMEND MARINATING ANY CUT OF VENISON OVERNIGHT.

5 SPICE VENISON STIR FRY

5 SPICE MARINADE
1 TBL 5 SPICE POWDER
2 TBL DRY SHERRY
2 TBL SOY SAUCE
1/4 CUP HONEY
1/3 CUP PEANUT OIL
1 TBL SESAME SEED OIL
2 TBL CHOPPED GINGER
3 TO 4 GARLIC CLOVES CHOPPED FINE

PLACE ALL INGREDIENTS IN NON REACTIVE BOWL AND BRISKLY WHISK



STIR FRY

1 LB VENISON TIPS
1/2 CUP PEANUT OIL
1 TBL SESAME SEED OIL
2 CARROTS JULIENNED
1 RED BELL PEPPER JULIENNED
1 CUP BROCCOLI FLORETTES
2 1/2 CUPS HOT- COOKED RICE
COARSELY CRUSHED TOASTED PEANUTS FOR GARNISH

IN A LARGE ZIP LOCK BAG PLACE TIPS, POUR MARINADE OVER TIPS AND MARINATE OVERNIGHT.

REMOVE VENISON FROM MARINADE. BRING MARINADE TO A BOIL IN A NON REACTIVE SAUCE PAN AND KEEP WARM. HEAT 1/4 CUP OF THE PEANUT OIL IN A LARGE SKILLET OR WOK. WHEN OIL IS HOT ADD THE VENISON AND SAUTE UNTIL TENDER. REMOVE AND KEEP WARM.

HEAT THE REMAINING 1/4 CUP PEANUT OIL AND THE SESAME SEED OIL . WHEN THE OIL IS HOT ADD THE CARROTS AND STIR RY FOR 1 MIN. THEN ADD PEPPERS, COOK FOR 1 MIN MORE, THEN ADD BROCCOLI AND COOK FOR AN ADDITIONAL MIN. REMOVE THE VEGTABLES WITH A SLOTTED SPOON AND KEEP WARM.

FOR SERVICE PLACE RICE ON SERVICE PLATTER THEN VENISON THEN TOP WITH VEGTABLES, FINALLY WITH HEATED MARINADE.

YEILD 4 SERVINGS.

HOPE YOU ENJOY.

HUNT ON HUNT HARD EAT WELL

Chef. or anybody else.
Looking for idea's for Hors d'oeuvres using deer. Hopefully something fast and simple. I keep trying, but nothing ever taste like it does at some catered party. Thanks in advance.

Good luck. Capt Brad.

Anything for deer heart besides soup or fried<img src=icon_smile_question.gif border=0 align=middle> I asked on a thread and have one idea but I want a few options. I just want any recipe you can come up with for deer heart besides fried or soup.
Thanks

&quot;A Country Boy Can Survive&quot; </IMG>

Chef#1,
You mentioned adding fat to the salisbury steak recipe. Would bacon fat be ok, or too overpowering? If so, how much to use?

The asian recipes look good. I've noticed that sesame oil is overpowering, but I think I'm using toasted sesame oil. Is that the kind you are recommending?

Thanks again.

Bill

Chef,
I give up! I cant read any more of your post. You are Killing me, Just Killing me. LOL
Thanks alot,
Rick

Bad officials are elected by good citizens who do not vote.

Chef,
On the yellow hell rec. Just how hot is it? Yes I do want to inject this into the bird and deep fry it. Would it be better to blend the solid ingred. together and then add the liquid to get a finer mix? Does anyone know if they make a powder hebenero? I will need to strain the spices to get a liquid that I can inject but what about mixing the spices with egg to coat the outside of the bird before deep frying? Any thoughts?
Thanks again.
All these good rec. are making my mouth water.
Rick

Bad officials are elected by good citizens who do not vote.

The yellow hell is about a 7 on a 10 heat detector. if you add more pepper the you can make it hotter. they do make powdered habeneros. look at your local gourmet stores. if you blend everything in the blender you should not have to strain it.

i would not place on outside of bird. it will most likely wash off whrn it hits the oil. if you would like to marinate outside for 24 hours then deep fry, i think it would taste great.

if you use a large needle i think everything should be great.

if you like spicey foods that do not leave a bad after taste then you will love this recipe.

hunt on hunt hard eat well

How about the heart<img src=icon_smile_question.gif border=0 align=middle> Any ideas<img src=icon_smile_question.gif border=0 align=middle>

&quot;A Country Boy Can Survive&quot; </IMG>