would you like a new idea for this years venison or any foods for that matter. do you need to make a special dinner because you have been hunting to much, or do you just like to eat well. let me know what you are interested in and i will fix a recipe for you.

i have been a chef for 25 years and would be glad to help

hunt on hunt hard eat well

Chef-
What a great offer! My freezer is full and we have been eating venison just about every night. Burger in lasagna, tenderloin steaks, meatballs, barbeque, smoked some too....even stuffed my own italian and breakfast sausage. I'm no gourmet, but know my way around in the kitchen.

I would love to know some different ways to use my roasts beside just barbeque. I have tips, shoulder, rump....all kinds of roasts, but only a limited know how in using them.

Also, I have piles of steaks. Not the tenderloin..mmmm, tender kind, but the steaks cut out of the ham. I have made these as regular steaks, baked steaks and used in the crock pot......but wonder of some other ways to make them better than they really are. I have used several to put on the smoker and made some great jerky...

I have a wedding coming up and would like to find some way of incorporating venison into the reception foods because hunting is such an integral part of my life and my new families...

Thanks Chef...happy hunting and cooking!

Pat in WV

SPRINGGOBBLER,

I WOULD BE GLAD TO HELP YOU IN ANY WAY POSSIBLE. PLEAS LET ME KNOW WHAT TYPE OF RECEPTION YOU WILL BE INVOLVED WITH. BUFFET? PLATE STYLE?

ALSO WOULD YOU LIKE AN APPETIZER OR AN ENTREE? LET ME KNOW AND I WILL GET YOU A SPEEDY RECIPE!!!!!

HUNT ON HUNT HARD EAT WELL

Chef,
Thanks for the offer. Right now I am looking for a good injection sauce for a deepfied turkey. Somthing with a good bold taste but not too over powering. This will be for Thanks Giving.
Thanks
Rick

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

Who, Here are a few recipes for you. If they do not strike your fancy let me know and i will create more for you.

SPICY BEER MARINADE

1 CUP LAGER BEER
1 CUP BEEF BROTH
1 TSP FRESH THYME LEAVES
1 CUP TOMATO PUREE
2 TSP WORCHESTERSHIRE SAUCE
1 TSP TABASCCO SAUCE
2 BAY LEAVES CRUMBLED
3/4 TSP BLACK PEPPER
1/4 CUP CHOPPED AND WASHED PARSLEY

COMBINE ALL INGREDIENTS IN A NON REACTIVE BOWL AND ALLOW TO SIT FOR 3 HOURS TO MARRY ALL FLAVORS. WILL HOLS IN REFRIGERATOR FOR 1 WEEK.

PINNEAPPLE CHILIE MARINADE

1/2 CUP PINNEAPPLE JUICE
1/4 CUP FRESH LIME JUICE
2 TSP LIGHT SOY SAUCE
2 TBL CHILIE POWDER
1/3 CUP DRY WHITE WINE
1/3 CUP AVACADO OIL
2 TBL DICED JALEPENOS
1/4 CUP CILANTRO LEAVES
1/4 CUP RED ONIONS DICED
1/2 CUP DICED FRESH PINNEAPPLE
SALT TO TASTE

PLACE ALL INGREDIENTS IN BLENDER AND PUREE. PLACE IN VNON REACTIVE BOWL AND LET SIT FOR 6 HOURS TO MARRY FLAVORS.

THIS MARINADE IS SOMEWHAT ON THE MILD SIDE. IF YOU WANT TO WALK ON THE WILD SIDE ADD ADDITIONAL JALEPENOS.

YELLOW HELL MANGO MARINADE

2 RIPE MANGOS PEELED AND CHOPPED
1 HABENERO PEPPER
2 TBL DARK RUM
1 TBL JAMAICAN JERK SEASONING
2 CLOVES GARLIC
1/2 CUP COCONUT
1 TGL GINGER ROOT
1/2 TSP CORIANDER SEEDS
1/4 TSP CUNIN
1/2 CUP COCONUT MILK
1/4 CUP FRESH LIME JUICE
2 TBL CHOPPED CILANTRO LEAVES

IN A BLENDER PUREE ALL INGREDIENTS. PLACE IN NON REACTIVE POT AND BRING TO A BOIL. COOK FOR 5 MINUITES. REMOVE AND COOL. THIS MARINADE FREEZES WELL.

I LOVE CARIBBEAN CUISINE. THIS RECIPE FLIRTS WITH THE PALATE WITH THE SWEETNESS OF THE MANGE AND COCONUT THEN THE GINGER, CORIANDER AND CUMIN KICK IN LIKE A STEEL BAND. BUT ITS THE HABENERS PEPPER THAT GIVES THIS MARINADE ITS BOLDNESS. MY FRIENDS CALL THIS MARINADE YELLOW HELL BUT EVERY YEAR THEY ALWAYS COME BACK FOR MORE FOR THEIR TURKEYS. A LITTLE BIT GOES A LONG WAY. IF YOU PLACE IT UNDER THE SKIN IT WILL GIVE A GREAT FLAVOR .

TRADITIONAL TURKEY MARINADE

12 OZ BAG CRANBERRIES
1 CUP FRESH ORANGE JUICE
1 TBL ORANGE ZEST
1/3 CUP RASPBERRY VINEGAR
1/3 CUP CANOLA OIL
2 TBL MOLASSES
1 TBL CHAMBORG( RASPBERRY LIQUORE)
2 TBL CHOPPED SHALLOTS
SALT AND PEPPER TO TASTE

COMBINE CRANBERRIES AND ORANGE JUICE IN HEAVY SAUCEPAN. BRING TO A LOW BOIL THEN SIMMER FOR ABOUT 10 MIN OR UNTIL THE BERRIES BURST.
REMOVE FROM HEAT. PLACE IN BLENDER WITH THE REST OF THE INGREDIENTS AND PUREE UNTIL SMOOTH.

THIS IS A BOLD MARINADE FOR DEEP FRIED TURKEY. IT ALSO WORKS WELL FOR A MARINADE FOR YOUR VENISON ROASTS OR CHOPS



HUNT ON HUNT HARD EAT WELL

Chef-
We are just going to have a buffet style, some of the other things we are going to have: I am going to smoke a whole tenderloin and serve much like roast beef with horseradish, deer burger barbeque meatballs, shirmp, veggie tray, cheese tray that kinda stuff, a whole ham etc.

Anything you can throw at me will be given a try...thanks again!!

Pat in WV

SG, I have one for you.

You will need:

1 deer ham (whole, bone in)
2 flat cans anchovie fillets
8-10 cloves garlic (peeled and split in halves or thirds)
20 or so sprigs fresh rosemary stems cut into about 2 inch pcs.
very liberal amounts of salt and black pepper

Working very carfully, remove the lower portion of the leg at the knee. A sharp paring knife works well for this. Clean any foreign matter from the ham. Make your cuts to look like a butcher did it. Take the paring knife and make a hole about 1.5 inces deep. Into the hole stuff an anchovie fillet, a piece of garlic, and a sprig of rosemary. Repeat this process until you have a grid system about 2 inches sqare completely covering the ham. You can repeat this process on the other side if the ham is a large one. Sprinkle the ham with salt and pepper.

Roast in a preheated oven at 425 for 20 mins. then turn oven down to 350. Also if you have beef fat, put several pcs. in the bottom of the pan. If not, don't worry about it. Cook to an internal temp of 130 degrees. NO MORE!!! The temp will rise even after it's removed from the oven.

Let stand 15 mins. covered with loose foil before carving.

This will have the appearence and taste simular to lamb.

Hope this helps.

Good Luck. Capt Brad.

Edited by - Capt Brad on 11/16/2002 12:03:24

Thanks Brad, that sounds very interesting and delicious. Two questions...what is s@p? Salt maybe? Says to sprinkle with it, don't want to miss something.

Also..any type of sauce etc. that you suggest with the dish? Or is it best just to leave as it is?

Thanks again, I appreciate it!

Pat in WV

Pat, that's a typo. It's salt and pepper. As for sauce, remove the roast to a cutting board to stand, and put the pan back in the oven to cook down the fat some more. Add about as much water as there is juice in the pan to make an "Au Jus". You may also want to add a beef bouillion cube for flavor also. I don't like heavy sauces such as jelly or mint, but if you do, feel free. To me, Au Jus and Horseradish is the best.

Good Luck. Capt Brad.

PAT, HERE ARE A FEW IDEAS FOR YOUR EVENT:

VENISON STEAKS WITH MORELS(VERY EASY AND FAST)

2 8 OZ VENISON STEAKS
SALT AND PEPPER
3 TBL OIL
2 TBL CHOPPED SHALLOTS
1/2 LB SLICED CLEANED MOREL MUSHROOMS
1/2 CUP CHICKEN STOCK
1/2 CUP DRY WHITE WINE
1 CUP HEAVY CREAM

SEASON VENISON ON BOTH SIDES WITH SALT AND PEPPER. IN A LARGE SKILLET HEAT OIL TO VERY HOT. ADD STEAKS AND COOK TO DESIRED DONENESS. REMOVE. SWEAT SHALLOTS IN HOT PAN FOR 1 MINUITE OR UNTIL CLEAR. ADD MORELS AND COOK FOR 1 MINUITE MORE ADD CHICKEN STOCK AND WHITE WINE AND CONTINUE COOKING FOR 1 MINUITE MORE. REDUCE TO SIMMER AND CONTINUE FOR 6 MIN OR UNTIL LIQUID IS REDUCED BY 1/2. ADD CREAM AND REDUCE T DESIRED THICKNESS. SEASON WITH SALT AND PEPPER. SERVE OVER STEAKS.


VENISON TIPS SAUTE WITH APPLES AND PLUMS

1 1/2 LBS VENISON TIPS
SALT AND PEPPER
2 SHALLOTS
2 RIPE PLUMS
3 TART APPLES
1/2 LEMON
6 TBL BUTTER (CLAIRIFIED)
3/4 CUP RUBY PORT
1 CUP APPLE CIDER
2 CUPS CHICKEN STOCK
1/4 CUP HEAVY CREAM

SEASON TIPS WITH SALT AND PEPPER. MINCE SHALLOTS, QUARTER AND PIT PLUMS, PEEL AND CORE APPLES, AND CUT INTO 1/4 IN WEDGES. SQUEEZE LEMON OVER APPLES TO KEEP FROM TURNING BROWN.

HEAT A HEAVY SAUCE PAN, ADD CLAIRIFIED BUTTER AND BROWN TIPS. SEASON WITH SALT AND PEPPER. ADD 1 1/2 CUPS CHICKEN STOCK AND BRING TO BIOL. REDUCE TO SIMMER AND COOK UNTIL TIPS ARE TENDER. REMOVE TIPS. ADD SHALLOTS AND COOK UNTIL CLEAR. ADD PORT, APPLE CIDER, REMAINDER OF CHICKEN STOCK, PLUMS AND APPLES. COOK FOR THREE MINUITES THEN RETURN TIPS. SIMMER GENTLY UNTIL APPLES ARE TENDER. RESERVE FOR SERVICE

AT SERVICE TIME GENTLY STIR IN HEAVY CREAM. ENJOY


VENISON SOUP WITH DILL DUMPLINGS( I LOVE THIS SOUP)

MARINADE
1 ONION CHOPPED
1 CARROT CHOPPED
1 RIB CELERY CHOPPED
4 CLOVES GARLIC CHOPPED
31/2 CUPS DRY WHITE WINE
3/4 C. RED WINE VINEGAR
2 BAY LEAVES
6 PEPPERCORNS

MAIN INGREDIENTS

2 LBS VENISON(IUSE THE SHOULDER MEAT)
4 SPRIGS DILL
2 SPRIGS MARJORAM
6 SLICES THICK BACON
6 CUPS CHICKEN STOCK
2 CUPS COLD WATER
1 TSP DRIED MARJORAM
3 ONIONS
3 CARROTS
1 RED PEPPER
1 RIB CELERY
1/2 LB GREEN BEANS
1/3 LB MUSHROOMS
2 TBL OLIVE OIL
1/3 CUP HUNGARIAN PAPRIKA
1 1-POUND CAN WHOLE TOMATOES
SALT AND PEPPER

DUMPLINGS

1 1/4 CUP FLOUR
1/2 TSP SALT
2 TBL CHOPPED FRESH DILL
1 EGG
1 EGG YOLK
1/3 CUP WATER

FOR THE MARINADE-

IN A SAUCE PAN PLACE ONIONS, CELERY, CARROTS AND GARLIC. ADD WINE VINEGAR, BAYLEAVES. COVER AND SIMMER FOR 30 MIN. ADD PEPPERCORN AND SIMMER FOR ADDITIONAL 5 MIN. COOL COMPLETLY.

FOR THE SOUP-

TRIM MEAT COMPLETLY. STRAIN THE COOLED MARINDE OVER THE MEAT. ADD THE DILL SPRIGS AND MARJORAM SPRIGS. COVER AND REFRIGERATE FOR 2 DAYS TURNING MEAT OCCASIONALLY.

CUT THE BACON INTO 1 INCH SQUARES AND COOK OVER MEDIUM HEAT, IN A HEAVY FRYING PAN FOR 8 TO 10 MIN OR UNTIL ALL THE FAT HAS BEEN RENDERED. REMOVE BACON AND RESERVE THE FAT.

DRAIN THE VENISON AND DISCARD THE MARINADE. CUT INTO 1 INCH CUBES. IN A HEAVY STOCK POT. ADD THE RESERVED BACON FAT AND HEAT. BROWN THE VENISON STEW MEAT. DRAIN THE FAT. ADD STOCK, WATER, MARJORAM, AND BAY LEAF. BRING TO A BOIL, SKIM. LOWER HEAT , SIMMER, COVERED. DICE CELERY, ONIONS, CARROTS, RED PEPPER INTO LARGE DICE. CUT BEANS INTO 1" LENGHTS. CUT MUSHROOMS INTO THICK SLICES. ADD TO SOUP POT. ADD PAPRIKA, GARLIC, TOMATOS(MASHED WITH HAND). SIMMER SOUP FOR 1 1/2 HOURS SKIMMIMG WHEN NECESSARY.

DUMPLINGS -

SIFT FLOUR AND SALT INTO MIXING BOWL. ADD DILL. MIX TOGETHER THE EGG, EGG YOLK, AND WATER. MAKE A WELL IN THE CENTER OF FLOUR MIXTURE. ADD EGG MIXTURE. GRADUALLY ADD FLOUR UNTIL INCORPORATED. DO NOT OVER MIX. LET REST FOR 10 MIN.

TO FINISH-

BRINBG SOUP TO A BOIL. WHILE SOOUP IS BOILING ADD DUMPLING MIXTURE 1 TEASPOON ANT A TIME UNTIL ALL IS USED UP. BOIL IN SOUP UNTIL TENDER.


YEA!!! NOW YOUR SOUP IS READY FOR YOU TO ENJOY.

WELL IF YOU WANT MORE LET ME KNOW

HUNT ON HUNT HARD EAT WELL