(serves 8) Ingredients
» 1 venison loin (back strap), all silver skin removed
» 1 cup whole milk
» 3-4 garlic cloves, crushed
» Small handful black peppercorns
» 1 bunch fresh rosemary, picked off the stem and chopped
» 8-oz. jar raspberry preserves
» 1 cup water
» 1⁄4 stick unsalted butter
» 1 package applewood-smoked bacon, sliced
» Kosher salt and freshly ground black pepper Directions
1. Cut venison loin in half and soak overnight in refrigerator with whole milk, garlic cloves, black peppercorns and rosemary.
2. To prepare the raspberry preserve sauce, combine raspberry preserves and water in a small saucepan and place over medium-high heat. Swirl in butter. Set aside and keep warm.
3. Drain the milk from the venison, discard
all other ingredients, and pat venison dry with paper towels.
4. Lay out the bacon strips on a cutting board, slightly overlapping each piece (forming 2 large bacon sheets). Place a loin on the bacon and gently roll the whole piece, covering in a sheet of bacon. Repeat process with the other half of the loin.
5. Season the bacon-wrapped loins with salt and pepper.
6. Place a large cast-iron skillet, seasoned with vegetable oil, on a stove over medium-high heat. Place loins in the hot skillet, seam side down. Sear for 4-5 minutes, until the bacon becomes crispy. Turn over and sear other side for same amount of time. With a pair of tongs, continue to turn venison to sear all sides, so the bacon is crispy on all sides. Cook to medium-rare.
7. Pull loins out of skillet and let rest for two minutes. Gently slice into medallions and fan across a plate. Drizzle with raspberry sauce and be the king of hunting camp! André Baranowski
(serves 8) Ingredients
» 4 lb. venison leg (hindquarter, cut into 2-inch cubes, all silver skin removed)
» Kosher salt and black pepper
» 2 cups flour
» 3 Tbs. olive oil
» 1⁄2 stick butter
» 1 cup red wine
» 2 16-oz. cans beef broth
» 1 16-oz. can chicken broth
» 2 Vidalia onions, skinned, cored, large dice
» 1 lb. carrots, peeled, cut into rounds
» 1 lb. celery, medium dice
» 2 tomatoes, large dice
» 1 lb. parsnips, peeled, medium dice
» 1 lb. rutabaga, peeled, medium dice
» 1 lb. turnips, peeled, medium dice
» 2 lb. Yukon gold potatoes, large dice
» 1 lb. portabello mushrooms, quartered
» 1 lb. mustard greens, chopped
» 5-7 sprigs fresh rosemary, plucked from stem and minced
» 1 Tbs. chopped garlic
» 1 Tbs. Worcestershire sauce
» 3 Tbs. Sriracha chili sauce (you can find it at your local grocer)
» 1 Tbs. Tabasco sauce Directions
1. Season the venison with salt and pepper. Coat with flour.
2. Heat a skillet to medium-high and add olive oil. Sear venison to a golden brown. Add butter to coat.
3. Add red wine to the pan and make a paste. Pull pan from heat.
4. Transfer venison and paste to a large crockpot. Add beef and chicken broth. Turn crockpot to high and let cook for 1 1⁄2 hours, stirring occasionally.
5. Add all other ingredients. Cover and simmer for another 1 1⁄2 hours on high. Add water to the stew if necessary.
6. Turn crockpot to low and go hunting. When you return in a couple of hours, serve with fresh, hot buttermilk biscuits. Enjoy after a long, cold afternoon on stand! André Baranowski
__ Photo by Swallowtail
A James Beard-recognized chef, John Reilly is one of the most highly regarded event chefs in the country. Based in Gardiner, New York, where he and his wife, Karen Schneck, recently added the Village Market and Bakery to their culinary endeavors, Reilly has catered events for a distinguished roster of clients, including Presidents Ford, Bush and Clinton. He is a venison aficionado, and a huge believer in natural food and sustainability. "Venison is the convergence of so much that's important to me," he says. "It's the ultimate free-range, organic, farm-to-table, 100-mile menu, and it's right there in my backyard." villagemarketandbakery.com
(serves 4-6) Ingredients
» 8 double-cut loin chops (remove sinew from eye of meat)
» 1 cup Stag's Leap Cabernet Sauvignon (reserve remainder of bottle for drinking)
» 3 cloves garlic, crushed and minced
» 1 Tbs. cracked black pepper
» 1⁄2 cup olive oil
» 1 large shallot, peeled and minced
» 2 sprigs thyme, cleaned
» 1 Tbs. crushed juniper berries
» Pinch-plus of Kosher or sea salt
» 2 cups blended olive/vegetable oil
» 2-3 Idaho potatoes, washed and sliced lengthwise into 1⁄4-inch wedges and patted dry
» Sea salt Directions
Loin Chops
1. Whisk together wine, garlic, pepper, olive oil, shallot, thyme and juniper berries for marinade. (Do not include salt!) Place chops and marinade together in large dish, making sure to coat meat thoroughly on all sides. Refrigerate a minimum of 2 hours or up to 12 hours, turning meat several times.
2. Preheat grill to ensure that chops will be nicely seared. (The best fire for cooking is natural charcoal, but gas will do.)
3. Wipe excess marinade off chops before placing chops on grill to avoid flare-ups from olive oil (and chipped teeth from juniper berries!). Turn over only once on grill to help get nice grill marks.
4. When you've reached your favorite doneness for venison (preferably no more than medium), pull chops from grill. Let rest to set juices (5-8 minutes). Sprinkle with sea salt. Pommes Frites
1. Heat oil slowly in deep saute pan over medium-high heat. Look for heat waves rippling across surface oil, or test a small piece of potato before adding all fries. (Oil that is too hot or too cold is your enemy–the ideal temperature is 425 degrees.)
2. Gently add potatoes to oil, browning on all sides to tender inside. Remove to baking screen or cookie sheet with paper towel and salt immediately.
Serve one or two loin chops per person with pommes frites, pour a glass of Stag's Leap and enjoy! Note: You can substitute any good-quality Cabernet Sauvignon for the Stag's Leap in this recipe. André Baranowski
__ Photo by Tutanium22
(serves 6-9, depending on size of rump) Ingredients
» 4-6 lb. boned-out rump cut
» 8 cloves garlic, peeled and crushed
» 1 Tbs. cracked black pepper
» Kosher salt
» Leaves from 2 sprigs of rosemary
» 3 whole sprigs rosemary
» Several Tbs. olive oil
» 2-3 large carrots, peeled and chopped
» 2 celery stalks, washed and chopped
» 1⁄2 large Spanish onion, peeled and chopped
» 1 cup good-quality red wine
» 6 stewed plum tomatoes (from can)
» 6-plus cups unsalted beef stock (or bouillon)
» 12-14 cippolini onions, skin removed
» 6 parsnips, peeled and cut into 1⁄2 -inch slices
» 2 Tbs. olive oil
» Salt and pepper to taste
_
Directions_
1. Remove silver skin/sinew and excess fat from roast. Rub meat with several of the crushed cloves of garlic. Sprinkle with salt and pepper. Tie the meat into roast.
2. Using a long, thin knife (narrow boning knife), pierce the roast several inches deep in a half-dozen evenly spaced areas. Using a teaspoon handle, push crushed garlic pieces and rosemary leaves into slits. Rub roast with olive oil.
3. Preheat oven to 350 degrees.
4. Place Dutch oven on stove over high heat. When pot is hot, sear roast, browning on all sides. Remove roast and reduce heat to medium. Add 1-2 Tbs. olive oil. Saute carrots, celery and onions to brown.
5. Add roast back to pot. Pour red wine over roast. Add stewed tomatoes. Add stock to cover. Bring to simmer on stovetop. Cover with lid and place in preheated oven.
6. After rump goes in the oven, prepare cippolini onions and parsnips. Place large saute pan on stovetop over medium-high heat. Add vegetables and saute to brown. Set aside.
7. One hour into cooking rump, add vegetables to pot and replace lid. Cook additional 30-60 minutes until the meat is fork-tender. André Baranowski
__ Photo by Francesco Sgroi
Owner with his wife, Kathleen, of Schumachers Hotel and Grill 212 in New Prague, Minnesota, John Schumacher is one of the best-known game chefs in the nation. A regular on the "Big Wild" radio program, he is the author of eight cookbooks and has done countless interviews for print, radio and television. "Cooking venison allows me a double success," says Schumacher, "first in harvesting the animal, and then in cooking the meal. I also enjoy the flavor of game; each animal has a unique taste." schumacherhotel.com
(serves 6) Ingredients
Meat Mixture
» 1 lb. ground venison meat
» 1⁄2 lb. ground pork
» 2 eggs, beaten
» 1⁄2 cup fresh breadcrumbs
» 1 tsp. black pepper Filling Mixture
» 2⁄3 cup grated carrots
» 1⁄2 cup crumbled Gorgonzola cheese
» 1⁄2 cup breadcrumbs
» 1⁄2 tsp. garlic powder Directions
1. Preheat oven to 350 degrees.
2. Combine all meat mixture ingredients and mix well. On a flat
surface, place a double-thick sheet of aluminum foil (1 1⁄2 feet long and the wider, the better). Place meat on the foil and flatten to 1-inch thickness.
3. In a large bowl, gently combine all filling ingredients. Place the mixture 3 inches from the bottom edge of the flattened meat and roll meat into a cylinder, enclosing in foil. Crimp the ends of the foil.
4. Bake venison roll for one hour. Remove from the foil. Cut into 1⁄2-inch-thick slices and serve. Note: Try serving this dish with horseradish, spicy mustard or chili peppers. Also, you can substitute another blue cheese for Gorgonzola. André Baranowski
__ André Baranowski
by Chef John Schumacher
(serves 4) Ingredients
» 1 lb. game roast, cut into 1/2-inch slices
» 1 c. seasoned flour (add salt & pepper)
» 1 c. egg wash
» 3 c. fresh white bread crumbs
» 1/4 c. clarified butter
» 2 Tbsp. fresh lemon juice
» 12 lemon slices to garnish _Directions
_1. Remove all fat, sinews and silver skin from meat.
2. Cut game meat into twelve 1/2-inch thick slices.
3. Flatten to 1/4-inch thickness in a plastic bag using a meat mallet. Do not overpound and tear the meat.
4. Dredge game slices in seasoned flour.
5. Dip in egg wash and then in bread crumbs, shaking off excess crumbs.
6. Heat clarified butter in a large saute pan.
7. When butter starts to bubble, add game slices and brown.
8. Turn slices over and splash with lemon juice.
9. Cover and bake at 350° for about 15 minutes.
10. Place three schnitzels on each plate and garnish each schnitzel with a lemon slice.
__ Variations
-Schnitzel Holstein: Place 2 eggs fried sunny-side up, 2 strips of anchovies and 12 capers on top of each portion of schnitzels before serving.
-Schnitzel Hunter's-Style: Cook schnitzels per recipe above and cover with mushroom sauce.
-Schnitzel Italian-Style: Finish cutlets by topping with tomato sauce and provolone cheese. Melt cheese under broiler and serve.
-Caper Schnitzel: Serve with ¼ cup of caper sauce over each portion. Note: Schnitzels should be free from all fat and connective tissue. They should be sliced thin and shaped into an oval or triangle. For game schnitzels, garnish with hot, fresh orange cranberry sauce. Don't take a shortcut on the bread crumbs. Make them fresh. You will taste the difference. Wild Game Cooking Made Easy
by Chef John Schumacher
_
Ingredients_
» 2 1/2 to 3 lb. game roast
» 1/4 cup vegetable oil
» 2 cups chopped onions, 1-inch pieces
» 1 1/2 cups chopped carrots, 1-inch pieces
» 1 1/2 cups chopped yellow turnips, 1-inch pieces
» 3 cups beef stock
» 1 cup chili sauce
» 2/3 cup dark raisins
» 1/2 cup dark rum
» 1/3 cup molasses
» 1 Tbsp. beef base
» 2 tsp. dry thyme
» 1 tsp. black pepper
» 1/2 cup dry red wine
» 1 Tbsp. Worcestershire sauce
» 2 tsp. cornstarch
_
Directions
_1. Trim off all fat and silver skin from roast.
2. In a Dutch oven, heat oil until smoking hot.
3. Add roast and brown on all sides.
4. Remove roast.
5. Add vegetables and cook for 4 minutes to lightly brown.
6. Pour off excess oil and return roast to Dutch oven.
7. Add beef stock, chili sauce, raisins, rum, molasses, beef base, thyme and black pepper. Bake in a 350-degree oven for 2 hours.
8. Combine red wine, Worcestershire sauce and cornstarch to make a smooth paste. Add to liquid and stir to combine.
9. Return to oven for 20 minutes.
10. Remove roast and slice into thick pieces.
11. Serve with vegetable sauce. Wild Game Cooking Made Easy
by Chef John Schumacher
(serves 4) Ingredients
» 1 lb. venison loin or round, cut 1/2-inch slices
» 1 cup seasoned flour (add salt and pepper)
» 1/4 cup clarified butter
» 1/2 cup diced shallots
» 2 cups brown sauce
» 1/2 cream sherry
» 1/3 cup red currant jam or jelly
» 1 Tbsp. shaved dark chocolate _Directions
_1. Remove fat and silver skin from venison.
2. Slice venison into twelve 1/2-inch slices.
3. Flatten to 1/4-inch with mallet.
4. Dredge slices in flour.
5. Heat butter to a fast bubble in a heavy saute pan.
6. Add shallots and venison. Saute until venison slices are brown.
7. Turn and saute for 30 seconds, being careful not to brown shallots.
8. Add brown sauce, currant jelly, sherry and chocolate shavings.
9. Simmer 10 minutes on low heat, stirring gently from time to time to prevent sticking. Note: This works with all game meat. Wild Game Cooking Made Easy
by Chef John Schumacher Ingredients
» 8 center cut venison loin chops, 3/4-inch to 1-inch thick
» 1 Tbsp. olive oil
» 4 cloves garlic, peeled
» 2 green jalapeno peppers, seeds and stems removed Marinade:
» 1/4 cup Worcestershire sauce
» 1/4 cup Dijon mustard
» 1/4 cup honey
» 1 tsp. ground allspice
» 2 tsp. lemon zest
» 1/2 tsp. freshly ground black pepper
» 5 drops hot sauce
» 1 cup apple juice
» 1 Tbsp. cornstarch
_
_ Directions
1. Place a double-thick sheet of foil in a soup bowl and press to make a pocket. Add oil, garlic and jalapeno peppers. Close foil tightly and place on pie plate.
2. Bake for 1 hour at 350 degrees. Remove from oven and let cool.
3. Place jalapeno pepper mixture and marinade ingredients in blender and puree until smooth.
4. Remove all fat and silver skin from chops. Place in a glass casserole dish. Add marinade. Cover and let stand overnight.
5. Remove chops and char grill over medium heat until medium rare or medium. (Do not overcook!)
6. Place marinade liquid in a small saucepan. Simmer for 5 minutes over medium heat.
7. Combine apple juice with cornstarch and make a smooth paste. Add to marinade stirring slowly until sauce is clear.
8. Place 1/4 cup sauce on warm dinner plate. Top with chop and serve with plenty of white rice. Wild Game Cooking Made Easy
by Chef John Schumacher
_
Ingredients_
» 1 lb. game meat, cut into 3-inch x long 1/2-inch x 1/2-inch strips
» 1/2 cup chicken stock
» 1 Tbsp. cornstarch
» 1 Tbsp. vegetable oil
» 1 cup sliced onion, 1/4-inch strips
» 1 cup peeled and sliced celery
» 1 cup sliced carrots
» 1 cup snow pea pods, fresh or frozen
» 1/2 cup sliced green onions
» 1/4 cup soy sauce
» 1 Tbsp. diced fresh ginger _Directions
_1. Remove all bones, fat and silver skin from meat. Cut meat into pieces the size of your little finger.
2. Cut all vegetables as directed and measure out all liquids.
3. Combine chicken stock with cornstarch.
4. In a large nonstick skillet, heat oil until almost smoking hot. Add game and brown on all sides.
5. Remove meat, leaving oil.
6. Place meat in bowl and cover.
7. Add onions, celery and carrots and saute until onions and celery are clear.
8. Add pea pods, green onions, soy sauce, ginger and browned meat. Simmer for 2 minutes.
9. Add cornstarch/chicken stock mixture and mix well.
10. Simmer on medium heat until slightly thickened and liquid is clear. Note: This works well with all game and fowl. I also toss in some shrimp just for fun. Serve with white rice or wild rice. This also hits the spot over baked potatoes.
_
_ Photo: Jan van der Crabben
by Chef John Schumacher Ingredients
» 1/4 cup olive oil
» 1 1/2 lb. ground red game meat
» 2 cups diced onions
» 1 cup sliced celery
» 3 cloves minced garlic
» 2 Tbsp. all purpose flour
» 4 cups beef stock
» 1 cup ketchup
» 1 tsp. Worcestershire sauce
» 2 tsp. salt
» 1 1/2 tsp. freshly-ground black pepper
» 1/4 tsp. hot sauce
» 2 cups shredded cheddar cheese
» 1 cup chopped green onions
» 1 cup chopped dill pickles _Directions
_1. In a large soup pot, heat oil until it is very hot.
2. Cook ground game meat, onions, celery and garlic until vegetables are tender and meat is brown.
3. Stir in flour.
4. Continue to cook on low heat for two minutes, stirring occasionally.
5. Add beef stock, ketchup, Worcestershire sauce, salt and pepper and hot sauce and simmer for 30 minutes on low heat.
6. Serve in bowls topped with cheese, green onions and pickles. Note: You can also add diced tomatoes and sour cream. Photo by Dimitri Torterat
by Chef John Reilly
(yields approximately 24 empanadas) Filling Ingredients
» 2lbs, Ground Venison
» 1Tbsp Minced Garlic
» 1 Cup Small Diced Spanish Onion ½ Cup Minced Scallion (green and white of scallion)
» ¾ Cup Slivered Almonds Toasted
» 1 Cup Chopped Green Olives (eg. Picholine)
» ½ Cup Rough Chopped Cilantro
» ½ Cup Tomato Paste
» 2 Tsp Ground Corriander
» 1 Cup Small Diced Sweet Green Peppers
» 1 Minced Jalapeno; seeds removed
» Olive Oil
» Salt and Pepper to taste
_
Directions_
1. Heat large saute pan or cast iron skillet over med-high heat.
2. Use enough olive oil to moderately coat surface of pan.
3. Saute onions, garlic, both peppers until tender and transparent.
4. Add ground venison, coriander; saute to brown meat.
5. Add tomato paste, olives, almonds and fresh cilantro.
6. Sautee several minutes to blend and mildly brown tomato paste.
7. Season with salt and pepper.
8. Adjust spice (coriander/cilantro/s&p) at this time.
9. Remove from heat to cookie sheet and cool in refrigerator. Empanada Dough Ingredients
» 3 Cups All-Purpose flour
» ¼ tsp salt
» 6 oz unsalted butter (1 ½ sticks); cold and cut into small cubes
» 1 egg
» 5 Tbsp water
_
Directions_
1. Mix flour and salt in food processor.
2. Add egg, butter and water.
3. Process until clumpy dough forms.
4. Remove from processor; shape into ball; wrap tightly in plastic wrap and chill for at least one hour.
5. Roll dough on lightly floured surface into thin sheet.
6. Cut 4" circles using cookie cutter or trace the bottom of a glass with a sharp knife. Filling/Cooking Directions
Preheat oven to 350°
» 1 egg
» 1 Tbsp water 1. Mix egg and water together.
2. Place 2 oz of meat-filling in the center of dough disc.
3. Brush perimeter of disc with prepared egg wash.
4. Fold disc over; press edges with fork to seal.
5. Place on Cookie Sheet lined with parchment paper.
6. Bake approximately 20 minutes or until pastry is golden brown. Photo by: stu_spivack
by Chef Walter Bundy
(serves 4)
_
Ingredients_
» 1oz. clarified butter or vegetable oil
» 4 cleaned and trimmed venison loins (cut into 7oz. portions)
» kosher salt
» ground brandy peppercorns (whole peppercorns that have been soaked in brandy overnight and heated in a pan to burn off the alcohol) Directions
1. Heat a non-stick saute pan over medium high heat.
2. Season the venison loins with salt and ground brandy peppercorns.
3. Ladle the butter or oil in the pan.
4. Place the seasoned venison in the pan and sear until a brown exterior is achieved.
5. Turn the venison in the pan until all sides are brown.
6. Drain the excess oil and place in a 350 degree oven. For a recommended temperature of medium rare this should take approximately 5 minutes. Leave in the oven longer for more well done.
7. Keep warm and let the venison rest for 5 minutes before slicing. André Baranowski
by Chef Walter Bundy
(serves 6-8, depending on how hungry they are) Ingredients
» 4 lbs wild venison ground
» 3Tbsp. peanut oil
» ½ stick unsalted butter
» ½ lbs thick cut bacon, diced
» 1 Vidalia onion chopped
» 7 cloves garlic, minced
» 5 jalapeno peppers, chopped
» 1 red bell pepper, chopped
» 1 yellow bell pepper, chopped
» 1 cup red wine
» 1 can black beans (16 oz)
» 1 can red kidney beans (16 oz)
» 1 can white kidney beans (16 oz)
» 1 can whole kernel corn, drained (16 oz)
» 2 cans green chiles (4 oz)
» 1 can whole plum tomatoes (16 oz)
» 1 can crushed tomatoes (16 oz)
» ½ cup tomato paste
» 3 Tbsp. cumin
» 2 Tbsp. oregano
» 3 Tbsp. chile powder
» 1 tsp. coriander
» 1 tsp. cayenne
» 1 Tbsp. smoked paprika
» 2 Tbsp. Tabasco
» 2 Tbsp. Worcestershire
» 2 Tbsp. honey
» Salt and black pepper to taste Directions
1. Heat a saute pan over high heat.
2. Add peanut oil and brown venison with the bacon until it reaches a deep, dark, mahogany color.
3. Season the meat with salt and pepper.
4. Add the butter, onions, garlic, and peppers.
5. Cook until softened.
6. Drain.
7. Put the sauteed venison, onion, and garlic into a large crock pot and add all the remaining ingredients.
8. Stir.
9. Cook for about 3 hours on high and then turn down the crock pot to low.
10. Continue cooking for several more hours, stirring occasionally. Thin with water as needed or leave thick.
11. Serve with good, old fashioned cornbread, sour cream, grated cheddar, and fresh chopped cilantro. Note: The jalapenos can be deseeded or not, depending on how hot you want your chili [I suggest to not deseed if you can stand the heat]. Photo by judepics
by Chef Walter Bundy
_
Ingredients_
» 2 ears white corn (shucked)
» 1 shallot (diced)
» ½ cup white wine
» 1 bay leaf
» 3 sprigs thyme
» ½ quart heavy cream
» 1 tablespoon truffle oil
» 1 tablespoon butter
_
Directions_
1. Take the corn off the cob by running a knife down the sides of the cob. 2. Start by sauteing the shallot and butter in a pot until translucent.
3. Add the corn kernels and saute for one minute. Then deglaze with the wine.
4. When the wine has evaporated add the bay leaf, thyme, and heavy cream. 5. Slowly simmer for ten minutes.
6. Remove the bay leaf and thyme sprigs and puree the cream and corn.
7. While pureeing, season with salt and pepper to taste and add the truffle oil.
8. Strain through a fine meshed strainer and keep warm until ready to use. Photo by Jonathunder
by Chef Walter Bundy Ingredients
» 1lb. Arborio rice
» 3 tablespoon butter
» ½ Vidalia onion (small dice)
» 3/4 cup white wine
» 8 cups chicken broth, heated
» 1lb. picked blue crab
» 2 cups Parmesan cheese (grated)
» diced herbs (optional)
» kosher salt
» white pepper, freshly ground Directions
Risotto is a labor intensive task but the patience and effort is well worth the result. 1. In a heavy bottomed pot, start by gently sauteing the butter and onions together. Be careful not to let them brown. Saute for several minutes and then add the Arborio rice.
2. With a wooden spoon, stir the rice until it becomes translucent. At this point, add the white wine to the rice and onions stirring constantly until all of the wine has been absorbed.
3. Add 1/3 of the warm chicken broth.
4. Continue to stir constantly until all of the chicken broth is absorbed. 5. Repeat this step two more times adding 1/3 the broth each time.
6. Taste some of the rice to insure that it is fully cooked. If the rice is somewhat hard then more stirring and broth is needed.
7.The final step is to fold in the cheese, salt and pepper, herbs, and crab. Adjust as necessary.
8. Keep warm until ready to serve. Photo by Dithie
by Chef Walter Bundy Wild Mushrooms
Assorted mushrooms (oyster, portabella, and shiitake) Any variety will do. Directions
1. Briefly rinse mushrooms before use with cold water.
2. Blot the mushrooms dry and dice into1 inch pieces.
3. Keep refrigerated until ready to use. Asparagus
1 bunch green asparagus Directions
1. Peel the asparagus with a peeler from the tip to the end.
2. Cut the whiter part of the asparagus on the end off and discard.
3. Blanch the asparagus in boiling salted water for 2 minutes or until tender.
4. Shock them in ice water to stop them from cooking.
5. Blot dry and refrigerate until ready to use. _
Final assembly_
Saute the blanched asparagus with the diced mushrooms in butter and season with salt and pepper. Spoon the corn sauce around the plate in a circle. Place a mound of the risotto in the center of the plate. Arrange the sauteed asparagus and mushrooms around the risotto. Slice and fan the venison over the risotto. Serve immediately. Photo by Ryan Freisling Click back here to the Venison Page >>