The Four Best Venison Recipes You’ve Ever Tried

Outdoor Life Online Editor
VENISON OSSO BUCO SERVES 6 Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe. ** ****1 lemon 1/4 cup extra-virgin olive oil 2 medium yellow onions, peeled and chopped 1 medium carrot, peeled and shredded 1 celery stalk, chopped 2 bay leaves 4 cloves 1 sprig fresh rosemary 10 juniper berries Salt Freshly ground black pepper 6 8¿10-oz. venison osso bucco, cut from the hind shanks 1/2 cup flour 1/4 cup vegetable oil 2 tsp. tomato paste 1 cup fruity red wine, such as chianti 1 cup fresh carrot juice 6 plum tomatoes, peeled and crushed 2 cups hot chicken stock ** 1. Peel zest from oranges and lemon in wide strips with a vegetable peeler. Set the zest of 1 orange and lemon aside for sauce. Slice zest of other orange into narrow strips about 1/8" wide and set aside for garnish. Remove and discard pithy membrane of 1 orange, then slice into segments and reserve for garnish. Juice second orange and set juice aside. 2. Heat olive oil in a large heavy pot with cover over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add carrots, celery, bay leaves, cloves, rosemary, and juniper berries, and season to taste with salt and pepper. Cook, stirring, until vegetables are light golden brown, about 15 minutes. Transfer to a bowl and set aside. 3. Meanwhile, generously season venison with salt. Dredge venison in flour until lightly coated, then shake off excess flour. Add vegetable oil to same pot and increase heat to medium-high. Add venison in a single layer and cook until well browned on all sides, about 10 minutes. Return vegetable mixture to pot, reduce heat to medium, stir in tomato paste, and cook until tomato paste begins to caramelize, about 6 minutes. Add wine and bring to a boil, scraping up any brown bits stuck to bottom of pot. Add carrot juice, reserved orange juice, and reserved wide strips of orange and lemon zest. Bring to a vigorous boil and cook until sauce has reduced and vegetables have softened, about 8 minutes. Add tomatoes, reduce heat to medium-low, and simmer, uncovered, for 30 minutes. Stir in hot chicken stock, partially cover pot, and simmer for 1 1/2 hours, or until meat is fork-tender. 4. Remove meat from pot when done. Strain sauce through a sieve, pressing on vegetables to extract liquid; discard solids. Return meat to pot with sauce and keep warm until ready to serve. Garnish with reserved orange segments and zest, and serve with polenta, if you like.
Outdoor Life Online Editor
VENISON TERRINE WITH RED CURRANT SAUCE SERVES 12 While visiting Sweden we were served this traditional-style terrine without currant sauce, but we like its added bite and color. **
1 lb. finely ground venison
1⁄4 lb. smoked ham, minced
1 yellow onion, peeled and minced
2 cloves garlic, peeled and minced
2 tsp. fresh thyme leaves
1 tbsp. tomato puree
2 tbsp. fine bread crumbs
1⁄2 cup milk
2 eggs, lightly beaten
1⁄2 cup beef stock
Salt and freshly ground black pepper
** **
1 tbsp. honey
1 tsp. mild Swedish mustard
1 tbsp. red currant jelly
1⁄4 cup sugar
1" stick of cinnamon
1⁄2 tsp. ground ginger
Juice from half an orange
Juice from half a lemon
1 cup red currants, fresh, frozen, or canned
** **
** 1. Preheat oven to 325 degrees. Combine venison, ham, onions, garlic, thyme, tomato puree, bread crumbs, milk, eggs, and stock in a large bowl. Season with salt and pepper, mix well, and pack into an oiled 4- to 5-cup terrine mold. Cover terrine with aluminum foil and a lid. Place terrine in a roasting pan, add enough hot water to the roasting pan to come two-thirds of the way up sides of the mold, and bake for 1 hour. Cool terrine, loosen with a knife, then unmold and chill. 2. For the sauce, combine honey, mustard, jelly, sugar, and 1 tbsp. water in a saucepan. Bring to a simmer, whisking constantly, over me-dium heat. Add cinnamon, ginger, orange juice, lemon juice, and currants and simmer for 5 minutes. Remove cinnamon stick and chill. Spread over top of terrine and serve. Outdoor Life Online Editor
HUNGARIAN VENISON GOULASH SERVES 4 In Hungary, the dish most of us think of as goulash is actually very close to stew. Beef chuck or pork shoulder may be used in place of the venison in this version. **
** **2 lbs. leg of venison, cut into 2" chunks
1 tbsp. white wine vinegar
1⁄4 lb. smoked bacon, finely chopped
1 large yellow onion, finely chopped
1 1⁄2 tbsp. hot paprika, preferably Hungarian
1⁄4 tsp. dried ground thyme
1⁄4 tsp. dry mustard
4 whole allspice
4 juniper berries
2 cloves garlic, finely chopped
1 small tomato, cored and chopped
1⁄2 green bell pepper, cored, seeded, and
finely chopped
1 cup red wine, preferably merlot
6 medium yukon gold potatoes (about 2 lbs.),
peeled; cut lengthwise into wedges
1⁄4 cup butter, cubed
2 tsp. chopped flat-leaf parsley
Freshly ground black pepper
6-8 slices crusty white bread
** 1. Put venison and vinegar into a bowl; cover with boiling water. Put bacon into a large pot over medium heat; cook until crisp, 6-8 minutes. Add onions and cook until softened, 6-8 minutes. Drain venison; add to onions. Increase heat to medium-high and cook until just browned, 8-10 minutes. Stir in 1 cup water, paprika, thyme, mustard, allspice, juniper, garlic, tomatoes, and peppers; reduce heat to medium-low. Simmer, covered, until venison is just tender, about 2 hours. Uncover pot, add wine and salt to taste, and cook until venison is very tender and liquid has thickened, about 1 1⁄2 hours more. 2. Put potatoes into a pot; cover with salted water; boil. Reduce heat to medium-low; simmer until soft, 10-12 minutes. Drain potatoes and toss in a bowl with butter, parsley, and salt and pepper to taste. Serve goulash with potatoes and bread. Outdoor Life Online Editor
VENISON WITH SEARED FOIE GRAS SERVES 4 Chef Victor Janssen prepared his version of this dish for us with local red deer venison. **
1⁄4 cup extra-virgin olive oil
1 tsp. freshly ground black pepper
1⁄2 tsp. fresh thyme leaves
8 juniper berries, cracked
2 cloves garlic, crushed
2 dried bay leaves
4 5-oz. medallions trimmed venison loin (each about
1" thick)
** **
2 tbsp. canola oil
1 lb. venison bones, cut into 2"-3" pieces
1 tbsp. tomato pur¿e
1 small yellow onion, coarsely chopped
1 small carrot, cut into 1⁄3" pieces
1 rib celery, cut into 1⁄3" pieces
1 small leek, trimmed and coarsely chopped
1 cup red wine
1 tbsp. fresh cranberry sauce
3 juniper berries, cracked
3 whole black peppercorns, cracked
1 dried bay leaf
1 sprig fresh thyme
7 tbsp. butter, cut into small pieces
1 tsp. chopped bittersweet chocolate
Salt and freshly ground black pepper
4 2-oz. slices foie gras, chilled
2 tbsp. extra-virgin olive oil
** 1. For the venison: Puree olive oil, pepper, thyme, juniper berries, garlic, and bay leaves in a blender to make a marinade. Arrange venison in a shallow dish; pour marinade over venison; turn to coat. Cover with plastic wrap and refrigerate for 24 hours. 2. For the sauce: Heat canola oil in a large pot over medium-high heat. Add bones and cook, stirring occasionally, until deep golden brown in spots, 6¿8 minutes. Add tomato puree, onions, carrots, celery, and leeks and cook, stirring, until lightly caramelized, about 5 minutes more. Add wine, cranberry sauce, juniper berries, peppercorns, bay leaf, thyme, and 1 cup water, reduce heat to medium, and simmer, stirring occasionally, until liquid is reduced by two-thirds, about 30 minutes. Strain sauce through a cheesecloth-lined fine-mesh sieve into a small saucepan. Bring to a boil over medium-high heat, remove from heat, and whisk in 4 tbsp. of the butter and chocolate, a few pieces at a time, to make a smooth sauce. Season with salt and pepper to taste; keep sauce warm. 3. Remove venison from marinade and season all over with salt and pepper to taste. Heat remaining 4 tbsp. butter in a large skillet over medium-high heat. Add venison and cook, turning once, until browned and medium rare, 3¿4 minutes per side. Transfer venison to a plate. Season foie gras slices all over with salt and pepper to taste. Heat olive oil in a clean large skillet over medium-high heat. Add foie gras slices and cook, turning once, until golden brown, about 1 minute per side. Place a venison medallion in the middle of each of four warm plates, then top each with a slice of foie gras. Generously spoon sauce over the foie gras and venison. Outdoor Life Online Editor
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