Tag Archives: Venison

Meat

Ground Venison Skewers

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Ground Venison Skewers

Ground Venison Skewers

Ingredients:
  • 1 lb. ground venison
  • 1 egg
  • 1 tbsp. finely chopped garlic
  • ¼ cup dried currants (soaked in warm water 15 minutes)
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • Olive oil for grill pan and basting
  • Salt and black and red pepper to taste
If you’re using wooden skewers, soak them in water for 20 minutes.
Thoroughly mix all the ingredients together in a bowl. Cover and place it in the refrigerator for about an hour to let the flavors combine.
Remove the meat mix from the refrigerator and pull off a piece about the size of a large egg. Form this tightly and evenly on a flat skewer. If the meat is too wet, add some breadcrumbs. Repeat with the remaining mix.Ground Venison Skewers
Place the skewers on an oiled grill pan heated to medium-high. Baste with oil as they are grilling. Carefully turn once. Cook until the outside is slightly charred.Ground Venison Skewers
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Pasta, Meat

Venison Ragu

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Still Life with Dead Game by Frans Snyders 1579-1657

Venison Ragu

Venison Ragu

My friend Susan gave me some ground venison for my birthday. This is the first recipe I tried with it. Venison ragu is a hardy winter dish. If you can’t get venison use pork. If you do use pork, you can leave out the duck fat. That’s only necessary with lean venison.

Ingredients:

  • 1 cup Italian trinity
  • ¼ cup olive oil
  • 2 tbsp. duck fat
  • 1 lb. ground venison
  • 28 oz can crushed tomatoes
  • 3 bay leaves
  • 15 basil leaves cut chiffonade
  • salt and black pepper
  • 1 lb. short pasta
Put on a pot of water for the pasta.
Sweat one cup of trinity in oil, then add 2 tablespoons of duck fat and lightly brown the venison. Add the crushed tomatoes and bay leaves and simmer for 20 minutes. Add the basil to the sauce and simmer for another 10 minutes while the pasta is cooking.Venison Ragu
When the pasta is almost done drain and add it to the sauce to finish cooking. If the sauce is too dry add some pasta water.  Serve with optional grated cheese.

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Meat

Venison Giambotta

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Venison Giambotta

When my grandmother’s family arrived in New York in the early 1900s, some of them couldn’t get used city living like she did.They were southern Italian farmers and felt more comfortable living in “upstate” rural areas. They farmed and often hunted. When visiting my grandparents they’d bring Concord grapes, apples and sometimes venison. My grandmother came up with this recipe. It originally contained deer heart but I substitute chicken hearts. (A heart isn’t like other organs. It’s a muscle just like a steak or chop.)

ingredients

Venison Giambotta ingredients

Preparation:

  • Sear strips of seasoned venison in a very hot pan (no oil) and remove.
  • Do the same with the chicken hearts

venison

  • Cut unpeeled fingerling or Yukon Gold potatoes in ½ in. slices. Add oil and lightly brown enough slices in same pan to cover the bottom of the pan, S&P and remove.potatoes
  • Fry the green pepper until soft and lightly browned in a deep pot
  • Add 1 small roughly chopped onion to the pepper and sauté in the same pot
  • Clear a hot spot and add 1/2 small can (3 ozs.) of tomato paste and caramelize then mix with peppers & onions.

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  • Use some stock to deglaze the pan and pour liquid into the pot. Add about 1/2 of the remaining beef stock to the pot and add the bay leaves. You won’t need all of the stock.
  • Add meat and potatoes to the pot, stir and simmer on low, covered for 10 minutes.
  • Add more stock if necessary to get a stew like constancy.20151018_185104

Buon Appetito!

venison

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