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Hunter's Venison Recipe

Sunday, December 27, 2009

                                                             Hunter's Venison Recipe

Hunter's Venison Recipe Ingredients

4 to 5 pounds boneless venison, fat trimmed
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil or butter
1 cup red wine, beef broth or water
1 medium-sized onion, quartered
2 carrots, cut into 1-inch pieces
2 celery stalks, cut into 1/2-inch pieces
1 teaspoon each dried leaf thyme, basil, oregano
4 juniper berries
1 to 2 cups additional red wine, beef broth or water
1 tablespoon red-currant jelly
1 tablespoon Dijon-style mustard
1/2 cup dairy sour cream

Hunter's Venison Recipe Cooking Tips

Preheat oven to 350F (175C). Wash meat and pat dry with paper towels. Combine flour,
salt and pepper. Rub meat all over with flour mixture. In a heavy roaster or Dutch oven
with a tight-fitting lid, heat enough oil or butter to cover bottom of pan generously. Add
meat. Brown over high heat, turning meat constantly. When browned, add 1 cup wine,
broth or water, onion, carrots, celery, herbs and juniper berries. Roast, covered, 2 to 3
hours or until meat is fork-tender. Add more liquid, if necessary, to keep meat moist
during roasting. Remove meat to a platter; keep warm. Skim off any fat. Taste drippings
and adjust seasonings, if necessary. Boil down drippings until they make a thick glaze.
Whisk in red-currant jelly, Dijon-mustard and sour cream until blended. Strain and pour
over meat on platter. Makes 3 to 4 servings per pound

Hunter's Venison Recipe


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