Venison recipes

All of the venison shares have been picked up, other than getting horribly lost in the wilds of LaCrosse this was the smoothest (and smallest) pool yet. One of the participants asked about venison recipes, so here are two of my favorites:

Italian Venison Sandwiches

Take a large venison roast straight out of the freezer. Put in a large bowl of cold water to cover and add a 1/2 c of salt. Leave covered in the fridge until thawed. This brine will draw the blood out of the meat and tenderize it. When the meat is thawed, take it out of the brine and rinse well and rub with oil and salt, and broil or sear until all of the surfaces are browned.

Put the roast in the crockpot. Cover with cold water or chicken or beef broth. Add a couple whole peeled garlic cloves, a tablespoon or two of peppercorns, a tablespoon or two of juniper berries, and some red wine. Cook on low for at least 12 hours. Let the meat cool in the broth for an hour, then put in the fridge to let the meat cool in the broth. This will assure that the meat reabsorbs as much of the broth as possible.

When you’re ready to eat, put the meat and broth into a big pot and heat it up just to warm. Take the meat out and pull all of the meat off of the bones and set the meat aside. Strain the broth well and put the strained broth back in the pot. Bring the broth to a boil and reduce to half the volume. Saute a couple of sweet peppers and onions until done how you like them.

Prepare sandwich rolls by cutting in half, brushing lightly with garlic butter or olive oil, and melting provolone cheese on each side. Put the meat in the broth, add the peppers and onions, and heat gently. Put a pile of shredded meat on each sandwich and spoon some broth over. I serve this with fresh spinach and sliced tomatoes. Delicious!

Deer & noodles (my favorite!)

Take a couple of pounds of venison stew meat. Rinse in cold water and pat dry. Dust with flour and brown in oil until deeply browned on all sides. Don’t let the flour burn!

Put the browned meat in a crock pot. Add some chunked up carrots, a couple of onions cut up and some mushrooms, cut in half or fourths, and a couple cloves of peeled garlic. Add plenty of salt and pepper. Pour in a bottle of your favorite beer (not too dark!) and then enough water or broth to just cover the meat and vegetables. Cook on low 6-8 hours.

When it’s done, pull the meat and vegetables out out and strain the broth. Boil a pound of egg noodles and drain. Reduce or thicken the broth if it needs it, then take the broth off the heat and add 1/2 cup of sour cream (or greek yogurt if you like tangier flavors). Mix meat, vegetables, broth and noodles. Add some chopped fresh parsley and rosemary. Season to taste with salt and pepper. The most comforting meal you can possibly imagine.

Long-cooked dishes, like both of these, are great for building chi, especially in winter.

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