Deer Dinner: Delicious Venison Recipes

By Posted on

Deer meat, often overlooked in modern cuisine, offers a rich, gamey flavor that can elevate any dish. This recipe, a harmonious blend of Asian and Western culinary traditions, transforms this versatile ingredient into a truly unforgettable meal.

Ingredients:

1.5 kg (3.3 lbs) venison loin, trimmed

  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 cup red wine
  • 1 cup beef broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons water

    • Preparation:

    Marinating the Venison:
    1. In a bowl, combine soy sauce, rice wine vinegar, sesame oil, ginger, garlic powder, and red pepper flakes.
    2. Add the venison loin to the marinade, ensuring it’s fully coated.
    3. Cover and refrigerate for at least 2 hours, or preferably overnight.

    Searing the Venison:
    1. Remove the venison from the marinade and pat dry with paper towels.
    2. Dredge the venison in flour, shaking off any excess.
    3. Heat olive oil in a large skillet over medium-high heat.
    4. Sear the venison on all sides until browned, about 5 minutes per side.
    5. Remove the venison from the skillet and set aside.

    Sautéing the Vegetables:
    1. In the same skillet, add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
    2. Add the minced garlic and cook for an additional 30 seconds, or until fragrant.

    Creating the Sauce:
    1. Deglaze the skillet with red wine, scraping up any browned bits from the bottom.
    2. Add beef broth, bay leaf, thyme, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
    3. In a small bowl, whisk together cornstarch and water to create a slurry.
    4. Slowly whisk the slurry into the sauce, stirring until thickened.
    5. Remove the bay leaf.

    Finishing the Dish:
    1. Return the seared venison to the sauce.
    2. Cover the skillet and simmer for an additional 15-20 minutes, or until the venison is tender.
    3. Serve immediately, garnished with fresh herbs, such as rosemary or thyme.

    Total Time: 3 hours (including marinating time)

    Serving Ideas:

  • Elegant dinner: Serve the venison with a side of creamy mashed potatoes and roasted root vegetables.
  • Rustic Feast: Pair the venison with a hearty helping of buttery mashed parsnips and a side salad.
  • Asian Fusion: Serve the venison over a bed of steamed rice with a drizzle of soy sauce and a sprinkle of sesame seeds.

    • A Cultural Tapestry

    This recipe is a testament to the global influence of culinary traditions. The marinade draws inspiration from Asian cuisine, while the braising technique is a classic Western method. By combining these elements, we create a dish that is both familiar and exotic, honoring the rich history of food and culture.