Venison Recipes | Exotic Meats USA

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Recipes

Venison Recipes

Balsamic Glazed Rack of Venison
Serves 4

Ingredients:

2 1-1/4 pound Venison racks, 4 chops each
1 tablespoon canola oil

Glaze:

¼ cup balsamic vinegar
2 tablespoons olive oil
1-1/2 tablespoons ketchup
1 tablespoon Worcestershire sauce
coarsely ground pepper
kosher salt

Directions:

1. In a bowl, combine the vinegar, olive oil, ketchup, Worcestershire sauce, ½ tablespoon of pepper and ¾ teshtmloon salt.
2. Preheat the oven to 450°F. In a nonreactive oven proof skillet, heat the canola oil until shimmering. Set the venison racks bone side up in the skillet. Sear them over high heat, turning once, until browned, about 1-1/2 minutes per side. Put the skillet in the oven and roast for about 20 minutes, brushing racks 3 times with the glaze, until the meat is rare and an instant-read thermometer inserted in the meat reads 125°F. Cover with foil and let rest for 10 minutes. Season with salt and pepper.
3. Add the remaining glaze to the skillet and bring to a boil over high heat, stirring to scrape up the browned bits. Cut the venison into chops and serve with the sauce.

Thanks to: Food & Wine Magazine / January 1997

Barbecued Venison Rib Chops with Rosemary Leaves
Serves 4 to 6

Ingredients:

6 Venison rib chops, cut ¾ to 1 inch thick (2 to 2-1/2 pounds total)
¼ cup fresh rosemary leaves
2 tablespoons olive oil
salt and pepper

Directions:

1. Sprinkle ½ of the rosemary leaves onto one side of the chops. With a flat mallet, gently pound meat to hold rosemary leaves in place. Turn chops over and repeat. Lightly brush chops all over with oil.
2. Place chops on a grill 4 to 6 inches above a solid bed of hot coals.
3. Cook chops about 2 minutes per side for medium rare. Season with salt and pepper.

Thanks to: Sunset 1988 Recipe Annual

Best in the West Venison Chili
Serves 7 to 8

Ingredients:

3 tablespoons salad oil
2 pounds boneless Venison, trimmed and cut into ¼- inch cubes
1 large onion, chopped
1 medium-sized green bell pepper, steamed, seeded, and chopped
3 cloves garlic, minced or pressed
1 fresh jalapeno chili, stemmed, seeded, and minced
1 large can (15 ounce) tomato sauce
1 can (28 ounces) tomatoes
¼ cup chili powder
1 teshtmloon sugar
1 can (about 28 ounces) red kidney beans, drained
salt

Directions:

1. Pour oil into a 5 to 6 quart pan over medium-high heat. When hot, add venison, a portion at a time, and brown well, stirring often. Then stir in onion, green pepper, garlic, and jalapeno. Stir often until onion is limp, about 10 minutes. Add tomato sauce, tomatoes (break up with a spoon) and their liquid, chili powder, and the sugar.
2. Stirring often, bring to a boil. Cover, reduce heat, and simmer until venison is very tender to bite, about 1 hour and 45 minutes; stir occasionally. Stir in beans and simmer until hot, about 10 minutes longer. Season to taste with salt.

Thanks to: Sunset 1990 Recipe Annual

Black Pepper-Garlic Crusted Tenderloin
Serves 4 - 5

Ingredients:

1 1/2 teaspoons chopped garlic
3/4 teaspoon salt
1 teaspoon fresh black pepper
2 teaspoons olive or vegetable oil
1 tablespoon olive or vegetable oil
2 pounds Venison fillet

Directions:

In a bowl, combine garlic, salt, black pepper and 2 teaspoon of olive oil. Whisk together thoroughly.
In a large heavy skillet, add remaining tablespoon of oil; sear meat quickly on high heat.
Remove from pan and let cool; smear garlic paste on all surfaces of meat and let marinate at least one hour.
In a preheated 500°F oven, roast meat for 7 - 10 minutes or until rare to medium rare. Let meat rest a few minutes and slice.

Serve hot or cold.

Thanks to: Fresh from Florida Cookbook

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