Over the past year, I've made a lot of venison. I'm having such a blast that I decided to build out an entire Venison Cooking web site. From now on, I'll be posting recipes on GreatVenisonCooking.com. The site also has cooking tips and a section for hunters on processing meat. You can also access this blog directly from the site!
This blog is going to become a catch all for whatever doesn't fit elsewhere on the site. As always, I welcome your comments. I really want my venison cooking site to be a great resource for you.
Sunday, August 30, 2009
Thursday, August 20, 2009
Wahoo for Wahoo!
Okay, so Wahoo isn't venison, but 1) a friend caught one while fishing for Marlin and 2) saying Wahoo is fun, and eating it is funner!
I had actually never heard of Wahoo before, but it is quite a delicacy. Since they're solitary swimmers, they're kind of hard to catch. Our fisherman friend told us people usually catch them by accident. But then they keep them because they are GOOD! Think fresh halibut...it's the same kind of mild steak. He was very gracious to give us four huge steaks.
I found a Wahoo recipe on e-zine articles. It was delicious! This would work with halibut, cod, or any mild deep sea fish.
Wahoo for Wahoo with Cuumber Salad
4 Wahoo steaks
2 tbs olive oil
juice of 2 lemons
juice of 2 limes
1.5 tbs paprika
1.5 tsp crushed red pepper
Trim the skin and dark red area at the top of the bone (I'm sure it has a name, but I don't know what it is...but it can taste gamey). Mix the oil, juices and spices together. Pour over fish and let marinate for 1/2 hour. Grill fish at medium heat...time depends one how big and thick the steaks are. Ours took about 5 minutes per side.
Serve with cucumber salad, which compliments the hot of the paprika.
Cucumber salad
2 cucumbers
1 tomato
2 tbs red wine vinegar
2 tbs olive oil
salt and pepper to taste
peel cucumbers and slice thinly. Cut tomato in half and slice thinly. Put both in bowl and mix with oil, vinegar and spice. Let marinade for at least 2 hours before serving.
I had actually never heard of Wahoo before, but it is quite a delicacy. Since they're solitary swimmers, they're kind of hard to catch. Our fisherman friend told us people usually catch them by accident. But then they keep them because they are GOOD! Think fresh halibut...it's the same kind of mild steak. He was very gracious to give us four huge steaks.
I found a Wahoo recipe on e-zine articles. It was delicious! This would work with halibut, cod, or any mild deep sea fish.
Wahoo for Wahoo with Cuumber Salad
4 Wahoo steaks
2 tbs olive oil
juice of 2 lemons
juice of 2 limes
1.5 tbs paprika
1.5 tsp crushed red pepper
Trim the skin and dark red area at the top of the bone (I'm sure it has a name, but I don't know what it is...but it can taste gamey). Mix the oil, juices and spices together. Pour over fish and let marinate for 1/2 hour. Grill fish at medium heat...time depends one how big and thick the steaks are. Ours took about 5 minutes per side.
Serve with cucumber salad, which compliments the hot of the paprika.
Cucumber salad
2 cucumbers
1 tomato
2 tbs red wine vinegar
2 tbs olive oil
salt and pepper to taste
peel cucumbers and slice thinly. Cut tomato in half and slice thinly. Put both in bowl and mix with oil, vinegar and spice. Let marinade for at least 2 hours before serving.
Monday, August 17, 2009
Easy Citrus Kabobs
Last night I had a pound of kabobs to cook and no energy to go to the grocery store and buy specific ingredients for a marinade. I did, however, have a lemon.
I've been on a kick to find light, summer recipes for the venison. When it's 90 degrees, a stew just doesn't work. This citrus marinade was very refreshing...the perfect taste for a hot summer night!
Venison Citrus Kabobs
1 lb venison, cubed for skewers
1/4 cup fresh lemon or lime juice (I only had one lemon, so I used lime juice)
1 lemon, sliced
1 small sweet onion, sliced
Put all ingredients in a baggie, mix, and marinade in refrigerator for 2 to 4 hours. Put meat on skewers and grill for about 2-3 minutes per side (cook to medium or medium rare, which doesn't take long with venison).
Yum. Very light and refreshing. I sauteed the onion slices in olive oil, which was a nice side to the meat, and served it all with rice.
I've been on a kick to find light, summer recipes for the venison. When it's 90 degrees, a stew just doesn't work. This citrus marinade was very refreshing...the perfect taste for a hot summer night!
Venison Citrus Kabobs
1 lb venison, cubed for skewers
1/4 cup fresh lemon or lime juice (I only had one lemon, so I used lime juice)
1 lemon, sliced
1 small sweet onion, sliced
Put all ingredients in a baggie, mix, and marinade in refrigerator for 2 to 4 hours. Put meat on skewers and grill for about 2-3 minutes per side (cook to medium or medium rare, which doesn't take long with venison).
Yum. Very light and refreshing. I sauteed the onion slices in olive oil, which was a nice side to the meat, and served it all with rice.
Saturday, August 8, 2009
Venison cooking web site coming soon
Exciting news...I will soon be moving this blog over to a new web site. The site is in development, but hopefully it will make finding recipes easier, and make it easier for people to submit recipes. It will also have other useful information. That's been taking up most of my time, which is why I haven't posted anything here in a while. But don't worry...I've still been cooking! I'm hoping to launch the site in early September...just in time for the start of hunting season.
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