I'm getting ready to head into the kitchen and start experimenting. I was watching an old episode of "After Hours" the other day, and the chef prepared a nut and bacon encrusted venison saddle. It looked amazing. And it looked like something I could simulate.
So, Rick just so happened to get a deer and preserve the saddle for me (the backstrap area with bone in). I've got a selection of raw pumpkin seeds, macadamia nuts, and sunflower seeds for the nut crust, some excellent bacon, and plenty of oil. We'll see how it goes.
I love experimenting like this. Sometimes I think I should go to cooking school and do this professionally!
Friday, December 18, 2009
Saturday, December 12, 2009
I love irony... and bear
So, last weekend was Rick's hunt club's annual holiday party...always an interesting event. We decided to bring a venison roast crostini; meat and bread always goes over well with guys. I found a nice horseradish sauce recipe and cooked my little heart out.
The roast came out perfect. It was very rare, just this side of still raw. The way it should be. Rick sliced it thin and it was gorgeous. We tested the crostinis, and deemed them very yummy indeed.
Where is the irony you ask? Well, I had decided to assemble the little sandwiches at the party. So I laid everything out on the counter, where people were milling about. The roast was wrapped in paper, and I had unwrapped it to start assembling. Two men (brothers, I learned) where standing next to me and as I pulled out a piece of meat, one said to me: "aren't you going to cook that?" He was serious.
I said it was cooked, just rare. Both men were horrified. "Oh, we only eat well done meat. We don't like it live."
Okay, these are men who have been shooting deer for probably 40 years ~ more importantly, field dressing the deer. And they're grossed out by pink meat? Are you kidding?
It turned out there were several people who wouldn't touch the rare meat. I was astounded, especially since venison is best rare. Weird.
That may explain what the bear, mountain lion, antelope, carribou, and other venison roasts were all well, well done (although, apparently bear and mountain lion are like pork and chicken...they must be cooked through so you don't get sick).
For the record, bear remains my favorite game meat. The antelope and mountain lion were okay; I'd probably like them better prepared differently.
The roast came out perfect. It was very rare, just this side of still raw. The way it should be. Rick sliced it thin and it was gorgeous. We tested the crostinis, and deemed them very yummy indeed.
Where is the irony you ask? Well, I had decided to assemble the little sandwiches at the party. So I laid everything out on the counter, where people were milling about. The roast was wrapped in paper, and I had unwrapped it to start assembling. Two men (brothers, I learned) where standing next to me and as I pulled out a piece of meat, one said to me: "aren't you going to cook that?" He was serious.
I said it was cooked, just rare. Both men were horrified. "Oh, we only eat well done meat. We don't like it live."
Okay, these are men who have been shooting deer for probably 40 years ~ more importantly, field dressing the deer. And they're grossed out by pink meat? Are you kidding?
It turned out there were several people who wouldn't touch the rare meat. I was astounded, especially since venison is best rare. Weird.
That may explain what the bear, mountain lion, antelope, carribou, and other venison roasts were all well, well done (although, apparently bear and mountain lion are like pork and chicken...they must be cooked through so you don't get sick).
For the record, bear remains my favorite game meat. The antelope and mountain lion were okay; I'd probably like them better prepared differently.
Tuesday, December 8, 2009
To Can or Not to Can
If you've been reading this blog, you may have noticed an exchange I've been been having with Sharon. Turns out Sharon cans a lot of food, and has convinced me that it is very easy to do and the meat is great.
I've never canned anything, and I've never had canned venison. But I'm game! I can see where it would be very handy, and I definitely have several recipes that would work well with canned meat. So, as soon as I get my hands on the right equipment, I'm going to give it a try.
I'll be following Sharon's guidance. She has a wonderful web site dedicated to canning, called SimplyCanning.com. Give it a visit if you have a hankering to can some of your meat.
I've never canned anything, and I've never had canned venison. But I'm game! I can see where it would be very handy, and I definitely have several recipes that would work well with canned meat. So, as soon as I get my hands on the right equipment, I'm going to give it a try.
I'll be following Sharon's guidance. She has a wonderful web site dedicated to canning, called SimplyCanning.com. Give it a visit if you have a hankering to can some of your meat.
Friday, November 27, 2009
Happy Thanksgiving
I'm sitting here on my couch in my usual post-T-day stupor. We had a lovely day with Rick's cousins in Berryville. The amount of food was staggering! I guess that's what happens in a family of wonderful cooks.
Being completely off the hook for any of the dinner food items, we decided to contribute an appetizer. And what says "Thanksgiving" like queso? Yes, queso doesn't really say Thanksgiving, but I wanted to try the recipe and I knew this crowd would enjoy it. It was so easy, and so good. Sure, we didn't need the additional cream and cheese. But we didn't mind it either!
By the way, venison was on the menu at the first Thanksgiving feast. I doubt it was in queso form, but at least we contributed something traditional!
Venison con Queso
Ingredients:
1/2 lb ground venison, browned
oil,
1/2 tsp chili powder
1 poblano chile
2 serrano peppers
1 tablespoon vegetable oil
1/2 small onion, minced
2 clove garlic, finely chopped
2 cups shredded Monterey jack
3/4 cup cream
Salt, to taste
Corn chips or flour tortillas
Directions:
Brown the venison in some oil and the chili powder. Set aside. Roast the poblano and Serrano peppers, then peel and remove stem and seeds. Slice peppers into thin strips. Heat the oil in a pan, add the onion and garlic and saute just until the onion is transparent. Add the poblano strips, cheese and half-and-half and cook over low heat, stirring constantly, until the cheese is creamy, about 5 minutes. Add browned venison. Season to taste with salt. Transfer to a heated chafing dish or slow cooker heating bowl and serve immediately, along with chips or tortillas.
Being completely off the hook for any of the dinner food items, we decided to contribute an appetizer. And what says "Thanksgiving" like queso? Yes, queso doesn't really say Thanksgiving, but I wanted to try the recipe and I knew this crowd would enjoy it. It was so easy, and so good. Sure, we didn't need the additional cream and cheese. But we didn't mind it either!
By the way, venison was on the menu at the first Thanksgiving feast. I doubt it was in queso form, but at least we contributed something traditional!
Venison con Queso
Ingredients:
1/2 lb ground venison, browned
oil,
1/2 tsp chili powder
1 poblano chile
2 serrano peppers
1 tablespoon vegetable oil
1/2 small onion, minced
2 clove garlic, finely chopped
2 cups shredded Monterey jack
3/4 cup cream
Salt, to taste
Corn chips or flour tortillas
Directions:
Brown the venison in some oil and the chili powder. Set aside. Roast the poblano and Serrano peppers, then peel and remove stem and seeds. Slice peppers into thin strips. Heat the oil in a pan, add the onion and garlic and saute just until the onion is transparent. Add the poblano strips, cheese and half-and-half and cook over low heat, stirring constantly, until the cheese is creamy, about 5 minutes. Add browned venison. Season to taste with salt. Transfer to a heated chafing dish or slow cooker heating bowl and serve immediately, along with chips or tortillas.
Saturday, October 31, 2009
The Rut is On
Watch out folks...the rut is on!
Yesterday in Maryland (Waldorf I think), a Buck jumped through the window at an elementary school. He then proceeded to run into the bathroom, where he caused much mayhem. After finally finding his way out of the school, he got hit by a school bus.
What caused this rampage?
Hormones.
The buck saw his reflection in the window and didn't like the reflection's bad attitude. So he attacked. Imagine his surprise when he was suddenly faced with a bunch of very small humans instead of his foe. So he ran to the bathroom, where he noticed the foe again in the mirrors. So he charged. And left a huge bloody mess behind. Dazed and confused, he ran out into the road.
That poor boy had a very rough day.
And the rut has only just begun. Be careful...the boys seem a little more feisty this year than usual. That may just be because I'm more attuned to the behavior of deer than I used to be. Nevertheless...hormones are running wild right now.
Yesterday in Maryland (Waldorf I think), a Buck jumped through the window at an elementary school. He then proceeded to run into the bathroom, where he caused much mayhem. After finally finding his way out of the school, he got hit by a school bus.
What caused this rampage?
Hormones.
The buck saw his reflection in the window and didn't like the reflection's bad attitude. So he attacked. Imagine his surprise when he was suddenly faced with a bunch of very small humans instead of his foe. So he ran to the bathroom, where he noticed the foe again in the mirrors. So he charged. And left a huge bloody mess behind. Dazed and confused, he ran out into the road.
That poor boy had a very rough day.
And the rut has only just begun. Be careful...the boys seem a little more feisty this year than usual. That may just be because I'm more attuned to the behavior of deer than I used to be. Nevertheless...hormones are running wild right now.
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