Quote:
jaybird : There is a pound of deer hamburger in my refrigerator. What can I do with it besides throw it in the trash? My husband is delusional. He actually THINKS I'm going to cook this in some manner for him.
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Salmi of Venison
[size=1]PREP TIME: 2½ Hours SERVES: 6
Although this stew was always made from leftover game, especially game birds, we often made creative entrées in the same fashion. In this version, venison and other game are used to create a wonderful pie. Try this recipe with your combination of game meats as the perfect way to clean out the freezer and make unique gifts for friends. [size]
3 pounds cubed venison
1 rabbit or 2 wild ducks
2 large onions, quartered
1 celery stick, split
2 carrots, sliced
1 tbsp peppercorns
1 bay leaf
salt to taste
¼ pound butter
¼ cup flour
1 cup onions, diced
1 cup celery, diced
½ cup red bell peppers, diced
¼ cup garlic, minced
1 quart reserved game stock
1 ounce Burgundy wine
1 tsp basil, chopped
1 tsp thyme, chopped
½ tsp rubbed sage
salt and cracked pepper to taste
¾ cup green onions, sliced
½ cup parsley, chopped
2 (9-inch) prepared pie crusts
Place venison and rabbit in a stockpot along with quartered onions, celery, carrot, garlic, peppercorns, bay leaf and salt. Cover ingredients by 2-3 inches with cold water. Bring to a rolling boil, reduce to simmer and cook until meat is tender and falling from the bone. It is important to skim the impurities that rise to the surface during the cooking process. Once the meat is tender, remove from stock and allow to cool. Strain approximately 1 quart of the stock and set aside for later. When meat is cooled, debone and chop into small ground meat size pieces. Preheat oven to 375 degrees F. In a large cast iron skillet, melt butter over medium-high heat. Add flour and, using a wire whisk, stir until golden brown roux is achieved. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Slowly add stock, a little at a time, until stew-like consistency is achieved. Add wine, basil, thyme and sage. Season to taste using salt and pepper. Place the meat into simmering sauce. Allow meat to cook approximately 1 hour, adding additional stock as necessary. The majority of the sauce should be absorbed by the meat toward the end of the cooking time. Add green onions and parsley and adjust seasonings if necessary. Pour the contents into a large baking pan and allow to cool to room temperature. Press one of the pie shells into the bottom of a pie pan. Spoon in meat mixture, then cover with second pie crust. Crimp the edges of the crust together and cut away the excess. Using a paring knife, pierce the crust in 3 or 4 places to allow steam to escape. Bake 30 minutes or until golden brown. Allow to cool slightly prior to serving. You may wish to make individual turnovers with this recipe.
Cassoulet of Venison
PREP TIME: 2 Hours SERVES: 8-10
Cassoulet can be best described as any casserole containing white beans topped with a rich, game stew and baked. This venison recipe is magnificent for the Louisiana palate. It is a perfect way to make use of all that extra venison in the freezer. Try it with duck and goose as well.
5 pounds venison stew meat, cubed
1 (15-ounce) can Great Northern white beans, drained
2 cups Burgundy wine
1 pound bacon cubed
3 cups onions, diced
2 cups celery, diced
1 cup bell pepper, diced
20 cloves garlic
2 bay leaves
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
3 cups beef or venison broth
1 cup button mushrooms, sliced
1 cup oyster mushrooms, sliced
1 cup tomatoes, diced
1 tsp sugar
24 small pearl onions
2 cups carrots, diced
2 cups potatoes, diced
1 cup green onion, sliced
½ cup parsley, chopped
salt and pepper to taste
1 cup egg wash (1 egg and 1 cup skim milk, blended)
4 (9-inch) Pillsbury prepared pie shells
In a large mixing bowl, combine cubed venison with Burgundy wine. Season lightly with salt and pepper, blend well and allow to sit at room temperature for 2-3 hours. While venison is marinating, sauté bacon in a large Dutch oven over medium high heat to render fat and brown bacon. Do not scorch the fat. Remove the bacon with a slotted spoon, chop and set aside. Remove the venison from the liquid and reserve marinade, draining the liquid well. Sauté in bacon fat until brown on all sides. Add onions, celery, bell pepper and garlic and sauté 3-5 minutes or until vegetables are wilted. Add bay leaves, thyme and sage, blending well into the meat mixture. Add reserved marinade and broth. Bring to a rolling boil, reduce to simmer and add mushrooms, tomatoes, sugar, pearl onions and 1/2 of the chopped bacon. Cover and cook until tender over medium-high heat, approximately 2 ½ hours, stirring occasionally. Additional stock may be necessary during the cooking procedure to keep the meat moist and juicy. When meat is tender, add carrots, potatoes, green onions and parsley. Season to taste using salt and pepper. Cook until potatoes are tender, but not falling apart. They should retain their cubed appearance. Preheat oven to 350 F. Place an equal amount of white beans in 8 individual au-gratin or soufflé-type dishes and place an equal amount of the venison stew over the beans. Make sure that an equal amount of garlic and pearl onions are added to each dish. Top with remaining bacon. It is important that each dish have ample sauce. Using a pastry brush, paint a small amount of the egg mixture on the rim of each dish. Cut a portion of the pie crust to fit over each rim by ¼-inch and press securely over the top of the dish to seal in the contents. Paint the top of the pastry with a small amount of egg wash for even browning. Using the tip of a pairing knife, cut two small steam vent holes in the top of the pastry. Bake until crust is golden brown and flaky, approximately 20-30 minutes.
