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Chef's Corner: Venison is naturally tender

September 14, 2012
Island Reporter, Captiva Current, Sanibel-Captiva Islander

Know someone who loves hunting, but have no idea what to do with all that meat?

Well, I have a great recipe for you. It is so tender, it does not need marinade, delish!

Don't cook frozen meat. Let the meat sit at room temperature for at least 15 minutes and then pat dry before cooking. Wet meat won't sear.

Article Photos

Pan Roasted Venison Loin

Don't cook whole loin pieces on high heat for more than a few minutes. The thicker the medallion, the lower the heat!

Don't mess with it. Let the loin cook in one spot for a while before turning, and turn only once.

Let it rest inside a foil tent for 10 to 15 minutes. This helps the venison stay juicy.

Only use prime cuts, such as top round, sirloin tip, backstrap and rump roasts. These cuts are naturally tender and do not need long, slow cooking to tenderize them. For this recipe we will be using the backstrap.

Don't cook more than medium because medium-well or well-done deer meat is dry and very tough.

Remember to check with local laws before going hunting at www.myfwc.com

Pan Roasted Venison Loin

Ingredients:

6 oz. piece of venison loin

1/4 cup sundried cherries

2 tbs. cherry brandy

1/4 cup port wine

1 tbs. honey

1/2 tbs. crushed black peppercorn

2 cups game stock

1 tbs. olive oil

1/3 cup cherry vinegar

1/2 tbs. chopped fresh chervil

Directions:

To begin, heat an ovenproof skillet until quite hot and add just enough olive oil to coat the bottom.

Season the venison liberally with salt and pepper, then place it in the skillet. Brown the venison for three minutes on one side, turn it over and place the skillet in the oven. Cook the venison to medium-rare for about six minutes or until a meat thermometer reads 135 degrees.

Meanwhile, grab a bowl and soak the sundried cherries in cherry vinegar for 10 minutes.

Remove the venison from the oven and let it rest on a plate.

Deglaze the pan with cherry brandy, then add the port wine, black peppercorn, cherries, honey and game stock. Bring everything to a boil.

Cook on medium heat for 20 minutes. Thinly slice the venison and place on a serving plate and pour the sundried cherries, honey, port wine juice around, sprinkle with chervil, serve and enjoy.

 
 

 

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