Archive for the ‘Recipes’ Category
Here is a delicious alternative to your everyday spaghetti with meat sauce. Works great with any ground venison!
Recipe serves 3 to 4 people
Ingredients
2 tablespoons of extra-virgin olive oil
1 tablespoon of butter
1 lb ground axis venison (or any wild venison)
1 pkg angel hair pasta noodles
1-16oz jar of tomato sauce
1 handful of portobello mushrooms, sliced (can substitute with shitake or white mushrooms)
1 dried red chile pepper, crushed
1-2 shallots, sliced (can substitute with 1/4 cup of chopped onion)
1 clove garlic, chopped
4 sprigs of fresh parsley, chopped
grated Parmesan cheese
Tony Chacere’s seasoning (any season salt)
Montreal Steak seasoning
salt & pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Remove from heat and drain. (more…)
Recipe courtesy of Julian Serrano; Picasso at Bellagio
This recipe was featured on the Las Vegas episode of FoodNation With Bobby Flay
Ingredients
* Extra-virgin olive oil
* 9 (2 to 3-ounce) medallions of fallow deer, de-bone and reserve bones
* 1 tablespoon tomato paste
* 2 cups mirepoix (1 small diced onion, 1/2 cup small diced carrots, 1/2 cup small diced celery)
* Bouquet garni
* 1 shallot, finely diced
* 2 cups red wine
* 1/2 cup port
* Salt and freshly ground black pepper
* 2 tablespoons clarified butter
* 1 Granny Smith apple; cut into 6 (1/4 moon shaped) segments
* 1 tablespoon powdered sugar
* Bone marrow
* 6 baby carrots, cleaned, peeled and cooked
* 6 tips asparagus, cleaned, peeled and cooked
Directions
To make the sauce: In a large saucepan, use a small amount of oil to saute the bones that were removed from the fallow. When they have a rich dark color,…
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Recipe courtesy of Blue Forest Safaris
1 Impala Roast (5 – 6 lbs)
1/2 cup crushed garlic
3 tbs aromat (if available locally)
3 tbs paprika
3 tbs dried rosemary
1/4 cup coarse black pepper
250ml red wine
500ml coca-cola
Place leg in deep oven tray.
Use sharp knife to poke holes in meat.
Mix the garlic, aromat, paprika, rosemary and black pepper in bowl.
Message mix into meat.
Pour coke and wine into bottom of tray.
Cook at 180 C for approx. 3 – 4 Hours.
Recommendation: Serve with traditional brown gravy, mash potatoes and green beans.
For more on this recipe or others please visit Blue Forest Safaris @ wildaboutyou.com
1 lb. venison — serves 4 to 6
1.5 cups flour
1 tbsp season salt (tony chachere’s recommended)
1 tbsp coarse black pepper
1 tsp garlic salt
1+ cups pickled jalapeno juice (+ a handful of sliced japs)
vegetable oil (or peanut oil)
Slice meat and pound to 1/4″ thickness using syran wrap over meat to avoid sticking. Marinate meat in jalapeno juice for atleast 10 to 15 mins (longer for more intense flavor)…
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Recipe serves 3 to 4 people
