Bone-In Venison Chops, Rosemary Potatoes, Green Beans

We’ve got a new recipe for you. This is perhaps as simple as it comes. In fact, the most difficult part is finding a processor who will simply give you the cut you want. The cut we are speaking of is the Bone-In Backstrap. Surprisingly, I have found that most groups in the deer processing business aren’t cutting backstraps like this. We hope this has only been our experience and you are able to find these cuts at ease.

Ingredients:
1) 4 Bone-In Venison Backstrap Chops
2) Worcester Sauce
3) Salt
4) Pepper
5) Garlic Powder
6) Rosemary

Instructions:

1) Soak that chops in a Worcester marinade. The longer the better as far as we’re concerned.
2) Remove the chops and apply Garlic Powder to taste.
3) Salt and Pepper to taste. We prefer to go a little heavy pepper to give a little kick.
4) Sprinkle Rosemary over the top of the chops before placing over the fire
5) Put chops on a high heat fire. This will help to seal the chops and keep the juices inside. After 30 seconds, turn the heat on the grill to low.
6) Cook for 5 minutes on low heat for medium rare. Obviously longer if you want a more well done meat. Turn the chops over and repeat on the other side.

Do these ingredients or directions seem a little vague? Perhaps a little obvious? It really is. This is a simple process that allows for a lot of creativity. The steps above will provide a great flavor that is gauranteed to please your pallet, but mix it up. I will also scatter some crushed Red Pepper on the chops. That will certianly fire them up. There’s a million things you can do. Experiment and come up with exactly the flavor you want.

For those of you who appreciate a good wine,  try a hearty Cabernet Sauvignon or a Merlot Blend. Either would work great and compliment all the flavors well.

Again, the name of the game with this recipe is creativity. Use this recipe as a guide, but make this dish your own. You won’t be disappointed.

A unique and delicious way to enjoy that wild hog from the field.  We tried out this recipe on Craig’s hog from a few weeks back and the results were unanimous ‘thumbs up’, spectacular.  You’ll find that there may be a few ingredients that you might not have lying around and have to go out and get…don’t worry, once you try this recipe, we assure you, you’ll be using them all again!  Enjoy and let us know what you think!!

Ingredients

Apple Chutney:

* 1/4 cup red currant jam (subst. your favorite jam)
* 3 tablespoons cider vinegar
* 1 tablespoon unsalted butter 
* 2 teaspoons minced peeled fresh ginger
* 1/2 teaspoon kosher salt
* 1 teaspoon curry powder
* 1 cinnamon stick
* Pinch red pepper flakes
* 1/4 red onion, large dice
* 3 soft cooking apples, like a McIntosh, peeled, seeded, and diced
* 2 tablespoons dried cranberries
* 2 tablespoons chopped fresh cilantro leaves

Chops:

* Oil, as needed
* 4 (1-inch thick) pork rib chops, 9 to 10 ounces each, patted dry or, 8 thin bone-in pork chops, 4 ounces each
* Kosher salt and freshly ground black pepper
* 1 tablespoon cold unsalted butter, diced (optional)
* Chutney, for serving

Directions

In microwave-safe bowl stir together the jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick, pepper flakes, and onion. Cover with plastic wrap and cook in the microwave oven on full power for 2 minutes. Carefully remove the cover, add the apples and cranberries, and stir to lightly coat the fruit with the flavorings. Re-cover, and microwave at full power for 10 minutes. Poke holes in the plastic wrapping and set aside for 10 minutes. Stir in the cilantro.

Preheat the oven 350 degrees F.

Heat a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season the pork chops with salt and pepper. Lay the chops in the pan and sear until golden on 1 side, about 3 minutes. (If pan is too crowded sear the chops in batches, setting the first ones aside on a platter while searing the second batch.) Add the butter along the sides of the pan in small pieces. Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop. Turn the chops over and immediately transfer the pan to the oven. Cook the chops until an instant-read thermometer registers 140 degrees, about 10 minutes.

Or for thin pork chops: Place a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season 1 side of the pork chops with salt and pepper. Lay 4 chops in the pan and sear on one side until golden, about 3 minutes. Flatten with a spatula if the edges curl up. Turn the chops over and cook an additional minute.

Set chop aside on a warm plate and repeat with remaining chops.

Transfer chops to a plate or platter and serve with chutney.

(If the chops have lots of juice, bring them to a boil and then swirl in the butter to make a quick pan sauce. Pour over the chops or mix in the chutney if desired.)

Serve 2 thin chops or 1 thick chop per person with the chutney. Enjoy!!

If you have an exotic game recipe that you would like to share, email your recipes to: craig@allaboutexotics.com.  If we use your recipe in our ‘Recipes’ section, we’ll send you an AAE member decal!

This recipe was shared with us by Sarah McCravey of Round Rock, Tx

Ingredients:

2 lbs of ground venison (works w/ fallow, axis, red deer, etc)
3/4 c. of saltine crackers, crushed
1 egg, beaten
1/2 onion, chopped
1/2 green bell pepper, chopped
2 T. of Worcestershire sauce
1/2 T. of mustard
1 t. of ketchup
2 tsp of Garlic Salt
2 tsp of black pepper

Glaze:

2 T of ketchup
1 T of brown sugar
(mix and place on top)

Directions:

Combine egg,cracker crumbs and mix with meat.  Add worcestershire, mustard, onion,
bell pepper and spices. Place in greased pan and bake 1 hour in medium 350 degrees
oven.

3-4 hog ham steaks cut 1 & 1/2 inches thick
teriyaki sauce
salt & pepper
garlic powder

Directions:

Let steaks stand in seasoned teriyaki sauce for 1 hour. Place in crockpot and cover with more teriyaki sauce. Simmer for 5-6 hours, or until the meat falls apart.  Remove steaks and serve over cooked white rice and fresh veggies.

If you have an exotic recipe that you would like to share, email your recipes to: craig@allaboutexotics.com.  If we use your recipe in our ‘Recipes’ section, we’ll send you an AAE member decal!

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.

In a large skillet, brown ground meat. Sprinkle Tony’s (season salt) on meat and heat until fully cooked.  Add tomato sauce and fold meat into sauce.  Season with salt and pepper to taste.  Reduce heat and simmer as you cook mushrooms and shallots.

Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it. Add red pepper, garlic, Montreal Steak seasoning, then add shallots and mushrooms. Cook for a few minutes until shallot and mushrooms become tender, stirring constantly.

Plate pasta and top with meat sauce.  Add mushrooms and shallots onto sauce.  Top with grated Parmesan cheese and garnish with parsley.  Enjoy!

Try this dish paired with a Reisling or one of your favorite white wines

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,…

add tomato paste, mirepoix, bouquet garni and 2 1/3 quarts water, and cook for 1 hour.

In another pan, saute the shallot in a little more olive oil until translucent. Remove from the heat and add the wine and port. Return to the heat and let the liquid reduce until it is almost evaporated. Be careful as the liquid may ignite. Then add the stock from the other saute pan to the wine reduction. Cook for another 40 minutes. Pass through the chinois. Add salt and pepper, to taste. This amount of sauce will serve 8 to 10 people.

To prepare and present the fallow deer, salt and pepper the medallions. Saute in a little olive oil and cook over a medium high heat until rare to medium rare. Let rest. In another saute pan, put clarified butter and saute the apples with powdered sugar for 25 seconds until they are a golden color. Check the tenderness with a pairing knife. Place the medallions like 3 petals pointing out from the center of the plate. On top of each medallion, place a dollop of bone marrow. Between the outer tips of the medallions, place 2 pieces of apple curving outward like wings. Between the arch of the apples, place 1 baby carrot inside of 2 asparagus tips. In the center of the plate put just 1 tablespoon of sauce.

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

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)…

Combine dry ingredients in a bowl.  In a large skillet, heat oil to ~300 degrees.   Dredge venison in flour mixture and place in hot oil.  Cook for 2 mins. per side.  (while cooking batches, dredge jalapeno slices in flour and cook as well).  Remove and place cooked pieces on plate lined with a paper towel.  Serve with gravy and mashed potatoes.  Enjoy!

1 large onion, chopped

2-3 celery stalks, chopped
2 tomatoes, chopped
2-3 carrots, chopped
2 cloves garlic, diced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme

2 bay leaves
1 cup red wine
4 cups beef broth/stock
salt & black pepper
crusty bread

In a large pot, over high heat…

add olive oil.  Add season salt to flour and toss venison pieces in mixture, coating all sides of meat in flour.   Sear meat in hot oil for 2 to 3 mins, stirring to avoid sticking.  Add onions and saute for ~2 mins.  Add celery and carrots, season with salt & pepper, and saute for 2 mins.  Add the tomatoes, garlic, thyme, basil, and bay leaves to the pot and season w/ salt & pepper.  Deglaze pot w/ red wine by scrapping bits from bottom w/ a wooden spoon.  Add beef broth and bring the liquid to a boil.  When boils, cover and reduce heat to a simmer.  Cook for 45 mins to an hr, or until meat is tender.  If liquid evapoates too much, add broth as needed.

Remove from stove, serve in bowls with slices of crusty bread.  (Red wine that you used to cook w/ makes an excellent compliment) — Enjoy!