Gourmet Venison Roast
Use this venison recipe with any leg of venison.
*1 leg of venison *250g streaky bacon, cut into 3cm pieces *1 cup
red vinegar *2T salt *2T brown sugar *Handful of raisins *2 large
cloves garlic, sliced *Pepper *1/2t ground ginger
*1 onion, sliced *1 bay leaf *6 whole cloves *3 cups red wine *2T
*4T smooth apricot jam *2T flour *4T sherry
Place bacon, 2 tablespoons of the vinegar, 1
teaspoon salt and one teaspoon sugar in a small container and
marinate for 45 minutes.
Pierce venison leg with a sharp knife and place
a raisin, slice of garlic and a piece of bacon into each cut.
Mix pepper, ginger, remaining salt and sugar
and rub into the meat with your hands.
In a casserole dish, large enough to hold the
leg. Mix the marinade ingredients with remaining vinegar. Bring
mixture to boil and add leg. Turn the leg until all sides are
sealed (no more than 10 minutes in total). Remove from heat and
allow to cool in the marinade. Once cool, leave in a cool place for
24 hours, turning a few times.
Place the leg in a roasting tray with 1 cup
marinade and sear in a pre-heated oven at 220°C for 10 minutes.
Reduce heat to 180°C for the remaining cooking time. Roast for
between 8 and 10 minutes per 500g of meat, for rare to medium.
Baste the meat regularly, adding more marinade if necessary.
Mix flour, jam and sherry and smear over the
meat and glaze the meat during the last 5 to 10 minutes.
Once roasted, transfer the leg to a platter and
leave in a warm place to rest for 15 minutes. Serve with vegetables
and yellow raisin rice.
Grilled Venison Tenderloin Medallions
Slice the venison tenderloin into
one inch sections. Wrap each one, around the edge, with a strip of
bacon. Use thin sliced bacon, and toothpick it into place. Season
the venison medallions with a bit of cracked black pepper and
Cook quickly over hot charcoal until medium rare to medium. After
two minutes on each side, check the internal temperature. Medium
rare is 145 degrees Fahrenheit... medium is 160F. Remove the
grilled tenderloin medallions from the grill and serve
Just before serving, brush on hot, melted butter. It's decadent,
but ooh, what a taste!
Venison tenderloin charcoal grilled in this manner can be
accompanied with a baked potato, grilled zucchini squash, and hot
grilled and buttered french bread. Sounds like a plan to me!
CAJUN DEEP-FRIED WILD TURKEY
Yield 12 to 16 servings.
*1 (10-15 lb.) unstuffed wild turkey
*5 gallons peanut oil
*2 tbsp. Cajun seasoning
*1 stick butter or margarine
*1/2 tsp. garlic powder
*1/2 tsp. cayenne pepper (optional)
Pour peanut oil into a 10 gallon pot. Put pot on
propane cooker and heat oil to 375 degrees. Have turkey completely
thawed and dry turkey thoroughly. Tie two cotton strings around the
carcass so bird can be easily lifted out of oil. Carefully submerge
turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and
cook until turkey floats to the top. Remove bird from oil, and
immediately dust heavily with cajun seasoning. Melt butter or
margarine, and add to it garlic powder and cayenne, if desired.
Brush turkey with butter mixture. Allow to cool 20 to 30 minutes
before carving. Yield 12 to 16 servings.
Juicy Venison Bacon Burgers
* 6 slices hickory-smoked bacon * 1/2 pound ground venison * 1/2
pound lean ground beef * kosher salt * fresh ground black pepper *
stout beer (such as Guinness®) * Lea & Perrins Worcestershire
Sauce * 4 hamburger buns, split
Place the bacon in a large, deep skillet, and
cook over medium-high heat, turning occasionally, until evenly
browned, about 10 minutes. Drain the bacon slices on a paper
Combine ground venison and ground beef in a
bowl. Divide into 4 balls, and flatten into patties.
Heat a large skillet over medium heat. Place
the burgers in the heated skillet and sprinkle each burger with
salt, black pepper, a dash of beer, and a dash of Worcestershire
sauce. Flip the burgers once a brown crust has formed on the
bottom, about 5 to 10 minutes. Sprinkle the cooked side of the
burgers with the salt, pepper, beer, and Worcestershire. Cook
burgers another 5 to 10 minutes for well done. Top each patty with
bacon and serve on hamburger buns.