Hunters and Protectors of Wildlife and Habitat
- 1 cup Guinness beer or other stout
- 1/2 cup finely chopped sweet onion
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoon molasses
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon minced garlic
- 1/4 teaspoon Worcestershire sauce
- 1 pound boneless venison steaks, 1 1/2 inches thick
- 24 mushrooms, stems removed
- 1 large red onion, cut into 1/4-inch-thick slices
- 2 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly ground pepper to taste
- 4 slice rye bread, 1/2-3/4 inch thick
Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic, and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 8 to 12 hours.
Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Brush mushroom caps and onion slices with oil, sprinkle with salt and pepper, and place in a grilling basket. Place the basket on the grill; place the steaks directly on the grill rack. Grill the steaks and vegetables until browned on the first side, 5 to 7 minutes. Turn everything over and grill until steak registers 125°F for medium-rare and the vegetables are soft and lightly browned, about 5 minutes more. Remove from the grill and let rest for 5 to 10 minutes. Lightly grill or toast the bread.
Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.
Divide the mushrooms and onions among the pieces of toast and drizzle each with about 1 tablespoon of the reduced sauce. Slice the steak; divide among the sandwiches and drizzle with more sauce. Pour any accumulated juice from the steak over the sandwiches and serve with a fork and knife.
Venison Mushroom Jalapeno Cream Sauce
- 3 venison backstrap medallions 1 inch thick
- 1 cup thinly slices baby portabella or shiitake mushrooms
- 1 fresh jalapeno, chopped and seeds removed
- 1 teaspoon canola oil
- 1 clove garlic, minced
- ½ cup heavy cream
- kosher salt
- ground black pepper
- pinch of fresh thyme
- 1 splash dry white wine
Clean and remove all sinews, fat or silver-skin from venison. Cut in one-inch thick medallions and pound down to a half-inch thick with your hand. Season both sides of medallions with a pinch of salt and pepper. In a very hot skillet, brown venison on both sides with a little oil. Remove from pan and set aside. The meat should be a perfect medium rare at this point.
Using the same pan, add the mushrooms and jalapenos and sauté until they become soft. Add the minced garlic for the last minute but make sure not to brown the garlic, or it will become bitter. Add a splash of white wine then reduce until the pan is almost dry. Add the cream, season with a pinch of salt and pepper, fresh thyme. Reduce until the sauce becomes slightly thick. Pour over the medallions of venison while hot and serve.
- 1 ½ pounds venison loin or sirloin fillets
- 3 egg
- Flour for dredging
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon minced garlic
- 4 tablespoons butter
- ½ cup thinly sliced white onion
- 1 pound sliced baby portabella mushrooms
- 1 tomato diced
- ¼ cup capers
- ½ lemon with lemon peel
- 1½ cup chardonnay or marsala wine
- 3 tablespoons basil
- 3 tablespoons thyme
- Baguette or toast points
Tenderize venison until each fillet is about ¼ thick.
Add 2 tablespoons oil to skillet over medium-high heat. Mix flour, salt and pepper together. Beat egg in bowl. Dip filet in egg then dredge lightly in flour. Be sure to remove excess. Brown venison in hot skillet for 2-3 minutes on each side or until tender. Remove from pan and set aside.
Add 4 tablespoons butter to the skillet. Add diced onion and sliced mushrooms and cook for 5 minutes stirring to make sure not to burn. Add fresh herbs, minced garlic, capers, diced tomatoes and white wine. Squeeze ½ lemon into mixture and add 1 teaspoon lemon peel. Add meat back into mixture and cook on low until ready to serve. If mixture becomes thick add more wine.
Plate your venison scallopini and top with a heaping spoonful of mushroom caper sauce. Cut baguette into ¼ thick slices.
Venison and Mushroom Stir Fry
- 2 pounds venison loin cut into strips
- 3 Tablespoon chopped fresh basil
- ¼ cup soy sauce
- 1 cherry pepper
- 2 cloves crushed garlic
- 2 Tablespoons olive oil
- 1/2 pound assorted mushrooms (button, portabella)
- 4 scallions cut
- 1 yellow or red bell pepper sliced
In a food processor blend soy sauce, cherry pepp
er, basil and garlic.Pour mixture over venison and marinade for 20 minutes.
Stir fry venison and marinade in oil in skillet over high heat for 3 minutes.
Stirring constantly, add mushrooms, red or yellow bell pepper, scallions and cook for another 3 minutes.
Venison Pinwheels Appetizers
- 1 cup ground venison
- 1/2 cup diced tomatoes
- 1/2 cup diced white onion
- 4 green diced onions
- 1 cup shredded Mexican cheese
- 1 avocado
- 1 tablespoon cumin
- 1 teaspoon chipotle chili pepper
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 sheet puff pastry
- 1 egg beaten plus 1 teaspoon water
Pre-Heat oven to 400 degrees.
Cook ground venison on medium-high heat. When meat has browned, drain and stir in cumin, chipotle chili pepper, garlic powder and salt. Add tomatoes, white onion and green onion. Cook on low heat for 5 minutes. Remove from heat and let cool. After the meat has cooled, add cheese and mix.
Place pastry sheet on pre-floured cutting surface. Spread meat mixture on top of the pastry sheet evenly. Roll meat and pastry sheet forming a pinwheel.
Using a sharp knife, cut pastry roll into 1 inch rounds. Place pinwheels on a non- stick cookie sheet.
Brush egg wash on the outer edges of pastry. Bake pinwheels in oven for 10-12 minutes or until pastry is browned.
Serve with guacamole, diced tomatoes and diced green onion.
- 4 pounds round steak cut into strips no thicker than 1/4 inch
- 4 tablespoons onion powder
- 1 1/3 teaspoons black pepper
- 1 1/3 teaspoons garlic powder
- 2 pinches sea salt
- 1 teaspoon dry Italian-style salad dressing mix
- 1 cup Worcestershire sauce
- 1 cup soy sauce
- 1 teaspoon hot pepper sauce
Mix onion powder, black pepper, garlic powder, salt and Italian salad dressing mix in a large bowl.
Add worcestershire sauce, soy sauce and pepper sauce stir until well mixed.
Combine meat with marinade and stir to coat meat well.
Cover meat, refrigerate and let marinate for 24 hours. Large zip lock storage bags work well
Place oven rack on the highest level.
Place aluminum foil on bottom of oven to catch drips.
Preheat oven to 150 degrees F.
Insert round toothpicks through the tops of the strips of meat, and hang them from the oven rack.
Bake in preheated oven for 4 hours, or until dried to desired consistency.
Store finished product in an air tight container.