Quick Recipes and Easy

Venison – Ideas for Cooking, A Venison Recipe

“Tis the season for venison!”

Hunting season opened the week before thanksgiving in Virginia. Since we are in North Carolina, why does it matter when hunting season opened in Virginia?

I was born and raised in Virginia and my parents still live there and my dad hunts, ALMOST every day of the season. He killed 2 deer already and having visited over the holiday weekend, we brought some home to freeze. I feel very fortunate to have a resource (Dad). It’s better than store bought and cheaper too.

I grew up on the stuff and I like it. What do we do with it? Well my favorite recipe of all is to follow Julia Child’s recipe for Boeuf Bourguignon. I even served it at a private party for 150 people and even though it was labeled, people didn’t see the mark and many people who swear they do not eat venison, loved it. Better yet, hunters who eat venison all the time told us that it was the best they had ever eaten.

What else do we do with it? Venison Stew, Venison Jerky (my niece J.J.’s husband Chris makes the best), Venison ground up in everything from Spaghetti to Sloppy Joes, Venison Barley Soup, Venison
Mushroom Soup, Marinated Grilled Venison Kabobs, Venison Sausage, Venison ala Mode, Venison Roast, Stuffed Venison Roast, Venison Chili, Venison
Daube, Venison Steaks, Venison Chops, Venison medallions, Venison Braised in Balsamic Vinegar, Venison Enchiladas, Venison Burritos. That’s enough to get you cooking!

My everyday Venison Stew Recipe:

2 pounds venison stew meat

1 small onion, peeled

Several sprigs of parley, thyme and 1 bay leaf

3 tablespoons olive oil

2 cups chopped onions

1 cup chopped celery

1 cup chopped carrots

1 tablespoon chopped garlic

1 tablespoon chopped fresh thyme

2 bay leaves

1/4 cup flour

4 cups stock

4 russet potatoes, peeled and cubed

4 carrots, peeled and sliced

3 T butter

1/4 cup flour

Salt and black pepper

Crusty bread

Pressure cook venison with onion and herbs, with enough water to cover under pressure for 30 minutes. If you don’t have a pressure cooker, you can
simmer; it will just take alot longer. Cool, strain, reserving stock. Shred venison.

Saute onions, celery and carrots in olive oil until onions are translusent. Add garlic and cook a minute longer. Add to venison and stock. Add potatoes,
carrots, thyme and bay leaves. Cook until potatoes and carrots are done. Season with salt and pepper to taste. Make a roux with butter and flour
stirring until lightly browned. Add to venison off the heat and whisk in to remove lumps. Serve with bread for dipping.

For another fantastic venison recipe: visit our recipe-of-the-week swankcatering.com/venison-bourguignon.html Venison Bourguignon

I realize that everyone doesn’t have access to venison and lots of people have an opinion about it, but I know, if you like beef, you’ll like these recipes.

The deer populations, at least in our area, are a are huge and a real menace. We have a compound around the vineyard to keep them out.
Too terrible my husband doesn’t hunt because it would help in reducing the population and keep excellent food on the table. In the meantime, delight in these
recipes for venison and if you want recipes from the list above, do not hesitate to question.

Peggy Bloodworth left a job as a sales VP in a high tech company entertaining clients around the world for a personal chef and catering business
where she is chef for swank party givers in Research Triangle Park, NC. More party thoughts, recipes, menus and pictures can be
found on her website swankcatering.com swank website. She maintains a large garden and vineyard. Menus are well researched, recipes are mostly original and the ingredients are fresh, organic and frequently from her garden.

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