If you expect to have a freezer full of venison this winter, there are plenty of ways to prepare it.
Because venison is leaner than beef, it can dry out easily. If cooking tender cuts using frying, grilling or broiling methods, the secret is to cook quickly, reducing cooking time to that for medium doneness or less. A few hours in a marinade prior to cooking also helps to keep the meat moist — and tasty!
Tougher cuts lend themselves well to moist cooking methods, simmering long and slow in liquid until fork tender and flavorful. It may take a few hours, but it is well worth it. The slow-cooker is another handy tool for moist cooking.
Today’s recipes are just a few examples of venison cuts and cooking methods. They include tenderloin medallions enhanced with the flavors of fall — apples, cider and applejack brandy. Also making the cut are Greek-inspired pitas, using venison round steak strips, and a delightful appetizer of portobello mushrooms stuffed with ground venison.
Venison Loin Steaks with Apples
2 T. butter
2 large cooking apples, cored and thinly sliced
1/4 cup dry sherry
1/4 cup golden raisins
1 cup packed brown sugar
1/2 cup applejack brandy
1/2 cup apple cider or apple juice
2 tsp. cooking oil
6 (4-ounce) boneless venison loin steaks, 3/4-inch thick
Directions: In a 10-inch skillet, melt butter over medium heat. Add apple slices, sherry and raisins. Cook 5 minutes, or until apples are tender-crisp, stirring occasionally. Remove from heat; set aside.
In small saucepan, combine sugar, brandy and apple cider. Cook over medium-high heat 2 minutes or until sugar dissolves and mixture comes to a boil, stirring constantly. Boil 2 minutes, stirring frequently. Set syrup aside.
In large nonstick skillet, heat oil over medium-high heat. Add steaks and cook about 5 minutes, or until meat is browned, turning steaks once. Drain. Pour syrup over steaks and bring to a boil. Cover. Reduce heat to low. Simmer 5 to 10 minutes or until desired doneness.
To serve, place steaks on platter. Spoon apple slices and raisins around steaks. Strain cooking liquid through a mesh sieve. Spoon half of liquid over meat and apples. Serve remaining on the side. Serves 6.
Venison Gyros
Dressing:
1 cup plain yogurt
1/2 tsp. dried dill weed
1/2 tsp. garlic powder
Pita:
2 T. olive oil
1 pound venison top round steak (1-inch thick) cut into 2 x 1/4-inch slices
1 small onion, sliced and separated into rings
2 cloves garlic, minced
1 tsp. dried oregano
4 pita pockets, split open
4 lettuce leaves
8 tomato slices
Directions: In 2-cup measure, combine dressing ingredients. Set aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Add venison, onion, garlic and oregano. Cook 4 to 6 minutes, or until meat is no longer pink and onion is tender, stirring frequently. Remove from heat.
To assemble gyros, line pitas with lettuce leaves and tomato slices. Spoon meat mixture into pitas and top with dressing. Serves 4.
Venison-stuffed Portobello Mushrooms
6 large (4-inch) portobello mushrooms
1/2-pound ground venison
1 clove garlic, minced
1/2 cup finely chopped red pepper
1 T. fresh parsley
1/2 tsp. dried thyme
1 tsp. salt
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground black pepper
2 T. olive oil
Parmesan cheese
Directions: Preheat oven to 450 degrees F. Position oven rack in top third of oven. Cut stems off mushrooms flush with cap. Finely chop stems and set side. Arrange caps on baking sheet, top side down. Set aside.
In 10-inch skillet, brown venison over medium heat about 5 minutes or until meat is no longer pink. Drain. Stir in garlic, red pepper and chopped mushroom stems. Cook 3 to 5 minutes, or until stems begin to release liquid, stirring occasionally. Stir in remaining ingredients, except oil.
Spoon mixture evenly into mushroom caps. Drizzle filling evenly with oil. Bake 10 to 12 minutes or until mushrooms are soft (sprinkle fresh Parmesan cheese over mushrooms during the last few minutes of baking.) Serves 6.
