Archive for the ‘Vension Entrees’ Category
One of the perks of writing a food blog (aside from having an excuse to experiment with recipes) is that sometimes people send me samples of their food products. I love being introduced to spices and condiments I didn’t previously know about. Bagel Spice being the most recent example.
I love bagels, especially the aromatic spices used to flavor them. My favorite is sesame, but I have always appreciated a good everything bagel. But I’d never considered using such a spice blend on venison—or really anything except a bagel. I now know differently!
My sample package contained three flavors: the original, sea salt, and zesty jalapeno. For my first experiment I chose to go simple and do a rub on my venison and toss the roasted veggies. I wanted to use the jalapeno for the venison—I thought the zing would be a nice compliment to the meat. However, when it came time to cook, that one had disappeared. I was completely baffled—I knew I’d gotten three of them, but couldn’t find it for my life (it later turned up in my spice cabinet, a logical place for it, but I hadn’t put it there).
Venison with Original Bagel Spice rub
For the venison, I chose a tenderloin cut. I brushed the meat with olive oil and then rubbed it with the original bagel spice (probably about 2 Tablespoons). I then broiled it (because we ran out of propane for the grill…urgh). I broiled it about 4 minutes on each side so that it was medium rare after sitting for five minutes.
The verdict? Delicious. The spices were a little crunchy and the flavor exploded. It was lovely. And I didn’t need to salt the meat at all, which is nice to know for people who need to reduce their sodium. This may seem crazy, but I so closely associate those spice flavors with bagels that I actually felt like I was eating bread with my meal. It was great!
I think my next venison experiment will be to add the jalapeno to ground venison for burgers. Yum!
Roasted Vegetables with Sea Salt Bagel Spice
I wanted a little salt flavor with the veggies, so I chose the sea salt variety. I roasted broccoli, beets, carrots, and potatoes, but you could do any assortment of veggies you wanted. I simply tossed the vegetables with olive oil and about 2 teaspoons of the bagel spice, and then roasted them for 20 minutes. Easy as can be, and wow it was good. I usually roast my veggies in olive oil and salt and I didn’t realize how boring that had become. The sesame and poppy seed flavors worked very nicely with the vegetables. It was a different taste, but still a subtle one. Just a little oomph for the veggies.
Rick and I spent dinner thinking about all the fun things we could do with these spices, and I plan to experiment more! I may try some of the recipes on their site too. Who knows? Thank you for sharing with me Bagel Spice.
Hunting season started a few weeks ago, and none to soon…we were almost completely out of venison. That is, in part, because we discovered this herb roasted venison, rabbit, and bacon dish and have been making it a lot. It’s perfect for dinner parties…and leftovers. But first, hunting season. It’s fun to see Rick so excited to get back in the tree. For some reason, he wasn’t that interested last year (he went, but his heart wasn’t in it). This year he can’t wait to get back in that tree. Even though he managed to stab himself cleaning his deer on opening day (four stitches), that hasn’t damped his enthusiasm. I’m happy to say our freezer is filling up. I am hoping he also puts out a few rabbit traps so we can keep eating this dish. And that he stops by our favorite small farm, Chicama Run, to pick up the bacon. My mouth is watering at the thought.
One of the things I like about this recipe is that it’s really very versatile. We’ve used pumpkin or trumpet squash, white potatoes and sweet potatoes, and no potatoes at all. I suppose if you didn’t have rabbit or venison, you could use chicken and lamb instead. I haven’t tried that, but maybe I will. It’s all good! Mouthwatering, feed me NOW good. I will say, use really good bacon. It makes a huge difference.
: Herb Roasted Venison, Rabbit, and Bacon
: This takes comfort food to a whole new level
- 1 rabbit (about 2 lbs if you’re in Virginia), cut into pieces, rinsed, and patted dry
- 1 lb venison, cubed
- 4 medium red potatoes, quartered
- 1 small pumpkin, cubed or 4 cups of trumpet squash, cubed
- 12 to 24 cloves garlic
- 6 Tbs olive oil
- 8 oz. slab bacon, cut into cubes
- 6 Tbs fresh rosemary leaves OR 2 Tbs dried rosemary
- 2 tsp coarsely ground black pepper
- coarse salt, to taste, optional
- 6 sprigs rosemary, for garnish
- Preheat the oven to 400 degrees.
- Place the potatoes, pumpkin, and garlic cloves in a large roasting pan (I use a stoneware roasting dish).
- Sprinkle with 1 Tbs of the olive oil, and toss to coat. Bake for 30 mins.
- While the potatoes, pumpkin, and garlic are roasting, combine the bacon and 2 Tbs of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Remove the bacon with a slotted spoon, and set it aside.
- Saute the rabbit and venison in batches (don’t crowd the skillet, otherwise they won’t brown evenly), setting the pieces aside as they are browned.
- Reserve 2 Tbs of the pan drippings.
- Remove the roasting pan from the oven, and reduce the heat to 350.
- Add the rabbit, venison, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 Tbs of oil to the roasting pan. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes.
- Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes or so.
- Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs.
To make this paleo friendly, simply omit the potatoes and use your favorite root vegetable instead. This is great with celery root or sunchokes.
Preparation time: 30 minute(s)
Cooking time: 1 hour(s) 20 minute(s)
Diet type: Paleo friendly (with slight modification)
Number of servings (yield): 8
Copyright © Susan Rose.
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This year the tomatillos in our garden went crazy. I froze dozens, and am now looking forward to making delicious venison and tomatillos! I’m starting with this stuffed peppers recipe with venison. We are big Mexican food fans in this house, so these stuffed peppers are right at home on our table.
Stuffed Peppers Recipe with venison
: tomatillos add a little sweetness to this venison dish
- 4 to 6 Poblano peppers (depending on size)
- 2 tsp cooking oil
- 1/2 lb venison, ground or chopped finely
- 1 medium red onion, chopped
- 1 large red pepper, chopped
- 4 tomatillos, chopped
- 2 cloves garlic, minced
- 1 cup cilantro, chopped
- 1/2 tsp Habanero sauce
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup cooked white rice
- Lightly roast the Poblano peppers on the grill or in the oven. Remove tops and set aside.
- Preheat oven to 350°.
- In a large sauté pan, heat the oil over medium high heat. Add the venison and brown. Remove the venison from the pan and set aside.
- Add the onion to the juices in the sauté pan and cook until tender. Add the red pepper and cook for 2 more minutes.
- Lower the heat to medium and add the tomatillo and garlic. Saute until tender.
- Add the venison, cilantro, Habanero sauce, salt, pepper, and rice. Stir to mix well. Remove from heat.
- Fill each pepper with the venison mixture and place in a baking dish. Cook for 15 minutes. Remove from oven and let set a few minutes before serving.
Preparation time: 25 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
Culinary tradition: Mexican
Copyright © Susan Rose.