Posts Tagged ‘flank steak’

Venison and Pumpkin Roulade

Venison pumpkin roulade

Venison and pumpkin roulade.

It’s tough living with—and cooking for—a meat and potatoes guy when I’m trying not to eat potatoes (or bread, or rice, or anything like that). Fortunately, it’s the rut and that means Rick isn’t home for dinner. I get to do anything I want! Read the rest of this entry »

Venison Steak with Cilantro-Ginger Salsa

piloncillo

this piloncillo comes wrapped in corn husks.

Any recipe that requires a visit to Bestway, my local Hispanic food market, is cause for excitement. I just love that market, full of interesting vegetables and condiments that can’t be found at any of the other six grocery stores within a mile of my house. This recipe comes from Natural Health magazine (April/May 2011, pg. 76) and the ingredient I was curious to find was piloncillo, which is a very unrefined brown sugar that comes in big blocks. I had to research what it even was before I could go to the store and know which aisle to look in (thank you Wikipedia). The store had a few varieties, but the store manager said the one wrapped in the corn husks was best, and I believed him.

Aside from the fun new ingredient I got to use, I was also drawn to the salsa that goes with the meat. I love Pico de Gallo and I love anything made with ginger. I was intrigued by the combination of ginger with the tomatillos and cilantro. The ginger gives the sauce a nice zing, which for me counter-balanced the heat of the serrano pepper in it. It’s a lovely salsa.

The magazine recipe calls for tuna steaks, which I switched out for venison steaks. I used a flank roast cut into 1-inch thick steaks. And since our grill is currently broken (very sad story), I broiled the steaks. I think the switch worked…very, very well.

Recipe: Venison Steaks with Cilantro-Ginger Salsa

Summary: tender venison meat with a zingy salsa perfect for spring evenings

venison steaks with cilantro-ginger salsa

Ingredients

  1. 1 cup water
  2. 1/4 cup piloncillo
  3. 1 ancho chile
  4. 3 tbs soy sauce
  5. 3/4 cups water
  6. 2 tbs rice vinegar
  7. 1/2 tsp salt
  8. 1/4 tsp pepper
  9. 4 6-oz venison flank steaks (1-inch thick)
  10. Cilantro-Ginger Pico de Gallo (recipe below)

Instructions

Venison marinade

Marinate the venison flank steaks for at least 20 minutes.

  1. Preheat broiler or grill.
  2. In a small sauce pan, bring 1 cup water to boil. Add the piloncillo and ancho chile and boil until sugar is dissolved and chili is tender.
  3. Let cool slightly, then blend in blender.
  4. Stir in the soy sauce, 3/4 cup water, vinegar, salt, and pepper.
  5. Place venison steaks in baking dish and cover with marinade. Let marinate for at least 20 minutes.
  6. Place steaks on broiler pan and broil until medium, about 5 minutes per side.

Variations

This recipe originally called for tuna steaks, which would also be nice.

Cooking time (duration): 20

Number of servings (yield): 4

Meal type: dinner

Recipe: Cilantro Ginger Pico de Gallo

Summary: a zingy salsa that goes well with venison

Ingredients

  1. 2 small tomatillos, course chopped
  2. 1/4 cup cilantro
  3. 1 tsp ginger paste
  4. 1 tsp rice vinegar
  5. 1/2 tsp honey
  6. 1/2 tsp salt
  7. 1/4 tsp black pepper
  8. 1 medium plum tomato, diced finely
  9. 1/2 small white onion, diced finely
  10. 2 tbs cilantro, chopped
  11. 1 tbs serrano chile, diced finely

Instructions

  1. Put tomatillos, 1/4 cup cilantro, ginger, vinegar, honey, salt and pepper in a blender and puree until smooth.
  2. Place mixture in a small bowl and add remaining ingredients.
  3. Add more salt and pepper if necessary.

Cooking time (duration):5

Number of servings (yield): 8

Meal type: salsa

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.

Food Renegade logoThis post is the first in many (I hope) to post in the Food Renegade Fight Back Friday blog. I’ve always been interested in sustainable food practices, but in the past few months I’ve been taking a more proactive stance in clean eating. Access to a steady supply of wild game and an organic garden where I can grow produce (I use the term “I” loosely…Rick does all of the hunting and gardening in our household. I do the cooking and eating) helps. So does sharing it with others.

Venison Pad Thai

Some people turn to meatloaf, mashed potatoes, or mac and cheese when they want comfort food. I turn to pad thai. I love the peanut sauce and noodles. Every time a new Thai place opens (and they seem to open all the time here in Northern Virginia), I have to go and try the pad thai. I’m lucky to have two places within walking distance that have a stellar version. What they don’t have is a venison version. Who does? To my knowledge, deer aren’t common in Thailand. :) Did that stop my from making a venison pad thai? Never!

Venison Pad Thai
The venison is actually very nice in this dish. I think the meat is lean enough so work well with the fat in peanut sauce—beef would probably be way too heavy in this. The venison meat, however, was lovely.

Recipe: Venison Pad Thai

Summary: a delightful twist on a favorite Thai comfort food dish

Ingredients

  • 1 recipe peanut sauce (see below)
  • 1 package of rice noodles
  • 3 tbs peanut oil
  • 1 egg
  • 1 carrot, sliced into 2-inch, thin strings
  • 3 scallions, sliced into 2-inch thin strings
  • 6 to 8 oz venison flank steak, cut into 1 to 2 inch thin slices

Instructions

  1. Make the peanut sauce, and set aside.
  2. Boil 6 cups of water, turn off heat. Soak the rice noodles in the hot water until tender (3 to 5 minutes), set aside.
  3. In a small bowl, beat the egg. Heat 1 tbs of the oil in a wok or large frying pan. Scramble the egg, set to one side of pan.
  4. Heat the remaining oil. Saute the carrots until tender. Add the scallion and venison. Saute until venison is just pink in the middle.
  5. Add the peanut sauce and noodles to the pan and stir well. Serve immediately.

Variations

Chicken, shrimp, or vegetarian are the usual ways to serve pad that. Prepare the chicken the same way as the venison (of course, cooking through rather than leaving it pink ;) )

Cooking time (duration): 30

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Thai

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.

Recipe: Thai Peanut Sauce

Summary: traditional peanut sauce for pad thai, satay, or anything else you’d like

Ingredients

  • 1/3 cup teriyaki sauce
  • 1/3 cup creamy peanut butter
  • 1/4 cup frozen apple juice concentrate, thawed
  • 1/4 tsp red pepper sauce
  • 1 tsp ground ginger

Instructions

  1. Combine all ingredients in a bowl and mix until smooth and creamy.

Cooking time (duration): 5

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.

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