Posts Tagged ‘medallions’
Thanksgiving Venison
November 20th, 2010 | 
Author: Thanksgiving is almost here. We always make a venison roast as well as a turkey. Cranberries go great with venison meat; the tartness of the berries is a nice compliment with the sweetness of the deer. Last year I discovered an fantastic Cranberry-Orange Relish that I served with my venison steaks. Click here to make it.
Happy Thanksgiving!
Posted in Hunting Widow, News | 
Tags: backstrap, deer meat, elegant entree, medallions, relish, sauce, Thanksgiving, venison recipe, venison steak | 
No Comments »
Southwest Kabobs
This venison kabob recipe is perfect for a hot summer evening…the flavors are so refreshing.
Recipe: Southwest Kabobs
Ingredients
- 1/2 cup lime juice
- 2 tbs olive oil
- 4 medium garlic cloves
- 8 tbs chopped fresh cilantro
- 1-2 tsp chili powder
- 1-2 tsp cumin
- 1 tsp salt
- 1 lb venison kabob meat
Instructions
- Place the lime juice, olive oil, garlic, cilantro, chili powder, cumin, and salt in a jar and shake until well mixed.
- Cut the venison into 2-inch cubes and marinate in the sauce for 1/2 hour.
- Thread meat onto skewers.
- Lightly coat a grill with nonstick cooking spray, heat, and grill the venison until done.
Cooking time (duration): 40
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Mexican
Microformatting by hRecipe.
Posted in BBQ and Grill, Venison Kabobs |
Tags: backstrap, medallions, rump roast, sauce |
No Comments »
Venison Steaks with Cranberry Orange Relish
Venison goes beautifully with any sort of berry. In the winter, I especially like to experiment with cranberry dishes. This year, I had a HUGE box of oranges that I gotten for a fundraiser, and was madly thinking of things I could do with them before they went bad. I came upon this cranberry and orange relish, paired it with venison steaks, and was very, very happy.
Recipe: Cranberry and Orange Relish
Ingredients
- 1 12 oz package fresh cranberries
- 1 orange
- 1/2 tsp ginger paste
- 2/3 cup agave nectar
Instructions
- Wash the cranberries and scrub the orange. Quarter the orange and remove seeds (leave the peel on). Put cranberries and orange in a food processor and pulse until coarsely chopped. Stop and scrape down sides of bowl, if necessary, to chop evenly. Add the ginger paste and agave necter, taste to adjust the sweetness as desired. Stir well and refrigerate for at least 2 hours before serving.
Quick Notes
You can freeze the relish for up to 2 months. Makes about 2 1/2 cups.
Variations
You can use 1 cup of white sugar instead of agave nectar.
Cooking time (duration): 5
Recipe: Venison Steaks
Ingredients
- 4 venison steaks (or medallions) olive oil salt and pepper to taste
Instructions
- Heat the grill to 300. Rub each steak with some olive oil, salt and pepper. Cook to medium rare (about 4 minutes per side, depending on how thick the steaks are).
Cooking time (duration): 10
Number of servings (yield): 4
Meal type: dinner
Microformatting by hRecipe.
See this link at The Local Cook and find more great sauces.
Posted in BBQ and Grill, Paleo Friendly, Sauces and Salsas, Vension Entrees |
Tags: elegant entree, medallions, paleo, sauce, venison |
3 Comments »
The perfect gift for venison lovers! Buy today.
Loading ...
