Posts Tagged ‘paleo’
Pepper Crusted Venison Medallions
November 18th, 2011 | 
Author: 
Pepper Crusted Venison Medallions
Pan frying food has always been a challenge for me. I inevitably burn the crust while the inside is raw. So I’d started avoiding that particular cooking method, telling myself I don’t really like pan-fried food.
Liar. I love anything that has the word “fried†in the name. Read the rest of this entry »
Posted in Paleo Friendly, Sauces and Salsas, Vension Entrees | 
Tags: flank steak, paleo, pan frying, sauce, tenderloin, venison recipe | 
1 Comment »
Venison Roast with Rosemary Garlic Rub
Your venison roast can go from ho-hum to spectacular with just a few herbs. I love using rubs on my venison roast recipes. They serve two purposes: first they add lovely flavor, and second they help keep the meat tender and juicy while it cooks. We had this deer roast for dinner tonight. Two thumbs up!
Recipe: Venison Roast with Rosemary Garlic Rub
Summary: This flavorful rub will make your venison roast spectacular.
Ingredients
- 2 teaspoons black peppercorns
- 1 tablespoon crushed rosemary
- 1 tablespoon parsley flakes
- 1 teaspoon savory
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 2-pound venison top round roast or sirloin tip
Instructions
- Preheat the oven to 200°.
- Crush the peppercorns coarsely. I use a mortar and pestle.
- Mix all ingredients except the venison roast in a small bowl.
- Rub the rosemary mixture over the meat, massaging it into the roast. Place in a roasting pan and put in the oven, covered, for about 2 hours.
- Use your meat thermometer to check the internal temperature as it cooks. Remove the roast from the oven when the internal temperature is 125°. Let sit until the internal temperature reaches 135°.
Cooking time (duration): 5
Number of servings (yield): 6
Meal type: dinner
Microformatting by hRecipe.
Posted in Paleo Friendly, Venison Roasts |
Tags: deer meat, paleo, round roast, rub, top round roast, venison recipe, venison roast |
3 Comments »
Voodoo Venison Jerky
Here’s a great venison jerky recipe for dehydrators…if you like your jerky spicy! This deer jerky has a big taste in a small bite. The marinade is simple; you probably have all the ingredients in your cupboard already. Enjoy!
Recipe: Voodoo Venison Jerky
Summary: great venison jerky recipe for dehydrators
Ingredients
- 2 tablespoons beef bouillon granules
- 2 tablespoons water
- 3 cloves garlic, minced
- 2 teaspoons cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 pounds venison flank roast, cut into strips (about ½ inch wide by ¼ inch thick and 3 inches long)
Instructions
- Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper.
- Put the venison strips in a bowl and cover with the marinade.
- Cover the bowl and marinate overnight (about 12 hours) in the refrigerator.
- Place the venison on dehydrator sheets.
- Dehydrate at 155Ëš for about 8 hours, until jerky is dry, but not brittle. Time will depend on how thick the meat slices are.
Quick Notes
I call for a venison flank steak, but you can use any cut of deer meat for this as long as you can cut it into strips.
Cooking time (duration): 10
Meal type: snack
Microformatting by hRecipe.
Posted in Paleo Friendly, Venison Jerky |
Tags: dehydrator, flank steak, paleo, venison jerky |
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The perfect gift for venison lovers! Buy today.
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