Posts Tagged ‘venison recipe’
It’s a cold weekend here in Virginia, and we’ve got some new friends coming over for dinner tonight. I’ve got several roasts to use, so I thought I’d make a lovely venison brisket recipe tonight.
I’m not sure the cut of meat I’m using is technically a brisket. But it does come from a buck, which means it’s a little tougher than I normally like. If I’m not making chili from buck meat, then I make brisket—or any recipe that call for marinating the meat.
Why is the marinating an important part of this venison brisket recipe? Because one of the things that makes meat tough is a lot of connective tissue. If you want the meat to be tender, you have to do something to break that tissue down. Braising meat—cooking it in liquid for a long time is one good method. Marinating is another.
What you put in the marinade is really very versatile. But recently I’ve discovered the wonders of sparking apple cider. This was an accidental discovery—I needed a marinade one day and didn’t have anything else. It was one of those happy accidental discoveries. The apple pairs so beautifully with the venison meat. It’s like they were made for each other.
Enjoy this venison brisket recipe with roasted potatoes and green beans. It’s a wonderful winter dinner!
Venison Brisket Recipe
- 1 large onion, diced
- 1/2 cup butter
- 1 cup ketchup
- 1/2 cup Worcestershire sauce
- 1/3 cup lemon juice
- 1 bottle of sparkling apple cider
- 2 Tbs chili powder
- 1-1/2 tsp hot pepper sauce
- 1 tsp salt
- 1 tsp prepared horseradish
- 1 boneless venison brisket (3 to 6 pounds)
- In a large saucepan, saute onion in butter until tender.
- In a bowl, combine all remaining ingredients except the venison brisket.
- Place the venison brisket in the marinade and let marinate for at least four hours (preferably over night, especially if this is a buck roast).
- Preheat the oven to 250°
- Place venison brisket in a roasting pan and add 3 cups of the sauce.
- Cover and bake at 250° for 2 to 4 hours or until tender (depending on how large the piece of meat is), basting occasionally.
- To serve, thinly slice across the grain.
Preparation time: 15 minute(s)
Cooking time: 2 to 4 hour(s)
Number of servings (yield): 6 to 12
Copyright © Susan Rose.
Microformatting by hRecipe.
The combination of my recent trip to Mexico and the 60 pounds of venison in the freezer that needs to be eaten before hunting season starts in four weeks put me in the mood for fajitas! We ate a lot of fajitas in Mexico, and we ate some venison too. But we didn’t get to eat venison fajitas. So I took it upon myself to whip up a venison fajitas recipe.
What’s great about fajitas is they are actually very easy to make, even though they look kind of fussy. The key for fajitas in general is a good marinade for the meat. The key for venison fajitas is not to over cook the meat (isn’t that the key for all venison recipes?). So my advice for the venison fajitas recipe is to have everything ready before you start cooking them. I have all my salsas, quacamole, tortillas (warm, of course), rice and beans on the table before I start cooking the fajitas.
I got the marinade from “The Complete Mexican,” my favorite Mexican cook book. I served these to some friends who spend a lot of time in Mexico (and who admitted they were nervous when they learned what I was cooking, but then were very pleased with the result). These are a sure fire crowd pleaser.
: Venison Fajitas Recipe
: this traditional Mexican dish is great with venison!
- 1 to 2 lbs venison flank roast
- 3 limes, zest and juice
- 2 Tbs palm sugar (or cane sugar)
- 2 tsp oregano
- 1 cinnamon stick (or 1/4 tsp ground cinnamon)
- 1 large onion
- 1 large green pepper
- 1 medium zucchini
- 2 tsp olive oil
- Slice the venison into strips about 1/4 inch wide by 2 inches long. Put into a baking dish.
- In a small bowl, mix together the zest of the three limes, the lime juice, sugar and oregano.
- Pour the marinade over the meat and give it a good stir. Add the cinnamon stick.
- Marinate in the refrigerator for at least 1 hour (although I usually give it at least 3 hours).
- Slice the onions, peppers, and zucchini into long, thin strips.
- In a large saute pan or fryer, heat the olive oil. Add the onions, peppers, and zucchini. Saute until almost tender, about four minutes.
- Add the venison along with the marinade. Cook quickly until the venison is just cooked through…this will only take about 2 minutes.
- Transfer to a platter and serve immediately.
Preparation time: 10 minute(s)
Cooking time: 6 minute(s)
Number of servings (yield): 6
Culinary tradition: Mexican
Copyright © Susan Rose.
Microformatting by hRecipe.
Happy New Year! What a great start to 2012. We spent a quiet evening with a few friends, who devoured the two venison appetizers I brought to the party. Nothing makes a hunting widow and cook happier then people licking the plate clean!
The only thing these two venison appetizers have in common is that, well, I used venison in them. Other than that, they are completely different tastes. Not surprisingly, the men had devoured the Dill Bacon Bites practically before I’d set the tray on the table. The ladies drifted toward the onion tarts.
I’ve posted both of these venison appetizer recipes on my Backyard Grocery site because I took pains to make sure I was using only local ingredients in them (that’s usually the criteria for posting a venison recipe on that site versus this one). So pop on over to check out the recipes: Dill Bacon Bites and Root Beer Onion Tarts.
Look for some other venison appetizers on this site too: I have a lot of them!
Why serve venison appetizers?
Do you have any friends or family that refuse to eat your venison? We do! What I’ve found is that bringing venison appetizers to parties is a great way to introduce people to the joys of venison. It’s safe for them—most appetizers are really just one bite of food. They can say they tried it, but aren’t stuck with a whole dinner if they hate it. But they never hate it. Never! I’ve become known for bringing a venison appetizer to any party I attend, and people generally look forward to seeing what I’ll show up with. Even the hunt club annual party, where everyone brings game, they’re excited. Because my venison appetizer recipes are also different than what most hunters are making. Try them out!