Posts Tagged ‘venison roast’
Venison Satay
February 5th, 2011 | 
Author: I’m always looking for an alternative to pizza and chips for Superbowl day—not that those are great (and important) game day dishes. But I like a little something different. I also love Thai food, specifically Thai peanut sauce! That makes Satay—skewers served with peanut sauce—a great option. Venison is a terrific meat for Satay. The venison meat is so lean that it compliments the richness of the peanut sauce nicely. And these skewers are easy. The prep work can all be done ahead of time, so all you have to do is throw the meat in the oven or on the grill for a few minutes, and you’ve got a great game-day appetizer.
Recipe: Venison Satay
Summary: an easy and delicious appetizer for any occassion
Ingredients
- 1 lb boneless venison roast
- 1/4 cup frozen apple juice concentrate, thawed
- 1 tbs olive oil
- 1 tsp curry powder
- 1/2 tsp ground ginger
- 1/8 tsp red pepper sauce
- 1/4 cup red wine vinegar
- 1 tbs molasses
- 1/2 tsp chili powder
- 1 clove garlic, finely chopped
- 1/8 tsp salt
- 1 recipe Thai Peanut Sauce
- 6-inch bamboo skewers, soaked in water (don’t forget to soak—study the photo to see what happens when you skip that step!)
Instructions
- Cut the venison meat into thin strips, about 1/4-inch thick, 1-inch wide and 2 to 3 inches long.
- Place in a sealable plastic bag.
- Combine apple juice, olive oil, curry powder, red pepper sauce, vinegar, molasses, chili powder, garlic, and salt and mix well.
- Pour the marinade over the venison strips, close bag and refrigerate for 2 to 4 hours.
- Remove lamb strips from marinade and let sit while you prepare the peanut sauce.
- Put the peanut sauce in a serving dish and set aside
- Thread the venison strips on the skewers, weaving accordion-style.
- To Broil: Pre heat broiler. Cook 4 inches from heat source for 2 minutes. Turn over and broil an additional minutes or two until the meat is cooked, but still tender.
- To Grill: Preheat grill to medium hot. Grill for about 2 minutes, turn and grill another two minutes, making sure not to overcook the meat. Serve immediately with peanut sauce.
Variations
You can use chicken too; that’s how you see this dish in Thai restaurants!
Cooking time (duration): 45
Number of servings (yield): 8
Meal type: hors d’oerves
Culinary tradition: Thai
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
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 »
The perfect gift for venison lovers! Buy today.
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