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Awesome Venison Recipe, maybe Muskrat
This time of year, we eat alot of deer, some of it good, some of it not so good, some of it choke it down. My son, who is a cook, and I tried 3 venison recipes to use with tough meat like the hock and leg meat off epicurious.
One is like what I make with flank steak, and its not a "new" recipe, but has been around at least since the 70s and probably earlier. You basically roll or fold it around some kind of stuffing, this was a stuffing of sausage, pears (we used apples), currents (we used cranberries) and pecans (we skipped the nuts). We scored the meat, and everyone agreed it was good, a little tough but good.
But the one that was the best tasted sort of like the way my grandma made muskrat. And its called a daube, and it is not new either. Supposedly, the muskrat recipe goes back to the days of French trappers around the Great Lakes, hundreds of years.
Anyway, this variation used cumin and my grandmother didnt use cumin so I've got to figure out what spice she did use. This is what I did which is how she did it.
So you fry four pieces of thick slice bacon cut up in a cast iron skillet on medium high, remove bacon to drain. cut up about 1.5 to 2 pounds of vesion into cubes, salt and pepper them and toss them in flour. Brown them in three batches in the hot bacon grease for a few minutes each side. Remove them from the grease and add one large diced onion, 2 cloves garlic, 1 tbsp oil to the hot grease, fry until almost clear, add 2tsp cumin and 1tsp coriander, stir it all around and then add the meat back in and stir it all around, then add 1.5 cups chicken stock and simmer some. Put the frying pan covered with lid or foil or cookie sheet in the oven for 45 minutes on 350F, remove and stir in a half cup red wine and cook for 40 more minutes. Will have thick brown gravy and the really tough venison will melt in your mouth. They say top with the bacon and fresh cilantro, but we all forgot it.
This was so good, I have to ditch another recipe I was gonna try and make more today, my son ate all of it and all the leftovers the next day. He said it was the best thing he ever ate. So of course I had to share it!!
Now if I can find this without cumin it would be like my grandmas.
I hope everyone is having a good year!
One is like what I make with flank steak, and its not a "new" recipe, but has been around at least since the 70s and probably earlier. You basically roll or fold it around some kind of stuffing, this was a stuffing of sausage, pears (we used apples), currents (we used cranberries) and pecans (we skipped the nuts). We scored the meat, and everyone agreed it was good, a little tough but good.
But the one that was the best tasted sort of like the way my grandma made muskrat. And its called a daube, and it is not new either. Supposedly, the muskrat recipe goes back to the days of French trappers around the Great Lakes, hundreds of years.
Anyway, this variation used cumin and my grandmother didnt use cumin so I've got to figure out what spice she did use. This is what I did which is how she did it.
So you fry four pieces of thick slice bacon cut up in a cast iron skillet on medium high, remove bacon to drain. cut up about 1.5 to 2 pounds of vesion into cubes, salt and pepper them and toss them in flour. Brown them in three batches in the hot bacon grease for a few minutes each side. Remove them from the grease and add one large diced onion, 2 cloves garlic, 1 tbsp oil to the hot grease, fry until almost clear, add 2tsp cumin and 1tsp coriander, stir it all around and then add the meat back in and stir it all around, then add 1.5 cups chicken stock and simmer some. Put the frying pan covered with lid or foil or cookie sheet in the oven for 45 minutes on 350F, remove and stir in a half cup red wine and cook for 40 more minutes. Will have thick brown gravy and the really tough venison will melt in your mouth. They say top with the bacon and fresh cilantro, but we all forgot it.
This was so good, I have to ditch another recipe I was gonna try and make more today, my son ate all of it and all the leftovers the next day. He said it was the best thing he ever ate. So of course I had to share it!!
Now if I can find this without cumin it would be like my grandmas.
I hope everyone is having a good year!
