Syracuse.com - Tasty venison recipes submitted by readers

[HuntingNY-News]

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Everything from Venison Wellington to venison spiedies.

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<p>Ok, you’ve shot a deer, taken it to the local meat processor or processed it yourself.</p>

<p>Your refrigerator is stuffed with various vacuum-packed, cuts of venison – everything from hamburger grade meat up to tasty, tender backstraps. Now what?</p>

<p>Readers of this blog recently sent in a wide variety of tasty venison recipes to help the hunger hunter and his family out. Here’s a few to try out:<br /> <br /><strong>VENISON WELLINGTON </strong><br /><strong>Ingredients</strong>: <br />- 1 venison backstrap 8-inches long, all silver skin removed; olive oil for searing 2 tablespoons. <br />- 1 package Pepperidge Farm puff pastry; thaw one, freeze the other <br />- 1/2 cup chopped shallots <br />- 1/2 cup chopped baby bella mushrooms <br />- 1 clove garlic finely chopped <br />- 1 pint heavy cream at room temp <br />- 1/3 stick butter <br />- Cracked pepper and thyme to taste <br />- 1/8 cup Riesling wine’</p>

<p>Sear venison on all sides and ends completely with olive oil in a pan, using tongs to turn the meat. Set side to let juices set up in meat. Using the same pan, add butter and sautee shallots till soft. Add mushrooms and garlic. Sautee 3-4 minutes. Add Riesling. Turn down to low heat, unwrap pastry and wrap around backstrap so that the seam is down. Place on no- stick foil in oven at 375 degrees till pastry is golden brown. Slowly add the cream to shallot mixture and add spices. Remove pastry/backstrap and let set for 5 minutes. Slice with electric knife on a 45-degree angle and drizzle shallot sauce over each serving. This is best accompanied with a Syrah and a root vegetable (parsnips, turnips) as a side dish.<br /><em>- Contributed by Tom Adessa, of Auburn</em> </p>

<p><strong>VENISON SPIEDIES</strong> <br /><strong>Ingredients:</strong> <br />2 cup vegetable oil <br />1 cup vinegar (white vinegar works well, but tend to do 1/2c red wine and 1/2white. or whatever you have on hand) <br />4 teaspoon salt and pepper <br />2 medium-sized onions, chopped <br />3 cloves garlic chopped (I normally use 6-10, but I’m a garlic nut) <br />2 tablespoons of oregano <br />4 teaspoons of paprika <br />1 pkg. of dry Italian dressing mix <br />Dash of rosemary <br />Dash of hot sauce (needs to be a flavorful hot sauce, not just packed with heat so I generally used Franks Red Hot) <br />Cubed venison (use roast or backstrap)</p>

<p> Combine all the ingredients and chill for at least 24 hours in the refrigerator. After they’ve marinated, put them on kabob sticks and cook on the grill (my preferred method), or fry in a hot cast iron skillet with butter and garlic. (Don’t over-cook). Serve as bite- sized pieces, or the traditional Southern Tier way by serving on slices of Italian bread.<br />- <em>Contributed by Andrew de Laubell of Ithaca</em></p>

<p><strong>3-MINUTE, STIR FRY MEAL</strong></p>

<p> This is a good one for someone in a hurry. Cut the meat into thin pieces. Take a package or Ramen soup mix (beef or pork) noodles and boil the noodles for 1 minute. Save the seasoning package for later.</p>

<p>Cut a stalk of celery and half of an onion into 1- inch chunks. Place on frying pan with some oil on high heat. Cook for only 1 minute, it should be very underdone. Add the venison.</p>

<p>Cook for 2 minutes, drain and add the noodles, half of the seasoning mix, a good dash of teriyaki sauce (or soy sauce) and a splash of wine if you have some. Cook for another minute or two. Enjoy.<br /><em><br />- Contributed by Stephen Wowelko, of Syracuse</em></p>

<p><a href="http://blog.syracuse.com/outdoors/venison_recipes/index.html"><br />See more venison recipes submitted by readers. </a> <br /></p>

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