Syracuse.com - CNY readers submit more venison recipes

[HuntingNY-News]

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Here's recipes for venison piedmontese, venison cordon bleu, venison spare ribs, apple-stuffed venison tender/or back loin (with raisin sauce), mushroom-stuffed deer chops

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<p>I continue to get delicious recipes for venison from readers of this blog. Here's a few worth trying:</p>

<p><strong>VENISON PIEDMONTESE</strong></p>

<p>Top/bottom round or back strap venison steak <br />2 large Vidalia Onions<br />8 oz of cubed prosciutto <br />1 box of chicken broth<br />Butter<br />Olive Oil<br />1 Pint of heavy cream<br />Corn starch<br />Paprika<br />Cayenne Pepper<br />Salt<br />Rice</p>

<p>On a plate mix 1 cup of flour, ¼ teaspoon of paprika and ¼ teaspoon of cayenne pepper. Take Venison steak and cut into ½ in thick steaks and pound to ¼ inch thick. Flour the steaks and place in pan with olive oil and flash fry! venison. This will keep it tender after placing in the sauce. Set the venison aside on a plate.</p>

<p>Dice two Vidalia onions into 1/8” cubes. In the same pan add ½ to ¾ stick of butter and 2 table spoons of olive oil. Add onion and cubed prosciutto and cook till onions start to turn clear but not caramelized. Then add ¾ box of chicken stock and bring to a boil then add 1 pint of heavy cream. </p>

<p>In a small lidded container add cold water and corn starch to thicken the gravy. Turn heat down to simmer and add cayenne pepper, salt and paprika to desired taste then add Venison back to pan.</p>

<p>Cook 2 cups of rice. </p>

<p>Place rice on a dish and cover with Venison Piedmontese</p>

<p>From Brian Holtz II</p>

<p><br /><strong>VENISON CORDON BLEU</strong></p>

<p>Top/ bottom round Venison Steak<br />Italian bread crumbs<br />Provolone cheese<br />Ham<br />Cooking Oil</p>

<p>Heat up a pan or deep fryer with Vegetable oil </p>

<p>Take venison flank steak and cut into ½ inch slices and pound out thin.</p>

<p>In a bowl add 2 eggs, milk and mix. On a plate add Italian bread crumbs. <br />Take sliced venison put a piece of cheese and ham in center and roll it up, then<br />roll the venison in bread crumbs and place on a plate.</p>

<p>Add 6-8 pieces of venison to oil and cook till golden brown.</p>

<p>From David Trepasso, of Fulton</p>

<p><strong>VENISON SPARE RIBS</strong></p>

<p>Ingredients:<br />3-4# VENISON SPARERIBS CUT AT 2 RIBS EACH<br />1-2 LARGE ONION<br />2-3 CLOVES OF GARLIC(SLICED)<br />BLACK PEPPER<br />2 TBS,FESITA SEASONINGS<br />BARB. SAUCE (FAVORIE KIND) <br /> </p>

<p>PLACE SPARE RIBS IN LARGE POT ----OR SLOW COOKER WITH GARLIC, ONIONS BLACK PEPPER,AND FESITA SEASONS (THE SEASONIND IS OPT.) COOK UNTIL MEAT IS TENDER AND ABOUT TO FALL OFF BONES,DRAIN WELL BRUSH ON BARB,SAUCE AND PUT UNDER BROILER, OR ON GRILL TILL RIBS ARE DONE</p>

<p>From David Trepasso, of Fulton</p>

<p><strong>APPLE-STUFFED VENISON TENDER/ OR BACK LOIN (With raisin sauce) </strong><br /> OVEN TEMP.425*</p>

<p><br />Ingredients: <br />1 VENISON, TENDER/ OR BACK LOIN( TRIM ALL VISIBLE FAT OFF IT)<br />2 MED ORANGES<br />1 MED. APPLE,CORED AND CHOPPED<br />2 TBSP FINELY CHOPPED ONION<br />2/3 CUP FINE FLAVORED BREAD CRUMBS</p>

<p><br />SAUCE<br />1 CUP UNSWEETENED APPLE JUICE<br />1 TBSP CORN STARCH<br />1/4 TSP GROUND CINNAMON<br />1/4 CUP RAISINS</p>

<p><br />PREPARATION INSTR.<br />FOR THE STUFFED BACK LOIN<br />PREHEAT OVEN TO 425*.<br />CUT A POCKET IN THE SIDE OF THE BACK LOIN,BY CUTTING A LENGTHWISE SLIT FROM ONE SIDE TO ALMOST THE OTHER SIDE, STOPPING ABOUT A 1/2 INCH FROM EACH END,SET ASIDE THE BACK LOIN<br />FINELY SHRED THE PEEL FROM THE ORANGES AND SET ASIDE,<br />THEN SQUEEZE 3 TBSP OF JUICE FROM THE ORANGES,<br />IN A MED. BOWL COMBINE THE ORANGE JUICE AND APPLES,SET APPLE MIXTURE ASIDE,SPRAY AN UNHEATED SMALL SKILLET WITH NO-STICK SPRAY,THEN ADD THE ONIONS, COOK AND STIR OVER MED. HEAT UNTIL TENDER,ADD BREAD CRUMBS TO THE APPLE MIXTURE, TOSS UNTIL COMBINED,SPOON THE BREAD MIXTURE INTO THE POCKET OF THE BACK LOIN,SECURELY CLOSE THE POCKET WITH WOODEN TOOTHPICKS,PLACE THE MEAT ON A RACK IN A SHALLOW ROASTING PAN,INSERT A MEAT THERMOMETER INTO THE MEATPORTION ONLY,<br />BAKE FOR 25-30 MIN. OR UNTIL THERMOMETER READS 160*</p>

<p><br />TO MAKE THE SAUCE<br />IN A SMALL SAUCE PAN,USE A WIRE WISK TO STIR TOGETHER 2 TBSP.OF APPLE JUICE,AND THE CORN STARCH, THEN STIR IN REMAINING APPLE JUICE,COOK UNTIL BOILING,STIR IN THE RESERVED ORANGE PEEL AND CINNAMON, ADD RAISINS AND COOK FOR 5 MIN. STIRRING OCCASIONALY<br />TO SERVE, SLICE THE MEATINTO YOUR SIZE PORTIONS AND SPOON THE SAUCE OVER THE SLICES<br />ENJOY!!</p>

<p>From David Trepasso, of Fulton</p>

<p><br /><strong>MUSHROOM STUFFED DEER SHOPS</strong><br /> (Oven Temp, 450 degrees)</p>

<p>Ingredients: <br />2 env. (3 oz. each) seasoned coating mix for pork, such as shake and bake<br />2/3 cup chopped fesh parsley<br />2 tsp. mustard powder<br />2tsp. dried thyme<br />11/2 tsp. coarse-ground pepper<br />1 tbs. olive oil<br />1 pkg. (12oz) sliced mushrooms<br />1/8 tsp salt<br />6 deer rib chops about 11/2" thick, about 3#</p>

<p>pre heat oven to 450*, coat cookie sheet with cooking spray, in bowl combine coating mix, parsley,mustard,thyme and pepper, set aside, in skillet heatolive oil over med.-high heat add mushrooms; cook until softened and golden,(about 5 min) remove from heat, sprinkle with salt, stir in1/2 cup reserved crumb mixture,set aside. using knife cut a pocket in the deer chops,by slicing meat horizontally as close to the bone as poss.rinse chops,shake as dry as poss. and coat withsome of remaing reservered crum mixture, place on pan; stuff with some of the mushroom mixture, repeat with reat of chops,bake 10 min. turn chops; bake until no longer pink in center; 5-7 min.</p>

<p>From David Trepasso, of Fulton</p>

<p>See more venison recipes.</p>

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