DEER LEG RECIPE RECIPES
MARINATED VENISON STEAKS RECIPE - NYT COOKING
“Thanksgiving here is about hunting rather than football,” said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You’ll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state’s history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.
Provided by Sam Sifton
Total Time 30 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
- Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.
Nutrition Facts : @context http//schema.org, Calories 870, UnsaturatedFatContent 58 grams, CarbohydrateContent 7 grams, FatContent 79 grams, FiberContent 1 gram, ProteinContent 34 grams, SaturatedFatContent 18 grams, SodiumContent 1920 milligrams, SugarContent 2 grams, TransFatContent 1 gram
CHISLIC (SOUTH DAKOTA CUBED MEAT) : RECIPES : COOKING ...
Chislic, cubed red meat (venison, lamb, deer or game) that's usually deep-fried and salted, is a dish that's unique to South Dakota, and varies slightly in preparation from region to region within the state. Our recipe calls for lamb to be marinated in Worcestershire sauce and chili powder before being fried. Add a savory touch by dipping in garlic salt, and then skewer and demolish with saltines.
Provided by Young Sun Huh
Categories main-dish
Total Time 1 hours 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 6 appetizer servings
Number Of Ingredients 9
Steps:
- Toss together the lamb cubes, Worcestershire sauce, chili powder, salt, garlic powder, onion powder and pepper in a bowl. Marinate in the refrigerator for 1 hour.
- Heat 2 inches of oil in a Dutch oven to 375 degrees F. Fry the marinated lamb cubes in batches to avoid overcrowding the oil. Cook to medium-rare, about 1 minute. The meat will have a dark brown crust and will be tender to the touch. Drain on a paper-towel-lined plate. Skewer the lamb cubes with toothpicks and serve with garlic salt, hot sauce and saltine crackers on the side.
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