LEG OF VENISON RECIPES

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VENISON CHILI RECIPE - FOOD NETWORK



Venison Chili Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 2 quarts

Number Of Ingredients 16

1 (16-ounce) can chopped tomatoes
1 cup beef stock
Salt and pepper
1 cup grated Sonoma Jack cheese
4 strips bacon, diced
2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
1 cup chopped onions
1 cup chopped green bell peppers
2 garlic cloves crushed
1 cup Cabernet Sauvignon or other dry red wine
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon cayenne pepper

Steps:

  • In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.

ROAST VENISON - AN EASY, STRAIGHTFORWARD GUIDE ON ROASTING ...



Roast Venison - An Easy, Straightforward Guide On Roasting ... image

Master this easy roast venison recipe and learn how to roast a haunch of venison! Combine with herbs such as rosemary and pair with festive side dishes.

Provided by Michelle Minnaar

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 8

Number Of Ingredients 8

2kg (4lbs) venison haunch
6 garlic cloves, peeled and halved
2 rosemary sprigs, cut into 2.5cm (1 inch) pieces
80ml (⅓ cup) olive oil
30ml (2 tbsp) butter
4 onions, peeled and sliced
250ml (1 cup) venison stock
30ml (2 tbsp) blackcurrant preserve

Steps:

  • Remove the venison from the fridge and leave for 30 minutes to let the meat reach room temperature.
  • Make small incisions evenly across the venison and insert a garlic piece or rosemary sprig in each hole.
  • Preheat the oven to 230℃(450°F).
  • Fry the onions in the butter until softened.
  • Arrange the onions in the centre of a roasting dish.
  • Place the venison on top of the onions and pour the oil over the meat, ensuring to cover all areas of the meat.
  • Season liberally with salt and pepper.
  • Roast the meat for 20 minutes in the oven, then remove from the heat.
  • Lower the oven setting to 180℃(350°F) and wait for the oven to reach the correct temperature.
  • Meanwhile, baste the venison with the oil and juices collected at the bottom of the pan.
  • Roast the meat for 25 minutes and check the meat’s internal temperature with a meat thermometer. If you want rare you need 52℃(125°F). Closer to medium is 55℃(130°F). It’s better to go too raw than overcooked because you can simply return the meat to the oven in case of the former.
  • When the meat has been cooked to desired doneness, let it rest for at least 20 minutes but preferably 30 minutes, before carving.
  • While the meat is resting, pour the onions and cooking juices in a saucepan.
  • Pour in the stock and preserve and let the mixture reach a bubbling point.
  • Blend the contents in a food processor until smooth.
  • Serve slices of venison with typical Sunday roast trimmings such as roast potatoes, honey glazed carrots, buttered sprouts and the sweet onion gravy.

Nutrition Facts : ServingSize 1 serving, Calories 511, SugarContent 2.4 g, SodiumContent 23 mg, FatContent 16 g, SaturatedFatContent 3.2 g, CarbohydrateContent 6.1 g, FiberContent 1.4 g, ProteinContent 77.8 g, CholesterolContent 8 mg

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VENISON CHILI RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 1 hours 35 minutes
Category main-dish
  • In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.
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