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  #181  
Old 08-20-2020, 09:10 PM
ThinBlueLine ThinBlueLine is offline
 
Join Date: Apr 2020
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Quote:
Originally Posted by Dakota369 View Post
Tried this with Deer backstrap steaks, and Elk tenderloins, sublime either way

Ingredients
between 1-1.5 lbs of Meat (Elk tenderloin/Deer Backstrap Steaks)
1-2 tablespoons of fresh Rosemary (if using dried up the qty)
1/3 cup Any port that you like, though the reds are better then the Tawny
1/3 cup of water
1/4 cup of cream (18% or heavier)
1-2 teaspoons of Olive oil depending on the size of your Skillet
1/4-1/2 lb of Mushrooms (any kind you like will work...for best results use Black Morels)


Cut back-strap or tenderloins into 2" thick steaks, and place on a plate (usually 4) Salt pepper both sides however to your tastes, just don't use too much strong spicing as it will detract from the Rosemary allow to rest on the plate while you test the pallet of the port, and cut up and prep everything else...

Put oil in skillet, heat oil to a med/high temp
Once heated, put meat in the skillet spice side down, and cook covered for 2.5 min. Flip meat to other spiced side and cook covered for 3.5 min. Flip meat one last time to original spiced side for 1 min. Take meat off, put on a heavy plate that hold the heat well, cover with tinfoil and set aside.

reduce heat to med low, add rosemary to the drippings in the pan and just to verify at this point double check the quality of the port on your taste buds.....once rosemary has soaked somewhat in the drippings/oil add mushrooms and cook until soft stirring occasionally.

Add Water and well sampled port (1/3 cup of each) to pan and continue to stir while it reduces to about 1/2.

This is a good time to finish off your fixins (salad etc) and to plate your meat

Once reduced, add creme and bring to a light boil. Imediatly upon hitting a light boil, spoon mushrooms and sauce over the plated meat and serve.

I have tried this with onions added at the same time as the mushrooms etc, but have found it really changes the quality of the finished product

This may sound like it takes alot of time but it is really quick once the meat hits the pan start to finish, so much so that I like to have all the sides ready before I start the meat in the pan.

Hope you enjoy
Can not wait to try this, this fall
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  #182  
Old 10-28-2020, 08:09 AM
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magoonpointboy magoonpointboy is offline
 
Join Date: Sep 2007
Location: Calgary Area
Posts: 272
Default Venison Pastrami



2-4 pound venison roast (a single muscle, like top round, is best)
Ground black pepper

Brine:
2 quarts water
2/3 cup brown sugar
2/3 cup kosher salt
1 tablespoon pink curing salt #1
2 teaspoons mustard seeds
2 teaspoons coriander seeds
2 teaspoons peppercorns
1 teaspoon allspice berries
1 teaspoon crushed red chillies
2 cinnamon sticks
2 bay leaves
4 cups of ice cubes

Boil the water in a large pot. Add the brown sugar, kosher salt, curing salt, mustard seeds, peppercorns, coriander, allspice, crushed chili, cinnamon sticks, and bay leaves. Boil and stir until the sugar and salt are dissolved. Remove the pot from the heat source. Add the ice to the brine mix, and stir it until the ice is melted.

Submerge venison roast in the brine for 6 days, turning each day.

Remove the roast after 6 days, pat dry with paper towel and coat the outside of the roast with ground black pepper (approximately 1 tablespoon).

Put the roast in a 200 degree smoker with your favourite wood for approximately 5 hours or just until the internal temperature reaches 160 degrees.

Wrap the roast tightly in butcher paper (or aluminum foil) and return to the smoker until the internal temperature reaches 180 degrees.

Remove and leave it wrapped to rest for at least 30 minutes.

Slice thinly against the grain and serve on your favourite bread or crackers, with mustard, sauerkraut, or whatever condiments you like.
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  #183  
Old 11-06-2020, 12:39 PM
Kamper Kamper is offline
 
Join Date: Jul 2019
Posts: 2
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Just made this recipe with 8 day old tenderloin from my first ever deer, it was amazing

https://addapinch.com/venison-tender...justapinch.com

Ingredients
1 pound Venison tenderloin
2 teaspoons Kosher salt
1/2 teaspoon fresh ground black pepper optional
mushroom cream sauce (https://addapinch.com/mushroom-cream-sauce-recipe/)

Instructions
Pat venison dry with paper towels. Place tenderloin onto a rimmed baking sheet lined with paper towels. Sprinkle salt onto both sides of the tenderloin and cover with additional paper towels. Refrigerate for four hours to overnight.
Remove from the refrigerator and allow to rest an hour before cooking. Add fresh black pepper, if desired.
Preheat grill, smoker, or oven to 400º F while the venison is resting. Roast tenderloin until it reaches an internal temperature of 140º F.

Remove and place on a cutting board to rest for 5 minutes. Cut into tenderloin medallions and serve with mushroom cream sauce, if desired.
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  #184  
Old 11-06-2020, 08:20 PM
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RandyBoBandy RandyBoBandy is offline
 
Join Date: May 2007
Location: YEG
Posts: 8,569
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Quote:
Originally Posted by Kamper View Post
Just made this recipe with 8 day old tenderloin from my first ever deer, it was amazing

https://addapinch.com/venison-tender...justapinch.com

Ingredients
1 pound Venison tenderloin
2 teaspoons Kosher salt
1/2 teaspoon fresh ground black pepper optional
mushroom cream sauce (https://addapinch.com/mushroom-cream-sauce-recipe/)

Instructions
Pat venison dry with paper towels. Place tenderloin onto a rimmed baking sheet lined with paper towels. Sprinkle salt onto both sides of the tenderloin and cover with additional paper towels. Refrigerate for four hours to overnight.
Remove from the refrigerator and allow to rest an hour before cooking. Add fresh black pepper, if desired.
Preheat grill, smoker, or oven to 400º F while the venison is resting. Roast tenderloin until it reaches an internal temperature of 140º F.

Remove and place on a cutting board to rest for 5 minutes. Cut into tenderloin medallions and serve with mushroom cream sauce, if desired.
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  #185  
Old 10-27-2021, 01:37 PM
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ghostguy6 ghostguy6 is offline
 
Join Date: Apr 2009
Location: edmonton
Posts: 2,954
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Quote:
Originally Posted by omega50 View Post
I used to make Corned Moose over the last 25 years, but do not get out hunting anymore.
Figured I would honor the tradition by making a Reuben Sausage over the next week- Recipe to follow-just as soon as I develop one.
So have you figured out this Ruben Sausage? It sounds interesting
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  #186  
Old 10-30-2021, 01:08 PM
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North40Rules North40Rules is offline
 
Join Date: Oct 2021
Location: Living On A Lake
Posts: 304
Default Acient Roman/Italian Mule Deer Meatloaf

Made this Ancient Italian meatloaf earlier this week out of Ground Mule Deer Backstrap and Sweet Italian Mule Deer Sausage, really good, making sandwiches with the rest of it for my Trout fishing tomorrow morning. Recipe Below Pictures, enjoy!




Acient Italian Meatloaf

Sauce:
1 tablespoon extra virgin olive oil
3 large garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
¼ teaspoon red pepper flakes (more if you want a spicy sauce)
1 teaspoon dried oregano
¼ teaspoon fine sea salt
Meatloaf:
35 squares saltines
¾ cup whole milk
2 large eggs
1 pound ground Mule Deer
1 pound sweet Italian/Hot Italian Mule Deer Sausage
2 ounces Parmesan cheese, grated (1 cup)
½ teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
2 ounces sharp white cheddar cheese, shredded (1/2 cup)
2 ounces mozzarella cheese, shredded (1/2 cup)
3 tablespoons fresh basil (julienned or chopped just before serving)

Preparation
Special equipment: Broiler safe 13 by 9-inch baking dish
Adjust oven rack to middle position and heat to 400 degrees.
Sauce: Heat oil in large saucepan over medium-low heat. Add garlic and cook until softened but not browned, about 1-2 minutes. Stir in tomatoes, tomato sauce, pepper flakes, oregano and salt. Increase heat to medium and bring to a simmer, stirring occasionally, for about 5 minutes. Remove from the heat, cover to keep warm.

Meatloaf: Spray broiler-safe 13 by a 9-inch baking dish with vegetable oil spray. Place saltines in a large zipper-lock bag, seal bag and using a rolling pin crush crackers to fine crumbs. In a large bowl, whisk saltines with milk and eggs. Let sit until the saltines are softened, about 5 minutes. Whisk saltine mixture until a smooth paste forms. Mix in ground Mule Deer, sausage, Parmesan, garlic powder, oregano, salt, pepper, and pepper flakes with your hands (I use disposable gloves) until thoroughly combined. Transfer beef mixture to prepared dish. Using wet hands (or disposable gloves) shape into a 9 by 5-inch rectangle. The top should be flat and the meatloaf should be 1½-inches thick. Pour sauce over the meatloaf. Cover the dish with aluminum foil and place on rimmed baking sheet. Bake until the meatloaf registers 160 degrees, about 1 hour 5 minutes to 1¼ hours.

Remove sheet pam from oven, uncover dish, and sprinkle cheese evenly over the top of the meatloaf. Heat broiler. Broil meatloaf until cheese is melted, about 2 minutes. Let rest for 15 minutes.

To serve, transfer the meatloaf using 2 spatulas to a cutting board to make 1-inch thick slices. Or, slice directly in the baking dish. Spoon off any excess oil from the tomato sauce. Scatter julienned or chopped basil over the top and into the sauce just before serving.

Last edited by North40Rules; 10-30-2021 at 01:16 PM.
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