Today is my "Friday" and in the Range neighborhood, folks don't want tofu, spray cheese (which, like any hazardous material in a can, should have written warnings on its use) or iceburg lettuce salad. They want FOOD (salad being what food eats!). I've probably lost my last vegetarian reader with this post, but venison, when prepared correctly is very tasty and can be quite tender.
My last deer harvested on a hunt with Og and company, was a doe. It was a long shot, the range of that Marlin with .357 pistol loads (you can't hunt with rifles in my state). She wasn't a youngster, but she wasn't all that big, though I didn't know that until the good clean shot was taken. That prompted my Dad, when seeing a photo of me and my deer to say in front of the whole family - "did you shoot a dog?" After enduring numerous cracks about the Whitetail Spaniel, people shut up after eating the prepared summer sausage and tenderloins that came from that bounty, a good 60 pounds of excellent meat to tide my house over for the winter months.
For those of you who are lucky enough to have on hand in your freezer, (or as a gift from a fellow hunter), a nice piece of venison (or yes, a chunk of good beef) this is a meal worthy of family or friends. The recipe comes from two members of the HOTR honorary Canadian division, father and son, Dad being long time friend and fellow sportsman Marty.
If you are ever in Langford BC, stop in at the excellent Fountain Diner and tip your hat to Marty's son, head chef Jesse Fischer who kindly shared his recipe (they're located at 2800 Bryn Maur Rd, in Langford, B.C.)
Venison Roast with Red Currant Jelly Sauce
Take one bone-in venison hip, this was a doe, very tender and succulent, 10-12 lbs. Line bottom of roasting pan with a basic mirepoix (a chopped mixture of onions, 50%, and celery and carrots at 25%, ). A note from B. - the finer you chop them the more aromatic they will be.
Chop 5 cloves garlic, and mix with 2 roughly chopped sprigs of rosemary and 1/4 c. of olive oil.
Place venison in roasting pan and coat with oil/herb mixture. Season liberally with salt and pepper. Cook at 400 F. for 45 min and then turn down to 300 for 2 hrs. until medium rare. Do not overcook! Remove venison from roasting pan and let rest 30 min.
Place the mirepoix and drippings into a sauce pan. Add 1 and 1/2 c red wine (HOTR recommends Malbec), place on stove and reduce by half. Strain to save the liquid. Julienne 10 small shallots and sauté in sauce pan until translucent. Add the saved liquid, 1/3 cup of red currant jelly and simmer 10 min.
Evening low light's not the best for a small camera, but it makes for a beautiful table.
3 small skin on potatoes per person, washed and tossed with olive oil and 10 whole cloves garlic for the batch. Roast 30-45 min. at 400 F. until tender.
Roasted Tomato Vinaigrette
Two whole medium tomatoes (your favorite, through yellow or orange heirloom ones make for a pretty dressing) washed, skin on. Cut in quarters, drizzle with olive oil (I added a sprinkle of summer savory to Jesse's fine recipe) and roast in 300 F. oven for 1 and a half to 2 hours (put in at same time as you turn down venison).
Cool and remove skin if desired, but not necessary. Combine with 1/2 cup white balsamic vinegar and 1 cup olive oil. Process with boat motor. ;)
Serve over mixed green salad (no, not iceburg but good dark greens including wild greens if you can get them, iceburg lettuce has all the nutritional value of the USA Today newspaper).
See, a game dinner you'd be proud of. I had a haunch you'd like it :-)