1 venison tongue, about 2 pounds 1 small onion, chopped 4 cloves, whole 2 small bay leaves 1 Tablespoon salt 1/2 Teaspoon red pepper 1 1/2 inch lemon slice Clean tongue thoroughly, srubbing & rinsing. Put in large pan & cover with boiling water. Add all ingredients, cover, & simmer slowly (do not boil) for 3-4 hours or until tender. Allow to cool slightly in stock. Drain & remove skin & fat. Serve hot with wine sauce or sliced cold with tangy sauce. Serve with fluffy mashed potatoes, buttered baby beets, & a green salad. |
| Ingredients | |||
| 4 | each | venison fillets (6 oz ea) | |
| 1 | tablespoon | green peppercorns | |
| 3 | oz | bourbon whiskey | |
| 1 | salt | ||
| 1 | pepper, freshly ground | ||
| 1 | each | shallot, chopped | |
| 1/4 | cup | red wine | |
| 1/4 | cup | heavy cream | |
| 2 | tablespoon | butter | |
| 1 | tablespoon | chives, thyme or parsley, fresh, chopped | |
Directions: | |||
| Soak green peppercorns in bourbon for 30 minutes or longer. Heat butter in a saute pan. salt and pepper the venison on both sides and saute quickly, about 2 minutes per side (depending on thickness) for medium rare. Remove from pan and keep warm. Add shallots to pan juices; cook 1 minute. Add green peppercorns and bourbon; boil 1 minute. Add wine and cook down to a fine glaze. Add heavy cream and continue cooking until sauce coats the back of a spoon. Add herbs and any meat juices. Serve sauce over venison. | |||
Wes & Kathy's Killer 4-Star Venison Chili No. 3538 Yields 6 Servings 3 Lb Venison, Chopped Fine, 12 oz Beer (not lite) Neck or Shoulder Cuts 1/2 Cup Beef Broth 1 Medium Onion, Chopped 1 Tbls Oregano 4 Cloves Garlic, Crushed 2 Tbls Masa Harina - Salt 1 tsp Coriander, Ground 1/4 Cup Gebhardts Chili Powder 1/4 Cup Warm Water 2 Tbls Olive Oil 1 Tbls Cumin, Ground Saute the meat in the oil until very lightly browned. Add the onion and garlic. Saute until the onion is tender but not browned. Add the chili powder, coriander and cumin. Cook over medium heat, stirring frequently, 4-5 minutes. Add the beer and broth. Reduce heat to a medium simmer. Cook, stirring frequently, until the meat is tender (45-60 minutes). Dissolve the masa harina in the warm water. Add to the chili. Continue to simmer, stirring frequently, for 30 minutes. Remove from the heat. Cover. Let sit for at least 6 hours. Reheat. Serve hot. ~~~ Wesley & Kathy Pitts |
1 cn Condensed consomme' 2 c Cider vinegar 8 c Red wine 1 1/2 ts Ground black pepper 2 tb Salt 2 Bay leaves 1 t Crumbled thyme 2 Garlic cloves -- chopped 8 Juniper berries 1 Piece wild boar meat (about 5 pounds) 6 Carrots -scraped and quartered 2 lg Onions -- quartered 4 Celery stalks -cut into 2-inch lengths 1 cn Condensed beef broth 1/3 c Currant jelly 1/2 c Flour -- mixed with 3/4 c Water Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl. Place boar meat into marinade. Let marinate for 2 days at room temperature. Place meat and marinade in a large kettle. Cover and simmer for 2 to 2-1/2 hours or until meat is almost tender. Add carrots, onions, celery. Cover and simmer until vegetables are tender, about 20 minutes. Remove meat and vegetables and keep warm. Add beef broth, currant jelly, and flour mixture to pan liquid. Stir until sauce bubbles and thickens slightly. Let sauce cook at a boil until it becomes the thickness of a good brown gravy. Pour hot gravy over portions of sliced boar and vegetables. Serve with Chestnut Puree. Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By [email protected] (KAREN MINTZIAS) On 23 NOV 95 232154 -0800 |
4 ea Salmon steaks, large 3 T Butter, melted 3 T Peanut or olive oil 2 T Lemon juice 2 T Garlic, minced, fresh 1 t Tarragon, minced, fresh 1/4 t Lemon peel, grated 1/8 t Red pepper flakes 1 x Salt & pepper to taste 1 x Lemon wedges Combine butter, oil, lemon juice, tarragon, lemon peel and pepper flakes to make a marinade. Place fish steaks on broiler and brush with half the marinade. Broil under pre-heated broiler, 2 inches from heat, for 4 minutes. Turn the steaks, brush with remaining marinade, and broil until fish flakes to fork (about 4 more minutes). Salt and pepper to taste and serve immediately with lemon wedges. Also for: Use cobia, king mackerel, grouper or other large fish steaks Source: FIELD & STREAM May 85 Recipe date: 05/15/85 |