Venison Steaks in Sweet-Sour Sauce

It’s no secret that I live with two men who love to hunt.  They expect me to cook up something wonderful with what they kill so I am always on the hunt for new recipes.  To be honest, I will not eat all cuts of wild game meat and when I do I prefer a sauce on it.  The sauce just seems to help cover up any wild taste that it may have.

This is a great recipe from Essential Pepin by Jacques Pepin.  It was really easy and quick too, which I loved!  I used the back strap for this recipe and it is a recipe I will definitely make again!

 

Venison Steaks in Sweet-Sour Sauce
 
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Ingredients
  • 1 venison loin or large tenderloin (about 1½ pounds), trimmed of fat
  • 1 tsp. olive oil
  • 1 tsp. chopped fresh thyme
  • 1 tbsp ketchup
  • 1 tbsp. seedless raspberry jam
  • 2 tsp. soy sauce
  • ¼ c. cold water
  • 1 tbsp. peanut oil
  • 2 tbsp. unsalted butter
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1 tbsp. chopped shallots
  • 2 tbsp. red wine vinegar
  • 2 tbsp. hearty red wine (such as Cabernet Sauvignon)
Instructions
  1. Cut venison into 4 steaks and using a meat pounder, pound the steaks gently until each is about ¾-inch thick. Rub the steaks with olive oil and sprinkle with the thyme. Arrange the steaks in a single layer on a plate, cover with plastic wrap, and refrigerate for at least 1 hour or up to 8 hours before cooking.
  2. Mix the ketchup, jam, soy sauce, and water together in a small bowl, set aside.
  3. When you are ready to cook the steaks, heat the oven to 160 degrees.
  4. Heat the peanut oil and 1 tbsp. of the butter in a large heavy skillet until hot. Sprinkle the steaks with salt and pepper, place them in the skillet, and sauté over medium-high heat for 2 to 2½ minutes on each side for medium-rare. Transfer the steaks to an ovenproof plate, leaving the drippings in the pan, and keep warm in the oven while you make the sauce.
  5. Add the shallots to the drippings and sauté for about 20 seconds. Add the vinegar and wine and cook until most of the liquid has evaporated, about 1½ minutes. Add the jam mixture and mix well, then stir in the remaining 1 tbsp. butter. Boil for 10 seconds, then strain through a fine strainer.
  6. Place a steak on plate, coat the steaks with the sauce, and serve.
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Pan-Roasted Quail with Gravy

This week is going to be a wild game week.  I know that will not appeal to some of you but for those of you who are looking for delicious recipe I hope this helps.  With Greg and Wesley both bringing home their kills I am always searching for delicious ways to prepare wild game.

I had never eaten quail until I fixed this dish.  I’m not sure if it’s always this good, but this is fabulous!!  I’m talking, on my list of favorite foods, this is toward the top!  I served the quail and gravy on mashed potatoes and could have licked the plate had it been ladylike!

(You can easily find quail in the freezer section of the store.)

 

Pan-Roasted Quail with Gravy
 
Author:
 
Ingredients
  • 8 dressed quail
  • salt
  • freshly ground black pepper
  • 4 tbsp. unsalted butter
  • 2 packets granulated chicken bouillon (4 g each)
  • 2 tbsp. all-purpose flour
  • 1 c. to 1½ c. water
  • fresh parsley, chopped, if desired
Instructions
  1. Sprinkle the quail with salt and pepper and set aside.
  2. Melt butter in a large skillet. Add the quail and brown on both sides. Remove from the pan and set aside. Add the chicken bouillon granules and flour. Stir with a whisk to make a roux. Slowly add water until mixture reaches a thin gravy consistency. Add quail back to the skillet. Cover and reduce heat to low. Simmer for about 45 minutes.
  3. Serve on mashed potatoes or rice, sprinkle with parsley, if desired.
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Spinach Salad with Manchego, Apples, and Almonds

With spring and warmer weather I start grilling on a regular basis and I prepare lighter dishes, especially salads.  I love to play around with salads, trying different dressings and adding different ingredients.  I like variety and this is a delicious way to get your greens.  If you don’t care for spinach you can substitute baby lettuces or ever arugula in this recipe.  The greens will wilt fast so toss just before serving.

Manchego cheese is a firm cheese made from the milk of sheep.  It has a soft, buttery texture and a nutty flavor.  I recommend Manchego for this recipe but if you can’t find it you can substitute with a Parmesan or a Romano.

Spinach Salad with Manchego, Apples, and Almonds
 
Author:
 
Ingredients
  • For the salad:
  • 5 oz. baby Spinach or baby Lettuces
  • 1 crisp apple (I used Granny Smith)
  • 3½ oz. Manchego cheese (aged 6 to 12 months), thinly sliced
  • ½ c. almonds, lightly toasted if desired
  • For Vinaigrette:
  • 2 tbsp. cider vinegar
  • 6 tbsp. vegetable oil
  • 2 tsp. pure maple syrup
  • 1 tsp. Dijon mustard
  • 1 tbsp. finely chopped shallots
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
Instructions
  1. Directions:
  2. Make the vinaigrette by whisking slowing whisking the oil into the vinegar. Add syrup, mustard, shallots, salt, and pepper. Set aside.
  3. Place the spinach (or lettuce) in a large bowl. Add a small amount of vinaigrette and toss. You are looking for all of the spinach to be covered with the vinaigrette, if more is needed add a little at a time. Taste and adjust seasoning if needed.
  4. Place on a serving plate and top with apples, cheese, and almonds. Serve immediately.
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Buffalo Sliders with Blue Cheese Slaw

Sliders are the perfect size for an appetizer or you can serve more than one for a meal.  These came together when Greg came home and told me about the Blue Cheese Coleslaw that he had on a business trip.  I love blue cheese so I immediately started trying to find a recipe.  I knew if couldn’t have onions or my family would not eat it and I didn’t want it to have a strong blue cheese taste.

This recipe was perfect.  The blue cheese taste is very mild and it compliments the buffalo chicken perfectly.  This would be a great weeknight dinner or game day appetizer.  You need a bun that will hold up to the chicken.  I used potato dinner rolls from the deli department and they worked great.

Buffalo Sliders with Blue Cheese Slaw
 
Author:
 
Ingredients
  • Chicken:
  • 1 c. Frank's RedHot sauce
  • 1 lb. boneless, skinless chicken thighs, cut in half crosswise
  • 8 slider buns
  • Slaw:
  • 1 (16-oz.) pkg. shredded coleslaw mix
  • ½ c. cider vinegar
  • 3 tbsp. granulated sugar
  • 1 tsp. salt
  • ½ c. mayonnaise
  • ½ c. sour cream
  • ½ c. crumbled blue cheese
  • salt and pepper, to taste
Instructions
  1. Place the chicken in a large resealable plastic bag. Add the hot sauce and seal, pressing out excess air. Turn to coat chicken with hot sauce. let marinate in refrigerator, turning occasionally for at least 2 hours or up to 12 hours.
  2. Heat grill to medium high. When the grill is ready remove the chicken from the marinade, letting excess sauce drip off, discard marinade. Grill chicken until done, about 4 to 5 minutes per side.
  3. Grill buns to lightly toast, if desired.
  4. To assemble, place 1 piece of chicken on each bun. Top with slaw. Serve with additional hot sauce, if desired.
  5. Directions for coleslaw:
  6. Pour the coleslaw mix into a bowl and set aside.
  7. In a saucepan, mix the vinegar, sugar, and 1 tsp. salt. Bring to a boil. When the sugar has dissolved, pour over the slaw mix. Toss to coat and let stand for 15 minutes.
  8. Drain the slaw mix in a colander and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.
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Blarney Blue Cheese Chips

Are you Irish or just planning to be Irish for the day?  Either way, I’m sure you have already started making your plans for Saint Patrick’s Day.  These Blarney Blue Cheese Chips are the perfect addition to any Saint Patrick’s Day celebration!  The homemade potato chips are layered with a creamy blue cheese sauce, then drizzled with a syrupy balsamic glaze and topped with bacon and green onions.  They are absolutely amazing!

In order to get the uniform thin slices needed for these chips you should start with a food processor or a mandoline slicer.  I used a food processor and sliced the potatoes in a matter of minutes.  Remember to dry your potato slices thoroughly after soaking.  Oil and water do not mix!

Blarney Blue Cheese Chips
 
Author:
 
Ingredients
  • 4 medium potatoes, scrubbed
  • Peanut oil for frying
  • Salt
  • 1 c. prepared Alfredo sauce
  • 6-oz. blue cheese crumbles (plus more to sprinkle of top)
  • ¼ c. Ranch dressing
  • 4 strips bacon, fried crisp, drained and chopped
  • 3 green onions, chopped, green part only
  • 1 c. balsamic vinegar
  • ½ c. water
  • 1 tbsp. cornstarch
Instructions
  1. Scrub potatoes. Slice thin. Soak in ice water for about 10 minutes. Drain and dry well.
  2. Heat oil to 350 - 375 degrees F.
  3. While oil is heating put 1 c. Alfredo sauce in a saucepan. Heat to boiling then reduce to simmer. Add 6-oz. blue cheese crumbles and ¼ c. Ranch dressing. Stir to combine. Remove from heat and allow to rest.
  4. In another saucepan combine balsamic vinegar and water. Bring to a boil. Reduce heat to a simmer and stir occasionally. Make a slurry by adding about 1 tsp. water to the cornstarch. Add to the balsamic mixture and stir. You need this to be thick enough to coat the back of a spoon. If 1 tablespoon cornstarch isn't enough make up a little more.
  5. Fry potatoes to desired crispness to make chips. Drain chips and salt.
  6. Place chips on a serving plate. Drizzle with blue cheese sauce, then a little balsamic glaze. Sprinkle with bacon, blue cheese crumbles and green onions. Serve while chips are still warm.
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