Mumbles Marble Mouth
CGN Ultra frequent flyer
- Location
- Lower Mainland
Just recently, I had finally harvested my first deer ever. A 2 point Columbian Blacktail I got in Region 1-7 on Vancouver Island. Small deer but its my first.
I've never had anyone to teach me how to gut, skin, and process a deer so I had to learn it all my self including how to cook it. I was very worried that I would mess it up as I read online that there is a massive amount of hunters who hate venison saying its too lean and dry. After my first time cooking a venison roast, I must say that these guys who hate venison must not know how to cook it properly then.
How I made my roast, I treated the meat as if it were extra lean beef. I avoided salt as salt would dry it out. I marinated the meat for 2.5hrs with 3tbls of Balsamic Vinaigrette, 3tbls of olive oil, 2tbls of Lee & Perrins, and 1 minced garlic clove. I then prepared a hot frying pan to pan sear the roast before roasting it in the oven. Since people complained that venison is too dry, I figured it would be best to try and seal the juices in and you do that by pan searing the outside. I was aiming for a well done outside with a medium inside. I roasted the meat in the oven at 300 degrees for 1.5hr with carrots roasting in the pan with it. The final product was amazing. Very juicy, tones of flavor, and I almost couldn't even notice that famous, "gamey" taste that is often complained about with venison. I would rather have this venison over a ribeye steak. I really enjoyed cooking the wild game meat and look forward to other recipe experiments in the future. I did not just take this recipe off the internet. I just went with my gut instincts on this and treated the meat like its extra lean beef and some advice I had received in, "don't go too fancy, keep it simple and don't marinate longer than 4hrs."
You guys should check out my rolled and stuffed grouse recipe with grouse soup. The orange glow from the soup comes from pureed carrots. I cut the grouse breasts off the the bone as well as the very small amount of thigh meat, boil the bones to make a soup and gravy stock. I marinate the breasts in olive oil, paprika, orange zest, and basil. I take two pieces of bacon, place one of the breasts on top of the bacon, place grapes and orange slices on the breast, then place the other breast on top, then roll them up with the bacon. The bacon makes an artificial skin. I then pan sear the outside. If you don't do this, the bacon will not get crispy well its roasting in the oven and the grouse breasts will leak all its juices out. Then I roast in the oven for 30 minutes. People love it, they say its the best grouse they've ever eaten. The grouse soup is just the grouse stock, with pureed carrots and potatoes with chunks of grouse, or I cheat and use chicken if we didn't get enough grouse on are hunt.
Just though It would share some of my wild game recipes as a newbie to hunting. The venison recipe was so good, I'm adding it to my recipe book. I have a rabbit soup recipe too but I'll save telling that for another time.
I've never had anyone to teach me how to gut, skin, and process a deer so I had to learn it all my self including how to cook it. I was very worried that I would mess it up as I read online that there is a massive amount of hunters who hate venison saying its too lean and dry. After my first time cooking a venison roast, I must say that these guys who hate venison must not know how to cook it properly then.
How I made my roast, I treated the meat as if it were extra lean beef. I avoided salt as salt would dry it out. I marinated the meat for 2.5hrs with 3tbls of Balsamic Vinaigrette, 3tbls of olive oil, 2tbls of Lee & Perrins, and 1 minced garlic clove. I then prepared a hot frying pan to pan sear the roast before roasting it in the oven. Since people complained that venison is too dry, I figured it would be best to try and seal the juices in and you do that by pan searing the outside. I was aiming for a well done outside with a medium inside. I roasted the meat in the oven at 300 degrees for 1.5hr with carrots roasting in the pan with it. The final product was amazing. Very juicy, tones of flavor, and I almost couldn't even notice that famous, "gamey" taste that is often complained about with venison. I would rather have this venison over a ribeye steak. I really enjoyed cooking the wild game meat and look forward to other recipe experiments in the future. I did not just take this recipe off the internet. I just went with my gut instincts on this and treated the meat like its extra lean beef and some advice I had received in, "don't go too fancy, keep it simple and don't marinate longer than 4hrs."
You guys should check out my rolled and stuffed grouse recipe with grouse soup. The orange glow from the soup comes from pureed carrots. I cut the grouse breasts off the the bone as well as the very small amount of thigh meat, boil the bones to make a soup and gravy stock. I marinate the breasts in olive oil, paprika, orange zest, and basil. I take two pieces of bacon, place one of the breasts on top of the bacon, place grapes and orange slices on the breast, then place the other breast on top, then roll them up with the bacon. The bacon makes an artificial skin. I then pan sear the outside. If you don't do this, the bacon will not get crispy well its roasting in the oven and the grouse breasts will leak all its juices out. Then I roast in the oven for 30 minutes. People love it, they say its the best grouse they've ever eaten. The grouse soup is just the grouse stock, with pureed carrots and potatoes with chunks of grouse, or I cheat and use chicken if we didn't get enough grouse on are hunt.
Just though It would share some of my wild game recipes as a newbie to hunting. The venison recipe was so good, I'm adding it to my recipe book. I have a rabbit soup recipe too but I'll save telling that for another time.
