January 08, 2015
By Bowhunting Online Staff
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Check out all the latest treestands, blinds and safety accessories straight from the 2015 ATA Show .
Recipe 1: Venison Barbacoa Ingredients:
€¢ 1 lb. venison stew meat (or venison roast, cut in 2-3 inch cubes) Directions:
Heat oil in Dutch oven or heavy, lidded pan over medium-high heat.
Salt venison chunks well and dust with flour. Add venison to Dutch oven, working in batches if necessary.
Meanwhile, add next 10 ingredients (onion through red chili powder) to blender and blend well.
When meat is browned, deglaze the pan with chicken stock, scraping up any browned bits. Add meat back to pan and cover with cider-onion slurry.
Bring to simmer. Lower heat, cover and let cook for 4-6 hours. (Alternately, cook in low oven (275°), covered, for 4-6 hours.)
When meat is done, shred with two forks and
serve with tortillas, fresh cilantro and lime wedges.
Recipe 2: Caribourguignon Ingredients:
€¢ 1 lb. caribou stew meat Directions:
Preheat oven to 350°
Heat olive oil in Dutch oven over medium, medium-high heat.
Add salt pork, sauté until fat renders and remove, reserving.
Dry meat with papers towels.
Brown meat in small batches, removing to drain on paper towels.
Cook sliced onion, celery and carrots in drippings until soft, 7-10 minutes.
Add minced garlic.
Deglaze pan with brandy. Flambé to burn off alcohol.
Lightly dust caribou with flour and return to pot.
Return reserved salt pork to the pot.
Add salt, pepper and spice. (Remember, the sauce will reduce, so don't go overboard on the salt.)
Add enough wine and/or stock (or water) to come to the level of the meat. Cover and place in oven.
Turn oven down to 300° and simmer bourguignon for 2 hours.
Near the end of the 2 hours, melt 2 tbsp. butter in pan and sauté quartered onion. Add to the stew.
Sauté mushrooms in 2 tbsp. of butter. Add to pot.
Stir paste of 2 tbsp. melted butter and 2 tbsp. of cornstarch into bourguignon.
Cook 10 more minutes and serve.
Recipe 3: Stout Smothered Venison Steaks Ingredients:
€¢ 2 + 1 tbsp. vegetable oil Directions:
Liberally salt both sides of steaks. Using a meat tenderizer, rolling pin or the flat side of a heavy butcher knife, pound steaks to ¼-inch thick and let steak rest 10 minutes. Pat dry with paper towels.
Whisk together flour, cumin, onion powder and paprika. Dust steaks with seasoned flour.
Heat oil in pan set over medium-high heat.
When oil is shimmering, add steaks and fry 6-8 minutes, flipping once halfway through. Remove steaks from oil to a paper towel-lined plate.
Transfer sliced onions and a pinch of salt to pan, adding additional oil if necessary, and sauté until translucent — about 3-5 minutes. Sprinkle brown sugar over the onions, stirring to coat.
Deglaze pan with a few dashes of Worcestershire, scraping up any browned bits.
Return steaks to the pan, along with next three ingredients. Lower heat to barely a simmer, cover and cook for 1½-2 hours, until meat is meltingly tender. Remove lid, raise heat and simmer 30 minutes until gravy is reduced by half.
(Representative image, ingredients may vary)
