Discussion Area
It is currently Fri Apr 18, 2014 11:19 pm

All times are UTC

Post new topic Reply to topic  [ 3 posts ] 
Author Message
 Post subject: hunting season
PostPosted: Thu Aug 17, 2006 5:05 am 
Sauteed Venison Scallops in Marsala Sauce

Serves 6
• 1 & 1/2 pounds of venison medallions, sliced 3/8 inch thick and pounded to 1/4 inch thick
• Salt and freshly ground black pepper
• Flour • 2 tablespoons butter
• 3 tablespoons olive oil
• 1/2 cup dry Marsala
• 1/2 cup homemade chicken or beef stock
• 2 tablespoons soft butter
1. Season the venison with salt and pepper, then dip into flour and shake off the excess. In a heavy 10 inch skillet (make mine cast iron), melt the 2 tablespoons butter and 3 tablespoons olive oil over medium heat. This will foam up. When it subsides, add the venison scallops, a few at a time. Brown them for 3 minutes on each side. Set them aside on a plate while you do the other scallops.
2. Pour off most of the fat from the pan, leaving just a film. Add the Marsala and 1/4 cup of the stock and boil over high heat for 1 or 2 minutes. Scrape up any brown bits from the pan. Return the venison to the pan, cover it and simmer over very low heat for 10 minutes. Baste the scallops with the liquid from time to time.
3. To serve, place the venison scallops on a heated platter. Add 1/4 cup stock to the sauce in the skillet and boil, scraping up all the brown bits sticking to the pan and its sides. When the sauce is reduced to a syrupy glaze, taste for seasoning. Take the pan off heat and stir in the softened 2 tablespoons of butter. Pour over the scallops and serve.
*** Recipe Courtesy Of ***
Hattie's Kitchen


Last edited by Willy on Thu Aug 17, 2006 5:19 am, edited 1 time in total.

 Post subject:
PostPosted: Thu Aug 17, 2006 5:14 am 
Venison Roast Marinated in Buttermilk


This is a good recipe for an older or possibly tougher piece of venison. Larding, long marinating and slow, moist cooking will make for nice, tender meat.

Take a venison leg roast, 4-5 lbs. Trim off all fat and membrane. Lard well, adding a bit of garlic here and there. (See below for an easy way to lard a roast.) Rub the roast well with a mixture of:
1 Tbl. coarse ground black pepper
2 tsp. ground red chile pepper
1 tsp. thyme
1 tsp. sage
1 Tbl. vinegar.
Let roast sit a couple hours, then marinate in:

4 sliced onions
4-5 bay leaves
6 cloves garlic, crushed
1 tsp. whole black peppercorns
Small stick of cinnamon
1/2 gallon buttermilk

Place in refrigerater for 2-3 days, turning occasionally.

Drain roast, discard marinade. Brown roast well in a bit of bacon grease in a dutch oven. Drain grease. Add a bottle of good beer or cider. Cover and bake slowly, 300-325 for an hour or two. Add a couple onions, carrots, a couple apples and a sweet potato or two. Add more beer, cider or water to maintain liquid level. Continue to roast until vegetables and roast are tender. Serve with a green salad and corn bread.



Venison is a "dry" meat, meaning it has very little natural fat in it. Often it is "larded" before cooking, by adding a bit of fat to make it more tender. Traditionally, this is done with a larding needle, and can be a hard and messy job. Here is a nice, quick trick. Take a couple thick, (3/16 in.), slices of salt pork, bacon, or other fat meat. Cut into pieces a couple inches long and 3/4 inch wide at one end, and pointed at the other end. Put the pieces on a heavy plate and put the plate in the freezer until the bacon is hard frozen. Make holes in the roast with a thin bladed knife. Aim the holes toward the center of the roast. Shove a frozen piece of bacon into each hole, just like a nail. Put in a nail of bacon every square inch or two, and stuff them in good. If you are quick, you can lard a roast like this in a couple minutes. When you are done with the bacon, if you like garlic, shove thick slices into some of the holes. When done, proceed with the marinating, or the browning of the meat.

 Post subject:
PostPosted: Thu Aug 17, 2006 6:57 pm 
User avatar

Joined: Mon Aug 16, 1999 6:01 am
Posts: 1495
Location: Halifax, NS Canada
Here's a site that provides some interesting information on venison in comparison with other meat products out there on the market today:


On a similar note Willy, I'll be in Maine in October and will be chowing down on bbq'd bison. I have to say that regular old steak pales in comparison to the flavour of this meat.....and while it is more expensive the taste and tenderness is well worth the cost!!!

The picture you posted looks delicious :)

Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 3 posts ] 

All times are UTC

Who is online

Users browsing this forum: No registered users and 1 guest

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
Powered by phpBB® Forum Software © phpBB Group