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发表于 2009-1-7 09:38:00
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Venison Nutritional Table
Meat Type Calories Cholesterol Fat(gm) Protein(gm)
Venison loin 139 62 5 22
Beef brisket 223 77 13 24
Ground beef 213 84 12 25
Pork shoulder 207 82 13 22
Beef bottom round 189 81 8 27
Lamb loin 183 80 8 25
Veal cutlet 155 112 4 28
Chicken breast 140 72 3 26
Salmon 140 60 5 22
SOURCE: USDA research; venison analysis by
The National Food Laboratory, Inc.
Venison Recipes
Venison Ragu
2 Lbs.of venison stew meat.
Olive oil.
1 carrot, diced.
1 onion, diced.
2 leeks, diced.
1 fennel bulb, diced.
2 cloves garlic, minced.
½ cup red wine.
¼ cup beef, lamb, or venison broth.
½ cup roasted tomatoes (or canned roma tomatoes).
1 teaspoon fennel seeds.
1 branch rosemary.
2 tablespoons parsley, minced.
Parmesan cheese, to taste.
Salt, pepper to taste.
Salt venison.
In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. Do not wash pan. Add coating of olive oil to pan on medium heat. Add carrot, onion, leeks, fennel, fennel seed, and garlic. Saute until vegetables are nearly soft. Add wine and reduce slightly.
Return meat and juices to pan. Add stock, pepper to taste, and rosemary. Reduce heat to simmer. Simmer, covered partially, for 45 minutes. Adjust seasonings. Before serving, add parsley and parmesan.
Serve with noodles, polenta, or gnocchi.
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Carolina Roast Venison
Yield: 6 servings
5 lb Venison roast.
1 Onion; chopped.
1/4 c Barbecue sauce; see below.
1 tb Salt.
2 tb Vinegar.
pepper.
Sauce:
1 tb Pepper.
1 tb Salt.
1 sm Box dry mustard.
1/4 c Sugar.
1/4 c Vinegar.
1/4 c Water.
1 Stick butter/margarine.
For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to full boil and add stick of butter and continue to cook until butter melts. This makes 1 Pint of the Sauce. Soak venison in water, 2 T. vinegar and 1 T. salt for 4-5 hours. Remove and wipe dry. Sprinkle lightly with pepper and brush with sauce. Add onion and enough water to cover bottom of covered roaster. Bake in 325 deg. oven the first hour; then lower heat to 275 deg. for an additional 3 hours. Baste often with sauce and juices from roast.
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Marinades
A light marinade for steaks and quickly cooked meats. Mix together the following:
4 Tbsp. Olive oil.
3 Tbsp. White wine vinegar.
Juice of a lemon.
1 chopped clove of garlic.
A handful of fresh herbs: parsley, chives.
Salt, pepper.
Excellent for grilled steaks over very hot coals.
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Steaks with Garlic
2 steaks (6-8 oz. Each - 1 package).
¾ Tbsp. Butter.
¾ Tbsp. Olive oil.
½ large red onion chopped.
1 clove garlic, crushed.
¼ cup beef broth.
½ Tbsp. Grated fresh horseradish or 1 Tbsp. Jarred.
1/3 tsp. Salt ¼ tsp.
Freshly ground pepper Spray skillet with cooking spray, heat skillet, brown steaks about 3-4 minutes per side. Remove and keep warm. Keep steaks warm by placing them on an ovenproof covered dish in 150 degree oven. Add butter and oil to skillet, mix. Add onion and garlic, sauté until tender, about 5 minutes or until onion is brown and pan juice have almost evaporated. Remove with a slotted spoon. Add broth to skillet. Cook, stirring continually, about 2 minutes or until sauce is reduced. Return onion mixture to skillet. Add horseradish, salt and pepper to skillet. Heat sauce to serving temperature. Spoon over steaks. Can be served on rolls, for a cold steak sandwich the next day. Serve with sauce.
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Oriental Red Deer Stir-Fry
1 lb Sirloin Steak.
4 green onions.
10 oz. can beef broth.
1 Tbsp. Cornstarch.
1 Tbsp. Soy sauce.
2 Tbsp. Vegetable oil.
1 clove garlic, minced.
2 cups chopped broccoli (along with the florets peel and cut stems into matchstick-size pieces).
7 oz. Can sliced water chestnuts, drained.
1 cup sliced mushrooms (4 oz.).
10 oz. Frozen snow peas.
Cut green onions into 1-inch pieces.
Combine broth, cornstarch and soy sauce in a small bowl: mix until cornstarch dissolves. Set aside. Heat oil in a large skillet or wok over medium high heat. Add Steak and garlic. Stir-fry for 3 minutes or until browned. Remove with slotted spoon: keep warm. Add broccoli, water chestnuts, green onions and mushrooms to skillet. Stir-fry for about 3 minutes. Remove steak to skillet. Add snow peas. Add broth mixture to skillet. Cook, stirring continually, for 3 minutes or until thickened. Serves 6, with side of fried rice.
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Rosemary Venison Roast
1 Venison Roast.
1/2 tsp. Onion Powder (optional).
2 -1/4 cups chicken broth.
1/4 cup cooking sherry.
2 Tbs. olive oil.
1 tsp. garlic powder.
1 Tbs. minced fresh Rosemary, or 1 tsp. dried crushed Rosemary.
1/4 tsp. pepper.
1 tsp. salt (optional).
2 Tbs. cornstarch.
1/4 cup cold water.
Place roast in large reseal able plastic bag. Combine onion powder, broth, sherry, oil, garlic, rosemary and pepper, pour over roast. Seal and refrigerate for 4-8 hrs., turning occasionally. Remove roast and place in covered roasting pan. Pour marinade back over the roast. Sprinkle with salt if desired. Bake, covered at 350 for 2 - 2-1/2 hrs. Let roast stand for 10-15 minutes in juices. Remove roast to warm serving platter: combine cornstarch and water until smooth, stir into juices. Bring to a boil over medium heat; boil and stir for 2 minutes. Serve with the roast.
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Venison Stew
Marinade:
½ C. vinegar.
3 sprigs parsley.
2 carrots peeled & rough dice.
1 onion peeled and rough dice.
2 ribs celery plus leaves rough dice.
2 leeks, white only, split and roughly diced.
2 cloves garlic, peeled & crushed.
2 bay leaves. NOT bay laurel.
In a cheese cloth put:
12 juniper berries.
1 teaspoon each coriander
seeds; crushed, rosemary & chopped sage.
5 lbs. Venison cut into 2” cubes, Good red wine
Combine vinegar, vegetables and spice bag and bring to a simmer. Put meat in a non-reactive bowl and pour mixture over. Top off with wine. Marinate 1 day or overnight.
STEW: Preheat oven to 325 degrees 1 small can plum tomatoes broken up, 1 tsp fresh thyme, 12 juniper berries, 1 tsp coriander seeds, 2 Tbs flour, 2 cups veal, beef or venison stock, Good red wine, 1lb or more, large cremini mushrooms, quartered, 3/4 lb pearl onions, peeled (immerse in boiling water, drain and slip off skins)
2 rashers of bacon (optional), Salt & pepper to taste
Remove venison from marinade and dry well. Sprinkle liberally with salt and pepper. Discard marinade. Brown meat in oil in a large casserole and remove. When done add the same amount of parsley, carrots, onion, celery {without leaves}, leeks, garlic {diced} coriander seeds, thyme and bay leaves to the pot. Cook until on med-low heat 10 minutes longer. Add tomatoes, their juice, and juniper berries, cook 3 minutes longer. Add ½ cup red wine and deglaze. Return meat and accumulated juices. Sprinkle with flour & stir. Add stock and wine to just cover, salt & pepper to taste. Cover and put in oven for 2-3hrs or until meat is tender.
Render bacon in 2 tbl sp oil. Lightly brown onions. Remove. Add mushrooms, salt & pepper and sauté until they are just soft. Add these ingredients to the casserole ½ hour before venison is done. Degrease stew. Add ¼ cup cognac and cook a bit longer if you wish.
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Italian Flavored Roast
1 Venison Roast.
1 btl Italian salad dressing.
1/4 lb butter.
1/2 cup fresh lime juice.
1/2 cup Worcestershire sauce.
Black pepper.
1/2 cup teriyaki sauce.
Seasoning salt.
Red Pepper.
Garlic Powder.
Onion Powder.
steak sauce.
1/3 cup ruby port or sherry wine.
Place roast in a large glass bowl and pour salad dressing over the roast; rub in and let marinate for 2 hours. Remove venison. Mix butter, lime juice, Worcestershire, Teriyaki, pepper, Seasoning Salt, Red Pepper, Garlic Powder, onion powder, and Heinz 57 to taste; rub mixture into the roast. Place roast in covered roaster. Preheat oven to 275. Cover the roast for 1 hr. Remove from oven and add port or sherry to pan juices. Cut the roast into slices about 1/3 of the way through the meat and spoon the gravy mixture between the slices. Cover and return to oven. If needed add a little water as the roast cooks. Roast about 3 hrs. until tender.
From:
http://www.venison.ca/recipes.html |
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