Most any dish would go with deer, it is pretty much like steak. Carrots,potatoes greenbeans, broccoli casserole squash casserole, sweet potatoes, sweet potato pie, pumpkin pie, baked potato, your choice of topping. If you can find someone who puts out corn for deer. Corn fed deer don't have that wild taste to them. I wash the shoulder or rump off under cold running water,pat dry with a paper towl, then transport it to a foil lined dutch oven, (a large deep metal pan). You may have to fold the edges of the foil at the seam to lock in the juices and keep clean up to a minimum. Once the shank is in the pan, prick the meet deeply with a long sharpe fork or knife. Take 1 pound of bacon and place the strips across, up and down the shank. Then take your favorite barbecue sauce and pour over the meat. Cover with a tent of foil, and place in about a 400* oven. Bake two to 3- 1/2 or 4 hours. About ever 20 mins, take a baster and suck up the juices and place back over the meat to keep it moist and juicy. When you are sure it has roasted long enough, take it out and slice to the bone to be sure it is done to the bone (no pink meat), then place it back in oven for about 30 to 30 mins to brown. Make your side dishes while the deer cooks. Be sure that the deer was kept cold until you get it and keep it cold til you roast it. Warning : never use meat from a deer that has been struck by a vehicle, if the stomach ruptures you take a big risk of having tainted dangerous meat. If you kill a deer and find several sites on its skin that has a green slimy looking ';eye'; that appears to wink at you, bury it don't eat the meat. The ';eye'; is a ';wolf'; a parisite that injects poision into the meat of it's victim. Do the same for squirrels, rabbits and any other animal itf you see them.Anyone have a recipe for a side dish to go with a deer roast?
Deer has a very strong flavor so you need to accompany it appropriately based on that. A starch of some kind would be good, without too many complicated flavors so that you can rest your palette from the gamey deer.
Try roasted potatoes with garlic. Just chop your potatoes up coarsely with the skins left on (large bite size pieces), toss them with some olive oil, salt, pepper, and a bunch of thinly sliced garlic (vary the amount based on how much you like it, but I'd load it on, it will caramelize and be absolutely delicious when it comes out). Make sure it's all well coated in oil, put it in a roasting pan or casserol, and put it in the oven with the deer, preferably at around 400 or so (don't sweat the temp too much though, you can just adjust how long the potatoes are in for if necessary).
Leave them in until they are all soft (fork goes easily through them), and there are some golden brown bits on the top layer. Stir them every fifteen minutes or so. It should take about forty-five minutes for them to cook. Good luck, and enjoy the deer! I haven't had it in forever since I'm a vegetarian now. :-)
Other than that, you might think about a basic green salad or something for something fresh and cool to go with it. Nothing too strongly flavored again though.
You can serve whatever you'd make for a regular beef roast. Mashed potatoes, green beans, a salad and fresh bread. The venision roast won't provide alot of drippings to make gravy because it's so lean, so you'll need beef gravy mix that you can add drippings to. Or make garlic smashed potatoes, then you don't need gravy.
Broccoli with Pine Nuts
1 small bunch broccoli
Nonstick cooking spray, preferably olive-oil spray
1-1/2 teaspoons olive oil
1 small clove garlic, minced
2 tablespoons pine nuts, toasted
Cut broccoli into florets, reserving stems for another use. Place florets in a large microwaveable casserole. Add 1/4 cup water, cover and cook on high power for 3 to 4 minutes, or until broccoli is tender-crisp and bright green. Drain.
Coat a large nonstick skillet with cooking spray; add oil.
Try mashed potatoes and make gravy with your dripping using can beef broth. I like green beans cooked with bacon and onions for a vegetable and rolls. Bonne appetit
-here are a few from Italy: buy mushrooms, clean them, in oven, just olive oil and salt when done
- radicchio (red leafed salad) in oven, same olive oil when done
- potatoes - put on lots of rosemary, and then after browned in oven, salt and oil simple and good
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