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Emeril's PotLuck
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Top Tips For Good Nutrition This Thanksgiving
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Venison - Ideas for Cooking, A Venison Recipe, A Venison Recipe Link
"Tis the season for venison!
Hunting season opened the week before thanksgiving in Virginia.
Since we are in North Carolina, why does it matter when hunting
season opened in Virginia? I was born and raised in Virginia. My
parents still live there and my dad hunts ALMOST every day of
the season. He killed 2 deer already and having visited over the
holiday weekend, we brought some home to freeze. I feel very
fortunate to have a resource (Dad). It's better than store
bought and cheaper too.
I grew up on the stuff and I love it. What do we do with it?
Well my favorite recipe of all is to follow Julia Child's recipe
for Boeuf Bourguignon. I even served it at a private party for
150 people and even though it was labeled, people didn't see the
label and many people who swear they do not eat venison, loved
it. Better yet, hunters who eat venison all the time told us
that it was the best they had ever eaten.
What else do we do with it? Venison Stew, Venison Jerky (my
niece J.J.'s husband Chris makes the best), Venison ground up in
everything from Spaghetti to Sloppy Joes, Venison Barley Soup,
Venison Mushroom Soup, Marinated Grilled Venison Kabobs, Venison
Sausage, Venison ala Mode, Venison Roast, Stuffed Venison Roast,
Venison Chili, Venison Daube, Venison Steaks, Venison Chops,
Venison medallions, Venison Braised in Balsamic Vinegar, Venison
Enchiladas, Venison Burritos. That's enough to get you cooking!
My everyday Venison Stew Recipe:
2 pounds venison stew meat
1 small onion, peeled
Several sprigs of parley, thyme and 1 bay leaf
3 tablespoons olive oil
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 tablespoon chopped fresh thyme
2 bay leaves
1/4 cup flour
4 cups stock
4 russet potatoes, peeled
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and cubed
4 carrots, peeled and sliced
3 T butter
1/4 cup flour
Salt and black pepper
Crusty bread
Pressure cook venison with onion and herbs, with enough water to
cover under pressure for 30 minutes. If you don't have a
pressure cooker, you can simmer; it will just take alot longer.
Cool, strain, reserving stock. Shred venison. Saute onions,
celery and carrots in olive oil until onions are translusent.
Add garlic and cook a minute longer. Add to venison and stock.
Add potatoes, carrots, thyme and bay leaves. Cook until potatoes
and carrots are done. Season with salt and pepper to taste. Make
a roux with butter and flour stirring until lightly browned. Add
to venison off the heat and whisk in to remove lumps. Serve with
bread for dipping.
Another great recipe for venison can be found on our
recipe-of-the-week: Veni
son Bourguignon
I realize that everyone doesn't have access to venison and lots
of people have an opinion about it, but I know, if you like
beef, you'll like these recipes. The deer populations, at least
in our area, are a are huge and a real menace. We have a
compound around the vineyard to keep them out. Too bad my
husband doesn't hunt because it would help in reducing the
population and keep good food on the table. In the meantime,
enjoy these recipes for venison and if you want recipes from the
list above, do not hesitate to ask.
About the author:
Peggy Bloodworth left a high-tech sales VP job entertaining
clients around the world for a personal chef & catering business
in RTP, NC. More party ideas, recipes & menus can be found on
her website swank
website. She maintains a large garden & vineyard. Menus are
well researched, recipes are mostly original and the ingredients
are fresh, organic & frequently from her garden.
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