What's New
Venison on the Table?
12/11/09
Posted by: martha
I have to admit, I do not generally like venison. Marmee guaranteed that if I would follow her recipes from the "Hunter's Wife" booklet we might like it?
I figured I could not lose, so I tried it. After all, people pay big bucks for the grass-fed, free range meat my husband loves to bring in each fall. I tried her Fiesta Venison and Yellow Rice... and it was WONDERFUL!!! I loved it, and so did even my pickiest eaters. With 10 children, it's hard to please everyone. But this recipe did it. Thanks, Marmee!!!
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Sharing the Recipe from "The Hunter's Wife" by Mrs. Martha Greene
(This little booklet makes a great gift to hunters! and is found in our HMM Market)
Shredded Fiesta Venison with Yellow Rice
Place a ham roast (back leg) in a large roaster or crockpot along with 2" of water in the bottom and these ingredients:
4 cloves of garlic, sliced
2 large onions, thinly sliced
3 bay leaves
1 pint diced tomatoes
2 Tbsp. chili powder
2 tsp. cumin
1 tsp. oregano leaves
Bake on 325 degrees overnight or if using crockpot use the high setting. Cook until the roast is very tender and falling off the bone. Remove meat from hot oven or crockpot and let cool slightly. Remove meat from drippings and shred meat with a fork, discarding any bone, fat or sinew. Place the shredded meat in a serving dish and spoon some of the liquid sauce from the meat cooking pot over the shredded meat in the serving dish. Serve on top of yellow rice with salsa, sour cream and shredded cheeses as garnishes. A nice big green salad is all you need to make this a yummy complete healthy meal from scratch and from delicious lean vension the fellows (or girls!) have taken in their hunts!
Yellow Rice
Place in a medium saucepan and cook coverd for 20 minutes on medium heat:
1 cup long grain white rice
1/4 cup butter
1 tsp. tumeric
1/2 tsp. salt
2 cups chicken broth
Let stand covered 10 minutes before fluffing and serving.
NOTE: From Martha: My 17 year-old daughter was proud as proud can be to have bagged her first deer on a hunt at her grandpa's farm last week! That's my grandson with her showing off his daddy's set of buck antlers from the deer he had gotten that same morning! I have a houseful of avid hunters that fill up my freezer every year with venison. We are very blessed to have a long hunt season in our local and are blessed with the delicious and healthful meat at very little cost and a lot of fun for my hunters!
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I was reading Carri from Kentucky's take on Venison on the Table and just wanted to add my take if I may.? Growing up in the Sunshine State and the city to boot, I never had a reason to have or try fresh venison. When my husband and I moved to Virginia with our daughter, my Brother-in-Law graced us with a freezer full of the stuff as he is an avid hunter. Since I am 'game' to try new things, I dug through my Grandmother's old cookbooks looking for ways to cook this new and exotic ( to us at least) meat. After trying a few different ways and not really pleased with the results, I went with my own creativeness. Instead of boiling the meat before cooking it, I simply placed it in a baking pan, set the oven to *375, spread a generous amount of butter all over the venison and then poured Italian Dressing over the whole thing, added some Dried Parsely, Italian herb, fresh Rosemary and a little Sage, covered with a piece of tinfoil and baked until done (varies for each person, we like our meat a little 'pinker' than most). Where the venison had once been, tough and chewy or tasted gamey, it now tasted like an actual steak or pot roast that had been tended all day and fell apart with little pressure. Venison is the new 'steak' in our house and my daughter who cried at first over eating 'Bambi' now asks when we are having our 'Prarie Dinner' as she calls it.
From: Robbin in VA
I figured I could not lose, so I tried it. After all, people pay big bucks for the grass-fed, free range meat my husband loves to bring in each fall. I tried her Fiesta Venison and Yellow Rice... and it was WONDERFUL!!! I loved it, and so did even my pickiest eaters. With 10 children, it's hard to please everyone. But this recipe did it. Thanks, Marmee!!!
~ ~ ~ ~ ~ ~ ~
Sharing the Recipe from "The Hunter's Wife" by Mrs. Martha Greene
(This little booklet makes a great gift to hunters! and is found in our HMM Market)
Shredded Fiesta Venison with Yellow Rice
Place a ham roast (back leg) in a large roaster or crockpot along with 2" of water in the bottom and these ingredients:
4 cloves of garlic, sliced
2 large onions, thinly sliced
3 bay leaves
1 pint diced tomatoes
2 Tbsp. chili powder
2 tsp. cumin
1 tsp. oregano leaves
Bake on 325 degrees overnight or if using crockpot use the high setting. Cook until the roast is very tender and falling off the bone. Remove meat from hot oven or crockpot and let cool slightly. Remove meat from drippings and shred meat with a fork, discarding any bone, fat or sinew. Place the shredded meat in a serving dish and spoon some of the liquid sauce from the meat cooking pot over the shredded meat in the serving dish. Serve on top of yellow rice with salsa, sour cream and shredded cheeses as garnishes. A nice big green salad is all you need to make this a yummy complete healthy meal from scratch and from delicious lean vension the fellows (or girls!) have taken in their hunts!
Yellow Rice
Place in a medium saucepan and cook coverd for 20 minutes on medium heat:
1 cup long grain white rice
1/4 cup butter
1 tsp. tumeric
1/2 tsp. salt
2 cups chicken broth
Let stand covered 10 minutes before fluffing and serving.
NOTE: From Martha: My 17 year-old daughter was proud as proud can be to have bagged her first deer on a hunt at her grandpa's farm last week! That's my grandson with her showing off his daddy's set of buck antlers from the deer he had gotten that same morning! I have a houseful of avid hunters that fill up my freezer every year with venison. We are very blessed to have a long hunt season in our local and are blessed with the delicious and healthful meat at very little cost and a lot of fun for my hunters!
~~~~~~~~~~~
I was reading Carri from Kentucky's take on Venison on the Table and just wanted to add my take if I may.? Growing up in the Sunshine State and the city to boot, I never had a reason to have or try fresh venison. When my husband and I moved to Virginia with our daughter, my Brother-in-Law graced us with a freezer full of the stuff as he is an avid hunter. Since I am 'game' to try new things, I dug through my Grandmother's old cookbooks looking for ways to cook this new and exotic ( to us at least) meat. After trying a few different ways and not really pleased with the results, I went with my own creativeness. Instead of boiling the meat before cooking it, I simply placed it in a baking pan, set the oven to *375, spread a generous amount of butter all over the venison and then poured Italian Dressing over the whole thing, added some Dried Parsely, Italian herb, fresh Rosemary and a little Sage, covered with a piece of tinfoil and baked until done (varies for each person, we like our meat a little 'pinker' than most). Where the venison had once been, tough and chewy or tasted gamey, it now tasted like an actual steak or pot roast that had been tended all day and fell apart with little pressure. Venison is the new 'steak' in our house and my daughter who cried at first over eating 'Bambi' now asks when we are having our 'Prarie Dinner' as she calls it.
From: Robbin in VA