3178. BACON-WRAPPED VENISON LOIN with ALBEMARLE PIPPIN, CHESTNUT and CORNBREAD STUFFING

yields four servings 


For Bacon Wrapped Venison:

1 venison loin, all silver skin removed
1 cup whole milk
3−4 garlic cloves, crushed
Small handful black peppercorns
1 bunch fresh rosemary, picked off the stem, chopped
1 package applewood smoked bacon, sliced
1 pound haricot verts, stems removed, blanched
½ Albemarle Pippin apple, sliced, for garnish

For Apple, Chestnut, and Cornbread Stuffing:
1 pound cornbread, baked the day before (recipe of your choosing)
1 cup cooked chestnuts, toasted, roughly chopped
¾ stick unsalted butter
1 celery rib
1 Vidalia onion, small
¼ cup flat-leaf parsley
2 Albemarle Pippin apples, cored, large diced
1 tablespoon fresh thyme, minced
¼ tablespoon fresh sage, minced
1 egg
¾ cup chicken stock
Salt and pepper to taste

 

For Bourbon and Apple Veal Demi-Glace (yields 6-8 servings):
1 tablespoon vegetable oil
2 shallots
1 garlic clove
2 Albemarle Pippin apples, cored, chopped
1 bunch thyme
1 cup bourbon
1 cup apple cider
2 cups veal demi-glace
Salt and white pepper to taste 

For Bacon Wrapped Venison: Cut the venison in half and soak overnight in refrigerator with whole milk, garlic cloves, black peppercorns, and rosemary. Drain the milk from the venison, discard all other ingredients, and pat venison dry with paper towels. Lay out the bacon strips on a cutting board, slightly overlapping each piece (forming large bacon sheets). Place one half of the loin on the bacon and gently roll the whole piece, covering it in a sheet of bacon. Repeat process with the other half of the loin. Cooking instructions to follow.

  

For Apple, Chestnut, and Cornbread Stuffing: Crumble cornbread into chunks. Mix with chestnuts. Preheat oven to 400 degrees. Meanwhile, melt butter in sauté pan over medium heat. Add celery and onion and cook until soft (about 10 minutes). Remove from heat. Add to cornbread/chestnut mixture. Add the parsley, apples, thyme, and sage to cornbread/chestnut mixture. Mix egg and chicken stock together. Pour into mixing bowl with all other ingredients. Bake in a buttered glass Pyrex dish for about 15−20 minutes until cooked through.

For Bourbon and Apple Veal Demi-Glace: Sauté the shallots, garlic, apples, and thyme in the oil until slightly caramelized. Add the bourbon to deglaze. Flame. Add cider. Cook until there is one cup of liquid remaining. Add veal demi-glace and bring down to a sauce consistency. Strain through chinois. Season with salt and pepper.

To Assemble: Make stuffing. Bake. Hold warm. Make bourbon-apple jus. Reserve warm. Season the bacon-wrapped loins with salt and pepper. Place in hot skillet seam side down. Sear for 4−5 minutes until the bacon becomes crispy. Turn venison loin over and sear the other side for same amount of time. With a pair of tongs, continue to turn venison to sear all sides so bacon is crispy throughout. Cook to medium rare. While venison is finishing up, reheat haricot verts in some butter and season with salt and pepper. Pull loins out of skillet and let rest for 2 minutes. Gently slice into medallions. Place stuffing and haricot verts in center of four plates. Fan sliced venison on top. Garnish with sliced apples. Drizzle sauce around.


bacon recipe courtesy of: Chef Walter Bundy, The Local Palate, October 2013 

3166. VENISON STUFFED SHRIMP in BACON WRAP

yields 8 servings of 2 shrimp each


1/2 pound ground venison

1/2 pound ground pork
2 teaspoons freshly chopped basil leaves
2 teaspoons freshly chopped parsley leaves
2 cloves garlic, finely chopped
3 cloves shallots, finely chopped
2 eggs
Salt and freshly ground black pepper
16 pieces extra-jumbo shrimp (size: 16 to 20 count per pound), peeled and de-veined
8 slices bacon, cut in 1/2 (16 halves)

 

Combine venison, pork, basil, parsley, garlic, shallots, eggs, and salt and pepper and mix well.

Preheat broiler.

Make an incision along back of each shrimp and stuff with pork mixture. Secure by wrapping the half slice of bacon around each shrimp. Broil until meat stuffing is cooked and bacon is golden brown, being careful to avoid overcooking shrimp.

bacon recipe courtesy of: Robert Irvine, "Secret Service: Inauguration Impossible," Dinner: Impossible, Food Network, 2007

2960. VENISON STEAKS with BACON POTATO CAKES and CASSIS

serves six


½ onion, diced

½ carrot, diced
25 grams butter
2 tablespoons flour
2 cups beef stock
1 sprig each parsley, thyme and rosemary
1 small bayleaf
¼ teaspoon freshly ground black pepper
1½ cups blackcurrants (frozen are fine)
¼ cup creme de cassis

Venison steaks
6 Denver leg-cut venison steaks
4 tablespoons olive oil

Bacon potato cakes
3 large agria or other starchy potatoes
100 grams butter
2 rashers bacon, finely diced
1 egg yolk
1 tablespoon thyme leaves, bruised

Cassis sauce: In a saucepan cook the onion and carrot in the butter for 2-3 minutes until the onion softens. Add flour and cook for 1 minute. Stir in beef stock, parsley, thyme, rosemary, bayleaf and pepper. Simmer gently for 10 minutes. Strain. Simmer the blackcurrants in the creme de cassis for about 10 minutes until they have softened and released their juice. Add the blackcurrants and juice to the sauce and simmer for 10 minutes or until the sauce has the consistency of pouring cream. Strain and season with salt and pepper.

Venison steaks: Remove venison from the fridge. Season meat with salt, pepper and the olive oil and leave covered for 30 minutes before cooking. Heat a frying pan until searingly hot and add the steaks. Cook for about 3 minutes, then turn. Cook second side for another 3 minutes. Set aside on a plate, covered for 5 minutes, before serving. This resting time will ensure the venison is lovely and tender.

Bacon potato cakes: Cook the potatoes in boiling salted water until tender. Drain. Thinly slice about 1-1½ potatoes. Cook these slices in half the butter until they are golden on both sides. Line 6 heavily buttered 12cm flan tins with an overlapping layer of the cooked potato slices. Mash the remaining potatoes. Pan-fry the diced bacon until crispy and beat into the potatoes with the remaining butter, egg yolk and thyme. Season with salt and pepper. Fill the flan tins with the mashed potato. Bake at 220ºC for 10 minutes. Turn out on to the centre of each plate as a base for the venison steaks.


bacon recipe courtesy of: Allyson Gofton, c/o PO Box 18350, Glen Innes, Auckland, New Zealand

2134. BACON-WRAPPED RACK of VENISON

makes four servings


One 1 1/2-pound rack of venison
4 garlic cloves, smashed
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup plus 2 tablespoons coarsely chopped cilantro
6 thin slices of smoky bacon (3 ounces)
1/2 cup chicken stock or canned low-sodium broth
1 tablespoon unsalted butter

Set the venison in a glass or ceramic baking dish and rub with the smashed garlic. Pour the olive oil over the meat. Cover and refrigerate overnight.

Transfer the venison to a plate; discard the garlic and reserve the oil. In a large, ovenproof skillet, heat 1 tablespoon of the reserved oil until shimmering. Season the venison with salt and pepper and cook over moderately high heat until browned all over, about 3 minutes per side. Transfer to a plate to cool. Wipe out the skillet.

Press 1/2 cup of the cilantro onto the meaty top of the venison. Wrap the bacon around the meat, between the rib bones, overlapping slightly. Using cotton string, tie up the rack at 1/2-inch intervals to secure the bacon. Let stand at room temperature for up to 2 hours.

Preheat the oven to 400°. Heat 1 tablespoon of the reserved oil in the skillet until shimmering. Set the venison in the skillet, bacon side down, and cook over moderate heat, turning, until browned all over, about 10 minutes. Turn the rack bacon side up and roast in the oven for about 20 minutes, or until an instant-read thermometer inserted in the center of the meat registers 115° to 120°. Transfer the venison to a carving board, cover loosely with foil and let rest for 5 minutes.

Pour off the fat from the skillet. Add the chicken stock and boil, scraping up any browned bits from the bottom of the skillet, until reduced to 1/4 cup, about 2 minutes. Remove from the heat and whisk in the butter. Add the remaining 2 tablespoons of cilantro.

Carve the venison into 4 thick chops and transfer to plates. Spoon the pan sauce over the chops, and serve.


bacon recipe courtesy of: The Food & Wine Test Kitchen, "America's Powerhouse Wines," October 2001

1757. HOMEMADE PAPPARDELLE with BACON and BOLOGNESE SAUCE

makes ten servings


Bolognese sauce:
5 tablespoons butter
7 tablespoons extra-virgin olive oil
2 cups chopped onions
1 1/4 cups chopped celery
3/4 cup chopped carrot
2 large garlic cloves, chopped
1 1/2 pounds ground beef (15% fat)
1 1/2 pounds antelope sausages or spicy Italian sausages, casings removed
3/4 pound ground venison or ground beef (15% fat)
3/4 pound bacon, chopped
1 1/2 cups whole milk
1 1/2 cups dry white wine
3/4 cup tomato paste (about 7 1/2 ounces)
Homemade Pappardelle (recipe below)
1 cup freshly grated Parmesan cheese plus additional for passing


Homemade Pappardelle
makes 2 1/2 to 2 3/4 pounds

5 cups all purpose flour, divided
1 1/2 teaspoons salt, divided
6 large eggs, divided
6 large egg yolks, divided
6 tablespoons (or more) water, divided

Place 2 1/2 cups flour and 3/4 teaspoon salt in processor; blend 5 seconds. Whisk 3 eggs, 3 yolks, and 3 tablespoons water in bowl.

With machine running, pour egg mixture through feed tube. Blend until sticky dough forms, adding water by teaspoonfuls if dry.

Scrape dough out onto floured work surface. Knead dough until smooth and no longer sticky, sprinkling lightly with flour as needed if sticky, about 8 minutes. Shape into ball. Cover with plastic wrap and let rest 45 minutes. Repeat with remaining flour, salt, eggs, yolks, and water.

Divide each dough ball into 4 pieces. Cover dough with plastic wrap.

Set pasta machine to widest setting. Flatten 1 dough piece into 3-inch-wide rectangle. Run through machine 5 times, dusting lightly with flour if sticking. Continue to run piece through machine, adjusting to next-narrower setting after every 5 passes, until dough is about 26 inches long. Cut crosswise into 3 equal pieces. Run each piece through machine, adjusting to next-narrower setting, until strip is scant 1/16 inch thick and 14 to 16 inches long. Return machine to original setting for each piece. Arrange strips in single layer on sheets of parchment.

Repeat with remaining dough. Let strips stand until slightly dry to touch, 20 to 30 minutes. Fold strips in half so short ends meet, then fold in half again. Cut strips into 2/3-inch-wide pappardelle.


Homemade Pappardelle with Bacon and Bolognese Sauce

Melt butter with oil in heavy large pot over medium heat. Add next 4 ingredients. Sauté until vegetables are soft but not brown, 12 to 14 minutes. Add beef, sausage, venison, and bacon. Increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes.

Stir in milk, wine, and tomato paste. Reduce heat to low. Simmer until sauce is thick, flavors blend, and juices are reduced, stirring occasionally, about 1 hour 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and chill. Rewarm over low heat.

Cook pasta in very large pot of boiling salted water until just tender but still firm to bite, stirring often, 4 to 5 minutes if cooking immediately or 5 to 6 minutes if previously chilled. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add warm Bolognese and 1 cup cheese. Toss over medium heat until heated through, adding reserved cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.

Transfer pasta to large shallow bowl. Serve, passing additional cheese.


bacon recipe courtesy of: Kate Ewald, Bon Appétit, March 2010

1630. CERVENA VENISON and FOIE GRAS WELLINGTON with BACON, CHESTNUT MUSHROOM DUXELLE and RED WINE JUS

serves four


For the Cervena Venison Foie Gras Wellington:
1 600 gram Cervena venison loin
salt and pepper
3 tablespoons olive oil
175 grams foie gras, cut in to 1-inch by 3-inch rectangles
16 thin slices double smoked bacon
400 grams puff pastry
2 eggs yolks for egg wash

Chestnut Mushroom Duxelle:
1 tablespoon olive oil
1 clove garlic, finely chopped
1 shallot, brunoise
2 tablespoons thyme, finely chopped
150 grams chanterelles, cleaned and dry, finely chopped
150 grams oyster mushroom, cleaned and dry, finely chopped
150 grams button mushroom, cleaned and dry, finely chopped
150 grams king oyster mushroom, cleaned and dry, finely chopped
6 chestnuts, roasted, peeled and pureed
3 tablespoons chicken stock
2 tablespoons butter
salt & pepper

For the Red Wine Jus:
2 cups red wine
3 shallots, julienne
1/6 bunch cleaned thyme
2 cups strained veal jus
4-6 tablespoons cold butter, cut in to 1-inch cubes
salt & pepper

For the Vegetables:
200 grams chanterelles, cleaned and cut in half
12-16 assorted variety baby heirloom carrots, cleaned, halved lengthwise, and blanched
20-24 crosnes, lightly scrubbed, and kept in dark container to avoid light
1 tablespoon olive oil
3 tablespoons unsalted butter
2 bunches rainbow chard, cleaned and torn in to 2-inch pieces
salt & pepper

Garnish
2-3 teaspoons pine nut oil
1/2 cup trimmed arugula seedlings

For the Chestnut Mushroom Duxelle: Heat olive oil in skillet over medium heat, add the garlic and shallots, cook without colouring, approximately 5 minutes. Add the thyme and mushrooms, cooking until there is no moisture remaining. Remove from heat and dry on towel, squeeze out any excess moisture, reserving liquid for jus.

Score and roast the chestnuts for 30 minutes at 350F. Allow to cool, then peel and roughly chop. Puree in food processor until smooth, adding a little chicken stock to loosen slightly. Add Chestnut mix to mushroom mix, season with salt and pepper, and mix thoroughly.

Heat olive oil in skillet over medium heat, add the garlic and shallots, cook without colouring, approximately 5 minutes. Add the thyme and mushrooms, cooking until there is no moisture remaining. Remove from heat and dry on towel, squeeze out any excess moisture, reserving liquid for jus.

Score and roast the chestnuts for 30 minutes at 350F. Allow to cool, then peel and roughly chop. Puree in food processor until smooth, adding a little chicken stock to loosen slightly. Add Chestnut mix to mushroom mix, season with salt and pepper, and mix thoroughly.

For the Cervena Venison Foie Gras Wellington: Season Cervena venison loin with salt and pepper. Heat olive oil in cast iron pan at high heat and sear venison loins on all sides to color, remove from heat to wire rack.

When venison has cooled, use a sharp knife to make a cut along the length of the top of the loin from end to end 3/4 of the depth of the loin. Open loin and place the Foie Gras rectangles along the incision, fold the two flaps over the foie gras and return to the fridge.

Lay the 6 slices bacon side by side on wax paper, positioning them to run north south. Cover the bacon with duxelle mixture, place venison loin at the bottom of the layered sheet of bacon, and roll the bacon around the loin. Allow to chill in fridge 10 minutes.

Meanwhile, roll out the puff pastry large enough to accommodate the loin. Remove loin from fridge, place in centre of puff pastry and egg wash around the loin. Fold the puff pastry over the loin to cover on all sides, trim excess pastry from ends and pinch seams together, place and baking sheet, seam side down, and set aside.

Egg wash the Cervena Venison Wellington, and score the top side with a knife at equal intervals. Bake at 200C until internal temperature reaches 50C and pastry is golden brown. Remove from oven and let rest 5 minutes before slicing.

For the Red Wine Jus: In a sauce pot add the red wine, shallots and thyme. Reduce by two thirds. Add the veal jus, and reduce at high heat until bubbling appears rapid and small. Add the diced cold butter to the rapidly boiling jus. Add the reserved mushroom liquid. Cook until sauce coats the back of a spoon, but do not let jus get syrupy. Strain through fine chinois and set aside in warm spot.

For the Vegetables: Saute the chanterelles in the olive oil and one tablespoon of the butter until cooked. Add blanched carrots and crosnes, continue cooking for 1-2 minutes. Meanwhile in a separate pan, heat butter the remaining butter until just foaming. Reduce heat, add rainbow chard, and cook until tender.

To Finish: Cut Cervena Venison Wellington in four equal portions, across the grain, trimming off the pastry from the two ends. Divide swiss chard evenly between four warm plates. Place Wellington on top of chard so the cut side of meat is facing up, gently spoon the finished jus around the Wellington. Randomly place carrots, chanterelles, and crosnes around Wellington. Finish with drizzle of Pine Nut oil and Arugula Seedlings.


bacon recipe courtesy of: Damian Wills, Sous Chef, Stone Road Grill, 17 Lower Canada Drive RR#3, Niagara-on-the-Lake, Ontario LOS 1J0 Canada

1463. VENISON MEDALLIONS with a BRUNOISE of BACON and WINTER VEGETABLES

serves four


2 medium carrots, peeled
½ celeriac or 1 large turnip, peeled
1 leek, white part only
2 tablespoons olive oil
100 grams bacon lardons
1 Savoy cabbage, cored and thinly shredded
142ml pot single cream
4 x 120 grams fillet of venison steaks
a little finely chopped parsley
sea salt and freshly ground black pepper

Cut the carrots and celeriac or turnip into small, neat 1cm dice. Blanch in a little salted boiling water for 3 minutes, then drain, season and set aside.

Quarter the leek lengthways and cut into dice. Heat a tablespoon of oil in a large saucepan and sauté the lardons until the fat starts to run. After about 3 minutes, toss in the leeks and cook for 2 minutes.

Stir in the cabbage and sauté with the leeks and bacon for 2-3 minutes until wilted, stirring often. Mix in the cream. Bring to the boil, then cook briskly
until the cream reduces by half. Check the seasoning.

When ready to serve, season the venison. Heat the remaining oil in a heavy-based nonstick frying pan and press the venison steaks on to the hot metal. Cook for about 3 minutes, then flip over and cook the other side for another 2 minutes or until the flesh feels springy when pressed. Season again and set the pan aside to let the meat rest.

Reheat the cabbage with brunoise of root vegetables. Divide between the centre of four warm dinner plates. Slice the venison into medallions, slightly on the diagonal and arrange on top, overlapping a little. Pour over any meat juices from the cutting up. Sprinkle over the parsley and serve.


bacon recipe courtesy of: Gordon Ramsay, Times Online

1387. BRAISED VENISON with BACON, CHESTNUTS and WILD MUSHROOMS in a RICH MADEIRA SAUCE

serves four to six


2 lb cubed shoulder of venison
8 oz. bacon
1 x 200 grams pack cooked and peeled whole chestnuts
¾ oz dried porcini mushrooms
1 pint rich Madeira
2 tablespoons olive oil
2 medium onions, sliced
2 cloves garlic, sliced
6 oz small dark-gilled chestnut mushrooms
1 rounded tablespoon plain flour
a few sprigs fresh thyme
2 bay leaves
salt and freshly milled black pepper

Pre-heat the oven to 275°F. You will also need a 6 pint lidded flameproof casserole.

Begin by heating half the oil in the casserole and, when it’s hot, add the onions and cook them for about 6 minutes, till they’re dark and caramelised at the edges. Then add the garlic, stir and cook for a further minute before removing the whole lot to a plate, using a draining spoon.

Next, add the bacon to the casserole, toss them around in the hot fat till they turn golden, then transfer them, too, to the plate.

Now add the rest of the oil and, keeping the heat high, brown the cubes of meat, about 6 at a time, removing them to join the onions as you go. After that, add the fresh mushrooms and toss them around in the hot juices for another minute, then return everything from the plate back to the casserole.

Stir well now, add a good seasoning of salt and pepper, then sprinkle in the flour, stirring again to soak up the juices, then gradually add the Madeira, still stirring. Finally, add the thyme, the bay leaves, chestnuts and the dried porcini (having rinsed them first under a tap and broken up any extra-large pieces).

As soon as the whole thing reaches simmering point, put a lid on and transfer it to the oven to braise slowly for 2½ hours. Then remove the braised venison from the oven and, when it’s absolutely cold, transfer it to a plastic freezer box and freeze till needed.


courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill, GU21 9AA

1000. SEARED LANAI VENISON with FOIE GRAS SWEET POTATO and BACON HASH

6 oz. Okinawan sweet potato, medium dice
6 oz. sweet potato, medium dice
6 oz. Yukon gold potato, medium dice
1/2 cup red pepper, medium dice
1/2 cup cup green pepper, medium dice
1/2 cup cup yellow pepper, medium dice
1/2 cup cup Maui onion, medium dice
2 oz. foie gras, medium dice
2 oz. smoked apple bacon, medium dice
olive oil
1 oz. butter

Place all the potatoes into boiling salted water and cook for 4 minutes. Drain and set aside. Heat the oil and better and saut� the peppers, onion and half of the bacon. Add the potatoes and season.


Venison:

4 pieces Strip Loin of Lanai Venison (6 ounces each)
olive oil
seasoning

Season the venison and brush with olive oil. Place on the grill and cook for three minutes. Turn the venison and brush with oil. Cook for another three minutes or until medium rare.


Sauce:

1 cup beef broth
1/2 cup merlot wine
1 oz. smoked apple bacon
2 oz. foie gras
1 oz. butter

Heat a sauce pan until very hot. Add the foie gras and cook for one minute. Take out the foie gras and add it to the potatoes. Add the bacon the hot pan and cook for two minutes. Add the wine and reduce by half then add the broth and again reduce by half. Finish with butter and season.


Place the potatoes in the middle of the plate, next slice the venison in half and present it on top. Spoon the sauce over and around the plate.


courtesy of: Puna Fresh Foods, Keaau Shopping Center, 16-586 Old Volcano Road, Keaau, Hawaii 96749-8115

767. LOIN of VENISON with BACON and IRISH WHISKEY CREAM

servings: 6


500 grams boneless venison loin, well trimmed
3 tablespoons Irish whiskey
12 rashers rashers of streaky bacon
1 tablespoon vegetable oil
1 tablespoon butter

For the lentils
100 grams Puy lentils
700ml beef stock, or water
1 teaspoon Salt
2 tablespoons onion, finely diced
2 tablespoons carrot, finely diced
2 tablespoons leek, finely diced
2 tablespoons celery, finely diced
2 tablespoons potato, finely diced
2 tablespoons sherry vinegar
100 grams unsalted butter, chilled and diced

For the spice mixture
6 juniper berries
2 cloves
¼ teaspoon dried thyme
2 teaspoons Black peppercorns
½ teaspoon Salt

For the Irish whiskey cream
250ml brown chicken stock
125ml double cream

First cook the lentils. Rinse them in plenty of cold water, then put them into a small pan with the stock or water and the salt.

Bring to the boil and simmer for 10 minutes. Add in the diced onion, carrot, leek, celery and potato and cook for a further 10-15 minutes, or until everything is fully cooked.

Add the vinegar and whisk in the diced butter. Keep warm. If you need to plan ahead, the lentils can be kept for a day or two in the fridge. If you are doing this, do not add the butter until you reheat the lentils before serving.

To make the spice mixture, grind the juniper berries, cloves, thyme, peppercorns and salt together using a pestle and mortar or in a small coffee grinder.

Slice the venison loin into 12 even sliced medallions and sprinkle the meat evenly with the spice mixture. Drizzle 2 tablespoons of the whiskey over them.

Wrap a slice of streaky bacon around the circumference of each medallion and fix it in place with a cocktail stick.

Heat the vegetable oil and butter in a heavy-based frying pan. Add in the medallions and fry over a high heat for 2 minutes on each side, then turn each medallion onto its circumference to crisp up the bacon a little.

When all the bacon is lightly crisped all round, pour off any excess fat and add the remaining 1 tablespoon of whiskey to the saucepan. Carefully ignite it to flambé the venison.

Remove the meat, and allow it to rest in a warm place while finishing the sauce.

To make the Irish whiskey cream, place the stock in a saucepan and boil over a high heat until the sauce consistency preferred is reached. Add the cream and return to the boil.

Place two of the medallions in the centre of each warm plate, and pour the sauce around them. Serve with lentils.


courtesy of: Paul Rankin, Good Food Live, UKTV Food

515. TERRINE of VENISON, PORK, and BACON with JUNIPER and PISTACHIO NUTS

Serves 10-12


1 lb minced venison
1 lb ready-minced pork
8 oz rindless smoked streaky bacon, cut into 1/8” strips
30 juniper berries, coarsely crushed
1 dstsp mixed peppercorns, coarsely crushed
4 oz ready-shelled pistachio nuts, cut in half
¼ tsp powdered mace
1 tsp chopped fresh thyme
2 tsp salt
6 fl oz dry white wine
1 fl oz brandy

2lb loaf tin (7 ½” x 4 ¾” x 3 ½” deep) or 3 pint terrine

Pre-heat oven to 150oc (300of, Gas 2)

Place venison, pork, bacon, juniper berries, peppercorns, pistachio nuts thyme, mace, salt, wine and brandy in a bowl. Thoroughly combine using fork or hands. Cover bowl with a cloth and leave to marinate for 2 hours.

Pack the mixture into the loaf tine or terrine, cover the surface with a double thickness of foil. Place in a roasting tin, on the middle shelf of the oven. Pour in about 1” boiling water and cook for 1 ¾ hours.

Remove from oven and leave (with foil on) for 30 minutes.

Place 2 x 1 lb weights on top (or something equivalent ie tins of tomatoes).

When terrine cold place in fridge (keep weights on) and leave overnight.

Remove from fridge an hour before serving. Serve with toast.


courtesy of: Cornbury Park Estate, Charlbury Oxfordshire, England

476. ROLLED STUFFED ROAST OF VENISON with BACON

6 slices of bacon
1 medium onion, chopped
1⁄2 cup chopped celery
1⁄2 cup chopped carrot
1/3 cup seasoned dry bread crumbs
2 tsp. dried parsley flakes
1⁄4 tsp. salt
1/8 tsp. pepper
3-4 lb. roast of any big game or regular meat up to an inch thick
3 slices of bacon, cut in half

Heat oven to 325°. Fry first part of bacon and reserve 3 Tbsp. of fat, drain bacon on paper towel. Crumble bacon and set aside. Cook and stir onion, celery, and carrot in reserved bacon fat over medium heat until tender. Remove from heat. Stir in crumbled bacon, bread crumbs, parsley flakes, salt and pepper. Spread vegetable mixture firmly into meat. Roll up jelly-roll style, rolling with grain of the meat. Tie roast with kitchen string or whatever works for you. Place in roasting pan. Top roast with 3 halved slices of bacon. Roast to desired doneness, 22 to 33 minutes per pound.


courtesy of: Woods Smoked Meats, 1501 Business Hwy. 54 West, Bowling Green, Missouri 63334

294. ROLLED STUFFED ROAST of VENISON with BACON

6 slices of bacon
1 medium onion, chopped
½ cup chopped celery
½ cup chopped carrot
1/3 cup seasoned dry bread crumbs
2 teaspoons dried parsley flakes
¼ teaspoons salt
1/8 teaspoon pepper
3-4 lb. roast of any big game or regular meat up to an inch thick
3 slices of bacon, cut in half

Heat oven to 325°. Fry first part of bacon and reserve 3 tablespoons of fat, drain bacon on paper towel. Crumble bacon and set aside. Cook and stir onion, celery, and carrot in reserved bacon fat over medium heat until tender. Remove from heat. Stir in crumbled bacon, bread crumbs, parsley flakes, salt and pepper. Spread vegetable mixture firmly into meat. Roll up jelly-roll style, rolling with grain of the meat. Tie roast with kitchen string or whatever works for you. Place in roasting pan. Top roast with 3 halved slices of bacon. Roast to desired doneness, 22 to 33 minutes per pound.


courtesy of: Ed and Regina Woods / Woods Smoked Meats, 1501 Business Hwy. 54 West, Bowling Green, Missouri 63334, 573-324-2247

195. VENISON BACON ROLLS

2 lb. deer steaks
8 strips bacon, cooked until done, NOT crisp
bacon drippings
salt & pepper
1 clove garlic, minced
flour
1 medium onion, chopped
2 beef bouillon cubes
2 cups water
1/4 teaspoon marjoram
1 tablespoon parsley
1/4 teaspoon dry mustard

Pound steaks until thin enough to roll.

Place cooked bacon on the steaks and sprinkle with salt & pepper to taste, the minced garlic and a few pieces of onion.

Roll up the steaks. Roll steaks in the flour.

Brown in the bacon drippings. Remove and drain grease.

While the steaks are cooking, bring the water to a boil in a sauce pan. Turn off the heat and add the bouillon cubes and stir until disolved.

Add the parsley, marjoram, dry mustard and the rest of the onion to the bouillon.

Pour the bouillon mixture into a skillet. Add the steaks.

Cover and simmer for 1 1/2 hours or until tender.

Serve using the sauce to pour over the steaks or on potatoes.

Enjoy!


courtesy of: Backwoods Bound, 619 W Legion Street, Columbia, IL 62236