Showing posts with label venison. Show all posts
Showing posts with label venison. Show all posts
Wednesday, May 7, 2014
Vietnamese Banh Mi with Grilled Venison
Download Printable Recipe (You will go to mediafire.com)
1. Trim venison of all silver-skin and fat.
Like Food for Hunters on Facebook!
Read More..
If you live in Southern California, especially near Little Saigon, chances are that youll know what a "banh mi" is. "Banh mi" are delicious french baguettes filled with all sorts of fresh meats and vegetables. Why french bread? Because the French landed in Vietnam in 1858 and stayed for a very long time, influencing Vietnamese culture in many ways, including food and the Latin alphabet. Although you can have it in many ways, our favorite way to have "banh mi" is with grilled pork. Since we dont have any wild pig (would be nice to get some... hint, hint), we used venison instead and it did the job.
"Banh mi" has gotten so popular that we see recipes popping up here and there in many national magazines. We were very surprised to see a version of it in Field and Stream magazine a few months back. However, we offer you an authentic version. After all, I have been eating it for most my life.
Servings: 2
Prep Time: At least 4 hours
Cook Time: 3-7 minutes
Ingredients:
- 1 lb. venison, cut into thin strips
Marinade:
- 3 cloves garlic, minced
- 2 shallots, minced
- 1 tbs. brown sugar
- 1/2 tsp. freshly ground black pepper
- 2 tbs. fish sauce (Dont be afraid. It wont make your meat taste like fish.)
- 1 tbs. sherry
- 2 tbs. peanut oil
- half a cucumber, julienned
- 4 sprigs of cilantro
- good mayonnaise
- 1 jalapeno pepper, sliced
- pickled carrots and daikon (you can buy if you live near a Vietnamese supermarket, or use this easy recipe here)
- 1 french baguette, cut in two and sliced open (or any crusty bread with a soft center. Very important that the bread is fresh)
2. Cut into thin strips, like so. They dont have to be in uniform lengths.
3. Combine with marinade ingredients (garlic, shallots, brown sugar, black pepper, fish sauce, sherry and peanut oil). Cover and refrigerate overnight, or at least 4 hours.
4. Thread venison slices onto pre-soaked bamboo skewers (about 10). Cook over preheated grill, directly over coals. About 3 minutes each side.
DO NOT OVERCOOK VENISON.
The jalapeno and cucumber are supposed to be cut like so. Cut around the core of the cucumber. You want the crunchy outside, not the soft, seedy inside.
5. Lightly toast the bread in the oven, just to warm them up. Slather a good helping of mayo on the inside. Fill with grilled venison strips.
We just used Hellmanns Light Mayo. Traditionally, full fat mayo is used for "banh mi," meaning egg yokes only. If you want to try homemade, try this recipe here. It does make a difference.
6. Then, fill with the julienned cucumber, pickled carrots and daikon, jalapeno and stuff each with 2 whole sprigs of cilantro (stem and all).
All these elements are very important to creating that traditional Vietnamese "banh mi" taste.
If you want more kick, serve with Sriracha sauce on the side. If you really want to indulge, slather softened butter onto the bread along with the mayo. Enjoy!
Like Food for Hunters on Facebook!
Thursday, April 17, 2014
SANDRAS SUPER VENISON TACO SALAD
 |
| A crowd-pleasing taco salad that your guests will rave about... |
Prep Time: 15 min |
Cook Time: 15 min.
Posted by Sandra
INGREDIENTS
1 lb. lean venison burger
--(or moose, beef, or buffalo)
1 medium onion, chopped
1 large jar of medium spiced
Picante Salsa, divided
--(or mild if you like it less spicy)
1 pkg. taco seasoning
1 head of iceberg lettuce,
torn into bite-size pieces
1 red bell pepper, chopped
3 ripe roma tomatoes, chopped
2 sm. cans of sliced black olives, drained
2 cups sharp cheddar cheese, shredded
1 regular-size bag Nacho Cheese Doritos chips, slightly crushed
1/2 bottle of store-bought Russian Dressing
Garnish options:
--Sour cream
--Green onions, sliced
--Jarred pickled jalapeno slices
METHOD
In a large skillet over medium-high heat, brown the lean burger, and add the onions and cook until translucent. Add the taco seasoning, and a ½ cup of the salsa and simmer for 5 minutes more. Remove from heat, and let cool.
Meanwhile, tear the lettuce, and chop the bell pepper, and place them into a large bowl.. Add the tomatoes, olives, sharp cheddar cheese, and cooled meat mixture.
Just before serving, add crushed Doritos (so they retain their crunch), and pour in the remaining salsa and a 1/2 bottle of Russian Dressing. Fold to combine. Serve with dollops of sour cream, a sprinkling of green onions, including a few pickled jalapeno slices. - Enjoy!
~~~~~~~~~~~~~
Tip: At times, I also like to add a can of black beans, which have been drained and rinsed; plus there are many other potential variations, although the recipe as stated is my personal favorite that I often make!
Friday, January 31, 2014
Singapore Venison Satay
*Wed like to announce that we added a "Print" button at the bottom of every post, close to the footer -- courtesy of Print Friendly. This will allow you to easily print our recipes with or without photos. You can also save our recipes in PDF.
Servings: 2
Prep Time: 3 1/2 hours
Cooking Time: 15 minutes
Ingredients:
- 1 lb. venison tenderloin
Marinade
- 3 tbs. light brown sugar
- 1 tbs. ground coriander
- 1 tbs. ground turmeric
- 1 tsp. ground cumin
- 1/2 tsp. ground black pepper
- 3 tbs. fish sauce
- 2 tbs. vegetable oil
Singapore Cucumber Relish
- 2 Persian cucumbers (or 1 regular cucumber)
- 1 small shallot
- 1 small birds eye chili pepper, seeded and minced (or red pepper flakes), or to taste
- 2 tbs. rice vinegar
- 1 tbs. sugar, plus more if needed
- kosher/sea salt and freshly ground black pepper, to taste
Singapore Peanut Sauce
- 5 tbs. vegetable oil, divided
- 5 cloves of garlic, 2 minced and 3 thinly sliced
- 1 shallot, minced
- 2 strips of lemon zest, minced (or if you can get it, 1 stalk of lemongrass)
- 1 tbs. of minced dried shrimp
- 1 tbs. of minced dried shrimp
- 1 to 3 small hot chiles, seeded and minced (or red pepper flakes)
- 3/4 cup of peanut butter
- 1 cup of unsweetened coconut milk
- 2 tbs. sugar
- 2 tbs. soy sauce
- juice of 1 lime, or to taste
- 2 tbs. of cilantro, finely chopped
- salt and freshly ground black pepper, to taste
- bamboo skewers, soaked in water
- serve with white rice
1. Remove all fat and silver skin from venison tenderloin. This is the money cut.
2. In a medium bowl, combine venison with all marinade ingredients. Mix well. Marinate for at least 3 hours. Store in the fridge. During the last hour, take out of the fridge so the meat can come to room temperature.
1. In a bowl, combine 3/4 cup of peanut butter, 1 cup of coconut milk, 2 tbs. sugar, 2 tbs. soy sauce, lime juice and 3/4 cup of water. Set aside.
2. In a small bowl, combine 2 tbs. minced garlic, 1 minced shallot, minced lemon zest (or lemongrass), minced chiles and minced dried shrimp.
This is what dried shrimp looks like. It comes in those little Mexican spice packets found at most American grocery stores.
3. Over medium high heat, heat 2 tbs. vegetable oil in a wok or saucepan. Fry the dry ingredients (shallot, garlic, etc.) until fragrant and lightly browned, about 30 seconds.
4. Then add the wet ingredients (peanut butter, coconut milk, etc.). Lower heat and simmer for 5-8 minutes, or until thickened. It should be like the consistency of a thick gravy. Do not turn it into paste.
Once thickened, stir in freshly chopped cilantro. Remove from heat.
5. In a small saucepan, heat remaining 3 tbs. of vegetable oil over medium heat. Fry sliced garlic until just beginning to turn brown. As you can see, we went a little too far. Be careful not to burn because it will make your sauce bitter. Drain on paper towels.
We decided to use Persian cucumbers, because they are extra crunchy and perfect for salads. If you cant find them, regular cucumbers will do.
1. Cut cucumbers lengthwise. Remove seeds by scraping with a spoon.
2. Move to a bowl and toss in 1 minced shallot, minced hot red chile (or red pepper flakes), 2 tbs. of rice vinegar, 1 tbs. sugar, and salt and pepper, to taste.
If its too tart, add more sugar. Allow the relish to sit for 10 minutes before serving.
1. Prepare grill to high heat for direct grilling.
Once marinated venison comes to room temperature, thread pieces on wooden skewers.
Warm up peanut sauce before serving.
You can eat these alone as appetizers or serve with white rice for a full meal.
To print this recipe, see "Print" button below in the posts footer.
Check us out on Facebook!
Follow Us on Twitter
Follow @FoodForHunters
Save the date! July 2nd from 5:30-9PM, Game Feast 4 Freedom. Be there or be square!
Subscribe to:
Comments (Atom)