Finally! and Venison

"Siobhan Perricone" <[email hidden]> wrote in message
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Quoted message said:

I'm finally back up here. 🙂 I know you all missed me terribly ("Siobhan who?"😉.

I've bought some venison for our holiday dinner. I was wondering what YOU would serve with your
venison if you were having a holiday dinner of venison! 🙂

I would serve it with the same sides as you would beef, such as potatoes, a winter salad, maybe some
braised carrots? My brothers and Dad are both avid hunters, so I have eaten a lot of venison in my
life. Recently, my brother got an axis deer, which I believe is orginally from Africa? Anyway, I
have to say it was some of the best meat I have ever eaten and I didn't eat venison voluntarily
until a few years ago! It is much more tender than regular venison, but it tasted very similar to
good sirloin steak. I hope yours turns out well whatever you decide to do with it.

"Siobhan Perricone" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm finally back up here. 🙂 I know you all missed me terribly ("Siobhan who?"😉.

I've bought some venison for our holiday dinner. I was wondering what YOU would serve with your
venison if you were having a holiday dinner of venison! 🙂

I'm going to be getting the following:

Venison Variety 1 lb Venison Tender Morsels 1 lb Venison Kabobs 1 lb Venison Noisette 1 lb Venison
Ground 1 lb Venison Chili 1 lb Venison Stew Chunks

Welcome back!

Here are 2 sauces that I've had good luck with.

Gooseberry Sauce

1 cup dried gooseberries 1 cup black cherry juice 2 cups meat stock (the original recipe calls for
veal, but chicken or pork stock would be fine) 1 tsp salt 1 tsp black pepper

Combine the gooseberries and cherry juice and cook over medium heat for about 10 minutes or until
just a bit syrupy. Add the stock, salt and pepper and simmer for about 15 minutes. Set aside.

Dried Cherry Sauce

3/4 cup dried black cherries 3 cups black cherry juice 2 cups meat stock

Same technique as the gooseberry sauce.

Both of these can be made ahead of time and reheated just before dinner. They're sweet but certainly
not like pancake syrup.

On the side? Baked yams and a pico de gallo.

Jack Hambre

Siobhan Perricone said:

I'm finally back up here. 🙂 I know you all missed me terribly ("Siobhan who?"😉.

I've bought some venison for our holiday dinner. I was wondering what YOU would serve with your
venison if you were having a holiday dinner of venison! 🙂

I'm going to be getting the following:

Venison Variety 1 lb Venison Tender Morsels 1 lb Venison Kabobs 1 lb Venison Noisette 1 lb Venison
Ground 1 lb Venison Chili 1 lb Venison Stew Chunks

I like something sweet on the side with venison, but strong enough in flavor that it doesn't get
lost with the venison. I have made a butternut squash and apples dish that suits it well, I think. I
have nothing written down & usually wing it, but here goes:

Peel, seed & slice one butternut squash & alternate layers in a baking dish with 2 peeled, cored &
sliced apples (grannies or any available/favorite cooking apple that'll hold its shape).

Sprinkle well with freshly grated nutmeg, a smidge of cinnamon & about a third of a packed cup of
brown sugar, dot generously with butter and bake (350), covered until just starting to get fork
tender. Remove cover & bake until bubbly.

YOu can toss in some raisins, too, if you like, or substitute maple syrup for the sugar.

I have a hunk o' venison in the freezer & I think I am going to do this myself this weekend.

Now I have a question....what does a nice Jewish girl do with a present of a huge spiral cut ham?
Serve it with potato latkes?

Boron

"Siobhan Perricone" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm finally back up here. 🙂 I know you all missed me terribly ("Siobhan who?"😉.

I've bought some venison for our holiday dinner. I was wondering what YOU would serve with your
venison if you were having a holiday dinner of venison! 🙂

I'm going to be getting the following:

Venison Variety 1 lb Venison Tender Morsels 1 lb Venison Kabobs 1 lb Venison Noisette 1 lb Venison
Ground 1 lb Venison Chili 1 lb Venison Stew Chunks

I don't eat meat but my girlfriend loves to make venison for special occasions. She browns chunks of
venison in a cast iron dutch oven, deglazes with red wine, throws in lots of morel mushrooms, and
roasts it in the oven for a long time (dutch oven and all). She says it's to die for.

"Jack Schidt®" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Siobhan Perricone" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm finally back up here. 🙂 I know you all missed me terribly ("Siobhan who?"😉.

I've bought some venison for our holiday dinner. I was wondering what

YOU

Quoted message said:

Quoted message said:

would serve with your venison if you were having a holiday dinner of venison! 🙂

I'm going to be getting the following:

Venison Variety 1 lb Venison Tender Morsels 1 lb Venison Kabobs 1 lb Venison Noisette 1 lb
Venison Ground 1 lb Venison Chili 1 lb Venison Stew Chunks

Welcome back!

Here are 2 sauces that I've had good luck with.

Gooseberry Sauce

1 cup dried gooseberries 1 cup black cherry juice 2 cups meat stock (the original recipe calls for
veal, but chicken or pork stock would be fine) 1 tsp salt 1 tsp black pepper

Combine the gooseberries and cherry juice and cook over medium heat for about 10 minutes or until
just a bit syrupy. Add the stock, salt and

pepper

Quoted message said:

and simmer for about 15 minutes. Set aside.

Dried Cherry Sauce

3/4 cup dried black cherries 3 cups black cherry juice 2 cups meat stock

Same technique as the gooseberry sauce.

Both of these can be made ahead of time and reheated just before dinner. They're sweet but
certainly not like pancake syrup.

On the side? Baked yams and a pico de gallo.

Jack Hambre

sour cherry /cranberie and yoghurt sauce get a couple of pints of drained full fat greek yoghurt rub
some all over the joint to be dry roasted and let stand for at least overnight covered in fridge
preferably up to four days in advance . dry roast on a rack with no basting in a moderate oven for
15 mins per pound . suace is dried cherries or cranberries ... 2 handfulls dried chillies, star
annise salt and pepper to taste 4 tablespoons of redcurrant/ blackcurrant / jelly
1.5 pints of remaining youghurt blitz in blender ,thin with alcohol of choice {
vodka. aqua vida. ouzo. fruit schnapps etc.....} let stand as required for flavour
to develop warm gently before seving and addd any juices from meat being carefull
not to split serve with lots of mashed potatoe and swede plus a green veg . Also
very good with dill and mustard. enjoy merry xmas andy "Jack Schidt®" <jack-
[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Siobhan Perricone" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm finally back up here. 🙂 I know you all missed me terribly ("Siobhan who?"😉.

I've bought some venison for our holiday dinner. I was wondering what

YOU

Quoted message said:

Quoted message said:

would serve with your venison if you were having a holiday dinner of venison! 🙂

I'm going to be getting the following:

Venison Variety 1 lb Venison Tender Morsels 1 lb Venison Kabobs 1 lb Venison Noisette 1 lb
Venison Ground 1 lb Venison Chili 1 lb Venison Stew Chunks

Welcome back!

Here are 2 sauces that I've had good luck with.

Gooseberry Sauce

1 cup dried gooseberries 1 cup black cherry juice 2 cups meat stock (the original recipe calls for
veal, but chicken or pork stock would be fine) 1 tsp salt 1 tsp black pepper

Combine the gooseberries and cherry juice and cook over medium heat for about 10 minutes or until
just a bit syrupy. Add the stock, salt and

pepper

Quoted message said:

and simmer for about 15 minutes. Set aside.

Dried Cherry Sauce

3/4 cup dried black cherries 3 cups black cherry juice 2 cups meat stock

Same technique as the gooseberry sauce.

Both of these can be made ahead of time and reheated just before dinner. They're sweet but
certainly not like pancake syrup.

On the side? Baked yams and a pico de gallo.

Jack Hambre

Boron Elgar said:

Siobhan Perricone said:

I'm finally back up here. 🙂 I know you all missed me terribly ("Siobhan who?"😉.

I've bought some venison for our holiday dinner. I was wondering what YOU would serve with your
venison if you were having a holiday dinner of venison! 🙂

I'm going to be getting the following:

<snip>

Hi Siobhan,

Did ya get dug out from under that white stuff yet? ;-)

I totally agree with the poster who said to treat it as you would beef but venison does *not* take
to being over done at all. Unless of course you're doing a pot roast style of meal.

If you have to flavor it up with all kinds of things to eat it then it's obviously not "your cup of
tea". In which case get some dry ice, package it up and send it to Steve Calvin 4 ..... ;-)

if you like Venison steak - try soaking it in milk prior to cooking like (2) two hours or so..

the Venison - soaked in milk is wonderful - almost looks like veal...

cook as you would any beef !

mike in Pittsburgh !

Siobhan Perricone <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

I'm finally back up here. 🙂 I know you all missed me terribly ("Siobhan who?"😉.

I've bought some venison for our holiday dinner. I was wondering what YOU would serve with your
venison if you were having a holiday dinner of venison! 🙂

I'm going to be getting the following:

Venison Variety 1 lb Venison Tender Morsels 1 lb Venison Kabobs 1 lb Venison Noisette 1 lb Venison
Ground 1 lb Venison Chili 1 lb Venison Stew Chunks

Siobhan Perricone said:

I'm finally back up here. 🙂 I know you all missed me terribly ("Siobhan who?"😉.

I've bought some venison for our holiday dinner. I was wondering what YOU would serve with your
venison if you were having a holiday dinner of venison! 🙂

Hi Siobhan, Where ya been? I'd probably do something with wild rice - maybe a wild rice and dried
sour cherry pilaf. I think a corn pudding would go nicely - anything with corn. For a green veggie
(I'm not big on most of the green veggies - I like peas and limas and green beans) maybe a green
tossed salad with whatever sorts of things you like in it. How about a fruit salsa of some sort? If
you'd rather potato than rice I'd highly recommend the German dish Himmel und Erde (literally Heaven
and Earth) which is merely mashed potatoes and apples. It really is heavenly and I think would go
great with venison. I always serve it when I make sauerbraten. In fact, many German recipes would go
well with venison.

Kate

--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

"C. James Strutz" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Siobhan Perricone" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm finally back up here. 🙂 I know you all missed me terribly ("Siobhan who?"😉.

I've bought some venison for our holiday dinner. I was wondering what

YOU

Quoted message said:

Quoted message said:

would serve with your venison if you were having a holiday dinner of venison! 🙂

I'm going to be getting the following:

Venison Variety 1 lb Venison Tender Morsels 1 lb Venison Kabobs 1 lb Venison Noisette 1 lb
Venison Ground 1 lb Venison Chili 1 lb Venison Stew Chunks

I don't eat meat but my girlfriend loves to make venison for special occasions. She browns chunks
of venison in a cast iron dutch oven,

deglazes

Quoted message said:

with red wine, throws in lots of morel mushrooms, and roasts it in the

oven

Quoted message said:

for a long time (dutch oven and all). She says it's to die for.

That sounds great to me. I like to add red wine and mushrooms when making beef stock, so why not
with venison?

Jack Vicarious

sounds simlar to my post earlier ...... dairy interaction
"mike mag" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

if you like Venison steak - try soaking it in milk prior to cooking like (2) two hours or so..

the Venison - soaked in milk is wonderful - almost looks like veal...

cook as you would any beef !

mike in Pittsburgh !

Siobhan Perricone <[email hidden]> wrote in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

I'm finally back up here. 🙂 I know you all missed me terribly ("Siobhan who?"😉.

I've bought some venison for our holiday dinner. I was wondering what

YOU

Quoted message said:

Quoted message said:

would serve with your venison if you were having a holiday dinner of venison! 🙂

I'm going to be getting the following:

Venison Variety 1 lb Venison Tender Morsels 1 lb Venison Kabobs 1 lb Venison Noisette 1 lb
Venison Ground 1 lb Venison Chili 1 lb Venison Stew Chunks

Boron Elgar said:

Now I have a question....what does a nice Jewish girl do with a present of a huge spiral cut ham?
Serve it with potato latkes?

Sounds like a plan to me. I don't know how many people you are serving, but if it is a large ham and
it is only a couple of people, you might want to consider cutting half off (along the bone, not
through it) and freezing it. Old saying, forever is two people and a ham.

Of course, if you were just kidding and wouldn't eat ham, I'm sure the local food bank would love
to have it.

nancy

On Thu, 18 Dec 2003 08:51:49 -0500, Steve Calvin <[email hidden]>

Quoted message said:

Boron Elgar said:

Siobhan Perricone said:

I'm finally back up here. 🙂 I know you all missed me terribly ("Siobhan who?"😉.

I've bought some venison for our holiday dinner. I was wondering what YOU would serve with your
venison if you were having a holiday dinner of venison! 🙂

I'm going to be getting the following:

Did ya get dug out from under that white stuff yet? ;-)

Every time we do, they dump more on us! It was beautiful driving home tonight after seeing Return of
the King, though. The snow is still coating the trees and the sparkly lights were just so sweet. 🙂

Quoted message said:

I totally agree with the poster who said to treat it as you would beef but venison does *not* take
to being over done at all. Unless of course you're doing a pot roast style of meal.

I'm getting tenderloin like steaky things (maybe more sirloiny), so I'll be just cookin' 'em like
steaks and not over doning them at all. 🙂

And thanks everyone for the great responses! I'm probably going to go with a lightly sweet fruit
thingie and yams. 🙂

--
Siobhan Perricone "Who would have thought that a bad Austrian artist who's obsessed with the human
physical ideal could assemble such a rabid political following?"
- www.theonion.com