Meat Eater Recipes Deer

1 shallot, sliced (or 1/4 small yellow onion) 2 tbsp. butter, divided. Oil for cooking. 1 C. venison/beef stock. Preparation. Bring the meat to room …

1. Bring the meat to room temperature before cooking. Preheat a large pot or container full of water using your sous vide device to 130 degrees for medium-rare/medium or 135 for medium/medium-well.
2. In a mortar and pestle, smash the peppercorns and sea salt together to form a granular con-sistency. Sprinkle a portion of this mixture across top and bottom of meat, rubbing it in, you will only use 1/3 to 1/2 of it. Heat a large sauté pan over high heat and add 1 T. of butter and a small splash of cooking oil. Once hot, lay the venison roast down and sear on one side, flip, and brown on the other side. Remove and let it rest for a minute or two. Add a small splash of water or stock to the sauté pan and scrape up the fond at the bottom. Prepare a large vacuum seal bag or ziplock bag and place the roast inside along with a couple sprigs of rosemary, sliced shallot and smashed garlic cloves. Pour the little bit of juice and fond into the bag. If using a vacuum sealer, suck about 90% of the air out and seal shut (you don’t want to lose any of the juices inside). If using a ziplock bag simply squeeze as much air out as possible and zip shut.
3. Submerge the bag of meat completely inside the water, using clips to hold it to the side of the container. A 1 lb. roast will need to cook for 6-8 hours, a 2 lb. roast will need to cook for 12 – 14 hours. Set a timer and let it do its thing.
4. After the meat has finished cooking remove it from the water and let the entire bag rest on the counter for 30 minutes. Cut the bag open and pour the juices and aromatics into a measuring cup ( I got nearly 3/4 C.) and place the meat on a cutting board. Pat the meat dry with paper towels and season again on both sides with the leftover peppercorn rub.

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Kevin Gillespie Feb 7, 2022. This recipe comes from MeatEater Cooks—our new culinary series available on YouTube. In this episode, Steve and I cook up some of his New Mexico bull elk with a method that probably hasn't been used on many elk. This dish gets it’s odd name from the sound the ingredients make as they cook and bounce

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Marinate in the re­frigerator for at least 1 hour and up to 12 hours. Remove the steaks from the marinade, letting the excess drip off. Season the

Servings: 4
Category: Main

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Special equipment. Cast iron griddle or stainless-steel pan. Preparation. Roll about 4 ounces of meat into a small ball. Place the meat in …

Cuisine: American
Category: Main
Servings: 4-6
1. Roll about 4 ounces of meat into a small ball. Place the meat in between two pieces of parchment paper and use a heavy cast iron pan to smash it flat. Do this to each patty, eight total. Keep one side of the parchment paper on top of the meat to separate and stack. This also makes it easier to lay the meat flat on the skillet.
2. Have your condiments and toppings ready before cooking. If you’re making the special sauce, blend the mayonnaise, ketchup, and relish together. Slice the tomatoes and onions then shred the lettuce. Pre-mix salt and pepper in a small bowl so that you can quickly season the meat as it grills. If you want buttered, toasted buns, go ahead and do that now.
3. Smashburgers can be cooked over a grill or on a stovetop, but they need to be in a skillet. If cooking indoors, I prefer to use a stainless-steel pan. If using a grill, use a cast iron griddle or skillet. You can take it a step further by adding woodchips in a bowl of foil to add smoky flavors. Whatever method you choose, make sure to heat the pan until it’s very hot—nearly smoking.
4. Drizzle a little bit of oil into the pan and swirl to coat. If cooking with very lean venison (90-100%), add a little extra oil to the pan to help it fry and give it crispy edges. If you want the onions cooked, sauté them in the pan first and set aside. Next, lay each patty down and cook for 1-2 minutes, undisturbed. Season the top side with salt and pepper.

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Turn the heat off and let liquids boil for a minute, allowing the onions to soak up the juices. Add the stock, thyme and bay leaf. Nestle the …

Cuisine: Italian
Category: Main
Servings: 4
1. Heat oven to 300 degrees.
2. Pat the brisket dry and season generously with salt and pepper. For best results, do this step in advance (up to 24 hours). Before cooking, be sure to pull it out of the fridge and let it come to room temperature.
3. In a large Dutch oven or heavy pot with lid, heat 1-2 tbsp. of oil/fat over medium-high heat. Once hot, brown the brisket on each side (working in batches if it’s cut in two pieces). Remove and set aside on a plate.
4. Reduce the heat to medium-low. If your pot was smoking, let it cool down for a minute. Add an additional tbsp. of oil and stir in the red onions. Allow them to cook, stirring occasionally for about five minutes. When the onions are beginning to soften, sprinkle in the sugar and stir. At this point the onions should just start to caramelize, and this is when you will add in the garlic. Cook garlic until fragrant, which is about 30 seconds to one minute.

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MeatEater: That's What Makes It Magic: Coastal Alaska Mixed Bag. MeatEater - Desert Hijinks: Nevada Mule Deer. Steve and comedian Joe Rogan head into the high desert of Nevada to attempt the seemingly impossible task of stalking into bow range of a mule deer buck.

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Venison Carpaccio. Rick Matney Jun 13, 2019. This carpaccio recipe will work with any type of venison, but since I started guiding hunts in Hawaii over the past decade, I’ve come to love using axis deer. Axis deer were introduced to Molokai in the 1860s when Hong Kong gifted the deer to the King Kamehameha V.

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Slow-braised Venison Casserole (Civet de Cerf) MichaelPopov14874. celery, bay leaves, garlic cloves, rosemary, venison, dry red wine and 6 more.

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Preparation. 1.) Trim and cube venison and pork fat small enough to go through the grinder. You want approximately a 70:30 ratio of venison to pork fat. Place the meat and fat on a scale and record the weight in grams. Make sure to use the tare function on your scale to exclude the weight of the container. 2.)

Cuisine: Italian
Category: Preserves

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A Delicious Recipe . MeatEater.com recently shared one of their favorite venison recipe in preparation for the upcoming hunting season.. This unique venison meatball sub recipe is something anyone in the family is sure to love. It’s easily prepared ahead of time, so it will make a quick grab-and-go meal as the busyness of the school year sets in this fall.

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Steven Rinella prepares a meal with the heart of a Coues deer that he killed while hunting in Arizona.Follow us:Web: http://www.themeateater.comFacebook: htt

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Many people don't realize that you can make great bone-in rib recipes with your venison ribs if you just apply a little low, slow heat first and then go to t

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Heat butter or margarine in a large skillet over medium heat. Add onions and saute until translucent; then add meat and saute until browned. When meat is lightly browned, add …

Rating: 3.9/5(48)
Category: Main Dishes
Servings: 6
Calories: 324 per serving
1. Heat butter or margarine in a large skillet over medium heat. Add onions and saute until translucent; then add meat and saute until browned.
2. When meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. Stir together, reduce heat to low and let simmer for 20 to 30 minutes. The longer it simmers, the more tender the meat will be. Enjoy!

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This video will make you damn hungry. You can find this venison stew recipe in the MeatEater Fish & Game Cookbook, and more like it at themeateater.com.

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The #1 rated deer recipe on RecipeZaar since 2005! It's deer season again, and you know what that means - a lot of 'Zaar chefs trying out THE venison recipe again or for the first time. Thanks for all the reviews. Hands-down, this is the BEST deer meat recipe in America. Even those who don't like wild game meat will fight for a piece of this.

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Meat Eater Corned Venison Recipe ' CORNED VENISON. This is a delicious way to utilize the shoulders of deer or elk. The process takes a little time but is well worth it. The curing gets rid of the gamey flavor of the venison. You may add one tablespoon of pickling spice if desired for a more intense flavor.

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