Spiced Venison Recipes

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, combine the egg yolks, chile paste, and salt. Rub on the venison loin and marinate, refrigerated, for 2 hours.
• Remove venison from marinade and coat with spice crumb mixture. Heat olive oil in pan. Sear presentation side of venison, then flip, and place in oven for 10 minutes. Slice to serve.

Steps:

• Bring a large quantity of salted water to a boil. Fill another bowl with water and add ice. Add the parsley to the boiling water and blanch until softened, about 2 minutes. Transfer to the ice water. When cold, drain and squeeze the parsley well to remove as much water as possible. Transfer to a blender and add the salt and sugar. Start the machine, and add the oil in a thin, steady stream. Blend until the blender jar feels slightly warm, 3 to 5 minutes.
• To make the parsnips, combine them and the garlic in a large saucepan, then add water to cover and a pinch of salt. Bring to a boil, reduce the heat, and simmer until the point of a knife inserted into the parsnips meets no resistance, about 25 minutes. Drain, transfer to a food processor, and puree. Add the honey and butter and season with salt and pepper to taste. Pulse to blend. Keep warm.
• To make the venison, combine the fennel, coriander, cardamom, and black pepper on a large plate and mix. Season the venison with the salt to taste and roll it lightly in the spice mixture to coat evenly.
• Heat a large skillet over high heat. Add the oil and swirl to coat the pan. Add the venison and sear it, turning once, about 8 minutes for medium-rare. Allow the meat to rest for 5 minutes, then slice into 6 pieces each.
• PLATING: Divide the puree among 4 serving plates. Surround each portion with 3 upright pieces of the venison, drizzle over the parsley oil, and serve.

Steps:

• Pat the meat dry with paper towels. Combine 6 of the juniper berries, the fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper. Rub the meat with the spices and place it on a plate. Set aside at room temperature while you make the sauce.
• Put the flour in a small bowl and whisk in 1/4 cup of the stock; make sure there are no lumps. Pour into a small saucepan, add another 1/4 cup stock, and bring to a boil, whisking constantly. When the mixture has started to thicken, stir in the remaining 1/2 cup stock and bring to a boil. Add the sour cream and the remaining 2 juniper berries, reduce the heat, and simmer for 2 to 3 minutes. Add the brown cheese and stir until melted and incorporated. Set the sauce aside.
• Heat the butter in a cast-iron or other heavy skillet over high heat. Sear the fillets for 5 minutes, turning to brown on all sides. Transfer the meat to a plate and let rest for 4 to 5 minutes. Return the meat to the skillet and cook for 3 to 4 more minutes, until medium-rare. Let rest for 5 minutes.
• Meanwhile, add the aquavit to the sauce and bring to a simmer over medium heat. Season with salt and pepper to taste.
• Cut the fillets into 1/2-inch slices and place on four plates. Drizzle the sauce over the meat. Serve immediately, with lingonberry preserves on the side.

Steps:

• Brown roast, in bacon fat, on all sides, in roasting pan.
• Mix remaining ingredients together. Pour over roast.
• Cook 3 hours in a 350 degree Fahrenheit oven for 3 to 4 hours.

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish and brown the meat in batches. Add the vegetables in the dish and brown lightly, then stir in the spices, chilli and flour, and cook for a few mins. Pour in the wine, stock and tomatoes, then add the herbs. Bring to a simmer.
• Cover with a lid and put in the oven for 1 hr 30 mins, then remove the lid and cook for a further 1 hr until the meat is really tender. Remove from the oven and leave to cool slightly, then stir in the chocolate and serve.