[Vic3O3]

Anybody got a good recipe for venison roast (oven cooked, that is...)?

[Pokey78]

Fried quail, just like you would do chicken. Serve with grits & gravy.

Nothing better in this world!

[MistrX]

Slice some medallions of venison about 3/4-1" thick.
Get a heavy saute pan real hot.
Olive oil, salt and pepper the medallions.
Sear the meat quickly; about 60-90 seconds per side.
Remove from pan and keep warm.
Using same pan, saute some garlic, sliced mushrooms, worcestershire and shallots in olive oil or butter.
Deglaze pan with wine (red or white) and reduce.
Finish sauce by whisking in heavy cream.
Bring the medallions to the plate and spoon sauce over them.

[Willie Green]

JACKALOPE

Ingredients:
3/4 oz Kahlua
3/4 oz Amaretto
3/4 oz Jamaican Rum
3 oz Pineapple Juice
1/2 oz Brown Creme de Cacao

Recipe:
Shake all but creme de cacao with ice and strain into sour glass.
Top with brown cream de cacao.

[SERE_DOC]

With respects, I have a great recipe for .... ahem... "dog" but it is interchangable with cat, gerbil, hamster and iguana

[mtg]

I love the taste of venison, so I don't like alot of ingredients. My favorite venison meal is very simple. Pound and flour steak, season with salt and pepper, then panfry. DELICIOUS!!

[METARZAN]

Well, season opens saturday here in Ohio, I usually wait until the weather cools a bit before taking a doe, but for some reason I think I will take one because you guys are making me DAMNED HUNGRY!

I can see it now, me drooling like the infamous dog when I see a doe coming around the hill!

Metarzan

[carlo3b]

Peppered Venison Steaks with Red Wine Sauce

1  3 1/2 to 4 pound boneless loin of venison, trimmed and cut crosswise into eight 4 to 6 ounce steaks,  (reserving any remaining for another use, or eight 6 ounce filets mignons of beef)
2  tablespoons black peppercorns
2  tablespoons Szechuan peppercorns
2  tablespoons dried allspice berries
1  stick (1/2 cup) plus 3 tablespoons unsalted butter, softened
3  tablespoons vegetable oil
1/2 cup minced white part of scallion plus 1/3 cup thinly sliced scallion green
1  cup dry red wine

1) Flatten each steak to a 3/4 inch thickness between 2 pieces of plastic wrap.
2) In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush the peppercorns and the allspice berries  coarsely with the bottom of a heavy skillet.
3) Press the peppercorn mixture into both sides of the steaks and chill the steaks, covered with plastic wrap, for at least 2 hours or overnight.
4) In each of 2 heavy skillets heat 1/2 tablespoons of the butter and 1 1/2 tablespoons of the oil over moderately high heat until the foam subsides and in the fat saute steaks, seasoned with salt, for 3 to 4 minutes on each side, or until they are just springy to the touch for rare meat.
5) Transfer the steaks with a slotted spatula to a platter and keep them warm, covered loosely.
6) Pour off the fat remaining in the skillets, to each skillet add 1 tablespoon of the remaining butter and half the minced white scallion, and cook the scallion over moderate heat, stirring, until it is softened.
7) Deglaze each skillet with 1/2 cup of the wine, scraping up any brown bits clinging to the skillet, and pour the wine mixture from one skillet into the other.
8) Boil the wine mixture until it is reduced to a glaze, remove the skillet from the heat, and whisk in the remaining 8 tablespoons butter, 1 tablespoon at a time, adding each new piece just before the previous one has melted completely. Whisk in the scallion green and salt and black pepper to taste.
9) Spoon some of the sauce over each steak.
Serves 8.