Skip to main content
Wine And Drink
You are here
» Venison Appetizer
Venison Appetizer Recipes
If you want to try out venison then this video is just perfect for you. Look at this fantastic video that shows an amazing recipe for venison with apple cider and chestnut sauce. The chef here marinates and sears the venison and tops with the flavorful sauce.
Venison with Apple Cider and Chestnut Sauce
A venison appetizer for a change This is a simple recipe that calls for lightly seared venison topped over garlic herb toast. Some good tips to work with the venison so listen closely. Most of us are short on venison loins and tenderloins and long on ground
Venison Tenderloin over Garlic Toast
Look out this outstanding video that shares an incredible venison recipe in a super flavorful plum and ginger wine sauce. The video is wonderfully presented and absolutely interesting to see. Serve this terrific dish on any special occasion and rejoice.
Venison with Plum and Ginger Wine Sauce
Do you enjoy camping Here is something that will intrigue you. Here is a video of Chef Leysath testing his new rotisserie. He demonstrates cooking venison hindquarter with bell peppers and also prepares a camp side appetizer with duck breast and smoked oyster.
Campside Rotisserie Venison and Duck Breasts
Need an inexpensive thing to entertain the company coming over to your place Then take a look at this marvelous venison stew with vegetables. Watch the video for step by step instructions.
Venison Stew with Vegetables
Here is an excellent Asian spring rolls that is truly appetizing with a fresh vegetables and cooked shrimp or chicken. The recipe is easy to prepare with packaged spring roll wrappers at home. Serve these wonderful spring rolls with a hot and spicy fish sauce
Simple Asian Spring Rolls
Roll the venison tie with string and place in a glass dish. Place onion and carrots around the meat. Combine the ingredients for the marinade mix well and pour over the meat and vegetables. Cover and set aside to marinate for 8 hours or overnight basting
Marinated Venison On the Spit
If you like a gamy flavour this is an interesting and tasty way of dealing with mature lamb or mutton. Skin the leg of lamb and remove all surplus fat. To make the marinade heat the oil and fry the vegetables slowly in a covered saucepan for 5 minutes without
Leg Of Lamb Tasting Like Venison
Take the fillets from the saddle of hare and trim off all the membrane if using venison do the same. Cut 1 garlic clove in half and rub it over the meat. Simmer the remaining 12 whole unpeeled garlic cloves in a little water until they are very soft almost
Warm Salad Of Saddle Of Hare Or Venison
GETTING READY 1. Cut the venison into 1 1 2 inch cubes. Wash and pat dry MAKING 2. In a large bowl place the garlic orange juice orange rind mace cumin cinnamon and ginger and combine well 3. Gently whisk in the yoghurt and mix well till completely combined. 4
MAKING 1. Prepare the marinade by heating vinegar in a skillet and add it to the wine thyme parsley celery peppercorns bay leaf carrot cloves shallot and onions 2. Marinate the meat and place inside the refrigerator for one even two days prior to the day you
Noisette of Deer with Gelee De Sapin Venison Sauce
GETTING READY 1 Take a bowl and mix all the ingredients. 2 Marinate the lamb chops in this mixture for almost an hour. MAKING 3 Take a frying pan and place it on high heat. 4 Saut the marinated lamb chops in dry heat until done. SERVING 5 Serve the chops with
Sprinkle a sheet of wax paper with flour salt pepper and nutmeg. Dredge venison cubes with mixture. In a cast iron cooking pot heat oil and melt butter. Sear venison cubes 2 3 minutes all over. Remove from pot. Set aside. Saute onions and garlic 4 minutes or
Combine venison veal and Cognac in large bowl and let stand at room temperature for about 1 hour. Melt 2 tablespoons butter in medium skillet over medium high heat. Add shallot onion bay leaves garlic herbs and spices and saute until vegetables are translucent
Terrine of Venison Campagne
GETTING READY 1. Take a bowl and mix all the ingredients of marinade. Transfer to a self sealing plastic bag add venison seal and keep in a bowl. Keep turning for even marinating. Refrigerate for 2 to 4 hours. 2. Meanwhile ignite charcoal grill and ashen coals
Grilled Medallions Of Venison
Combine marinade ingredients in a large glass bowl and stir well. Add venison cover and refrigerate for 1 day. Turn meat 1 or 2 times in the marinade. Remove meat from marinade and dry thoroughly with paper towels. Reserve marinade. Melt 2 tablespoons of the
Mix together the marinade ingredients in a shallow dish. Add the venison chops and leave to marinate for 24 hours basting occasionally. Remove the chops from the marinade and pat dry with kitchen paper towels. Reserve the marinade. Rub the chops with salt and
Venison Chops With Soured Cream And Horseradish
Put the venison bones and trimmings in a roasting pan and brown under a hot broiler. Add the vegetables and brown these lightly. Tip the bones and vegetables into a large saucepan and add the juniper berries orange rind bouquet garni and seasoning. Stir half
Loin of Venison with Cranberries and Glazed Apples
GETTING READY 1. Mix all the marinade ingredients in a bowl transfer to a self sealing large plastic bag add venison cubes secure the top and keep in a shallow bowl. Keep turning the bag for even marinating. Refrigerate overnight turning bag one or two times.
Venison Kabobs with Pine Nuts
Remove skin bones and tendons from meat. Cut into 1 1 2 inch cubes. Place remaining ingredients in stoneware or earthenware crock and mix well. Add meat and stir well. Cover. Let stand in refrigerator for 1 to 2 days stirring meat several times. Place meat
Brown the venison in a little oil. Remove it from the pan and brown the onion well with the spices and garlic. Add the beetroot and continue cooking over a high heat for another 3 minutes so that a little of the beetroot is browned too. Add the flour and cook
Casserole Venison With Beetroot
1. Place the venison steaks in a shallow bowl. Mix 2 tablespoons of the soy sauce with the oyster sauce mirin garlic ginger and groundnut oil pour the marinade over the venison and coat thoroughly. Cover chill and leave to marinate for 1 2 hours. 2. Place the
Venison Steaks with Sesame and Noodles
Brown meat in Dutch oven. Add onion and garlic. Cook stirring until onion is soft. Stir in broth water tomatoes herbs and pepper. Bring to boil and simmer 30 minutes. Add rice mix and vegetables simmer 20 minutes longer.
Put all ingredients in soup kettle. Cover bring slowly to rapid boil and skim off any surface scum. Lower heat cover and simmer 2 hours. Strain and boil to reduce to 2 quarts or less as desired. Jar cool cover and refrigerate. Remove fat and clarify before
The day before the barbecue place venison in a glass or ceramic dish. Mix together marinade ingredients and pour over the venison. Cover and place in the refrigerator for 24 hours turning steaks occasionally. Remove venison from marinade. Barbecue steaks over
Venison With Port And Cranberries
1 of 2