Wild game recipes from Mark Taylor
The venison tenderloin I made last year on Christmas Eve. Photo by Lindsey Nair l The Roanoke Times.
In case you missed it, I wanted to point out Outdoors Editor Mark Taylor’s column that ran in Friday’s paper. In it, Mark shares some of his favorite recipes for wild game and fish.
Mark’s recipes include venison meatloaf, which he likes to turn into a sandwich with melted cheese and fixings on toasted bread. He also shared recipes for wild turkey schnitzel and striped bass crusted in macadamia nuts. Yum, those all sound delicious to me!
Click here to see Mark’s column and print out his recipes. When he posted about the column on his blog, the Wild Life, some readers shared their own favorite recipes in the comments, so be sure to check that out here.
I’ll soon have a bunch of venison in my own freezer and I can’t wait to do some cooking with it. I like to do tenderloin on Christmas Eve and may do it the way I did last year, when I wrapped it in bacon before roasting it and then served it with a horseradish sauce. Whole deer tenderloins are long and much skinnier than beef tenderloins, so I find that it works well to double them over before tying them or wrapping them in bacon. The bacon bastes the meat and makes it moister, in my opinion.
Other favorites in our house are pan-fried venison cubed steak with mushroom gravy and mashed potatoes, venison chili, and savory-sweet pot roast made with this slow cooker recipe.
Whether you like venison or not, check out my column this week about Christmas beef roasts. It’ll include recipes for a rub, a marinade and a horseradish sauce that would be good with beef or deer meat.
Do you like wild game? If so, what is your favorite way to fix it?
December 10, 2012 - 10:48 AM
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For the Savory Sweet Pot Roast, did you use prepared mustard or dry mustard?
Dry mustard, Eric. That’s a good question. I’ll change the recipe to clarify!
Lindsey, do you have a recipe for Yorkshire Pudding that you’ve had success with? I’ve only tried it once, and with little success.
Sadly, after my 3rd pregnancy, I can no longer stomach venison. I grew up eating it and husband is an avid hunter. Something happened during my 3rd pregnancy though that put me off most red meat.
Growing up, my mom would cut the tenderloin into pieces. She would tenderize the meat using a “meat hammer” (lol, at least this is what I called it), salt, pepper and roll in flour and brown it. Then she would add some water to the pan and it would make its own gravy. Served with mashed potatoes and biscuits, made a wonderful meal.
I sure don’t, Kristen, but I’d be happy to put out a call and ask others if they have a good recipe for it.
Venison chili made with ground venison or chunks (as in stew meat), venison stew, stroganoff with mashed potatoes, noodles or rice, sliced tenderloin rolled in seasoned flour, fried, with eggs, grits, biscuits and fried apples. My stomach is growling.
I love venison tenderlon with gravy. Yummy!
My dad was the venison hunter and chef in our family, but he did allow me to cook a roast once. I mixed together a can of Swanson’s beef broth, a cup of red wine, a package of onion soup mix, and a little flour, maybe a couple tbsp, and poured that in the pan with the roast. It made the most delicious gravy.