Chef's I need your help


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jbkebert
December 6, 2011, 09:17 PM
So my family has decided to do a Iron Chef type competition for Christmas. We are doing a pot luck style dinner on Christmas eve. So the three ingredients i drew were. Venison, Bamboo Shoots, and Squash. All I am coming up with is some sort of stir fry dish. Not to hard yet not really all that exciting either.

So I need help with ideas.

I have plenty of
backstraps
internal tenderloins
burger
roast.

In both Whitetail and Axis deer along with a couple red deer roast and some elk steaks.

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Loyalist Dave
December 6, 2011, 11:47 PM
Can you not add anything else? Or are you limited to spices and sauces after those three ingredients?

Squash? Yellow or zuchinni?

A stir fry or a curry is a good idea. If you do the stir fry, remember that game is lean, and you need to be careful not to overcook it, as that will make the meat tough. Many recipes call for using beef, cooking it first, and removing it from the wok, setting it aside, then doing the veggies, and returning the meat to the wok with the veggies, and finishing the dish with making the sauce. Don't do this as those recipes are for modern beef not game..., and the "double cooking" will dry and toughen your game meat. Instead make the meat and the veggies together in the wok at the same time. Most red game meat is best just a little rare too.

Depending on how spicey your people like their food, you can do a standard stir fry, or go with something Kung Pao or Szechuan.

Just about any stir fry beef recipe will do, though you may want to add Adolph's meat tenderiser to the marinade for the meat. There are lots of them online. :D

LD

jbkebert
December 7, 2011, 12:02 AM
Thanks Dave.

I can add whatever else I want to. It just needs to contain those three and then add to it. The venison and squash are no big deal the limiting factor seems to be the bamboo shoots. Hard to think of anything to use them in except for stir fry of some sort.

Seems like a fun idea to liven things up for a family dinner. My little brother got the easiest draw in the world. He got pork, potatoes, and green beans that limits his choices; to well about a thousand.

sKunkT
December 7, 2011, 01:43 AM
stuffed squash. make a stuffing with venison sausage and chicken stuffing with sauted onions, celery, bamboo shoots, and a little corn, hollow out the seeds of a cooked squash, then fill with the stuff and add a slice of butter. Put the top back on like a pumpkin, bake to heat through.

If you can get small squashes you can make individual servings.

You will win with this.

castingdonkey
December 7, 2011, 01:45 AM
Kabobs, chop up some strap marinate and make some kabobs. I love em so do most folks. Throw in some other veggies and add heat.

lowerunit411
December 7, 2011, 09:39 AM
id say a Thai curry:
3 table spoons of red curry paste stir fired in a deeps pan
after about 2 min, being careful not to burn add 1 can of coconut milk
bring just to a boil and add 2 table spons of ood vietnamese fish sauce
add meat in bite size pieces
return to boil adding 2 more cans of coconut milk, a kafir lime leaf
add baby carrots, frozen peas green onions etc (really anything you like)
simmer for about 3 min
add squash in bite size pieces (it will cook fast so it should be added last)
garnish with thai basil
steamed jasmine rice......alle cuisine!

WayBeau
December 7, 2011, 09:43 AM
There are so many different recipes running through my head that it would be very helpful to know what kind of squash you'll be using. Also, what are your cooking methods/options?

CoRoMo
December 7, 2011, 10:43 AM
If you cook the venison or squash too long, it'll ruin them. The meat will get harder when it should be tender and the squash will fall apart where it should stay firm.

I get tired of the old stir-fry-try. I like the stuffed squash idea. My wife has made that one plenty and it is a winner.

http://eater.com/uploads/iron-chef-america-chairmain-marc-Dacascos.jpg

VeryOldDog
December 7, 2011, 12:06 PM
Saute a ton of onions, bell pepper, carrots and celery.


All you have to do is add a ton of fresh garlic on everything and add a ton of basil and oregano with salt, pepper, garlic salt, crushed red pepper, one cup of chianti, and your favorite jar of red sauce. Then add tomato paste to thicken. Cover it with mozzarella cheese, bake in the oven to melt the cheese and you are good to go.

303tom
December 7, 2011, 12:12 PM
http://www.cooks.com/rec/view/0,1726,157175-246204,00.html

With a Salisbury Venison.

Sounds like a winner to me ! O yeh omit the (tofu)

jbkebert
December 7, 2011, 10:14 PM
There are so many different recipes running through my head that it would be very helpful to know what kind of squash you'll be using. Also, what are your cooking methods/options?

First off thanks for all of the replies so far. Giving me some better ideas

As far as the questions above.

I was thinking of one of my three favorites in the squash catagory. Butternut, Zucchini, or Egg plant

Options there is nothing specific for the way it must be prepared just a fun thing to do.

I can/could Bake, Fry, Saute, charcoal grill, fire-pit dutch oven, steam, crock pot. I don't have a extravagant kitchen but I would have just about anything I could need.

sKunkT
December 7, 2011, 10:58 PM
If you use zucchini, you could slice it the long way, cover in oil and spices, grill on the charcoal grill. Very yummy.

WayBeau
December 8, 2011, 09:25 AM
In thinking along an Asian line, since you drew bamboo shoots, I would do Zucchini (the way Skunk said would be good). I'd wrap a tenderloin in bacon then coat it in a sesame ginger butter and grill it over low heat until it reaches the desired 'doneness'.

To make the butter:

Soften 2 tbsp. unsalted butter.
In a separate bowl, mix:
1/2tsp grated fresh ginger
1 tsp sesame oil
1 tsp soy sauce

combine mixture w/butter. Save any left over butter.

Pat tenderloin dry with paper towels. Wrap with bacon. Sprinkle with kosher salt and pepper. Spread butter mixture over tenderloin. You can refrigerate overnight if you want.

Place charcoal on one side of grill so that you have two separate heat zones. Place tenderloin on high heat side for 1 minute per side then move to low heat side and cover. Grill until done.

Grill zucchini.

Serve sliced tenderloin over grilled zucchini slices (lay out 2-3 slices of zucchini and place tenderloin on top), with bamboo on the side. Melt leftover butter and drizzle over bamboo shoots.

That's just what comes to mind. Hope this helps.

CoRoMo
December 8, 2011, 11:02 AM
The dish I was referring to that my wife makes with venison sausage, she calls Stuffed Zucchini Boats. If you look through this Google search, there are a good many versions of this recipe to choose from.

http://www.google.com/webhp?hl=en&tab=lw#hl=en&cp=12&gs_id=u&xhr=t&q=zucchini+boats&pf=p&sclient=psy-ab&biw=1152&bih=709&site=webhp&source=hp&pbx=1&oq=zucchini+boa&aq=0&aqi=g4&aql=&gs_sm=&gs_upl=&bav=on.2,or.r_gc.r_pw.,cf.osb&fp=bb1e0113409d4cc3

janobles14
December 8, 2011, 09:08 PM
pan seared venison tenderloin with blue cheese and panko over a squash, carrot, and bamboo shoot ragout.

the sweet , earthy, and salty should go well together. i make something similar without the bamboo. its really excellent! (let me type up the recipe...will edit soon.)

****
cut loin into desired sizes (its dense and will need some thickness to get a good med. rare)
mix crumbled blue cheese (5 oz or so) with 3/4 cup panko in a bowl
heat oven to HI broil and put a skillet on high heat with some butter and olive oil
sear off loin for about 3-4 minutes on each side (HOOOOOOT pan!)
top with the cheese and panko mix and press down a bit to firm
move steaks under broiler to about 4-5 more minutes to get a good med. rare

****
chop up and fry up some bacon in a sautee pan or big skillet
put diced squash in the roasting pan or skillet with olive oil over medium stovetop heat. add salt and pepper and 1/2 cup chicken stock.
bake this at 350 for about 15 minutes (dont overcook this!)
put diced carrots, bamboo shoots, tablespoon of sugar, choppen garlic, salt and pepper in a medium heat sautee pan and brown in butter and the bacon fat (3 or 4 mins should be fine.)
add 1/2 cup of chicken stock and simmer for about 10 mintues or so
add a couple of chopped big leeks (or sweet onion) with another 1/4 cup of broth and simmer another 10
put it all together and heat up over med-low heat.
you can toss in some nutmeg or brown sugar with ginger if you feel like it

sKunkT
December 9, 2011, 01:19 AM
I may have to try that...

janobles14
December 9, 2011, 01:47 AM
It's very good. I spent 10 years as a line cook and then general manager for restaurants before my current employ. I did most of our wild game. I have tons of game recipes if anyone needs one or three :)

sKunkT
December 10, 2011, 10:40 PM
I could use a good pheasant recipe...

janobles14
December 12, 2011, 10:22 PM
without a doubt my favorite pheasant recipe is a beer braised pheasant with cream sauce over bourbon maple mashed sweet potato served with grilled asparagus. i make this every few months when our little grocery store actually gets pheasant in. give me a few to put my little one to bed and grab a shower. ill edit to post the full recipe in a bit. dang...now im hungry.

k here we go!
*****
-oven goes to 350
-whack the birds in half, down the middle
-take a dutch oven and heat up some olive oil and butter over medium high heat
-rub the bird parts in butter and lightly flour them. brown them in the pan and get all the surfaces seared.
-pull them off and set aside. sautee a couple of shallots (or sweet onion), chopped bacon, taragon and thyme
-deglase with a healthy shot of white wine and reduce. add a couple pinches of salt, brown sugar and pepper along with enough dark beer and chicken stock (half and half) to cover just over half way up the birds. (i also like to toss in 4 or 5 black cherries cut in half). simmer this for 2 or 3 minutes.
-put the bird back in, breast up, and cover the pot. put in the oven for about 15-20 minutes (you want it just under "bone falling off tender."
-when done, take out the bird halves and reduce the liquid on the stove. when its about half way gone, reduce the heat and add enough heavy cream to thicken the sauce (half to 3/4 cup should be plenty)

*****
-roast 3 or 4 large sweet potatoes in a 375 degree oven for a hour
-peel and put potatoes in a bowl with 2 tbsp lemon or lime juice, 3 tbsp maple syrup, 2 tbsp brown sugar. mix well with masher or beaters. (i also really like crispy bacon pieces in this too but its not totally necessary)
-put 4 tbsp of bourbon in a saucepan and simmer for a few minutes
-toss the bourbon, a stick and a half of butter, salt and pepper into the potato mix and mix up well
-put in a dish and pop back in the 375 oven for 15 mins or so.
-top with chopped nuts (pecans or walnuts both do well)

*****
toss asparagus with a light coat of olive oil and sprinkle with coarse salt. grill (or dry pan fry) enough to get some good char


put a good helping of the potatoes on a plate. cross over a few stalks of asparagus. on top of this put your desired amount of bird. top with cream sauce. EAT!! :)

sKunkT
December 13, 2011, 12:45 AM
that sounds phenomenal

janobles14
December 13, 2011, 08:15 PM
let me know how it turns out for you! pair this with a good chardonnay if you are a wine drinker or a good medium bodied lager for the beer folks among us.

sKunkT
December 22, 2011, 01:41 AM
Had a couple of 'free range' chickens butchered last year that i tried with this recipe. The results were excellent. My wife was impressed and our bellies are full. Thank you for sharing this recipe, I'm sure it will be used again in our house!

jbkebert- have you made a decision yet? Let us know what you end up doing this weekend and how it turned out!

janobles14
December 22, 2011, 08:05 PM
awesome! glad to hear it was a success.

yeah jbk, i was also wondering what you decided upon. there were lots of great suggestions. gotta let us know how things go!

jbkebert
December 22, 2011, 09:19 PM
Still trying to decide for sure. Guess I had better hurry up. While all of the receipes sound wonderful. I have to make it Saturday late morning early afternoon. The transport the dish on a 30 min car ride and wait for everyone to arrive to eat dinner. I am afraid of having to reheat game meat. This will surley overcook it and ruin the dish.


I got a large rump roast out and thawing in the fridge. I choose axis deer because of its light flavor. I read that axis deer does not have near the iron content of say whitetail deer. Bake at 275 for around 5-6 hours. In a roasting pan with a ton of onions and garlic salt and pepper. Yet cant think of what to do with squash and bamboo shoots.

Perhaps some sort of stuffing. Steamed or stir fried sure doesnt go well with a roast.

I would love to take the blue cheese,panko,tenderlions. I am afraid they would be ruined.

Lloyd Smale
December 23, 2011, 01:20 PM
This is America!! you cant mix venison with bambo shoots. Trade someone those fricking bambo shoots for some spuds!

janobles14
December 23, 2011, 01:48 PM
try the squash ragout. it will go perfectly with the roast.

jbkebert
December 23, 2011, 09:02 PM
Sounds good to me thank you to everyone.

jbkebert
December 23, 2011, 11:59 PM
This is America!! you cant mix venison with bambo shoots. Trade someone those fricking bambo shoots for some spuds!
__________________

Your cracking me up. I was talking to the guys at the bow shop about this subject today. One of my buddies suggested that i should jamb bamboo shoots under the finger nails of whomever suggested using them with venison. Your post seems right in line with my buddies.

wyohome
December 24, 2011, 02:28 AM
I would smoke the backstraps and serve with rice or potatoes. Then make a salad with the other ingredients and some other stuff. Act like you didn't understand the rules.

Rembrandt
December 24, 2011, 10:36 AM
This is America!! you cant mix venison with bambo shoots. Trade someone those fricking bambo shoots for some spuds!

Agreed.....bamboo shoots are traditionally served with cat, dog, or sea food. Venison should go with taters.

jbkebert
December 24, 2011, 03:32 PM
The ragout is excellent. Thanks for the receipe.

Now I am thinking of just staying home and pigging out myself. I won't have to hear. Ah this is deer no thanks I don't like venison. Even though they have never tried it. Dang non-hunters who assume way to much.

jbkebert
December 25, 2011, 08:19 PM
Thanks again for all of the help. I was surprised I cooked a 5# roast perhaps a hair bigger. I brought home about one or one and a half servings of meat. The Ragout was darn near gone. Went over very well even since I am one of two deer hunters in my moms side of the family.

janobles14
December 26, 2011, 11:08 PM
awesome job then! glad everyone loved it. what kind of squash did you end up going with? acorn, butternut, or other?

jbkebert
December 26, 2011, 11:52 PM
Zucchini. Worked well in your recepie reduced down more than I thought with cooking. Should of cut it in larger peices. Still darn good regaurdless.

sKunkT
December 27, 2011, 01:01 AM
Very cool. I'm glad everything worked out for you!

Loyalist Dave
December 28, 2011, 09:30 AM
BRAVO! :D

Glad it came out well. Now you have several different ways to prepare venison!

THANKS to the other folks who added information...., geesh there are a lot of good cooks who hunt and responded..., I learned some valuable stuff!

LD

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