Chef's I need your help

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.

LD

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.

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.

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!

depends on the squash

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?

Don't over-cook anything

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.

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.

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)

If you use zucchini, you could slice it the long way, cover in oil and spices, grill on the charcoal grill. Very yummy.

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.

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&t...on.2,or.r_gc.r_pw.,cf.osb&fp=bb1e0113409d4cc3

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

I may have to try that...

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

I could use a good pheasant recipe...

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!!

that sounds phenomenal

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.

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!

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!

This is America!! you cant mix venison with bambo shoots. Trade someone those fricking bambo shoots for some spuds!