Deer Archives - Wife Of A Hunter

Italian Venison Sandwich

Sophie May — Thu, 16 Mar 2023 01:57:43 +0000

Pretend like you’re Al Capone and murder this delicious Italian Venison Sandwich!

This sandwich will transport you to the streets of Chicago. This sandwich is so good you might feel like you are eating Portillo’s while taking a photo of your reflection in the Bean.

The key to this recipe is the jus. It is so flavorful and delicious. You will want your sandwich dripping in it! And don’t skimp on the giardiniera! You can be fancy and make your own, or go to Walmart like I did and pick up a jar.

Make sure to check your meat when it is cooking in the oven every 10 minutes. NO ONE likes overcooked meat! But don’t fret if you do! It will rehydrate when you heat it up later in the broth.

LEM’s Meat slicer makes this recipe perfect. You can get perfectly even, thin slices which is crucial for this recipe.

There are multiple versions of this sandwich: dry, with cheese, dry then dipping, etc. However you decide to make your sandwich, it will not disappoint! ENJOY!

Italian Venison Sandwich

This Italian Venison Sandwich Recipe will transport you all the way to Illinois!

Course Dinner, Lunch, Sandwich

Cuisine American

Keyword American, Italian, Sandwich, Sub, Venison

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Author Sophie May

Equipment

LEM Meat Slicer

Ingredients

Venison

~2 1/4 lbs venison roast
avocado oil or any neutral oil; enough to coat bottom of your pot
salt to taste
pepper to taste

Broth

32 oz beef stock or enough to cover your meat barely
1 T Better than Bouillon beef base
2 sprigs fresh oregano
2 heads garlic cut in half side to side so all garlic is exposed
1 tsp garlic powder
1/2 yellow onion cut in half
1 tsp mushroom and onion Lipton soup mix
2 tsp red pepper flakes
2 tsp paprika
1 bay leaf crumpled
2 tsp celery seed
1 tsp black peppercorn
1 T Better than Bouillon beef base

Au Jus

1 T Better than Bouillon beef base or more

Assembly

4 sub rolls or 1 loaf of French bread
giardiniera
provolone optional

Additional Items

plastic wrap
parchment paper optional

Instructions

Venison

Make sure all silver skin is removed from your roast and cut your roast in half.
Dry your meat with a paper towel.
Season all sides liberally with salt and pepper.
Heat a large stockpot over medium-high heat. Add enough oil to cover the bottom of your pot.
Sear all sides of your venison until browned (~3-4 minutes).

Broth

Preheat oven to 250℉.
Deglaze your pan by adding the beef stock. The meat should barely be covered
Add remaining ingredients under broth in the ingredient section.
Stir well to incorporate everything.
Bring to a boil, cover with a lid, and place in the oven.
Check the internal temperature over your meat every 10 minutes to ensure the meat doesn't over cook. The internal temperature will reach 135℉ around the 30 minute mark, but keep an eye on it.
Once cooked, remove the pot from the oven. Remove the meat and carefully wrap in plastic wrap. Place in fridge and allow to cool.
Strain your cooking jus and place in fridge.
Once cooled, use your LEM grinder on the lowest setting to thinly slice your meat.
In a large pot over medium heat, reheat your jus until simmering. Add 1T of beef paste or enough to make the broth very salty.
Lower the heat and add the sliced meat. Cook until all meat is heated through.

Assembly

Take a sub roll and ladle jus over the inside. Add you meat. Add giardiniera. Add cheese if desired. Add more jus if you like.
Close the sandwich. wrap in parchment paper. This step isn't necessary but it helps with the messiness and keeping all the bits in the sandwich. Cut in half and ENJOY!

The post Italian Venison Sandwich appeared first on Wife Of A Hunter.

Venison Wellington

Sophie May — Thu, 05 Jan 2023 03:39:09 +0000

This Venison Wellington is amazing! This spin on the classic English Beef Wellington dish is spectacular. I am not the biggest mushroom girl, but this changed my world. It is extremely delicious. The process may seem a little daunting, but it is very easy! My mom could even do it! (Sorry, Keri!)

But truly, if you are wondering what to fix at your next family feast or have a freezer packed full from this hunting season, this is the next recipe you need to try!

Even your pickiest eater won’t know there are mushrooms in it!

This Venison Wellington will absolutely be a new family favorite! ENJOY!

Venison Wellington

This wild game spin on Beef Wellington is sure to have the whole family cleaning their plates!

Course Dinner, Main Course

Cuisine American, English

Keyword American, Dinner, English, Main Course, Venison, Wellington

Prep Time 15

Cook Time 1

Resting Time 30

Total Time 1 45

Servings people

Author Sophie May

Equipment

Food Processor
plastic wrap
cast iron skillet/tray
basting brush
instant read meat thermometer

Ingredients

1.5 lbs venison backstrap ~half a backstrap
olive oil enough to coat your pan thinly for searing
salt to taste
pepper to taste
8 oz prosciutto get the thinly sliced kind
coarse ground Dijon mustard or yellow mustard enough to entirely coat your backstrap
1 sheet Pepperidge Farms puff pastry room temperature
1 egg yolk beaten
flour to coat work area

Duxelles

1/2 lb mushrooms finely chopped
2 shallots thinly sliced
8 small garlic cloves minced
4 T salted butter
4 tsp thyme
3 T white cooking wine
salt to taste
pepper to taste

Instructions

Remove all silver skin from your backstrap.
Season backstrap with salt and pepper (generously) and let rest while you make the duxelles.

Duxelles

In a food processor, pulse mushrooms until finely chopped. Be careful not to pulse them into oblivion.
Melt butter with the wine in a sauce pan over medium-high heat.
Add shallots and garlic and cook until shallots are tender.
Add mushrooms, salt, pepper, and thyme. Stir until the mixture is no longer liquid-y and the mushrooms have browned (~10min). Remove from heat and let cool.

Venison Wellington

Coat the bottom of your cast iron and heat over high heat.
Once heated, sear every side of your backstrap until browned. Remove from pan and set aside to rest.
Lay a piece of plastic wrap done over your work surface. Create your prosciutto layer by slightly overlapping prosciutto pieces. This should be twice as tall as your backstrap and longer in order to fully enclose the meat.
Place half of your duxelles over the prosciutto.
Cover one side of your backstrap with mustard and place on top of the duxelles mustard side down. Brush top with more mustard and top with remaining duxelles.
Using the plastic wrap to help you, cover/ enclose the backstrap with the prosciutto.
Wrap it tight and wind the ends to keep it sealed and in the loafish shape.
Place in the fridge for 30 minutes.
Preheat the oven to 425°F.
On a floured surface, rollout the puff pastry sheet into a rectangular shape. Not too much. It just needs to extend past your backstrap.
Place the backstrap at the bottom of the rectangle leaving about an 1.5 inches from the edge.
Brush the edges of the puff pastry with egg.
Roll the puff pastry with the backstrap inside until it completely covered. Pinch ends together. Brush top with remaining egg yolk.
Bake for ~25 minutes or until it reaches 130-135°.
Let rest for 10 minutes. This is important.
Slice it up and enjoy!

The post Venison Wellington appeared first on Wife Of A Hunter.

Venison Corn Dogs

Sophie May — Mon, 11 Jul 2022 15:36:57 +0000

Venison Corn Dogs are your wild game adventure into this American deep-fried classic!

I love hot dogs and I love fried food, so obviously I love corn dogs. When I was a kid, I would devour those little corn dog bites by the bagful. So, when I made my hot dog recipe, I knew this one was coming next.

Venison Corn Dogs should be a staple in every hunter’s house. It replaces the, albeit delicious regular hot dogs, with a more complex tasting flavorful venison hot dog.

After you’ve made the actual hot dogs, this is a piece of cake. You make the batter, put your skewered dogs into the batter, and fry it! Can’t get much easier than that.

Let me know in the comments if you make them and how they turn out. I hope you ENJOY them as much as my family did and if you have any other recipe ideas you want me to try, leave me a comment below.

Venison Corn Dogs

Delicious venison hot dogs wrapped in a sheath of fried goodness.

Course Main Course

Cuisine American

Keyword Corn Dog, Deer, Hot Dog, Hot Dogs, Venison

Prep Time 20

Cook Time 20

Total Time 40

Servings

Author Sophie May

Ingredients

12 venison hot dogs
12 skewers
1 1/2 C fine yellow corn meal
1 1/4 C all-purpose flour
1/4 C sugar
1 T baking powder
1 3/4 C buttermilk
1 egg
1 T vegetable oil
1.5 T honey
oil enough for frying

Instructions

Fill a large pot/dutch oven with 2-3 inches of oil.
Heat to 350°F over medium heat.
Put your skewers into your hot dogs.
Whisk together your dry ingredients into a bowl (corn meal, flour, sugar, baking powder, and salt).
Whisk together your wet ingredients into a bowl (buttermilk, 1 T oil, and honey).
Combine your wet ingredients into your dry ingredients and whisk together to combine.
Pour your batter into a tall drinking glass and dip your hot dogs in. Twirl your skewer to completely coat your hot dog.
Pull out and let some of the excess drip off.
Hold your corn dog at an angle in your oil for a few seconds before dropping it into the oil. This will keep the batter from getting stuck to the bottom of the pot.
Fry until golden brown or ~2-3 minutes. Rotate about half way through to get an even golden brown coating on each side.
Transfer to a wire wrack to cool and ENJOY!!

The post Venison Corn Dogs appeared first on Wife Of A Hunter.

Venison French Dip

Sophie May — Wed, 29 Sep 2021 01:35:14 +0000

This Venison French Dip is the perfect way to utilize an underappreciated cut of meat.

Living in Texas comes with a lot of exotic animals. You can go on a nice little drive through the hill country and see a variety of African and Asian animals behind their high game fences. A quintessential Texas exotic is Axis deer. Axis deer were first introduced to Texas in 1932. Some ended up escaping and today the populations are estimated to be around 25,000+ free ranging and 100,000+ behind game fences in the state according to the Exotic Wildlife Association in the state of Texas.

Because of their high numbers Axis deer can be seen as nuisances in some locations. I was offered a cull doe for this very reason, to which I happily accepted! I was given a full gutted axis doe and my husband, and I broke it down and processed it ourselves. I had been wanting to make a Venison French Dip out of shanks for a while and this was my chance!!

The shank on a deer is often thrown away or ground up. This is an easy way to save that meat and tenderize it to scrumdiddlyumptious perfection.

While there is a little work involved before the meat can be left in the crockpot, this recipe is very straightforward and easy. Plus, your whole family will love it! Even your pickiest eater… mine sure did!

By cooking the shank low and slow, the connective tissue, fascia, and collagen are able to breakdown, adding a silkiness to the recipe. Aiding this process are the juices from the meat and additional liquid ingredients that help keep the meat moist.

A good French dip is always a go to pick at any restaurant for me. Being able to incorporate it with a meat cut that is often set aside is fulfilling (and delicious). I hope you enjoy this as much as my family did!

P.S. In un-French dip like fashion, but typical Sophie fashion, in order to bring up the heat, I added pepper relish. It was freaking great.

Venison French Dip

If you've been grinding your shanks or just leaving them in the field stop and try this!

Course Main Course

Cuisine American

Keyword American, Axis Deer, French Dip, Sandwich, Venison

Prep Time 20

Cook Time 10

Total Time 10 20

Servings

Author Sophie May

Equipment

Crockpot

Ingredients

6-8 hoagie rolls
12 slices provolone
3.75 lbs roast I used 3 axis deer shanks
10 oz beef broth (low sodium) 1 can
1 can French onion soup
1 onion sliced
3 T Worcestershire sauce
2 bay leaf
1 tsp pepper plus more for seasoning
1/4 tsp salt plus more for seasoning
3 garlic cloves minced
1/2 tsp rosemary dried
1/2 tsp thyme dried
1 light beer I used a Non-Alcoholic Heineken beer
6 T butter

Instructions

Melt 4 tablespoons of butter in a pan over medium heat.
Thoroughly season your shanks with salt and pepper to taste.
Brown your shanks and onions in the butter (Should take around 2-3 minutes per side). Remove the shanks from the pan and set aside.
Add 2 more tablespoons of butter and continue to brown your onions for around 5 more minutes or until browned and soft.
Pour the pan into the crockpot and add your meat.
Add the rest of the ingredients into the crockpot and then cook on low for 8-10 hours.
After 8 hours, or when meat becomes tender, remove the shank bones.
Shred the meat.
Separate meat and au jus sauce (the juice from the cooked meat). Save the sauce to dip in.
Assemble your sandwiches as you wish. I added the meat and provolone to the hoagie roll and put it in the oven on broil to melt the cheese and toast the bun, but you do not have to.
Dip your sandwich in the au jus and ENJOY!!!

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