Tag Archives: Wild Game Recipes

Venison Osso Buco

Sossy Outdoors: Venison Osso Buco

As hunting season nears to an end, you may start wondering what delicious meal you will prepare with the buck that is now nicely portioned and packaged away in your freezer. Try out this Venison Osso Buco. The meat is tender and juicy and the meal is sure to keep your stomache warm as winter creeps closer.

Ingredients:

6 Venison Shank Portions

¾ cup flour

1 tsp each of Kosher salt, black pepper, dried basil leaves

Olive Oil for pan

16 oz Diced canned tomato

½ cup red wine

1 cup chopped onion

1 cup chopped celery

2 cups sliced carrot, nice chunky pieces

6-8 Juniper Berries

2 cups venison or beef stock

4-5 sprigs Thyme

½ cup finely diced Parsley

¼ cup Lemon Zest

1 Garlic clove, diced

Method:

flouring

Put flour in a small bowl with kosher salt, pepper, and basil leaves. Mix well. Put on a piece of parchment paper or a plate. Take the shank pieces and dust well with the flour mix. Warm olive oil in a pan to medium high. Place the shank pieces in the pan, browning all sides till golden brown and crispy.

searing

Place the shanks at the bottom of your crock pot.

Add onions, carrots, and celery to your pan, stirring in all the bits left from the shanks. Sprinkle with kosher salt, and place the thyme sprigs in. As it starts to sizzle and cook slightly, add the wine and stir. Add the tomatoes, juniper berries, and broth.

boiling

Add everything into the crock pot over the shank pieces.  Cook on low for 6-8 hours, or until shank pieces are freely pulling away from the bone.

Take your Venison shanks out of the Crock pot and cover with tinfoil on a cutting board.

Remove thyme sticks from juices, along with the Juniper berries.  Pour into a deep skillet, cook and reduce to 1/3 .

Mix your minced Parsley, minced Garlic, lemon zest and salt in a small bowl, set aside.

Place Venison Osso Buco on a plate and pour reduced sauce over top. Garnish the tops with your fresh Gremolata.

This dish is complimented very well with a Risotto alla Milanese, which is a delicious Parmesan, Saffron Risotto.

fina dish

Elk Sausage Rolls

Sossy Outdoors: Elk Sausage Rolls

Colder weather always means heartier meals and snacks for family and friends. I have a good amount of Elk in my freezer from the fall hunt, so I have been creating some delicious recipes to enjoy this winter season. Holiday entertaining and outdoor activities translates to hearty appetites! And what better way to feed your family then with Elk meat.  Elk is one of those rare foods that is not only very healthy for you but tastes great! It is naturally low in fat, low in cholesterol  and high in protein.  Elk meat can be substituted for beef in most recipes. If cooked too much, it can dry out and become tough. Sausage rolls are usually made with pork meat. In this recipe, I added ground pork to add a bit of fat due to the leanness of the Elk. The flavor and texture of these Elk Sausage Rolls is wonderful! They are not greasy, have a great meaty texture, and the fresh herbs and spices perfectly accentuate this dish.

Recipe Filling Ingredients:

1 pound ground Elk

1 pound ground Pork

1 cup thinly minced onion

1 tablespoon Salt

1 teaspoon Pepper

2 tablespoons ground Coriander

1 tablespoon freshly minced Sage Leaves

2 tablespoons freshly minced Parsley

1 teaspoon Cayenne Pepper

1 teaspoon Thyme

½ teaspoon Nutmeg

½ teaspoon Poppy Seeds

Pastry Recipe:

3 cups flour

1 teaspoon Salt

1 cup butter

¾ cup cold water

2 egg yolks whisked with a bit of water to create an egg wash

Application:

In a large bowl, combined the Elk and Pork meat.  Mix very well till colors are blended.  Add all spices, onion and herbs to the meat mixture. Using your hands, mix the spices evenly into the meat.  Divide mixture into eight equal pieces, and roll each piece into a nine inch sausage length. Cover with plastic wrap and place in the fridge to chill.

mix

For the Butter Pastry Recipe, place three cups of flour with the salt in a large bowl and mix well. Cut butter into pieces and place into the flour. Gently crumble the butter into the flour till it resembles oatmeal with your hands or pastry cutter. Slowly add the cold water and mix with a fork. If you find the flour too dry, you can always add a bit more water. Dust your hands with flour and mix the dough ball with your hands till it pulls cleanly away from the bowl.  Some like to chill the pastry dough for an hour, I don’t always find it necessary. I like working with dough that is a bit more pliable.

butter

Heat oven to 375 degrees. Roll pastry into a rectangle 9 inches by 24 inches. Cut rectangle lengthwise and crosswise to form four rectangles that measure 4 ½ inches by 12 inches.  Lay one sausage in the center of each rectangle and brush with egg wash on exposed pastry. Wrap the dough around the sausage and press edges together to make a log. With the seam side down, cut the sausage roll into whatever sizes you wish.

Line a cookies sheet with parchment paper and arrange the sausage rolls. Brush each one with egg wash and lightly sprinkle with a few Poppy Seeds. Bake for 25-30 minutes or until the pastry is a beautiful golden brown.  You can serve them warm or room temperature.  I like to make a Dijon mustard dip with a bit of mayonnaise for dipping.

cooked

 

Bison Canape’

Sossy Outdoors: Bison Canape’

Here’s a quick dish that will have your guests talking! You can make it your own by changing up the balsamic drizzle, your aioli, even the mix greens you choose to place on top.

Ingredients: 

French baguette cut into 2- inch slices

Sliced Bison Tenderloin one- inch pieces

Kosher salt

Pepper

Micro greens 2 cups

Apple or fig balsamic All of Oils

Rosemary Olive Oil

Garlic Lemon Aioli ( 1 cup mayo, 1 cup parsley, 3 cloves crushed garlic, juice of 1 lemon, salt)

Butter

Parmesan wedge

Method:

Lay out Bison slices and sprinkle with Kosher salt and pepper. Heat up skillet and brown both sides to medium rare, about 2 minutes per side. Put in a container and set aside, cover.

Bison Canape

Melt butter in pan, and place baguette pieces down. Crisp, till golden brown and lay out on a wooden board.

Mix micro greens in a bowl with olive oil and kosher salt.

Lay out crostini’s, add aioli as first layer, add bison, top with microgreens and drizzle with apple or fig balsamic. Sprinkle with grated fresh parmesan and serve!

Bison Canape Close up

Venison Wontons

Sossy Outdoors: Venison Wontons

Having a party and want to serve a delicious appetizer that will wow your guests? This is the one! Delicious, full of flavor, and a wonderful way to showcase the versatility of Venison Meat.

Ingredients: 

2 cups ground Venison

1 cup chopped shrimp

1 cup ground pork

2 tablespoons soya sauce

2 tablespoons brown sugar

¼ cup sesame oil

1 can chopped water chestnuts

2 tablespoons Lemon grass paste

¼ cup of rice wine

½ cup chopped scallions

Dipping Sauce:

½ cup rice wine

¼ cup soya sauce

¼ cup sesame oil

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Blend all ingredients well in a bowl. Allow to marinate for at least an hour, but overnight is best. Any wonton wrappers from your local supermarket will do. Spoon filling into wonton wrapper, about a teaspoon. Pinch the top of the wonton with damp fingers.

Boil Method: Drop into boiling water, about 2-3 minutes or until they float. Serve with well blended dipping sauce.

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Deep Fry: Drop into fryer basket with oil set at 350’. Take out when Wontons are a deep golden brown. Serve with Plum Sauce.

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