What to do with 15lbs of Venison

I was gifted twenty pounds of Venison for Christmas. So far, I've made carne guisada, English style roast with juniper, and Bolognese sauce. What else should I make?

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8 Comments

Hilarybee January 23, 2012
Thanks for all of your suggestions! I'll let you know what we end up doing. Red wine & cherries is definitely on the list. I think I might also try the New Englandah burger with venison, probably minus the bacon. We'll see.
 
Homemadecornbread January 22, 2012
We do this often and it's so delicious. Slice the loin into medallions about half an inch thick. Rub with sesame oil and grind on some black pepper. Meanwhile sprinkle a cast iron skillet with coarse sea salt and heat over high heat til it is almost ready to start smoking. Drop in the medallions and sear for 1 to 2 minutes on the first side, flip when the meat releases easily from the pan. Sear the other side. - leave 'em rare in the middle. Serve as is or top with a little bleu cheese or butter. Really good with roasted sweet potatoes and sauteed greens! Yum...
 
JoannaZ January 22, 2012
I like to marinate it (my favorite is a Korean marinade) and grill it like you would a steak.
 
pierino January 22, 2012
Braised it's good with wine and cherries. I first tasted it this way in Umbria and then did my best to recreate it in Denver for friends. Inspired by a Mario Batali ragu recipe I also cooked elk in Seattle when I was handed a big slab and challenged to cook it for the next evening's dinner. Good over tagliatelle.
 
Rachel S. January 22, 2012
Oh man, I've had venison with cherries once before and I agree, it's delicious!
 
Kate M. January 22, 2012
How about a venison pie made with a hot water crust?
 
Hilarybee January 22, 2012
I've got a two pound loin and a small one pound loin; an 8 pound roast, 2 pounds of ground and two venison steaks. All frozen.
 
aargersi January 22, 2012
What cuts do you have? I was just eyeing my stash, a loin and some ground, and thinking about chili (of course) and the loin is really good marinated in red wine and garlic, then grilled on rosemary stick skewers.
 
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