Venison Chops

Hot and fast, like a pork chop, but pull them in the low medium rare range or they will dry out and get tough/chewy.

You could also them off the bone and use them in a swiss steak recipe (I like Alton Brown's recipe). This is one of my favorite ways to use venison steak.

Everthing that has already been said....Mostly, don't over cook.

As for the ground meat here are two that I do here in Dad's Kitchen.

STROGANOFF

1 to 1-1/2 lbs of meat
1 T. olive oil
8 oz. pk. mushrooms, sliced
1 onion, minced
4 cloves garlic, minced
2 T. flour shaken with 1/2 C. water
2 C. water (or Beef Broth) as needed
1/2 C. dry red wine
1 t. Dijon mustard
1/4 t. dried thyme leaves, rubbed
Salt and fresh ground pepper, to taste
1/2 to 3/4 C. sour cream

1)) Brown the meet in the olive oil until golden brown. Add the onion, garlic and a touch of salt. Continue the cook until the onion softens.

2)) Add enough liquid (water, broth, wine or any combination) and simmer for 15 minutes.

3)) Increase heat to boiling: Slowly add the flour mix, continuously stirring, for about 2 minutes. Add the mushrooms, mustard, pepper and thyme. Reduce heat, cover and simmer for 15 to 20 minutes.
Taste and adjust seasonings.

4)) Reduce the heat to its lowest; stir in the sour cream, heating for about 5 minutes.

Serve on Egg Noodles with a Lg. garden salad or fresh steamed vegetables.




VENISON RAGU

1 lb. Rigatoni / Penne Rigate pasta
2 T. olive oil
2 shallots (1 Med.red onion), chopped
1 clove garlic, minced
1 to 2 lbs. ground venison
1/2 t. salt
1/4 t. freshly ground black pepper
1 C. red wine
4 C. marinara sauce, store-bought or home made.
(see my recipe below for an easy, very tasty base sauce that actually makes about 4 C.)
1/2 C. fresh mint leaves, torn
1/2 C. ricotta cheese
1)) Starting with a large skillet or sauté pan, warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes.

2)) Add the ground venison, salt, and pepper. Cook until the meat has browned and the juices have evaporated.

Meanwhile: Bring a large pot of salted water (about six qts.) to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
3)) Reduce the heat to Med. low. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon / scraper. Simmer until the wine has reduced by at least half.

4)) Add the marinara sauce and simmer over low heat until the flavors have a chance to blend, about 10 to 15 minutes.

5)) Add the mint and ricotta and stir until mixed. Add the pasta and stir to mix and coat. Serve immediately.

EZ, BASIC BASE, MARINARA SAUCE
Dad's Kitchen

1/4 C. extra-virgin olive oil
1 small onion, finely chopped
1 to 2 garlic clove, minced
2 ribs celery, finely chopped
2 carrots, peeled and finely chopped or grated
1/2 t. sea salt
1/2 t. freshly ground black pepper
1 (32-ounce) can crushed tomatoes
2 dried Bay leaves

1)) Heat the oil in a Med. stock pot over Med. high heat. Add the onion and garlic, sauté about 8 minutes. Add the carrots, celery, salt and pepper. Continue the sauté for an additional 8 to 10 minutes.

2)) Reduce heat. Add the tomatoes and Bay leaves, cover and simmer for about 1/2 hr. then uncover, continuing the simmer until the sauce thickens. About an additional 30 to 45 minutes.
Once as thick as you want, remove the Bay leaves and adjust the seasonings (salt and pepper) as per taste

The sauce can easily be made one day ahead. Cool, then cover and refrigerate, but rewarm over medium heat before using.

Not sure that is really chickening out....
Venison Swiss steak is great, so maybe next time??!!??
Remember, you are eating for two....You want to expose "itty bit" to EVERYTHING! Now and while growing up...Which they do in a heartbeat or two!!
God Bless. Hope you are all doing well.