From what folks have been telling me, coming home with a deer is apparently, even more than usual, a real sooner-or-later proposition this year. But, if you, like our oldest son, Morgan, bagged a beauty early on, we have a venison recipe today that’s definitely suitable for a celebratory dinner.
On the other hand, maybe your chance at a venison feast this season now hinges on what happens on down the line, during the upcoming late hunt. Well, hey. That’s OK. Just be sure to stuff the following venny how-to in a safe place for the time being.
Whether you enjoy this entree created by “Flavors of America” TV chef and cookbook author Jim Coleman sooner, in another night or two – or later, not for another month or two – you’ll still need a soulmate of a side dish to go with it.
Well, shazam! We just happen to have one of those, too, a nicely spiced rice happening courtesy of faithful Forum share-bear Michael Koznek of Snohomish.
“I have been meaning to send this recipe for a while now,” she tells us. “It is one of my favorites – simple, tasty and colorful. Also, it goes well with ham, pork chops, chicken or fish, especially salmon.”
And now, venison, too! Think of that. Then see what you think of:
4tablespoons (1/2 cube) butter, divided
2large cloves garlic, sliced
1large shallot, sliced
11/4cups beef broth, divided
1cup ruby port
1/4cup dried cranberries
4(5-ounces each) venison loin steaks, about 1-inch thick
Salt and pepper
1/2cup crumbled Gorgonzola cheese
1/2teaspoon minced fresh rosemary
Melt 2 tablespoons of the butter in a saucepan over medium-high heat. Add garlic and shallot, then 1 cup of the broth, wine and cranberries. Bring to boil and boil until reduced to 1/2 cup, about 8 minutes. Set sauce aside.
Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat. Sprinkle steaks with salt and pepper to taste, add to skillet and cook to desired doneness (Coleman says about 3-5 minutes per side for rare-medium-rare), turning once. Transfer steaks to warm plate; top each with a portion of the cheese and cover loosely with foil. Add rosemary to the skillet, then pour in reserved sauce and remaining 1/4 cup broth; boil 1 minute, scraping up browned bits. Season with salt and pepper to taste; spoon sauce over steaks and serve immediately.
Makes 4 steaks.
1tablespoon butter
1/4cup finely chopped onion
Pinch cinnamon
Pinch cumin
1/2teaspoon turmeric
1cup long-grain rice
2cups water
1/2teaspoon salt, or to taste
1/4teaspoon pepper, or to taste
Melt the butter in a saucepan and gently fry the onion until soft. Add the spices and continue cooking for another minute. (This is a very important step to let the spices bloom.) Add the rice and stir to coat fully in the butter and spice mixture; add the water, salt and pepper. Bring to boil, cover, reduce heat and simmer 14 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork and serve.
The next Forum will appear in Friday’s Time Out section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
