newhunterette
04-10-2008, 11:16 AM
GREEN PEPPERCORN SAUCE
Try this sauce on your next venison steak! It is my favourite.
2 green onions
1 tbs butter
1 tbs minced garlic
2 tbs whiskey
1 cup chicken stock
1 cup beef stock
1 cup heavy cream
1/2 of one fresh squeezed lemon
1 tsp corn starch
1 tbs drained green peppercorns
1 tbs fresh cracked black pepper
Sauté onion 2 minutes; add garlic and sauté for 1 more minute; add whiskey and flame. Add stock and reduce to 1/4 cup. Add cream and bring to simmer. Thicken with starch diluted with lemon juice. Add peppercorns and black pepper. Serve over steak or any cut of venison. Enjoy!
WINE VINEGAR SAUCE
1/4 cup red wine vinegar
2/3 cup salad oil
1/2 tsp. dry mustard
1 tbsp. onion, grated
1/4 tsp. Tabasco sauce
1/4 tsp. garlic powder
3 tbsp. water
1 tsp. salt
1 tbsp. ketchup
1/2 tsp. sugar
1/2 tsp. paprika
Measure all marinade ingredients into a jar which has a tight-fitting lid. Cover and shake vigorously.
ALL SEASON BARBEQUE SAUCE
Great for steaks, steakettes and chops. This cooked marinade will give you meat that falls off your fork.
1 cup butter
1 cup Rogers Golden Syrup
2 tsp. dry mustard
2 cups ketchup
2 tsp. paprika
1 cup onion, chopped
2 tbsp. Worcestershire sauce
1 cup vinegar
2 tsp. salt
Melt butter and sauté onion. Add 1 cup syrup. Add remaining ingredients. Bring to a boil, lower heat and simmer for 20 minutes. Pour over well-browned meat and bake in oven for 1.5 hours at 325 degrees F.
This recipe makes enough for a large batch of meat, so you may want to use only half of it.
BEER SAUCE
1/2 cup molasses
1/2 cup chili sauce
1/2 cup onions, minced
1 tsp. Worcestershire sauce
1/2 cup beer
salt and pepper to taste
1/4 cup prepared mustard
For each pound of ground venison, mix meat with 1/4 cup evaporated milk, onion, salt, pepper and a dash of Worcestershire sauce.
MADEIRA GAME SAUCE
This is excellent with any big-game roast or steak.
3 tbsp. butter or margarine
1 cup venison stock
2 tbsp. Madeira wine
3 tbsp. all-purpose flour
2 tbsp. currant jelly
In a small saucepan, melt butter over medium-low heat. Stir in flour. Blend in stock. Cook over medium heat until thickened and bubbly, 5-7 minutes. Add jelly, stir until melted. Add Madeira, heat just to boiling. Serve sauce warm. Makes about 1 cup.
TERIYAKI GAME SAUCE
3/4 cup Soya sauce
1 tbsp. MSG (optional)
3 cloves garlic, minced
2 lbs. venison
2 tbsp. wine (optional)
1/3 cup sugar
4 tsp. fresh ginger, chopped
Marinate venison in sauce overnight. Venison may the be dried, broiled, fried or barbecued.
SPICY MARINADE
4 tbsp. oil
5 tbsp. Soya sauce
1 tbsp. Worcestershire sauce
Tabasco sauce to taste
1 medium onion
3 tbsp. lemon juice
1/2 tsp. pepper
Combine all ingredients and bring to boil.
CRANBERRY VINEGARETTE
3 cups unsweetened cranberry juice
1/4 cup dried cranberries
2 tbsp. fresh orange juice
2 tsp. dill or fennel, chopped fresh
Sea salt and black pepper to taste
1/2 cup dry red wine
2 tbsp. shallots, finely minced
1 tbsp. red wine vinegar
Honey or maple syrup to taste
1 tbsp. of olive oil
In a saucepan, combine the cranberry juice, wine and dried cranberries and bring to a boil. Boil over high heat until liquid is reduced to about 1 cup (6-8 minutes).
Meanwhile, in a small sauté pan, heat olive oil and sauté the shallots until soft, but not brown. Remove to a medium bowl and set aside.
In a blender or food processor, puree the reduced cranberries-cranberry juice mixture. Add puree to the softened shallots. Whisk in the rest of the ingredients, including the remaining olive oil, seasoning to taste with salt and pepper. Store in the refrigerator for up to one week. Serves 6.
HERB STEAK MARINADE
2 tbsp. Worcestershire sauce
1-1/2 tsp. meat tenderizer
1/4 rosemary
1/4 tsp. thyme (crushed)
1/4 cup vinegar (or wine vinegar)
2 tbsp. salad oil
1/4 tsp. marjoram
Marinate for 1/2 hour. Use with 3 lbs. chuck or round steak - 1.5 to 2 inches thick.
Try this sauce on your next venison steak! It is my favourite.
2 green onions
1 tbs butter
1 tbs minced garlic
2 tbs whiskey
1 cup chicken stock
1 cup beef stock
1 cup heavy cream
1/2 of one fresh squeezed lemon
1 tsp corn starch
1 tbs drained green peppercorns
1 tbs fresh cracked black pepper
Sauté onion 2 minutes; add garlic and sauté for 1 more minute; add whiskey and flame. Add stock and reduce to 1/4 cup. Add cream and bring to simmer. Thicken with starch diluted with lemon juice. Add peppercorns and black pepper. Serve over steak or any cut of venison. Enjoy!
WINE VINEGAR SAUCE
1/4 cup red wine vinegar
2/3 cup salad oil
1/2 tsp. dry mustard
1 tbsp. onion, grated
1/4 tsp. Tabasco sauce
1/4 tsp. garlic powder
3 tbsp. water
1 tsp. salt
1 tbsp. ketchup
1/2 tsp. sugar
1/2 tsp. paprika
Measure all marinade ingredients into a jar which has a tight-fitting lid. Cover and shake vigorously.
ALL SEASON BARBEQUE SAUCE
Great for steaks, steakettes and chops. This cooked marinade will give you meat that falls off your fork.
1 cup butter
1 cup Rogers Golden Syrup
2 tsp. dry mustard
2 cups ketchup
2 tsp. paprika
1 cup onion, chopped
2 tbsp. Worcestershire sauce
1 cup vinegar
2 tsp. salt
Melt butter and sauté onion. Add 1 cup syrup. Add remaining ingredients. Bring to a boil, lower heat and simmer for 20 minutes. Pour over well-browned meat and bake in oven for 1.5 hours at 325 degrees F.
This recipe makes enough for a large batch of meat, so you may want to use only half of it.
BEER SAUCE
1/2 cup molasses
1/2 cup chili sauce
1/2 cup onions, minced
1 tsp. Worcestershire sauce
1/2 cup beer
salt and pepper to taste
1/4 cup prepared mustard
For each pound of ground venison, mix meat with 1/4 cup evaporated milk, onion, salt, pepper and a dash of Worcestershire sauce.
MADEIRA GAME SAUCE
This is excellent with any big-game roast or steak.
3 tbsp. butter or margarine
1 cup venison stock
2 tbsp. Madeira wine
3 tbsp. all-purpose flour
2 tbsp. currant jelly
In a small saucepan, melt butter over medium-low heat. Stir in flour. Blend in stock. Cook over medium heat until thickened and bubbly, 5-7 minutes. Add jelly, stir until melted. Add Madeira, heat just to boiling. Serve sauce warm. Makes about 1 cup.
TERIYAKI GAME SAUCE
3/4 cup Soya sauce
1 tbsp. MSG (optional)
3 cloves garlic, minced
2 lbs. venison
2 tbsp. wine (optional)
1/3 cup sugar
4 tsp. fresh ginger, chopped
Marinate venison in sauce overnight. Venison may the be dried, broiled, fried or barbecued.
SPICY MARINADE
4 tbsp. oil
5 tbsp. Soya sauce
1 tbsp. Worcestershire sauce
Tabasco sauce to taste
1 medium onion
3 tbsp. lemon juice
1/2 tsp. pepper
Combine all ingredients and bring to boil.
CRANBERRY VINEGARETTE
3 cups unsweetened cranberry juice
1/4 cup dried cranberries
2 tbsp. fresh orange juice
2 tsp. dill or fennel, chopped fresh
Sea salt and black pepper to taste
1/2 cup dry red wine
2 tbsp. shallots, finely minced
1 tbsp. red wine vinegar
Honey or maple syrup to taste
1 tbsp. of olive oil
In a saucepan, combine the cranberry juice, wine and dried cranberries and bring to a boil. Boil over high heat until liquid is reduced to about 1 cup (6-8 minutes).
Meanwhile, in a small sauté pan, heat olive oil and sauté the shallots until soft, but not brown. Remove to a medium bowl and set aside.
In a blender or food processor, puree the reduced cranberries-cranberry juice mixture. Add puree to the softened shallots. Whisk in the rest of the ingredients, including the remaining olive oil, seasoning to taste with salt and pepper. Store in the refrigerator for up to one week. Serves 6.
HERB STEAK MARINADE
2 tbsp. Worcestershire sauce
1-1/2 tsp. meat tenderizer
1/4 rosemary
1/4 tsp. thyme (crushed)
1/4 cup vinegar (or wine vinegar)
2 tbsp. salad oil
1/4 tsp. marjoram
Marinate for 1/2 hour. Use with 3 lbs. chuck or round steak - 1.5 to 2 inches thick.