Steakhouse butter- 5 ways to use it besides on a steak.

I’m hoping you’ve tried Steakhouse butter? If you haven’t, go over, read the recipe, then come on back here…

Okay, glad you thought that was fun. I didn’t share these pictures in that post, because at the time I just didn’t want to. Now I have more to the recipe, so I’m sharing more pictures! When I took the original pictures, Marius was all “Don’t take staged photos, take it of someone enjoying it…that means more!”

So I snapped this;

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Then he’s all “Oh emmm geeee why you take a picture of meeee”.

Kidding, he would NEVER say that. More like, “You better not put that on your blog”. Then I took this of his plate…

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Then how can you resist 9 month old Hamish?!

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He’s so little there!

So I’ve made Steakhouse Butter many ways now, and some of my favourite swaps include instead of red wine vinegar, use rum (but only half the amount as it’s stronger). Yum. Mac doesn’t like “that butter on my steaks” so we’re okay with using alcohol. I probably would still be fine if he did have a bit as it’s such small amounts.  I can’t help but think using beer would be pretty mind blowing as well. The point of the vinegar, is that it’s an acid and it adds that “Pop” of flavour you’re after. So Wine, Rum and beer all give that to you.

Now, don’t feel like you can only put it on steaks!! Tenderloins work too. Kidding. But they do.

Here’s 5 ways besides on a steak that you can enjoy it…

+Smeared on sliced open Stecca and broiled for garlic bread.

+Salt+Pepper your SKIN ON chicken (Add a bit of oil if it doesn’t have skin) and broil it, then spread a bit of Steakhouse Butter on in the same way you would on steaks.

+Tossed with Steamed Veggies. Yes please. 

+Used as the ‘fat’ to saute veggies in.

+In your mashed potatoes along with some milk.

Now go forth and use more butter!

Because Butter is Good for You. 

 

 

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Saturday Q&A Post- Loin Cookery and Crockpotin’

I recently got asked a couple questions by readers and I asked if I could share here in case others have questions as well!

And since I think a post needs a photo…here are some neat ones I took of Mare one night before he skinned out the head to boil it (He boils and keeps ever rack. Like the one in the banner at the top of the page)

 

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I’d like to ask you what is your favorite way to cook a venison loin? My boyfriend and hid dad like it breaded and fried in oil. I don’t like it that way. -Kasey J. 

Hi Kasey!
Check out this post here,http://venisonfordinner.com/2013/09/07/hunters-wife-i-got-yo-back/ I’m not quite sure what the loin is…maybe thats what we call the backstrap? From the back, along the spine? I just googled it and I think thats it.

I don’t like to cut it into steaks, I like to leave it in a long ‘roast like’ cut. BBQ’ing or broiling is terrific! I find it’s best rare as well.

Here’s how I do it: Marinate your backstrap a few hours to overnight in one of the marinades listed in the link above, or any other yummy marinade/spice rub you like! For BBQ, preheat your BBQ, then take your backstrap out of the marinade, shaking off any excess and put it on the BBQ. On medium high heat I cook about 8 minutes on either side, then let it rest for 10 minutes. For Broiling, heat up your broiler on high, with a rack in the middle of the oven. When it’s good and hot, put a pan with your backstrap, in the oven for 8 minutes on either side. Let rest ten minutes. This will give you a backstrap that looks like the one in this Thyme for Wine Marinade. Still rare, but definitely not blue rare by any means. If thats really too much red for you, try cooking 9 or 10 minutes on either side.

Then it’s just a matter of how you want it sliced, I like it paper thin melt in my mouth whereas Marius like thick steak like slices. You also can’t go wrong with Montreal Steak Spice and a bit of oil rubbed on the meat, then cooking it as mentioned above. My personal favourite? A Teriyaki marinade, cooked rare, sliced paperthin, cold the next day YUM IN MY TUM.

You can also check out the archives for everything under venison with this link. http://venisonfordinner.com/category/venison/

Do you have any venison crock pot recipes?  -Roxanne M.

Hi Roxanne!
I don’t have any specifically crock pot recipes on the blog, but any chili, stew, pulled beef or drip beef can be swapped out for venison and put in the crockpot. Rarely do I find recipes actually for venison, I just end up finding beef ones and using venison instead.
Here are some I like!
You could skip the browning and just chuck everything in the crockpot for this Lucky Venison Stew. (sorry for the bad photo!)

Again, this is an old post back when I took horrible photos! But this Cornmeal Cocoa Chili is delicious despite the horrific photos…

Here is an amazing Pulled Beef that I just use venison for from The Elliott Homestead. When I made it for the first time, I made a 5 qt crock FULL and brought it to a big family dinner. Most people didn’t know who made it and kept asking who brought the pulled pork! It wasn’t gamey tasting at all which converted the ‘game haters’ and impressed the hunters that were there! We then ate it on Stecca Buns (Instead of making baguettes, just cut chunks and stretch them into ciabatta style buns) with a ginger coleslaw my sister made. That blew everyones minds as well. It’s a make again, well worth the long ingredient list.

And this Drip Beef from the Pioneer Woman has been made many times in our house with venison! It was the first time we’d ever had Drip Beef that wasn’t cooked roast beef style it’s way more serving friendly, but just as drippy tasty juicy. I suggest napkins be on hand, or outdoor eating!

 

 

So! Can you help these Ladies? Do you have anything else to add?

 

3 recipes for Game Sausage Meat

I’ve been trying to post this forever. I even got out a package specifically for it…thawed it in the fridge, then got mastitis and Marius ended up cooking it. Since then, I haven’t cooked it in patties, if we’ve eaten it it’s been cooked crumbled up.

*Note, these recipes have not been tested stuffed in sausage casings, just frozen in 1 pound hunks for sausage patties or crumbled up sausage meat.*

I can’t tell you how many ways I like to use sausage meat. It’s like having really well seasoned ground venison around at all times! This is the first year I’ve made it, and no recipe sounded appealing enough for me. So I winged it. On 20-25 pound batches of meat. Boy was I brave and boy did they turn out well! You can make this with ground beef as well! Or any other game meat! I personally used a very lean venison.

Now lets talk fat, you need to have fat in sausage. No fat=Dry Sausage. Dry sausage=why bother. I got the idea from my sister to buy smoked pork jowls and grind them up (I have a meat grinder, I think you could do this in a food processor is small batches, partially frozen) into the meat. The flavour. OH THE FLAVOUR. If you can’t find smoked pork jowl, ask the butcher counter. If they can’t get it, try to get plain pork fat. It won’t have the smoked flavour, but it will still be wicked awesome.

A note about spices, we buy them from Mountain Rose Herbs. We love their quality, their price and that they’re organic! Can’t be beat.

All the ingredients have their place, so don’t omit willy nilly here! The wine/lemon/lime juice is the ‘acid’, it’s what makes the flavour pop. If you don’t like wine? Well, you wont taste it. If you’re family doesn’t use wine? You could use lemon juice, different flavour but will be equally tasty. I would add 1/2 the amount though. It also may seem like a lot of salt, but spread out it’s not much, and I guarentee you there is more salt in the packaged stuff! I used fresh lemons and limes, because you need the zest anyways. I prefer organic fruit when I’m using the peels, but I actually couldn’t get any this time. Oh well!

In lieu of a picture of the sausage, you’re getting one with me with a deer! I mean really, just picture some ground meat with flecks in it…you got it!

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Maple Fennel Game Sausage

This sausage has a hint of sweet and a hint of spice. If you reeeeally don’t like any spice at all (it’s subtle, but the 4 yr old doesn’t like it), lower amount to 1/2 or 1/3. I originally dubbed this the dinner sausage, then realized that a sweet sausage is nice with breakfast. It has flavour notes similar to a mild italian sausage. 

On the left is amounts for a 25 pound batch, the right is numbers for a 5 pound batch.

20 pounds lean venison~ 4 lb
 5 lb smoked jowl~ 1 lb (If using pork fat, use 2/3 this amount)
12 large garlic cloves~3
4 large onions~ 1 med
2/3 c (smoked) chile flakes~ 2 1/2 tbsp
1 c fine sea salt~ 3 tbsp+1 tsp
1 c whole fennel seeds~ 3 tbsp+1 tsp
60 turns fresh ground black pepper~ 12 turns
1 c red wine~3 tbsp+1 tsp
1/2 c maple syrup~ 1 tbsp+2 tsp
 
Cumin Lime Game Sausage
This one is ZESTY. Man it’s tasty. A little mexican tasting and perfect for tacos! We’ve also enjoyed it in rice and bean casseroles.
On the left is amounts for a 20 pound batch, the right is numbers for a 5 pound batch.
16 lbs lean venison~4 lbs
4 lbs smoked pork jowl~ 1 lb (if using pork fat, use 2/3 this amount)

4 tbsp zest lime~ 1 tbsp
1 c lime juice~ 1/4 c
4 large onions~ 1 onion
15 garlic cloves~ 4 clove
30 turns fresh ground black pepper~ 8 turns
1/2 c (smoked) chile flakes~ 2 tbsp
3/4 c find sea salt~ 3 tbsp
1 c whole cumin seeds~ 1/4 c
 
Lemon Rosemary Game Sausage
FRESH, is the biggest thing I have to say about this one. The really herby, slightly lemony taste is perfect for bright light flavours. 
3/4 c fresh lemon juice~ 3 tbsp
3 tbsp fresh lemon zest~ 2 tsp
16 lbs lean venison~ 4 lb
4 lbs smoked pork jowl~ 1 lb (if using pork fat, use 2/3 this amount)
3/4 c sea salt~ 3 tbsp
60 turns fresh ground black pepper~ 15 turns
1/4 c (smoked) chile flakes~ 1 tbsp
4 large onions~ 1 large onion
12 garlic cloves~ 3 cloves
4 c fresh rosemary leaves (1 1/3 c dry)~ 1 c fresh 1/3 c dry
 
The method is the same for all of them;
If you have a meat grinder: Run meat, then fat, then onions, garlic and dry spices (including fresh rosemary) through the grinder. Mix well, add in liquids. Let sit 30 minutes, taste test by frying a small patty, adjust as needed. Package in butcher paper, freezer bags or vacuum pack.
 
If you don’t have a meat grinder: Use pre ground meat. Use a food processor to finely chop partially frozen jowl to small uniform pieces. Then run onions and garlic through with dry spices(including fresh rosemary). Do in batches as needed for size of machine and batch. Stir in liquids. Let sit 30 minutes, taste test by frying a small patty, adjust as needed. Package in butcher paper, freezer bags or vacuum pack.
 
Now go forth and make sausage meat! It’s not just for the professional!

Wild Wild Wednesdays- Thyme for Wine marinade

**On Wild Wild Wednesdays I’ll share with you a new recipe for how to use your wild meat whether it be venison, elk or moose! I’ll also add in other wild foraged foods to delight you! I might throw in the odd recipe for chicken, duck or goose that could be adapted to wild meat. If you don’t have wild meat, feel free to sub a similar cut of beef!**

 

We had an “Uptown” meat the other night. Or “Downtown”, maybe, my Dad said, depending on what city you live in! It was my Grandmas birthday and we put out an amazing spread with very little cost on our part. Venison Backstrap and chantarelles are free for the taking, but require work, which is exactly what our sweat equity diet likes! So we served mashed potatoes mixed with steamed kale alongside venison backstrap topped with sauteed onions and chantarelles. Fit for Kings I tell you!

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I”m not sure if this is even a recipe? More of a method? Tender cut of meat=can marinade just 4 hours. Tougher cut of meat=marinade 24 hours.

Thyme for Wine Marinade

On a backstrap, tenderloin or steak of choice, sprinkle salt, pepper and dried or fresh thyme. I’d say over a 4 inch by 6 inch area I used a tablespoon of dried. Use 3 tablespoons if using fresh! Rub it all in there. Then, in a ziplock bag (You’ll chuck it after, so I like to use one I’ve already used once and washed for later use), pour 1/2 c red wine (I used a mix of blackberry and grape wine that had gone ‘sour’ and was no longer nice for drinking) and 1 tablespoon of olive oil. If you’re using more than 2 pound of meat, I’d adjust liquid amounts accordingly. Shake the liquid to mix, then add in the meat. Get as much excess air out as possible, close bag, put bag in a pan or bowl for extra insurance and refridgerate. Tougher the meat, the longer you’ll want, upto a day or two! I did just 8 hours for this backstrap. 30 minutes before cooking, take it out of the fridge. If it’s not possible, thats okay!, but meat that has come to room temp will cook better. You can bbq, pan fry or broil. This broiled on high 8 minutes on one side, 4 minutes on the other, then rested for 10 minutes, covered with tin foil. Poifect I tell ya! For other cuts, check out this guide here.  I find venison like ours that has no fat, is best cooked rare. No one needs to chew on shoe leather here! I also adore it thinly sliced. Leftover, sliced, cold, in a sandwich the next day? Can’t be beat.

Enjoy!

 

 

Steakhouse Butter

I figure I should just inundate you with venison recipes for the next bit. For those who are recipe whores *cough*  I mean those who really like new recipes, this can be your way of getting excited for hunting season! Fresh meat! Yes! Don’t know about you…but we sure eat lots when its fresh. Whats the point of packaging and freezing when I can eat it now?! Then after a couple weeks I’m all oh my goodness I need chiiiickennnn

So! Steakhouse butter! Last hunting season after Marius asked if we could please pretty please have steak and potatoes again, I pulled out my best these-are-such-first-world-problems pout and said steak? again? I like to appease him though, because when I do special things for him, he’s more likely to jump up and do the dishes after dinner. (kidding! He doesn’t jump up after dinner, he’s way too pooped. He does put clean dishes away after boys are in bed though). I’d seen this in my Chef at Home cookbook and decided to give it a try.

Well let me tell you! It was a winner! The following week we had impromptu dinner guests and I whipped out these on some basic grilled steaks. Lets just say I wowed them.

You can roll this up all fancy in a log to have slices…orrrr, just put it in a bowl and everyone takes a smear for their steak. I like that better, because when in a log, it has to be cold, and I’d rather have it room temperature to start melting right away on my steak!

steakhouse butter

Steakhouse Butter

1/2 c room temperature butter (Make note of whether it’s salted or unsalted because it will effect how you season this)

2 tbsp finely minced shallot, red onion, sweet onion, green onion, you pick!

1-3 cloves of garlic, finely minced, depending on potency (cheap supermarket or fresh homegrown?) and preferred garlicky ness.

1 tbsp finely minced parsley (you can switch this up for another green herb)

1 tbsp finely minced fresh thyme, or 1 tsp dried thyme

1-2 tbsp red wine vinegar (start with smaller, as sometimes it doesn’t want to all mix it. I don’t mind having a bit not mixed perfectly in)

Freshly ground pepper and sea salt to taste

Mix together all ingredients in a bowl. Done! Now top it on your grilled, pan fried or broiled steak and wow some people! Alternatively, you could put herbs, onion, garlic, vinegar in food processor, pulse until smooth, then add butter and pulse until combined. I’d have to own a food processor to try that, but I’m sure it would work fabulously.

Hunters wife? I got yo back.

As deer season gets closer and closer (T-3 sleeps) I thought I’d offer a bit of support for fellow wives of those men we thought were just our husband when we married them until deer season came along and they became a different person—A Hunter. Now, don’t get me wrong, I love going hunting too, but with a 10 month old, it just ain’t happening regularly. 

Marius is stoked to get me out more this year, as last year…well…lets just say I looked and walked like a beached whale/was recovering from this minor (MAJOR) ordeal called childbirth.

So while I am a ‘hunting gal’, more so I’m a ‘hunters wife’. I feel we need humour, endurance, and a host of good recipes to deal with the bagged deer and our changed husband. I don’t know about you? But mine’s already been scouting for weeks. I couldn’t figure out why he wasn’t home from milking this morning, even though he’d left 2 hours ago. Oh right, he’s scouting for deer. 

Bow sighted? Check!

Shotgun clean? Check!

Stocked up on ammo? Check!

Forbidding your wife to wash your sweater because it smells like the forest? Check!

Recipes? …recipes? I got yo back!

My Favourite way to make ground meat fancy? Korean Venison

Barbeque ready to grill up a tenderloin or tasty steak? Get on it!

Marinade for your tenderloin or steak? Balsamic Teriyaki all the way!

That marinade not quite your thing? Try Asian Honey Sesame!

Stew for the tougher cuts? Try Dill, Dijon, Lucky, or Basic!

Dang I could go for some Big Game Round Steaks right about meow.

Meatballs? Sweet and Sour all the way!

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(Bear hunting this spring. Rifles are illegal on our little island for hunting.)

I can’t say I wasn’t warned…my Mother-in-Law told me he’d become a different person.  I just didn’t quite believe her…

Now go on ye fellow wives! You can do this!

 

 

Tender, Tasty, Teriyaki Marinade

I’m in love with this marinade.

balsamic teriyaki

It was really hard to get this picture. I had Marius standing over my shoulder grabbing bites inbetween photos asking “Can we eat yet, can we eat yet?” You’d swear he was the three year old.

Get yourself some venison soaking in this, and you know you’re in for a delicious meal. Best part? Its amazing cold. So I love to make extra and have it on a salad the next day.

In the photo I did venison tenderloins (Not the big backstrap tenderloins that are more common, but the inner rib cage melt-in-your-mouth-like-butter ones. I think you have to butcher your own meat to know the difference.) and it was so worth it. This is a marinade you need in your back pocket to wow people!

The amazing thing is that you buy the cheapest balsamic you can…because you’re just going to be reducing it! I love fancy meals that are easy on the budget.

While I’ve never used any meat but venison for this, I KNOW it would be amazing with any other meat. Especially red meat or chicken! It could easily pair up with pork or salmon.

Balsamic Teriyaki Marinade

adapted from Steamy Kitchen cookbook. (Get it! Just do it. Now. And no, that’s not an affiliate link) (She also has a blog)

Marinades about 5 pounds of meat. I like to freeze portions as it’s a bit more labour intensive marinate to make)

3 tbsp butter

1 onion

9 cloves garlic

2 c balsamic vinegar

2 tbsp tamari (Or soy sauce. Do yourself a favour and get a decent healthy brand)

1/2 tsp sea salt

2 tbsp sweet rice vinegar

1 tbsp honey

Sauce onion and garlic in butter over medium heat. Add balsamic vinegar, get it bubbling, then turn down and let it simmer for 5 minutes. Add tamari, salt, rice vinegar and honey.

To use, pour some over meat in a liquid tight container. You don’t need to cover, just coat. 1/2 c per pound of meat approximately. The longer it sits the better, but atleast 2-3 hours. I have some chicken breasts sitting it it right now for 36 hours. They’re going to rock my world.

To cook, look up specific time directions in a book such as Better Home and Gardens for what cut and type of meat you’re using. These tenderloins did 3 minutes per side on a medium-high heat grill. I find with red meat, teriyaki is best good and rare!