Venison Dinner

Yesterday was the opening day of youth weekend for deer hunting. Matthew is 15 and he went hunting with his father. His hunt was successful! Our dinner last night was the Tenderloin fillet of Venison served with a mushroom and mustard sauce over rice, a side dish of pan grilled carrots and parsnips and green beans with almonds.

Venison is difficult to cook because it can generally be very tough. Actually, I think that last night was the first time I ever prepared a Venison dinner that was delicious.  If you have a good recipe please share it.

Norm, stored the meat and left out some tenderloin for dinner. Dinner for 3
Ingredients:
3 Venison Tenderloin Steaks              Carrots
2 Pieces of Bacon                               Parsnips
1/2 mushrooms                                    Olive Oil
1/2 cup of beef or chicken stock         Fresh Parsley
Dijon Mustard                                    Green  Beans
Rosemary                                           Sliced Almonds
Sour cream (low fat works well)          Butter
Rice

Start your rice, I like either brown rice or a mixed grain rice, it has more fiber.

Wash and cut your green beans and put in a small pan with about 1 1/2 of water. Steam for 2 minutes and drain. Turn the burner off.

Peel 2 carrots to every one parsnip. Slice both the carrots and parsnips. In a skillet heat up either Grapeseed

oil or Olive oil. Brown the carrots and parsnips stirring constantly over a medium high heat for about 3 minutes till slightly tender. Turn off the heat and cut fresh parsley bits and add salt an pepper.

To cook the Tenderloin, fry two pieces of bacon in a heavy skillet.
After the bacon is brown, remove the bacon and brown the venison at high heat in the bacon grease for 1 1/2-2 minutes on either side depending  on the thickness of the steak. Remove the meat from the skillet and keep in a warm oven (230 degrees F) on a plate or glass pan while you prepare your sauce and vegetables.

 After you remove your meat, sauté your mushrooms in the bacon grease and venison juices. Add 1/2 teaspoon of fresh or dried rosemary. When the mushrooms are slightly tender about 1 minute, add 1/2 cup of chicken broth and a tablespoon of Dijon mustard. Cook for about 2 minutes until slightly reduced and add 1/3 of a cup of sour cream. I use the low fat. Turn the heat off.

Add a teaspoon of butter to your green beans and heat up for a minute add a 1/4 cup of sliced almonds and salt.

Turn the heat onto your carrots and parsnips.

When all is heated you are ready to serve. Set the Fillets on the edge of the rice bed and arrange your vegetables so the colors look nice. Garnish with a piece of parsley

 Bon Appetite!