5.0 – 3 reviews • Venison Recipes
| Level: |
Intermediate |
| Total: |
2 hr |
| Active: |
1 hr 10 min |
| Yield: |
2 servings |
Ingredients
- 1 pound venison loin, cut into two 8-ounce portions
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- Salt and pepper
- Salt and pepper
- 1/4 cup olive oil
- 8 ounces new potatoes, halved
- 5 cloves garlic, crushed
- 3 sprigs thyme
- 2 serrano chiles, slit lengthwise but left whole
- 1 finger ginger, peeled and roughly chopped
- 1 lemon, juiced
- 4 cups beef stock
- 1 pint cremini mushrooms, quartered
- 1 tablespoon unsalted butter
- 1 bunch Swiss chard, finely chopped
- 4 cups chicken stock
Instructions
- Sprinkle the venison with the coriander, cumin, and some salt and pepper, then drizzle with the olive oil. Marinate in the refrigerator at least 30 minutes.
- Combine the new potatoes, garlic, thyme, serranos, ginger, lemon juice and beef stock in a medium saucepan. Bring to a boil and cook until the potatoes are tender, about 15 minutes. With a slotted spoon, remove the potatoes to a large saute pan, reserving the cooking liquid. Add the cremini mushrooms, the butter and some salt and pepper to the pan. Saute over medium-high heat, allowing the potatoes to brown; then add 1 tablespoon of the cooking liquid to create a glaze, about 5 minutes. Set aside.
- Combine the Swiss chard and chicken stock in a medium saucepan and season with salt and pepper. Cook until the chicken stock is reduced by half, about 15 minutes. Set aside.
- Prepare a gas or charcoal grill for high heat.
- Remove the venison from its marinade. Grill for 4 minutes on each side for medium rare.
- To serve, bring all the components together for your deconstructed pot roast, and enjoy.