Friday, October 19, 2007
--Venison Au Jus
Venison Au Jus
Venison Cookbook 1993
2 pounds thinly sliced venison
2 strips bacon I used turkey bacon
1 medium onion, chopped
4 ounces mushrooms, sliced I used 8 ounces
¼ cup red wine vinegar
2 tablespoons Worcestershire sauce
Salt and pepper to taste
Fry the bacon in a skillet. Remove it and crumble the strips. Brown the meat, onions and mushrooms in the bacon drippings. Add the red wine vinegar, crumbled bacon, Worcestershire sauce, salt and pepper. Reduce heat and simmer uncovered for 30 or 40 minutes, stirring from time to time. Add a little beef stock or water if necessary.
This was the first taste of my husband's latest deer. I was worried that I wouldn't like it. I don't think we had any venison last year. But, fortunately, this was fine, albeit a little bit chewy. I can't bring myself to leave venison a little rare and I didn't cook it long enough to soften the meat fibers. There were no leftovers though so my husband didn't seem to mind.
The deer wasn't huge but it will supplement my grocery budget nicely. I'm sort of torn about a trip to Costco this weekend. I could stretch it out a little bit longer but I usually get my Halloween goodies there. I'm sure I could find something good to hand out in Wal-Mart. I'd actually like to skip it but my son enjoys seeing the costumes.
This is cookbook number 200! I've sampled almost 550 recipes from 200 cookbooks. That would have covered my entire collection when I started this blog but, um, my collection is a bit larger now.
Blast From The Past: Hunter’s Favorite Chili from December 2005. I might try this again and leave out the beans.
Question of the Day: What do you give out on Halloween?