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By Whitney Wyatt/The Red River Sun—
CHILDRESS – Texas Parks and Wildlife Department shared some recipes to make wild game a holiday table tradition this holiday season.
The first one comes from professional chef Jess Pryles. She shared her stuffed venison recipe that is featured in her book Hardcore Carnivore.
Pryles even provided tips for cutting and trussing that will help make the stuffed venison a stunning dinner centerpiece, according to a release from Texas Parks and Wildlife Department. To make this dish, cooks will need a boning knife and some butcher’s twine.
Butterflying will take place with three major cuts, which will resemble a very narrow U shape when viewed from the end. Start by making the first cut about ½ inch from the bottom of the loin, stopping before cutting all the way through. Follow the curve of the loin to cut into the middle of the top part. Make the final cut, which will open up the piece into one even slab.
Then arrange the stuffing across the length of the loin. Measure and cut a section of twine at least three or four times the length of the loin. Make the first loop about ¾ of an inch from the end. Tie a loop and knot it securely. Make a second loop around the loin about ½ inch down, then pass the end of the twine from left to right underneath the loop, pulling to tighten. Continue the process, spacing the loops evenly. When the cook reachs the end of the loin, tie the final loop to secure the other end.
For those who want to keep it simple, chef Tim Love, who owns the Lonesome Dove restaurant in Austin, shared his Oh-So-Spicy Venison Ribs. The Texas Parks and Wildlife Department said this is another delicious choice.
Venison Backstrap Stuffed with Pecan and Cranberry
¾ cup pecans
½ cup dried cranberries
5 thyme sprigs
3 Tbsp dried breadcrumbs
¼ tsp ground nutmeg
¼ tsp freshly ground black pepper
½ tsp salt
2 ¼ ounces butter, melted
2 pounds of venison backstrap
- Pan roast the pecans in a skillet without any oil. Make sure not to burn them by tossing them regularly. Remove from heat and chop the nuts. Add the chopped cranberries, thyme (removing the stalks), shallots, breadcrumbs, nutmeg, salt and pepper. Stir together with melted butter.
- Butterfly the backstrap so it’s flat and even. Place the pecan and cranberry stuffing mixture in a log lengthwise down the middle. Pull the backstrap back together to encircle the stuffing and truss the meat by securing it with butcher’s twine.
- Salt and brush olive oil on the outside.
- Outdoors, grill with indirect heat for 10 minutes (or internal temperature of 130 degrees).
- For indoor cooking, sear the outside of the backstrap on all sides in a super-hot skillet, about two minutes per side. Then, place the oven-proof skillet in a preheated oven at 350 degrees for four to six minutes for perfect rare to medium-rare.
- Rest the meat on a cool plate covered loosely with aluminum foil for eight to 10 minutes before slicing into it.
Oh-So-Spicy Venison Ribs
1 rack of venison ribs, at least 3 inches long, at least eight bones on the rack
2 carrots, roughly chopped
1 jalapeño, split
½ celery stalk, roughly chopped
2 white onions, roughly chopped
½ tsp dried thyme
1 tsp whole black peppercorns
1 bay leaf
½ tsp ground cinnamon
6 cloves garlic
2 Tbsp red chile powder
½ tsp dried sage
- Place all ingredients in a roasting pan and cover with water.
- Cover the pan with plastic wrap and then aluminum foil.
- Place in a 250-degree preheated oven for eight hours.
- After eight hours, remove from roasting pan and place in fridge to cool for at least two hours.
- Once ribs have cooled, strain juice and reserve for future use.
- Slice cooled rack into individual ribs and serve.