25 December 2005

Venison Burgundy

For Christmas this year, at the request of the kids. For venison, we used farm-raised elk we purchased at the Columbus North Market's "Poultry and Game". For the wine, we used a California Pinot Noir, I believe from Camelot but I don't remember for sure. This is a two-part recipe where you can eat both parts. Part one is a stew, and part two is the barbeque!

Ingredients, Part One

  • One venison brisket
  • Thyme (fresh or dried)
  • Minced garlic (we go through so much garlic we buy it in large jars pre-chopped and packed in oil)
  • Kosher salt
  • Freshly ground black pepper
  • Yellow onions, peeled and quartered
  • Whole crimini mushrooms
  • Carrots, roughly chopped
  • Burgundy, Beaujolais, or Pinot Noir wine

Thoroughly wash and rinse the brisket. Remove the membrane and any excess fat (there probably won't be too much excess fat on a fine beast like this; but it's important to remove the membrane since that will impart a gamey taste which is not entirely pleasant.)

Rub the venison with thyme, garlic, salt, and pepper. Place meat in crockpot. Add onions, mushrooms, and carrots. Add 1/4 to 1/2 bottle of the wine.

Cook on low heat for a very long time, at least 6-8 hours. Add liquid only if necessary, and season with salt and pepper to taste.

Serve with appropriate accompaniments to your taste, and of course, the rest of that bottle of red wine.

Ingredients, Part Two:

  • Leftover venison from Part One, cooled
  • Good barbeque sauce (we use Sweet Baby Ray's)
  • Sandwich buns

Chop the cooled leftover venison. Add barbeque sauce to moisten, and heat thoroughly in a deep skillet or saucepan. Serve on toasted buns. This barbequed game is simply extraterrestrial. Seriously, the BBQ was even better than the original stew, in my opinion, although both were hits all around.