We are hunters and we are Venison eaters over beef. Most people say they have no idea what to do with Venison and I tell them to treat it like beef. Just be mindful of your heat and all should be good. But, I also should add, that a Venison steak on the grill will cook up quicker & dry out if the heat is too high and you cook it too long. Low & slow is the best way to treat Venison on the grill/BBQ.
Today's dish cooking method is done with a crock pot. I love my crock pots. I have two and some days feel the need for three. I know, serious cooking on those days and then that means freezing and canning is involved but that is another blog post.
I used Buckthorn honey in my dish. I love the rich flavor of Buckthorn honey. Mmmmmmm.
I added a bit of powdered ginger, bay leaves, dehydrated leeks (makes your own during the summer), dehydrated mushrooms, a few juniper berry's and whole black pepper.
For the Balsamic Vinegar, I blended 25 year old, 18 year old, and Vanilla Balsamic Vinegar. The 25 year old BSV was a holiday gift from the Oilerie in Maple Grove. the other two I purchased at the Olive Grove in Mendota Heights.
After the meat cooked I made a gravy with the liquid. What you need for this is two table spoons of butter and two table spoons of flour and liquid from the crock pot. Melt the butter completely, then slowly add a bit of flour, stir into melted butter, add a bit more stir into melted butter and make sure flour in completely cooked. It will be a huge thick lump. Now slowly add the liquid about an 1/8 of cup at a time. Stir, stir, stir do not let it become a clotted mess.
I used about 2 1/2 cups of the liquid.
Turn your heat down so you do not scorch the bottom of the pan.
I served the meat over polenta. 4 cups of water, 1 cup of cornmeal, and 2 tablespoons of butter.
For the vegetable, peas.
I will add photos on Monday. I forgot to take photos tonight.
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