I'm finally back up here. I know you all missed me terribly ("Siobhan
who?").

I've bought some venison for our holiday dinner. I was wondering what YOU
would serve with your venison if you were having a holiday dinner of
venison!

I'm going to be getting the following:

Venison Variety
1 lb Venison Tender Morsels
1 lb Venison Kabobs
1 lb Venison Noisette
1 lb Venison Ground
1 lb Venison Chili
1 lb Venison Stew Chunks

--
Siobhan Perricone
"Who would have thought that a bad Austrian artist who's obsessed with the human physical ideal could assemble such a rabid political following?"
- www.theonion.com

"Siobhan Perricone" > wrote in message
...
> I'm finally back up here. I know you all missed me terribly ("Siobhan
> who?").
>
> I've bought some venison for our holiday dinner. I was wondering what YOU
> would serve with your venison if you were having a holiday dinner of
> venison!

I would serve it with the same sides as you would beef, such as potatoes, a
winter salad, maybe some braised carrots? My brothers and Dad are both avid
hunters, so I have eaten a lot of venison in my life. Recently, my brother
got an axis deer, which I believe is orginally from Africa? Anyway, I have
to say it was some of the best meat I have ever eaten and I didn't eat
venison voluntarily until a few years ago! It is much more tender than
regular venison, but it tasted very similar to good sirloin steak. I hope
yours turns out well whatever you decide to do with it.

"Siobhan Perricone" > wrote in message
...
> I'm finally back up here. I know you all missed me terribly ("Siobhan
> who?").
>
> I've bought some venison for our holiday dinner. I was wondering what YOU
> would serve with your venison if you were having a holiday dinner of
> venison!
>
> I'm going to be getting the following:
>
> Venison Variety
> 1 lb Venison Tender Morsels
> 1 lb Venison Kabobs
> 1 lb Venison Noisette
> 1 lb Venison Ground
> 1 lb Venison Chili
> 1 lb Venison Stew Chunks
>

Welcome back!

Here are 2 sauces that I've had good luck with.

Gooseberry Sauce

1 cup dried gooseberries
1 cup black cherry juice
2 cups meat stock (the original recipe calls for veal, but chicken or pork
stock would be fine)
1 tsp salt
1 tsp black pepper

Combine the gooseberries and cherry juice and cook over medium heat for
about 10 minutes or until just a bit syrupy. Add the stock, salt and pepper
and simmer for about 15 minutes. Set aside.

Dried Cherry Sauce

3/4 cup dried black cherries
3 cups black cherry juice
2 cups meat stock

Same technique as the gooseberry sauce.

Both of these can be made ahead of time and reheated just before dinner.
They're sweet but certainly not like pancake syrup.

On the side? Baked yams and a pico de gallo.

Jack Hambre

"Jack Schidt®" > wrote in message
m...
>
> "Siobhan Perricone" > wrote in message
> ...
> > I'm finally back up here. I know you all missed me terribly ("Siobhan
> > who?").
> >
> > I've bought some venison for our holiday dinner. I was wondering what
YOU
> > would serve with your venison if you were having a holiday dinner of
> > venison!
> >
> > I'm going to be getting the following:
> >
> > Venison Variety
> > 1 lb Venison Tender Morsels
> > 1 lb Venison Kabobs
> > 1 lb Venison Noisette
> > 1 lb Venison Ground
> > 1 lb Venison Chili
> > 1 lb Venison Stew Chunks
> >
>
> Welcome back!
>
> Here are 2 sauces that I've had good luck with.
>
> Gooseberry Sauce
>
> 1 cup dried gooseberries
> 1 cup black cherry juice
> 2 cups meat stock (the original recipe calls for veal, but chicken or pork
> stock would be fine)
> 1 tsp salt
> 1 tsp black pepper
>
> Combine the gooseberries and cherry juice and cook over medium heat for
> about 10 minutes or until just a bit syrupy. Add the stock, salt and
pepper
> and simmer for about 15 minutes. Set aside.
>
> Dried Cherry Sauce
>
> 3/4 cup dried black cherries
> 3 cups black cherry juice
> 2 cups meat stock
>
> Same technique as the gooseberry sauce.
>
> Both of these can be made ahead of time and reheated just before dinner.
> They're sweet but certainly not like pancake syrup.
>
> On the side? Baked yams and a pico de gallo.
>
> Jack Hambre
>
>

sour cherry /cranberie and yoghurt sauce
get a couple of pints of drained full fat greek yoghurt rub some all over
the joint to be dry roasted and let stand for at least overnight covered in
fridge preferably up to four days in advance . dry roast on a rack with no
basting in a moderate oven for 15 mins per pound .
suace is dried cherries or cranberries ... 2 handfulls
dried chillies, star annise salt and pepper to taste
4 tablespoons of redcurrant/ blackcurrant / jelly
1.5 pints of remaining youghurt
blitz in blender ,thin with alcohol of choice { vodka. aqua
vida. ouzo. fruit schnapps etc.....}
let stand as required for flavour to develop
warm gently before seving and addd any juices from meat
being carefull not to split
serve with lots of mashed potatoe and swede plus a green
veg .
Also very good with dill and mustard.
enjoy
merry xmas
andy
"Jack Schidt®" > wrote in message
m...
>
> "Siobhan Perricone" > wrote in message
> ...
> > I'm finally back up here. I know you all missed me terribly ("Siobhan
> > who?").
> >
> > I've bought some venison for our holiday dinner. I was wondering what
YOU
> > would serve with your venison if you were having a holiday dinner of
> > venison!
> >
> > I'm going to be getting the following:
> >
> > Venison Variety
> > 1 lb Venison Tender Morsels
> > 1 lb Venison Kabobs
> > 1 lb Venison Noisette
> > 1 lb Venison Ground
> > 1 lb Venison Chili
> > 1 lb Venison Stew Chunks
> >
>
> Welcome back!
>
> Here are 2 sauces that I've had good luck with.
>
> Gooseberry Sauce
>
> 1 cup dried gooseberries
> 1 cup black cherry juice
> 2 cups meat stock (the original recipe calls for veal, but chicken or pork
> stock would be fine)
> 1 tsp salt
> 1 tsp black pepper
>
> Combine the gooseberries and cherry juice and cook over medium heat for
> about 10 minutes or until just a bit syrupy. Add the stock, salt and
pepper
> and simmer for about 15 minutes. Set aside.
>
> Dried Cherry Sauce
>
> 3/4 cup dried black cherries
> 3 cups black cherry juice
> 2 cups meat stock
>
> Same technique as the gooseberry sauce.
>
> Both of these can be made ahead of time and reheated just before dinner.
> They're sweet but certainly not like pancake syrup.
>
> On the side? Baked yams and a pico de gallo.
>
> Jack Hambre
>
>

On Wed, 17 Dec 2003 20:09:53 -0500, Siobhan Perricone
> wrote:

>I'm finally back up here. I know you all missed me terribly ("Siobhan
>who?").
>
>I've bought some venison for our holiday dinner. I was wondering what YOU
>would serve with your venison if you were having a holiday dinner of
>venison!
>
>I'm going to be getting the following:
>
>Venison Variety
>1 lb Venison Tender Morsels
>1 lb Venison Kabobs
>1 lb Venison Noisette
>1 lb Venison Ground
>1 lb Venison Chili
>1 lb Venison Stew Chunks

I like something sweet on the side with venison, but strong enough in
flavor that it doesn't get lost with the venison. I have made a
butternut squash and apples dish that suits it well, I think. I have
nothing written down & usually wing it, but here goes:

Peel, seed & slice one butternut squash & alternate layers in a baking
dish with 2 peeled, cored & sliced apples (grannies or any
available/favorite cooking apple that'll hold its shape).

Sprinkle well with freshly grated nutmeg, a smidge of cinnamon & about
a third of a packed cup of brown sugar, dot generously with butter and
bake (350), covered until just starting to get fork tender. Remove
cover & bake until bubbly.

YOu can toss in some raisins, too, if you like, or substitute maple
syrup for the sugar.

I have a hunk o' venison in the freezer & I think I am going to do
this myself this weekend.

Now I have a question....what does a nice Jewish girl do with a
present of a huge spiral cut ham? Serve it with potato latkes?

Boron

"Siobhan Perricone" > wrote in message
...
> I'm finally back up here. I know you all missed me terribly ("Siobhan
> who?").
>
> I've bought some venison for our holiday dinner. I was wondering what YOU
> would serve with your venison if you were having a holiday dinner of
> venison!
>
> I'm going to be getting the following:
>
> Venison Variety
> 1 lb Venison Tender Morsels
> 1 lb Venison Kabobs
> 1 lb Venison Noisette
> 1 lb Venison Ground
> 1 lb Venison Chili
> 1 lb Venison Stew Chunks

I don't eat meat but my girlfriend loves to make venison for special
occasions. She browns chunks of venison in a cast iron dutch oven, deglazes
with red wine, throws in lots of morel mushrooms, and roasts it in the oven
for a long time (dutch oven and all). She says it's to die for.

Boron Elgar wrote:
> On Wed, 17 Dec 2003 20:09:53 -0500, Siobhan Perricone
> > wrote:
>
>
>>I'm finally back up here. I know you all missed me terribly ("Siobhan
>>who?").
>>
>>I've bought some venison for our holiday dinner. I was wondering what YOU
>>would serve with your venison if you were having a holiday dinner of
>>venison!
>>
>>I'm going to be getting the following:
>>

<snip>

Hi Siobhan,

Did ya get dug out from under that white stuff yet? ;-)

I totally agree with the poster who said to treat it as you would beef
but venison does *not* take to being over done at all. Unless of course
you're doing a pot roast style of meal.

If you have to flavor it up with all kinds of things to eat it then it's
obviously not "your cup of tea". In which case get some dry ice,
package it up and send it to Steve Calvin 4 ..... ;-)

"C. James Strutz" > wrote in message
...
>
> "Siobhan Perricone" > wrote in message
> ...
> > I'm finally back up here. I know you all missed me terribly ("Siobhan
> > who?").
> >
> > I've bought some venison for our holiday dinner. I was wondering what
YOU
> > would serve with your venison if you were having a holiday dinner of
> > venison!
> >
> > I'm going to be getting the following:
> >
> > Venison Variety
> > 1 lb Venison Tender Morsels
> > 1 lb Venison Kabobs
> > 1 lb Venison Noisette
> > 1 lb Venison Ground
> > 1 lb Venison Chili
> > 1 lb Venison Stew Chunks
>
> I don't eat meat but my girlfriend loves to make venison for special
> occasions. She browns chunks of venison in a cast iron dutch oven,
deglazes
> with red wine, throws in lots of morel mushrooms, and roasts it in the
oven
> for a long time (dutch oven and all). She says it's to die for.
>
>

That sounds great to me. I like to add red wine and mushrooms when making
beef stock, so why not with venison?

Jack Vicarious

if you like Venison steak - try soaking it in milk prior to cooking
like (2) two hours or so..

the Venison - soaked in milk is wonderful - almost looks like veal...

cook as you would any beef !

mike in Pittsburgh !



Siobhan Perricone > wrote in message >. ..
> I'm finally back up here. I know you all missed me terribly ("Siobhan
> who?").
>
> I've bought some venison for our holiday dinner. I was wondering what YOU
> would serve with your venison if you were having a holiday dinner of
> venison!
>
> I'm going to be getting the following:
>
> Venison Variety
> 1 lb Venison Tender Morsels
> 1 lb Venison Kabobs
> 1 lb Venison Noisette
> 1 lb Venison Ground
> 1 lb Venison Chili
> 1 lb Venison Stew Chunks

sounds simlar to my post earlier ...... dairy interaction
"mike mag" > wrote in message
om...
> if you like Venison steak - try soaking it in milk prior to cooking
> like (2) two hours or so..
>
> the Venison - soaked in milk is wonderful - almost looks like veal...
>
> cook as you would any beef !
>
> mike in Pittsburgh !
>
>
>
> Siobhan Perricone > wrote in message
>. ..
> > I'm finally back up here. I know you all missed me terribly ("Siobhan
> > who?").
> >
> > I've bought some venison for our holiday dinner. I was wondering what
YOU
> > would serve with your venison if you were having a holiday dinner of
> > venison!
> >
> > I'm going to be getting the following:
> >
> > Venison Variety
> > 1 lb Venison Tender Morsels
> > 1 lb Venison Kabobs
> > 1 lb Venison Noisette
> > 1 lb Venison Ground
> > 1 lb Venison Chili
> > 1 lb Venison Stew Chunks

Boron Elgar wrote:

> Now I have a question....what does a nice Jewish girl do with a
> present of a huge spiral cut ham? Serve it with potato latkes?

Sounds like a plan to me. I don't know how many people you are
serving, but if it is a large ham and it is only a couple of people,
you might want to consider cutting half off (along the bone, not
through it) and freezing it. Old saying, forever is two people and
a ham.

Of course, if you were just kidding and wouldn't eat ham, I'm sure
the local food bank would love to have it.

nancy

Siobhan Perricone wrote:
>
> I'm finally back up here. I know you all missed me terribly ("Siobhan
> who?").
>
> I've bought some venison for our holiday dinner. I was wondering what YOU
> would serve with your venison if you were having a holiday dinner of
> venison!

Hi Siobhan,
Where ya been? I'd probably do something with
wild rice - maybe a wild rice and dried sour
cherry pilaf. I think a corn pudding would go
nicely - anything with corn. For a green veggie
(I'm not big on most of the green veggies - I like
peas and limas and green beans) maybe a green
tossed salad with whatever sorts of things you like
in it. How about a fruit salsa of some sort?
If you'd rather potato than rice I'd highly recommend
the German dish Himmel und Erde (literally Heaven and
Earth) which is merely mashed potatoes and apples.
It really is heavenly and I think would go great with
venison. I always serve it when I make sauerbraten.
In fact, many German recipes would go well with
venison.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Thu, 18 Dec 2003 08:51:49 -0500, Steve Calvin >
wrote:

>Boron Elgar wrote:
>> On Wed, 17 Dec 2003 20:09:53 -0500, Siobhan Perricone
>> > wrote:
>>
>>
>>>I'm finally back up here. I know you all missed me terribly ("Siobhan
>>>who?").
>>>
>>>I've bought some venison for our holiday dinner. I was wondering what YOU
>>>would serve with your venison if you were having a holiday dinner of
>>>venison!
>>>
>>>I'm going to be getting the following:
>
>Did ya get dug out from under that white stuff yet? ;-)

Every time we do, they dump more on us! It was beautiful driving home
tonight after seeing Return of the King, though. The snow is still coating
the trees and the sparkly lights were just so sweet.

>I totally agree with the poster who said to treat it as you would beef
>but venison does *not* take to being over done at all. Unless of course
>you're doing a pot roast style of meal.

I'm getting tenderloin like steaky things (maybe more sirloiny), so I'll be
just cookin' 'em like steaks and not over doning them at all.

And thanks everyone for the great responses! I'm probably going to go with
a lightly sweet fruit thingie and yams.

--
Siobhan Perricone
"Who would have thought that a bad Austrian artist who's obsessed with the human physical ideal could assemble such a rabid political following?"
- www.theonion.com