Baked Deer Meat
Submitted by nirvana
Venison marinated up to 48 hours in red wine, brandy, and aromatic herbs, then baked tender and served with a rich pan gravy, carrots, and onions. A hunter’s reward worth the wait.
YIELD
10 servingsPREP
20 minCOOK
45 minREADY
1 daysBaked Deer Meat
If you’ve got venison in the freezer and time on your side, this is the recipe to pull out.
Three pounds of deer meat soaks for up to two full days in a bold marinade of red wine, brandy, olive oil, garlic, and a fragrant mix of thyme, rosemary, bay leaves, whole cloves, allspice berries, and nutmeg.
All that time in the bath tenderizes the meat and drives those deep, woodsy flavors right to the bone.
After baking, the strained marinade gets thickened into a glossy gravy and everything comes together on a platter with carrots and onions.
This is old-world cooking for folks who know the value of patience.
Pro Tips
- Marinate the full 48 hours: Venison is lean and can be tough. The longer soak breaks down the fibers and mellows any gamey flavor.
- Use a decent red wine: You’re using five cups of it, so pick something you’d drink. A hearty Cabernet or Merlot works well.
- Strain before thickening: Get those whole spices and bay leaves out of the marinade before making your gravy. Nobody wants to bite into a clove.
- Slice against the grain: Venison should be carved thin against the grain for the most tender bite.
Ingredients
Directions
Combine all of the above ingredients except the carrots, onions, and corn starch, in a large container.
Stir. Add piece of deer meat and marinate for at least 24 hours, turning occasionally.
May be marinated for as long as 48 hours.
Bake.
Remove meat from marinade; strain marinade and thicken it with a little cornstarch and water, which have been returned to original cooking container.
Add meat, carrots, and onions.
Return to oven and heat thoroughly.
Arrange on serving platter and serve.
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