deer

Roast Venison

recipe adapted from Maui Nui

serves 6

INGREDIENTS:

3 lbs butterflied venison leg

RUB:

1 tbsp kosher salt

1 1/2 tbsp brown sugar

1 1/2 tbsp smoked paprika

2 tsp ground black pepper

2 tsp garlic powder

2 tsp dried thyme

2 tsp mustard powder

1 tsp onion powder

1 tsp ground allspice

1 tsp ground juniper (optional)

Avocado or olive oil

METHOD:

1. In a small bowl, make the seasoning rub by combining all spices. Mix well and set aside.

2. Prepare butterflied venison by trimming any visible sinew or silver skin. Drizzle oil over venison and sprinkle rub all over. Pat down to make sure the rub adheres well to the meat.

3. Place venison in a large plastic bag or container along with any excess rub and seal tightly. Place in fridge and let cure overnight or up to 2 days.

4. Preheat oven to 200F. Remove venison from the fridge and place on a roasting rack. Roast in the middle of the oven until a meat thermometer inserted in the thickest part of the roast reaches 115F. Turn on the broiler to give the meat some colour, but remove from oven once the internal temperature reaches 120F for medium rare. Let rest for 15-30 minutes.

5. On a clean cutting board, slice venison thin on a bias. Garnish and serve.

Wild deer hunted and dressed in Missouri:

Thanksgiving rolls

 

Chinese BBQ Pork 叉燒

Char Siu 叉燒

recipe adapted from The Woks of Life

serves 6-8 as part of a main dish

INGREDIENTS:

3 lbs boneless pork shoulder/pork butt, cut into long 3" strips

3 garlic cloves, minced

Marinade:

1 tbsp kosher salt

1 1/2 tsp five spice powder

1 1/2 tsp white pepper

3 tbsp honey

3 tbsp Shaoxing rice wine

3 tbsp hoisin sauce

3 tbsp soy sauce

1 tbsp hot water

METHOD:

1. In a medium glass liquid measure, make the marinade by adding ingredients and mixing well. Remove 2 tbsp of the marinade and place in a small bowl. Cover and place reserved marinade in the refrigerator.

2. In the large ziplock bag, add pork, garlic and the rest of the marinade. Seal tightly and "massage" the marinade into the meat. Refrigerate pork and marinate for 5-6 hours or overnight.

3. Preheat oven to 475 F (246 C) with a rack positioned in the upper third of the oven. 

4. Remove pork and reserved marinade from the fridge. Line a baking sheet with foil and place a metal rack on top. Pour 1 1/2 cups of water into the pan to prevent drippings from burning or smoking. Spray Pam or any other non-stick spray on the rack.

5. Place pork on rack, leaving as much space as possible between pieces. Roast for 10 mins and then lower the oven to 375F (190C) and continue roasting for another 15 mins.

6. Flip the pork and rotate the pan. Roast for another 15 mins.

7. Flip the pork and baste with reserved marinade. Add more water to the bottom of the pan if it is dry. Roast for the final 10 mins.

8. If the pork is not caramelized enough, turn on the broiler to crisp and add more colour.

9. Remove from oven and let rest at least 15 mins before slicing. You can top with pan juices or additional honey. Serve with rice and other side dishes.