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

serves 6-8 as part of a main dish

INGREDIENTS:

3 lbs boneless pork shoulder/pork butt, cut into 3/4" thick pork steaks

kosher salt

Marinade:

1/2 cup soy sauce

1/4 cup sugar

1 tsp five spice powder

1/4 tsp white pepper

1/4 cup honey

2 tbsp Chinese sesame paste

2 tbsp Chinese rose wine

2 tbsp hoisin sauce

2 cubes red fermented bean curd + 1 tsp fermented bean curd liquid

2 tbsp grated fresh ginger

2 garlic cloves, minced

METHOD:

1. In a medium glass liquid measure, make the marinade by adding ingredients and mixing well. 

2. Season pork lightly with kosher salt. In the large ziplock bag, add pork and the rest of the marinade. Seal tightly and "massage" the marinade into the meat. Refrigerate pork and marinate for 6 hours or overnight.

3. Preheat oven to 400 F with a rack positioned in the upper third of the oven. 

4. Remove pork 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 25-30 minutes.

6. Flip the pork and baste with honey. Add more water to the bottom of the pan if it is dry. Turn on broiler and broil until carmelized, about 2-4 minutes. Repeat on the other side.

7. 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.