Recipes from the Ridge

by Jane Wilkinson It's Deer Season

Well, the second week of deer camp has come and gone and now what do you so with all that venison? Most cuts can be interchanged with beef or moose. Here are a few suggestions besides the normal sauté and fry ones.

Osso Buck-O

1/2 cup olive oil, divided 1 leek, chopped 3 carrots, chopped 2 celery stalks w/green tops, chopped 2 sprigs fresh rosemary 2 leaves fresh sage 1 wide strip lemon peel 1 cup tomato sauce 1 cup beef stock 1 shank (lg. bone, sm. amount of meat) 1 t. salt 1 t. black pepper 1 cup flour

(You may need to cut the shank to fit your pot.) Preheat the oven to 350 degrees. Heat a quarter-cup of the oil in a Dutch oven (or other heavy pot), and then add the leeks, carrots, celery, rosemary and sage. Cook, stirring until golden —about 12 to 15 minutes. Stir in the lemon peel, tomato sauce and the beef stock —simmer gently. Generously salt the meat (on the bone) and dredge in flour. Heat a quarter-cup of the oil in a skillet and then brown the shank quickly. Place the browned meat in the pot with the vegetables and stock, and cover. Place the pot in the oven and cook for one and a half to two hours. The meat will fall off the bone easily. Serves four to six. (Note: I tried this in a crockpot, but be aware of the size of the shank and use less liquid, depending on your crockpot size.)

Texas Venison Pie

1 (9") unbaked pie shell 1/2 lb. venison (steaks cubed, ground or sausage) 1/2 cup sliced onions 1 (4 oz.) can chopped green chilies 1 cup shredded mozzarella cheese 1 cup shredded Swiss cheese 2 T. flour 1 cup milk 4-5 dashes Tabasco® Sauce 4 eggs, beaten

Cover the pie plate with the shell and cover the shell with aluminum foil —bake at 450 degrees for five minutes. Remove the foil and bake for five more minutes. In a skillet, brown the meat and onion, and then drain well. Add the chilies and set aside. In a saucepan, combine the cheese and flour. Over low heat, whisk in the milk and cook until the cheese starts to melt. Add the hot sauce, blend in the beaten eggs one at a time —add the meat mixture last, and then pour into the cooked pie shell. Bake for 25 minutes at 325 degrees. Check for doneness in the center. Allow to sit for 10 minutes before cutting. Serves six.

Stuffed Loin of Venison

1 (3 lb.) venison loin roast 1 green pepper, chopped 8 scallions, chopped 1/2 lb. fresh mushrooms, sliced 1/2 lb. lean bacon 1/2 cup brown sugar 1/2 cup vinegar 1 1/2 cups soy sauce 2 t. sesame seed oil Fresh ginger, sliced thin (4-5 slices) 3 garlic cloves, minced 1 bunch scallions, chopped 1 cup beer

Mix together the sugar, vinegar, soy sauce, sesame oil, ginger, garlic, scallions and beer, and then place in a large pan. Cut the loin three-quarters of the way through and then lay it open and pound to half of its thickness. Spread the green pepper slices, scallions and mushrooms over one end of the meat. Roll tightly and wrap the meat roll with bacon —secure with toothpicks. Marinate for two to three hours in the fridge. Heat the oven to 400 degrees and place the meat on the middle rack. Braise for one hour. Baste a few times by turning the meat. Lower the temperature if the meat begins to brown too quickly. Allow the meat to sit before slicing. Serves six.