This recipe is truly delicious and an enjoyable way to cook and serve meat you've put on the table for your family. Serve it over pasta, polenta, or crusty bread (it doesn't matter), just make sure the people you love are at the table.
Venison Recipe
Ingredients:
3 lbs Venison Backstrap
2 Carrots
1 Onion
2 Celery Ribs
4 Garlic Cloves
1 tsp Thyme
1 Bay Leaf
1 Stick Butter
Olive Oil
2 tbsp Tomato Paste
1 Large Can Crushed Tomatos
2 Cups Chicken Stock
1 Cup Red Wine
Salt + Pepper
1 Bag Egg Noodles
All Purpose Seasoning
Directions:
1. Season the venison with the all purpose seasoning. Be very liberal with the seasoning--the meat can take it.
2. Put the venison in the smoker. Set the smoker at 275 degrees. Smoke the venison to an internal temperature of 180 degrees. This should take around 30 minutes. The meat will be finished in the pot; the intention of the smoker is to get that smoky flavor, not fully cook it.
3. Cut your backstrap into small chunks across the grain to release those chewy fibers.
4. Warm up your pot so that you can get a good sear on the meat. It needs to be around 425 degrees--nice and hot. Add olive oil and butter to the pan. The butter helps keep the olive oil from smoking.
5. Put your venison in the pot in an even layer; don't overcrowd the pot. Keep stirring it to get a nice caramelized flavor. Cook it until it browns and releases more juices. Not very long--just a few minutes.
6. Add in salt, onions, and celery. Stir and coat it all in that deer fat, olive oil, and butter.
7. Add tomato paste and garlic. Add in pickled banana peppers if you'd like an extra kick.
8. Put the pot back on the heat and cook for another 10 minutes.
9. Add red wine, about a cup, for a depth of flavor. Add crushed tomatoes. Add chicken stock. Add some sprigs bay leaf and thyme and another pinch of salt.
10. Put the pot back on the heat for another 30-45 minutes. Check it after 30 minutes to check the bubbling and consistency.
11. After it has reduced down and gotten thicker, take it off the heat and taste test. Add whatever spices or hot sauce you want to add at this point, and plate on top of cooked egg noodles.
