How to Make Simple Yet Delicious Venison

Scott Leysath |

How about making a mess of copies and sticking into this year’s Christmas card?

Most of us chef-types eat many of our meals in just a few minutes while standing over a sink late at night. We’ve been cooking, or talking or writing about food all day and, frankly, we’d rather be doing something besides taking an hour out of our free time to make a balanced meal. At the end of the day, I look more forward to a cold beer or a glass of good wine than hopping back into the kitchen. However, with a little advanced planning, it’s easy to pair a great chunk of venison with a few choice, preferably fresh ingredients and have it all fit comfortably into a single skillet.

Start with a trimmed piece of venison cut into 2 to 3-ounce morsels. Give it a generous coating of olive oil, salt, pepper and any other seasonings that make you happy. I’m partial to fresh (not jarred) minced garlic and some rosemary from the backyard. Let the flavors do their thing at room temperature for 15 minutes or so. Meanwhile, slice some wedges out of a potato and, if you’re in the mood, chop up some onion. Heat a thin layer of oil in a skillet over medium heat. Add the potato and onion and lightly brown for 5 or 6 minutes. Add the venison to the pan and brown on all sides until just done, not overdone. Add a splash of what’s left in that bottle of red wine, perhaps a dash of balsamic vinegar and season to taste with salt and pepper. Simple, delicious and best eaten while seated, not over a sink.

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