Difference between revisions of "Spicy Venison Cacciatori"
| Line 1: | Line 1: | ||
| − | [[Category:Recipes | + | Submitted by [[:Category:Mack the Knife's Recipes|Mack the Knife]] |
| − | + | [[Category:Mack the Knife's Recipes]][[category:Venison]][[category:Dinner]] | |
| + | |||
| + | When I went to Ramsey Outdoor for hiking boots, there was a lady selling cookbooks. She made popcorn venison and was giving out samples. It was pretty good- breaded, floured and fried. So I bought her cookbook like a sucker. One of the recipes is "Tracks in the Snow cacciatore" which is similar to this. I've spiced it up and made it a coarser, hunter's dish as cacciatore is meant to be. Cacciatore means hunter: | ||
| + | |||
| + | [[image:Mackvencacc01.jpg]] | ||
| + | |||
| + | ==Ingredients== | ||
| + | *3 tsp olive oil | ||
| + | *6 fresh basil leaves | ||
| + | *oregano if desired | ||
| + | *3 large cloves garlic, roughly minced | ||
| + | *1 medium white onion, chopped | ||
| + | *2 long green hot peppers, chopped | ||
| + | *1 bell pepper, chopped | ||
| + | *2lbs cubed venison, chicken, or beef stew meat | ||
| + | *1lb small white mushrooms, cleaned with stems trimmed | ||
| + | *28oz can of peeled or crushed tomatoes | ||
| + | *3/4 cup red Italian wine | ||
| + | |||
| + | Served atop: | ||
| + | *1 1/2 cups long grain brown rice, or noodles | ||
| + | |||
| + | ==Prep== | ||
| + | First, cube your meat and pat it dry. Set it aside. | ||
| + | |||
| + | [[image:Mackvencacc02.jpg]] | ||
| + | |||
| + | Then chop your veggies. Don't worry about mincing things fine, except the garlic. The finer, the more flavor. The peppers and onions can be chopped coarsely. | ||
| + | |||
| + | [[image:Mackvencacc03.jpg]] | ||
| + | |||
| + | The porter is my reward for cooking this and not just searing the venison and throwing it on top of spinach, as planned. And yeah, that's an antler-handled skinning knife, that's what I used to cube and remove connective tissue. | ||
| + | I used Folonari Valpolicella for the wine. It's a decent table wine, nothing special, good with pasta. Which is how it will be consumed, on Sunday. | ||
| + | |||
| + | The mushrooms can just have the stems trimmed, and then cut the caps in half. | ||
| + | |||
| + | [[image:Mackvencacc04.jpg]] | ||
| + | ==Cook== | ||
| + | Heat the olive oil in a stew pot and soften your garlic, onions and peppers in it. Salt and pepper to taste. | ||
| + | |||
| + | [[image:Mackvencacc05.jpg]] | ||
| + | |||
| + | Then add the meat, browning it on all sides. | ||
| + | |||
| + | [[image:Mackvencacc06.jpg]] | ||
| + | |||
| + | TRY THE WINE! Add the wine and simmer for 3 minutes. | ||
| + | |||
| + | |||
| + | Add the mushrooms, then pour the tomatoes. I crushed them with the spatula, but you can squish them with your hands, or use crushed. Add the basil and spices, and simmer it for 2-3 hours on low heat. | ||
| + | |||
| + | [[image:Mackvencacc07.jpg]] | ||
| + | ==Service== | ||
| + | |||
| + | Here's what it looks like fully cooked: | ||
| + | |||
| + | [[image:Mackvencacc08.jpg]] | ||
| + | |||
| + | This is a little soupy, so I am simmering it with the cover off for a while longer. | ||
| + | |||
| + | I decided to serve it over long grain brown rice, baby. | ||
| + | |||
| + | [[image:Mackvencacc09.jpg]] | ||
| + | |||
| + | The rice is simple; I needed 1 1/2 cups, so I added 3 cups water and a dollop of butter. Bring it to a boil, then lower it to a simmer, cover and cook for 50 minutes. | ||
Revision as of 21:06, 27 June 2006
Submitted by Mack the Knife
When I went to Ramsey Outdoor for hiking boots, there was a lady selling cookbooks. She made popcorn venison and was giving out samples. It was pretty good- breaded, floured and fried. So I bought her cookbook like a sucker. One of the recipes is "Tracks in the Snow cacciatore" which is similar to this. I've spiced it up and made it a coarser, hunter's dish as cacciatore is meant to be. Cacciatore means hunter:
Contents
Ingredients
- 3 tsp olive oil
- 6 fresh basil leaves
- oregano if desired
- 3 large cloves garlic, roughly minced
- 1 medium white onion, chopped
- 2 long green hot peppers, chopped
- 1 bell pepper, chopped
- 2lbs cubed venison, chicken, or beef stew meat
- 1lb small white mushrooms, cleaned with stems trimmed
- 28oz can of peeled or crushed tomatoes
- 3/4 cup red Italian wine
Served atop:
- 1 1/2 cups long grain brown rice, or noodles
Prep
First, cube your meat and pat it dry. Set it aside.
Then chop your veggies. Don't worry about mincing things fine, except the garlic. The finer, the more flavor. The peppers and onions can be chopped coarsely.
The porter is my reward for cooking this and not just searing the venison and throwing it on top of spinach, as planned. And yeah, that's an antler-handled skinning knife, that's what I used to cube and remove connective tissue. I used Folonari Valpolicella for the wine. It's a decent table wine, nothing special, good with pasta. Which is how it will be consumed, on Sunday.
The mushrooms can just have the stems trimmed, and then cut the caps in half.
Cook
Heat the olive oil in a stew pot and soften your garlic, onions and peppers in it. Salt and pepper to taste.
Then add the meat, browning it on all sides.
TRY THE WINE! Add the wine and simmer for 3 minutes.
Add the mushrooms, then pour the tomatoes. I crushed them with the spatula, but you can squish them with your hands, or use crushed. Add the basil and spices, and simmer it for 2-3 hours on low heat.
Service
Here's what it looks like fully cooked:
This is a little soupy, so I am simmering it with the cover off for a while longer.
I decided to serve it over long grain brown rice, baby.
The rice is simple; I needed 1 1/2 cups, so I added 3 cups water and a dollop of butter. Bring it to a boil, then lower it to a simmer, cover and cook for 50 minutes.
