Ross
10-29-2004, 09:49 PM
Here's what we just finished eating a little while ago. Next time I'd double the sauce.
4 servings
2 pounds trimmed venison loin or trimmed ham sections
salt and pepper
2 tablespoons olive oil
1/2 medium red onion, chopped
1 bell pepper, sliced
3 garlic cloves, minced
1/2 cup chicken broth
2 tablespoons hoisin sauce (Asian section of most markets)
1 tablespoon Asian chili-garlic paste (same section)
2 tablespoons creamy peanut butter
4 cups warm cooked white rice
Season meat with salt and pepper. Heat oil in a large skillet over medium-high heat. Add deer and brown evenly until meat is rare. Remove meat from skillet. Add next 3 ingredients and sauté for 2 minutes. Stir in remaining ingredients and cook while stirring until smooth, about 2 minutes more. Reduce heat to low. Slice meat across the grain into 1/2-inch thick medallions. Return sliced meat to pan and heat through, but not beyond medium-rare. Serve with steamed rice.
Here's where I found the recipe:
http://www.thesportingchef.com/rc.asp?m=r&ri=25&rti=16
4 servings
2 pounds trimmed venison loin or trimmed ham sections
salt and pepper
2 tablespoons olive oil
1/2 medium red onion, chopped
1 bell pepper, sliced
3 garlic cloves, minced
1/2 cup chicken broth
2 tablespoons hoisin sauce (Asian section of most markets)
1 tablespoon Asian chili-garlic paste (same section)
2 tablespoons creamy peanut butter
4 cups warm cooked white rice
Season meat with salt and pepper. Heat oil in a large skillet over medium-high heat. Add deer and brown evenly until meat is rare. Remove meat from skillet. Add next 3 ingredients and sauté for 2 minutes. Stir in remaining ingredients and cook while stirring until smooth, about 2 minutes more. Reduce heat to low. Slice meat across the grain into 1/2-inch thick medallions. Return sliced meat to pan and heat through, but not beyond medium-rare. Serve with steamed rice.
Here's where I found the recipe:
http://www.thesportingchef.com/rc.asp?m=r&ri=25&rti=16