Deer & Wild Rice with Raspberries

Not your everyday dinner.   And yes the photo looks quite pink, and it certainly was, that was the theme.  Don't bother trying this with ordinary meats such as beef, chicken or pork, I don't think it would work.  It does however work well with wild meats so maybe wild swine, if you can get it, would be okay.

These are thin fillets of deer but a big chunk like deer sirloin would work too.

Dear with Raspberry Wild Rice

Serves: 4

Ingredients

• 400 gr deer fillets [1#] (or loin)
  
• 1 liter water [1 quart]
• 3 strips lemon peel (or use orange peel)
• 1 t black pepper, cracked (very coarsely ground. I used a mortar)
• 1 bay leaf
• salt
• 80 gr wild rice [3 oz]
• 120 gr white rice [4 oz/ ½ C]
  
• 150 gr fresh raspberries (or 100 gr frozen & 50 gram fresh) [8 oz]
• 2 T lemon juice (fresh) (or orange)
• 4 T olive oil, virgin
• salt
• pepper

Procedure

1. Water, cold,  into a pot (for the rice)
2. Add lemon/orange rind, bay leaf, pepper and a good dash of salt
   • Bring to a boil
3. Add wild rice
   • Simmer 30 minutes
   • Meanwhile, skip down to doing the dressing
4. Add white rice
   • Simmer 20 minutes (or 15 minutes - until rice is tender)
   • Meanwhile, skip down to doing the meat
5. Drain excess water through a sieve
6. Mix gently with a fork into the raspberry dressing (see the following)
7. Taste for salt and pepper.  It will probably need both
   
   

   Raspberry Dressing

8. Zip 100 grams of raspberry with a little blender until very liquidy
9. Strain through a sieve into a big bowl (for the rice, later)
10. Add lemon/orange juice and olive oil and whisk to emulsify the dressing
    

    Meat

11. Grill your deer fillets over high heat (or under high heat if you're using the oven grill, as I did) or fry the deer loins
12. Plate the meat and rice, decorate with whole raspberries (and, if you used orange zest/juice, with fine orange slices)

Done

Notes

1. Put salt into the rice water before the rice.  Adding it later does not have the same effect at all

Deer - Two Ways: Way 2: Cold: Ciervo

This is not as much a recipe as a technique. The meat is roasted exactly the same as the other day but presented differently.

Properly done deer is quite a treat cold. In this case it's just the deer and the raspberry sauce although I considered making it into a Deer Salad.

Procedure:

1. Roast the deer. Perhaps even less well done than before (max internal temp of 55C [130F]
2. Slice very thinly. Maybe a ½cm [¼"]. Thin is the trick to being able to enjoy bunch of the sauce with each slice. We need lots of surface area to coat with sauce.
   
• For a salad cut the roast in half horizontally first so you make thin, narrow slices; a size like duck breast.
  
3. Arrange on a plate
• For a salad put the meat on top - don't mix it in with the greens
4. Puddle the raspberry sauce next to the meat
• For a salad thin the raspberry sauce with red wine vinegar and virgin olive oil (equal parts of each of the 3) to make a raspberry dressing
  

Done

Really, this is a sort of "what to do with leftovers" post

Looking at Red Deer: Ciervo

Today I'm looking for recipes to prepare some deer steaks. (apparently I'm on some kind of kick about meats other than, pigs, cows and chickens).


Photo: wikipedia: GNU Free Documentation License.

I know the family on The Island is bound to have lots of experience with this since some of them actually go out and hunt for their own food and/or get loads of venison from others who do. I seem to recall having some bear sausage last time I visited - and looking forward to trying some variants again when I'm over there in August.

I'm thinking of marinating them and then just frying 'em up and making some kind of fruit sauce to go with it.