Venison
Take a walk on the wild side and give these venison recipes a try. Lower in calories, cholesterol, and fat than most other meats, venison adds flavor to chili and stew recipes and even makes a delicious pot roast.
Venison
From LoveToKnow 1911
VENISON (pronounced venzon), originally a word meaning a beast of any kind killed in the chase, but now only applied to the flesh of the deer prepared for eating. The O. Fr. veneisun, venoison, &c., mod.
Venison
Related Category: Food and Cooking
(vn´zn) [O.Fr.,=hunting], term formerly applied to the flesh of any wild beast or game hunted and used for food but now restricted to the flesh of members of the deer family.
Venison casserole
By Elizabeth Guy
Venison is the name given to any of the species of deer sold as meat in the UK. The lean, red meat is low in fat and full of flavour and has become popular and widely available.
Venison may also be obtained in the wild, in certain areas where hunters are allowed. Deer hunting in the US is only allowed during certain times of the year, usually October through May.
Venison - Nowadays refers to meat from deer, although originally used to describe all game meat
Vermicelli - Extremely fine strands of pasta, with the name coming from the Italian for 'little worms' ...
3 lbs beef (lean, roast or venison roast)
1012 ozs cream of mushroom soup (fat free cream of mushroom soup undiluted)
1 cup cabernet sauvignon (wine or dry red wine) ...
venison Notes: The term venison applies to deer meat, elk meat, moose meat, caribou meat, and reindeer meat, all of which can be used interchangeably. Venison is very lean, so it's important not to overcook it.
Venison - meat of deer.
Vent - to allow the circulation or escape of a liquid or gas.
Vermicelli - Italian for little worms; used to describe very thin spaghetti; available in straight rods or twisted into a cluster.
Venison - The flesh of the deer.
Verde - [Spanish] green.
Verdolagas - [Spanish] purslane (greens).
Venison Glossary Term
A term most often used to refer to the meat of deer, but it actually refers...
Venus Black Rice Glossary Term ...
Venison - A term describing the flesh of deer.
Venue - A French term for the assembly and preparation of confections or pastries..
Vin - French for "wine".
Venison:
This term covers the meat from antelope, caribou, elk, deer, moose, and reindeer. Venison is probably the most popular large game meat eaten today.
Venison: ...
Venison: Meat from large game animals; often used to refer specifically to deer meat.
Vertical chopping machine (VCM): A machine, similar to a blender, that has rotating blades used to grind, whip, emulsify, or blend foods.
Venison and Prune Casserole Handle
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900g of venison or 2 neck cutlets of venison per person
12 shallots or 3 onions, quartered
50g butter
6 rashers streaky bacon, chopped
2 cloves garlic, crushed
300ml dry red wine
1 teaspoonful of dried mixed herbs
2 tablespoons plain flour ...
Hunter's Venison Stew with Wine and Dried Cherries
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Venison
Wild Boar
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cuissot (Fr.) Haunch of venison or boar.
culotte (Fr.) Rump of beef.
Cumberland sauce Red-currant jelly dissolved with port and flavored
with shallots, orange zest, and mustard-a traditional accompaniment
to venison and other game.
Capriolo (It.): roe deer; venison.
Capsaicin: the compound found in the placental ribs of a chili. Responsible for the heat of the chili causing watery eyes, a runny nose, sweating and burning.
Cimier A saddle of venison, usually of stag.
Ciseler To score both sides of a small fish to allow heat to penetrate quicker. Also to shred finely.
Clarify To clear stocks, soups or cooking fats.
When roasting venison, continually baste the meat to prevent it from drying out. Another method of basting the meat is to wrap the roasted venison in slices of bacon while it's cooking [source: Nummer].
British cooks sometimes use orange juice as a flavouring for meat stews, particularly venison. There are also Chinese (Cantonese) recipes taking orange juice as the basis of sweet-sour sauces to be used for stir-fried meat.
Cuts of venison such as neck, shoulder and shin are also suitable for pot roasting The meat is browned in a flameproof casserole, ...
Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper.
It is chunks of lamb, pork, chicken, beef, or venison that has been marinated for days in a tart sauce and then grilled on a metal skewer, usually over charcoal or gas.
haunch - A term used in a cut of meat, usually venison. One of the back legs of an animal with four legs that is used for meat (the leg and loin undivided, or, as more commonly called, the hind quarter) - a haunch of veal, venison, or wild boar.
Red meats such as beef, lamb, and venison, and certain game birds are often roasted to be "pink" or "rare" meaning that the center of the roast is still red. For reasons of hygiene this practice is not recommended with pork and poultry.
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A large member of the deer family. Elk meat is called "venison." Antelope, caribou, elk, deer, moose and reindeer meat is also classified as venison, the most popular large animal game meat in the U.S. Emmental cheese ...
Daging Rusa : Deer Meat or Venison.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z ...
Many British pubs are also notable for their extreme fondness for burger patties made from more exotic meats - common examples include venison burgers (sometimes nicknamed Bambi Burgers), ...
5 to 7 pounds of lean meat and bones (if your pile is more meat than bones, use 5 pounds, if more bones than meat, increase the amount) - this can include beef, veal, lamb, pork, ham (will have a distinct smoky flavor), or venison ...
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Uncooked Marinade for Beef, Lamb, or Venison
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A highly seasoned dried sausage made from pork, beef, or venison
Sauerbraten
A sour beef pot roast that has been marinated 3-5 days in a vinegar solution to sour the beef and served with a sour sauce ...
cuissot: haunch of veal, venison, or wild boar
cuit(e): cooked
cul: haunch or rear, usually of red meat ...
Spice mix( in the venison) Star anis, juniper berries, and black peppercorns, cinnamon. Spice mix (on the bream) Cumin, coriander, star anis, cardamom, dried orange rind and flour.
Best Elk dishes - easy Elk dishes - healthy Elk dishes
The Elk meat has a taste somewhere between beef and venison and is higher in protein and lower in fat than either beef or chicken.
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slices or strips of dried meat; tapang usa is dried venison
tapey
(Manobo) the yeast for making rice wine ...
Lard - Rendered and clarified pork fat. As a verb, to lard is to insert strips of fat into uncooked lean meat (such as venison) to tenderize and add flavor.
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One of the oldest brown sauces, invented in the 17th century by Frenchman Robert Vinot. Made with butter, flour, onions, wine bullion, seasoning, and French mustard. Used with goose, pork, and venison.
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Kumquat - A fruit which looks like a tiny orange. The rind is sweet and the flesh is tart. The fruit can be eaten rind and all, but it's most often found pickled, candied, in preserves or marmalade.
Recipe: Glazed Venison Pate
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Pemmican is a mixture of buffalo and/or venison, fat, and berries compressed into a cake and dried. Native American cuisine- the original jerky.
Earlier recipes for this used beef or venison meat and beef fat. It is used primarily as a filling for pies served during the Christmas holiday season.
Minestrone - An Italian vegetable soup with beans and pasta or rice.
 See also: Cooking, Sauce, Beef, Pork, Vegetable
  
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