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Condiments, Sauces and Accompaniments
Your imagination and taste buds are all that
limit you in cooking creatively and
deliciously with venison.
Let's take a page from master chef Stephan
Pyles of
Stephan Pyles
Restaurant
in Dallas: In his cookbook, "The New
Texas Cuisine," he lists these mouthwatering
recipes:
Black Buck Antelope with
Smothered Onions and Sweet
Potato Tamales.
Carpaccio of Black Buck antelope with
Cascabel Chile Aioli.
Coriander-Cured Loin of Venison
with Sweet Onion Confit and
Tomatillo Fritters.
Smoked Rabbit-Black Bean
Tostadas with Goat Cheese-Roast
Garlic Cream
Southwestern Venison Burger
Venison Chili with Texas Goat Cheese
Venison Picadillo
Venison Steaks with Cranberry-Chipotle
Sauce and Saffron-Risotto
Cakes
Venison Tamales with Cranberries and
Pecans
Wild Boar, Pineapple, and
Tamarind Stew with Cilantro Rice Ring
Grilled Squab with Caramelized
Bananas and Mango Quesadillas
Jalapeno-Stuffed Smoke Dove with
Drunken Beans, Three Potato
Salad, and Rosy Relish
Molasses-Grilled Quail with
Horseradish-Turnip Puree and
Tomatillo-Jalapeno Chutney
Pheasant Braised in Tequila with Peaches
Roast Pheasant with Oyster-Pecan
Dressing
Seared Quail with Sweet Potato
Pancakes, Muscat Wine, and
Jicama-Orange Relish
Smoked Pheasant Salad with Jicama and
Goat Cheese.
In her book, "Animal, Vegetable,
Miracle," Barbara Kingsolver
suggests that the very best accompaniments
are those items that live and grow together,
both in the same neighborhood and/or in the
same season. Perhaps this is why
Turkey and Pecan Pie go so well
together. That is why Venison and
Stephan Pyles' Tamales with
Cranberries and Pecans go well
together, or venison and sweet
potatoes.
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