My favorite gifts are those of food. Whether its’ venison from one of my brother-in-laws hunts or pheasant from my uncle Craig, the gift of food is always the best. These gifts do come with an alternative motive, being that Molly and I have to cook for them, though this motive is a good one as not only do we get the gift of cuisine but the gift of family and the story of how the feast came to our table.
Venison bites “Minnesota Style”
This is the easiest recipe I have ever tried (I tend to say this a lot). It makes for a great appetizer for the football game or even just sitting around the house on a cold day watching movies or playing video games (all of which Molly tells me is me being non-productive). This is also a great recipe to introduce venison to a first timer.
For this recipe I use a sauce I found at the Prior Lake farmers market earlier this fall. It is based out of Eagan and called “Spooky All Natural Hot Sauce”.
2 pound cubed venison roast (about 1 ½ inch thick)
1 cup flour (seasoned with a little salt and pepper)
2 Tbs Olive oil
1 clove garlic
1 cup hot sauce
2 cups Frontenac
A little patience
The how:
In a large skillet heat the oil. Dredge the cubed venison in the seasoned flour. Toss the floured venison in the skillet and brown each sides of the cubed meat. Once these are brown add the wine, hot sauce & garlic. Bring to a boil for one minute then turn the heat down to a simmer for ½ hour.
The smokiness of the wine and the sauce make for a great combination.
\m/ Richard
P.S. I found the website for the sauce. Keep it local!
http://www.spookygourmethotsauce.net/index.html
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