Best 4 Katos Tender Roast Venison Recipes
Venture into the realm of culinary delights with Kato's Tender Roast Venison, a symphony of flavors that will tantalize your taste buds. This carefully curated collection of recipes offers a journey through the culinary landscape, presenting venison in its most succulent and delectable forms. From the classic Roast Venison with Red Wine Sauce, where the rich, gamey meat is elevated by a velvety red wine reduction, to the adventurous Venison Tacos with Chipotle Crema, where venison meets a vibrant fusion of Mexican spices and creamy chipotle sauce.
For those seeking a hearty and comforting meal, the Venison Stew with Vegetables and Barley is a must-try. Tender venison simmers in a flavorful broth, accompanied by a medley of vegetables and hearty barley, creating a symphony of textures and flavors. If you're in the mood for something lighter, the Venison Carpaccio with Arugula and Parmesan Salad is a refreshing option, where thinly sliced venison is paired with peppery arugula, nutty Parmesan cheese, and a tangy vinaigrette dressing.
Indulge in the richness of Venison Shepherd's Pie, a classic comfort food elevated with tender venison, savory vegetables, and a golden mashed potato topping. Experience the exotic allure of Venison Satay with Peanut Sauce, where succulent venison skewers are grilled to perfection and served with a luscious peanut sauce. And for a taste of the wild, try the Venison Chili with Cornbread, a hearty and flavorful chili that captures the essence of the great outdoors.
Each recipe is meticulously crafted to showcase venison's unique characteristics and versatility. Whether you're a seasoned venison enthusiast or a culinary adventurer seeking new horizons, Kato's Tender Roast Venison collection promises an unforgettable gastronomic experience. Prepare to embark on a journey of flavor and indulge in the delectable creations that await you.
BONE-IN BLADE VENISON ROAST
Years ago, my brother Danny perfected this bone-in blade venison roast recipe while working with a moose shoulder. I've since used it for everything from whitetail to black bear. As you'll see, it proves that there's no need to grind all your big game shoulders into burger meat. Handled properly...
Provided by Steven Rinella
Categories Main
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 300°. Season the roast liberally with salt and pepper on all sides
- Heat a heavy-bottomed 6-to 8-quart Dutch oven over medium-high heat. Add the oil. When the oil begins to shimmer, add the butter; it will bubble up. When the bubbles subside, add the roast and sear until dark brown. Flip the roast and sear the other side
- Remove the roast to a plate. Drain any excess fat from the bottom of the pan.
- Add the onion and cook until translucent and beginning to brown, about 5 minutes.
- Add the garlic and cook for 2-3 minutes, letting them get a little color on them.
- Loosen the brown bits on the bottom of the pot with a splash of stock, water, or wine. Use a wooden spoon to scrape up the bits; they'll add tons of flavor to your sauce.
- Return the meat to the pot and add the rest of the stock and the wine; it should reach about three-quarters of the way up the sides of the roast.
- Toss in the thyme and bay leaf. Bring the pot to a boil, then cover and transfer to the oven.
- Cook in the oven for 2-1/2 hours, checking occasionally to be sure that there is still enough liquid; add more if not. If the top of the roast becomes dry, flip it over and continue cooking.
- After 2-1/2 hours, check the roast. The meat should be close to tender. Add the sweet potatoes, carrots, celery, and potatoes and cook until the vegetables are soft and the meat is fork-tender, 15-20 minutes more.
- Remove meat from the liquid. Slice into large pieces and divide among dinner plates.
- Use a slotted spoon to scoop up the vegetables from the liquid and serve them on the side. Top the meat with a little of the cooking liquid. Delicious with pieces of buttered baguette.
- Don't throw away the extra cooking liquid-it's like liquid gold! Save it for soup, pasta sauce, or stock.
ALL DAY VENISON POT ROAST
My step-daughters always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had them coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables and gravy over mashed potatoes.
Provided by Erin A.
Categories Meat and Poultry Recipes Game Meats Venison
Time 8h15m
Yield 6
Number Of Ingredients 11
Steps:
- Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
- Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.
Nutrition Facts : Calories 343 calories, Carbohydrate 19.6 g, Cholesterol 160.8 mg, Fat 7.9 g, Fiber 3.3 g, Protein 47 g, SaturatedFat 2.6 g, Sodium 1043.4 mg, Sugar 5.8 g
CHICKEN KATSU
With a light, crispy exterior and moist interior, Japanese katsu is comfort food at its best. Traditionally made with pork, it's great with chicken, too. The panko-coated fried cutlets are typically accompanied by finely sliced cabbage and tangy, sweet and salty katsu sauce. However, they are also served over rice (katsu don), with curry (katsu curry), and in a sandwich (katsu sando). For the crunchiest katsu, don't be tempted to substitute regular breadcrumbs for the classic panko. And make sure to maintain the oil temperature as the cutlets cook.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the katsu sauce: Stir together the ketchup, Worcestershire and soy sauce in a small bowl. Set aside.
- For the chicken: Set a wire rack in a baking sheet or line a large plate with a paper towel and set aside. Place the flour, eggs and panko into 3 separate large shallow bowls. Stir together 1 teaspoon salt and 1 teaspoon pepper in a small bowl and then sprinkle the mixture on both sides of the cutlets. Working with 1 cutlet at a time, dredge it in the flour, dip it into the eggs, and then coat it with the panko, gently pressing both sides into the panko to make sure it adheres well. Transfer the cutlet to a plate and repeat with the remaining cutlets.
- Heat the oil in a large skillet over high heat until it reaches about 350 degrees F on a deep-fry thermometer. (To test for readiness, sprinkle a few pieces of panko into the oil. It should bubble vigorously.)
- Working with 2 cutlets at a time to prevent crowding, cook the chicken until golden brown on both sides, about 3 minutes per side. Transfer to the prepared wire rack or plate, season with salt and let rest for 2 minutes. Meanwhile, repeat with the remaining 2 cutlets. (See Cook's Note.)
- Slice each cutlet crosswise into 1/2-inch strips, lay on a bed of sliced cabbage and serve with the katsu sauce, rice and a lemon wedge.
PORK TENDERLOIN KATSU
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Place the pork in a shallow dish or resealable plastic bag and add the garlic, ginger and a few shakes of shoyu. Swish around and let marinate for a few minutes.
- Gather three shallow dishes; place flour in one, egg in another, and breadcrumbs and five-spice in the third.
- Place a medium skillet over medium-high heat and fill with about 1/2 inch of oil. Set a rack set over a baking sheet and set aside.
- Remove the pork from the marinade and let the excess liquid drip off. Dredge the pork in the flour, patting off the excess; then in the egg, letting the excess run off; and finally give it a nice coating of breadcrumb mixture. Place the breaded pork in the hot oil and cook until golden brown, 1 to 2 minutes per side. Transfer to the prepared rack.
- While the pork is cooking, place a small saucepot over low heat. Add the orange preserves, hoisin and a shake of shoyu. Let warm.
- Place the pork on serving plates, dot with some glaze and top with the chive flowers, chives and mint.
Tips:
- To ensure the venison is tender, it should be marinated for at least 8 hours or overnight. This will help to break down the tough fibers and make the meat more flavorful.
- Use a variety of spices and herbs to create a flavorful marinade. Some good options include garlic, onion, rosemary, thyme, and juniper berries.
- Sear the venison over high heat before roasting. This will help to create a crispy crust and seal in the juices.
- Roast the venison in a preheated oven at a low temperature. This will help to prevent the meat from drying out.
- Let the venison rest for at least 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
This recipe for Kato's Tender Roast Venison is a delicious and easy-to-follow dish that is perfect for any occasion. By following the tips above, you can ensure that your venison is tender, flavorful, and cooked to perfection.
So next time you're looking for a delicious and unique way to prepare venison, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
