Venison Salisbury Steak

 

      First of the new Axis venison from Barb's deer this spring.  Once I had a great recipe for pork steak we used often and successfully adapted it to venison, but I could no longer find it.  It has probably 'migrated' to my sister in laws recipe files in Missouri, shocker.  I worked on recreating this from memory for several tries before I once again got it to our tastes and satisfaction.          

      This is one of Barb's favorites.  Savory in brown gravy and assorted surprises, perfect with mashed taters and peas, this is sure to please.  All you need is a deep cast iron skillet, the perfect tool for anything venison.  Remember, Axis cooks quicker and only requires a 140F temp to be done.  The addition of dill pickles makes one reminiscent of German cooking. 

2 round, chuck, or flank venison steaks

buttermilk, Montreal Steak Seasoning, or KOSMOS SPG (choice of tenderizers) 

1 small can slice mushrooms

½ cup white wine

1 ½ cups brown gravy (mix or jar)

1 teaspoon dried mustard

¼ teaspoon cayenne pepper

1 6 ounce can tomato sauce

¼ cup diced dill pickle

1 tablespoon vegetable oil

 

      You may tenderize the steaks prior to cooking if you like via buttermilk marinade or seasoned pounding.  We like either Montreal Steak Seasoning or KOSMOS SPG. 

Rest in seasoning for about 10 minutes per side

      Heat skillet to medium high w/olive oil.  Place steaks in hot skillet and sear about 10 seconds per side, these were thin steaks.  Remove steaks and set aside.  Reduce heat to low and pour in white wine and mushrooms.  Simmer till alcohol dissipates by half.  This will also deglaze skillet.  Pour in gravy and stir.  Add water as needed for desired thickness.

Sear for 30 seconds per side

Everything ready to mix in the gravy

Simmerin' gravy

       Add cayenne, mustard, tomato sauce, cayenne, dill pickle, and continue to stir. occasionally for about 30 minutes.  Add Axis about 20 minutes before completion, turning once.   Serve with mashed taters or rice and vegetable.  You won't believe the flavors of the melded gravy with pickles.  I paired this with a nice bottle of Yellow Tail Pinot Noir.

Venison Salisbury Steak with Taters, Gravy, and Peas

"Love goes thru the stomach"

Old German Idiom

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Eggplant Rollatini

 

      Eggplant is one of those vegetables that is definitely hit or miss with folks.  Actually, it is classified as a berry.  I have always liked it as it gives me an opportunity to try several new dishes, mostly Greek.  My wife, however, is in the other category as she was forced to eat it growing up fried only.  I have had success with several of these dishes over time, mostly when I didn't tell her in advance.  I got this recipe from Folgarelli's, an Italian Deli in downtown Traverse City, MI.   I prepared this in 'coin style', but the recipe also allows for long slices skin on with the meat/cheese mix then rolled up with pasta sauce on top; your choice.  I also added the sausage.  

1 eggplant, peeled and sliced into thin coins

½ pound breakfast sausage, browned

2 eggs, whisked

Breadcrumbs

½ cup Ricotta

½ cup Mozzarella

½ cup Provolone

½ cup Parmesan

Vodka Sauce

 

      Brown sausage and drain, keep warm.  Whisk eggs in dish.  Peel and slice eggplant to thin-medium.  Discard ends.    

Peeled and sliced

     Dredge eggplant slices into egg then crumbs and place in lightly oiled skillet at medium-low heat for 8 minutes, turning once.  

Simmer over medium low for 4 minutes per side

     If you buy large eggplant, you can slice it lengthwise and roll up later after cheese/sausage additions.  Preheat oven to 350.

Layer sausage, provolone, ricotta, mozz, and parmesan cheeses

 

      Arrange slices on serving platter and evenly spread warm sausage, all the cheeses, and then drizzle warm Vodka Sauce overall.  Place in 350 oven for 10 minutes to melt cheese a bit.  Serve with salad.

Post Roast

Plated with Salad and Catalina Dressing

"Very well, I will marry you if you promise not to make me eat eggplant"

Gabriel Garcia Marquez

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