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Thyme for Cooking

Thyme for Cooking

Healthy Food, Fresh Ingredients, Easy Recipes

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Tag Archives: venison

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Venison in Red Wine, Slow Cooker; more Gaudi

Thyme for Cooking Posted on February 25, 2018 by KatieFebruary 25, 2018
Venison in Red Wine, Slow Cooker

It’s like not looking at an accident. I don’t want to but I look anyway. After discovering that the bright pundits of the day decry using wine in the slow cooker one would have thought I’d learned my lesson. One would be wrong. I googled recipes for venison in the slow cooker. In my defense, my sister always cooked venison in her slow cooker and absolutely loved it. My nephew was … Continue reading →

Posted in ~Slow Cooker Favorites, Lamb, Venison; more in Slow Cooker, Main Dishes | Tagged red wine, slow cooker, venison

Venison, Carrot, Red Wine Risotto; winter

Thyme for Cooking Posted on February 9, 2018 by KatieFebruary 9, 2018
Venison Risotto

We had a venison roast over the holidays, which, of course, resulted in venison leftovers. When we have leftovers I make risotto. Most risottos use white wine but when I have venison or lamb I like to use red, This would also be great with leftover beef roast – or even ground beef cooked with the Condimenti. Venison, Carrot, Red Wine Risotto Total time: 25 minutes  Ingredients: 2/3 cup (4.2oz, … Continue reading →

Posted in Risotto | Tagged red wine, risotto, venison

Venison, Mushroom, Red Wine Risotto; the truth about rabbit heads

Thyme for Cooking Posted on March 23, 2016 by KatieMarch 23, 2016

That lovely Venison Roast that I did in the slow cooker resulted in some lovely venison leftovers. There were also leftover mushrooms and carrots. A risotto seemed to be the logical solution…. a hearty, red wine risotto. I tossed in a little fresh spinach at the end. One can never have too many greens. And it made for a more interesting photo….. If you don’t have venison (and not everyone does) … Continue reading →

Posted in Risotto | Tagged red wine, risotto, venison

Slow-Roasted Venison; a new slow cooker?

Thyme for Cooking Posted on January 15, 2016 by KatieOctober 21, 2017

Our friends that raise deer gave us a venison roast. We’ve had venison from them in the past. Last year I made a fantastic Roast Venison Tenderloin. I cooked it to medium and it was tender, moist and delicious. I’m not an expert on venison and it can be tricky. It doesn’t have the fat marbling like beef does so, while it can be tender and delicious cooked medium or medium-rare, it … Continue reading →

Posted in Lamb, Venison; more in Slow Cooker, Main Dishes | Tagged slow roasted, venison

Le repas de chasse, a pictorial

Thyme for Cooking Posted on April 19, 2015 by KatieApril 19, 2015

Another Hunt Dinner. I’m exhausted. I can go for a four hour walk, uphill both ways, and feel tired but invigorated. I sit through a four hour lunch and I barely have the energy to breath. Fortunately, this time I remembered my little pocket camera, so I’ll tell you about it in pictures. I don’t think my mind can function well enough to find the words. A month or so … Continue reading →

Posted in French Encounters | Tagged venison, village dinner

Hunter’s Pie, with Venison and Duck Sausage, Je suis Charlie

Thyme for Cooking Posted on January 14, 2015 by KatieOctober 23, 2017

If it’s lamb, it’s Shepherd’s pie; Beef is Cottage Pie; Fish is Fisherman’s Pie. Hunter’s Pie seemed appropriate for this one. Whatever you call it, it’s a flexible dish meant to use up leftovers. Use whatever vegetables you have. I wanted to use the leftovers from the Venison In Red Wine, but I didn’t really have enough. But I had a few duck sausages left in the freezer from a Raclette … Continue reading →

Posted in Quiches with Potato or Rice Crust; Gratins, Pies, etc. | Tagged hunters pie, shepherd's pie, venison

Venison Braised in Red Wine, with Shallots, paperwork

Thyme for Cooking Posted on December 28, 2014 by KatieOctober 21, 2017

There are a lot of conflicting opinions on the internet regarding cooking venison. Actually, there are a lot of conflicting opinions on the internet regarding everything and anything. In the interest of brevity, I’ll stick to venison. I have read: cook it fast (did that with the Venison Steak and it was wonderful), cook it slowly (did that with this recipe – equally wonderful), marinate, don’t marinate, soak it (?), … Continue reading →

Posted in Lamb, Venison; more in Slow Cooker, Main Dishes | Tagged braised red wine, venison

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