|
|
|
Blush
Member
Reged: 07/09/07
Posts: 55
Post Bucks: $8.04
Loc: Maple Grove, Minnesota
|
|
Venison Baguettes:
Venison Roast (1 to 1.5 pounds)
Favorite game seasoning
Olive Oil
Baguette loaf
Green Onions – sliced thin
Chive Cream Cheese
Chipotle Smoked Tabasco Sauce
Step 1: Season venison roast as you wish and sear in a hot fry pan in olive oil. Wrap in bacon and finish broiling cooking to in the oven until Medium rare. (After the roast is cooked, you will then slice this very thin to be used on the baguette slices.)
Step 2: While the roast is in the oven, slice a baguette into ¼ to ½ inch slices, brush with olive oil on underside of the slice and spread with chive cream cheese on the top and sprinkle with green onions.
Step 3: When the roast is almost done, move to middle rack in the oven. Place the baguette slices on the baking sheet in the oven to broil for 5 minutes or until cream cheese is melted.
Step 4: Slice the roast very thin and season with salt and seasoning of your choice, top each piece of bread with a slice of venison and a few drops of Chipotle Smoked Tabasco Sauce. Put in oven again for 2-3 minutes to warm. Serve.
These are general guidelines. You can experiment with different cream cheese and/or sauces.
|
Rob Stenger
IDO Pro Staff Director / IDO Mgmt Team
Reged: 07/14/03
Posts: 11667
Post Bucks: $97.44
Loc: Northern Twin Cities, MN
|
|
This stuff is good as it gets IMO! 
--------------------
Lip Ripper (aka Rob Stenger)
GameHide Pro Staff /
Northland Concrete & Masonry
BfishN Tackle /
Stone Construction Inc
|
GMAN
GOLD Member Sponsor
Reged: 09/20/03
Posts: 2659
Post Bucks: $46.90
Loc: Byron MN
|
|
Thanks Tina 
|
big G
GOLD Member Sponsor
Reged: 09/19/03
Posts: 5207
Post Bucks: $59.72
Loc: St. Cloud, MN USA
|
|
Thanks Tina  YUMMY !!!! 
--------------------
big G (aka Glen Ertl)
|
Brad Juaire
IDO Pro Staff Director
Reged: 03/18/05
Posts: 4023
Post Bucks: $67.32
Loc: Maple Grove, MN
|
|
We actually made this recipe up one time when we had some left over venison roast. Little did we know that it would turn into our favorite way of preparing venison!   
Another important step in this recipe is to debone your venison in large chunks.
--------------------
Brad "Grifter" Juaire
IDO Pro Staff Director
brad.juaire@in-depthoutdoors.com
|
Print Thread
|
Forum Permissions
You cannot start new topics
You cannot reply to topics
HTML is disabled
UBBCode is enabled
|
|
|
|
|
|
|
|
|
|
|
| © Copyright In-DepthOutdoors.com, Inc. 2001 - 2010, All Rights Reserved.
|
|
|
|
|
Previous
Index
Next
Venison Baguettes Appetizer
Edit
Reply
Quote
