Here’s what I used:

• One deer round roast, about 1 lbs
• 5 tbs olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbs dried marjoram
• 1 tbs pickapeppa sauce
• 1 tbs dried chipotle peppers

Mix together all but the venison to make a marinade. Rub it over the roast and sear it in a hot pan for colour. Brush on the rest of the marinade all around the roast and put it in the middle of the oven at 300F for about an hour.

That’s it.

Note: the pickapeppa sauce made it very sweet, so in hindsight – maybe only half a tablespoon.

Served rare to medium rare, garnished with parsley

My recipe:

• 1 lbs ground venison
• ½ yellow onion
• 2 eggs
• ½ cup gluten free bread crumbs
• 1 tbsp dried thyme leaves
• ½ cup salsa (medium hot)
• 3 cloves of garlic
• handful of cilantro

This is one of those “mix everything together” recipes. So it is very fast and simple. Add all the dry ingredients in a big bowl and mix them together. For the gluten free bread crumbs I just crumbled a slice of millet bread. Finely chop up the onion and press the garlic cloves. Chop up the cilantro roughly and add the salsa. Crack in the eggs and add the meat. Mix it all together. I prefer adding the meat lastly but since this recipe calls for mixing it all together you can put it in whenever you want.

Grease up a meatloaf pan if you have one, personally I used a bread pan and it worked just fine. I sprinkled some black pepper on top to taste. Preheat the oven to 350F and bake the meatloaf for about 45 minutes. If unsure when it’s done, use a kitchen thermometer to check the temperature in the middle of the meat. It should read 165F+

This is a sweet and spicy loaf, skip the salsa if you prefer it less sweet.

Enjoy! :)

I rushed home after a long day out and about and started preparing the kitchen. I started out by making the marinade. I went with something sweet, something foresty, something different…

My balsamic/forest marinade:

• 5 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• plenty of thyme
• 2 tsp rosemary
• 2 tbsp juniper
• 2 cloves of garlic
• dash of liquid smoke

To make it you just have to mix everything together basically. I added everything in the order of my recipe (it’s an original!) got out the garlic press for the garlic cloves, crushed the juniper with the back of a knife and halved all the rosemary leaves. Stripped the thyme sprigs off of its leaves and mixed. While letting the flavours mix I prepared the skewers.

Here’s what I used:

• 1 lbs deer steak
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 yellow squash
• 10 portobello mushrooms
• 1 yellow onion
• 1 jalapeño

Cut up everything into similar sized squares, with exception for the jalapeños of course. I cut the mushrooms into pieces of four. For the squashes I first halved them and then chopped them. Some of the steak pieces were long and thin so I wrapped up onions and jalapeños in some. Like hidden goodies.

Brush the marinade over the skewers. And put into the oven to broil for about ten minutes or until vegetables is starting to get golden. The venison will stay pink/red when broiling.

Boil up some rice and mix all of these ingredients in a big bowl.

• Rice
• Big handful of Italian parsley
• 1 tbs olive oil
• 2 lemons

It’s all ready to serve. I wish I had a barbecue or one of those grilling pans, but broiling things in the oven works almost as well. Extra thanks to the liquid smoke. It really gave it that barbecue flavour!

After 10 mins of broiling

Served on top of lettuce with a side of rice

I love foresty food. Anything that tastes and smells like the forest. Venison goes so well with those flavours, spices and aromas. I also like traditional Swedish food (“husmanskost”) and decided to make Swedish meatballs of ground venison. Traditionally there is bread crumbs mixed in, but since I live in a mostly gluten free household we don’t keep it around.

Here’s how you make it!

• 1 lbs ground venison
• 2 cooked potatoes
• 1 egg
• 1 shallot
• 1 tsp juniper
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp thyme
• 1 tsp rosemary
• a pinch of salt
• a pinch of white pepper

Start out by putting the ground venison in a big bowl. Then add all the dry spices. Chop up the shallot finely and add to the mix. Crush the juniper, I find it easiest to crush with the back of a knife. Rip the leaves off of the thyme and rosemary sprigs. Press the potatoes through a potato press, or mash them with a fork. Add the egg and mix the batter together until it looks like everything is mixed evenly.

Oil up a big frying pan and start balling up the meat with a teaspoon. You want the meatballs to be about the inch in diameter. Fry on medium heat for three to five minutes.

Served with carrots and parsley. Enjoy!

I experimented together a venison roast of loin. It didn’t taste bad, it just didn’t match. I won’t tell you the mismatching ingredient yet, let’s see if you can guess!

Heres what I used:

• about 1lbs of deer loin
• couple of table spoons of olive oil
• 1 yellow squash
• 2 carrots
• about an inch fresh ginger root
• 1 cinnamon stick
• garlic
• Jamaican “Pickapeppa Sauce”
• 1 large sweet potato

Oil up a deep pan for the deer, set the oven at 350F and just mix all the ingredients together. Mince four cloves of garlic, halve and cube the squash, chop the carrots, slice the ginger root thinly – one slice per piece of loin. Pour over the pickapeppa sauce and mix until everything is covered. Then pour the mix into the oven dish and put it in for about 20-25 minutes for medium rare meat.

While the deer is cooking, cut the sweet potato into long strips/fries. About a third of an inch thick each. Fry them either in oil or butter but be sure to turn often. They burn very easy and take 5-10 minutes to cook.

So can you figure out what the mismatching ingredient was?

Answer: GINGER

First of all I want to thank my boss one more time for giving me the venison! It was super kind and as tender as it could be. Thank you!

Last night was the first time in a long time I actually read a recipe instead of just inventing one as I went on. I have never cooked deer by myself before, I have eaten it countless amount of times though. It cooked pretty much just like any other meat but it tastes oh so much better.

What you need:
In the top of the image is the deer meat.
From the left to the right we have: celery, a carrot, rosemary, thyme, an onion, some juniper berries, and white peppercorns (hard to see).

Also what you can’t really see in the image is a bottle of red wine.

I was a bit hasty reading the recipe, apparently this was for a marinade, haha. But I figured you could do it anyway and after  tasting the result I tell you: YOU CAN DO IT WITHOUT MARINATING IT!

You don’t have to add the ingredients in any specific order as long as they are mixed all together in the end. I just put the meat into the pan as in the image, poured on about a cup of wine and mixed it with the herbs. Crushed the juniper berries (with the side of the knife) and added the white peppercorn whole. Sliced up both the carrot and the three celery stalks. Then added a whole yellow onion on top.

All the herbs should measure up to about a table spoon as well as the juniper berries and white peppercorn.

Now put this in the middle of the oven at 400F for about an hour. And halfway through or earlier try to stir and “flip” things around so the top layer don’t get burnt. In hindsight I think I would’ve used a bigger pan. Which probably also would have compelled me to make even more food :)

Here is the final result. Served it with mashed potatoes (which I actually had to order for delivery!!)

And finally I want to say that before I started making this I wanted it to smell and taste like forest. I think I succeeded. Next time I would like to add more herbs and spices though. This was perfect for this kind of weather as well, cloudy and rainy.