VENISON RECIPES: Roasted Venison Loin with Garlic Mashed Potatoes . . . Venison Schnitzel a la Holstein

Roasted Venison Loin with Garlic Mashed Potatoes

VENISON:

4 cloves garlic, chopped medium fine

1/3 cup ketchup

2 tablespoons cracked pepper

1½ tablespoons water

1 tablespoon Worcestershire sauce

2 teaspoons dried tarragon

1½ teaspoons coarse salt

1 teaspoon each: dried thyme, oregano

½ cup extra-virgin olive oil

2 pounds venison loin, silver skin removed

POTATOES AND SAUCE:

2½ pounds Yukon gold or russet potatoes, peeled

½ cup port

1½ cups venison glaze or beef demi-glace or veal glaze

¾ teaspoon salt

Freshly ground pepper

6 tablespoons butter

4 ounces fresh shiitake mushrooms, stems removed, chopped

4 cloves garlic, minced

½ cup milk, warmed

6 leaves basil, cut into strips

For marinade, whisk together first eight ingredients in a mixing bowl. Slowly whisk in oil until smooth. Place the venison loin in a food storage bag and pour marinade over; seal. Turn to coat meat. Refrigerate 8 hours.

Heat oven to 350 degrees. Heat a large saucepan of water to a boil. Add potatoes; cook until tender, 20 minutes. Meanwhile, heat a lightly oiled ovenproof skillet over medium-high heat. Remove venison from marinade; discard marinade. Place venison in skillet. Cook, turning, until browned on all sides, 7 minutes. Place skillet in oven; roast until meat thermometer reads 120 degrees for medium-rare, 12 to 20 minutes. Transfer venison to cutting board; let rest 15 minutes before carving.

Add port to skillet; heat to a boil over medium heat, stirring up browned bits. Add venison glaze; heat to a boil. Add ¼ teaspoon of the salt and pepper to taste. Whisk in 2 tablespoons of the butter until smooth and thickened. Keep warm.

Meanwhile, melt 1 tablespoon of the butter in a skillet over medium-high heat; add mushrooms and garlic. Cook, stirring, until fully cooked, 5 minutes. Drain the potatoes; put through a ricer or mash in a bowl. Stir in milk, remaining 3 tablespoons of the butter, ½ teaspoon of the salt and pepper to taste. Stir in basil and mushrooms. Place a dollop of potato on each plate. Slice the venison into ¼-inch slices; place on the potatoes. Drizzle the sauce over and around the meat.

Note: You also can use beef, elk or bison.

Yield: Serves 8.

Approximate nutritional analysis per serving: 443 calories, 35 percent of calories from fat, 17 grams fat (8 grams saturated), 155 milligrams cholesterol, 33 grams carbohydrates, 39 grams protein, 674 milligrams sodium, 3 grams fiber.

Venison Schnitzel a la Holstein

4 small venison steaks from the hindquarter, about ¾ pound total

½ teaspoon salt

Freshly ground pepper

¾ cup flour

6 eggs

1 cup milk

4 tablespoons olive oil

2 cups panko bread crumbs

¾ cup grated Parmesan cheese

½ cup chopped flat-leaf parsley

1 tablespoon butter

Pound the steaks with a meat hammer until about ¼-inch thick. Sprinkle ¼ teaspoon of the salt and pepper to taste on both sides. Place flour on a plate. Mix 2 of the eggs, milk, ¼ teaspoon of the salt and pepper to taste in a shallow bowl. Mix crumbs, Parmesan and ¼ cup of the parlsey on another plate. Coat the steaks with the flour, pressing the flour into the steak on both sides. Shake off the loose flour. Immerse the meat in the egg wash to coat both sides. Place meat on bread crumbs, turning and pressing so crumbs adhere.

Heat oven to 400 degrees. Heat olive oil in a large skillet; add the cutlets one at a time. Cook to brown one side, 5 minutes; turn. Cook the other side, 5 minutes, adding more olive oil if needed. Place meat on a rack on a cookie sheet; keep warm in oven.

Meanwhile, melt butter in a nonstick skillet; carefully break the remaining eggs into the skillet, a few at a time. Cook sunny side up, about 3 minutes. Place cutlets on plates; place a cooked egg on each. Sprinkle with remaining parsley.

Note: The schnitzels can be precooked then warmed in the oven. Serve with spaetzle and sweet and sour red cabbage.

Yield: Serves 4.

Approximate nutritional analysis per serving: 679 calories, 44 percent of calories from fat, 33 grams fat (10 grams saturated fat), 434 milligrams cholesterol, 45 grams carbohydrates, 48 grams protein, 920 milligrams sodium, 2 grams fiber.