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Asian Venison Endive Boats 

By Tammy Wood, Sossy Outdoors 

Ingredients 

2-4 tbsp Basil Olive oil from All of Oils 

1 Cup of carrot, finely diced 

1 Cup of Mushrooms, finely Diced 

1 Cup of Onion, finely diced 

1 can of Water Chestnuts, finely diced 

2 Tablespoons crushed Garlic 

2 Tablespoons crushed Ginger 

2 cups of Ground Venison 

2 cups Ground Pork 

4 Endive, separated and washed (you can also use head lettuce) 

Salt and Pepper to Taste

Water as needed for steaming 

½ cup chopped Cilantro 

1 Lime sliced into wedges 

Hoisin Sauce:

4 tbsp Soy Sauce 

2 tbsp Peanut Butter 

1 tsp Molasses 

2 tsp Rice Wine Vinegar 

2 tsp Toasted Japanese Sesame Oil from All of Oils 

1 tsp Chinese Hot Sauce 

Method: 

Add carrot, onion and mushroom in a hot skillet with olive oil. Sauté’ until onions become translucent and carrots are soft to the bite. I add a bit of water, put a lid on and steam for a few minutes to speed up this process. Just make sure the water is evaporated. Add garlic, ginger, water chestnuts, salt and pepper to taste. Mix well and set aside in a bowl. Blend the Venison and Pork well together. If you have a fatty Deer, you can use just Venison Meat. But, if the Deer is lean, cut in with the pork for added fat. 

Add meat to a hot skillet and brown well, adding salt and pepper to taste as needed. When well cooked, add the vegetable mix and blend well. 

In a separate pot over medium heat, add peanut butter and sesame oil and whisk till well blended. Slowly add the molasses, hot sauce and rice wine vinegar. Don’t panic if it looks separated, as it heats up it will blend together creating a silky Hoisin Sauce. If you wish to lather your meat mixture with this sauce, just double the recipe! Any extra sauce can be stored in your fridge for atleast 2 weeks. Scrape your sauce into the meat mixture and blend well. 

To separate your Endive, chop off the end of the Endive and separate the leaves. As you get closer to the end, you will have to continue to cut the end as the leaves get smaller. I like to place them side by side on a flat plate to help keep them upright. You can also trim the bottom of the Endive leaf to help it lay flat. 

Spoon the Meat mixture into your Endive and decorate with fresh chopped Cilantro and a few lime wedges for added acidity and flavor. 

Venison Frenched Rack with Fiddle Heads and Mushroom Risotto

4 Frenched Venison chops

½ cup Olive oil

¼ cup chopped Garlic

¼ cup chopped Basil

¼ cup chopped Oregano

2 teaspoons Kosher Salt

2 teaspoons ground Pepper

2 cups Fiddleheads:

4 tablespoons Butter

Kosher Salt, to taste

Pepper, to taste 

¼ cup chopped Oregano

1 cup Risotto:

4 cups simmered Chicken Broth

2 tablespoons olive oil

2 tablespoons butter

½ cup White Wine

½ cup finely diced Shallots

1 cup chopped Mushrooms

¼ cup grated Parmesan 

¼ cup chopped Parsley

Method

Place the Venison racks in a large stainless-steel bowl. Add olive oil, garlic, kosher salt, pepper, chopped basil and oregano and stir well, coating all side of each chop.  If you have a sous vide machine, vacuum seal the racks and immerse in the water at 130 degrees for 4-5 hours. If you do not, cover the racks with plastic and place in your fridge while you prepare the risotto. 

Risotto:

Pour chicken broth into a pot and bring to a simmer. Heat a large skillet to medium high. Add 2 tablespoons of olive oil, and butter. Add shallots, mushrooms and stir gently until softened but not colored, about 10 minutes. Turn the heat up and add the rice. It will begin to lightly fry so keep stirring the rice as it becomes translucent. Add the wine and keep stirring. The aromatics will be amazing. Once the wine is evaporated, add your first ladle of chicken stock to the rice. Turn the heat down to a simmer, so the rice softens evenly and doesn’t cook too quickly. Keep adding ladles of chicken stock as the previous one evaporates. The rice will begin to look creamy. Taste the rice and make sure to add a bit of salt if needed. Once the broth is all gone and the rice is soft, take it off the heat. Add parmesan and chopped parsley. Give the risotto a good stir. Put a lid on and set aside.

Fiddleheads

Heat up a skillet with 4 tablespoons of butter at medium heat. Once the butter is melted, add the fiddleheads lightly tossing to cover with melted butter. Add pepper, salt and chopped oregano. Continue to stir fiddle heads till they start to soften, about 10 minutes. Take off heat and set aside.

Venison

Heat up Frying pan to medium high heat. Take the Venison out of the fridge and uncover, giving it a stir. Place racks in the pan being careful not to overcrowd. Sear all sides, creating a beautiful, crispy, golden brown crust. Place on a cookie sheet with parchment paper in a 350’ oven for 12-13 minutes or until internal temperature reaches 140’. Take out and let rest under tinfoil for 10 minutes to seal in all the juices. 

The difference with using the Sous Vide machine, is you don’t need to finish the venison in the oven. It’s already cooked perfectly. All you are needing to do, is pan sear all side to create that golden crispy outside.

Place a ladel of risotto on a serving plate. Put the Venison Frenched rack on top with bone upright. Place fiddleheads around the rice, garnish with chopped parsley and you are ready to serve this incredible meal to your family and guests.

Bear Canape

French baguette cut into 2- inch slices

Sliced Bear Tenderloin ( back strap) one- inch pieces 

Kosher salt, to taste 

Pepper , to taste 

Micro greens- 2 cups

Apple or fig balsamic All of Oils Brand 

Rosemary Olive Oil  All of Oils Brand 

Garlic Lemon Aioli ( 1 cup mayo, 1 cup parsley, 3 cloves crushed garlic, juice of 1 lemon, salt)

Butter

Parmesan wedge 

Method:

Lay out Bison slices and sprinkle with Kosher salt and pepper. Heat up skillet and brown both sides to well , about 2 minutes per side. Put in a container and set aside, cover.

Melt butter in pan, and place baguette pieces down. Crisp, till golden brown creating a crostini and lay out on a wooden board.

Mix micro greens in a bowl with Rosemary olive oil and kosher salt.

Lay out crostini’s, add aioli as first layer covering crostini but not dripping over the sides. Add bear Back Strap , top with microgreens and drizzle with apple or fig balsamic. Sprinkle with grated fresh parmesan and serve! 

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