FoodReference.com Logo

FoodReference.com   (Since 1999)
 

Food Articles, News & Features Section

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

  You are here > 

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

Culinary Posters and Food Art

HOLIDAY VENISON
SERVE THE SEASON’S BOUNTY

 

Coleman’s Grilled Coffee Glaze Venison Steak with Butternut Squash and Pan Gravy

Renowned TV-Chef Jim Coleman And Chef’sChoice® Offer Tips on Dishing Up The Perfect Venison…From Carving To Table

(Recipes below)
Holidays are meant to be celebrated with friends, family and good food. This year, in addition to the holiday ham or turkey, impress your guests with “Flavors of America” TV Chef and Cookbook Author Jim Coleman’s annual “Holiday Venison,” a hearty, healthy and elegant fare fit for any table. It’s the perfect holiday harvest to share at your next get together and is sure to delight the wild game enthusiasts in your clan as well as other discerning palates. Chef’sChoice has teamed up with Coleman to offer venison carving tips that will make preparing this special treat a breeze.

Carving Venison

Chef’sChoice Carving Tips: To remove the fat and serve up delicious cuts of meat, you’ll need to know how to properly carve the venison. Following are three important steps:

Step 1: Be sure to use a good, sharp knife.  Sharp knives are not only safer, they will help you smoothly cut even slices without shredding the meat.  Fortunately, you don’t have to be an expert to put a razor sharp edge on your knife.  A sharpener such as Chef’sChoice® Professional Sharpening Station™ 130 can make sharpening easy. The first stage, using 100% diamond abrasives sharpens the edge; the second stage uses a super-hardened miniature steel and the third stage features a  revolutionary flexible stropping disk to polish the edge to hair-splitting sharpness. This stage is also used for sharpening serrated knives. For help finding a sharpener that’s right for you, call (800) 342-3255.

Stage 2: Using a sharp knife, carefully remove the back loin from the back strap, cutting just above the ribs in a rectangular shape. (If you don’t have your own supply of fresh venison, contact your local butcher to obtain this special cut.)

Stage 3: Chill loin until it is firm, prior to filleting. Cut into fillets.

COLEMAN’S GRILLED COFFEE GLAZE VENISON STEAK WITH BUTTERNUT SQUASH AND PAN GRAVY:
Coleman’s favorite piece of venison and his most recommended for a holiday feast is the back strap. “The back strap is a wonderful cut of meat. Be sure to chill it to firm prior to cutting and I strongly suggest using a very sharp knife to remove the back strap and to cut the fillets,” says Coleman. “For optimal taste, it is also important to remove the fat and silver from the meat and to make sure you don’t over cook it.” Once you’ve obtained your perfect fillets, you’re ready to prepare Coleman’s delicious venison dish that is sure to become a holiday tradition and perennial favorite!
Serves 4

Venison

    Coffee Glaze
    • 2 cups tomato puree
    • 2 tbs. instant coffee
    • 1/2 cup brown sugar
    • 2 tbs. molasses
    • 1 tbs. vinegar
    • 1/4 cup Worcestershire Sauce
    • 2 tbs. chopped garlic
    • 1/2 onion, chopped fine
    • 3 tbs. Kahlua


    • 2 6-8 oz. venison steaks
    • 2 small butternut squash
    • 2 med. sweet potatoes
    • 2 tbs. chopped scallions
    • 1/4 cup olive oil
    • 2 tbs. butter


Directions

    To Make Coffee Glaze:
    Mix all ingredients together and bring to boil. (Keep whisking on medium heat to prevent glaze from burning before boiling). Remove pan from heat and cool down. Once cooled, put mixture in food processor and puree.

    Grill venison steak on high heat (charcoal or gas grill) on both sides of steak to sear and lock in juices. Then cover steak with coffee glaze and let marinate for 15 minutes. Pre-heat oven to 380F degrees and cook for 5 to 10 minutes until desired doneness. Cut butternut squash and potatoes into small dices and place in a large non-stick sauce pan and sauté with olive oil on high heat until all are lightly brown. Then turn down heat to medium heat and add scallions and butter. Cook until tender.

    To Assemble:
    Scoop squash and potatoes on center of each plate and set venison steak over them. Top with remaining glaze and garnish with fresh seasonal herbs.  Now you’re ready to enjoy the season’s bounty!

The Philadelphia-based Chef Jim Coleman hosts “A Chef’s Table”, a live weekly radio show broadcast on WHYY 91 FM and throughout the country over National Public Radio. Coleman’s “Flavors of America” show airs in ­­­50 million homes across the country. He has published two cookbooks: “Flavors of America” and “The Rittenhouse Cookbook.”

Headquartered in Avondale, PA, Edgecraft Corporation markets in 50 countries around the world under the Chef’s Choice® brand and manufactures high-quality electric and manual knife sharpeners, cutlery, food slicers, waffle makers and mixes and hot beverage products as well as the gourmet egg cooker and an electric food grinder.

 

TOP 

RELATED ARTICLES

Holiday Party hors d'oeuvres       Holiday Party Hors d'oeuvres II       Holiday Party Hors D'Oeuvres III       Holiday Party Hors d’oeuvres IV       Holiday Party Hors d’oeuvres V       Side Dishes, On the Side 2       Side Dishes, On the Side       Side Dishes, On the Side 3       Side Dishes, On the Side 4       Side Dishes: On the Side part 5       Seapak Shrimp Appetizers       Cantering Caterer Creative Holiday Ideas       Yes, Virginia, there is a Santa Claus       Holiday Green Bean Casserole & Variations       Titanic Roast Turkey       A Dickens Christmas       Christmas Bread Pudding       Christmas Cookie Exchange       Christmas Gift Recipes       The Christmas Goose       Christmas Indulgence       A Monarch and a Pear Tree       Sharp Ideas in Turkey Prep       Crisco Holiday Pie Hotline       Stuff It       Foster Farms Turkey Helpline       Turkey Expert Tips       Holiday Turkey Rub & Carving Tips       Top Ten Cranberry Trivia & Recipe       Cranberry Season       Cranberries: Contest Winning Recipes       Chef Jacques Pépin Holiday Tips & Recipes       Pets & Holiday Safety       Holiday Fitness Tips       Food Safety Tips for Healthy Holidays       ARS and Your Holiday Season       Holiday Baking       Spice Check for the Holidays       Holiday Spice Essentials       Choosing A Holiday Caterer       Hershey’s Cookie Exchange Parties       Bundt Contest Winning Recipe       Holiday Venison       London Lennies Oyster Stuffing       Hanukah on El Al with Recipes       Delicious Chanukah Recipes       Fall at the Farmers' Market       Thanksgiving Leftover Turkey Sandwiches       Thanksgiving, Vegetarian page 1       Thanksgiving, Vegetarian page 2       Thanksgiving, My Favorite Holiday       Adopt-A-Turkey       Thanksgiving Away From Home       A Green Thanksgiving       A Perfect Thanksgiving (with Recipes)       ~~ Roast Turkey, Sausage Stuffing       ~~ Pumpkin Layer Cake

 

   Home        About Us & Contact Us        Cooking Contests        Free Magazines        Food Links  
Copyright notice

 

 

 

POPULAR PAGES

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals