Friday Feast: Curried Corn Venison

Albert Wutsch, chef, author, producer and department chairperson is no stranger to the outdoors. He combines his mastery of cooking with his passion for the outdoors to create exquisite meals, as well as teaching others the beauty of game cookery.

In just three weeks, Chef Albert Wutsch will be offering demonstrations on The Art of Venison Cooking at the Great American Outdoor Show in the Cooking Demo area, located at the Boat Hall.

If you can’t wait to see and meet Chef Albert Wutsch in person, feast your eyes (and your palettes) on this delicious recipe in the meantime!

(Photo Credit: Holly A. Heyser)

Ingredients:
2 Lbs Corned Venison Knuckle
1c Onion Diced
1c Celery Diced
1c Carrot Diced
1c Turnip Diced
1c Rutabaga Diced
1pt Potato Peeled/Diced
1qt Chicken Stock/or Thai Chicken Ginger Stock
1 14 oz can Coconut milk/optional

Spice Blend:
1 tsp Garlic Powder
1 tsp Onion Powder
1 Tbs Black Pepper
½ tsp Dry Mustard
1 Tbs Sugar
1 tsp Turmeric
2 Tbs Cornstarch



Directions: Corn Venison for 24 hours. After brined/corned either cook venison as one piece or cut into cubes like stew. Place in pressure cooker or roasting pan. Add diced vegetables, Combine all spice in blend and add to meat and vegetables. Add stock, cover and cook for one hour in pressure cooker or 2 hours covered in oven.

Brine for Corning (2 lbs venison)
1 qt water
4 oz Morton Tender Quick
1 oz-2 T Sugar
½ tsp Granulated Garlic
½ tsp Onion Powder
1 Tbs Pickling spice

Directions: Combine all ingredients, bring to boil to dissolve, let set for 1-2 hours to cool. Strain 3-4 oz of brine, inject 3-4 oz into meat (optional) Marinate/brine meat in liquid for minimum of 24 hours.


Be sure to try this recipe for yourself and let us know how it turned out at @NRABlog or in the comments below!