Red Deer Venison Au Jus

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Part Number 113

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$9.95

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Medium (some pink)

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RECIPES: Red Deer, Cucumber, and Avocado Wrap Makes: 4 servings Prep: 25 minutes Ingredients • 1 avocado, pitted, peeled, and cut into 1/2-inch-thick wedges • 2 tablespoons fresh lime juice • 3/4 teaspoon salt, divided • 4 burrito-size (10-inch) tortillas, warmed according to package directions, if desired • 3/4 pound Red Deer Au Jus • 1 cup shredded iceberg lettuce, divided • 1/2 seedless cucumber, cut into 6-inch strips • 1 cup fresh cilantro leaves • 1/4 cup green pepper sauce Directions 1. Toss avocado with lime juice and 1/4 teaspoon salt in small bowl. 2. Cover tortillas with Red Deer Au Jus slices; sprinkle with remaining 1/2 teaspoon salt. Top with lettuce, then top with cucumber, and avocado down the center of each tortilla. Add cilantro leaves, then drizzle 1 tablespoon green pepper sauce over each. Fold in sides and roll up. Makes 4 servings. Red, White and Blue Sandwich Prep: 15 min. Grill: 12 min. Ingredients • 1 pound Red Deer steak au Jus • 1/2 teaspoon salt • 1/4 teaspoon freshly ground black pepper • -------------------- • MUSHROOM TOPPING • 3 tablespoons olive oil • 1/2 cup minced shallots • 2 teaspoons minced garlic • 1 pound small white mushrooms, sliced • 1/4 teaspoon salt • 1/8 teaspoon freshly ground black pepper • -------------------- • 1 loaf Italian bread, split • 1/4 pound Saga Blue cheese, Maytag, or other blue cheese, rind removed, broken into small pieces Directions 1. Heat grill for direct grilling. 2. Make Mushroom Topping:Meanwhile, heat oil in skillet over medium-high heat; add shallots and cook, stirring, 2 minutes. Stir in garlic; cook 30 seconds. Remove half mixture to cup; set aside. Add mushrooms, the 1/4 teaspoon salt and the 1/8 teaspoon pepper to skillet; cook 6 to 7 minutes or until golden. Just before removing add the sliced Red Deer Au Jus just to warm it (it has been fully cooked). 3. Spread bottom half of bread with shallot mixture. Arrange steak slices on top. Spoon on mushrooms, then divide and dot cheese over mushrooms. Cover with top half of bread and cut crosswise into 4 sandwiches. Makes 4 servings. Steak Salad with Blue-Cheese Dressing Makes: 4 servings Prep: 10 minutes Start to Finish: 20 minutes Ingredients • 3/4 cup buttermilk, well shaken • 1/4 cup crumbled blue cheese • 1/2 teaspoon Worcestershire sauce • 1/8 teaspoon Tabasco • 1 piece (3/4 lb.) Bur Oaks Red Deer Au Jus • 4 small heads Bibb lettuce, halved lengthwise, or 2 small heads Boston, quartered lengthwise • 1/4 cup toasted pecan halves, coarsely chopped • 1/4 cup sliced red onion Directions 1. Stir together buttermilk, blue cheese, Worcestershire, and Tabasco in a small bowl; salt and pepper to taste. 2. Cut roast beef crosswise into 1/4-inch-thick slices and divide with lettuce evenly among 4 serving plates. Drizzle with dressing and sprinkle with pecans and onions. Serve immediately. Makes 4 servings.

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