Grilled Venison Medallions w/ Salsa & Eggplant

This summery recipe serves grilled venison with a bright, fruity, spicy salsa and planks of grilled eggplant.
Servings: 8

8 Venison Medallions
4 Japanese Eggplants
3 T Sherry Vinegar
1 T Dried Oregano
1 C Flat Leaf Parsley Leaves
2 T Capers, rinsed
½ C Extra Virgin Olive Oil
2 C chopped Fresh Tomatoes
1 C Cherry Tomatoes
½ Jalapeno Chile
1 Red Fresno Chile
½ t Salt, plus extra for seasoning venison & eggplant


  1. Halve the cherry tomatoes. Core, seed, and mince the fresno chile.

  2. Puree the jalapeno with the extra virgin olive oil, parsley, salt and sherry vinegar in a blender.

  3. Stir both types of tomatoes, the oregano, and the fresno chile into the jalapeno base to finish the salsa.

  4. Oil & preheat your grill or a grill pan.

  5. Cut the stem end off of the eggplants, then slice them into full-length, ¼” thick “planks.”

  6. Salt the medallions and grill them, turning as necessary, until just cooked to your preferred doneness (no further than Medium Rare for best flavor & tenderness).

  7. Rest the medallions, loosely covered with foil, while you cook the eggplant.

  8. Oil & salt the eggplant planks, then grill them on both sides until they’re cooked through and have grill marks. Remove them from the grill.



Rack of Venison w/ Apricot Pickle & Polenta

This dish looks fancy, but it’s surprisingly easy.  The polenta can be prepared a day or two ahead, then cut into rounds & grilled when you’re getting ready to serve the chops.
Servings: 4
1 Frenched Venison Rack
1 C Finely Ground Polenta
1 T Unsalted Butter
1 t Salt
¼ C Pickled Apricots


  1. Whisk the polenta and teaspoon of salt into 1 quart of water. Pour this mixture into a wide baking dish.

  2. Bake the polenta in a 350 degree oven for 20 minutes.

  3. Remove the polenta from the oven and carefully stir in the butter. Then return it to the oven and continue to bake for an additional 20 minutes.

  4. Stir the polenta again, and bake it until stiff – about another 20 minutes.

  5. Remove the polenta from the oven and let it cool completely, then chill it in your fridge.

  6. Use a cookie cutter or ring mold to cut the polenta into thick rounds.

  7. Preheat your grill. Thoroughly scrape it clean, and oil it well.

  8. Dry off any surface moisture on the venison rack. Rub it with oil & season it liberally with salt.

  9. Sear the venison on the grill, flipping when necessary, until it reaches your desired doneness.

  10. Move the rack to a clean plate and loosely cover it with foil to rest for 15 minutes.

  11. Oil & salt the polenta rounds. Grill them, scraping them off the grill for the flip, until they have grill marks and are warmed through.

  12. Slice the rack into individual chops.

  13. Pour the juices that have collected on the resting plate and cutting board into a small pan. Add the pickled apricot & stir to combine while gently heating the mixture through on the stove.

  14. Serve the venison chops with the polenta rounds and apricot pickle.



Roasted Merino Shoulder


Here’s a fairly basic recipe for a Merino shoulder roast.  We used rosemary, garlic, coriander and chile in our rub, but the technique can easily be adapted to any sort of wet rub you’d prefer.


1 Merino Bone-In Shoulder (Oyster Shoulder)
2 T minced Garlic
5 sprigs of Rosemary
2 tbsp Extra Virgin Olive Oil
½ Shallot, minced
1 t Coriander Seeds
Mild Dried Chilies to Taste
½ t Lemon Zest



  1. Preheat your oven to 325 degrees. Strip the leaves off the rosemary and discard the stems.

  3. Deseed and de-stem the chile(s), then grind them with the coriander seeds. Combine them in a food processor with the lemon zest, shallot, rosemary leaves, extra virgin olive oil and garlic.  Process into a paste.

  5. Cut slits in the shoulder meat and rub it with the mixture until evenly covered on both sides.

  7. Place the shoulder on a rack in a roasting pan or sheet tray & roast until the shoulder is done (approximately an hour & 15 minutes total).

  9. Slice the meat off the bone and serve it with salt, lemon wedges and your choice of sides.



Boneless Grass-Fed Beef Short Rib Sandwich

Leftover braised short ribs make incredible sandwiches.  Here’s a great recipe featuring these cooked short ribs.


Servings: 4-6

1 lb. braised Grass-Fed Beef Boneless Short Ribs


Pickled Onions:

1 C Red Wine Vinegar

½ C Apple Cider Vinegar

1 C Water

1 t Salt

2 t Sugar

1 t Black Peppercorns

1 t Coriander Seeds

1 Bay Leaf

1 halved Garlic Clove

1 sprig of Thyme

2 small Red Onions, thinly sliced


Mustard Cream:

1/2 C Heavy Cream

2 t Whole Grain Mustard

1 t Dijon Mustard

Zest of one half Lemon

1/2 t Lemon Juice


Greens (we used Mustard Greens)



  1. Combine the vinegars, peppercorns, coriander, bay leaf, garlic clove and thyme with 1 cup of water in a small saucepan.  Bring the mixture to a boil, then pour it over the sliced onions in a heat proof bowl.  Let the mixture cool, then move it to the refrigerator for at least an hour.

  3. Whip the cream to stiff peaks, then fold in both mustards, the lemon juice, and lemon zest, stirring gently to incorporate. Taste and add salt to your liking (we used ¼ teaspoon). You can also add additional lemon juice if desired.

  5. Preheat your oven to 250 degrees. Put the short rib in a covered baking dish and bake it until warmed through.

  7. Cut the baguette into sandwich lengths, then cut those open. Toast them. Spread them with a layer of the cream, top them with your greens of choice, then add the short rib (cut into pieces if necessary) and pickled onions (fished out of the vinegar mixture).  Serve.



Fruit & Venison Stew

Fruity & citrusy, a more unusual stew flavor profile, but a perfect one for venison.  We recommend serving it with polenta & sprinkling it with extra orange zest before serving.
Drink Pairing: Washington State Cabernet Franc Wine
Servings: 6
2 C Red Wine
1 diced Carrot
¼ C chopped Shallot
½ C Sherry Vinegar
1 handful Thyme Sprigs
1 diced stalk of Celery
4 quarter-sized pieces of Ginger
1 T Salt
3# Venison Stew Meat
3 T Butter
3 T Olive Oil
1 diced Onion
Around 2 C Chicken Stock, Lowest Salt Possible
12 Prunes
Zest of 1 Orange
2 ounces Bittersweet Chocolate (60-70% Cacao)
¼ C toasted Pine Nuts
1 t Whole Allspice
1 Cinnamon Stick
1 Aji Amarillo Chile


  1. Combine the venison stew meat with all the marinade ingredients in a zip top bag or closed container.  Marinate in your refrigerator for two days.

  3. Cut the prunes in half.  Toast the pine nuts in a dry pan until lightly browned.

  5. Toast the chile in an unoiled frying pan with the allspice and cinnamon until their aroma intensifies.

    Once the chile has cooled enough to be safe to touch, tear it into pieces and discard the seeds.  Break the cinnamon stick into smaller pieces.  The cinnamon, allspice & chile together in a spice grinder or clean bladed coffee grinder until they’re a powder.


  7. Melt the butter and olive oil together in a skillet.  Turn the heat to medium high and add the onion and the salt.

  9. Saute the onion until browned.

  11. Pour the venison, with its marinade, into a deep pot.  Add the onion and ground spices along with enough chicken stock to cover everything with liquid.

  13. Simmer until the venison is tender, then add the zest, chocolate and prunes.

  15. Simmer for an additional ten minutes so that the new ingredients are incorporated.

  17. Serve topped with the pine nuts.



Grass-Fed Ribeye Roast


Considered by many to be the king of roasts, the ribeye roast is flavorful, tender, and has ribbons of fat that help keep it moist.  It’s also remarkably easy to cook, once you know the right technique.
Boneless ribeye roasts are cut from the ribeye roll.  Silver Fern Farms’ Angus & Reserve ribeye rolls are carefully trimmed to the point where they’re basically ready to cook.  You will want to check for remaining silver skin on the surface & remove it prior to cooking.
The number of servings you’ll get, as well as the overall cooking time, depend on the roast size.  For reference, a whole ribeye roll (cut into two halves for easier handling) will provide 10-15 servings and take somewhere around 2 hours to cook after the initial sear.

  1. Preheat your oven to 300 degrees.

  3. If necessary, cut your roast into two smaller pieces for easier handling.

  5. Season the roast with plenty of salt.

  7. Get a large, oiled frying pan or cast iron skillet very hot over high heat. Gently lower the roast portions into the pan (together or in batches, depending on your roast & pan sizes) & sear them until they develop a well-browned crust. Continue to sear, rotating as necessary, until they are seared on all sides.

  9. Move the roasts to a roasting pan in the oven. Roast them, turning the pan every half hour or so, until they reach your desired doneness.

We recommend roasting to an internal temperature of 130 degrees for a nice Medium Rare result.
Be aware that grass-fed beef, being leaner, will likely cook more quickly than grain-fed beef.

  1. Once the roasts reach temperature, remove them from the oven and let them rest for 20 minutes before slicing.

  3. Slice & serve with sides of your choice.



Venison Tenderloin with Horseradish Sauce

Karen Oliver’s Venison & Horseradish Cream Sauce
Adapted from a recipe graciously provided by Cervena farmer Karen Oliver.
1 Cervena Venison Tenderloin
1 T Olive Oil
1 C Heavy Cream
1 T Whole Grain Mustard
1 t Dijon Mustard
3 t Freshly Grated Horseradish, or 1 tsp Prepared Horseradish
2 T Chives, sliced very thinly
1/2 t Salt
Juice of one half Lemon
Zest of one Lemon
Rye Bread for toast circles or points
Salt & Pepper
Additional 2 T of Sliced Chives for Garnish

  1. 1-2 Days Before: whisk the cream to firm peaks, then fold in the mustards, horseradish, ½ teaspoon of salt, lemon juice, zest and chives. Taste and add additional lemon and/or salt if necessary.

  3. Rub the venison with the olive oil, then season it with plenty of salt & pepper. Sear the meat in a large frying pan or skillet, 3 minutes per side.

  5. Remove the venison from the pan and let it rest, loosely covered, for twenty minutes before slicing thinly.

  7. While the venison is resting, slice the rye bread and toast it. Cut however you wish (points, circles, etc).

  9. Spread a little of the horseradish cream on each serving of bread. Top it with some of the venison, then finish it with a little more cream and some sliced chives.



Roast Grass-Fed Beef Sandwich w/ Porcini Relish

Roast beef is a lunchtime treasure.  All you have to do is pick the right bun and toppings!  Here’s one of our favorite versions, made using this roast recipe (you could substitute a different recipe).


Ingredients:                                  Servings: 8

Cooked 3 1/4lb Grass-Fed Beef Roast (we used Bottom Round)

2 Long Baguettes


Pepper-Garlic Mayo:    (could substitute store-bought mayo with chopped peppers & garlic mixed in)

Approx. 1 ½ C Olive OIl

Clove of Garlic

1 t Lemon Juice

¼ t Ground Pepper

2 Egg Yolks (freshest possible)

½ t Dijon

6 Pickled Peppadew Peppers, drained (we used the spicy ones)


Porcini Relish:

1 t Tarragon

1 t Dijon

2 t Kosher Salt

2 t EVOO

2 t Minced Onion

½ oz Dried Porcinis

2 t Brined Capers, drained


1.  Make the Mayo (up to 3 days ahead): Mince the peppadews and garlic.  Whisk the egg yolks together, then stir in the garlic, lemon juice & black pepper.


Slowly drizzle in the olive oil, whisking constantly, until a mayonnaise consistency is reached.  Stir in the peppadews.


2.  Rehydrate the Porcinis: place the pieces in a bowl and pour hot water over them.  Hold them under the surface of the water with a weight or plate (etc).  Soak until tender (20-30 minutes)


3.  Make the Relish: Chop the capers, finely slice the tarragon & mince the rehydrated porcinis.  Toss them together with the onion, mustard, olive oil, and salt.


4.  Thinly slice the roast beef.


5.  Cut each baguette into four pieces, and split each piece down the middle to produce sandwich buns.  Put porcini relish on the bottoms and the mayonnaise on the top portions.


6.  Fill the sandwiches with the beef.


7.  Serve with your choice of sides (we recommend potato chips and pickles).



Bistro-Style Steak Frites

Steak & French fries (“steak frites”) is a French bistro classic typically prepared with lower cost, high flavor steaks like the hanger.
Ingredients:                            Servings: 3
1# Grass-Fed Beef Flat Iron Steaks
2 Russet Potatoes
Lemon Juice
Frying Oil

  1. Optional: Peel the potatoes.

  3. Pour several inches of oil into a wide, deep pot & heat it over high heat until it reaches 325 degrees.

  5. While the oil is heating, cut the potatoes into fries (roughly 1/8” by 1/8” thick). To keep them from browning while you wait, submerge them in water with a little lemon juice.

  7. Strain the fries out of the water and pat them dry with towels.

  9. Carefully the fries to the hot oil & cook for three minutes. Scoop them out of the oil with a slotted spoon or (ideally) a wire spider. Put them on paper towels to drain off any clinging oil.

  11. Increase the heat under the oil to bring it to 375 degrees.

  13. While the fries are draining, season the steaks liberally with salt. Sear them in a hot, oiled frying pan to your desired level of doneness (we recommend Medium Rare – an internal temperature of 130°F).

  15. Put the fries in the hotter oil & fry them again until they turn golden brown. Drain the oil off of them on a fresh batch of paper towels.  Sprinkle them liberally with salt.

  17. Serve the steaks & fries with your choice of condiments.



Venison with Sweet Potato Puree

Venison Denver Legs are hind legs that have been deboned and had all the muscles separated – basically you get all the meat with none of the work!  These muscles make excellent small roasts, as in this recipe.
Here we’ve paired the venison with sweet, tangy, rich prosciutto vinaigrette and a creamy sweet potato puree that accentuates its color.

Drink Pairing: Northern Rhone Syrah Wine
Servings: 2-4
1lb Venison Denver Leg
3 Large Sweet Potatoes
1 1/3 C Chicken Stock
½ t Lemon Juice
¼ t Salt
Additional Salt & Pepper
Prosciutto Vinaigrette:
3 ounces Prosciutto, small diced
2 T Extra Virgin Olive Oil
2 T Honey Wine Vinegar
1/3 C Low Sodium Chicken Stock
1 T Safflower Oil
1 T Finely Diced Shallot
1 T Brown Sugar
1 ounces Prosciutto, cut into strips

  1. Preheat your oven to 400 degrees.

  3. Trim the silverskin from the leg muscle & cut/trim it into two pieces of similar size & relatively uniform shape.

  5. Peel the sweet potatoes and cut them into large cubes.

  7. Put the cubed sweet potatoes in a large pot & cover them with salted water. Bring the water to a simmer and cook until the cubes are knife tender (about 20 minutes, depending on the cube size).

  9. Drain off the water and them in a blender with the cup and a third of chicken stock, quarter teaspoon of salt and lemon juice, blending to a smooth puree.

  11. Render the diced prosciutto in the safflower oil over medium heat, cooking until the pieces have crisped up.  Then remove the prosciutto from the pan and put it on paper towels to drain off the fat & oil.

  13. Add the shallot and 2 tablespoons of olive oil to the pan.  Saute the shallot briefly, then add the honey wine vinegar, brown sugar, and remaining 1/3 cup chicken stock.

  15. Simmer the vinaigrette mixture until it has reduced in volume by a third, then take it off the heat and stir in the prosciutto strips.

  17. Season the venison with salt & pepper.  Oil a frying pan and get it hot over high heat.  Sear the venison pieces, turning, until they develop a browned crust on all sides.

  19. Move the pan to the oven and roast until the venison reaches your desired doneness (125 degrees for rare, 130 for medium rare).

  21. Pull the venison out of the oven and put it on a clean plate to rest, loosely tented with foil, for 15 minutes.

  23. Slice the venison, cutting against the grain.  Add any accumulated juices from the resting plate to the prosciutto vinaigrette.

  25. Rewarm the sweet potato puree in a frying pan if you need to, then spread some of it on each plate.

  27. Top the sweet potato puree with venison medallions, then the medallions with the vinaigrette, then sprinkle the crisped prosciutto over the vinaigrette.  Serve.