CHIPOTLE TABASCO® JERKED VENISON

Venison

Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 1 tsp.
Scallions, chopped 1/2 cup
Lime juice, fresh 1 tsp.
Garlic cloves, minced 2 ea.
Allspice 1 tsp.
Salt and pepper to taste
Venison medallions, 7 oz. ea. 15 ea.

Risotto

Ingredients Weight Measure
Olive oil 3 tsp.
Red onions 1 cup
Arborio rice 1-1/3 cups
Red bell pepper, small diced 1 ea.
Yellow bell pepper, small diced 1 ea.
Orange bell pepper, small diced 1 ea.
White wine 1 cup
Chicken stock 3 cups
Provolone cheese 3-1/2 oz.
Salt and pepper to taste

Medley

Ingredients Weight Measure
Mango, medium, diamond cut 1 ea.
Summer squash, medium, diamond cut 1 ea.

Succotash

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 2 tsp.
Corn 1 cup
Garlic cloves 3 ea.
Pinto beans, cooked 1 cup
Cream, 35% 2 cups
Chives 1/2 bunch
Salt and pepper to taste

Method

  1. For the Venison, combine TABASCO® Chipotle Pepper Sauce, scallions, lime juice, garlic, allspice and seasonings.
  2. Marinate the venison in refrigerator the night before cooking for approximately 12 hours.
  3. Pan sear venison; finish in oven at 275°F, until internal temperature reaches 145°F. Season when needed.
  4. For the Risotto, heat large stewing pot, add oil and sauté the red onions until translucent. Add arborio and brown gently. Add peppers.
  5. Add wine and 1/2 cup of stock at a time. Cook until fully absorbed. Stir in cheese, season and reserve.
  6. For the Medley, mix mangoes and squash together; roast in 400°F oven until done, approximately 18 minutes.
  7. For the Succotash, mix TABASCO® Green Jalapeño Pepper Sauce and corn. Cook in commercial smoker (artifical smoke liquid can be substituted). Sauté garlic, pintos and corn. Add cream and reduce until sauce consistency. When done, stir in chopped chives.

Yield: 15 servings