NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: http://mag.outdoornebraska.gov/i/736554
76 NEBRASKAland • NOVEMBER 2016 T ranslated, the actual dish is called shaking beef. It's "shaking" because of the shaking motion you make with the pan when you sauté the meat. This is a popular dish, and I have found that venison works just as well. Following that note, I'd like to take this opportunity to congratulate my colleague Hank Shaw on his latest cookbook: Buck, Buck, Moose. Most of what I know about cooking wild game I owe to Hank. If you find what I do here interesting, believe me when I tell you that I've only scratched the surface compared to what Hank has been able to discover and create with wild game. He is a master, and his new book – all 304 delicious pages of it – is the most thoughtful venison cookbook/guide I have ever had the pleasure of reading. You will learn everything you need to know about hunting and cooking antlered game, from nose to tail, with beautiful photographs by Holly Heyser that accompany step-by-step instructions. Buck, Buck, Moose includes over 100 recipes from all over the world, featuring centuries-old classics to meticulously invented recipes, including his own interpretation of Vietnamese shaking venison. You will also find steps on how to make broth and stock; how to use the flanks, shanks and the ribs; how to use "the wobbly bits" – offal; and how to perfect your skills in sausage-making and cured meats. If you love to experiment with game, this book deserves a place on your kitchen counter. Also check out Hank's James Beard Award-winning blog, Hunter Angler Gardner Cook, at honest-food.net. Servings: 2 Prep Time: 30 minutes Cook Time: 4-7 minutes Ingredients: • 1 pound of venison tenderloin or roast, silver skin removed, cut into 3 ⁄4-inch cubes • 1 tablespoon of peanut oil • Cooked jasmine rice, for serving Marinade: • 1 ⁄2 teaspoon of freshly cracked black pepper • 1 tablespoon of soy sauce • 1 teaspoon of fish sauce • 2 tablespoons of oyster sauce • 2 cloves of garlic, minced • 1 1 ⁄2 teaspoons of sugar Salad: • 4 cups of watercress (only tender leafy parts) or arugula • 1 shallot, thinly sliced • 1 1 ⁄2 tablespoons of unseasoned rice vinegar • 1 1 ⁄2 teaspoons of sugar • Kosher salt, to taste • Freshly cracked pepper, to taste • 2 tablespoons of water 1. In a small bowl, combine marinade ingredients and venison. Cover and refrigerate for at least 20 minutes or up to overnight. In a large bowl, combine all salad ingredients except the watercress/arugula; do not toss until ready to eat. 2. Thirty minutes before cooking, take meat out of the refrigerator to come to room temperature. Next, heat peanut oil in a large pan over high heat. Add venison cubes in one layer, and allow it to sear on this first side for 1 minute. Then shake the pan (or flip with tongs) to sear the other sides for 30 seconds each. Cook venison for about 4 minutes total or until nicely browned and medium-rare. 3. Toss arugula or watercress into dressing. Add a pinch of salt and pepper, to taste. Move greens to a serving dish and pile cooked venison on top. Serve immediately with hot jasmine rice. ■ This recipe and photograph originally appeared on foodforhunters.com. Vietnamese Shaking Venison A popular Vietnamese beef dish made with venison. By Jenny Nguyen h b I o s t h it is the most thoug PHOTO BY JENNY NGUYEN Shaking venison is simply marinated and served with lightly dressed greens and rice.