Expert: Keith Patton - 12/10/2008

Question
Hi Keith,
I will be making venison for the first time and I was wondering what types of side dishes go best with deer meat.
Thanks,
Rachel

Answer
Rachel:

If you really want to do something authentic, think early American.  

What did they eat back then with their venison?  I'd say squash, corn and greens.  My favorite sides for venison are twiced cooked or baked squash, stovetop roasted corn, and either turnip or mustard greens or spinach cooked with bacon.  If you have to have potatos, try oven roasting them.  There are some recipes for the squash below, there are a lot on the web, just google twice baked or twice cooked squash.

As for the corn.  put some olive oil or butter in a skillet. About 1-2 tbs  heat the oil then poor in about 2 cups of frozen kernel corn.
Add about 1-2 tbs of sugar, cook until thawed then add salt and pepper to taste.  Continue to cook on medium low until the corn starts to become dry, don't let it burn you just want it a bit dry and browned a bit.  Season with chili powder to taste.  It should have kind of a roasted look and be a bit chewy.  My wife loves this stuff.  You can cook it a bit less dry just stop when it gets to the stage you like.

For the greens you can use the bagged frozen or fresh.  Get about 4-5 strips of fairly lean bacon.  I use the thick cut.  Cut the bacon into small pieces cross wise and cook in a pot or skillet until just before the crispy stage.  Drain off all the fat and save.  Add the greens and cook till wilted if fresh. If frozen cook till thawed.  Adjust seasoning with salt and pepper.  A bit of fennel seed is nice in spinach.  Add a bit of the bacon fat to taste.  You don't want it too greasy but want the bacony flavor.

Oven roasted potatos are as follows.  I use one or two baking potatoes and cube them in 1 inch pieces.  I oil a roasting pan with olive oil and drizzle olive oil over the potatos when I place them in the pan.  Heat the oven to 300.  Season the potatos with sweet basil, parsley and any other dried herb you like.  Roast until tender and a bit brown on edges.  Be sure to rake the potatos periodically to turn them and to keep them coated with oil so they don't dry out too much.
If they are tender but not yet browned you can speed it up by putting them under the broiler for a few minutes.  Keep an eye on them while you do, they will crisp up fast and you don't want to burn them.

I use a cast iron roasting pan for this, a cast iron skillet will work too.

Here are the squash recipes.


Fix a squash dish instead of potato.  Something like twice cooked squash, bake it, scoop it out of the shell, mix it with seasonings then put back in the shells and bake again.

Twice Baked Squash

(Makes 4 servings)

 
 • 2 acorn squashes (about 12 to 14 oz. each), cooked, halved and seeded*  
 • 1/2 cup grated Parmesan cheese, divided  
 • 1 cup (8 oz.) low-fat (1%) cottage cheese
 • 2 eggs  
 • 1/2 cup instant mashed potato flakes  
 • 1/2 cup minced green onions with tops
 • 1 teaspoon lemon juice
 • 1 teaspoon salt  
 • 1/3 cup unseasoned croutons or stuffing cubes  

Reserving shells, scoop pulp from squashes into medium bowl and mash. Reserving 2 tablespoons of the Parmesan cheese and the croutons, beat remaining ingredients into squash pulp until thoroughly blended. Spoon into reserved shells. Sprinkle with reserved Parmesan cheese and croutons. Place in shallow baking pan.

Bake in preheated 350°F oven until knife inserted near center comes out clean, about 35 to 40 minutes.

*To cook squashes, cook whole in steamer or in boiling water to cover until fork-tender, about 20 to 30 minutes OR pierce with fork, place in baking pan and bake in preheated 350°F oven about 45 minutes to 1 hour OR pierce with fork and microwave on full power, turning occasionally, allowing 4 to 5 minutes per pound.

OR

Twice Baked Buttercup Squash
Recipe #133090 | 1¼ hours | 10 min prep | add private note
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By: riffraff
Aug 10, 2005

This is a great side dish. I have added pecans and everyone loved it. Hope you do too.
SERVES 6 (change servings and units)

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Ingredients
3 small buttercup squash
1/3 cup nonfat sour cream
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup chopped pecans (optional)
6 tablespoons brown sugar or sugar, in the raw
Directions
1Heat oven to 425°F.
2Cut squash in half lengthwise, scoop out seeds and fibers and discard.
3Place squash in an ungreased 13x9-inch baking dish.
4Cover tightly with foil.
5Bake for 30 to 40 minutes or until squash is tender.
6Cool for 10-15 minutes.
7Reduce oven temp to 375°F.
8Scoop out flesh of squash, leaving about 1/4 inch thick shell and set shells aside for now.
9Place flesh of squash in a medium bowl.
10Add sour cream, salt, nutmeg and nuts if using, mix until smooth.
11Fill each shell with the squash mixture.
12Sprinkle each with 1 tablespoon of brown sugar.
13Place filled shells in baking dish.
14Bake at 375°F for 15-20 minutes or until thoroughly heated.