Cooking School: Michigan Beer Co.'s Bad Axe Venison

- Michigan Beer Co. is good for much more than beer! They support Detroit business by using locally sourced ingredients and as many Michigan made beers as possible! Ray Kurmas and Chef Jeff join us in the Fox 2 Cooking School to show us how to make their Bad Axe Venison.

Bad Axe Venison
Barley Risotto, Foraged Mushrooms

7 oz. Venison     
              Juniper Berry

3 oz. Wild Mushrooms  

Barley Risotto
                  4 oz. Barley                                
                  1 oz. Onions, diced                     
                  10oz.Veal Stock                                
                  1 oz. Parmesan                         
                  1 oz. Butter                                   

Badass American Lager Demi
                  4 oz Veal Demi                              .
                  1 oz. Toasted Juniper Berry                      
                  2 oz. beer              
                  1 oz. Butter                                      

1.     Season the Venison with Salt and Pepper. Roast in a Saute Pan until Rare, about 110 degrees.
2.     Add Butter, Rosemary, Garlic and Juniper Berry,  And spoon melted butter over Venison. Cook until medium Rare, about 120 degrees. Remove from pan and allow to rest.
3.     In a separate pan, toast barley and  onions in a little oil. Add Stock 2 oz. at a time until all liquid is evaporated. Cook until Barley is tender. Add Butter and Parmesan and season.
4.     In the pan that the venison was cooking in, deglaze with beer and cook until nearly evaporated. Add Demi and Juniper Berry and Reduce by half. Remove Juniper, and add butter, stirring until fully incorporated. Season with salt and pepper. 

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