Merry Edwards Winery - Russian River Valley

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Venison Crepinettes

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Makes about 24 crepinettes
 
Ingredients:
3 pounds venison neck, shoulder or brisket, preferably ground twice
2 tablespoons kosher salt
2 tablespoons minced fresh sage
2 teaspoons freshly ground black pepper
2 teaspoons freshly ground white pepper
1 teaspoon ground clove
1 teaspoon ground allspice
1 teaspoon ground juniper berry
1 teaspoon freshly grated nutmeg
8 ounces caul fat (Note: Caul fat is a thin membrane that encases the internal organs of many of the animals we eat. It is now readily available in butcher shops and online.)
 
Preparation:
Put the ground venison into a large bowl, add the salt, sage, peppers, clove, allspice, juniper berry and nutmeg, and mix thoroughly.
 
Cover a baking sheet with wax paper. Use a 2-ounce ice cream scoop to divide the mixture into balls and set each one on the wax paper.
 
Spread the caul fat on a clean work surface and wrap each portion of venison, being sure to overlap the edges as the caul fat will shrink a bit as it cooks. Press down very gently on each crepinette to flatten it just a bit.
 
At this point, you can freeze some or all of the crepinettes. To do so, simply set the baking sheet in the freezer for 2 to 3 hours. Remove the frozen crepinettes and pack them into freezer bags.
 
To cook the crepinettes, set a large, heavy skillet over medium heat and add the crepinettes, seam-side down. Cook for 6 to 7 minutes, turn and cook for another 3 to 4 minutes or a little longer. They should have firmed up a bit but not completely. Transfer to a platter or individual plates and serve hot, with a simple green salad alongside. The crepinettes can also be used to make sliders.
 
This recipe appears in "More Than Meatballs" (Skyhorse Publishing, 2014 & 2016) by Michele Anna Jordan, writer, author, and chef in Sonoma County. For more information, please visit www.micheleannajordan.com/.

About this Recipe

Local journalist, cookbook author and chef Michele Anna Jordan created this richly spiced venison dish, and it pairs wonderfully with our 2014 Flax Vineyard Pinot Noir. Here’s Michele’s take on this dish: “The first crepinette I ever tasted was made with fresh venison and it was extraordinarily delicious. If you don’t have venison, you can make these with wild boar, buffalo, grass-fed beef, lamb or goat. Be sure not to overcook the crepinettes, as they will lose that yummy succulence. They are best cooked to rare or medium rare.”