Venison Recipes/Hints and Tips!

[Stephanie]

I've been looking for a venison thread and not finding it so... here we go!

 

I'm hoping to have a lot of venison in the next couple of months and wanting a place to share recipes/hints and tips!

 

 

[Kevin B 123]

English Hunter’s Medallions of Venison

 

Several Venison Medallions ( small steaks)

 

Cranberries, cut ( Whole Frozen OR Whole Fresh)

 

Bacon drippings,

 

1 Tablespoon, Garlic, ( Less is OK)

 

1 to 1 & ½ cup Heavy Cream ( ½ & ½ will do)

 

handful of Fresh Black berries, ( Black Berry JAM will do)

 

Cook up some bacon, or heat up some reserve drippings ( just enough to flavor the neat, not so much to drowned it in!

 

On a High Heat, sear both sides of all medallions

 

Turn heat down.

 

Add cut up whole cranberries ( I use Frozen berries, and cut then while still frozen, easer)

 

When Cranberries are softening up, add the garlic

 

when the medallions are near to being done, add the cream, let thicken and merge with the other flavors,

 

Just before serving, add the blackberries on top of each medallion..... Serv & savor

 

 

( variation— ad a touch of parmesan cheese to the heavy cream, )

 

 

If the venison is “GAMIE” marinade in ButterMilk........

 

 

Onions will “Sweeten” this mixture

 

Sour Cream will add flare

 

 

Sometimes I leave cut up pieces of Bacon in the mix

 

it’s Good on Pasta, Rice, With Mushroom ( in or on the side)

 

Enjoy

 

Please share your recipes

 

 

 

 

 

 

[Stephanie]

That recipe sounds absolutely wonderful Kevin!

 

Here's a couple of tips I've learned about venison over the years. Naturally, starting with a healthy animal that has been properly dressed is the MOST important hint!

 

Marinating the meat can make a huge difference. You can soak it in salt water (like koshering it) over night and that will help a lot. You can also soak it in Italian Dressing for an easy marinade.

 

Marinating will help to address any 'gamey' flavor that you might otherwise experience with wild game.

[Deerslayer]

Now--this thread is my cup of tea

 

I have ate venison for almost every meal since I was a little girl, so here goes.

Cut the glands off on the back legs ASAP--still in the field, before you load it in the truck. This helps a lot--it also helps a lot if you get a good shot on it, so it doesn't run and get adrenalin it the meat. The best ones are the ones that fall where they stand.

When you have your deer skinned-wash it down real good to get it clean--then rub it with vinegar--that really helps with preserving it.

 

ALWAYS leave your deer meat frozen for at least 2 weeks--hard frozen--before you do anything with it.

We tenderize most cuts until they are very thin (beat it with a meat hammer)--then soak it in a bowl of water in the frige overnight. I don't do the salt water thing and have never noticed any difference.

our main family meal is to chicken fry it, but of course we are originally from texas (we even can chicken fry ice cream)

We take the trimmings to the processor--I find it completely worth the money and get the trimmings made into sausage, hamburger, and stew meat. I don't do chili meat anymore since I figured out that the chili was better with the deer hamburger meat.

Then, you have your meat, so you use it in any recipe exactly like you would beef.

You know--I can actually remember the first time I had beef --and I couldn't figure out where all the flavor was. I still feel that way, and thankfully so does my family. Between all of us, we usually put up 15 to 30 deer every year. Guess what my meat bill is $0.00 ?

[Louis1]

Hmmm.

 

I usually soak in salt ice water for about 48 hours.

 

Also let tenderloin soak overnite in milk (plain milk, not buttermilk).

 

Now, I like this, but try it at your own risk:

 

Slice 2" squares of tenderloin .25" thick. Place them in a bowl of 50/50 mix of white wine vinegar and worcestershire , making sure the meat is totally immersed, let the meat marinate for 24 hours, then eat. No cooking.

[ol'momma]

I just did up a batch of venison mincemeat last week. Let me know if anyone wants the recipe. Too tired(i.e. lazy) to type it out now...

[Kevin B 123]

Yes Please, Pretty Please

 

 

Pretty Please with a

[ol'momma]

*sigh* I knew I'd regret that offer. Oh well...Here ya go:

 

Holiday Mincemeat (from "Game is Good Eating" by John Willard)

 

3 lb Ground wild meat--WITHOUT fat

2 c boiling water

1 lb fresh beef suet

2 doz apples, pealed, cored and chopped

2 lbs seedless dark raisons

1 lb dried currants

4 c brown sugar

4 c white sugar

1 Tbs salt

2 Tsp cinnamon

1 1/4 tsp cloves (ground)

1 1/4 tsp nutmeg

2 quarts apple cider

1/2 c cider vinegar

 

Boil ground meat for 1 1/2 hours in 2 c boiling water. Add suet and apples. Cook slowly until apples are tender (about 45 min). Add remaining ingr and simmer until thickend (*Keep it stirred or it will stick and burn). Seal in hot sterileized jars. Makes enough for 16 pies.

 

I got about 14 pts out of mine, but I scrimped a little on the apples.

[Stephanie]

Originally Posted By: Louis1

Hmmm.

Now, I like this, but try it at your own risk:

Slice 2" squares of tenderloin .25" thick. Place them in a bowl of 50/50 mix of white wine vinegar and worcestershire , making sure the meat is totally immersed, let the meat marinate for 24 hours, then eat. No cooking.

No cooking!

Louis, you never cease to surprise me!

[ol'momma]

Louis' recipe sounds like a game-keepers version of Steak tar-tar. I would imagine that the texture would put a lot of people off.

[Kevin B 123]

Thanks Ol' momma

 

Im going to adapt that recipe to make jurky....... thanks so much !

 

[Domestic_Goddess]

Venison Stew

 

1-1/2 lbs. venison stew meat, cut into bite-size pieces

1/2 cup flour (or more)

2 or more tablespoons shortening

salt & pepper

1 medium onion, chopped fine

several large dashes of Worcestershire sauce

6 cups hot water

2 teaspoons beef bouillon granules

pinch of thyme

1 bay leaf

1 Tbsp. lemon juice (This tenderizes the meat; while cooking)

4 whole cloves

5 carrots, sliced thin

4 medium-sized potatoes, cubed small

1/2 to 1 green bell pepper, chopped fine

1 stalk celery, sliced thin

1 (4 oz.) can mushroom stems & pieces, drained

1 (16 oz.) can whole tomatoes, cut up

4 tablespoons flour (I use cornstarch)

1/2 cup cold water

1 tsp. Kitchen Bouquet Browning & Seasoning Sauce (opt.)

 

Coat venison stew meat with flour.

In a large skillet, melt shortening.

Add the flour coated meat; season with salt and pepper.

When the meat is almost browned, add onions; finish browning.

Add the Worcestershire sauce; stir for another minute.

Transfer to a 5 quart Dutch Oven, or a large soup kettle.

Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.

Bring to a boil.

Cover, reduce heat to a simmer, and cook for 2 hours.

Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes.

Cover and simmer 1-1/2 hours.

Remove bay leaf and whole cloves at this point.

Bring back to a boil. Combine the flour and cold water.

Add to the boiling soup; stirring constantly.

Finally add the Kitchen Bouquet; mix through thoroughly.

Serves 8 - 10.

 

Note: Sometimes youll only need 3 tablespoons of flour,

mixed with 1/3 cup cold water to thicken the stew.

............................................................

 

Barbecued Venison

 

1 (1b.) venison tenderloin, sliced thin

1 large onion, sliced thin or finely chopped

Shortening

 

For Barbecue Sauce:

1-1/2 Tbsp. 5% white vinegar

2 Tbsp. brown sugar

3/4 Tbsp. Worcestershire Sauce

3/4 c. tomato sauce

3/4 c. water

1 tsp. salt

1/2 tsp. chili powder

1/4 tsp. black pepper

 

Coat sliced venison with flour.

Put some shortening on a skillet; brown the venison and onion.

Transfer to a 2-1/2 quart casserole baking dish.

In a bowl, mix the barbecue sauce; pour over the venison.

Cover and bake in a 350 degree oven for 1 hour.

Serves 4.

............................................................

 

Crock-Pot Venison Dinner

 

1-1/4 1 lb. venison roast, cut into 1/2" - 3/4" cubes

5 medium-sized potatoes, peeled & quartered into 8 pcs. ea.

1 (1 lb.) bag baby carrots

2 (12 oz.) jars Heinz Savory Beef Gravy

 

Grease the inside of a 3-1/2 quart crock-pot.

Put the cubed venison in the bottom of the pot.

Season with salt and black pepper.

Pour a third of the gravy over the meat.

Layer the potatoes over the meat.

Season with salt and pepper.

Pour half the gravy over the potatoes.

Top with baby carrots.

Season with salt and pepper.

Pour the remaining gravy over the carrots.

Cover; cook on high 6 - 6-1/2 hrs.

............................................................

 

Venison Casserole

 

1-1/2 lbs. venison meat, cubed

(I used a roast, and cubed it to about 3/4"-inch pieces)

1 (10.75 oz.) can cream of mushroom soup

1 (1 oz.) pkg. dry onion soup mix

1 cup canned tomatoes, cut-up

1 (4 oz.) can sliced mushrooms, drained

Hot Mashed Potatoes or Cooked Wide Noodles

 

Preheat oven to 325 degrees.

Place meat in a greased 2-1/2 quart casserole baking dish.

Add the next 3 or 4 ingredients; stir.

Cover and bake 2 hours.

Serve over hot mashed potatoes, or cooked wide noodles.

Serves 6.

 

Note: Adding mushrooms is optional.

 

[Domestic_Goddess]

About a month ago I made a really good Venison Stroganoff,

but just haven't gotten around to writing the recipe down on paper,

but when I do, I will post that recipe.

[Kevin B 123]

Sometimes I cheat!

 

I buy the Hamberger Helper ( or cheep brand) Lanagnia or Stroganough mix, add ground deer meat, and MY its a Good QUICK meal!

[Stephanie]

I'm loving these recipes! Keep 'em coming!

 

Kevin, the idea that ground venison can be substituted for recipes (even HH) is a good point!

 

I do find with my venison, I like to add a bit more spice and seasoning. Does anyone else find that?

 

Also, as I think someone else may have already mentioned, either here on this thread or on another... because venison is so fat free, you may have to add a little fat/oil to cook it.

 

 

[Kevin B 123]

I add Herbs, in a mixture according THAT deer's "flavor".

 

I may add this type bean, or that. Brown rice is a good compliment, as is wild rice. Apricots, apples, pineapple, cranberries, are all good in with deer meat.

 

Mushrooms, ( whole, canned or DRIED POWDERED) Onions, Garlic ( strong or mild) Hot spices, Star anise, Chinese Anise ( these are 2 diffrent spices) bay leaf, Horseraddish, Brown mustard ( ground seed) Yellow mustard (powdered). Coumin, Coranider, cellery seed, ( whole or ground).

 

Many of the green herbs. . . . . depending on strong or mild Gany-ness.

 

I have marinated in Buttermilk, in TEA, in orange/pinapple Jiuce, Apple cider... salt water,

 

Sour cream, Buttermilk, Yougert, ( Goats Milk? ) as a sauce's liquid. Arrowroot, instead of flour, or cornstarch as a thickner is "Flavor NETURAL".... I have used whole wheat flour as a thickner....... Armaranth or Qounea ( Keen Wah) make good flavor complements as a thickner too...

 

Soaked Rye grain, wheat berries, barley

 

all can enhance the "flavor" or compliment the level of Gamie-ness

[quiltys41]

We were blessed with a couple of does that we butchered and put into the freezer last week, so I was hunting for some good recipes and found this one at the BassProShops site. We had it Sunday and yummy was it good!

 

CrockPot Deer

 

1 deer roast

1 medium onion

1 can cream of mushroom soup

3 medium potatoes

2 carrots

 

 

Brown deer roast on all sides in a heavy cast iron skillet well coated with oil. Add spices to taste. We used the Monteray steak seasoning, worchestershire sauce, garlic powder and a pinch of rosemary. After deer is well browned, put into crockpot on high. Peel and chop onion, carrots and potatoes into chunks and add to crock pot. Cover roast and veggies with can of cream of mushroom soup and 1/2 can of water. Cover crock pot and cook on high at least 4 hours and then turn down to medium heat until tender.

 

 

It took about 5 hours for this to get fork tender for us and it was about a 2 or 3 pound roast. I couldn't tell it from beef roast in texture. It was wonderful and had a "lighter" taste than beef...we may have to cut up the next deer into as many roasts as we can get!

 

Q