Venison recipes

[gonefishie]

I was given a processed small deer and got about 40lbs of assorted meat (steaks, roasts, sirloins, hamburgers). Lets hear your favorite deer recipes for this stuff.

 

[DJ]

Re: Venison recipes

I have three.

1. For anything but hamburger, just marinate them in Italian salad dressing (in fridge-turn frequently) for 24 hours. Cook as you please. Grilling works well.

2. For hamburger. Roll into meatballs. Put in crock pot with Cream of mushroom soup for about six hours.

3. Same as #2 for steaks and other cuts.

 

[tashasdaddy]

Re: Venison recipes

meat tenderizer, it's so lean it can be tough. mom used venison hamburger in everything.

Beer for a marinade, tenderizes.

 

[i386]

Re: Venison recipes

The burgers I've eaten had some beef fat in with it because it was so lean. I remember liking sausage and salt cured ham as well. The last few times I've tried it I didn't like it at all. I don't know if my tastes have changed or if it wasn't prepared well.

 

[mudmagnet63]

Re: Venison recipes

Fresh lime juce ( small key limes are best ) just enough to saturiate the top of the steaks. let set in frige for 12 - 24 hr. And spices to add flavor. Venison is very lean don't cook it too long or it will be boot leather tough. Enjoy

 

[dimock44]

Re: Venison recipes

I was given a processed small deer and got about 40lbs of assorted meat (steaks, roasts, sirloins, hamburgers). Lets hear your favorite deer recipes for this stuff.

I did a hind quarter on the smoker for 2 hrs and then in the oven till done.

Coat with Atkins Rub.
Wrap in Bacon
2 hrs on smoker
Bring in and put in Roaster Bag with 1 Can of Coke. Not diet
Seal the bag.
Cook in oven at 300-350 until done.

The meat will be so tender it falls off the bone.

 

[tashasdaddy]

Re: Venison recipes

also one of these tenderizers helps.

 

[Bob_VT]

Re: Venison recipes

Do not overcook or it will toughen.....

Cook just like steak for steaks.

See if someone local will make some sausage for you or grind it up for chili..... no fat is great.

 

[aspeck]

Re: Venison recipes

Yep, don't overcook. Marinade are good. If given a choice, I will take a good venison steak over a beef steak any day of the week. Just cook it like you would beef, but do not cook as long! We also age ours for at least a week at around 42 degrees for proper tenderness and flavor.

Just tried something new the other day and it was good. Cut your steaks into very small tips. Then, in olive oil brown a few cloves of garlic. Then add a medium onion (chopped) and a couple of green peppers (chopped, and for color you can use colored peppers - I used a green, a red, and a yellow pepper), sautee. Add the tips and brown, then add a touch of water and some flour for thickening - not too thick, just a little, and not too much water either. Now set this aside.

Next, take some biscuits (the Pillsbury type, in a tube bisquits) and put them in the bottom of muffin tins. Conform them to the tin, making little baskets. Drop a spoonful of the tip mixture in each "muffin". Bake at 450 for 8 - 10 minutes (till bisquits are brown. Remove and serve hot. YUM!

 

[blouderback]

Re: Venison recipes

I take the roasts and slice off some very thin (about 1/2" thin) cutlets, then beat them with a meat tenderizer. Then I coat them with some egg, bread them with Italian bread crumbs, a little garlic and onion salt, and fry them in olive oil for about 3 minutes per side. Serve with spagetti and red sauce.

 

[JB]

Re: Venison recipes

I use venison to make killer chili. Because it is so lean I use 75-25 ground venison and Jimmy Dean Hot sausage.

The saddle cuts are excellent broiled. Use the same methods You use to prepare beef.

I also use venison rounds, shoulders and misc to make stew. Same recipe as for beef.

 

[burroak]

Re: Venison recipes

If you want to utilize the roasts as roasts, 'larding' it will enhance the the dining experience. To do so, cut a couple of slices of bacon into 1 1/2" lengths the cut them diagonally to form a triangle. Freeze these to make them easier to insert into the roast. To insert the bacon, use a knife that is as wide as the larger end of the bacon. Plunge the knife into the roast and pull the handle toward you, insert the bacon into the roast on the back side of the knife pushing it flush. Repeat the process every couple of inches in all directions. Cook the roast in your favorite manner. The bacon will impart an unctuous quality and great flavor.

 

[Bass Man Bruce]

Re: Venison recipes

Useing equal amounts venison burger and velveeta Mexican style cheese.
Add 4oz tomato sauce for each pound of cheese.
Brown burger in fry pan then throw burger, cheese, tomato sauce and worchester sauce (to taste) along with tobasco or your favorite pepper ( again to taste) in a crock pot. (You can microwave it as well)
When all is hot and melted it makes a great nacho chip dip.

Also be sure you trim ALL the fat off ANY venison before cooking or even freezing! Venison fat is NASTY!
If you have any tenderloins just butterfly and grill them. Add a little salt and pepper and they are as good or better than beef or pork steaks.
Venison burgers...mmmmmmmmm

 

[muskyone]

Re: Venison recipes

if the deer was prosesd at a butcher shop wash any meat that was cut with a saw that has a bone in it when thay saw it the tallow gets on the meat and leaves a really bad flaver thats way most people dont like it i cook the loins over low heat in a oil butter mixture and its tender every time i've got 2 in the frezzer and 2 more hangeing in the garage to be cut up this week

 

[SgtMaj]

Re: Venison recipes

Forget trying to tenderize it...

Slice thinly (no more than about 1/4 inch thick) with the grain, not against it (this makes the cuts tougher by nature).
Now marinade in Terryaki sauce for 24 hours, refridgerated.
Next, toss them in your dehydrator.

There's nothing, and I do mean NOTHING better than venison jerky.

If you must cook it instead of using it to make jerky, then cut it thin against the grain (this makes any meat much more tender by nature).
Marinade in real lime or lemon juice for 5-15 minutes just prior to cooking (this lightens the flavor, further tenderizes the meat, and kills any bacteria hanging out in the meat that might not be killed by such a short cooking time)
Sear it, and provided that it's cut thinly enough (about 1/4 inch thick slices), it's done. Add your favorite sauce, I like A-1, or you don't have to add any sauce at all and it will have a very nice delicate flavor.

For the hamburger,

Brown up about 2lbs loosely and add in about 2tbsp (tablespoons) vegetable oil as it's browning.
Drain off the excess vegetable oil once it's all browned.
Next, add it to your favorite chili recipe (there's a ton of good chili recipe's out there, and I like it in one that's really meaty with just a few beans, and of course the rest of the fixins that vary by recipe)


Now that you've made me hungry, let me know when you'll be cooking dinner, and I'll be right over! Don't really matter which recipe you choose, I like 'em all.

PS - Speaking of deer, I saw the most beautiful and perfect 10 point buck on my way home christmas eve. I mean I have never seen a more perfect deer in my life nor do I ever expect to again in the rest of my life. So gorgeous was this buck that I couldn't have killed him even if I was hunting and it was the last day of the season... some genes you just gotta to leave in the gene pool, you know?

 

[rwise]

Re: Venison recipes

I often fix venison the same as pork, season and smoke it! Just did an arm in the smoker and what was left made chili MMMmmmmMMMm

 

[muskyone]

Re: Venison recipes

i cut my back straps 2 in thick cook over the lowest flame i can get in butter and thay melt in your mouth i think its the ageing i do my deer hang no less then a week longer if weather permits pic is of my biggest buck with a bow taken 2 weeks ago