Venison Recipes?
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The Kizzy
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Venison Recipes?
A friend gave us a whole lot of VEnison. Anyone know how to cook teh backstrap? I guess that is what we are having for dinner tomorow. Also we got a hole lot of sausage. ANy ideas would be appreciated. Thanks.
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Re: Venison Recipes?
The Kizzy wrote:A friend gave us a whole lot of VEnison. Anyone know how to cook teh backstrap? I guess that is what we are having for dinner tomorow. Also we got a hole lot of sausage. ANy ideas would be appreciated. Thanks.
My old boss used to marinate Elk backstrap, and then BBQ it.
“The more I study science the more I believe in God.” -- Albert Einstein
Steaks I usually country-fry or broil. I always use fresh garlic or onion in the marinade to take out some of the gamey taste like Minrott said though.
A broiler is just like an upside down grill.. you can cook anything in that the same as you would a grill. Just have the rack on the very top, about 4 inches from the meat. Depending on the thickness, I usually do something like 4 minutes on one side with the oven slightly open, then flip them (only once) and do 4 minutes on the other side with the oven closed. Then you can just scootch them off the top piece of the broiling pan and dump them into the juice that dripped for about 2 minutes. Don't use any salt in the marinade though.. sometimes with venison it can already be tough and salt is bad news for any marinade. If you use salt to pre-season you only wanna do it like right before it goes in the oven, especially a meat like venison
A broiler is just like an upside down grill.. you can cook anything in that the same as you would a grill. Just have the rack on the very top, about 4 inches from the meat. Depending on the thickness, I usually do something like 4 minutes on one side with the oven slightly open, then flip them (only once) and do 4 minutes on the other side with the oven closed. Then you can just scootch them off the top piece of the broiling pan and dump them into the juice that dripped for about 2 minutes. Don't use any salt in the marinade though.. sometimes with venison it can already be tough and salt is bad news for any marinade. If you use salt to pre-season you only wanna do it like right before it goes in the oven, especially a meat like venison
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My favorite is deer stew.
If they're just steaks, I'd just let em marinate in whatever you want for a few hours, and toss em on a grill.
I was actually talkin with a few guys at work about this a couple days ago, and I had this wrote down from one of them--
Need: Couple pounds of deer
an onion
a bell pepper
2 cans of mushroom soup
2 cans water
salt
Brown deer in shortening. Saute onions and pepper in drippings. Add enough flour to make the drippings a brown gravy. Use soup in gravy instead of water. Pour the deer, pepper and onions, mushroom gravy, 2 cans of water and salt into slow cooker. Cook in pot on low all day
Never tried it myself, but looks tasty..
If they're just steaks, I'd just let em marinate in whatever you want for a few hours, and toss em on a grill.
I was actually talkin with a few guys at work about this a couple days ago, and I had this wrote down from one of them--
Need: Couple pounds of deer
an onion
a bell pepper
2 cans of mushroom soup
2 cans water
salt
Brown deer in shortening. Saute onions and pepper in drippings. Add enough flour to make the drippings a brown gravy. Use soup in gravy instead of water. Pour the deer, pepper and onions, mushroom gravy, 2 cans of water and salt into slow cooker. Cook in pot on low all day
Never tried it myself, but looks tasty..
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Guntaag Gorefeast
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bah. I blew the heart out of a buck a few years back, dropped him on the spot and it was still pretty darn gamey=/
My favorite is venison stew. I remember we used cream of mushroom soup out of a can to add to the broth...gah, ill look thru the recepie books and find some recepies for you i think. If i can find em D:
My favorite is venison stew. I remember we used cream of mushroom soup out of a can to add to the broth...gah, ill look thru the recepie books and find some recepies for you i think. If i can find em D:
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Jay
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The Kizzy
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Well, I made a mixture of Lawry's, powdered creamer, corn meal and flour. I rolled the steaks in that and pan fried .Was very yummy.
We used to make a foil boat, drown them in salt and beer and grill them, but I dont have a grill.
Guntaag~~ WOuld love the recipe for that stew if you can find it. Thanks.
TOnight!! Venison sausage in marinara over tortellini
We used to make a foil boat, drown them in salt and beer and grill them, but I dont have a grill.
Guntaag~~ WOuld love the recipe for that stew if you can find it. Thanks.
TOnight!! Venison sausage in marinara over tortellini
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Guntaag Gorefeast
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Guntaag Gorefeast
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Million Dollar Stew
1-2 pounds venison
2 cans Campbells cream of mushroom soup
1 envelope dry Liptons onion-mushroom soup mix
4-5 skinned & cubed potatoes
cup of water
After removing all fat and tendons, cut venison into slices or chunks (1/2" across grain) and soak in several rinses of fresh water. Drain venison and place in crock-pot. Add cubed potatoes and cover with cream of mushroom soup. Sprinkle dry onion-mushroom soup mix on top and add cup of water. Cook on low or medium overnight (approximately eight hours) and stir several times while cooking. Venison should fall apart when done. Make enough for the next day because this stew is even better when heated again.
and again and again=P This looks like about the recepie we used to use, i think instead of the onion soup mix we just used onions ,heck try the mix np.
You can use your steaks for this NP im sure but neck roast is best from my experience (and lots of folks throw the neck out =/)
Also, add carrots, celery
1-2 pounds venison
2 cans Campbells cream of mushroom soup
1 envelope dry Liptons onion-mushroom soup mix
4-5 skinned & cubed potatoes
cup of water
After removing all fat and tendons, cut venison into slices or chunks (1/2" across grain) and soak in several rinses of fresh water. Drain venison and place in crock-pot. Add cubed potatoes and cover with cream of mushroom soup. Sprinkle dry onion-mushroom soup mix on top and add cup of water. Cook on low or medium overnight (approximately eight hours) and stir several times while cooking. Venison should fall apart when done. Make enough for the next day because this stew is even better when heated again.
and again and again=P This looks like about the recepie we used to use, i think instead of the onion soup mix we just used onions ,heck try the mix np.
You can use your steaks for this NP im sure but neck roast is best from my experience (and lots of folks throw the neck out =/)
Also, add carrots, celery
Yeah. That sounds good. Celery for the win.
As for the gamey taste, there are a lot of factors. Knowing that deer do not have the same enzymes in their meat as cows, and that hanging them to "age" does nothing, I've noticed a distinct difference between deer that have been left to hang a couple days and those that have not.
Temperature at the time of the kill also makes a difference. If you arrow a deer in early bow season and it's 75 degrees out, I hope you're good with a knife and have a freezer near by. Any time wasted here will result in a very poor tasting meat.
The first deer I ever shot (with a rifle) was the only to require a second killing shot, and as far as I can remember it tasted largely the same as the other 100+ deer that have put venison on my table over my life.
My last bit of advise is that if you know how to can food and have a pressure cooker, go ahead and can some venison. Fill a pint jar up 2" from the mouth, pack it down to remove air bubbles. Add some onion, and a teaspoon of salt. Pepper sparingly. Garlic sparingly (or none at all). Can for at least 45 minutes at 15lbs ( I think 15 lbs. Your canner will have 2 weights, one for vegies, 1 for meats).
Best venison you've ever had. Make stew with it, make stroganhoff with it, use the juices to make gravy and pour over rice or noodles. All you have to do is heat it up, and if your cans sealed it's good for a year or there abouts.
As for the gamey taste, there are a lot of factors. Knowing that deer do not have the same enzymes in their meat as cows, and that hanging them to "age" does nothing, I've noticed a distinct difference between deer that have been left to hang a couple days and those that have not.
Temperature at the time of the kill also makes a difference. If you arrow a deer in early bow season and it's 75 degrees out, I hope you're good with a knife and have a freezer near by. Any time wasted here will result in a very poor tasting meat.
The first deer I ever shot (with a rifle) was the only to require a second killing shot, and as far as I can remember it tasted largely the same as the other 100+ deer that have put venison on my table over my life.
My last bit of advise is that if you know how to can food and have a pressure cooker, go ahead and can some venison. Fill a pint jar up 2" from the mouth, pack it down to remove air bubbles. Add some onion, and a teaspoon of salt. Pepper sparingly. Garlic sparingly (or none at all). Can for at least 45 minutes at 15lbs ( I think 15 lbs. Your canner will have 2 weights, one for vegies, 1 for meats).
Best venison you've ever had. Make stew with it, make stroganhoff with it, use the juices to make gravy and pour over rice or noodles. All you have to do is heat it up, and if your cans sealed it's good for a year or there abouts.
Molon Labe
