Sending out a call for venison recipes...

[ScreamingMeemie]

I am sick of making the same old round steak, same old stew, same old roast. Anybody got anything exciting?

Thanks. A friend of my husband's got a huge one, and doesn't eat deer meat so he had it processed and gave it to us.

[flamingyouth]

1. Here's a somewhat different roast idea

Hopefully it's not too similar to what you've already been making. I had this once and it was good. The sweetness of the apple & sweet potato was a nice touch.
4 lbs. venison leg roast
1 Tbls. coarsely ground black pepper
2 tsp. chili powder
1 tsp. dried thyme
1 tsp. dried sage
1 Tbls. white vinegar
1/2 gal. buttermilk
4 med. onions - sliced
4 bay leaves
6 cloves garlic - crushed
1 tsp. black peppercorns
1 stick cinnamon
2 Tbls. bacon grease
12 oz. bottle beer
2 med. onions - sliced
2 med. carrots - sliced
2 med. apples - peeled, diced
1 med. sweet potato - diced
beer - as needed


-Combine peppers, thyme, sage, and vinegar and rub over roast to coat.
-Allow to marinade for 2-3 hours.
-Combine buttermilk, onions, bay leaves, garlic, peppercorns, and cinnamon in a large bowl; drop in roast.
-Place in refrigerator for 2-3 days, turning occasionally.
-Remove roast from bowl; discard marinade.
-In a Dutch oven, brown roast in bacon grease; drain grease.
-Pour a bottle of beer in the Dutch oven.
-Cover and bake in a 325 degree oven for 90 minutes.
-Add onions, carrots, apples, sweet potato to Dutch oven and pour in enough beer to cover roast.
-Return to oven and bake until all vegetables are tender.

[ScreamingMeemie]

13. Thanks a lot! That sounds delicious.

Funny thing, I just bought some buttermilk because MrGrumpy likes popcorn with buttermilk. Guess he won't be using it for that.

:)

[flamingyouth]

2. Check out foodtv.com

They have four pages of recipes!!

ttp://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18429,00.html

Here's one for a Venison & Andouille sausage Gumbo from Emeril. Sounds pretty yummy.

[asjr]

3. venison

My dad was an avid hunter. He used to bring home venison and make chili with it. He would not allow anyone to help with cooking it. After a bite or two of his chili I vowed never again to eat venison. I know he must have put in 3 lbs. of chili powder. Of course he did that with ground beef also. Other than chili my dad was a good cook. He had 6 brother, no sisters and his mom taught each one how to cook.
I think he failed the chili test.

[ScreamingMeemie]

14. Haha. My mother turned me off of chili a long time ago. For the

same reason. The seasoning. Blech.

[MojoKrunch]

4. Dunno how to make it, but venison sausage is killer.

Cajun buddies of mine used to make it... toss it on the grill to cook the fat out(pan frying too greasy), and *mmmm mmmmm*.

Mojo

[ScreamingMeemie]

15. Italian? Usually we get it processed at a place where they

make awesome italian sausage with it. That and hunter's sausage. This time it is basic cuts, because MrGrumpy's buddy had it processed.

[Mr. McD]

5. I will be making this recipe very soon.

VENISON SUMMER SAUSAGE
12 Pounds of Meat total.
(30% Pork Butts, 70% Venison)
5 TBSP SALT
3 TBSP BROWN SUGAR
1 TBSP CELANTRO (Corriander)
11/4 TSP CAYENNE PEPPER
6 TSP GARLIC SALT
6 TSP GARLIC POWDER
1 TSP GROUND GINGER
1 TSP GROUND MUSTARD
6 TSP MUSTARD SEED
2 TSP INSTA CURE OR A CURE OF YOUR CHOICE
5 OZ. ICE WATER
GRIND ALL MEAT ONCE THRU 3/8" plate and once thru
3/16" plate.
Mix all seasonings and ice water into meat well.
Stuff Meat in casings.
SMOKE AT 100 DEG. WITH HEAVY SMOKE FOR 2 HOURS
THEN MAINTAIN 100 DEG IN SMOKER FOR 15 HRS.
RAISE SMOKEHOUSE TEMP. TO 165 DEG FOR ABOUT 3
HRS. TO REACH 142 DEG INTERNAL TEMP. OF SAUSAGE.
NO HOTTER!!
REMOVE FROM SMOKEHOUSE AND COOL IN COLD WATER
TILL THE INTERNAL DROPS TO 120 DEG. AIR COOL
TO ROOM TEMP. REFRIGERATE AND ENJOY!

[ScreamingMeemie]

16. I have to get a meat grinder. That sounds really good.

Either that or you could send me some. Heehee. Thanks!

[Zomby Woof]

6. oh, deer!

I don't have any handy. :evilfrown:

[ScreamingMeemie]

17. Get cracking then Zomby...break out those

cookbooks! :)

[chefgirl]

7. If you like MinceMeat Pie

Try adding about a half cup of browned venison (very finely diced) to a regular recipe of Mince Meat Pie filling.
I dont really enjoy venison, but I found this recipe to be delicious.

-chef-

[ScreamingMeemie]

23. I'll have to try that.

Thanks chefgirl. I am not a big fan of mince meat pie, but am always willing to try new things. :)

[amazona]

8. is it processed as spicy sausage?

Venison is dry, in Louisiana, you give it to a guy and he makes it into some sort of sausage so it will be spicy and juicy. The sausage makes a great pasta sauce. Let me see if I can write down a favorite of mine.

Mince 4 garlic cloves. Have 2 ts. fennel seeds. Put some olive oil in the frying pan and break up 1 pound of the sausage over the pan. Sprinkle with the garlic and fennel. You don't have to stir constantly, but stir pretty often, until the meat is no longer pink. You can add 1 -- 28 oz. can of diced tomatoes or 2 -- 15 oz cans. Stir it well, and let it cook for another ten minutes.

Have 1 TB. of fresh chopped parsley and 1 TB. of fresh chopped basil ready to stir into the sauce when it's done.

A really great sauce for rigatoni. Serves 4 to 6 -- sorta depends on how large your appetites are. It also freezes well. Or if you let it sit in the fridge overnight, it makes a great lunch -- like all tomato-based pasta sauces, I think it gets a little richer overnight.

[ScreamingMeemie]

18. The guy who usually does it for us includes some italian sausage

which I use in spaghetti sauces, but no sausage this time. I agree with you venison sausage makes the best spaghetti sauce. :)

[1a2b3c]

9. You had it cut into steaks?

I know some good jerky in the oven recipes if you want them.

[ScreamingMeemie]

19. Oh yes please. MrGrumpy loves jerky.

I am looking for all kinds of different things to make.

[fishnfla]

10. Are you bragging are complaining?

sick of the same old venison? why you......

cook the steaks in real butter with onions and mushrooms. serve with fresh bread and real butter. and beer

followed by a dose of lipitor.

[ScreamingMeemie]

20. Dose of lipitor. Ha! I am really delighted to get this venison

as it helps out with the grocery bill on a tight budget this year. Mainly because we needed that new refridgerator. Just thought it would be neat to get some new recipes. The ones I usually use are my husband's grandmothers, but it is always great to find new recipes. If you are ever in Michigan fish...I'll fry you some up!! :)

[sandnsea]

11. Teriyaki?

A long time ago a friend had a chinese dinner and did her venison, teriyaki style. She told people half was beef and half was venison. After everybody left she confided that it was ALL venison. Nobody knew the difference, including me. It was great. I don't have a recipe but probably a beef one would work fine if you cook it the venison time instead of beef time.

We usually cook venison fast. My elk didn't work out so great that way. What do you do?

[ScreamingMeemie]

21. Usually I marinate it in vinegar, wine and oil with garlic cloves

for a few hours before using it. Steaks I usually grill 5 minutes a side. Venison is also really really good in the slow cooker with beer. It doesn't get leathery. Teriyaki sounds like a good way to season as well. Thanks. :)

[Rabrrrrrr]

12. Wow - this thread's been here more than 3 hours, and no anti-meat vitriol

Gotta be a record!

MrsGrumpy, I'm totally jealous of you having fresh venison. Very, very, very jealous. But also glad for you!! Enjoy it =- it makes up, at least a little bit, for you living in MI, I hope. :-)

[ScreamingMeemie]

22. Just a tiny bit Rabrrrr. If you are ever in Michigan look us up

We are ALWAYS home, and I'll ALWAYS cook venison for a fellow DUer. I'd even share some cuts with you. :)

[arwalden]

24. The Thought Makes Me ILL...

I tried venison once... and nearly threw up.

Do you think it was because it was prepared badly... or perhaps it was spoiled (nobody got sick though)?

The cook tried to pass it off to me as beef (presumably because I wouldn't have tried it otherwise... maybe she was correct) so I'm wondering if I hated it because I was EXPECTING beef and it tasted NOTHING AT ALL like beef.

It tasted like beef-gone-bad. Bitter, foul, gritty... like eating dirty socks.

Am I being unfair? Keep in mind that I don't like mutton either. Maybe it's just my peculiar taste buds.

-- Allen

[ScreamingMeemie]

25. It could have been bad meat, but venison can be tricky to cook.

Some seasonings don't work well with it,othertimes it's overcooked. Also it can depend on what the deer itself ate. I find deer that are brought back from the deep woods (pine cones etc) are much more "gamey" tasting than deer that hang out in farmer's fields. Don't give up on it. Come to Michigan, and I'll cook you up some. ;)

[Superfly]

26. Something new....

Cold smoked venison....(Great on sandwiches)

First, you need to get your hand on some curing salts.

Go here: http://www.butcher-packer.com/pg_curing.htm

In a food-grade plastic containter, liberally apply curing salt to all sides of the venison (backstrap and roasts work well). Rub salt onto meat. Also add crushed juniper berries, bay leaves, crushed black pepper and whatever other spices you think might taste good.

Allow the meat to cure in the refrigerator for 1 week, flipping every day.

After one week, start your smoker. You are also going to need some sawdust and wood chunks soaked in water.

Rinse off the venison and place on smoker grill. You want to keep the smoke very very cool, so use the sawdust from time to time to reduce the temperature of the smoke and add a little moisture.

Smoke only for about 1 to 2 hours at a time, otherwise, the venison will become very dry.

You want to smoke it for a total of about 8 hours. If it's underdone, no worries, remember, the meat is cured so it is safe to eat.

I usually cold smoke about 20 pounds of venison (sometimes other meat like pork tenderloins) and then use it on sandwiches (cuts like deli meat), crackers, etc. You can also use the less desirable cuts of meat for this process, because the curing salts will tenderize the hell out of your venison.

I am doing this from complete memory, so if you have any questions, please ask away!

Brian