OK...So I went hunting and got a Deer, Now what....Recipe Suggestions.

A VANITY POST | 11/21/01 | rface

[rface]

Ashland, Missouri (Scott Depot, West Virginia)

[wastoute]

My favorite is just strips of steak, breaded and fried in hot oil. Wow, tastes just like chicken gizzards. We make platters of the stuff and my family gobbles it up. Never any left overs. (you know, country fried steak breaded, flour, egg, then flour with salt and pepper)

[Phantom Lord]

Bump for later

[SGCOS]

Bambi killer! &^)

[white trash redneck]

Go here.

[Mr. K]

I had a whole deer (a small one) ground up and mixed with some ground pork (excellent ground beef substitute for everything)

Also makes a FANTASTIC breakfast sausage mixed...

[mountaineer]

Welcome to West Virginia! From what I've heard, venison roast needs little more than a red wine marinade. Ground venison makes the best chili. I also make a little hors d'oeuvre from ground venison, where I cook it with minced onion and red peppers, cool it, mix with cream cheese and whatever herbs and spices are handy, and spread it on rolled out pastry or canned crescent rolls, roll it up, slice and bake. I call it Deer Pinwheels.

Here's a recipe from my uncle's sister-in-law from Elkins, WV:
Braised Venison

6 lbs. boned shoulder venison
8 slices bacon
1/4 c. flour
1 t. salt
pinch pepper
1/2 c. fat or veg. oil
1/2 c. water
1 T. vinegar
1/2 c. diced celery
1/2 c. minced onion
1 pared, sliced carrot
1 tart apple, pared and chopped
1 T. lemon juice

Wipe venison with damp cloth. Place strips of bacon down center of venison. Roll up, starting at narrow end and tie securely. Combine flour, salt and pepper, and dedge the venison with it. Brown on all sides in the hot fat in a Dutch over. then place on a trivet in the Dutch oven. Add water and vinegar. Cover and simmer over very low heat for 2 hours. Add remaining ingredients and cook, covered, for one hour longer or until tender. Seve hot with gravy left in the bottom of the pan.

[michigander]

Here's a couple places to look:

Venison

Venison Recipes

[Senator Cleghorn]

For venison, try marinating it in A-1 Steak Marinade Classic Steakhouse Recipe. Great on Elk too.

For game birds: Baste with Current Jelly and pepper... and don't forget the big metal bowl in the middle of the table to spit the shot!

[Western Patriot]

Save those backstraps they are the Filet Mignion of the deer. Have the tougher parts made into pepperoni, which is always popular. Roast Leg of Venison should be prepared just like a Greek style lamb roast, Marinate it in olive oil, garlic, and rosemary with a touch of red wine.

Bon Appitite

[Don Joe]

Congrats on landing some good food!

My favorite is stir-fried venison peppersteak. I cut up my own deer, and have found that the tastiest, tenderest meat is located on the back/sides by the hip bone. (Most folks say the tenderloins are the best, but I favor the back meat.)

Slice it against the grain into thin strips. Stir fry it in a wok in hot oil, with some crushed garlic, crushed red pepper, and other spices (i.e., some hot chinese mustard etc) as you like, plus a bit of salt.

When the meat is seared, and cooked, toss in cut up vegetables, like sweet red pepper strips, bok choi, onions, brocolli, etc. If you use leeks, put them in earlier, as they need a bit more cooking than the other vegetables. Mushrooms are good too, as are cut up water chestnuts, baby corn cobs, and bamboo shoots, but they're not mandatory. Ingredients are very flexible. The main thing is the Venison (and in a pinch you can use beef too), a mix of vegetables, garlic, pepper, and the way you cook it.

Stir and fry for a bit, then toss in a bit of Aji Mirin if you have it, or a tiny bit of sweet wine, or just a bit of water (for steam), and cover. After a few minutes (before the vegetables get too "uncrisp"), you're done.

You can, at this point -- if you like -- add some cooked oriental noodles (the flat Japanese type are best IMO, very smooth and tasty), and/or a roux.

You will not find many people who will refuse seconds.

[Patria One]

The easiest and tenderest way to cook a venison roast it as follows:

1 Large oven Brown n Bag, 5 onions cut in half, 5 large potatoes cut in half, 3 or 4 cloves garlic mashed (if you like garlic), 6 carrots skinned and cut into chunks, 2 bay leaves, 2 Tablespoons of Worcesteshire Sauce,

Rub your roast in Black pepper

Place all ingredients in Brown N Bag and place in 300 degree oven for 3 hours undisturbed.

It should be so tender you can cut it with a fork and have a rich, savory broth.

If you want to do more you can set the meat and vegetables aside to rest, simmer to reduce the liquids by 1/2.. Then add 1/2 cup strong coffee, 1/2 cup red wine and 1/2 cup creme Fresh. Simmer that mixture another ten minutes for the gravy.

[Don Joe]

"don't forget the big metal bowl in the middle of the table to spit the shot!"

He said he used a .35, so if he finds any shot, it means he got a used deer. :)

[JudyB1938]

If you soak the meat in water, salt, and vinegar, it will take out any "wild" taste. It also acts as a tenderizer. You can't taste the vinegar either.

Cut some very thin strips. Salt & Pepper. Then lay on the racks in a 200 degree oven with door ajar until dry. Voilla! Deer Jerky.

Be sure the butcher makes you some deer sausage. We always bought 1/2 hog to have it done.

[Lazamataz]

Carry it around in a backpack and gnaw on it whenever you want a snack.

.....mmmmmmmm..... deer carcass...... :o)

[RadicalRik]

We eat only deer for red meat. Deer goes into the chili con carne. Deer makes the stew. Deer goes into the spagetti sauce. Deer replaces the "beef tips" with deer tips (in gravy) over noodles. Deer makes the spicy jerky....YUM!

[Lazamataz]

Seriously, I'm not a big fan of venison, but I wonder if it might be palatable as venison jerky.

[Don Joe]

"Carry it around in a backpack and gnaw on it whenever you want a snack."

You forgot the "Slice into strips, and make smoked jerky" part of the advice. :)

[MarkWar]

>Deer Recipe request.....

Deer are exactly like panfish. You just dip them in batter and fry 'em up!

Mark W.

[Eaglefixer]

Mountaineer has it right. The key to tender venison meat is the low moist heat. Enjoy. I'm enjoying my first Elk and I'm 64.