The Deer Hunters: Freeper's Wild Game Recipes

10/3/02 | Dead Dog

[Pokey78]

Fried quail, just like you would do chicken. Serve with grits & gravy.

Nothing better in this world!

[DE50AE]

This sounds great. I'll have to try it. My favorite which I stumbled on by accident is to season a roast with garlic salt and ground cumin. Then I put it in the crock pot w/o water. Sprinkle in a handful of whole allspice and let it cook on slow all day. The flavor is great.

Plus you can use the drippings to cook some potatoes, carrotts, celery or whatever and save some drippings for a gravy. I've converted some non-vension eaters with this recipe.

Mrs. DE50AE

[crude77]

Your not kidding.I especially like this recipe using the tenderloins.

We hunt in the Fairfield area.

[crude77]

I always heard to cook with a clove of garlic and wrap with bacon.

[MistrX]

Slice some medallions of venison about 3/4-1" thick.
Get a heavy saute pan real hot.
Olive oil, salt and pepper the medallions.
Sear the meat quickly; about 60-90 seconds per side.
Remove from pan and keep warm.
Using same pan, saute some garlic, sliced mushrooms, worcestershire and shallots in olive oil or butter.
Deglaze pan with wine (red or white) and reduce.
Finish sauce by whisking in heavy cream.
Bring the medallions to the plate and spoon sauce over them.

[MissAmericanPie]

Sounds yummmm and easy, thanks I'll try it.

[Willie Green]

JACKALOPE

Ingredients:
3/4 oz Kahlua
3/4 oz Amaretto
3/4 oz Jamaican Rum
3 oz Pineapple Juice
1/2 oz Brown Creme de Cacao

Recipe:
Shake all but creme de cacao with ice and strain into sour glass.
Top with brown cream de cacao.

[Dead Dog]

Nice touch! That might be the only game I can get this year.

[Dead Dog]

Hey, where's your wife? How did she cook that Russian Boar Jim shot?

[SERE_DOC]

With respects, I have a great recipe for .... ahem... "dog" but it is interchangable with cat, gerbil, hamster and iguana

[Dead Dog]

I Chinese friend of mine says venison taste like dog. They like to have dog for special occasions and holidays.

Served with rice I would imagine.

[carenot]

Fry salt pork until crisp, drain and reserve drippings.

Then make biscuits and EAT!

[mtg]

I love the taste of venison, so I don't like alot of ingredients. My favorite venison meal is very simple. Pound and flour steak, season with salt and pepper, then panfry. DELICIOUS!!

[AdA$tra]

Hey all you Freepers in NE Kansas, just a shameless plug for a great butcher shop! If you are hunters & tag out on a deer this year, I can personally recommend Winchester Meat Processing, in Winchester KS. That's 25mi due N of Lawrence, or 25mi W/NW of Leavenworth for those of you who don't know where Winchester is! Prices are reasonable, and the quality of processing is outstanding! Be sure to get some summer sausage & meat sticks! (no, I am not financially involved in this business--I'm just a loyal customer!)

Thanks Vic....Pinging EO!

[RainDog]

Slice up some backstrap filets, pound them flat with a tenderizer and soak them in buttermilk for a few hours. Then dredge them in salt and peppered flour and chickn fry them. Use the drippings to make venison cream gravy. I guarantee it'll be one of the best things you've ever eaten.

You are correct, sir! A classic we have enjoyed, as well.

When you get tired of that, we have turned vegetarians into ravenous carnivores with the following: slice and pound flat and then soak overnight in Italian dressing (the vinegar and oil variety) and a cup of blackberry wine. (Cheap is fine.) Grill two minutes on each side over CHARCOAL.

Here is our classic jerky recipe:

RainDog Jerky

1/4 cup soy

1/4 cup teriyaki

2 tsp garlic powder (not garlic salt)

1 tsp salt

1.5 tsp cayenne pepper

4 tsp black pepper

1/2 cup brown sugar

2 Tbl liquid smoke

1/2 cup fresh grapefruit juice (strained)

1/4 cup fresh lemon juice (strained)

The above makes a fine jerky with excellent flavor balance. Combine all ingredients in a medium sauce pan and bring to boil. Remove from heat and cool to room temperature. Pour over sliced, raw meat. Cover and marinade over night. Dehydrate for 6-9 hours or to taste at 140 degrees.

Tips/suggestions:

* this recipe should easily handle 5 lbs of meat

* use a meat slicer and cut partially frozen venison into 1/8" strips

* use a large rectangular, rubbermaid type container (low and wide) to marinade

* stir a couple of times during marinade

* a little cayenne goes a LONG way; 1.5 tsp doesn't seem like much, but it is plenty mean

* the low salt quantity is compensated by the abundant salt in the soy and teriyaki

Enjoy!

(I have spent years on this "simple" recipe. If you improve on it, please send me your tweaks.

[METARZAN]

Well, season opens saturday here in Ohio, I usually wait until the weather cools a bit before taking a doe, but for some reason I think I will take one because you guys are making me DAMNED HUNGRY!

I can see it now, me drooling like the infamous dog when I see a doe coming around the hill!

Metarzan

[PatrioticAmerican]

...and pepper....lots of pepper.

[carlo3b]

Peppered Venison Steaks with Red Wine Sauce

1  3 1/2 to 4 pound boneless loin of venison, trimmed and cut crosswise into eight 4 to 6 ounce steaks,  (reserving any remaining for another use, or eight 6 ounce filets mignons of beef)
2  tablespoons black peppercorns
2  tablespoons Szechuan peppercorns
2  tablespoons dried allspice berries
1  stick (1/2 cup) plus 3 tablespoons unsalted butter, softened
3  tablespoons vegetable oil
1/2 cup minced white part of scallion plus 1/3 cup thinly sliced scallion green
1  cup dry red wine

1) Flatten each steak to a 3/4 inch thickness between 2 pieces of plastic wrap.
2) In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush the peppercorns and the allspice berries  coarsely with the bottom of a heavy skillet.
3) Press the peppercorn mixture into both sides of the steaks and chill the steaks, covered with plastic wrap, for at least 2 hours or overnight.
4) In each of 2 heavy skillets heat 1/2 tablespoons of the butter and 1 1/2 tablespoons of the oil over moderately high heat until the foam subsides and in the fat saute steaks, seasoned with salt, for 3 to 4 minutes on each side, or until they are just springy to the touch for rare meat.
5) Transfer the steaks with a slotted spatula to a platter and keep them warm, covered loosely.
6) Pour off the fat remaining in the skillets, to each skillet add 1 tablespoon of the remaining butter and half the minced white scallion, and cook the scallion over moderate heat, stirring, until it is softened.
7) Deglaze each skillet with 1/2 cup of the wine, scraping up any brown bits clinging to the skillet, and pour the wine mixture from one skillet into the other.
8) Boil the wine mixture until it is reduced to a glaze, remove the skillet from the heat, and whisk in the remaining 8 tablespoons butter, 1 tablespoon at a time, adding each new piece just before the previous one has melted completely. Whisk in the scallion green and salt and black pepper to taste.
9) Spoon some of the sauce over each steak.
Serves 8.
 

[DETAILER]

Anybody got a good recipe for venison roast (oven cooked, that is...)?

My uncle does a venison roast that is pretty good... he makes an aluminum foil "boat" and puts a small roast in it, add whatever spices you like, then pour 1 full can of Coors Light into the boat, cover with an aluminum foil lid, and cook. Comes out tender and good.

[Chapita]

I had a propane-fired crawfish cooker and I would just boil the meat until it nearly fell off the bone. Dry it, then throw it on a grill.