Every venison recipe has steps involved to try and fail to make it not taste like venison.
And every family has that hardo hunter with a freezer full of it.
Just get a rib eye and call it a day yeesh...
Posted on 10/20/2018 5:24:02 PM PDT by randita
It's that time of year again. For those fortunate enough to live in a rural area, you're going to be harvesting deer soon or be given a sample of the harvest.
What to do with it?
Some say venison has a strong flavor and is dry and tough. But I have friends who can work wonders with it.
Those of you who are venison connoisseurs, would you share a favorite recipe?
Thanks and happy hunting/eating!
Quick Venison Chilli
1 large yellow onion, chopped fine
3 T olive oil
1 - 1 1/2 lbs ground venison
3 cans black beans, rinsed and drained.
1 can Rotel
1 can diced tomatoes
1 package chill mix
In Dutch oven, over medium heat, saute’ onion on olive oil until tender. Add ground venison, and cook until brown.
Add rest of ingredients and heat through. Serve with sour cream and shredded cheddar cheese.
*if you like celery you can add two chopped stalks of celery with the onion.
I know black beans are not traditional, but this stuff is pretty good :-)
My husband always adds extra hot sauce
Mom made a venison pot roast one time that was excellent ... and I’ve had venison meat loaf that was delicious. Wish I had the recipes for both of them :-)
Here’s an easy one that everybody seems to like.
Slice the venison to about 1/2 inch thick, palm size piece works best.’
Pound it out until it”s about 1/4 inch thick and marinate in Italian dressing for about 3 hours.
Lay out the strip of venison and put a thin layer of Dijon Mustard on one side.
Take a long slice of kosher pickle and wrap the meant around it mustard side in.
Skewer it length ways and put it on the grill.
Baste with left over marinade.
My hunters love this one.
A lot of good recipes here. And that is good. Me? Same as my grandma. Heat cast iron skillet. Oil. Hot. Dredge venison steaks in buttermilk/egg mix then flour (salt n pepper) . Toss in skillet. A couple minutes per side, then pull. Don’t over cook as most do. Tough as a combat boot. Let steaks rest a couple minutes on paper towels. Enjoy.
Coarse grind or espresso?
SOS made with deer meat.
Ground or diced. Season the meat with fennel, sage, rosemary, thyme, garlic powder, Tony’s Creole Seasoning.
Put a generous dollop of bacon fat in skillet, then brown the meat. Add a splash or two of Worcestershire sauce. Blend in minced onions/green onions.
Cook until onions are reduced.
Add flour to dry out the fat over low heat, and brown.
Add milk, salt, pepper. Stir constantly over low/medium heat until gravy begins to bubble.
Ladle over hot biscuits.
Why is the US Geological Survey mapping Chronic Wasting disease?
I mix bacon and jalapeno’s in mine.
The name weston in interesting, I was born in a little town named Weston.
I’m not a venison connoisseur but a guy gave me a venison tenderloin once upon a time and it was one of the tastiest pieces of meat I ever had. It was thinly cut and, as he suggested, I seared it for a couple of minutes in a thickly bottomed pan over high heat in butter for a couple of minutes each side.
Venison is ok in slow cookers and currys. It is no competition to beef, bison, elk, moose, etc.
Home Canned Vension Stock:
Leg bones from a fresh deer cut into pieces 2-3 inches long.
Rough chopped carrots
2 large onions, quartered.
Rough chopped celery
One handful black peppercorns
2 cups red wine
1 small can tomato paste.
Oil a large pan and roast bone pieces in a 350 degree oven.
Roast bones until golden brown. Should take an hour or so. Maybe more.
When done place the bones in a large stock pot. Deglaze the pan with red wine and tomato paste. Pour the liquid into the stock pot and add carrots, celery, onion, and peppercorns.
Fill pot with cold water and bring to a boil. Then reduce heat and simmer for 4-5 hours, stirring occasionally.
Remove from heat and chill overnight. In the morning skim the fat off the stock and remove the solids. Strain liquid into a stock pot and bring back to a boil then reduce heat to a slow simmer for another 4-5 hours until reduced by about 1/4.
At this point you can freeze or can. We can ours. Follow canning instructions for beef stock. It keeps for about a year.
Lots of time and work but it’s soooooo worth it.
Liquid venison love.
L
Very, very fine grind. I do mine in a coffee grinder till it’s just about dust.
L
I love this idea.
Don’t have it in western VA - we’re overrun.
Best mincemeat pie is made with venison!
(Sorry, no recipe).
With one exception, deer I killed in NW Florida had a bit of a gamey taste. Most of the people I know of seem to turn it into sausage with a commercially purchased preparation.
I killed a single mule deer in Western, Kansas. It tasted just like beef. Maybe because it’s diet was about the same as beef in a feed lot.
Cook it exactly the same way you would otherwise cook the same cut of beef.
Man does that sound good.
L
Every venison recipe has steps involved to try and fail to make it not taste like venison.
And every family has that hardo hunter with a freezer full of it.
Just get a rib eye and call it a day yeesh...
The problem with venison is it tastes like what it’s been feeding on. I don’t know why these deer here in west Texas taste so good but I’ve taken deer up in the mountains that were feeding on sage and you couldn’t eat it. The best venison I’ve had was from Iowa, them big corn feed bucks are good eating. My biggest bull elk was taken in Colorado and he was down in the sage country due to the snow. I don’t know how long he’s been there feeding but he wasn’t worth eating. Elk is one of my favorites along with moose. Buffalo is another one that’s pretty damn good.
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