Favorite Venison Recipes-Care to Share?

Free Republic ^ | 11/20/18 | Randita

[Lurker]

“I love this idea.”

Thanks. Serve it with a mushroom sauce made with the venison stock above.

Delicious.

L

[DarthVader]

Marinate a venison roast in red wine. Then roast in the oven like an eye round with onions, salt, pepper, rosemary and garlic. Meanwhile prepare a cream sauce with blue cheese to serve over the sliced roast. Serve with green beans and potatoes as sides.

[armydoc]

"Pepper gravy venison"

Cut venison in large chunks, fist sized or larger. Cook in electric pressure cooker for about 20 minutes, depending on amount of venison. While cooking, make a quart or two of dark brown gravy in a large pan. The McCormick and Tones dry gravy powders work fine, homemade would probably be better. Put a TON of black pepper in the gravy. Remove the venison chunks from the pressure cooker. Cut 1/4 to 1/2 inch slices across the grain. The venison should still be red in the center. Finish by simmering the venison pieces in the gravy for 10 minutes or so. Serve with rice.

[abb]

Had some for breakfast this morning.

Here are the ratios

1 lb meat
1 tsp fennel/sage/rosemary/thyme/garlic powder mix
1/2 tsp Tony’s
1/4 cup bacon fat
1 cup minced onion
1 tbsp Worcestershire
1/4-1/3 cup flour
2 cups milk
1 tsp pepper
1/2 tsp salt

You’ll need a spice grinder or pestle to fix the spice mix. When you ladle it over the biscuits, pepper or Louisiana Hot Sauce to taste.

[Deaf Smith]

Learn to process your own deer. You want it in the ice chest as quick as possible, not in the bed of the truck for a drive to the processor.

4 quarters, backstrap and trimmings on ice within a hour. Age for at least 3 days.

After aging, cut out each mussel group in the quarters and freeze. Backstrap is one group so packaged in 2 lb Servings. Trimmings are ground as hamburger.

Out of the freezer and thawed, each mussel group is sliced diagonal to the grain. Tenderize with ceramic coffee cup like you would round steak. Salt/pepper meat, batter and chicken fry in Crisco shortening.

It is all about getting the deer on ice in short time.

[cyclotic]

I was camping last night. Got awakened by what I presume was a lucky black powder hunter a bit before dawn.

[dinodino]

Wow, sounds great!

[GreyFriar]

Venison is quite sexist. Is there also Venidaughter? What shall the political correct people rename it as?

Had a friend in the Army who went deer hunting each fall, loved the jerky he made afterward.

[Lurker]

Thanks very much.

Saving it.

L

[abb]

One other thing. Doesn’t freeze well. I tried that, and it loses all its taste.

If you have leftovers, keep refrigerated, and then microwave over biscuits. Keeps well for a week or so. Almost as good as fresh.

[Sequoyah101]

Simple. Rub with Memphis Dust, let it marinate overnight in a plastic bag, put it in foil with some strips of bacon, stick it in the smoker at 250 to 275 for 5 or 6 hours, unwrap and enjoy.

It will not be tough or gamey but it is venison. You can’t turn it into prime rib.

[Lurker]

“If you have leftovers, ”

That’s funny right there. Not much chance of that happening around here.

Best,

L

[yarddog]

My Sister and Brother-in-Law spend 9 months every year in Budapest. It is cheaper to live there than most places and they can travel on trains for free because of their age.

One interesting thing they mentioned is just about every restaurant in Hungary serves venison. Probably farm raised.

[fso301]

The problem with venison is it tastes like what it’s been feeding on.

Deer browse just like goat and taste just like goat.

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.

I've had farm raised venison and it still doesn't compare to the large grazing animals.

[abb]

You ever had deer bacon? I look forward to trying that this year.

http://www.oldwoodfiregrill.com/?p=1453

[Labyrinthos]

I know hunters who pound, beat, sweeten (with maple syrup), etc. to make the venison tender and edible. The real issue is the hunter’s failure to treat the venison correctly after the shoot: Failure to promptly dress, dragging the deer instead of carrying, hanging the deer for days before butchering, etc. I shoot, dress, carry, and butcher within 8 hours, and my venison is yum.

[Lurker]

We do 6 or 7 pounds of venison jerky, when we are able.

Here’s a quick and easy one:

1 lb of venison haunch. Use a tough cut.

1/2 cup red wine
3 tablespoons fish sauce. Yep, fish sauce.
1 tblsp fresh cracked black pepper

Slice venison into 1/4 inch thick strips. Add to red wine/fish sauce mixture. Coat well. Marinade overnight.

Process in a dehydrator for 5-6 hours until dry.

Enjoy.

L

[umgud]

[crz]

Ya...get all the SLIME and FAT off, cut into small steaks warm up a good cast iron skillet and fry the venison with onions. Make the gravy out of the onions and drippings and put it over mashed taters.

[nothingnew]

Just get a rib eye and call it a day

I certainly mean "Bone In Ribeye"

FMCDH(BITS)