venison recipes

brenda · Post by **brenda** » Fri Mar 27, 2009 9:36 pm

Hey foodies,
I am getting some venison from my mom this weekend. My West Virginia family are avid hunters and they gave her quite a bit (from hunting season) that she can't use. I will probably just take some steaks and burger. Anyone have any good recipes? I can't really say I love venison but don't hate it either. I've never really cooked with it. Thanks!

Cid · Post by **Cid** » Fri Mar 27, 2009 10:42 pm

We ate at a friends house a while back and this was the recipe they used.

http://www.theheartofnewengland.com/foo ... eared.html

It was delicious. I can taste it now...damn now I'm hungry.

My St. John venison story:

We packed a carry on cooler with frozen meat and newspaper. One of the items was a venison roast and we had fresh wild turkey breasts. (Both of these items are great marinated and cooked on a grill over low heat.) The short story is we had extra money due to a generous wedding/honeymoon gift (our Jeep rental) so we splurged and ate out a lot.

As we were getting ready to leave I realized that we had this awesome venison roast still in the freezer. Our first thought was to leave it for the housekeepers, but I wasn't sure if anyone would want it. We called our villa agent (Carefree) and let them know it was there if anyone fancied game meat. Not sure what ever happened, but they seemed genuinely pleased like they knew someone who would appreciate it. So, I felt good about it.

waterguy · Post by **waterguy** » Sat Mar 28, 2009 11:57 am

Venison is a very health meat but it is so lacking of and marbling of fat that it has to be either done med. rare at the most or cooked some way that in parts liquid to it like brazing. Steaks cooked over a oak fire of coals a couple of mins. a side is great.

I will also marinade them in soy sauce, red wine, garlic, onions, italian seasoning and pepper. over night grill quickly.

You could cut the steaks into cubes put into a crock pot add a couple of packs of frozen stew vegies. 1/2 can tomatoe paste a beef bullion cube a couple of bay leafs cover with water cook at least 12 hours on low I start it the night before. thicken it with si=ome corn starch and water. good crusty bread to sop up the juices goes good with it.

cass · Post by **cass** » Sat Mar 28, 2009 12:43 pm

Not a gourmet recipe by any means, but I take 4 steaks and brown them on both sides in an electric skillet. I then pour one large jar of salsa, and one large can of V8 juice over them. Let them simmer until they are tender, then dump a whole small box of minute rice over it, cover it, and let the rice soak up the rest of the juice.

It's pretty good, and doesn't have a real wild game taste to it.

jayseadee · Post by **jayseadee** » Sat Mar 28, 2009 1:07 pm

Our neighbor brings us deer every fall.

I'm not a big fan, but will it in a chili or stew.

Soaking in buttermilk for a few hours helps with the gamey taste (soak then rinse ).

Here's a couple of recipes I've used.

http://www.foodnetwork.com/recipes/emer ... index.html

http://www.easyvenisonrecipes.com/venst5a.html

Terry · Post by **Terry** » Sat Mar 28, 2009 1:12 pm

Definitely soak in milk or buttermilk. Unless you like that gamey taste.

We make jerkey. Lasts forever.

JT · Post by JT » Sun Mar 29, 2009 9:18 am

I have always found ground venison to be very dry due to the leanness. I get beef suet from a butcher and grind a little suet in with the deer. You really would be hard pressed to tell the difference from it in chili or spaghetti type sauces. My favorite, regarding deer, is the tenderloin. Unless it's from some old, snarly buck I wouldn't marinade the fillets from the tenderloin. Just wrap a piece of bacon around the perimeter of a sliced steak, toothpick the bacon to secure it if needed, and grill it. Serve it on a slice of baguette bread and you now have Venison Toronado. Eat the bacon, or not. Your choice. Yum!

DELETED · Post by **DELETED** » Sun Mar 29, 2009 11:30 am

DELETED

brenda · Post by **brenda** » Sun Mar 29, 2009 4:01 pm

Thanks for all of the tips! I brought home loin steaks, burger and 1 package of sausage. I would have never known to marinate in buttermilk. Thanks Janet, that website looks good.

I would love to try deer jerky. There is a really cool store by my mom's house in Northwestern Michigan that sells all types of homemade jerky and dips.

Northern Michigan has such personality. We stopped at a bar called The Sportsman's on the way up for a burger. This bar had all sorts of things mounted. A deer butt, deer heads, bears, ostrich, turkeys, fish, I'm sure there were others. There was sport fishing show on the TV and the waitress had on the bar's shirt with antlers on the front that said guess what? Nice rack

. I say this not in a mocking way. It was a cool place with very good food to boot.

PA Girl · Post by **PA Girl** » Sun Mar 29, 2009 6:45 pm

I have been eating deer my whole life (but not so much recently) and I never heard of soaking it in buttermilk.

I learned something new and I am excited to try it. We seemed to have a couple years running where the meat had a really, really strong unpleasant gamey taste and it turned me off.

I LOVE deer jerky! The husband half of our STJ travelling friends hosts week-end long jerky-making parties at his cabin each winter.

Cid · Post by **Cid** » Mon Mar 30, 2009 9:39 am

PA Girl wrote:I LOVE deer jerky! The husband half of our STJ travelling friends hosts week-end long jerky-making parties at his cabin each winter.

That sounds like an excellent excuse to go hang out in the woods and drink....I'll have to try that...Heheheheheeee!

PA Girl · Post by **PA Girl** » Mon Mar 30, 2009 2:26 pm

Yep, they leave town acting like they are still 21 years old and return with their 40-something livers screaming for mercy.

hoosierdaddy · Post by **hoosierdaddy** » Wed Apr 01, 2009 10:26 am

I have been hunting for many years and have tried multiple ways to cook my steaks. I have tried soaking in butter milk and didn't think it was all that good. I have a great recipe at home that I will try to get to tonight. Most of the time I use a seasoning from our local butcher that I add 1-2 hours before cooking. We always cook ours on the grill. Last week I purchased the Cruz Bay Grill Rub from St. John Spice. I will be using it on deer steaks tonight. I will let you know how it goes.

With the ground venison, we use it in spagetti and chili only.

PA Girl · Post by **PA Girl** » Wed Apr 01, 2009 10:58 am

Growing up, my family also used the ground meat for saucy things only - chili, pasta sauce, sloppy joes.

I remember some deer steaks but not many as my grandfather raised beef cattle so we got our steaks from him.

Most deer meat was either ground or made into ring bolonga or jerky.

My husband's friends are big hunters and one would make deer loin on the grill, wrapped in bacon. I remember him marinading it in something before grilling. It was always good.

JT · Post by JT » Thu Apr 02, 2009 9:13 am

Something that is weird to me. I choose not to hunt, though I live in a rural area where deer are plentiful and many of my friends hunt. I like venison OK and often get it offered. Virtually everybody agrees that the best eating meat comes from younger deer. So my question is: Why does everybody always want to kill the most majestic members of the species? The bigger the buck and the bigger the rack, the more the "sportsman" wants to kill it. Why is that?

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venison recipes

venison recipes