Does anyone have any favorite venison recipes they would recommend?

11/14/2008 12:58:53 PM

I, too, am interested in this.

11/14/2008 1:31:03 PM

Rifle opens tomorrow, get you some kids. I'll be up bright and early

11/14/2008 1:40:37 PM

Im no chef but here are some meals I have made (probably nothing special)

Philly Cheese Steak.

Just throw some ground Vension in a skillet and brown it, i usually add some olive oil. Put a lot of pepper on it, sometimes I add teriaki (sp?) sauce or worsteshire (sp?)

Put it on a roll with some sauteed peppers and cheese - delightful

Obviously there are the stew and chili options - just substitute venison for beef

burgers - I usually add some beef to make them stick together
I will probably try to make burgers with apple slices inside of them soon, Ive seen people do it with turkey and it needs to be tried with venison (the apple slices keep the meat moist apparently)

Ive tried just cooking it like a steak before, sometimes marinating it in some stuff from the grocery, No one else really like it, I personally like gamey meat though


and I hope to try sloppy joes soon - just substitute venison for beef



If anyone has a good, simple way to make jerky please post that, Ive been experimenting but im unsure about oven temperatures, etc.

[Edited on November 14, 2008 at 2:22 PM. Reason : mmmmmmm jerky]

[Edited on November 14, 2008 at 2:24 PM. Reason : *]

11/14/2008 2:20:10 PM

made this last week, just with beef, Yodajammies can tell ya it was awesome

put all this in a 2qt. crock pot

2lb of cubed roast(replace with venison for this recipe)
can of tomato soup and after putting it in, fill this with water 2 times and put in crock pot
2 cans of peas
can of carrots
can of mushrooms
2 or 3 cans of new potatoes
cut about 3-4 stalks of celery
about 1/4 of a medium sized white onion, diced
pepper to taste

leave in crock pot for 8-10 hours on low
of course you can replace anything in cans with some fresh veggies, and the amount of veggies you put in doesnt really matter so make it to your taste, if you want more carrots put more carrots in you cant really mess up this recipe

11/14/2008 2:32:54 PM

I usually:

make chili, use any recipe and just substitute venison
or
mix with sausage, ground beef or ground turkey and make burgers or meatballs for pasta
or
cut into big chunks and wrap in bacon with some spices, throw it on the grill
or

make jerky: slice the meat very very thin, cutting off all fat (save to make ground venison if you want), season with Tony Chachere's or any other seasonings you like, skewer the peices on a metal rod so they are hanging down and lay the rod on your oven rack so the meat hangs down below. put a cookie sheet on the bottom rack to catch any drippings. turn your oven on the lowest setting possible, leave the oven door open and let the meat dry/cook for 12-15 hours.

11/14/2008 3:00:22 PM

deer sausage FTW

11/14/2008 3:16:08 PM

take some tenderloin or cubed steak, put meat tenderizer and garlic powder on it, and marinate in Italian dressing, vinegar, or something similar overnight. Start heating up some grease in a pan. roll the meat in flour and let it sit a few minutes while the grease is getting hot. Fry and enjoy.

11/14/2008 3:55:57 PM

11/14/2008 5:15:20 PM

Take the tenderloin and marinate it in Dale's marinade from the grocery store. Throw some Montreal Steak seasoning on there and grill like a steak, but keep it pink in the middle (medium-medium rare) and it's absolutely delicious.



[Edited on November 14, 2008 at 8:21 PM. Reason : .]

11/14/2008 8:21:11 PM

chili, pot roast, and stew.

11/14/2008 9:39:13 PM

chili....YUM

meatloaf....yum


I had a recipe for a roast that involved ginger ale, but I can't find it.


I could use some deer, right now....

11/14/2008 9:44:18 PM

Throw some murray's in the back of that pickup and let it settle on the way home.

11/15/2008 11:18:33 PM

here's what i do with my deer:

backstraps: marinate in teriyaki or whatever you like (some acid, some sweet, some savory) throw on some mrs. dash or whatever other seasoning you like. wrap it up in aluminum foil and put it on the grill. don't overcook.

hams/shoulders: make a stew. soak it in a cooler with ice water and some vinegar for a day or two. rinse it, cube it up, add potatoes, carrots, onions. make stew.

everything else (including hams/shoulders if i don't wanna fuck with a stew): get some beef fat trimmings from grocery store (call a day or two ahead and tell them to save it up for you. they'll sell it for pennies on the pound.). grind up the deer meat, mixing in the beef fat. cook it just like you would ground beef. burgers, chili, spaghetti, hamburger helper, anything you put ground beef in.

sausage and jerky are good, but i don't have the equipment or time to mess with it.

11/16/2008 12:32:50 AM