Venison recipes

[jeu17]

What are your favorite go to recipes?

 

[jrbarnes9972]

We've been making stir-fry a bunch lately. And Shank tacos

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[BLJ]

I make “steaks” (really just random chunks of meat) from the rear quarters and backstraps.
Marinade in the cheapest fat free Italian dressing you can find for about 2-3 days in the fridge.
Salt, pepper, garlic powder both sides and grill until you like it.
Slice thin and put it on some tortilla shells with some blue cheese and sautéed mushrooms. Ooooooo doggy.

ETA. Any member who posts recipes or recommendations without pictures should be banned.

 

[Fireflyfishing]

Blackstrap Steaks via Sous Vide:

• Season steaks with Salt, Pepper, Garlic Powder, and Onion Powder.
• Bag up a couple of steaks. Leave them rather large. IMO sous vide works better when the cuts of meat are larger.
• Include a few tablespoons of butter, sprigs of thyme and rosemary.
• Cook steaks via sous vide to your preference. A couple of hours at the desired temp should do the trick.
• When the cook is complete, grab the sprigs and steaks from the bag. Keep any juices from remaining in the bag.
• Get a pan ripping hot and add lots of butter and the sprigs from the bag. Sear the steak in the pan while spooning herbed butter mixture over the steak. Don’t over due it as game meat cooks fast and you can over cook the meat during this process.
• Let rest for a few minutes and slice the steaks cross grain. Pour the bag dripping over the steak and serve.

Good butchering starts in the field. Crappy prepared meat out in the field translates to the dinner table…

 

[sram9102]

Blackstrap Steaks via Sous Vide:

• Season steaks with Salt, Pepper, Garlic Powder, and Onion Powder.
• Bag up a couple of steaks. Leave them rather large. IMO sous vide works better when the cuts of meat are larger.
• Include a few tablespoons of butter, sprigs of thyme and rosemary.
• Cook steaks via sous vide to your preference. A couple of hours at the desired temp should do the trick.
• When the cook is complete, grab the sprigs and steaks from the bag. Keep any juices from remaining in the bag.
• Get a pan ripping hot and add lots of butter and the sprigs from the bag. Sear the steak in the pan while spooning herbed butter mixture over the steak. Don’t over due it as game meat cooks fast and you can over cook the meat during this process.
• Let rest for a few minutes and slice the steaks cross grain. Pour the bag dripping over the steak and serve.

Good butchering starts in the field. Crappy prepared meat out in the field translates to the dinner table…

This is the way. The sous vide makes all steaks very easy to get correctly cooked.

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[nosajnh]

BRAISED VENSION SHANKS





INGREDIENTS:

Serves 2-3
2 TB Butter
2 TB Olive Oil
2 Venison Shanks
3/4 cup Onions chopped
3/4 cup Carrots chopped
3/4 cup Celery chopped
6 Cloves Garlic minced
3 tomatoes chopped
1 cup red wine
3 cups Beef stock (venison if you make your own)
1 Tb Fresh thyme minced
1-1/4 t fresh ground black pepper
3 bay leaves
2 t coarse salt
3 Tb cornstarch

INSTRUCTIONS:

Remove the the shanks from the fridge, pat dry and let them come to room temp

Season the shanks with salt and pepper.




Start the oven at 300F
Melt/heat the butter and olive oil in a pan and brown the shanks and remove from pan/dutch oven



Add onions, carrots and celery to the pan and saute in the goodness. Add more olive oil and/or butter as needed.

Once golden brown add garlic saute another 3 min or so (don't burn the garlic) then add the red wine, scraping the goodness from the bottom of the pan

Add the stock, tomatoes, tyme, bay leaf salt and pepper and bring to a boil





Add the shanks back to the dutch oven, cover and braise for 3-4 hrs





They will be done when the meat is tender and will pick off with a fork.





Mix cornstarch in small bowl with enough water to liquify and add to the sauce cooking over low heat until thickened. Add the shanks back to the sauce and serve over mash potatoes, with or without the bone.

 

[Fireflyfishing]

BRAISED VENSION SHANKS


View attachment 770892


INGREDIENTS:

Serves 2-3
2 TB Butter
2 TB Olive Oil
2 Venison Shanks
3/4 cup Onions chopped
3/4 cup Carrots chopped
3/4 cup Celery chopped
6 Cloves Garlic minced
3 tomatoes chopped
1 cup red wine
3 cups Beef stock (venison if you make your own)
1 Tb Fresh thyme minced
1-1/4 t fresh ground black pepper
3 bay leaves
2 t coarse salt
3 Tb cornstarch

INSTRUCTIONS:

Remove the the shanks from the fridge, pat dry and let them come to room temp

Season the shanks with salt and pepper.

View attachment 770868


Start the oven at 300F
Melt/heat the butter and olive oil in a pan and brown the shanks and remove from pan/dutch oven

View attachment 770875

Add onions, carrots and celery to the pan and saute in the goodness. Add more olive oil and/or butter as needed.

Once golden brown add garlic saute another 3 min or so (don't burn the garlic) then add the red wine, scraping the goodness from the bottom of the pan

Add the stock, tomatoes, tyme, bay leaf salt and pepper and bring to a boil

View attachment 770870



Add the shanks back to the dutch oven, cover and braise for 3-4 hrs

View attachment 770890

View attachment 770886

They will be done when the meat is tender and will pick off with a fork.



View attachment 770873

Mix cornstarch in small bowl with enough water to liquify and add to the sauce cooking over low heat until thickened. Add the shanks back to the sauce and serve over mash potatoes, with or without the bone.

View attachment 770879

View attachment 770889

Looks great!

 

[Lakearea006]

I like to get a bed of onions going in my trusty cast iron skillet with a stick of butter and mushrooms. When the onions start getting soft I place some backstrap steaks or even steaks on the onions until tender. A old White Castle trick.