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
(FRIENDS DON'T LET FRIENDS GRIND SHANKS!)





INGREDIENTS:

Serves 2-3
2 TB Butter
2 TB Olive Oil
2 Venison Shanks
Salt, Pepper, garlic powder, onion powder to season the shanks before browning
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, pepper, garlic powder, onion powder.




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. Remove the shanks from the dutch oven when done.





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.

This is one of my favorite venison recipes. I used to hate all the time it took to pick the shanks clean for the grind pile, now I just freeze them whole. Rarely do you get to shorten the processing time and improve the outcome however, with cooking whole shanks you are able to do just that. During the slow cooking process all the connective tissues soften into a melt in your mouth, buttery goodness that adds great flavor to both the meat and sauce.

 

[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.

 

[BLJ]

@nosajnh. I’ll use that recipe this fall.
I’m like you in that I hate dealing with the front shanks. It can be a real chore. Thanks for the info.

 

[nosajnh]

@nosajnh. I’ll use that recipe this fall.
I’m like you in that I hate dealing with the front shanks. It can be a real chore. Thanks for the info.

Sounds good, let us know how it goes and what you think.

 

[Halligan]

Recent one I just tried out last night: Venison Roast Smashed Potatoes, super simple
1. Marinade Roast in Brazilian Steakhouse seasoning (just used McCormick Grill Mates)-- Anywhere from 2-12 hrs
2. Crock Pot Roast on Low for 6 hours then shred
3. Bake some Red Potats @400 F until fork tender
4. Smash Potatoes Flat on same baking sheet (season to taste), then layer on the meat and put a layer of preferred cheese. Can also ladle on the drippings
5. Throw back in for 10 minutes to melt cheese
6. Plate and serve with diced red onions, ranch dressing (made ours with greek yogurt), chives, and horseradish.

 

[LostArra]

Hank Shaw barbacoa recipe minus the cloves. I don't like cloves.
Neck roast and shanks work well.
The recipe is simple.

Venison Barbacoa Recipe - Hank Shaw's Venison Barbacoa

A Mexican venison barbacoa recipe using shoulder, or lamb or goat. Barbacoa is braised with spices, pulled and tossed with a oil to keep it moist.

honest-food.net

Pioneer Woman meatloaf

My Favorite Meatloaf

It's wrapped in bacon and covered in tangy sauce. Yum!

www.thepioneerwoman.com

 

[GARLICSALT]

Rub with Olive oil and you guessed it, dust with GARLICSALT. I put that s#!t on everything

 

[Macintosh]

BRAISED VENSION SHANKS
(FRIENDS DON'T LET FRIENDS GRIND SHANKS!)


View attachment 770892


INGREDIENTS:

Serves 2-3
2 TB Butter
2 TB Olive Oil
2 Venison Shanks
Salt, Pepper, garlic powder, onion powder to season the shanks before browning
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, pepper, garlic powder, onion powder.

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. Remove the shanks from the dutch oven when done.



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.

This is one of my favorite venison recipes. I used to hate all the time it took to pick the shanks clean for the grind pile, now I just freeze them whole. Rarely do you get to shorten the processing time and improve the outcome however, with cooking whole shanks you are able to do just that. During the slow cooking process all the connective tissues soften into a melt in your mouth, buttery goodness that adds great flavor to both the meat and sauce.

View attachment 770879

View attachment 770889

Thats a favorite of mine too! Also, dont be afraid to do more or less the same thing with about any gristly cut—neck roast, whatever. The bone adds to it, but it still tastes awesome.

 

[Macintosh]

3 easy ways to really make “venison steaks” into next-level awesome.

1) DO NOT pre-cut into steak-thickness cuts, leave the muscle whole so you can get a good crispy sear on the outside while leaving the center pink and juicy.

2) make a simple mushroom sauce. Hank shaws recipe is good although its more or less the same as dozens of others. I like to substitute red wine for the brandy, as my wife doesnt care for the brandy. This takes like 5 extra minutes, all you need are mushrooms, a shallot, some red wine or brandy, salt and pepper, thyme, some broth and a dash of half and half or cream.


3) another great and even easier option is a simple hand-chopped chimmichurri. I highly, highly prefer hand chopped over anything done is a blender. Make it first and set it aside to steep in its own juices while you bake a potato and do your steak. Just chop up a big handful of parsley and cilantro (I like a mix), lots of fresh garlic, some salt and pepper and oregano, fresh red hot pepper if you have it ( or jalapenos or similar) or about half the volume of crushed red pepper flakes if you dont, pack it into a bowl and add just barrly enough good-quality olive oil to cover it. Leave it out warm while you cook.




This is the mushroom sauce but with black trumpets.