Venison recipes

[BLJ]

I made this one up last night.

Stone soup with Venison

2 pounds venison stew meat, trim off excess fat and feed to man’s best friend
1 ham hock (trim off excess fat and discard, slice all meat into small cubes)
1 head cabbage diced
2 onions diced
2 bunches celery chopped
1 bag baby carrots chopped
1 bunch fresh sage, rosemary, and thyme
1/4 cup Madeira
1 cup warm water
2 tablespoons butter
Black and cayenne pepper to taste
1 magic stone*

Melt butter in large heavy pot on medium heat
Sauté onions, celery, and carrots for a few minutes, stirring often.
Add water. Stir. Let a bit of it evaporate off.
Add venison. Stir often, let it brown.
Add pepper. Stir. Taste.
Add Madeira. Stir. Taste.
Add cabbage. Stir.
Add herbs. Stir.
Add ham hock.
Add magic stone.

Cover and lower temperature to simmer. Let simmer for 30-40 minutes, stirring every five to ten minutes. Taste. If cabbage is still tough, cook longer.

Pick out herb stems, serve.

Total cooking time should be about an hour from melting butter to done.

For extra tastiness, serve over mashed potatoes.

* - magic stone not required, but it gets my daughter involved in the process.

Sent from my iPhone using Tapatalk

I fully understand how necessary the stone is.

 

[Jpsmith1]

One of my favorite topics

Heart ceviche medium dice a cleaned heart. Squeeze the juice of a lime over it and mix. Let stand covered in the fridge for an hour but no more than about 6. I served with green onions, a fresh grating of ginger and some crackers.

Carpaccio. Season and sear a trimmed loin. Remove from heat, wrap and lightly freeze. Slice thin. I served with a Sprinkle of green onion and a soy garlic ginger mirin dipping sauce.


Struggling to get the pictures of my wellington to upload.

 

[KenLee]

The least work for a great meal ever.
Doe neck and some scrap off ham that wasn't suitable for cube steak cuts, taters, onions, baby carrots.
Lawrys seasoning salt, Kinders garlic and herb seasoning, onion powder. Boom!

 

[Q_Sertorius]

Sunday night’s dinner was a venison loin from a large whitetail I shot last year.

Air thawed, patted dry, lightly rubbed with olive oil. Heavy coating of coarse salt, pepper, and herbs de Provence. Grilled for forty minutes at around 250 degrees, turning every ten minutes. Came out a very even medium. Legitimately one of the best cuts of meat I have ever had.

 

[ctfxd3]

Other than straps or tenderloins, either country fried steaks with white gravy or smoked roast wrapped in bacon

 

[Luked]

Mine is pretty simple.
Flour with salt,
Pan fried low and slow in Butter

 

[FLHunter87]

The thing i have started to do before eating any type of wild meat(steak) is soaking in whole milk for at least 6-8 hours minimum. I guess you could do buttermilk as well but never tried. Then I just pay dry with paper towels. Then season with anything you like and cook to your liking. My wife and kids now eat it as well when its prepped that way in the milk. So there is a difference in taste, which makes it better to them.

 

[06 SB]

A. Venison Medallions
Cut in 1" thick slices.
Splash with either Dale's Seasoning & Pepper or Worcestershire Sauce/Garlic Powder/Salt/Pepper.
Wrap 2 slices with center cut bacon.
Grill on high heat until bacon is crispy or done Medium.

B. Venison Souvlaki
1.5-2 pounds of venison cut into 1" cubes. (I use back straps, loin or steak)
4 tbsp extra virgin olive oil
1 lemon, juiced
4 garlic cloves, minced
2 tsp dried oregano
2 tsp dried thyme
1 tsp salt
1/2 tsp pepper

Instructions
For the steak:
1. In a large bowl, combine olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.
2. Add meat to the bowl with marinade ingredients. Toss to coat all steak pieces evenly.
3. Cover and place in the fridge to marinate for at least 30 minutes or overnight.
4. Thread steak pieces onto skewers. Preheat outdoor grill or grill pan and drizzle with oil.
5. Place skewers on grill, turning on all sides for about 10-12 minutes.


For the wrap assembly:
1. Warm up Naan or Pita (4-5" size) on grill, oven or stove top to make soft.
2. Spread tzatziki over the entire surface of Naan/pita.
3. Remove steak pieces from skewer and place on top of naan/pita. Top with sliced onion and tomato.
4. Fold in half like a taco and enjoy with extra tzatziki.

 

[FranklinBluth]

Smoke roasted venison loin wrapped in bacon is a favorite here as well. Have noticed that the loin hits medium rare about the same time the bacon is fully cooked.

Otherwise any black pepper/garlic rub or seasoning works well.

 

[Sccritterkiller]

Stuffed peppers...I use red b/c the green ones give me heart burn...I take some, any type of, grind and make up a half dozen, 12 halfs, cook a few for a dinner and freeze the rest for quick meals later.

 

[KKoenig1105]

One of my favorites is steak BBQ.

Butterfly a back strap and tenderize it really well to get it nice and thin. Coat it in flour then brown it in some beef tallow.

Put that in a baking pan and make the following sauce to pour over:

tsp black pepper
2 C tomato juice
2 tsp Worcestershire sauce
1 T brown sugar
2 tsp dry mustard
2 tsp salt
1 C chopped onions
2 T white vinegar

Bake on 350 for about 90 minutes and serve over mashed potatoes with steamed broccoli.

I also like to make a stuffed backstrap on the smoker.

butterfly the whole thing open, season with salt, pepper, steak rub

Marinade in teriyaki, worcestershire and butter over night.

Mix cream cheese, diced jalepenos and shredded cheese together and stuff in the middle. Wrap it in bacon to hold the stuffing in and smoke until its about 125 internal then take off and let it rest for a bit before slicing.

Both very good.

 

[Q_Sertorius]

I always find it interesting how many recipes treat the best cuts of venison like the worst cuts of another animal.

 

[Boarmaster]

Venison Fajitas and Seared loin with caramelized Brussel sprouts. Good with tacos with avocado and salsa verde as well. .

 

[Q_Sertorius]

Venison Fajitas and Seared loin with caramelized Brussel sprouts. Good with tacos with avocado and salsa verde as well. View attachment 944003View attachment 944002.

That looks perfectly cooked and totally delicious!

 

[Boarmaster]

Basic chili, Chili Colorado and Pozole currently looking for my recipes. If I even used one.

 

[Megastink]

Tough cuts: bourguignon (red wine stew). Look up Julia Childs recipe for boeuf bourguignon and replace beer with any tough cut of deer. This recipe makes me wonder why people grind up deer meat- what a waste.

Tender cuts: simply grilled, or Au Poivre, Steak Diane, Or Steak Oscar preparations. I'll often to Au Poivre (peppercorn crusted) and serve it with the steak Diane sauce.

When I have ground deer, I'll do a quick chili. Cubed meat that doesn't get he bourguignon treatment will often morph into Chili Colorado.

 

[Foxsoup]

A. Venison Medallions
Cut in 1" thick slices.
Splash with either Dale's Seasoning & Pepper or Worcestershire Sauce/Garlic Powder/Salt/Pepper.
Wrap 2 slices with center cut bacon.
Grill on high heat until bacon is crispy or done Medium.

B. Venison Souvlaki
1.5-2 pounds of venison cut into 1" cubes. (I use back straps, loin or steak)
4 tbsp extra virgin olive oil
1 lemon, juiced
4 garlic cloves, minced
2 tsp dried oregano
2 tsp dried thyme
1 tsp salt
1/2 tsp pepper

Instructions
For the steak:
1. In a large bowl, combine olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.
2. Add meat to the bowl with marinade ingredients. Toss to coat all steak pieces evenly.
3. Cover and place in the fridge to marinate for at least 30 minutes or overnight.
4. Thread steak pieces onto skewers. Preheat outdoor grill or grill pan and drizzle with oil.
5. Place skewers on grill, turning on all sides for about 10-12 minutes.


For the wrap assembly:
1. Warm up the Naan (4-5" size) on grill, oven or stove top to make soft.
2. Spread tzatziki over the entire surface of pita.
3. Remove steak pieces from skewer and place on top of pita. Top with sliced onion and tomato.
4. Fold in half like a taco and enjoy with extra tzatziki.

If you haven’t tried, add the zest of a lemon to your souvlaki marinade

 

[Shortschaf]

Venison backstrap of any size in roast form

In tinfoil with 2tbsp butter per pound. Minced garlic, salt, etc to taste. Fully wrap and close tinfoil

Oven bake until internal temp 120°. Slice into steaks.

Perfectly juicy and tender every time. Have a hard time making anything else with backstrap

 

[ProStaffSteve]

I’m a firm believer that Mule Deer Coconut Curry needs to be a staple in every outdoorsman’s cookbook.

Curry recipes are intimidating for lots of game cooks but curry is basically built around lamb/sheep/goats. Fortunately they have a very similar game flavor to deer & low fat content. You can buy curry power at Walmart for like $3 so you only need bay leaves, cinnamon sticks, coconut milk, curry powder, good rice & you are set. Add your favorite veggies & enjoy!

 

[journeyman713]

I fully understand how necessary the stone is.

I read the story of Stone soup from the children's bible, great story.
As I recall, significance of the stone went something like...

A hungry yet gifted man walked into a town with nothing, and came up with a plan to feed himself and the whole town.
Stone soup! He started a buzz about his recipe for the best Stone soup anyone has ever had, but he didn't have all the ingredients, only the magical stone. One by one, the towns people would run home and get something to add, this went on till he had pretty much everything the OP had. Lol. The town feasted, and it was the best stone soup.