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 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.