Venison recipes

[7LRM]

Wow!
I will forward this to my wife and thank you for all!

 

[Q_Sertorius]

I decided to try to recreate my mom’s venison pate recipe after getting an 18-month old meat buck the other day. In our experience, older bucks’ livers don’t tend to taste as good. If someone accidentally shoots a 6-month old, they taste the best.

Venison heart (1)
Venison liver (1)

Soak in cold salt water for 12-24 hours. Discard water.

Cut off large blood vessels at top of heart and liver.

Boil in salt water until thoroughly cooked.

Cut into chunks.

Put into food processor with sharp blade. Set it to high. Gradually add:
1 cup whole milk
3 tbsp salted butter
1/2 cup good cognac or brandy (I used Remy Martin)
1/4 cup Madeira, Sherry, or Port
A lot of fresh ground black pepper (at least 2 tsp)
1 tbsp salt (and more to taste if desired)
1 tsp nutmeg
1 tsp ginger
1 lightly sautéed finely chopped onion

When thoroughly chopped and mixed, taste it. Add more of whatever you think it needs. The virtue of this method of cooking it is that you can taste everything while you season it (because the meat is already cooked).

It is also very good if you add cooked bacon or country ham (use less butter and salt as desired).

Pour into a bowl and refrigerate until cold. Serve with crackers or toast.

 

[rtkbowhunter]

Jalapeno Poppers




8 jalapeños- sliced in half seeds removed
Cream cheese - not spreadable. In the box
Deer backstrap or tenderloin
Bacon
Italian dressing or other marinade

Cut backstrap into strips. I actually used the tenderloins and the size was perfect. Marinade in Italian dressing (or your fave marinade) for 2 hours.

Fill jalapeño halves with cream cheese. Place strips of meat on top. Wrap with bacon. Secure bacon with wet toothpicks.

Place on broiler pan. (Won’t sit in bacon grease). Cook at 375 for 20-30 minutes.

For crispier bacon broil on high for an additional 2 min.

Enjoy!!

 

[Unclecroc]

Deer heart is my favorite game meat hands down. If you’re still throwing it out with the guts, do yourself a favor and keep it next time.
I trim off all fat and valves and basically anything else I dont like the look of. Then I add butter or tallow in the pan and fry until rare in the middle. Upon removal season with salt and nutmeg (the key to delicious heart). Bon appetite.
So simple yet so delicious.