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.

 

[saltfork]

New batch of pastrami

 

[BurlyNerdGetsTheWorm]

Heart Tacos!

That's become our day-of-harvest meal before processing is finished. Rise and put into brine immediately after field dressing, maybe changing the water a couple times if needed. Remove valves and white caps, butterfly using natural seams, and slice into strips.

Season with spices of choice and saute in a pan of butter for literally only a minute or two.

If I have adventurous friends or family who aren't into hunting, it's always a surprise to them at how good it is.

 

[Davyalabama]

1 use it like a pot roast ---- brown it on the stove on all sides, just brown it -- put it in a crokpot and let cook Use the leftovers from the browning and make a gravy with deep brown onions sauteed-- I like to put some cream of mushroom and lipton onion soup in it. cook for a bit add potatoes and carrots --- make some rice for the wife in the rice cooker --- make cornbread w buttermilk --- no sugar added, period, that's a cake (Don't care what y'all say) -- put in cast iron skillet, put in oven ---

2 cook it like a stew -- cook in whatever oil you like -- cook it real slow and let it get super soft -- use a fork to shred it -- put aside --- add flour, salt, lots of pepper, onions (just a bit, not overly powerful), make a great gravy --- add the meat back to it and simmer ------cook rice for the wife --- bake make some sweet potatoes for me ----- cornbread or small flat "dough" biscuits ---- milk and flour is all you need ------- add more pepper before serving ----- make you want to slap yo momma that she didn't make this when you were growing up!!!!!!!!!!

3 now if you want to add some coon meat to any of these recipes, woooowwwiiieeeeeeee. Just a little for flavoring.

 

[timmymac24]

Deer roast, can of beef consume and a packet of zesty italian seasoning. I usually add a can of water to get the level of water up in the crock pot. I start this in the early morning set on low in crock pot. Dinner time shut it off shred the roast with forks. Good cibatta rolls and good deli cheese of your choice. Makes an incredible Italian beef sammy. Pickled garden peppers kick it up a notch too.
We eat that for a few nights then I take the leftover shredded meat and mexify it with thyme, cumin, cayenne, and heat in the pan for taco stuffing. I have become a huge fan of making meals that last several nights but not eating the same thing over and over.

 

[nosajnh]

Pan Seared Poison Glands with a mustard cream sauce.

Salt, Pepper, Garlic powder and onion powder

Light coat of Dijon mustard
Roll in minced parsley

Wrap in overlapped single layer of prosciutto




I seared it a little too long this time however the flavors were awesome.

I did't get a picture of the mustard cream sauce however here are the ingredients getting ready. I didn't get the picture because I did this as an appetizer at Thanksgiving and if I hesitated for a picture I may have missed out on getting some. The sauce is light, thin and runny not getting in the way of the other flavors.



I got the recipe from The Wild Game Gourmet, there is a lot of good looking recipes in there.
https://thewildgamegourmet.com/post...nison-tenderloins-w-dijon-cream-sauce/#recipe

 

[bojangles808]

birria with the roasts is my current favorite venison recipe

 

[Shortschaf]

birria with the roasts is my current favorite venison recipe

Got a recipe you'd share?

 

[bojangles808]

Got a recipe you'd share?

Yea this is the one I've used

Crock Pot Birria Tacos Recipe

This juicy and flavorful crockpot method makes having beef Birria tacos at home even easier! With rich and delicious consome!

jawnsicooked.com

 

[LCguy]

This is a great use for stew meat or front leg roasts. We added parsnips and it came out really good; it was even better the next few days. I would look up an actual recipe for the dumplings. He mentions them briefly, but doesn't really explain the process and it's a little more involved than just combining the ingredients.

Venison Goulash - Hungarian Porkolt Recipe | Hank Shaw

A recipe for Hungarian venison goulash, technically porkolt in Hungary. This is a simple stew of onions, meat, paprika and wine.

honest-food.net

 

[Q_Sertorius]

This is a great use for stew meat or front leg roasts. We added parsnips and it came out really good; it was even better the next few days. I would look up an actual recipe for the dumplings. He mentions them briefly, but doesn't really explain the process and it's a little more involved than just combining the ingredients.

Venison Goulash - Hungarian Porkolt Recipe | Hank Shaw

A recipe for Hungarian venison goulash, technically porkolt in Hungary. This is a simple stew of onions, meat, paprika and wine.

honest-food.net

The tip in there about mashing the venison chunks with a potato masher makes such good sense!

 

[Macintosh]

Pan Seared Poison Glands…

Come again? Poison glands?? What did I miss?

 

[Macintosh]

New batch of pastrami View attachment 977322

Looks great! I just made some goose pastrami, but havent tried deer. Care to share a favorite pastrami recipe?

 

[Shortschaf]

Come again? Poison glands?? What did I miss?

I assumed from the picture he was talking tenderloins, but yeah Ive never heard of that nickname before ha

Looks great! I just made some goose pastrami, but havent tried deer. Care to share a favorite pastrami recipe?

you didn't ask me, but our backstrap pastramis is:

• Toss each piece in own ziplock bag for 7 days with 1/2oz tenderquick and 1/2oz brown sugar per pound of meat
• Rinse with cold water, pat dry
• Season with whatever you like for crust
• Refrigerate overnight
• Smoke 3-6 hours, until internal temp 155-160°F, dont overcook

is a huge hit on the charcuterie

 

[dh.hamilton1]

I assumed from the picture he was talking tenderloins, but yeah Ive never heard of that nickname before ha


you didn't ask me, but our backstrap pastramis is:

• Toss each piece in own ziplock bag for 7 days with 1/2oz tenderquick and 1/2oz brown sugar per pound of meat
• Rinse with cold water, pat dry
• Season with whatever you like for crust
• Refrigerate overnight
• Smoke 3-6 hours, until internal temp 155-160°F, dont overcook

is a huge hit on the charcuterie

Never heard that before either but Per Google when searching this nickname for the inner tenderloins.

The nickname "poison glands" is a joke or old hunting tale for the inner tenderloins of a deer. The story behind the name is that some butchers would tell unknowing hunters the inner loins were "poison glands" so the hunters would discard them, allowing the butchers to keep and enjoy the best, most tender cut of meat for themselves.

The inner tenderloins are found inside the body cavity, along the backbone near the hindquarters, and are distinct from the actual scent glands found on the deer's body.

Other common nicknames for the inner tenderloins include:

Preacher's meat - so named because this prime cut was often given to a visiting preacher as a sign of hospitality and respect.

The fish or catfish loin - due to their shape once butterflied or removed.

Sweet meat or sweet loins.

Hunter's lunch - often cooked and eaten immediately after field dressing.


Sent from my iPhone using Tapatalk

 

[nosajnh]

Come again? Poison glands?? What did I miss?

As mentioned above the rookie needs help gutting his first deer the old timer talks him through it and once the guts are out says "watch out for those poison glands, you better let me cut those out for you so you don't ruin the meat"....remember, an education is never cheap. I just like the name