| T O P I C R E V I E W |
| doglady |
Posted - Aug 13 2007 : 10:28:11 AM
I have a young hunter who bagged his first deer last fall and a freezer full of deer meat. However, I don't have a clue as to how to cook it. We have hamburger, deer loin, and I think deer round steak. I don't want to waste it even though I don't really care to eat it but DH and DS liked the chili I made with it.
I would appreciate any recipes or websites on how to cook it.
Tina
The dogs own the house but the people pay the mortgage!
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| Hideaway Farmgirl |
Posted - Aug 14 2007 : 11:24:50 AM
Tina, do you have enough recipes or do you still want more? In our early years DH brought home a lot of venison and I did everything I could with it. We lived on Hamburger Helper (re-named "Deerburger Helper" in our house) along with chili, jerky, you-name-it!
Jo
"Wish I had time to work with herbs all day!" |
| doglady |
Posted - Aug 14 2007 : 11:16:48 AM
Thanks for all of your ideas and I'll try to throw in more onions and garlic with them. It's hard for me to get past the "Bambi" look but I would sure have a problem with beef if Mona was my cow. Such a sweet face! Actually, it's the gamey taste that turns me off. We did have the deerburgar mixed with ground beef and a little fat at the processors but I can still tell the difference.
Tina
The dogs own the house but the people pay the mortgage!
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| garliclady |
Posted - Aug 14 2007 : 05:15:12 AM
Recipe Introduction
Soaking the meat in buttermilk helps tenderize the venison. Garlic Herb Powder Refers to our homemade blend we sell. You can substitute garlic powder and your favorite dried herbs
Ingredients
2 lbs venison cubed (soaked in buttermilk and Garlic Herb Blend for several hours)
flour
1 med sweet onion
1 head garlic chopped
olive oil
3 stalks celery
2 carrots
16 oz can tomatoes with juice
3 cups water (more if needed)
salt
Bag of frozen vegetables
Soak meat then roll in flour
Add olive oil to a Dutch oven then sauté onions and garlic until slightly golden
Add meat and brown on all sides
Add celery and tomatoes
Cover & Cook on low for 30 mins (add some water if necessary)
Add carrots and rest of the water and cook on low for 1 hour
Add salt and frozen vegetables and simmer until vegetables are done
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| brightmeadow |
Posted - Aug 13 2007 : 5:52:29 PM
I find that I need to cook an onion with venison when roasting or slow cooking - somehow it manages to remove that "gamey" flavor.
I have an old cookbook called "Cooking Wild Game", I searched for it in Barnes and Noble, and didn't find the exact book, but there is sure a long list of game cookbooks there, and you could probably find quite a few. Some might be available used!
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
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| kitchensqueen |
Posted - Aug 13 2007 : 5:30:42 PM
This is a really excellent recipe:
http://apartmentfarm.files.wordpress.com/2007/07/spiced-venison-steaks-w-red-cabbage-confit-red-wine-sauce.pdf
http://apartmentfarm.files.wordpress.com/2007/07/red-cabbage-confit.pdf
It takes a bit of preparation to pull off, but it's certainly unusual and tasty.
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| Huckelberrywine |
Posted - Aug 13 2007 : 5:20:06 PM
When DH gets a deer, we double grind it all into burger. Double grinding it leaves it so tender. I don't know what deer in your area eat, as that can impact the taste. Out here, we have so many grain fields, these guys are yummy. We hosted an exchange student last year, and he preferred the deer to beef. We use it in any beef recipe with great success. Hope we get one this year, would like to try MaryJane's spices, but we're all out of deer in the freezer. Yikes.
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| levisgrammy |
Posted - Aug 13 2007 : 2:09:20 PM
I love the crockpot too! It's great to throw in large cuts of venison and I add onions and red and green peppers.
"The earth is the Lord's and the fullness thereof and all that dwell therein."
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| Alee |
Posted - Aug 13 2007 : 1:24:52 PM
Oh I love venison! yumm! It is an aquired taste at first, I suppose- but it tastes so good once you get used to it!
Alee
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| LadyCrystal |
Posted - Aug 13 2007 : 1:21:10 PM
I love cooking the roasts like pot roast.Yummy!!!
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| Aunt Jenny |
Posted - Aug 13 2007 : 12:59:54 PM
I do chicken fried steak alot with ours...cut away ALLLL the fat and bone for sure..that is wher the gamey flavor lives...and then pound with side of a saucer or a meat mallet and then dredge in flour and fry in shortening. Perfect with peppered country gravy, mashed potatoes and corn on the cob.
I LOVE the recipes for venison seasonings in MJ's book..I have used them alot...I do meatballs with venison alot too.
Jenny in Utah
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| GaiasRose |
Posted - Aug 13 2007 : 12:52:02 PM
I like to throw it in a crock pot wiht water and broth and onions and let it cook alllllllll day long. then I shred the meat after it is all cooked and let it cook some more. It's really good served over mashed potatos or on buns like hot beef sandwiches
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| Carol |
Posted - Aug 13 2007 : 11:34:21 AM
Hi girls.
We have a section about venison in our book - MaryJane's Ideabook, Cookbook, Lifebook. MaryJane gives you 10 yummy spice blend combinations for flavoring your venison. Buy it here:
http://www.maryjanesfarm.org/categories/library.asp
Thanks!
Carol
"Life should not be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body, but rather to skid in sideways, chocolate in one hand, red wine in the other, body thoroughly used up, totally worn out, and screaming 'WOO HOO, what a ride!'"
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| DaisyFarm |
Posted - Aug 13 2007 : 11:18:10 AM
Anything you can do with beef, you can do with venison. I rarely had roasts cut as I always found them too dry as they are so lean. But steaks can be bbq-ed, and the loin will probably be fork tender. Venison makes the best shepard's pie you'll ever eat.
If you can get past the fact that the meat didn't come from a store and it was properly cooled and aged (so it's not "gamey"), it is likely 100% healthier than any storebought meat you could buy and you just can't beat the flavor.
Di |
| KYgurlsrbest |
Posted - Aug 13 2007 : 11:02:35 AM
One of my favorite cookbooks has some recipes for Venison--I'd be glad to check when I get home. I know some people wrap it in bacon--I'm not sure of the purpose, but it might be just to add fat, as it's so lean.
When I get home I'll post for you!
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