| T O P I C R E V I E W |
| farmgirlannie |
Posted - Oct 24 2005 : 06:28:20 AM
Hi, I'm Annie and I haven't posted much on this forum yet, but I need help. I just recieved 40 pounds of free venison meat and I need some really good recipes. I'm willing to try anything. I know you ladies can help me, I spend so much time reading your posts and get really good ideas. |
| 11 L A T E S T R E P L I E S (Newest First) |
| LadyCrystal |
Posted - Oct 27 2005 : 6:38:16 PM
I have to agree with Aunt Jenny,Keeping out all the fat makes it better tasting.I have used it in anything that calls for beef.Another trick my step-mom taught me was to use a tenderizer before cooking tougher cuts.
One of my husbands favorites is a steak dish.
First I saute onions in a frypan then remove the onions.then I have Steaks cut thin and dredge them in 2Tbs four seasoned with salt, pepper,garlic and thyme to your taste.I put some oil in a fry pan and brown them quickly on both sides.I add 1/2 a cup beef broth and cover.I let it simmer for 45 minutes.after they are done I remove the steaks add back the onions and turn the pan on high and add another 1/4 beef broth a deglaze the pan.I serve with rice and a veggie.
http://fromcitytocountrygirl.blogspot.com/
follow your dreams |
| Aunt Jenny |
Posted - Oct 27 2005 : 5:14:03 PM
I always use some of both and even add some pork sausage when I make meatloaf or meatballs. I have canned up ground venison seasoned and browned for tacos or spaghetti too, and that is sure handy to have on hand.
Jenny in Utah
Put all your eggs in one basket..and then watch that basket!! Mark Twain |
| farmgirlannie |
Posted - Oct 27 2005 : 3:30:19 PM
That's a great idea. I never thought about mixing ground venison with ground beef. |
| finngirl |
Posted - Oct 27 2005 : 11:17:22 AM
Someone always gets a deer in our family.What a great way to fill your freezer! You can use venison in any receipe that calls for similar cuts of beef. Vension is high in proetin and very low in fat. Keep in mind the low fat aspect when cooking venison. You may need to add more oil etc..Also we have our venison ground with 40-50% ground beef from the local butcher when he processes the venison for us. But if your vension is allready ground just add your own ground beef. |
| farmgirlannie |
Posted - Oct 25 2005 : 07:26:01 AM
Wow, good tips! Now I don't have to learn by trial and error. My brother just boned out all the meat last night and I should be able to start using it soon. Thanks! |
| Aunt Jenny |
Posted - Oct 24 2005 : 8:10:50 PM
My main hint for cooking venison..which I have done tons of all my life..is that you don't want ANY Fat left on it...any rank or gamey flavor will be in the fat. I completely bone out and remove all fat from any venison before cooking it. If you are doing ground meat add some beef or pork fat to the venison..you won't be sorry.
Venison makes wonderful jerky and the best stew. Just follow any beef stew recipe and you can't go wrong if there is NO FAT on the venison. Good luck..lucky you!!
Jenny in Utah
Put all your eggs in one basket..and then watch that basket!! Mark Twain |
| KarenP |
Posted - Oct 24 2005 : 6:53:44 PM
Congrads!
All I know, is from the GREAT WHITE HUNTERS I work with.
Always use low heat when cooking and don't overcook.
Venison Steak is best at Med Rare.
Re-heating can make it tough, so can too high of heat.
I hated venison when I was a kid, because it was always well done and tough as shoe leather.
That's how my dad wanted it and how my mom fixed it.
So I would never eat it.
The guys I work with have opened my eyes to how good venison can be!
Enjoy!
KarenP.
"Purest Spring Water in the World" |
| farmgirlannie |
Posted - Oct 24 2005 : 5:38:57 PM
Thanks!!! These recipes sound great. I can't wait to try them. I am in western washington, on I-5 halfway between Seattle and Portland in a rural community. I used to eat venison all the time as a girl but haven't in maybe 15 years and I'm excited to try. |
| Kathy A. |
Posted - Oct 24 2005 : 1:38:44 PM
Hi Farmgirl annie And WELCOME!! Looks like you have lots of help here but I wanted to add that MaryJanes book has a great section on Venison with recipes for flavor blends to mix with it so you can fix it to suit everyones tastes. Lucky you! Maybe you can get the book at the library by now, does anyone know?? Cheers Kathy
Are you in eastern WA. ? |
| lonestargal |
Posted - Oct 24 2005 : 12:14:34 PM
How lucky for you...40 lbs. for free???!!! Here are a couple recipes that I have. Hope they help you!!
Venison Stromboli
2 loaves frozen bread dough, thawed or homemade dough
1 lb. ground venison
1 med. chopped onion
1/2 med. green pepper, chopped
1 can (4 oz.) mushrooms, drained
2 Tbl. olive oil
1 tsp. Italian seasoning
3 Tbl. prepared Italian dressing, divided
1 cup shredded cheddar cheese
q cup shredded mozzarella cheese
2 pkgs. sliced pepperoni
1/4 cup grated Parmesan cheese
Spaghetti Sauce, warmed, optional
Let dough rise in a warm place until doubled. Meanwhile, in a skillet over med heat, cook venison, onion, green pepper, and mushrooms in oil until meat is no longer pink. Drain. Stir in Italian seasoning; set aside.
On a lightly floured surface, punch dough. Roll out each loaf into a 16x8 in. rectangle and cut in half widthwise. Brush 1/2 Tbs. Italian dressing over each square to within 1 in. of edges. On half of each square, mound 1/4 of the venison mixture, cheddar and mozzarella cheeses, and pepperoni. Fold dough over filling and seal edges well. Place on a greased baking sheet. Brush with remaining dressing; sprinkle with Parmesan cheese. Bake @ 350 for 30-35 min or until golden brown. Slice and serve with Spaghetti sauce if desired.
Venison Cheese Dip
1 lb. ground venison
3/4 cup chopped onion, divided
3/4 cup chopped green pepper, divided
2 Tbs. veg oil
1 lb. velveeta cheese, cubed
1 can (15 oz.) chili without beans
1 bottle (12 oz.) chili sauce
1/2 tsp. garlic salt
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup shredded cheddar cheese
Tortilla chips
In a large skillet over med heat, cook the venison, 1/2 cup onion and 1/2 cup green pepper in oil until meat is no longer pink; drain. STir in the next 6 ingredients; cook and stir until the cheese is melted. Transfer to a serving dish. Sprinkle with cheddar cheese and remaining onion and green pepper. Serve with chips.
Venison Tenderloins
3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup veg oil
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 Tbs. ground mustard
1 Tbs. coarsely ground pepper
1 1/2 tsp. dried parsley flakes
2 garlic cloves, minced
8 venison tenderloin fillets
IN a large resealable plastic bag, combine the first 9 ingredients; add meat. Seal bag and marinate for 8 hours or overnight.
Drain and discard marinade. Grill fillets until done.
Venison Pot Roast
3 Tbl. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1 boneless shoulder venison roast
2 Tbl. veg oil
1 cup apple juice or cider
1 cup beef broth
1 med onion, sliced
1 tsp. dried thyme
1 bay leaf
8 small potatoes, peeled
6 med. carrots, cut into 2 in. pieces
4 celery ribs, cut into 2 in. pieces
Combine the first 3 ingredients, rub over roast. IN a Dutch oven, brown roast on all sides in oil. Add apple juice, broth, onion, thyme, and bay leaf. Bring to a boil, reduce heat. Cover and simmer for 2 hours. Add potatoes, carrots, and celery; cover and simmer for 1 hour or until meat and veggies are tender. Discard bay leaf and thicken pan juices for gravy if desired.
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| Tatiana |
Posted - Oct 24 2005 : 07:42:41 AM
Hi Annie:
I would try to get one of your local junior league cookbooks or your fish and game department. I know that Idaho's Junior League books have wild game recipies. Also, I would call your extension office as they probably have good recipes too.
I just looked in my "Fix It and Forget It" cookbook which is for crock pots and found two recipies.
Easy Barbequed Venison
2-3 # venison or beef roast , cubed
2 large onions slice in rings
1 to 2 18 oz bottles of BBQ sauce
1. Put layer of meat and layer of onion rings in slow cooker. Drizzle generously with BBQ sauce. Repeat layers until meat and onion rings are all in place.
2. Cover, Cook on low 8-10 hours.
3. Eat with augratin potatoes and a vegetable, or slice thin and pile into steak rolls, drizzled with juice.
Venison Swiss Steak
2 # round venison steak
flour
2 t. salt
1/2 t. pepper
oil
2 onions sliced
2 ribs. celery, diced
1 cup carrots, diced
2 cups fresh or stewed tomatoes
1 T. worcestershire sauce
1. Combine flour salt and pepper. Dredge steak in flour mixture. Brown in oil in skillet. Place in slow cooker.
2. Add remaining ingredients.
3. Cover. cook on low 7-1/2 to 8-1/2 hours.
Hope this helps,
Tania in Boise |
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