| T O P I C R E V I E W |
| greyghost |
Posted - Nov 13 2005 : 2:57:00 PM
My neighbor, an avid hunter, just took down a doe this morning and brought me a few pounds of meat. Says he has 45 pounds more in his dad's freezer if we want any!
I've never cooked deer before - any good recipes? |
| 15 L A T E S T R E P L I E S (Newest First) |
| Terre |
Posted - Nov 15 2005 : 11:01:17 PM
I fixed some last night in chili. You can't tell much difference from ground beef. While you're trying it--it might help to think about how much leaner it is than beef. Enjoy :)
Be true in heart. |
| ByHzGrace |
Posted - Nov 15 2005 : 8:43:34 PM
When we roast say a 5-6lber we season with s+p,cayenne p,3T. chopped garlic,2 chopped bellpeppers,3 choppedonions then we por 2c.white wine and 3c apple juice and keep covered in frig a good 24hours or more. We por off 1/2 liquid and save to make gravy.Bake covered at 325 for 2 hours baste.
Venison Supreme
6-8venison steaks or chops season s+p and cayenne brown in heavy pot with oil,remove venison from pot when brown add 11/2lbs of fresh sausage remove casings;add 3 chopped onions, 1 bellpepper chopped, 4 celerystalks chopped, 3Tgarlic chopped and cook until onions are done.Return venison to pot add 1 1/2water simmer until venison is tender say 1 1/2 hours.Add 1/2cup parsley chopped, 1/2 c green onion tops chopped and 1 apple chopped. Cook 10 minutes.
Carol
 have you tried the coconut caribbean one on grilled eggplant?
slather on the papaya salsa and I be island stylin. |
| Annab |
Posted - Nov 15 2005 : 10:58:37 AM
I've heard it's good to soak venison in coke overnight. It's supposed to also take the gamey taste. ALSO.......we had two deer ourselves and ended up soaking the meat for a week in ice water.
Each night drain off the bloody water and add new ice. Think 5 days then process, or freeze.
It's the blood that makes it taste off or gamey. After trying this method I'm back to lovin' bamby burger.
We also use it as you would in chili and spaghetti. If seasoned and cured right, there should be minimal yucky taste.
Enjoy! |
| Lavender Cottage |
Posted - Nov 15 2005 : 09:55:49 AM
DH got a buck this morning so I'm looking forward to trying the MaryJane's flavor blends-been wanting to do that and also the other great recipes and tips (especially to remove all the fat) everyone has shared in this and the "Venison Recipes-Help" post-thanks again everyone. :) Happy, Healthy Eating |
| Carol |
Posted - Nov 14 2005 : 1:59:31 PM
I'll even venture to say that MaryJane's Flavor Blends are far better than that old onion dip recipe -- same idea, but more complicated, interesting tastes!
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| Aunt Jenny |
Posted - Nov 14 2005 : 1:52:21 PM
I have been meaning to make up some of maryjane's venison seasoning mixtures..the carribean sounds wonderful..I will do it for sure now..prawns...yum!!
Jenny in Utah
It's astonishing how short a time it takes for very wonderful things to happen...Frances Burnette |
| quilt8305 |
Posted - Nov 14 2005 : 1:36:57 PM
Here is the absolute best recipe for venison. Remember that old onion dip recipe with sour cream and onion soup mix? Sear your slices of venison in a skillet and then put them in a baking dish and slather the dip all over them. Bake at 350 degrees until they are done - about 45 minutes. They should be 'falling apart tender' and very tasty.
Mary
The great use of life is to spend it for something that will outlast it. Wm. James |
| Carol |
Posted - Nov 14 2005 : 1:23:33 PM
Hi girls.
MaryJane's book has some great recipes for "Flavor Blends" for cooking venison. She came up with blends of spices from around the world (like Caribbean, Mexican, and Thai) that add lots of flavor to ground venison. You could also use them on other cuts, but she likes to grind it all! I've also used the Flavor Blends with other things - one of my favorites is to roll jumbo prawns in the Caribbean blend - it's scrumptious with its ginger/garlic/coconut ingredients!
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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| greyghost |
Posted - Nov 14 2005 : 12:57:54 PM
Thanks girls - I will try all that! Thanks also for the tip on removing the fat. Didn't know about it before I just froze it. Hopefully it will be okay. I didn't see a lot of fat on what he handed me anyway so maybe it's okay.
And I'll look at the other thread - I didn't remember seeing a venison thread so - sorry!. |
| Aunt Jenny |
Posted - Nov 14 2005 : 10:31:09 AM
I have never done that...but I know people who do...I think just taking that fat and bone off makes all the difference...but if it were frozen with the fat and meat on (I always bone it out and get every trace of fat off before freezing) maybe that would be a good treatment. Especially if you wern't sure how it was field dressed. I am real picky about that too.
Jenny in Utah
It's astonishing how short a time it takes for very wonderful things to happen...Frances Burnette |
| Lavender Cottage |
Posted - Nov 14 2005 : 09:57:02 AM
Does anyone soak it overnight in salt water? My MIL taught me this to get the gamey taste out. |
| lonestargal |
Posted - Nov 14 2005 : 09:02:48 AM
Yes, make sure the fat is off otherwise the meat will taste very gamey and not very good IMO. I don't know how to post the thread link but on page 2 or 3 of the kitchen forum is 'Venison Recipes-HELP' that will give you several options to try!!! |
| Aunt Jenny |
Posted - Nov 14 2005 : 08:55:36 AM
Just be sure to get all the fat and bone off the meat (REAL important!) and like Susan said..cook it like beef..I love it in stew..just use your favorite recipe. I grew up eating venison at least 4 or 5 nights a week for supper and still use alot of it..husband isn't a hunter (dang it all) but enough relatives and freinds are that we still get supplied. It is good good good if done right!
Jenny in Utah
It's astonishing how short a time it takes for very wonderful things to happen...Frances Burnette |
| TheSoapMaven |
Posted - Nov 14 2005 : 03:47:12 AM
We cook venison just like we do beef. Merging threads here but a deer roast is always on the menu for Thanksgiving dinner. Jerry got two while he was home this past hitch. We make stew meat out of everything that isnt steaks, roasts or hams. I dont know how much meat in pounds but about 1/3 of a large chest type freezer. Not quite enough to do us till next season. He will most likely work to get another one put up before the season closes.
Susan
Proprietress of Dahlem's Soapworks http://www.thesoapmaven.com
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| ThymeForEweFarm |
Posted - Nov 13 2005 : 4:33:56 PM
My favorite is to cook the meat in thin slices with minced garlic. |
