| T O P I C R E V I E W |
| chicken necker |
Posted - Dec 22 2010 : 08:20:50 AM
Hello, farmgirls! I'm looking for venison recipes of all shapes, sizes and flavours! I'm a serious foodie and have even taken culinary classes, but am having a hard time finding anything. In my new life, I have a freezer full of venison and acres of woodland full of ummmm fresh venison, still very rare  . My next LE will be learning to hunt.
Can anyone help a sister out??
FarmGirl Sister #123
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| 16 L A T E S T R E P L I E S (Newest First) |
| MTwoman |
Posted - Jan 30 2011 : 06:45:34 AM
Flour salt and pepper fryed up in some bacon greese aint nothing better!!! |
| smiley |
Posted - Jan 16 2011 : 4:33:11 PM
I got this in 10/9/04 so dont know if its still online or not. It was from www.bowhunting.net/susieq/sausage.htm. Neighbors came over and one looked this up and we all made sausge and had a great time.
3 1/2 lbs venison-defatted and ground
1 1/2 lbs smoked bacon-ground (I bought a box of end pieces)
1/2c brown sugar
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp coriander
2 tsp black pepper
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp savory
1/8 tsp. cumin
to taste- hot sauce
Mix all together well. Shape into patties to fry. May be frozen. |
| chicken necker |
Posted - Jan 16 2011 : 3:48:50 PM
Thank You, Ladies! I'm definitely gonna get that cookbook and try those recipes!
FarmGirl Sister #123
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| meggy2 |
Posted - Jan 15 2011 : 06:14:41 AM
I have a freezer full of venison every year. One of my favorite recipes is spiced venison:
3-4# venison roast
1/2 tsp garlic powder
1/2 tsp pepper
1 chopped med onion
2 (1/2) oz envelopes brown gravy mix
1/2 c ketchup
2 T red wine vinegar
2 tsp prepared mustard
1 tsp worchestire sauce
2 beef bullion cubes
1/2 to 1 cup water
cut roat in big chunks put in crock pot. Mix all other ingredients . pour over raost and cook on high 7-8 hours. serve with mashed potatoes or rice. Really yummy.
Another tip, venison is great meat, but be sure to cut as much fat off the meat as possible because the fat tends to give it a "wild" taste, as does the bone with the marrow in it. I have many many more recipes for meatloaf and others if you or anyone else wants some, please e-mail me anytime. Happy cooking! |
| Old Spirit |
Posted - Jan 14 2011 : 11:46:55 AM
Taste of Home had one a couple years ago.
I can ours in the oven and it comes out really tender and the juice is a great base for gravy. Done it in pressure cooker but like the oven better.
Rae
Farm Girl #647
...those who hope in the Lord will renew their strength. They will soar on wings like eagles:...
Isaiah 40:31
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| Jessi Lynn |
Posted - Jan 13 2011 : 7:20:38 PM
I haven't purchased it yet but it looked like one I'd add to my cookbook shelf.
The Complete Venison Cookbook written by Harold Webster
It has around four hundred pages and even includes side dishes. I saw this in the legendary whitetail catalog (www.deergear.com) but I went on www.amazon.com and they have it and they have a click to look inside you can check out the table of contents to see if it one you'd like to buy. |
| earthmamaT |
Posted - Jan 13 2011 : 6:35:14 PM
We eat a lot of venison. For roast I mix mayo with a little curry, soy sauce, garlic powder salt & pepper, smother the venison & roast with onions & potatoes. Any stew that calls for beef you can use venison in. Another favorite of the family is a curry venison. I take chunks of meat and sautee with onions, carrots & curry sauce. Just serve over rice. Sautee up strips and make a blackberry sauce yummm. I use the ground venison for stuffed peppers, stuffed cabbage or any dish needing ground beef.
Tammy ~
"Be the change you want to see in the world" Gandhi |
| pine creek gardens |
Posted - Jan 13 2011 : 10:47:22 AM
I have a LL Bean Game & Fish cookbook by Angus Cameron, its so good. lots of recipes and good stories and pictures. It's worth buying if you like wild game and hunting.
www.cabinsatpinecreek.com |
| chicken necker |
Posted - Dec 22 2010 : 9:11:02 PM
Thank you ladies! My culinary textbook had exactly two pages on venison so I wasn't too sure, but I spent gobs of time doing beef, sauces and french cuisine, so I'm good to go! I'm so psyched to get cooking!
FarmGirl Sister #123
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| Hosanna |
Posted - Dec 22 2010 : 5:07:12 PM
All the things one can do with beef, one can do with deer. We grind it, can it, make jerkey with it, cut it into roasts and steaks and what not.....
www.happilyeverafterhosanna.blogspot.com
www.thewindofheaven.blogspot.com
www.CarolinaRoses.etsy.com
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| Aunt Jenny |
Posted - Dec 22 2010 : 3:04:10 PM
I use alot of venison and elk....lots of friends and relatives who hunt and share!I use venison in most any recipe where you would use beef. It is much leaner so I tend to marinade it more often. I make jerky quite alot..a big hit...and chicken fried steak, as well as stroganoff and stew...just as I would with beef. I like a teriaki marinade with the steaks and then cook quickly in a hot grill pan....for the marinade I mix equal parts olive oil and soy sauce and add some brown sugar, fresh minced garlic and grated fresh ginger root. serve with good rice (I love basmati rice) and veggies...yum! One of my alltime favorite meals!
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| Alee |
Posted - Dec 22 2010 : 2:38:47 PM
We too have a freezer full of venison right now and would greatly appreciate recipes! :) Doug made steaks last night and I think a good marinade would have taken them to the next level.
Alee
Farmgirl Sister #8
www.farmgirlalee.blogspot.com
www.allergyjourneys.blogspot.com
Put your pin on the farmgirl map! www.farmgirlmap.blogspot.com |
| Colleen Easlon |
Posted - Dec 22 2010 : 2:14:00 PM
Our family favorite for cooking venison, is to cut in to 1/4-1/2" thick slices, dip in flour & fry in hot crisco oil. I then make a gravy from the leftover oil & such in the pan. Make mashed potatoes, & it's an incredibly yummy & filling meal. |
| treelady |
Posted - Dec 22 2010 : 11:21:07 AM
One of our favorite meals for venison is to put a roast in the crockpot, cover it with Dr. Pepper, add sliced onions,salt and pepper, cook for several hours until the meat shreds easily. Shred the meat and return to the crockpot and add your favorite barbecue sauce. We like honey barbecue sauce. Heat until warm and serve on buns. Yummy!!!
Julie
With the new day comes new strength and new thoughts. |
| traildancer |
Posted - Dec 22 2010 : 09:58:43 AM
The Alaska Magazine cookbook has lots of wild game recipes. I don't know if it is still in print. My mother had one called "Home the Hunter" or something like that.
We use a lot of deer and elk meat and I have found that it substitutes well for beef. Sometimes you need to pound the steaks, but not backstrap. My husband's favorite meal is deer/elk steak dredged in flour and fried with mashed potatoes and gravy and peas.
The trail is the thing.... Louis L'Amour |
| chicken necker |
Posted - Dec 22 2010 : 08:26:22 AM
PS: If you know of a cookbook about venison and/or game, I would love to find one.
FarmGirl Sister #123
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