SHARE YOUR BEST VENISON RECIPES PLEASE!

[hoosier]

We have a kitchen in our basement for canning/processing meat. We took ONE deer to be processed, but we did not get nearly as much meat as we should have and we found deer hair on the meat.

We use it just like beef.

 

[Rosalind]

Yes, dress it quickly as you can after the deer is killed. No running around town showing it off. You will need a pulley, a bunch of rope, twine, and someplace to hang it. And a big rubber apron and boots, 'cause you're going to be sloshing around in a lot of muck. You don't need to grind it all, just the really tough stuff, the shoulders and such. First let the blood out, that will help cut the "gamey" taste. Then cut carefully from the diaphragm to rectum without nicking any guts. Tie off the gut with twine at the top of the stomach and the point where the intestines become the anus. Then cut just above/below the points you tied off, thereby keeping the contents of the guts intact, and you can just pull it all out and set it aside. If you've got dogs/cats, or want the guts for sausage-making later, set them aside in a bucket of water. Otherwise, start removing the various organs separately--liver for pate or fried liver-n-onions, everything else I think is good for naught but dog food. FIL eats the kidneys, but ugh, to me they taste like liver that's been peed on.

Once the organs are out, remove the head and peel the skin off and set it aside for tanning. It's better to peel the skin with a bit of meat on it than to nick holes in it--you can de-flesh a hide that has meat still on, but once there are holes in leather, they are there forever. If you're not going to have the head stuffed & mounted or whatever, get the brains for tanning and set them aside in a bowl.

Then just cut roasts and ribs and stuff according to The Joy of Cooking. They have diagrams.

Note, put The Joy of Cooking in a clear plastic bag while you cut up the deer, so it doesn't get messed on.

Venison Sauerbraten:

1 venison roast, about 5 lbs.
1 cup apple cider
1/2 c. cider vinegar
1/2 c. water
1/2 c. olive oil or 1 stick butter
1/2 c. brown sugar
12 juniper berries
1 knob chopped or grated fresh ginger
3 bay leaves
12 allspice berries
12 black peppercorns
1 large onion, sliced thin
1 apple, sliced.

Mix together all the ingredients except the venison. Put everything in the slow cooker or in a tightly covered pan in a 325F oven, and do something else for a few hours. When the roast is done, use a slotted spoon to put it and the onions on a platter, then boil down the sauce on the stove. Thicken it with a bit of flour, maybe 1/4 c. Add some beer or red wine, and boil again until gravy consistency. Add some chopped fresh rosemary, and serve alongside the roast. Good side dishes are mashed potatoes made with sharp cheddar and a touch of horseradish, spaetzle, or egg noodles; also, pickled red cabbage is nice with this dish.

 

[The Farmers Wife]

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sounds yummy!!!

ohhhhhhhh.......pecans with tenderloin?....................yes yes!!please!...

 

[The Farmers Wife]

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that sounds like a good idea..... so you must cut the deer up to fit it in the cooler..?.........are you removing the meat from the bone first or just quartering the deer....

 

[Teach97]

tenderloins comes from the inside of the abdominal cavity...the backstrap is actually the loin...but that isn't really the point...I usually put all of that into steaks, chops, chick-fried-steak cuts...same can be done with the rump (ham) cuts...my wife doesn't like the roasts so we don't do those...cook it like beef is always an option...I like to make stir-fry with the tederloins. I like to hang my meat as long as the weather permits (below like 45) It so improves it...although I would suggest taking out the tenderloins...they dry up too much...those are really good cooked fresh...lots of butter...garlic...onions...mushrooms...peppers...I might need to excuse myself to the hunting lease!

 

[The Farmers Wife]

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Sounds good~....(everything but the "peed on liver" part).............

Juniper berries..........never had them... are they sweet or sour..maybe I could substitute.........cranberries...?..........
recipe sounds delicious........ thank you!

 

[The Farmers Wife]

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[chickenchickenbulkbulk]

THIS IS SO EASY..TAKE A DEER ROAST..PUT IT IN A CROCK POT...PUT ONE ENVELOPE LIPTON SOUP MIX AND A LITTLE WATER..WHEN THE ROAST IS CLOSE TO BEING DONE..ADD YOUR POTATOES..CARROTS..ONIONS...WHEN THEY ARE GOOD AND TENDER..ENJOY A GREAT MEAL..I LIKE HOT ROLLS WITH MINE TO SLOP UP THE JUICE...DELICIOUS!!

 

[chickenchickenbulkbulk]

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WE ALSO MAKE DEER MEAT AND NOODLE JUST LIKE BEEF AND NOODLES...AGAIN..DELICIOUS!!

 

[bigzio]

One of my favorites, is to take and roast your specific cut of meat with onions and salt and pepper to taste. When good and tender, drain off the liquid and top with your favorite barbecue sauce...place back in the oven for another half hour, and you can enjoy the best ribs you ever ate, without the bones...

bigzio