SHARE YOUR BEST VENISON RECIPES PLEASE!

[spook]

Wicked simple: hunk of any meat
1 pkg onion soup mix
any veggies you like
Place in Crock Pot, add water and go to work.
Get home, cook some rice or potato (either could go in crock pot), thicken juice and serve with a ladel after making a pond in the center of the pile of tater or rice.
Not to many complaints over this simple recipe! Its the best known kitchen secret....onion soup mix.

also, use ground venison just like you do moose, bear or beef...although I do like fried venison with a bit of worchershire sauce, fried onions in the pan with a spoon of melted butter to pour over the top of the steak- mmmmm.

(also you can add a tsp or two of Sherry to it. Its an aquired taste, so don't kill a whole hunk of meat!! LOL incase you don't like it. Also I have heard of stews made with a bit of beer)

 

[spook]

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Ahhhh, another person that knows my secret recipe

 

[BettyR]

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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....

Just quartering the deer...we leave it in as large a pieces as we can fit in the cooler.

 

[funkychicken]

I'm with Betty...we "bleed out" out our deer for at least 5 days as she said changing out water for ice each day...Ive fed people deer that have no idea what it is ...thay just rave about how good it is,,,other than that just use it as any other meat...we save backstraps(tenderloins) and cut the rest off the bone to use as I see fit... fajitas,roasts frying meat...canned my first deer this year(my first go at canning anything...go big or go home..LOL) and it is wonderful!!...YUMM

 

[Ottoman]

sausage.
I just finished doing about 6lb of venison sausages.
There are quite a number of great sausages that can be made using venison as the primary ingredient. This is one of the most versatile as it can be used in spaghetti and other italian dishes, for breakfast, and even grilled on the barbecue.

Venison spices mix

2 tablespoon ground cumin
2 tablespoon ground coriander
2 tablespoon garlic powder
1 tablespoon paprika
2 teaspoon turmeric powder
1 teaspoon ground cloves
1 teaspoon ground cayenne pepper
2 teaspoon ground ginger
2 teaspoon ground black pepper
1 teaspoon ground cinnamon


5lb venison [ground]
1lb ground beef
4 heaping tablespoon of chicken fat

mix all ingredines by hand, run it through the grinder and into the caseing and make 4in links. At this point I took about 2lb and froze it for italian dishes. the 4lb I put in the smoker and cold smoked it for about 4hr. This made good breakfast sausages.

Jerky
I just this week made about 3lb of venison jerky.
Cut venison about 3/16 to ¼ inches thick.

There are all sorts of recipes for jerky; here are my 3 and simple.
[1] Just smoke it or add some salt and pepper to it and smoke it.
[2] Soak in A-1 stake sauce and smoke it
[3] Soak in hot sauce and smoke it

Smoking

Good wood chips to smoke with are Oak, Hickory, Mesquite, Apple, and {Mangrove for salt water fish}, Take a good season tree branch the size of your arm and with a saw cut the branch into round slabs about 1/2 in thick. (Or you can buy good wood chips for smoking) Soak wood in a bucket of water over night this keeps the wood from burning up to fast and allows it to smoke slowly. [I have been told that soaking some wood in Beer over night adds a nice flavor to the smoked food. [I have not tried it.] Never use green wood to smoke with, the sap in the wood will coat the meat with a bitter taste. Always us a season wood [dry wood]. Smoke meat for about 6 to 8 hours on low heat. 4 hours on high or medium heat.
A good way to check the tempter of your smoker; place your hand on the top of your smoker, if you can say “one-one thousand” “two-one thousand” “three-one thousand” with out having to pull your hand away then your smoking on low heat.
place your hand on the top of your smoker, if you can say “one-one thousand” with out having to pull your hand away then your smoking on high heat.

This is a good way to check your outside grill also.
A good way to check the tempter of your coals is by holding your hand just above the grill and count “one-one thousand” If you cant say “one-one thousand” with out having to pull your hand away then your cooking on “High” This is good for Stake or burgers & some Vegetables.
Counting “one-one thousand” “two-one thousand” would be a medium heat this would be good for chicken, hot dogs, corn-on-cob. Next counting “one-one thousand” “two-one thousand” “three-one thousand” would be a low heat, good for cooking fish & slow cooking or reheating grilled food.

You can make jerky in a dehydrator or your oven but you will not get the smoke flavor that you would from a smoker. You can add a ½ teaspoon of liquid smoke to meat and let it set over night to get a little smoke flavor. In oven place meat on racks and set oven at 200 and allow it to set overnight or all day. I have dried ½ inch square chucks of meat and vegetables in the oven. It makes a beef stew that is light to carry in a backpack and only needs to boil an hour to make it into a good stew.

 

[Ottoman]

Venison roast
1/2 bell pepper, cut into long thin slivers
4 clove of garlic, each clove quartered
6 or 7 twigs of fresh Rosemary
Garlic powder
Onion powder
Salt & pepper
1 box kosher salt

Cover with kosher salt, let sit for 1hr, rinse off well, Take a small knife and stick wholes all over meat and stuff them with, garlic, bell pepper, and rosemary. Cover meat with a good coating of Garlic powder, & Onion powder a little rosemary. Salt & pepper to taste. Cook on grill. But not with charcoal under meat but around meat. Turn as needed. or in oven, About 1 to 1&1/2 hr to cook.

 

[cristy17]

This is one of my family's favorite venison recipes and we eat a LOT of venison. We shoot at least 5 deer a year. I've been making this since I was a kid so I really don't measure anything out anymore. I'm kindof guesstimating amounts.

1 - 2 lbs venison - sliced thin seasoned to taste
minced garlic
butter or oil -- to fry meat
2 cans cream of mushroom soup
1 can beefy mushroom soup or beef boullion -- both optional
1 medium onion
1/2 cup water or milk depends on how you like gravy

First I mix onion, liquids, and mushroom soup in either a slow cooker or a casserole dish. I quick fry meat in either butter or oil with the garlic in a skillet til brown. Dump meat and dripping in dish. Cook slowly til liquid is warm -- looks like gravy. If making in the oven - 350 degrees for 1 1/2 - 2 hours - once again depends on how much you have in the dish. Enjoy!!

 

[Rosalind]

Juniper berries..........never had them... are they sweet or sour

Neither, they're a bit spicy, more like herb-y peppercorns. If you don't have any, substitute more peppercorns and a twig's worth of fresh rosemary.​

 

[The Farmers Wife]

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Neither, they're a bit spicy, more like herb-y peppercorns. If you don't have any, substitute more peppercorns and a twig's worth of fresh rosemary.

Gotcha!

thanks~

 

[The Farmers Wife]

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Great advise!! Thanks a bunch!..... I'm going to try my hand at sausages~