Venison recipes

[OhioDeerHunter]

Anybody know of any easy to make venison recipes using ground meat or steak? I got 2 deer this year instead of the usual 1, so we got a lot more meat than we're used to. I need something that I can cook up quickly.

[CHAVEZ CHAVEZ]

i use these marinade packets from walmart, (grill mates) diff- varites i like to use them u might give'em a try! as for burger just meatloaf, stuffed bellpeppers.
make some jerky.


have u looked n the recipe cite on here where it says outdoor info?

[jimbires]

I have tried this a few times and it turns out good . I just take some back strap sliced about 1/4 to 3/8 thick , dip in raw egg, then dip in italian style bread crumbs . pan fry in cooking oil. or cook some bacon first and fry the venison in the bacon grease . very tasty , and I'm not much of a cook! Jim

[beeell]

http://www.ces.ncsu.edu/martin/wildrecipes/

You might try some of these. Don't forget about making sausage. Salami, Brats, Snack sticks, etc. Sausage is always a good plan for venison. If you don't have the right equipment for sausage, you can always pay the $2-3 dolars/pound for someone local to do it for you. It's well worth it. Especially considering you could pays almost as much doing it yourself. between the pork added, and the casing and spices that you buy too much of. I've never had commercial venison salami that tasted bad.

[huntinny]

A couple of my favorites-

Slice some of those steaks as thin as you can- cheese and little ketchup for steakums.

cook the loin steaks with apples, cinnimon and nuts, for a sweet change.

Add a little garlic powder, salt and pepper to some flour, place over a medalion sized steak- and beat it with edge of a cup until its thin and full of breading. then fry in butter and enjoy.

And I always enjoy speedies- NY state fair approved salmindas speedie sauce added to deer chunks for several days then grilled-

remember deer is lean and best when cooked slow and not overcooked-

[Flatcoat1]

Did you cut the back loins into chops or roasts. We learned that a nice loin roast cooked properly and maybe a little marinade or injection is great. Try not to overcook the meat. It should be a little red inside and definately let it rest for a few minutes for a steak to ten minutes for a roast before slicing. You will know the difference the first time you let it rest (found this out while cooking a turkey once. Now we take our time on all meats). Enjoy! Flatcoat.

[OhioDeerHunter]

We already ate the back straps and the heart and liver. We cut steaks and ground (using my awesome Cabela's meat grinder) everything else.

[huntinny]

OOPs, I love those roasts from the hind quarter that you ground up- let them slow cook in the crockpot and have roast bambi or add BBQ sauce and have pulled bambi.

[OhioDeerHunter]

OOPs, I love those roasts from the hind quarter that you ground up- let them slow cook in the crockpot and have roast bambi or add BBQ sauce and have pulled bambi.
Yeah we like roasts too, but they seem to be more trouble to cut, package, and cook them than they are worth to eat.

[jcat]

Chili-Awesome

1.5 pounds of burger--Brown it
1 pack of chili seasoning
2 cans of stewed tomatos
1 can of chili bean
1 can of tomato soup
a sprinkle of chile powder if you got it

Combine in crock pot( at least 8 hours) the longer the better.
If you can stir it to break up occasionally go for it.

Here is a roast that everyone should try for the crock pot:

1 pack of onion soup mix( make sure you sprinkle on top of roast )
1 can of campbells cream of mushroom( some reason generic brand isnt the same)
2 small cans of mushrooms
1/2 soup can of water
add a couple shakes of A1 steak sauce
cook 6 hours on low
throw in the vegs.(carrots, potatos)baby carrots and quarter potatos work best
Add more A1 3 or 4 shakes
Cook at least 2 more hours

We love bringing these pot lucks where ya got all those city folk that would never ever even think of eat'n bambi

The verdict is always the same" OH MY GODNESS THIS IS THE BEST CHILI/ROAST, WHAT IS IN IT"

[wranglerdude]

We grind everything except the tenderloins, backstrap and some of the hindquarters. You need to try Wick Fowler's 2-Alarm Chile seasoning. It is awesome! Especially if you like something a little on the hot side. You can vary the amount of cayenne pepper to go all the way from "false alarm" to 2 alarm. It is good! It will make you appreciate cold beer!

[rantingredneck]

Carrol Shelby's Texas Chili mix is excellent. Follow the directions on the package but add 2 cans beans and 2 cans stewed tomatoes. The kit comes with extra red pepper if you want to spice it up a bit.

[Flatcoat1]

JCAT, I remember my dad one time was in charge of bringing some bbq-ed meatballs to an important meeting of his (now our) men's "club." A state meeting and some national people there. Of course it was up to dad to do this so he bought some hamburger and told mom to make it. I happened to be home from college just in time to help mom. Dad had not bought close to enough hamburger so I took out some of my deer burger - quite a lot. (As far as I know Dad never knew and he is now reading this from heaven I hope.) Well, mom and I put a few things together here and there. A little spice from the cupboard and a little homemade sauce. Dad was so proud of us and Mom and Dad went to the big meeting. While there a lady in a fur stoal came up to my mother and asked if she was the one who had made the meatballs - while she was licking her fingers clean from the plate? Mom said yes. She wanted to know if she could get the recipe for her cook to use. Mom laughed and said that it was a one-of-a-kind recipe and would probably never be duplicated. If only the lady knew she was eating venison. Flatcoat.

[Arnie Oakley]

Cut about 2 lbs. of steak into 1" cubes. In a frying pan, melt a stick of butter and brown the cubes. Sprinkle cubes lightly with flour while browning, this will make a gravy like sauce.
Dissolve 2 beef boullion cubes in about 1/4 cup of hot water. Put browned venison and boullion into a crock pot. Add a can of cream of mushroom soup, one large diced onion and a pint container of fresh mushrooms. Add a couple splashes of white or red wine. Cook on low for 8-10 hours. 20 minutes prior to serving, stir in 12 ounces of sour cream. Serve over rice, noodles, mashed potatos or bread.

[lovestohunt]

Hey Arnie,

That recipe was great. Where did you get it from?

[GetOutdoorsClub]

We use a marinated pork chop recipe from The Embers Restaurant in Mt. Pleasant for our venison steaks or back straps. It is so tasty and the venison ends up very tender. You can download the recipe at their website, which is in a PDF format.

The Embers Restaurant (http://www.theembersdine.com)

______________________________

[Arnie Oakley]

lovestohunt,

The recipe was from my brother in law and it's one of my favorites. He also makes venison ribs with sauerkraut which is awful. It's like they say, "even a blind pig finds an acorn every once in awhile".

I noticed that you're a Wisconsin hunter. I am too. Maybe we could hook up next fall for a dove hunt or bowhunt. I have access to a lot of private land.