Cooking Forum
This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
Deer Meat?
- Thread starter jglass
- Start date
I have been cooking lots of venison. Every year my brother in law brings one home for me. It's pretty easy to cook just don't over cook it. You cook venison like any other extremely lean meat. It's great in any kind of stew. If you grind it you can make wonderful burgers. My husband also loves venison fajitas.
Here is a wonderful recipe from Mario Batali that we have enjoyed. Also you may want to try using it in his bolognese recipe. It's fabulous.
Venison Goulash: Gulgas di Capriolo
Ingredients
4 pounds venison shoulder
1 carrot, cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
2 Spanish onions, cut into 1/2-inch dice
1 sprig fresh rosemary
1 sprig fresh thyme
6 sage leaves
6 cloves garlic
6 peppercorns
6 juniper berries
1 bottle dry red wine
1/4 cup lard
3 tablespoons all-purpose flour
4 ounces speck, cut into 1/4-inch dice
1 1/2 teaspoons cinnamon
4 cloves
1 cup sour cream
2 tablspoons roughly chopped flat-leaf parsley
Grated Montasio, for garnish
Directions
Trim the venison of any connective tissue, and cut it into 2 by 1-inch cubes. In a 6-quart pot, combine the carrot, celery, onions, rosemary, thyme, sage, garlic, peppercorns, juniper berries, and red wine and bring to a boil. Remove from the heat, allow the marinade to cool, and submerge the venison pieces. Cover and refrigerate overnight.
Remove the meat from the marinade and pat dry with towels, reserving marinade. In a heavy-bottomed Dutch oven, heat the lard until smoking. Season the venison with salt and pepper and place 4 to 5 pieces at a time in the pan. Sear until deep golden brown all over, then remove to a plate. Repeat the process until all the meat is done. Add the flour and speck to the pan and bring to boil. Add the cinnamon, cloves, remaining marinade and meat, including juices exuded onto the plate, and bring to a boil. Lower the heat to a simmer and cook slowly for 1 1/4 hours, or until the meat is very tender. Remove from the heat, stir in the sour cream, sprinkle with parsley, check for seasoning, and serve immediately.
Here is a wonderful recipe from Mario Batali that we have enjoyed. Also you may want to try using it in his bolognese recipe. It's fabulous.
Venison Goulash: Gulgas di Capriolo
Ingredients
4 pounds venison shoulder
1 carrot, cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
2 Spanish onions, cut into 1/2-inch dice
1 sprig fresh rosemary
1 sprig fresh thyme
6 sage leaves
6 cloves garlic
6 peppercorns
6 juniper berries
1 bottle dry red wine
1/4 cup lard
3 tablespoons all-purpose flour
4 ounces speck, cut into 1/4-inch dice
1 1/2 teaspoons cinnamon
4 cloves
1 cup sour cream
2 tablspoons roughly chopped flat-leaf parsley
Grated Montasio, for garnish
Directions
Trim the venison of any connective tissue, and cut it into 2 by 1-inch cubes. In a 6-quart pot, combine the carrot, celery, onions, rosemary, thyme, sage, garlic, peppercorns, juniper berries, and red wine and bring to a boil. Remove from the heat, allow the marinade to cool, and submerge the venison pieces. Cover and refrigerate overnight.
Remove the meat from the marinade and pat dry with towels, reserving marinade. In a heavy-bottomed Dutch oven, heat the lard until smoking. Season the venison with salt and pepper and place 4 to 5 pieces at a time in the pan. Sear until deep golden brown all over, then remove to a plate. Repeat the process until all the meat is done. Add the flour and speck to the pan and bring to boil. Add the cinnamon, cloves, remaining marinade and meat, including juices exuded onto the plate, and bring to a boil. Lower the heat to a simmer and cook slowly for 1 1/4 hours, or until the meat is very tender. Remove from the heat, stir in the sour cream, sprinkle with parsley, check for seasoning, and serve immediately.
Mama Mangia
Super Moderator
Peppered Venison Steak
2 pounds venison - (to 3 lbs) (or as much as you like)
1 large onion
1 large bell pepper
2 cans mushroom soup
2 cans water
Salt -- to taste
Brown venison in small amount of shortening. Saute onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook in crock pot all day on LOW, or put it on at night and cook overnight.
2 pounds venison - (to 3 lbs) (or as much as you like)
1 large onion
1 large bell pepper
2 cans mushroom soup
2 cans water
Salt -- to taste
Brown venison in small amount of shortening. Saute onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook in crock pot all day on LOW, or put it on at night and cook overnight.
Mama Mangia
Super Moderator
VENISON DAUBE WITH CUMIN AND CORIANDER
4 bacon slices, chopped 1 2 1/4- to 2 1/2-pound venison roast (bottom end of loin, or New York strip) or beef chuck roast, cut into 1 1/2-inch cubes
3 tablespoons all purpose flour
1 tablespoon olive oil
1 large red onion, chopped
3 garlic cloves, pressed
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1 1/2 cups low-salt chicken broth
1/2 cup dry red wine
Chopped fresh cilantro leaves
Preheat oven to 325°F. Cook bacon in heavy large pot over medium heat until fat has rendered and bacon is crisp. Transfer bacon to paper towels to drain. Reserve pot with drippings.
Sprinkle venison with salt and pepper. Dust with flour; toss to coat. Working in 3 batches, cook venison in bacon drippings over medium-high heat until browned, about 4 minutes per batch. Transfer venison to bowl. Add oil, onion, and garlic to pot. Sauté over medium heat until beginning to brown, about 8 minutes. Return venison with any accumulated juices to pot. Add coriander, cumin, and pepper. Stir 2 minutes. Add chicken broth and bring to simmer. Cover and transfer to oven. Braise venison 45 minutes.
Remove pot from oven; add wine, return to oven, and cook uncovered until sauce thickens slightly, about 40 minutes. (Daube can be made 2 days ahead. Refrigerate bacon. Cool daube slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm daube over medium-low heat before continuing.)
Transfer daube to bowl; sprinkle with cilantro and reserved bacon.
4 bacon slices, chopped 1 2 1/4- to 2 1/2-pound venison roast (bottom end of loin, or New York strip) or beef chuck roast, cut into 1 1/2-inch cubes
3 tablespoons all purpose flour
1 tablespoon olive oil
1 large red onion, chopped
3 garlic cloves, pressed
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1 1/2 cups low-salt chicken broth
1/2 cup dry red wine
Chopped fresh cilantro leaves
Preheat oven to 325°F. Cook bacon in heavy large pot over medium heat until fat has rendered and bacon is crisp. Transfer bacon to paper towels to drain. Reserve pot with drippings.
Sprinkle venison with salt and pepper. Dust with flour; toss to coat. Working in 3 batches, cook venison in bacon drippings over medium-high heat until browned, about 4 minutes per batch. Transfer venison to bowl. Add oil, onion, and garlic to pot. Sauté over medium heat until beginning to brown, about 8 minutes. Return venison with any accumulated juices to pot. Add coriander, cumin, and pepper. Stir 2 minutes. Add chicken broth and bring to simmer. Cover and transfer to oven. Braise venison 45 minutes.
Remove pot from oven; add wine, return to oven, and cook uncovered until sauce thickens slightly, about 40 minutes. (Daube can be made 2 days ahead. Refrigerate bacon. Cool daube slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm daube over medium-low heat before continuing.)
Transfer daube to bowl; sprinkle with cilantro and reserved bacon.
Mama Mangia
Super Moderator
Venison Stew
Cubes of venison stew meat are browned with onions and garlic and combined with Worcestershire sauce, oregano and covered with water in this stew with chunks of carrots and potatoes.
2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
1/4 cup all-purpose flour
1/4 cup water
1. In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
2. Add potatoes and carrots; cook until tender.
3. Combine flour and water. Stir into the stew. Remove bay leaf before serving.
Cubes of venison stew meat are browned with onions and garlic and combined with Worcestershire sauce, oregano and covered with water in this stew with chunks of carrots and potatoes.
2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
1/4 cup all-purpose flour
1/4 cup water
1. In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
2. Add potatoes and carrots; cook until tender.
3. Combine flour and water. Stir into the stew. Remove bay leaf before serving.
Mama Mangia
Super Moderator
SPICED VENISON MEAT BALLS
Serves: 8
4 slices whole wheat or white bread
cut into cubes
1/2 cup skim milk
1 egg
1 small onion chopped
2 teaspo chopped garlic
2 tables dried oregano leaves
3 tables dried mint leaves
1 teaspo salt
1/2 teaspo black pepper
1/8 teaspo red pepper flakes
1 pound ground Venison
In a bowl, combine bread cubes and milk; let stand 5 minutes. Add remaining ingredients and mix well. Roll into 1 inch balls and place on greased baking pan. Bade in a 350°F oven for 10 minutes.
Serves: 8
4 slices whole wheat or white bread
cut into cubes
1/2 cup skim milk
1 egg
1 small onion chopped
2 teaspo chopped garlic
2 tables dried oregano leaves
3 tables dried mint leaves
1 teaspo salt
1/2 teaspo black pepper
1/8 teaspo red pepper flakes
1 pound ground Venison
In a bowl, combine bread cubes and milk; let stand 5 minutes. Add remaining ingredients and mix well. Roll into 1 inch balls and place on greased baking pan. Bade in a 350°F oven for 10 minutes.
M
mrsjimmyp
Guest
I'll have to show my Hubby these recipes. He loves deer meat and he and son went hunting yesterday and brought one home so plenty of fresh meat for them. I myself don't care for wild game of any kind.
Cook Chatty Cathy
New member
Cut some steaks from the roast or tenderloin and then:
First wash and rinse steaks, then soak them in lemon juice/water mixture until ready to cook. When ready to cook, rinse steaks and pat dry; sprinkle liberally with lemon pepper seasoning and garlic powder and onion powder.
Dredge the seasoned steak in flour then brown in hot oil in an iron skillet until nicely browned on both sides. Place steaks into a crock-pot; pour in enough boiling water to cover steaks then add 3 beef boullion cubes and 1/2 cup freshly diced onion and 1 tsp. dried parsley. Place lid on crock pot set heat to high and cook 6 to 8 hours.
This makes a nice gravy and I serve mine over rice. The meat melts in your mouth! It is so tasty, and has no strong gamey taste! You can barely tell the difference between this and beef, my kids used to inhale this when I made it!
First wash and rinse steaks, then soak them in lemon juice/water mixture until ready to cook. When ready to cook, rinse steaks and pat dry; sprinkle liberally with lemon pepper seasoning and garlic powder and onion powder.
Dredge the seasoned steak in flour then brown in hot oil in an iron skillet until nicely browned on both sides. Place steaks into a crock-pot; pour in enough boiling water to cover steaks then add 3 beef boullion cubes and 1/2 cup freshly diced onion and 1 tsp. dried parsley. Place lid on crock pot set heat to high and cook 6 to 8 hours.
This makes a nice gravy and I serve mine over rice. The meat melts in your mouth! It is so tasty, and has no strong gamey taste! You can barely tell the difference between this and beef, my kids used to inhale this when I made it!
Mama Mangia
Super Moderator
what about sausage??
Cevapcici
1 pound ground beef (or venison)
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
2 garlic cloves, minced
1 1/2 tablespoon all-purpose flour
Place beef in a bowl; mix in the garlic, paprika, salt, and pepper. With damp hands, divide the meat form 2-inch long sausages. Roll each in flour, then shake off excess. Refrigerate until firm. Pan-fry or grill over charcoal for six minutes.
Venison Garlic Sausage
12 pounds pork trim 60/40
10 pounds venison trim
2 pounds beef trim
1 pint water
1½ tablespoons cure
2/3 cup salt
4 tablespoons black pepper
2 teaspoons marjoram
5½ teaspoons mustard seed
2 cloves garlic or ½ teaspoon garlic powder
Super Garlic Sausage
17 pounds beef or venison trim
33 pounds pork trim (50/50)
1½ cups Tender Quick
2/3 cup salt
1 cup brown sugar
½ cup black pepper
6 tablespoons garlic powder
2 teaspoons sage
1 teaspoon allspice
1 tablespoon coriander
1 gallon warm water
Grind meat through coarse plate. Mix spices in water and pour over meat. Mix thoroughly. Grind through coarse plate again and stuff in hog casing. Using a cool smoke (90 °F), smoke for 12 hours. Product must be cooked before serving. NOTE: If you don't like garlic flavor, cut back on amount. Also could fine-grind the product, if desired.
Venison Summer Sausage
15 pounds venison
10 pounds 50/50 pork trimming
2/3 cup salt
1½ tablespoons cure
2½ tablespoons mustard seed
½ cup black pepper
½ cup sugar
1 tablespoon marjoram
1 tablespoon monosodium glutamate (optional)
3 tablespoons garlic powder
Mix salt and cure with coarse-ground product. Pack in shallow pan and place in cooler for three to five days. Mix in remainder of spices, regrind and stuff in 3-inch fibrous casings. Smoke at 140°F for 2 hours; raise temperature to 160 °F for 2 hours, and finish product at 170 °F until internal temperature reaches 155 °F. NOTE: Can substitute lamb or beef for the venison.
Cevapcici
1 pound ground beef (or venison)
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
2 garlic cloves, minced
1 1/2 tablespoon all-purpose flour
Place beef in a bowl; mix in the garlic, paprika, salt, and pepper. With damp hands, divide the meat form 2-inch long sausages. Roll each in flour, then shake off excess. Refrigerate until firm. Pan-fry or grill over charcoal for six minutes.
Venison Garlic Sausage
12 pounds pork trim 60/40
10 pounds venison trim
2 pounds beef trim
1 pint water
1½ tablespoons cure
2/3 cup salt
4 tablespoons black pepper
2 teaspoons marjoram
5½ teaspoons mustard seed
2 cloves garlic or ½ teaspoon garlic powder
Super Garlic Sausage
17 pounds beef or venison trim
33 pounds pork trim (50/50)
1½ cups Tender Quick
2/3 cup salt
1 cup brown sugar
½ cup black pepper
6 tablespoons garlic powder
2 teaspoons sage
1 teaspoon allspice
1 tablespoon coriander
1 gallon warm water
Grind meat through coarse plate. Mix spices in water and pour over meat. Mix thoroughly. Grind through coarse plate again and stuff in hog casing. Using a cool smoke (90 °F), smoke for 12 hours. Product must be cooked before serving. NOTE: If you don't like garlic flavor, cut back on amount. Also could fine-grind the product, if desired.
Venison Summer Sausage
15 pounds venison
10 pounds 50/50 pork trimming
2/3 cup salt
1½ tablespoons cure
2½ tablespoons mustard seed
½ cup black pepper
½ cup sugar
1 tablespoon marjoram
1 tablespoon monosodium glutamate (optional)
3 tablespoons garlic powder
Mix salt and cure with coarse-ground product. Pack in shallow pan and place in cooler for three to five days. Mix in remainder of spices, regrind and stuff in 3-inch fibrous casings. Smoke at 140°F for 2 hours; raise temperature to 160 °F for 2 hours, and finish product at 170 °F until internal temperature reaches 155 °F. NOTE: Can substitute lamb or beef for the venison.
Cook Chatty Cathy
New member
I love Deer meat sausage And it is easy to make. We used to got to Thompson's meat market and buy their sausage seasoning mix, it is the best!!!
And it is easy to make. We used to got to Thompson's meat market and buy their sausage seasoning mix, it is the best!!!
jglass
New member
Jon's Dad called yesterday and he hasnt had much luck with his deer. He said what he cooked off of the ham and the loin both were pretty tough. I asked him how he cooked it and he said something about the pressure cooker. He asked if I had cooked mine yet and I told him I was letting it marinade a few days in olive oil, spices, red wine vinegar & garlic.
M
mrsjimmyp
Guest
Cathy...I'll have to try your Tenderloin for Hubby. He still has a bunch of sausage and he loves trying new recipes for his Deer meat.
Cook Chatty Cathy
New member
You will not be disappointed Francie! It is so tasty and tender and melts in your mouth the taste is perfection to the max! If my children ate it like there was no tomorrow then I can swear by that recipe!
chubbyalaskagriz
New member
janie,
If you like sweet sauces with meat (some folks do not) flour & saute some cutlets of venison (the tenderloin strap works really well 'cause it's OH SO TENDER). When nearly done to your desired preference, throw in some dried cherries, deglaze the pan w/ whiskey, add a swig of beef boullion, and a couple tablespoons of currant jelly or cherry jelly, then whisk in a pat of whole butter and reduce to desired consistency. Delish!
If you like sweet sauces with meat (some folks do not) flour & saute some cutlets of venison (the tenderloin strap works really well 'cause it's OH SO TENDER). When nearly done to your desired preference, throw in some dried cherries, deglaze the pan w/ whiskey, add a swig of beef boullion, and a couple tablespoons of currant jelly or cherry jelly, then whisk in a pat of whole butter and reduce to desired consistency. Delish!
Jafo232
New member
It should be noted that some venison will just be tough.. Much depends on the life of the animal and also what it ate.
One should also keep in mind that there is very little fat in venison. It should be cooked accordingly. I suggest rare, to medium rare. Even cooking this meat to medium will seriously dry it out and toughen it up.
If there is any fat on the venison, REMOVE IT! Venison fat is horrible.
One should also keep in mind that there is very little fat in venison. It should be cooked accordingly. I suggest rare, to medium rare. Even cooking this meat to medium will seriously dry it out and toughen it up.
If there is any fat on the venison, REMOVE IT! Venison fat is horrible.
jglass
New member
My sis emailed today that a neighbor of theirs got a 8 point buck today. Her hubby was gonna go down to their place and help them clean it. Unfortunately they didnt wait on him and tried to dress it on their own. The cut into the bowel and ruined it. They were still gonna try and use some of it but my sis's family told them they didnt want any of it.