Venison Recipes....Anyone??

I normally just use venison for anything I would use beef. It's great in chili, fajitas, tacos, anything like that!

I cooked venison loin just basic grilled on the stove like steak. Then I made a reduced sauce out of red wine, port, garlic, and some herbs. Serve with mash or vegies.

My mom made it all growing up by dipping the meat in flour, fry, transfer to a baking dish. In a bowl mix tomato sauce, a little lemon juice, a little brown sugar and worchestershire sauce. Coat the meat and bake at 350 until hot. It's pretty tasty

Growing up we'd use venison the exact same ways we'd use beef. Steaks, ground in chili, roasts, stews, meatloaf, etc. It IS really super good for you. Just don't over-season it with salt. A lot of people try to "get rid of the gamey flavor" and end up stripping away a lot of the health benefits by adding too much salt or salty seasonings.

Elk, moose, caribou, deer and bear are all pretty much interchangeable.

As for gamey flavor if you're concerned: don't be. Enjoy it for what it is. Game animals aren't raised on grains and corn, they're raised on whatever they could find to eat and that can have a mild to major effect on the taste of the meat. So sometimes it takes a little getting used to but you'll find if you eat enough of it that its far more flavorful than the factory-farm raised animals most of us are used to. It can also mean the meat from one animal may taste different from the next.

My mom made it all growing up by dipping the meat in flour, fry, transfer to a baking dish. In a bowl mix tomato sauce, a little lemon juice, a little brown sugar and worchestershire sauce. Coat the meat and bake at 350 until hot. It's pretty tasty

That sounds good.

We eat mostly venison during this time of year. I posted a recipe just today for Taco Soup...I listed it as Jennifers Homemade Taco Soup...I went to sparklepeoplerecipes.com and did the calorie conversion so it should be pretty accurate...1 cup of it is 336 calories...not too bad I don' t guess and it was really good.

If you want to use it for other recipes the easiest way for me to get the gamey taste out is to soak it in ice water...for as long as you can....then drain and cook it however..

Hope this helps!!:happy: :happy:

Very rarely do we have ground beef. We grind our own venison and know that there is no fat in the meat. We use it for all ground beef recipes. Venison steaks on the grill. So good for you.

If it's gamey or strong it probably wasn't processed carefully, we do our own.
Treat it like a GOOD cut of meat and don't overcook it.

Fry up some onion, and bacon, just enough to smell good and add a bit of flavor 1-2 strips.
1 onion, how ever much YOU like, remove bacon and onion.
Pan fry a the steak, (or burger) in the bacon grease, sear on both sides.
Put a lid over the meat, turn the burner OFF, let it sit for 10 minutes. Set the table, fix some veggies or just enjoy a glass of wine. ( You'll have to adjust for an electric stove)
It should have juice in the pan when you look again and be med rare if you cut into it.
Remove meat from pan, mix some cornstarch (tbsp?) with some red wine (1/4 cup ish) pour into juices heat stirring till it thickens , add a bit of water if it gets too thick.
Throw the bacon(chopped) and onion back in the pan, heat a bit serve sauce over the meat.

One of our 'quick-n-dirty' favorites.

I love this thread.... so many people stick their noses up at deer meat (oh well more for me). Like everybody else deer meat can be substituded anywhere you use beef. It can also be a snack, deer jerky anyone. We usually make ours in a dehydrator and the flavor possibilities are endless.