Venison?

I dont think you need to soak it or rinse it or talk nice to it or whatever....
I have a pot of elk stew in the fridge at home.... just cook the tougher cuts forever.. (a day).. add some tomatoes to the soup or roast.. .the acid helps break it down and make it tender... very good and super low fat.
We grill the backstraps like steak... they are a little tough but not that bad.

DEER TACOS! ... and if you have tenderloins, Just cook them rare (sear the outside, like you would a filet mignon ... Boisari seasoning salt (original flavor) is yummy with venison ... but plain salt and pepper works too ... rosemary goes well with it too) ... Deglaze the pan w/ red winw and add some frozen (pitted) cherries, thaw cherries, reduce liquid ... BOOM you have a sauce ....

I started mixing my drier meats with ground BS Chicken breast. The drier meats absorb the large amounts of water from the chicken with fewer fats and calories.

Interesting. When I buy venison in Germany or get some from my uncle who hunts, I never have to soak it. Do folks in the US not let the meat hang or whatever it's called in English?

In winter I quite like making venison goulash, so basically a stew but I dont use a specific recipe.

Depends on where you are and the traditions that you're used to. I am from East Texas. We hang it, drain it, and quarter it up. Hubby puts it in a cooler with ice and every day he will drain the water off and add more ice. After about three days we cut it into steaks, backstrap, grinding meat, roasts, etc. and get it in the freezer.

However, there have been many a night that we cut the backstrap right off the deer after shooting it and cooked it right then. I LOVE deer meat! Since six of eight people in our household, including my five year old, hunts, we always have a freezer full!

My favorite recipe is "asian style beef and broccoli" of course I use what "deer meat" we have whether its antelope, elk, mule deer, it all is good. 1 and 1/2 lbs of steak sliced thin (best sliced when still slightly frozen) 1 bag 16 oz of broccoli or one head of fresh broccoli, lawry seasoning - asian beef and broccoli packet stir in 1 cup of soy sauce and 1/3 cup of water. Cook meat strips til most redness is gone, leave a little pink to prevent from drying out, then put in broccoli and stir in the seasoning mixed with soy sacue and water. Cook about 5 - 7 minutes or until broccoli is tender/crisp.

My next favorite is "vegetable beef soup" 1 and 1/ 2 lbs of ground vension, a can of diced tomatoes, 2 carrots shredded, 2 stalks of celery chopped coarsley, 1 large onion chopped coarsely (ie big chunks), 16 oz bag of frozen veggies (I use california style) 1 frozen box of artichoke hearts, 3 tablespoons of dried onion, 1 bay leaf, garlic salt and pepper to taste. Brown meat. Then put cooked meat and everything else in a large crock pot and cook on low setting for 6 to 8 hours!

Enjoy! We do in my house!

Venison is lean - so you either need to cook it forever or for seconds - when I have venison steaks from the loin I have them super-rare. When I roast legs etc, I have them pink. Stews need cooking for a day, at least.

+1

I love slow cooker venison stew and steaks on the grill that are still practically prancing around....

DH got a deer two weeks ago, and now I am looking for a "tried n true" recipe to cook it. We got several roasts, and ground venison out of it, plus he is taking some to the processors to make summer sausage.

In culinary school, we only touched on game meats briefly, and I haven't had to do anything with it since then. I know I need to run it under cold water for ten minutes and soak it in salt water for ten minutes. After that I would treat it as any other very lean piece of meat. Still, though, a good recipe to compliment the venison would be welcome!

For the most part, you can treat it like a drier form of beef. So any recipe you have for beef, you can generally use with venison, though you might need to add some liquid to keep the texture/thickness right.

We never soaked it in salt water, but we soaked it in vinegar and water mix (we butchered the deer ourselves, and would do the soak as we cut). Probably does the same thing, but might be a good alternative to try. We only hang it when it's cold enough outside (we don't have room anywhere to hang it otherwise), and only for a few hours (so the scavengers don't find it).

If you have dollar steaks (loin medallions?), they are absolutely awesome pan fried with some coconut oil and a little salt and pepper.

It's great as the meat in stroganoff or spaghetti sauce, but like someone else mentioned, it works best mixed with ground beef to add some fat. Barring that, be prepared to use a lot of oil when cooking it.

Bump

Crock pot works well to keep venison moist. This weekend we made shredded BBQ venison by cooking roast overnight on low totally covered in liquid ( we used onions, beef stock, Lipton onion soup mix and water). Made an awesome stew out of diced tenderloin and lots of root veggies yesterday.

ANYTHING with venison is GREAT!!!! I like to wrap it in bacon and bake it....guarantee you will like it!! This works great on steaks, loins and roasts.