Deer recipes

Looking forward to the responses on this one! We have tons of deer and elk - many of whom wander right onto the property - next year I'll have the freezer space to do something about it.

Love a bit of venison, Being a very rich beat its also good to mix it with a nice cut of beef. A mix of beef brisket and a cut of venison with baby chalots chunky carrots a nice stock and a bottle of red wine ( Brown Brothers Ciena Australian ) and slow cook. Brown both meats in an oven dish then add the veg followed by the red wine to deglaze and help make a nice gravy. reduce a little then add the stock and place a lid on it. Put in the oven on a low heat for 3-4 hours or untill the meat is as tender as you like it. Serve with french beans and baby potato's.
Hope you like it.

Iain

What you will need:
Two medium to large bowls, large frying pan, grease spatter screen for frying pan, temperature resistant utensil to retrieve venison from hot oil, plate with folded paper towel placed on top, between 0.5-1 pound of venison steak per person, flour, salt , black pepper, garlic powder, onion powder, Lowrey's season salt, red pepper (optional), olive oil (or other vegetable oil that you prefer), whatever other side dishes you want.

Place at least 2 cups of flour in medium to large mixing bowl. Liberally add black pepper, garlic powder and onion powder to flour and mix together. Be mildly conservative with the salt, seasoned salt and red pepper when adding to the flour, as they may overpower the food. Flour has enough spice when you taste a pinch and it tastes good, but is very hot on your tongue.

Pour oil into large frying pan until it is 1/4 inch deep. Heat oil on medium to med high heat.

Begin to cook your desired side dishes as the cubed venison will cook quickly once you start.

Cut venison into bite size pieces and place into clean bowl. When oil in pan is Hot, liberally bread venison cubes with flour and carefully add them to the oil. Cook cubes in small batches just covering the bottom of the pan so that all cubes are cooked equally. Cook cubes until slightly crispy, flipping them only once if possible. Pull out when done and place on plate with paper towel to soak excess oils.

Taste first batch and add seasoning to flour if needed, or more flour to mix to cool them down... Don't taste the uncooked flour again as the raw venison blood may carry bacteria. After all cubes are cooked, remaining oil can be used as a base for a white spicy gravy. Enjoy!

You can use venison in any way that you would use beef. If its ground, make burgers, tacos, casseroles, etc. You can use it in hamburger helper instead of hamburger.

If you have chops or backstraps, try marinating them in a vinegar based marinade to soften the meat. We usually use Italian dressing. You will want to cook them fast on med-high heat so that the meat doesn't get tough.

You can also use chops to make a faux roast. Put the meat, beef gravy, carrots, and potatoes into a casserole dish and bake (or cook in a crockpot). This is my personal favorite.