venison recipes
flsunshine
Posts: 188 Member
I'm looking for recipes or ideas on how to cook venison. I've eaten alot of it but never cooked it myself. I'm open to ideas and recipes... Thanks everyone
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Replies
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Here is one that comes highly recommended.
Ingredients
* 2 pounds venison backstrap (tenderloin), cut into 2 inch chunks
* 1 quart apple cider
* 1 1/2 pounds thick sliced bacon
* 2 (12 ounce) bottles barbecue sauce, your choice
Directions
1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!0 -
I am jealous there is no venison in my freezer right now!
My favorite way to cook venison is a simple as can be.. a little salt and pepper a VERY hot charcoal fire and just grill it quickly. Venison is best when rare.
If you are looking for something a little more fancy... this is a favorite around my house from Mario Batali http://www.cookingindex.com/recipes/49843/venison-scallope-with-speck-sweet-onions-and-potatoes.htm0 -
http://allrecipes.com//Recipes/meat-and-poultry/game-meats/venison/Main.aspx
(Google Brain :bigsmile: )0 -
I do a slow cooker venison soup. I don't really measure out (use more or less depending on how many eating). I take roughly 1 lb of venison and cube it. I brown it in 1 tablespoon olive oil and toss it in slow cooker. I either use one 12-16oz bag frozen soup veggies (in freezer section already cut up bite size) or whatever fresh I have on hand and toss that in with the meat. I'll use beef or veggie broth using enough to make sure everything is covered. I set crock pot on low and all is ready when dinner rolls around. If you want more precise measurements you can just google beef stew/soup recipes and add venison rather than beef. I've also done this recipe with ground venison too. Lots of room to play with: add wheat noodles, brown rice, etc...0
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dewoods... that sounds like an interesting recipe, but I would use a lesser cut then the back strap, it tastes so good on it's own.0
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I use it in everything... hamburgers, chilli, tacos, anything that you would use beef in.0
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Thanks for the recipes- I forgot to mention I don't have a grill right now so I'm looking for oven/stove top recipes... I made a meatloaf with ground meat the other night came out awesome- it's just the cut pieces I'm not sure what to do with. The only thing I've learned so far on cooking is what I already learned cooking meat- slow and low.0
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I am jealous there is no venison in my freezer right now!
My favorite way to cook venison is a simple as can be.. a little salt and pepper a VERY hot charcoal fire and just grill it quickly. Venison is best when rare.
If you are looking for something a little more fancy... this is a favorite around my house from Mario Batali http://www.cookingindex.com/recipes/49843/venison-scallope-with-speck-sweet-onions-and-potatoes.htm
One more late winter season coming up soon here. Muzzleloader season was a bust.0 -
dewoods... that sounds like an interesting recipe, but I would use a lesser cut then the back strap, it tastes so good on it's own.
I agree and generally that is how I cook them.0 -
One more late winter season coming up soon here. Muzzleloader season was a bust.
Bow season I was waiting for a big 10 pointer I had seen in September with no luck. Then gun season NJ had it's first bear hunt in a long time. I did not take a deer or a bear, so I was SOL there. The extended bow in my zone runs until February so I will get out a couple more times either with the bow or extended gun season.0 -
we dont have good size deer in florida- youre lucky to get one thats at least 70lbs dressed. ive moved to texas and boy the deer here are huge compared to what they are back home0
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I use it in everything... hamburgers, chilli, tacos, anything that you would use beef in.
me too.....just use it like beef.....the deer around here (Southern Michigan) are corn-fed so they are tender and wonderful to eat...0 -
when i get a new grill I'm def gonna try this recipe- Thanks!!!!0
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i'm gonna have to get a grill to try this one thanksHere is one that comes highly recommended.
Ingredients
* 2 pounds venison backstrap (tenderloin), cut into 2 inch chunks
* 1 quart apple cider
* 1 1/2 pounds thick sliced bacon
* 2 (12 ounce) bottles barbecue sauce, your choice
Directions
1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!0 -
In our family deer is eaten more so than beef so here are some tips and things I like to make.
For deer meat loaf I add a half can of low sodium tomato soup to my regular recipe.
Deer tacos are AMAZING- just use it as you would ground beef - the seasoning is wonderful. Make a cup of lentils and mix that in as well with the deer meat...EVEN BETTER!
(I make mine into a salad and use 6-8 of those little tostitos chips crushed up and I use the low fat daisy sour cream (1 table spoon with salsa and I just dont use cheese- talk about LOW calories and a high punch of protein!)
You can use some Mrs Dash- or even Tony Cacheries on CUBED dear meat and actually throw them on the grill! Serve with some steamed green beans and broccoli, sprinkled with low sodium soy sauce and just light sprinkle of parmasean!
Pizza Deer Steaks- Take cubed deer steak and lightly brush with egg whites (the liquid whites are awesome for this) . sprinkle it lightly with some panko bread crumbs. (the whole idea here is to get a light coating with out having to completely egg wash and bread it- to save some calories!) Put them in a glass baking dish and bake them at 375 for 20-30 mins- or until they are done. Spoon on some pizza sauce or spaghetti sauce, italian seasoning, and put on a decent amount of part skim shredded mozzarella cheese - put back in the over until the cheese melts and gets bubbly. its really yummy!
Ground deer makes the BEST Spaghetti and Chili- hands down!!!
Backstrap is GREAT on it's own. You CAN soak it some coke, or buttermilk before cooking- this is said to remove some gamey-ness. I don't do this- but I have. You can marinate it in ALL kinds of yummy things- MOJO, Paul Newmans Italian Dressing, Dale's marinade...ect etc...and just grill away! (or just salt and pepper and grill too!)
LEMON PEPPER is wonderful on Deer!
(I have made a deer version of Steak Diane, Chicken Marsala and Chicken Picata! all work!)
Cajun rubs are great too!
Of course I think if you are on MFP- you want to stay away from any of the heavier recipes, with BBQ sauce and bacon etc- so I am not adding those- however if you want my deer shoulder "pulled pork recipe- let me know- I'll be glad to share it with you!
I hope I have given you some good ideas on ways to cook deer- it truly is a GREAT way to eat!0 -
thank you for the ideas--- i guess im just nervous about cooking it since i never cooked with it before other than grounded meat. i think for tonight i pulled out round steaks- im thinking meat tips with mushroom gravy and noodlesIn our family deer is eaten more so than beef so here are some tips and things I like to make.
For deer meat loaf I add a half can of low sodium tomato soup to my regular recipe.
Deer tacos are AMAZING- just use it as you would ground beef - the seasoning is wonderful. Make a cup of lentils and mix that in as well with the deer meat...EVEN BETTER!
(I make mine into a salad and use 6-8 of those little tostitos chips crushed up and I use the low fat daisy sour cream (1 table spoon with salsa and I just dont use cheese- talk about LOW calories and a high punch of protein!)
You can use some Mrs Dash- or even Tony Cacheries on CUBED dear meat and actually throw them on the grill! Serve with some steamed green beans and broccoli, sprinkled with low sodium soy sauce and just light sprinkle of parmasean!
Pizza Deer Steaks- Take cubed deer steak and lightly brush with egg whites (the liquid whites are awesome for this) . sprinkle it lightly with some panko bread crumbs. (the whole idea here is to get a light coating with out having to completely egg wash and bread it- to save some calories!) Put them in a glass baking dish and bake them at 375 for 20-30 mins- or until they are done. Spoon on some pizza sauce or spaghetti sauce, italian seasoning, and put on a decent amount of part skim shredded mozzarella cheese - put back in the over until the cheese melts and gets bubbly. its really yummy!
Ground deer makes the BEST Spaghetti and Chili- hands down!!!
Backstrap is GREAT on it's own. You CAN soak it some coke, or buttermilk before cooking- this is said to remove some gamey-ness. I don't do this- but I have. You can marinate it in ALL kinds of yummy things- MOJO, Paul Newmans Italian Dressing, Dale's marinade...ect etc...and just grill away! (or just salt and pepper and grill too!)
LEMON PEPPER is wonderful on Deer!
(I have made a deer version of Steak Diane, Chicken Marsala and Chicken Picata! all work!)
Cajun rubs are great too!
Of course I think if you are on MFP- you want to stay away from any of the heavier recipes, with BBQ sauce and bacon etc- so I am not adding those- however if you want my deer shoulder "pulled pork recipe- let me know- I'll be glad to share it with you!
I hope I have given you some good ideas on ways to cook deer- it truly is a GREAT way to eat!0 -
I recently tried a Venison Marsala Recipe that is fantastic on noodles, and easier than I expected! Excuse my lack of being precise of how much I used for things, I am kind of a "wing it" cook.
I cut the venison steak (or tenderloin, or chops even) into thin strips (fajita style). Dredge in flour, parmesan cheese and salt, and brown. Once browned, remove from the pan and set aside/keep warm....careful not to over cook in this step.
In the same pan, saute fresh mushrooms, chopped green onions until tender. Then add a 1/2 cup beef broth, 1-2 tablespoons of lemon juice and a 1/2 cup Marsala Wine (I buy the cheap cooking kind). Stir well, add meat and simmer covered for about 10 minutes. Spoon over hot noodles or staple of choice.
*Note - the original recipe calls for a 1/2 stick of butter....half of that portion is to be used for browning the venison, and the other half for the mushrooms and onions. I've tried heather variations (olive oil for example) but it did not produce the same sauce result. I used I cna't believe it's not butter recently and that was okay.0 -
Thank god deer season is over, I have my husband back. Last weekend ended black powder season, and bow season started first week of October, and there has been something every weekend in between!
I use ground venison in pasta sauce, chili, shepherd's pie etc... We have a lot of our venison made into sausage both hot and mild, and the hot is excellent in chili. We have 3 deer in our freezer right now, and my huband gave away 2 others to older folks we know who can't hunt any more! My husband and two step sons all hunt, and so do I although I didn't this year. It is definitely a healtheir way to eat than supermarket meat. Very lean, no hormones, humanely raised!0 -
cut into medalians, I do a dry rub of salt, pepper, garlic powder. Then I let it soak in Merlot wine for 1/2 hour to hour - then grill to your doneness.
(Yes, we grill in Wisconsin in winter)0 -
my mom's family is from wisconsin and i know yall grill year roundcut into medalians, I do a dry rub of salt, pepper, garlic powder. Then I let it soak in Merlot wine for 1/2 hour to hour - then grill to your doneness.
(Yes, we grill in Wisconsin in winter)0 -
Cook it however you like, but just DO NOT OVERCOOK IT!! I think that's the most important part.0
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I thought I'd better do a search before starting another thread on this. There's several recipes on here already that I will definitely be giving a try!
We put up 4 deer this year and I am so thankful to have all that lean, healthy meat in my freezer. It has really been great for my diet. We eat a little bit of grassfed beef, but venison is our staple for red meat.
Here's a couple nutritional stats on venison:
6 oz. of venison steak (just the meat itself): 276 cal, 0 carbs, 1 g. fat, 15 g. protein
Homemade venison summer sausage, 1/2" piece: 49 cal, 0 carbs, 1 g. fat, 9 g. protein
Homemade deer jerky: 88 cal, 0 carbs, 4 g. fat, 16 g. protein
You can't beat it! You occasionally hear people say they won't eat venison because it is "tough or gamey". One--they're either just making excuses because they're just plain picky. Or two--they've never had venison that was properly handled/butchered. If your deer doesn't drop or if it runs A LOT, it will probably be a bit tough because of the tension in it's muscles when it died. If it's gamey, it was probably not bled out completely or not hung for at least a couple days or maybe your butcher left a lot of the fat and silver skin in it. If it's handled right, it's gonna be delicious any way you fix it!
Here's my favorite quick, simple, low-fat venison recipe:
Baked Deer Steak
24 oz. of round or loin, cut in 1/2"-1" thick steaks
1 can of cream of mushroom soup
1 soup can of water
1 large onion, chopped
sliced mushrooms (optional, try it with wild mushrooms for something extra special)
1/2 tsp black pepper
1 tsp salt
1 tsp terragon, marjoram or rosemary
1 clove of garlic, minced (or 1 tsp garlic powder)
Preheat oven to 350 degrees. Put everything except the steaks into a casserole dish or dutch oven and mix well. Add the steaks and make sure they're covered with the soup. Cover the casserole dish with foil (or dutch oven with lid). Cook for 2 1/2 hours or until tender. Take off the cover for the last 1/2 hour to let the gravy thicken a little. Serve over whole wheat noodles, brown rice or with potatoes on the side.
I like this recipe because it mixes up quickly and you can just pop it in the oven and walk away.
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Oh, and here's my favorite deer jerky recipe. Works best with strips of meat, not ground.
http://onesunnyacre.blogspot.com/2010/12/best-dang-deer-jerky-marinade-ever.html0 -
BUMP for me to come back to this.0
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