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Author Topic: Venison Recipes  (Read 2841 times) Average Rating: 0
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jayjay
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« on: October 01, 2008, 11:48:47 AM »

Does anyone have any good recipes for venison (deer). Shot a few the other day, and would like your best recipes for a roast & back straps (scotch filet). I have a dry rub that is nice, but looking for something different.
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« Reply #1 on: October 01, 2008, 12:52:39 PM »

Take some bacon grease (or crisco).  Heat it in an iron skillet.  Take said venison and bread it/corn flake it add seasonings and BAM! Shake and bake with flavorings may be good.  I'll let you know next month.

Where I'm from Venison is a staple of the diet. Just substitute venison where you'd use beef.  Make a nice roast.  Venison fajitas are good.  I mean the ideas are endless.  One thing they do around here is put up the venison.  They boil it (I think) and then put it in mason jars.  I refuse to do that.  Get some made into bologna, the kind with cheese in it is always good.  You get venison hot dogs made, sausage...
But the back straps/butterfly steaks just use that good dry rub and enjoy.   One thing I don't do is get my deer hamburger cut with beef meat like some folks do.  The naturally low fat in venison is a plus and you can always use egg whites to keep your venison burgers together. 
Talk about free range, antibiotic and hormone free meat low in fat and good for you.
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« Reply #2 on: October 01, 2008, 01:24:51 PM »

One reason I've never cared for venison is that I can't get the gamey taste out of it.  My sister recommended soaking it in milk but that only seemed to help a little (and the sight of bloody milk killed my appetite, too).  What can I do to make the meat taste better?
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« Reply #3 on: October 01, 2008, 02:45:44 PM »

^ Marinate with red wine and let the acids go to work on the gameness.
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« Reply #4 on: October 01, 2008, 03:10:51 PM »

A) my venison doesn't have any "gamey-ness" to it

B) make sure you take the deer to a reputable meat shop or do it yourself

C) Venison, whether moose, elk, whitetail, mule deer isn't beef/cattle.  Properly prepared it doesn't taste "gamey."  If the only red meat you are used to is cattle then venison will have a different texture if eaten as a steak/roast.

D) I think people are turned off and pronounce venison as "gamey" because it is ill-prepared or it was cut by an ill-fitted meat processor. 

The goodness of the final product, the cut meat, is only as good as the preparation that involves things 95% of the American public who eat meat never see.  Most people just buy it off the shelf and have some idea of what goes into getting that london broil on the shelf. 


E)  ask yourself how long the meat has been frozen.  Many times people have given me meat or I have been at their home and they've pulled out deer meat that has been frozen for 2 years plus.  No thank you!   The vast majority of people buy meat as they need it so the meat is always fresh.  Move over to the world of venison.  Someone culls a few large deer and the family that usually buys meat as they need it now has a large cache of meat in the freezer.  What they don't know is how to care for and use frozen meat. 

So it is several factors.  How long did the deer hang in temperatures over 50 degrees F?  How was it prepared before the butcher shop?  Was the person who culled it careful in field dressing the deer to ensure that the carcass arrived clean to a CLEAN butcher shop?  How long has the meat been in the freezer? 

Get some good fresh or frozen venison that hasn't been frozen more than 6-8 months that was properly prepared from the time it was culled to the time it reaches your plate.  You'll actually enjoy venison and experience a tender good meat that is pleasing to the palate. 
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« Reply #5 on: October 01, 2008, 03:31:12 PM »

^Thanks, I'll keep this in mind.  The last time I had venison it was killed, dressed, and prepared by my brother in law who has... well... questionable practices with food.  It was only about a month frozen but the processing part of it left something to be desired.  Wink
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« Reply #6 on: October 01, 2008, 04:27:04 PM »

I always liked venison fondue...besides being good tasting, it was a great excuse to get with friends and party!
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« Reply #7 on: October 01, 2008, 05:57:07 PM »

Mmmmm...venison...
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« Reply #8 on: October 01, 2008, 06:01:02 PM »

I always liked venison fondue...besides being good tasting, it was a great excuse to get with friends and party!


What a great idea!!!  I can't recall the last time we had fondue.   I can not believe how quickly the deer here changed from their cinnamon colored summer coat to the brown winter coat.  What about an early January oc.net game dinner complete with fondue?
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« Reply #9 on: October 01, 2008, 06:08:19 PM »

^^That would be cool! We can get Yuengling and Rolling Rock by the case and then let the fondue pots start to boil...

We at OC.net always plan on things like this, but never get them done. Sad
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« Reply #10 on: October 01, 2008, 06:27:16 PM »

^^That would be cool! We can get Yuengling and Rolling Rock by the case and then let the fondue pots start to boil...

We at OC.net always plan on things like this, but never get them done. Sad

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« Reply #11 on: October 01, 2008, 06:46:11 PM »

I always liked venison fondue...besides being good tasting, it was a great excuse to get with friends and party!
What a great idea!!!  I can't recall the last time we had fondue.   I can not believe how quickly the deer here changed from their cinnamon colored summer coat to the brown winter coat.  What about an early January oc.net game dinner complete with fondue?
I would like this, but given our past history, I'm inclined to believe it won't happen.
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« Reply #12 on: October 01, 2008, 07:13:22 PM »

Quote
One reason I've never cared for venison is that I can't get the gamey taste out of it.

EofK, there is far less chance of gameyness if the animal is female. Butchers can tell from looking at the carcass if an animal is male or female. This also applies to lamb, pork, and, especially, goat. Billies and rams are quite pungent, as would be stags. I would recommend soaking in milk, as this works a treat with hare as well.
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« Reply #13 on: October 01, 2008, 08:24:55 PM »

What can I do to make the meat taste better?
Become a vegetarian.
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« Reply #14 on: October 01, 2008, 08:38:36 PM »

Venison is wonderful for gyros.
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« Reply #15 on: October 02, 2008, 12:37:59 PM »

What can I do to make the meat taste better?
Become a vegetarian.

That's pretty much the route I've taken anyway!   laugh
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« Reply #16 on: October 02, 2008, 03:46:08 PM »

Does anyone have any good recipes for venison (deer). Shot a few the other day, and would like your best recipes for a roast & back straps (scotch filet). I have a dry rub that is nice, but looking for something different.

We usually prepare stew with our venison. In Greece there is a recipe for wild game called Stefatho. Marinate with a white wine like Retsina the night before you cook the venison.

STEFATHO (BEEF STEW WITH ONIONS)

2 pounds stew beef
3 tablespoons olive oil
2 cups water
1 (6-ounce) can tomato paste
3 tablespoons vinegar
Salt and pepper to taste
1 clove garlic, minced
1 cinnamon stick, optional
8 whole cloves
2 pounds small white onions, peeled

Trim fat from meat. In a large heavy kettle, heat oil and brown meat on all sides.

In a separate saucepan, mix water, tomato paste, vinegar, salt, pepper and garlic; bring to a boil. Pour over meat in kettle. Add cinnamon stick. Insert cloves into an onion and add to kettle. Cover and simmer 1 hour.

Add the remaining onions and simmer another hour or until onions are tender.

Makes 6 servings
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