I'm not a huge fan of grilling the deer steaks.... and my wife is getting burned out on chops and steaks that way... was wondering if anyone has any good suggestions/recipes for a crock pot... I have a bunch of steaks and chops left, was wonderig if throwing them in a crock pot with some taters and veggies would be any good... any suggestions? thanks!
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Mathews Drenaline.
300 Weatherby Mag
Remington Model 700 ML
½ lb. bacon
1 sweet onion
1 green pepper
Tomato.
Salt
Pepper
Garlic powder
Cut back strap into ¼ inch thick slices. Pre-cook bacon until almost done. Slice onion, pepper and tomato. Alternately place meat, bacon, onion, pepper, and tomato on a skewer season with salt, pepper and garlic powder. Cook on a hot grill until done.
BBQ Mex Stew
2 lbs. Lean venison cubes
1 cup BBQ sauce bullseye original is best
1 cup salsa
1 pkt taco seasoning
2 cups frozen corn nibblets
1 can 15-oz. Chick peas
1 can 15-oz. Black beans, rinsed and drained
½ cup fresh cilantro (optional)
Combine all except the beans and cilantro and cook in a slow cooker for 8-10 hrs. Stir in cilantro and beans , let stand for 10 minutes
BIG Guy’s BUCK BALLS!
2/3 pound ground venison
1/3 pound ground pork
2/3-cup cracker crumbs
1/3 cup grated cheese, you can use Parmesan, Cheddar, I prefer Assiago.
2 tsp. dried parsley
1 tsp. garlic powder
2 cloves fresh garlic
2 Tbs. olive oil
2 eggs
In a large mixing bowl, Beat eggs, and then add cheese, parsley, and garlic powder mix well. Add ground meat then knead in the cracker crumbs with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides in crushed garlic and olive oil then put them in a pan of your favorite spaghetti sauce and simmer, covered, for about an hour.
Over Pasta... Yummy... big Buck balls
Braised Venison Pot Roast
2-2 ½ pounds venison round steak, cubed
1 Tbsp. oil
1 (14½ oz.) can double strength beef broth
1 (15 oz) can tomato puree
¾ C. Cabernet Sauvignon
1/3 C. flour
1 tsp. dried basil
¾ tsp. Mrs. Dash
2 medium sweet onions, diced chunky
1 (6 oz.) package portabellini mushrooms, large slices
Salt and pepper to taste
Brown meat chunks in skillet until well browned, then transfer to a 4-5 quart slow cooker. Stir together in a small bowl: broth, puree, wine, flour and seasonings, and pour over meat. Cook on high until mixture is hot, then turn to low and let simmer about 4 hours.
Add onions, cook another hour; add mushrooms and cook one more hour. During the last 30 minutes of cooking, take off lid and let mixture cook down to a thickened sauce.
Crock Pot Hawaiian Venison
· 1 pound deer or elk round steak or stew meat
· 1/4 cup flour
· 1/4 cup butter
· 1/2 cup boiling water
· 1 teaspoon salt
· 2 or 3 green peppers, sliced
· 1/2 cup pineapple chunks
· .
· Sauce
· 2 1/2 tablespoons cornstarch
· 1/2 cup pineapple juice
· 1/4 cup vinegar
· 1/4 cup sugar
· 2 1/2 tablespoons soy sauce Preparation:
Cut steak in 1 inch cubes and dredge with flour. Brown meat cubes on all sides in hot oil. Place in crock add water and salt. Place on high one hour, low for approx 6 hours. Add green peppers and pineapple chunks to meat. Cook one hour longer.
On stove top combine sauce ingredients. Cook until sauce is clear and thick. Pour over meat mixture and heat until ready to serve. Serve with hot cooked noodles or rice
Drunken Venison Chops
6 thick Butterflied Venison Loin Chops
1 12-ounce bottle of beer
1/2 cup brown sugar
3 tablespoons lime juice
4 tablespoons minced onion
6 cloves garlic, peeled and chopped
2 tablespoons Worcestershire sauce
2 tablespoons brown mustard
2 tablespoons olive oil
1/2 teaspoon Tabasco sauce
Ingredients for Sauce:
1/2 cup white wine
1 shallot, finely chopped
2 tablespoons coarsely ground peppercorns
1 3/4 cups chicken stock
1 3/4 cups beef stock
1/2 cup heavy cream
Place Venison Chops in single layer in glass baking dish. Stir beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, and Tabasco sauce in large bowl to blend. Pour marinade over chops. Cover with plastic wrap and refrigerate overnight.
Next Day:
Bring white wine, chopped shallot and ground peppercorns to boil in heavy saucepan, simmer until mixture is reduced by half, about 5 minutes. Add chicken stock and beef stock and boil until reduced to 2 cups, about 25 minutes. Add heavy cream and cook until sauce thickens enough to coat a spoon, about 6 minutes. (Peppercorn sauce can be made up to 1 hour ahead of time. Set aside at room temperature.)
Prepare charcoal (medium-high heat). Remove chops from marinade and grill, about 3.5 minutes per side for medium-rare. Bring peppercorn sauce to a simmer. Drizzle sauce over Chops.
Sauerbratten
2-2 ½ pound Venison Roast
Marinade:
1 cup Merlot wine
1 cup red wine vinegar
¼ cup pickling spices (tied in cheesecloth)
Salt and pepper
1 carrot chopped
1 celery stalk chopped
1 small onion chopped
Simmer all together
Then pour then over meat when cooled. Refrigerate for 2 days, Turning every 12 hrs.
Drain (saving marinade), and pat dry, Simmer marinade and strain saving the liquid. Brown meat in 2 TBS olive oil, add marinade and 1 can chicken broth, and 1 small chopped onion. Simmer on top of stove 3 hrs. Remove meat, and make gravy,
Gravy:
To the broth and marinade Add 7 ginger snaps cookies crushed, 1 TBS sugar, 1 TBS flour mixed with 3 oz. cold water, and 1 teaspoon beef broth concentrate, Mix with a hand blender, Makes about 2 cups. Heat till bubbly and serve .
Venison Fruit Stew
2 lbs. Venison, cubed into 1” pieces
2 Tbs. Peanut oil
3 cups sweet potatoes
16 oz. Can tomatoes
1 cup diced onion
½ cup diced green pepper
¼ tsp. cinnamon
1 clove garlic, crushed
½ cup water
¼ tsp. black pepper
1 tsp. salt
2 ears frozen corn on the cob
2 medium zucchinis, sliced
16 oz. Can peach slices drained
Remove all fat, gristle and membrane from the venison. Cut sweet potatoes into 1 inch cubes, cut thawed corn into two inch pieces. Tomatoes should be cut into pieces but not drained. In a heavy frying pan heat oil and sear the venison. Drain, mix all ingredients except corn, zucchini, and peaches in a casserole dish. Cover and bake at 350 for 75 minutes. Stir in corn and zucchini and bake for another 45 minutes. Add peach slices and serve.
Venison Stroganoff
3 lb. venison cubes
2 tsp. parsley
1 tsp. chives
1 tsp. onion flakes
½ cup sour cream
½ soup can milk
2 10 oz. Cans mushroom soup
2 5 oz. Cans water chestnuts
2 tbs. butter
½ cup flour
salt and pepper to taste
Coat meat with flour , salt and pepper. Brown in oil. Add all ingredients cover and simmer 1 hr or until tender . Serve over rice or egg noodles.
You could also slice the steaks in half to make them thinner and pound flat and make Venison Parmigiana. Cube and dip in batter, deep fry for horderves.
Batter for Venison cubes
1 cup of Flour
1 ¼ teaspon of Double Acting Baking Powder
¾ cup Cold Water
1 teaspon Salt
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THE FOUR SEASONS- ALMOST SUMMER, SUMMER, STILL SUMMER & DEER SEASON
Big guy has some killer recipes. I had the same prob as you- we had some wonderful marinades that we would roll inner t'loins and backstraps in...but had other steaks/ chops/ roasts. Buy a McCormick spice pot roast packet that comes with a bag. Follow directions. very tasty. fall apart good in about a third of time in crock pot.
IMO, the loin is too good to cook in a crockpot. I often take a half of a loin (or 2) and just cook whole in an iron skillet with a little oil and a couple tablespoons of butter, salt and pepper, and that's it. I cook it until internal temp is 120, then wrap in foil to rest for 10 minutes. Slice thin and eat. It don't get better than that for straight-up venison.
Dude, what ever you can do with beef you can do with venison. With the exception of some back straps, I cut all my venison and makes stew, chili, soup, spaghetti, meat loaf, burgers, hash,r you imagination is the limit.
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Have you read Colossians 3 today?
My family's favorite for venison steaks is venison marsala.
Take about 3 pounds of steaks and pound flat with a meat mallet or pierce really good with a tenderizer (my preferred method - a Jacard hand punch tenderizer). Make sure they're good and flat. Season them with salt and peper. Dredge LIGHTLY in flour and sear on each side for 2 minutes in a hot frying pan with some olive oil and butter. Once done frying all the steaks, keep them in a pan in the oven at 200 degrees or so to keep them warm and slightly cook a little more.
Next, add a couple of packages of pre-sliced portobello mushrooms to the pan with some more olive oil and sautee for 5 minutes. Then add 2 cups marsala wine (can get cheapo stuff from liquor store) and 1 cup beef stock. Stir good to get all drippings and stuff worked up from pan into sauce. Bring to boil, add a couple of tablespoons of butter, stir and shut off heat.
Finally, put the steaks over cooked egg noodles and pour the mushrooms and sauce over all of it. This is good eatin' and the dish friends an family rave about the most with my venison steaks.
deer steaks/chops, and a crock pot, suggestions?
