So much venison..so little ideas!?!
 

I have so much deer meat . What do I do with the next one. I already have Kielbasa, hotdogs, dried venison, smoked hined quaters cured like a ham, burger patties, loose burger, slim jims, jerky, bolagna, steaks, and sausage. What the heck's left to get made. I was sorta looking for a low cost idea because getting the processing fees are killing me. I read the rib posting and that sounds tasty. But are there any other ideas?

LIFE MEMBER: United Bowhunters of PA. >>------> (x)

RE: So much venison..so little ideas!?!
 

Please don`t take this the wrong way, but if you are lucky to have all of that venison and still have a tag to fill, maybe you should consider donating some to a food bank. I am sure they would appreciate it. Also, to cut costs, try butchering a deer yourself. There are many "how to" books on the market to show you how. Good luck.

Ron<img src=icon_smile_big.gif border=0 align=middle>

RE: So much venison..so little ideas!?!
 

rbduck, I do 90% of the butchering myself. I take the cut meat or deboned meat to the butcher to have the suasage and specialty stuff made. I just do not have the equipment or the time to do all that. I also did think about the food bank and there is a butcher close by that is part of the FHFH (Farmers and Hunters Feeding the Hungry) and I will do that but I also LIVE on ALL my venison. SO I was looking for Ideas to expand my horizons with this meat. Just wanted to ask the board because there are many people on here from different areas, thought I might get a new idea instead of the same old thing. SO I welcome all to contribute. Thanks in advance:)

LIFE MEMBER: United Bowhunters of PA. >>------> (x)

RE: So much venison..so little ideas!?!
 

Have a party and serve this as finger food.
take a couple lbs or more,when you start eating you will want a lot of it.cut into about 1 inch squares or any shape,take 1/2 slice of bacon wrap around the meat take a tooth pic and stick through it to hold the bacon on,place in a container and sprinkle some dry mustard over it pour on some Italian dressing and soak over night or a couple days.
Put on grill or oven around 350 degrees,and cook as well done as you like.
I fix a bunch of this every christmas when my family gets together and it sure doesn't last long.

http://www.hunting-pictures.com/memb...ght&encore.jpg

RE: So much venison..so little ideas!?!
 

Venison perogies!!

Cook a large roast, let sit in the fridge for a day throw it into a blender until its flakes. Fry up some onions in butter and mix with the meat. This is the filler.

For the dough use 2 cups all purpose flour, 1 cup of water and mix for your dough. Roll the dough out in a flat 1/8&quot; thick sheet, then use a glass to cut circles out. Fill the circles with the mix making sure none gets on the edges. Fold the circles over and pinch the edges together.

You can either flash freeze at this point(on a cookie sheet so none stick together), or throw them into boiling water. When they have floated for 5 minutes they are ready! Just pour some onions fried in butter over and dip them in sour cream!! My friends each send a roast or 2 every year to have these made.

RE: So much venison..so little ideas!?!
 

I HAVE A GREAT RECIPE FOR DEER STEAKS. TRYIT IF YOU LIKE.

Marinade: 2 cups your favorite barbeque sauce.
1/3 cup amoretto
2 bay leaves
1 tbsp fennel
2 cups boiling water
1/2 cup honey
1tsp garlic powder
salt and pepper to taste.

directions: thaw steaks ( about 10 ) in a bowl with hot tap water and a 1/4 cup of salt. when thawed drain and set to side to cool.
In sauce pan, bring 2 cups of water to boil, add fennel, garlic powder, salt, pepper and bay leaves. cook for apprx. 5 minutes. turn off heat and add barbeque sauce and amoretto! pour over steak and mix real well. ( make sure all steaks are covered and soaking in sauce.) cover bowl with plastic wrap and place in refrig. for 24 hrs. cook over low heat on grill, continually adding more sauce over steaks. servered with a garlic assaragus cassarole I DON'T BELIEVE IT GETS MUCH BETTER! post back and lat me know who you all like it. I have several more very good wild game recipes if you would like!

RE: So much venison..so little ideas!?!
 

This one is my favorite, and you can prepare it on a large scale for dinner or smaller pieces for appetizers. 1st take 1 thawed backstrap,(I freeze mine whole) and cut about 2&quot; thick or for appetizer 1&quot; cubes. 2nd, mix 1 can pineapple juice concentrate, add meat and marinate 24 hours in plastic or glass container. 3rd, put meat on skewers with peppers and onion and grill over low heat 30-40 minutes,(meat will have pinkish color from marination). 4th, baste with your favorite barbecue sauce and cook for about 5 more minutes. I have served this one to people that always complain of the &quot;gamey&quot; taste and they all love it. I got this one from a guy in caribou camp a few years back. Thanks.

RE: So much venison..so little ideas!?!
 

Here's another one, if you like oriental cuisine. take either roast of steaks and cut them into thin strips. Put small amt veg oil into very hot skillet and cook quickly until brown. Next drain water and or oil and add frozen mixed veg. of your choice and store bought stir fry sauce. My personal favorite is made by House of Tsang and is called szechuan spicy stir fry sauce. It's nice and spicey. Serve over rice. I've got lots of recipes, like you I eat it every day. We use anywere from 6-10 deer/ year. sometimes you just have to experiment and you'll come up with a winner. Here's one thats a real winner with the kids, sloppy does, I mean sloppy joes, they can't get enough.

RE: So much venison..so little ideas!?!
 

Prior to this year I have always butchered myself and I never had any made into hamburger. This year I was pressed for time and had mine sent out and instead of just having a lot of stew meat like usual I had it ground. I will never go back. Ground venison is the most versitile stuff on the planet.

Here is what we ate last night:

1 lb hamburger
1 can Campbell's tomato soup
1 one jar salsa
1 packet taco seasoning
1 can corn, drained

Brown hamburger in a dash of oil. Add remaining ingredients. Simmer ten minutes.

Serve over rice. Top with shredded cheddar cheese and sliced black olives.

Good stuff there.

RE: So much venison..so little ideas!?!
 

And one more note: almost any recipe that calls for lamb will work well with venison substituted.