deer recipes anyone?
10-28-2008, 09:48 AM
#2
Fork Horn
Join Date: Nov 2007
Location: Cincinnati, Ohio (Buckeye= Big Bucks)
Posts: 333
RE: deer recipes anyone?
ORIGINAL: remingtonshooter1
if anyone is willing to share please do im getting sick of deer chili witch aint to bad until you have it alot
if anyone is willing to share please do im getting sick of deer chili witch aint to bad until you have it alot
www.WildOhio.com
Then go to the hunting section.
Then scroll down and look at the left side of the screen for choices.
Click "Venison Recipes"
10-28-2008, 10:32 AM
#3
Fork Horn
Join Date: Oct 2006
Location: The Hoosier State
Posts: 314
RE: deer recipes anyone?
One that I just tried worked out wonderfully. It is a slowcooker recipe that takes about 8-9 hours to cook. This is a classic recipe and there are many forms of it, but this is one I tried.
1 vension roast (3-4 lbs)
1 can cream of mushroom soup
1 can Pepsi
1 packet Lipton's dry onion soup mix
You mix the mushroom soup and the Pepsi in the crockpot and then place the roast in the mix. Then sprinkle the soup mix over the roast. You can thinken the gravy up once the roast is done and serve it over noodles or whaterver else you want.
The meat was falling off of the bone. You didn't even need to cut the meat off. You just needed to stick a fork in and peel a chunk off. It was awesome!
1 vension roast (3-4 lbs)
1 can cream of mushroom soup
1 can Pepsi
1 packet Lipton's dry onion soup mix
You mix the mushroom soup and the Pepsi in the crockpot and then place the roast in the mix. Then sprinkle the soup mix over the roast. You can thinken the gravy up once the roast is done and serve it over noodles or whaterver else you want.
The meat was falling off of the bone. You didn't even need to cut the meat off. You just needed to stick a fork in and peel a chunk off. It was awesome!
10-28-2008, 10:46 AM
#4
Super Moderator
Join Date: Feb 2003
Location: Seagrove N.C. USA
Posts: 7,281
RE: deer recipes anyone?
ORIGINAL: remingtonshooter1
if anyone is willing to share please do im getting sick of deer chili witch aint to bad until you have it alot
if anyone is willing to share please do im getting sick of deer chili witch aint to bad until you have it alot
and let it sit from 30 min to over night in the fridge.
10-28-2008, 10:59 AM
#5
Join Date: Oct 2007
Location: GA
Posts: 51
RE: deer recipes anyone?
ORIGINAL: jrbsr
I like to put deer in a bowl, and pour milk over it,
and let it sit from 30 min to over night in the fridge.
I like to put deer in a bowl, and pour milk over it,
and let it sit from 30 min to over night in the fridge.
Seriously, I'll take a deer steak or backstraps and cut them up into small, bite-sized portions. Put them in a plastic bag with flour, salt, pepper, garlic powder, onion powder, and a little cayenne pepper (optional), then shake the bag well to coat all the venison nuggets. Deep fry in bacon grease until golden. Tasty, tasty, tasty! Better than popcorn!
10-28-2008, 12:01 PM
#6
Nontypical Buck
Join Date: Jan 2008
Location: S. NH
Posts: 3,045
RE: deer recipes anyone?
Mushroom and Venison Stroganoff
1lb. egg noodles
olive oil
1 medium red onion finely chopped
5-6 cloves of garlic finely sliced
1 1/2 - 2 pounds venison, trimmed and sliced into 3/4" pieces
Salt and freshly ground black pepper
1 tablespoon paprika
1 teaspoon cumin
10 ounces of mushrooms, torn/cut into bite-sized pieces
Small bunch fresh flat-leaf parsley, leaves picked and roughly chopped, remove stalks
1/2 stick of butter
Good splash brandy or wine (1/2 cup)
1 zested lemon (no juice needed)
1 cup sour cream
Cook the egg noodles according to the package instructions until it's just undercooked and drain in a colander. Put the noodles back in the pot, cover with aluminum foil and set aside. Heat a large frying pan on a medium heat and pour in a glug of extra-virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. Set aside.
Season the meat well with salt, pepper, cumin and the paprika. Rub and massage these flavorings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or 2 on each side before adding the parsley (you can do this in 2 pans or in batches if your pan is not big enough) and then the cooked onion and garlic. Add the butter and let melt, stir and then add brandy/wine.
Let it simmer for a couple of minutes, then stir in the lemon zest and the sour cream, re-season to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up - it doesn't need long, as it's been cut up so small.
Combine into pot of egg noodles and serve
1lb. egg noodles
olive oil
1 medium red onion finely chopped
5-6 cloves of garlic finely sliced
1 1/2 - 2 pounds venison, trimmed and sliced into 3/4" pieces
Salt and freshly ground black pepper
1 tablespoon paprika
1 teaspoon cumin
10 ounces of mushrooms, torn/cut into bite-sized pieces
Small bunch fresh flat-leaf parsley, leaves picked and roughly chopped, remove stalks
1/2 stick of butter
Good splash brandy or wine (1/2 cup)
1 zested lemon (no juice needed)
1 cup sour cream
Cook the egg noodles according to the package instructions until it's just undercooked and drain in a colander. Put the noodles back in the pot, cover with aluminum foil and set aside. Heat a large frying pan on a medium heat and pour in a glug of extra-virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. Set aside.
Season the meat well with salt, pepper, cumin and the paprika. Rub and massage these flavorings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or 2 on each side before adding the parsley (you can do this in 2 pans or in batches if your pan is not big enough) and then the cooked onion and garlic. Add the butter and let melt, stir and then add brandy/wine.
Let it simmer for a couple of minutes, then stir in the lemon zest and the sour cream, re-season to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up - it doesn't need long, as it's been cut up so small.
Combine into pot of egg noodles and serve
10-28-2008, 01:33 PM
#7
Typical Buck
Join Date: Oct 2005
Location: South Carolina
Posts: 675
RE: deer recipes anyone?
An old lady from Wisconsin shared this one with me.Peel a few cloves of fresh garlic then quarter them into long slivers. Take the venison loins and cut small deep holes about a halfinch apartalong the length with a short sharp knife. Insert the garlic slivers and sear the loin on a hot cast iron skillet for a few minutes. Don't worry about leftovers.
10-28-2008, 04:49 PM
#9
Spike
Join Date: Oct 2008
Location:
Posts: 34
RE: deer recipes anyone?
A simple one that I made last night:
Take a backstrap and cut it cross-ways into 1/2" thick medallions. Mix a packet of McCormick's Peppercorn and Garlic marinade with 1/4 cup water, 1/4 olive oil, 1/4 cup red wine, and 2 tbsps of red wine vinegar. Marinate the medallions for 30 mins. - 1 hour and then grill over medium heat for 2-2.5 minutes per side.
Take a backstrap and cut it cross-ways into 1/2" thick medallions. Mix a packet of McCormick's Peppercorn and Garlic marinade with 1/4 cup water, 1/4 olive oil, 1/4 cup red wine, and 2 tbsps of red wine vinegar. Marinate the medallions for 30 mins. - 1 hour and then grill over medium heat for 2-2.5 minutes per side.
