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Best venison recipes

Old 12-19-2003, 10:52 AM
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Default Best venison recipes

Can you guys tell me how you like to cook up the old venison?
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Old 12-19-2003, 01:40 PM
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Location: Saskatchewan Canada
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Default RE: Best venison recipes

Here a few I have on file. Unfortunately my own receipes are not in measurements persay as I cook by feel(how I am feeling that day).

Bacon Wrapped Backstraps(my own)
Trimmed medallions of venision cut 3/4-1" thick
Season to liking(I use garlic powder, season salt or sea salt, fresh ground pepper or montreal steak spice & cajun spice)
Slice a slot in each medallion to place a sliver of garlic (fresh and raw)
Wrap in natural smoke flavoured bacon (around outer edge)
Place wrapped medallion on skewer (hold the bacon in place)
5-10 minutes a side on the BBQ on med. heat (cook rare - med-rare)

Can merinade the meat(if preferred) for 12 hours in a red wine/beer base with garlic and perferred spices. Rotate at the half way point. Very simple, moist dish that will appeal to even the most wary of wild meat dish folk.

Grilled Venison with Beerbecue Sauce

2-2 1/2 pounds venison steaks, loins, etc.
1 tablespoon Lawry’s Seasoned Pepper
1 tablespoon Lawry’s Seasoned Salt
3 cloves fresh garlic, minced

Beerbecue Sauce
makes approximately 2 cups
2 tablespoons butter
1 medium yellow onion, finely diced
2 tablespoons brown sugar
2 garlic cloves, minced
1 12-ounce beer, pour into a large cup and then back and forth into another cup until beer flattens and foam is gone – I prefer dark beer
1 lemon, sliced into rings
3 tablespoons Worcestershire sauce
1 cup tomato purée
1/2 teaspoon liquid smoke
1/4 cup cider vinegar
salt and freshly ground pepper to taste

Season meat with next three ingredients. Cover and refrigerate for one hour. Grill over hot coals to rare or medium-rare temperature. Just before meat is removed from the grill, baste with a little sauce. Serve sauce on the side or drizzled over a portion of the meat. Allow meat to rest a few minutes before slicing.

Prepare sauce. Melt butter in a saucepan over medium heat. Add onion and cook until translucent. Add brown sugar and garlic and cook for 2 to 3 minutes. Add remaining ingredients except salt and pepper. Stir well, bring to a boil and then simmer until sauce thickens. The sauce should be the consistency of thick tomato sauce

CROCK POT VENISON BARBECUE

3 lb venison stew meat
1 c onion, diced
4 garlic cloves, chopped
1 c red wine vinegar
1/2 c Worcestershire sauce
2 tsp Lawrey's natural choice seasoning for meat
2 tsp seasoned salt
1 lb seasoned bacon
2 cups catsup
1/2 cup molasses
1/2 c brown sugar

Place venison, onion, garlic, vinegar,
Worcestershire sauce and seasoning in crock pot.
Cook on high for 1 to 2 hours until meat is cooked.
Cook bacon and crumble or chop.
Add bacon, catsup, molasses and brown sugar.
Turn crock pot on low and heat for the rest of the day.


Crock-Pot Elk Barbecue

3 lbs. boneless elk meat chunks
1 large onion (chopped)
1/2 cup green pepper (chopped) water
2 tap instant beef bouillon
1 can (10 to 11 oz.) tomato soup
1/4 cup Worcestershire sauce
1 tsp garlic powder
1 tsp dry mustard
1 tsp thyme
1 TBS paprika
2 TBS brown sugar
burger or other buns or rolls

Remove fat from meat chunks and place meat in crackpot.
Add onion, green pepper and water to cover.
Add bouillon. Slow cook until meat is well done
and shreds easily with a fork.
Let water cook down to about one-half cup of liquid.
Add rest of ingredients and stir to mix.
Simmer for about one hour, stirring occasionally.
Meat should be pretty well shredded by the end of the cooking time.
Spoon over toasted bun halves to serve. Serves 6 to 8.



Riversong Moose Stew

6 strips Bacon -- cut into pieces
2 1/2 lbs. Moose meat (up to 3 lbs.) -- cut into 1" cubes
Salt -- to taste
Freshly ground pepper -- to taste
3 tbsp. All purpose flour
1 lg. Onion -- peeled and chopped
2 cups Dry red wine
1 cup Homemade or canned beef stock
3 tbsp. Brandy
2 cloves Garlic -- peeled and minced
1/2 tsp. Dried marjoram
1/2 tsp. Dried thyme
1/2 Orange -- washed
6 whole Cloves
2 tbsp. Unsalted butter
3 lg. Carrots -- Peeled and chopped
1/2 lb. Mushrooms -- coarsely chopped

Preheat the oven to 350F. In an oven safe 3-quart casserole,
cook the bacon over medium heat until brown. Remove the
bacon with a slotted spoon, drain and set aside.

Sprinkle the moose meat with salt and pepper. Dredge it in the
flour. Add the meat to the pan drippings. Brown on all sides
over medium heat.

Add the reserved bacon, onion, wine, stock, brandy, garlic,
marjoram, and thyme. Stir until the sauce thickens and is
bubbly. Stud the orange with the cloves and tuck into the
liquid. Cover the casserole and place it on the center rack
of the oven. Bake for 2 to 2 1/2 hours.

In a large skillet, melt the butter over medium heat. Add the
carrots and mushrooms and cook until tender. Set aside.
When the stew is done, add the carrots and mushrooms,
cover and return to the oven for 5 minutes. Remove the
orange and discard. Serve immediately.



GREEN PEPPER VENISON

1 lb. of venison cut across grain into strips
1/4 cup soy sauce
2 cloves garlic minced
1/4 cup salad oil
1 cup green onions thin sliced
1 cup red and green bell peppers cut into 1" squares
1 stalk of celery thin sliced
1 Tbsp of corn starch
1 cup water
2 fresh tomatoes cut into wedges

1. Combine soy sauce, garlic, and venison in a bowl. Heat oil in a skillet
or wok over high heat and cook venison until brown.
2. Low heat and cover skillet to simmer venison for 30 minutes. This will
make the meat tender.
3. Under cover the skillet and turn the heat up. Toss in the onions,
peppers, and celery. Stir until the veggies are crisp tender about 10
minutes.
4. Add in the water and corn starch, stir till thickened.
5. Add tomatoes ,heat through.



Stuffed Venison Steaks

2 to 3 lb. venison round steak
1/4 tsp. meat tenderizer
2 cups dry bread crumbs
4 Tbsp. celery, chopped
3/4 cup chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. poultry seasoning
1/8 tsp. sage (or to taste)
2 Tbsp. butter, melted
water
2 cans(6 oz.) tomato sauce Spanish style
1 Tbsp. bottled Taco sauce

Trim all fat from steaks. Sprinkle steaks with meat tenderizer. Pound them
with a meat mallet and set aside.

In the meantime, melt butter in a skillet and sauté' celery and onion until
tender. Place bread crumbs in a bowl with the butter mixture and seasonings.
Add enough water so mixture is sticky. Place 2 to 3 tsp. of mixture on each
steak. Roll steaks up and secure with toothpicks. Steaks should not be to
large. Serving size portions are appropriate. Brown steaks thoroughly in
greased skillet. Mix tomato sauce and taco sauce according to taste and pour
over browned meat. Simmer slowly for 1 hr. or bake at 350* for 1 1/4
hrs.reserved.



Sautéed Venison Backstrap

2 to 2 1/2 lb. venison backstrap, trimmed with membrane
removed, thinly sliced
1/4 cup fresh lime juice
2 garlic cloves peeled and crushed
salt and freshly ground black pepper
6 to 8 Tbsp. butter

Place the venison slices in a shallow glass baking dish, and coat with the
lime juice, garlic and salt and pepper to taste. Allow to marinade in
refrigerator for about 1 hr. Remove slices and place them in a jelly roll pan
lined with paper towels. Top with more paper towels to absorb excess
marinade.
Melt 3 tbsp. butter in a very large heavy skillet over med. high heat.As
soon as the butter begins to turn clear, place as many slices in the pan as
will fit without touching. Saute' them quickly, 1 to 2 min. per side until
lightly browned on the outside and red to pink inside. Remove the fillets to
a very warm platter. Repeat with remaining fillets until all of the slices
are cooked. Serve with warm flour or corn tortillas and salsa or hot sauce.



Ham, Venison and Bacon Soup

1/2 lb. ground venison
1/2 lb. cooked ham, diced
1 med. onion
10-1/2 oz. beef broth
1 tsp. sugar
1/4 tsp. pepper
1/2 lb. bacon, cooked and diced
2 15 oz. cans pinto beans, drained
20 oz. frozen mixed veggies
10-3/4 oz. tomato soup
3/4 tsp. salt

In the crock pot combine all the ingredients.
Cook on high for 5-6 hours or low 10 hours.
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