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Venison

Old 12-24-2018, 07:35 PM
  #21  
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This is the best cube steak you will ever eat
start with venison cube steaks / or you can slice 1/2” thick and pound with a tenderizing mallet
season with garlic salt and lowrys seasoning,lightly dust with flower
i use an electric roaster oven
brown cube steaks in a combo of oil and butter then remove
once cube steaks are all browned
slice 5lbs of onions
place a layer of onions then a layer of cube steaks then onions then cube steaks cover with onions {can’t have to many onions}
season again with lowrys and garlic salt add 1/2 lb of butter let simmer for 2 to 3 hrs
serve with mashed potatoes ,made with red potatoes with skin on ,I hand mix for a lumpy mashed
this is requested every Christmas by the family to go along with Xmas dinner
you will be able to cut with a fork when done melts in your mouth
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Old 12-25-2018, 10:00 AM
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Let simmer for a couple hours


Smother in onions


Cubing sone back strap


Brown the steaks
And the tradition continues
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Old 12-25-2018, 11:29 AM
  #23  
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That looks incredible!

But you kind of lost me at "cubing some back strap"

Back strap gets flash seared and served rare to guys while we're processing the deer. Salt, pepper, and maybe a touch of garlic are the only seasonings.

I'll try this with some of the steaks I've got in the freezer, though!!
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Old 12-25-2018, 12:15 PM
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And this is what it looks like when done I will let set for 2 hrs then serve
When all you have is back strap and the kids want cube steak
you make cube steaks
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Old 12-26-2018, 06:42 PM
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Venison Stroganoff with mushrooms. They'll think it's beef.
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Old 12-26-2018, 06:51 PM
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So its good as long as you add pork or beef or anything else to mask the true taste ?
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Old 12-26-2018, 07:12 PM
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Originally Posted by SeaCat22 View Post
Venison Stroganoff with mushrooms. They'll think it's beef.
HELL YES!!!

I do this every season. Most stroganoff calls for cheap meat and canned mushrooms.

BULLSHIT!

Venison, chanterelle, oyster, morel mushrooms. Lots of cream, lots of butter, all served over egg noodles!

I also do this throughout the year with beef tenderloin. I buy them whole, trim and cut in to fillets, then use the trimmings for stroganoff.

Life is too short for shitty food.
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Old 12-27-2018, 06:09 PM
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Originally Posted by t4000 View Post
So its good as long as you add pork or beef or anything else to mask the true taste ?
you can feed this cube steak recipe to anyone
they will not believe it’s venison
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Old 01-08-2019, 12:24 PM
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Bringing this one back up.

I have a couple small venison hams which were given to me. I've had them in the fridge for the past 7 days as I've read you want to do that to let the meat age.
I've also read to soak it overnight in water w\ a touch of vinegar to remove any gamey taste. I personally don't mind gamey taste but my wife does, though she loves venison.
I admit that, while I'm a good cook, this is my first time with Venison and I don't want to mess it up.
Any ideas?
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Old 01-08-2019, 12:49 PM
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I wouldn't put an aged ham back in water. Don't think it's necessary. Just trim off the hard outer "crust" that is probably dark by now and you will hopefully find a nice red//pink underneath. Make sure all the silverskin is off as well, then cut come pieces across the grain, pound out and make some cube steak either as described above or just look up any "country fried" steak recipe and serve with mashed potatoes and gravy. That's about the only way I've done hams. If you do the country fried thing, make sure you bread meat, then egg/milk wash, then bread again. If you skip the first breading against the meat, all the crust falls off.
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Old 01-08-2019, 01:22 PM
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Thanks for the input. I'm actually wet aging it in a bag with it's own juices, so I hope there won't be a crust to it.
I was looking around more and think I'll try this recipe for it, but in a dutch oven bc I don't have the time now for a crock pot.
Beef and Mushrooms- Crockpot gold
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Old 01-08-2019, 01:27 PM
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SIL gave us a roast ( nephew bagged it). It'll stay in the freezer until I'm tired of moving it to get something else and then I'll get rid of it. Never had venison cooked any method that i ever liked.

When i told her she shouldn't have she didn't take me serious.

No pics of SIL. I'm keeping them for myself!
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Old 01-09-2019, 02:22 PM
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I take the loin (backstrap is what most call it) and cut it into ~2" square cubes. Marinate 24-48 hours in Allegro Game Tame or Hickory Smoke marinade, but you can use any flavor they have. Marinades for Grilling & Tailgating Best Bottled Marinades Allegro Marinade

Cut an onion in half and then each half into quarters.

Wrap each venison cube in a third slice of bacon with a piece of onion and a piece of pickled jalapeno pepper inside. https://www.walmart.com/ip/Goya-Gree...gaArpZEALw_wcB

Skewer with a toothpick.

Grill over charcoal or wood until bacon is done. I like the flavor of charcoal or real wood, not gas.

A little labor intensive, but usually not any left.
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Old 01-10-2019, 01:47 PM
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I usually use Bear for this instead of deer. when I take it to work theres never any left.

I put it in crock pot about 8pm set for 8 hours and let cook overnight. Next day I pull a few potatoes out and mash them to thicken if needed. Instead of flour.

When I get to work i put it on low and check every so often to make sure it doesnt burn.

Also if you want more meat add more if you like potatoes add more or take out the veg you dont like. Usually it depends on what I have on hand or remembered to buy.

Irish Venison Stew


Ingredients:

1 pound venison stew meat or more Usualy what ever I have from trimmings after I butcher deer or bear. could be 2 lbs

4 cups homemade Venison stock (or store bought beef stock 32 onces)

1 can Guinness or other stout style beer Dark guiness gives it a better flavor to me

4 large carrots, roughly chopped

1 large brown onion, sliced

2 celery stalks, chopped

4 cloves garlic, chopped

6 potatoes, quartered small

1 can 6oz tomato paste

4 tablespoons flour Optional or mash some potatoes

1 teaspoon cracked pepper

¼ teaspoon salt

3 tablespoons butter



Directions: 1 option
  1. Mix flour, pepper and salt. Toss the stew meat and lightly coat, shake off excess flour and brown in skillet with 3 tablespoons butter. Lightly browning the meat helps keep the meat whole while cooking. The browning process is not meant to cook the meat but just brown the outside.
  2. In slow cooker or Dutch oven add stock, beer and tomato paste, mix together.
  3. Add veggies, bay leaves, garlic and browned stew meat
  4. If you’re using the slow cooker set to high and come back in 7 hours to enjoy.
  5. If you’re using your Dutch oven bring stew to a boil then reduce heat to low and simmer for 5-6 hours
  6. If you would like to make the stew thicker take 3 tablespoons of flour and three tablespoons of water and mix until flour has dissolved, then add to stew.
  7. Season stew to taste and enjoy.
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Old 01-14-2019, 11:46 AM
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With venison cube steak, I thaw it, cook it exactly like a steak. Like it medium well, gun powder seasoning, etc....right before its ready, pour a little honey all over it....take it off the grill, and eat it right off the grill....it's fantastic.
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Old 01-22-2019, 05:49 PM
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Breakfast sausage Sammy’s

Brown butter and garlic tenderloin

Meatballs

Bratwurst

Stroganoff

Pan seared eye of round

French dip

Back strap with seared brocc and lentils

i use all of mine just like beef. I only add fat to ground if it’s going to be burgers or sausage
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Old 01-28-2019, 03:49 PM
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I gotta know what's on that biscuit. I assume cheese but almost looks like a sauce. That looks delicious. As does everything else. You obviously have this venison thing figured out. Pretty work
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Old 01-28-2019, 05:31 PM
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Originally Posted by bluejack View Post
I gotta know what's on that biscuit. I assume cheese but almost looks like a sauce. That looks delicious. As does everything else. You obviously have this venison thing figured out. Pretty work
i think that was a Gouda I was using. Boars head has a really good smoked one that we get from Publix. But it might be a Muenster, that melts really good too
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Old 01-30-2019, 04:07 PM
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Secret to great Deer sausage, hold the deer
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