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Venison

Old 09-09-2018, 07:54 PM
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Default Venison

Give me some good recipes! I've got some roasts, steaks, chops, and ground. I can Google with the best but I want some of your favorites. I think I can easily work with the chops and the steaks, but I really don't want to screw up a roast, and I'm kind of lost with the ground (other than Shepherd's Pie).

Give me your best guys!
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Old 09-09-2018, 08:41 PM
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If the ground is pure venison, mix 80/20 with beef fat and use it as you would ground beef in any dish from spaghetti, lasagna, chili, stroganoff, goulash etc. As far as roasts I’ll take a whole shoulder bone in and cook it in the crock pot with about 1/4 cup bacon grease per lb of meat. Once done pull off bone, drain, make pulled venison sanwhiches with whatever sauce and toppings are your local flavor. Mine is hot pepper vinegar and slaw.

As far as roasts, butterfly a 3-4 lb roast. Mix cream cheese, freshly minced garlic and onion (or powder if you dont care for the texture) and jalapeños. Wrap in bacon and grill until for about 30 mins. Slice in medallions and serve with rice or potatoes.
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Old 09-11-2018, 05:37 PM
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Ask your publix meat guy for fat trimmings if you need to mix that in. Once you have it fattened up (I prefer a 90/10 because the venison flavor doesnt get drowned out) you can use it any way you would ground beef.

Roasts go great in the crock pot, especially if its from an older buck since they tend to be a bit tough. I also like to do it with a "mojo pork" recipe.
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Old 09-11-2018, 05:49 PM
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I'm not a big fan of venison, a little too gamey/livery. I was at my brother's party and his friend was cooking some on the grill. He offered me some and I told him, no thanks. He insisted I try it, people that don't like venison like his. I tried it and it was good, I asked what his secret was, soaking it in milk? He said his secret was, never shoot one bigger than a german shepherd.
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Old 09-11-2018, 06:36 PM
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Backstrap trimmed properly, no silverskin, rub with a little olive oil, some salt, pepper, rosemary, garlic, etc., wrap in saran wrap for 24 hrs, red hot iron skillet, sear on all sides until the center just starts to warm up. Raaare. Slice thin. Slap yo' mama. If your venison is gamey either it's been run or somebody doesn't know what they're doing.
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Old 09-11-2018, 06:41 PM
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Originally Posted by bluejack View Post
Backstrap trimmed properly, no silverskin, rub with a little olive oil, some salt, pepper, rosemary, garlic, etc., wrap in saran wrap for 24 hrs, red hot iron skillet, sear on all sides until the center just starts to warm up. Raaare. Slice thin. Slap yo' mama. If your venison is gamey either it's been run or somebody doesn't know what they're doing.
Sounds good! Except for the raaare part!
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Old 09-11-2018, 06:52 PM
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Originally Posted by padidvr View Post
Sounds good! Except for the raaare part!
Well, I've messed up and let some get to medium rare, even medium and it's still fantastic. But for melt in your mouth, rare is the way to go. I have probably eaten venison this way more than a 100 times over the years and I've never had an issue.

Also OP, around eastern NC, we have really spicy breakfast sausage that is more like a bratwurst in size (not taste) and comes in a continuous pinwheel that you just cut into sections before you cook. Ole tarheel brand is a prime example but not easy to find. I have made my own version of this with venison and pork fat and AC Leggs seasoning https://aclegg.com/products/sausage-seasonings/ and it is real good too.
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Last edited by bluejack; 09-11-2018 at 07:11 PM.
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Old 09-12-2018, 07:58 AM
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I slice the backstrap about 1" thick, and then pound with food mallet to less than 1/2".
Salt, pepper and then toss in flour. Fry in oil until brown and rare in the middle.
Take drippings, make gravy and put backstrap back in gravy and simmer until tender.
Yummmmy! Way better than beef cubed steak. Even my wife likes it and she doesn't eat wild game.
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Old 09-14-2018, 05:50 PM
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Backstrap and tenderloins, simple. Coat with olive oil, fresh cracked pepper and salt. Wrap in bacon and grill to med rare

I always cook them whole and slice after I take off grill


Burger, good for making stuff with is about it to us. We use it for soups, spaghetti, chili & etc. I have beef fat added to mine when processed

Cube steak, IS GREAT. In fact my daughter will not eat beef cube steak but LOVES venison cube steak. In fact I hunt on Son in Law/Daughters small tract of land near my house some. They always want me to take a couple big does to make sure we have enough cube steak until next deer season .

Cube steak is simple, I just rinse it off and dry it some. Coat in flower and fry in cast iron skillet . Take drippings and make gravy (really only food we fry other than occasional crappie)
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Old 09-14-2018, 07:57 PM
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Lot's of back strap recommendations! I wish I had some left!!!

Tonight I did some of the chops. Sweat out onions and garlic in butter and a touch of olive oil. Added chops to brown then coated it all with flour. Once the flour cooked out a bit I added beef stock, tarragon, rosemary, and a bit of basil (S&P added as needed throughout).

Turned into a nice batch of meat and gravy that I served over egg noodles. It was DAMN good!!!!!!

And I have a bit left over for lunch tomorrow.
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Old 09-14-2018, 08:00 PM
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Originally Posted by tprice View Post
Backstrap and tenderloins, simple. Coat with olive oil, fresh cracked pepper and salt. Wrap in bacon and grill to med rare

I always cook them whole and slice after I take off grill


Burger, good for making stuff with is about it to us. We use it for soups, spaghetti, chili & etc. I have beef fat added to mine when processed

Cube steak, IS GREAT. In fact my daughter will not eat beef cube steak but LOVES venison cube steak. In fact I hunt on Son in Law/Daughters small tract of land near my house some. They always want me to take a couple big does to make sure we have enough cube steak until next deer season .

Cube steak is simple, I just rinse it off and dry it some. Coat in flower and fry in cast iron skillet . Take drippings and make gravy (really only food we fry other than occasional crappie)
Cube steak is AWESOME! I need to get me one of those cube steak roller thingies. I've tried just pounding it out but it's not the same.
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Old 09-16-2018, 07:25 AM
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Originally Posted by ChrisW21 View Post
Cube steak is AWESOME! I need to get me one of those cube steak roller thingies. I've tried just pounding it out but it's not the same.
My processor, or any processor around here, does that.

I do not butcher my own deer , too much trouble

Plent of deer processor’s around here, some better than others .

Where my SIL/Daughter live there is a pretty good one within 3 miles of their house on way home, where I hunt on leased land there are a couple. One offers a lot of variations like summer and andouille sausage, beef sticks, stew meat canned , jerky and etc. Have to be careful or you end up spending $200+ getting one done there BUT it is nice because so many variations

Most charge $65+ to do basic butcher service and extra if they have to gut and skin, very few folks around here will go to trouble to gut/skin deer since you can load them up and drop off very easy. Heck I have not field dressed a deer in probably 10 years other than when we are in IL each year


Now I do have all the stuff to make my own venison summer sausage, brats and etc. Have an electric grinder, mixer and stuffer. I use the High Mountain kits really it is pretty good. I just take some of the burger and mix with pork . Normally I do about 15lbs at a time and when I am done I vacuum seal and put in freezer. Great snacks

In fact will probably do a batch next week or so and will post pics
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Old 09-16-2018, 09:10 AM
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You can get Morton tender quick and marinate the big roast per directions. Then cook on a smoker slow with water pan in use. If you slice it thin on an electric slicer you will most likely really enjoy it.

The roast will also make a good barbeque.Use the Catalina dressing recipe, chop shred the cooked venison and add the recipe simmer a bit. This is a sweet but taste BBQ that fits venison.

onions carrots cabbage raw and celery that has been sauteed in butter in the bottom of a crock pot roast on top with butter pats on top. Cook slow and serve as veggies and roast or add bullion broth and make it a stew after initial cooking. Add cooked potatoes to either nearer the end of cooking...they won't be so Brown and will add flavor rather than soak up all the other flavors.

sometimes the best venison is Daniel Boone style . Chunks roasted over coals on a ram rod or appropriate stick.

always remove the silver skin and trim the fat and tallow from venison ( responsible for much of the gamey taste.)
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Old 11-17-2018, 05:41 PM
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Just had souerbraten last night ( German marinated venison) potato pancakes, red cabbage etc.

Wife is marinating about 4 pounds for dinner Sunday (beer,vinegar,pickle spices bay leaf for three days.)

makes a ginger shap gravy,damn I’m looking forward to Sunday or Mondays dinner.
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Old 11-18-2018, 06:49 AM
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You can have smoked sausage or fresh venison sausage made from the ground deer.
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Old 11-18-2018, 04:32 PM
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Venison sausage making tonight. I use roughly 25% ground pork. At that level I feel like I get the benefit of ground pork (fat) without drowning out the venison taste.
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Old 11-20-2018, 01:58 PM
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Those sausages look good. Here’s a pic of my previously recommended recipe. Just cooked last night it was melt in your mouth tender
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Old 11-20-2018, 05:18 PM
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Seasoned flour fried in a skillet..yumm
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Old 11-21-2018, 06:29 PM
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Originally Posted by bluejack View Post
Backstrap trimmed properly, no silverskin, rub with a little olive oil, some salt, pepper, rosemary, garlic, etc., wrap in saran wrap for 24 hrs, red hot iron skillet, sear on all sides until the center just starts to warm up. Raaare. Slice thin. Slap yo' mama. If your venison is gamey either it's been run or somebody doesn't know what they're doing.

Going to try this for the CLEMSON/USuC game Saturday night . Looks great

I agree, GOT to be RARE
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Old 12-23-2018, 12:23 PM
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Originally Posted by bluejack View Post
Backstrap trimmed properly, no silverskin, rub with a little olive oil, some salt, pepper, rosemary, garlic, etc., wrap in saran wrap for 24 hrs, red hot iron skillet, sear on all sides until the center just starts to warm up. Raaare. Slice thin. Slap yo' mama. If your venison is gamey either it's been run or somebody doesn't know what they're doing.
-somebody doesn't know what he's doing.
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