Venison - Any Ideas

Re: Vension - Any Ideas

Venison?

 

Re: Vension - Any Ideas

to my experience it goes best into some sort of spicy crock pot dish (like chili), but then again i don't like game-y tasting meat

 

Don't like the stuff. Not fatty enough for me and the wrapping with bacon thing doesn't work.

I would suggest some sort of stew or pot roast along the lines that Bluedaddy did. You cook it long enough and the meat will break down and become tender.

 

it all depends on who you are serving venison to and the cuts you have.
alot of people simply are not used to a less fatty and flavorful meat like venison.Heck, in my family we cook it up just like steaks or roast.as i said above , it all depends what cuts you have and how much.serving it as a mutton type roast with your typical roast type of seasonings and vegetables is generally safe for most people.you really dont want to waste good cuts of venison on a stew or something simialr to that if dont have to.so if you have a full deer or large portions dont waste the good stuff for christmas unless you know your guests would enjoy venison steaks.

so as i said above, if you have a roast in your cuts, serve that like you would any mutton roast.
if you dont have a roast but have lesser cuts for stews or ground, i suggest a lamb type of stew.
if you have to, serve your steaks, I dont suggest it unless you know people like venison.

BTW... always Oil your venison.its a less fattier meat , so it helps it from being "dry".

 

Re: Vension - Any Ideas

Deer

 

Venison is my favorite meat. I have half a deer in my freezer right now. The trick with venison is to cook it slowly for a long period of time and keep it moist because it dries out easily. I use the slow cooker/crock pot method a lot to prepare roasts with vegetables and have also used it to make chili and BBQ. For steaks, I like them to be cut somewhat thinly and then I place them between two sheets of wax paper and beat the hell out of them with a meat mallet (a heavy coffee cup will suffice if that's all you've got) before cooking. And zverskiy yobar's recommendation for oiling the meat was a great one...a thin layer of olive oil is always helpful. I don't recommend grilling or smoking venison because of the relative dryness of the meat, although I'm sure there are ways to get around that if you wanted to try that method. One of the pluses of venison is that you can get away with much richer, fattier sauces and gravies since the meat is so much leaner.

http://www.deerfarms.com/recipes/ is a website with a good variety of recipes. The Provencal Style Venison Stew sounds like something similar to what you mentioned...in spices anyway.

Hope you and your family enjoy your holiday meal.

 

I had some venison chops....nice cuts from along the backbone. Marinated the venison in Emeril's asian marinade and cooked it on the grill. Fantastic stuff. My brother was over,,,never had venison before, ate 3 of them he would have eaten another but there was none left. If you have steaks from the legs there is very little fat so it needs to be marinated in something or else it will be tough to chew sort of like a london broil. My brother in law loves to let it sit in italian dressing, he gets a deer or two every year and also goes Elk hunting.,....which i found to be better than Venison. if you can find the asian marinade from Emeril Lagasee buy it,,,,,i tried teriyaki sauce and it was ok, but this stuff goes soo much better

 

While its not much of a holiday "dish" you can soak thin sliced strips of venison in liquid smoke (found at walmart, safeway, etc) salt/pepper/spice any way you see fit, and use a dehyrdator to make deliscious jerky. Our family only serves the backstrap and tender loin as steaks/roasts, the rest of the deer gets jerkerized.

 

deer jerky is very good,,,,,"the rest of the deer" gets grounded up and mixed with Jimmy dean sausage or ground chicken, 2 parts deer, 1 part sausage, add some sundried tomatos and and some pepper flakes, bit of oregano and other spices and send it thru the sausage stuffer,,,,gooooooood sausage

 

Have you tried cooking Venison Jerky in a dish? Give it a try, it is good

 

Yes it is. Very damn good.

 

Why not just make your own sausage? By the time you add spices and herbs, that is what you have done. No need for the Jimmy Dean stuff.

I say take some venison. buy some beef fat and grind that up with your favorite herbs and spices. Then you have created your own sausage.

 

I agree, the rack is fantastic. It, plus the tenderloin are the best parts. Everything else I would make into sausage or jerky, or pot roasts.

 

didn't I just say I make it into sausage? I add the jimmy dean for the fat content....you could just buy some fat and add it but I like it better with the pork added....two or 3 parts venison, 1 part jimmy dean for the fat and it makes a great sausage

 

But you are suggesting that some shwag mass produced sausage be the main ingredient in your homemade product. Makes no sense to me. If you are adding JD for fat content, why not just add fat and then use your own spice blend and truly produce a homemade product? It reminds me of when my wife mixes Campbell's soup, Durkee fried onions, Ritz crackers and green beans and as the nerve to refer to it as a homemade dish.

I have never seen a recipe for sausage that suggests you buy a pound of shwag and simply add meat to it. The whole point is to make your own sausage. It's sort of like buying a frozen cheese pizza, topping it with some pepperoni and acting like the entire dish was your creation.

 

how is adding 1 part JD to two or 3 parts venison make JD the main ingredient and unless you have actually tried it then why bother putting it down.....I don;t like adding just fat, I think the pork adds something to it. Could be JD or it could be a store brand of pork sausage,,,,does not matter. Its still home made sausage and its still mainly deer meat... Why the heck am I arguing about this,,,,make it they way you want. Have a Merry Christmas

 

Teriyaki is the way to go ! My friend Kawika in Maui used to marinate the venison in his homemade teriyaki sauce, and fry that meat up in a skillet. I miss Hawaii alot for the weather and the beaches, but the fresh boar and deer I used to get all the time was amazing.

 

Believe it or not the best venison I've ever had was on a bus full of soccer fans during a roadtrip to see my beloved Charleston Battery play the Atlanta Silverbacks. And it was made by a Brit no less!

He had marinated the tenderloin in Thousand Island Dressing for about 24 hours and then slow cooked in the oven until med. rare. he then cut the loin into about 1/2-3/4 inch slices. It was the most tender and tastiest venison I have eaten and I live in South Carolina with several relatives that typically cook up their hunt when ever we get together.

Combine that with the tuna dip another guy made with some fresh caught tuna, we ate (and drank!) very well during the six hour one-way trip.
I felt bad about the bag of Frito Lays I had brought.

mikey

 

I haven't had venison in years.

I don't know how to get my hands on some. ANy ideas?

The one time I did get some cuts of venison I marinated in with Cilantro, scallions, onions, Goya Adobo, garlic and a hint of lemon. I let it sit in the fridge overnight and prepared like a regular steak. Very good stuff...

 

I was just given this morning 5 pounds of ground venison, 6 chops and 2 steaks. yummy yum

 

See if there is a local meat processor in your area. Frequently, hunters will bring deer to be processed and then never return to pick it up. They'll often sell it to you for the cost of processing.

Also, I'm guessing there are online resources for buying venison. I just hit up friends who I know hunt/have hunters in their family.

That is the single thing that I miss about my ex...he kept me stocked with venison until I got rid of him.

 

Alot of hunters will also donate their meat from the kill because they already have plenty.