Better Venison Reciepes?

[sakomag]

I'm looking for some new, good or favorite reciepes for venison to fool some skeptical friends and prove to them it's not only good it's healthier than beef. Any you guys or gals willing to share? Baked, broil or barbeque it doesn't matter.

Thanks

 

[Daxter]

LAST EDITED ON Mar-09-09 AT 02:52PM (MST)[p]Here is a good one for the grill. I am no butcher, so I often end up with a lot of big tough "roasts" after I finish cutting up my deer. I will take one of those "roasts", cut it into steaks and use this recipe and it is really good.


Start with 2-4 deer steaks with all fat and silver skin removed. If you are using backstraps leave as they are, if using a tough cut of meat take a very sharp knife and lightly score steak into a 1/4" by 1/4" grid (like making you own cubesteak, just don't cut too deep and go all the way through). This will make the steak more tender, and allows for more surface area for marinade to soak in.

Marinade recipe
1/3 cup olive oil
3 tablespoons Montreal Steak Seasoning (McCormick's)
2 tablespoons soy sauce
1/2 tablespoon minced garlic
I also like to add some tabasco, cayenne, red pepper flakes, chipotle or other form of heat.

Mix marinade in ziplock bag and place steaks in bag coating with marinade and put in fridge for about and hour.

Grill on high heat until rare to medium rare, remove from heat and cover with foil and rest 10 minutes before serving.

These go great with some garlic mashed potatoes, and even my wife will eat them.

Dax

 

[CGS371]

This is the best venison intro meal I know:

Take a backstrap fully trimmed of all silver skin, etc. Cut into butterflied steaks almost 2" thick (2inches and cut almost, but not all the way through, two more inches and all the way through.) Open butterfly steaks and wrap with good bacon, strategically placing a toothpick to hold the bacon in and help a little with keeping the butterfly in place. I then season these with Garlic Powder, Lowry's Season Salt, and fresh cracked (makes a difference) pepper. I like to let this sit out at room temperature for and hour, and then grill over a very hot fire. Maybe not even 4 minutes each side when cooking over mesquite. Can always cut and look till you get the feel of it. I take them off and wrap them in aluminum foil to settle for a few minutes.

I have never had anyone not like this. I have had several people not believe it was venison. And if you compare it to beef filet mignon, I think you will find its flavor better.

I am also religeous about quickly field dressing my deer and cooling them down. This is key. Also, I find some variability in flavor due to the animals diet (sage not as good).

Let us know.

 

[whipknot]

No matter how you cook your venison or elk or what recipe you use... dry age your animal in a controlled environment for at least 21 days before butchering and freezing it. I think this makes a bigger difference than any marinade, seasoning or recipe. Also, only defrost it in the fridge. I also use a colander to drain the blood from steaks & ground before cooking. It will make believers out of even the harshest of critics... just ask my mother-in-law

 

[rugarm77]

I like to use a dutch oven. 14 inch deep.

First brown the roast.
season it with what you like, I use season pepper, salt, garlic powder, and lemon salt.

With beef turkey or whatever meat I like to use 1 can of frozen OJ. mixed with water.

I let this start to cook for about 20 min and then add some thickly sliced onions on top and around the sides. Next add some salt pork or bacon right on top of the roast. The roast should be about halfway under water.

After another hour I like to add taters and whatever veggies you like. Red taters are my favorite just don't go to small or they will overcook.

Sit back and let it cook a few hours. As with any meat I would rather cook it longer than shorter. Add water as needed. When it is done all you need is a fork to peel the meat appart.

You can't go wrong with Dutch Oven cooking.

 

[1highpeak]

Our Family Fav is pretty simple. If your butcher does deer chops they seem to be best (bone in) if not, deer steak of any kind will work. Put everything listed in your slow cooker on low, you need to cook this one I feel at least 3 hours to make the most tender and good.
1-2 Packages Deer Meat or Elk
1-Whole Onion (sliced)
2-Cloves garlic chopped
1-Can cream o mushroom soup (add 1/2 can or so of water)
1-Can sliced mushrooms
couple splashes of worcestershire sauce on meat before you place
it in the slow cooker, I will also put any seasonings on the meat before we throw it in, I have found with the ingredience above we dont really need any other seasoning but you might want to pepper it a bit or maybe some garlic salt (not too much!)

We do this one all the time, its a good sunday one, before you head off to church or yard work, what ever, you could problably slice up a roast and I am sure it would work just fine.

 

[BigMass]

Randy?s Wild Game Soup

1-pound ground meat
11/2 to 2- pounds meat chunks
1- onion
1/2-cup wild rice
1/2-cup barley
1/3-cup lentils
1/3-cup mixed dried green & yellow peas
1-table spoon minced garlic
65 oz broth
salt, pepper, & creole seasoning to taste (light on the creole)
100% fat free low sodium broth three to one beef to chicken for red meat and three to one chicken to beef for game birds
mushrooms (shitakes work well)
olive oil
Season meat with salt, pepper, & creole seasoning, dice onion. In a large skillet bring olive oil to point of smoking add meat and thoroughly sear, add onion and garlic cook until onion becomes translucent. Place in slow cooker with broth and other ingredients, cook for 3 hours, taste and season accordingly. cook 3 more hours or until meat chunks become tender. Add more broth if necessary.
Randy

 

[BucksBullsandBroncs]

Are you wanting a steak and potatoe's type dinner?
The best ways to fix up deer steaks is to:

A. Marinate it in Buckaroo's liquid smoke then grill slowly.

B. Rub Sage seasoning all over it add a little salt then grill slowly.

C. Rub Greek seasoning on it then grill slowly.

D. Do either 4 Big Russets or 6 Red potatoes, Cut them into potato chip type slices, a little thicker, put them in a glass pan with olive oil on the bottom. Arainge them in the pan, coat with more olive oil, lemon juice, oregano, tyme, and dill seasonings. Bake in oven until tender.

E. Also serve Turnip greens and cornbread!

What a feast!

 

[mtmiller]

LAST EDITED ON Mar-10-09 AT 09:34PM (MST)[p]Hot olive oil.
Couple garlic cloves, onion and green pepper.
Add cubed venison chunks.
Add Vigo...pick a flavor...here is one.

Simple and tasty.

 

[CAelknuts]

www.huntfishcook.com
Scott Leysath is an outstanding wild game chef. Many great recipes on his website. If you see one for venision with a blueberry viniagrette, try it. He cooked at my 50th Birthday, and this dish was outstanding, everyone loved it.

 

[sakomag]

Thanks guys for the reciepes and timely response.

 

[COtransplant]

Simplest but best of a lotta years eating venison-
Cast iron skillet with a skim coat of bacon grease in it. Slice an onion into medium size chunks and let er sizzle on medium heat or a little hotter. Make your steaks(doesnt matter what kind) 1/2 or 3/4 inch thick. Roll em in flour.Be sure to coat well and work flour into any creases in the meat. When the pans hot clear through, stir the onions off to the side and flop those steaks into the cast iron. SUPER IMPORTANT not to overcook em. When the blood starts to soak through the top side, sprinkle em with a bit of pepper or steak rub. When they are crispy brown on the bottom side flip em and cook for just long enough to brown the other side. Ideally you want just a bit of red/pink still in the middle. But they will be tender and yummy as long as you dont overcook em. I have had several confirmed "non Bambi eaters" decide maybe they should start hunting after trying these.
Tricks-dont cook the steaks on top of the onions.Makes the gamey taste more prevalent. May have to add a little bit more bacon grease through the cooking to keep em from sticking to the pan.This recipe also provides for the sauteed onions so many of us love with a steak.Eat em straight outta the pan while their hot.They wont last long.

 

[HiMtnHntr]

Take a whole chunk of backstrap, coat liberally with half/half mixture of lawrys season salt and Montreal chicken seasoning. Rub it in good. Pour up to a quarter cup of olive oil and about 10 shakes of worchestershire sauce in a ziplock freezer bag. Stick the chunk in the bag and add a little cold water. Submerge bag in water to get all the air out of it. Put in fridge. Next day, get a beer and get your grill piping hot. Go get another beer if you need one and the bag of meat. The key is to cook the meat rare to medium rare as quick as possible so the meat retains maximum moisture. To grill a thick chunk like this takes good grill skill, so pass on that next beer until it's done.

 

[huntFX4]

Shot a whitetail that was so old it had false teeth. The meat was tough as 10 year old shoes and gamey as hell.

I made jerky out of most of it but when i was done accidently discovered this way of making it better.
Small pieces a little bigger than bite size to use for shishkabobs.

Marinade over night in this mixture.
Sesame Teriyaki
One or two Fresh sqeezed lemons
2 tablespoons mince garlic from a jar.
fresh ground pepper and sea salt.

Put together with your favorit shishkabob veggies and grill.

Came out tender and juicy and no game flavor.

 

[sagebrush]

Wow, making my mouth water. I'm surprised how many mentioned things that I believe are important to make your game meat into excellent table fare. One of my favorites is one of the most simple.

Steaks at least one inch thick. Sprinkle a little Lee & Perrins on both sides. Liberally sprinkle with Morton's Natures Seasonings. Let stand for about an hour. Grill over a hot bed of coals until rare - medium rare.

Never had a beef eater turn their nose up to that. I agree with proper care in the field and trim off as much silver skin as possible and all fat. I've served elk to unknowing diners and they thought it was the best beef they ever ate.