Author Topic: Venison Recipes Share Them Here!  (Read 11391 times)

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Offline riverbee

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Venison Recipes Share Them Here!
« on: February 18, 2014, 04:46:19 pm »
although i don't hunt i enjoy venison, and we have many members that do. put up your venison recipe and share your culinary artistry with others here!
i keep wild things in a box..........™
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Offline iddee

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Re: Venison Recipes Share Them Here!
« Reply #1 on: February 18, 2014, 05:21:55 pm »
We can venison the size of stew beef. My wife uses the juices to make gravy, adds the meat, and serves on bread, like an open face sandwich. Side of mashed potatoes and maybe a side of beans or corn.

Quick, easy, and delicious.
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Offline Jen

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Re: Venison Recipes Share Them Here!
« Reply #2 on: February 18, 2014, 06:08:38 pm »
I'm big on soups

Venison Barley Soup

1/2 lb venison chopped into small cubes
1 tsp butter
4 cups beef broth
1 cup Irish beer, or any beer will do
1/4 cup barley, rinsed and drained
1 ea large onion, carrot, turnip, peeled and cut into small pieces. Although I don't peel.
1 stalk celery

Trim away all visible sinew from venison and cut into small cubes. Melt butter in large saucepan; add venison cubes and cook over medium heat until brown on all sides. Add remaining ingredients to pan and bring to a boil. Reduce heat and simmer, covered for 1 1/2 hours. Serves 4-6
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Offline LazyBkpr

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Re: Venison Recipes Share Them Here!
« Reply #3 on: February 18, 2014, 08:06:22 pm »
well.. lets see.. my Favorite Venison recipe.. its sort of a tossup..
   

  First recipe..
   SALT
  while cutting up the deer..  sprinkle with salt and eat!!!

   Second recipe..
   for those who like it cooked..  Loin is preferable, but back strap is good too.
   Melt REAL butter in frying pan..  crush a clove of garlic and brown it in the butter. Toss in the loin steak. Let sizzle for about thirty seconds and turn it over. Wait thirty seconds and put another piece in because you ate the first one...

  hehe, sorry, no fancy recipes here, but I do love venison. Second only to GOOD well marbled beef
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Offline Jen

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Re: Venison Recipes Share Them Here!
« Reply #4 on: February 18, 2014, 08:17:43 pm »
Good one Lazy. My mother in law taught me how to make it this way, and it's still my fav.

Backstrap sliced thin against the grain, 1/2 inch or less. Hot, floating oil, cast iron skillet waiting. Dredge with flour, not too much. Throw in pan, be liberal with the salt, pepper, a little cinnamon. By the time it's fried, It's Gone.
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Offline Slowmodem

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Re: Venison Recipes Share Them Here!
« Reply #5 on: February 18, 2014, 08:26:07 pm »
although i don't hunt i enjoy venison, and we have many members that do. put up your venison recipe and share your culinary artistry with others here!

LOL I don't hunt either.  They come to me and look like they want to be put up in the freezer.  Sitting in a stand up in the trees is for the birds!
Greg Whitehead
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Offline Jen

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Re: Venison Recipes Share Them Here!
« Reply #6 on: February 18, 2014, 08:35:23 pm »
Slow- Never have done that! All six feet on the ground, their four, and my two.
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Offline Jen

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Re: Venison Recipes Share Them Here!
« Reply #7 on: February 28, 2014, 11:34:20 pm »
Marinated Stir Fry Venison



Slice long thin strips of venison across the grain. 1 pound

1/2 cup or more fresh cilantro
1/4 cup brown sugar
3 T canola oil
3 T soy sauce or Bragg's Amino
1 T sesame oil
1 T chopped garlic
1 jalapeno or - 1 soleno chili, or 1/4 tsp. chili flakes if you want it more mild
1 t pepper

Mix all ingredients until brown sugar is disolved. Pour over venison strips, stir until well coated. Marinate in fridge for several hours or overnight.

In a large wok, heat up 3 Tbs canola or peanut oil until oil is starting to shimmer (med/high). Stir fry meat until a bit crispy. Remove from pan. If there is any marinating juice left, pour into cooled pan and heat until just hot. Pour over venison strips.

Goes particularly well with rice and stir fried brocolli


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Offline riverbee

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Re: Venison Recipes Share Them Here!
« Reply #8 on: March 02, 2014, 09:50:09 pm »
hmm, hmm jen!  ps love the aluminum foil around the cookstove!.... :D
we had venison stroganoff tonight! 

this recipe is good, made this on friday, very hearty soup!  you can use hamburger, venison burger or what i use is venison steak:

Venison Steak Soup: (variation of hamburger soup):

i use a dutch oven for this, but you can use a crock pot or large kettle.

venison steak cut up in bite size chunks. (1 lb or more)
in the dutch oven sear the chunks in olive oil, when about seared, add 1/2 an onion and 3 cloves of garlic, sear a little more.
season with sea salt and a pepper mix, just a little.
add some canned garden tomatoes, if you don't have them we use 1 can of red gold diced tomatoes, chili ready, undrained, stir it around.
add beef broth, 6 cups.
2-3 tablespoons of Worcestershire sauce
turn the heat down after it starts to boil.
add a little more seasoning.  we use a steakhouse seasoning that we grind; has sea salt, pepper, and other peppercorns in it, garlic, onion, parsley, and paprika....the paprika really adds to the flavor of this soup. 
simmer it for a few hours before adding the vegatables. potatoes, celery, carrots, beans, peas, asparagus, etc.
in a pinch, and i did this on friday, i will use a bag of frozen green giant steamer fresh mixed vegetables.
so i added 2 cut up tators in small chunks, and 2 stalks of celery. let it simmer some more.
the bagged frozen veggies go in a little later, maybe about an hour before serving, that's the sweet part of dutch ovens, put it on low and doesn't overcook your veggies.
keep simmering until the veggies are tender.

serve with some hearty bread or rolls, this time i did grilled cheese and onion on some home baked thick bread......!
i keep wild things in a box..........™
if you obey the rules, you miss all the fun.....katherine hepburn
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Offline Jen

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Re: Venison Recipes Share Them Here!
« Reply #9 on: March 02, 2014, 10:16:37 pm »
Riv- ""hmm, hmm jen!  ps love the aluminum foil around the cookstove!""

LOL you should have seen our last dryer, it had velcro to keep the door closed while drying jeans!

I am a 'Use It Until It Dies' kinda girl. Guess that's why I've been with the same man for 38 years!  :laugh:

No, actually he's a really great guy... he has to put with me! snark  ;)

Printed off your veni soup recipe Yum 
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Offline riverbee

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Re: Venison Recipes Share Them Here!
« Reply #10 on: April 05, 2014, 11:36:58 pm »
VENISON STEAK/BACKSTRAP MARINADE

this is an awesome marinade for venison steaks and backstraps, almost like medallions, but this marinade is also good on beef.  if you like, add some jack daniels or a little wine to the marinade. if anyone doesn't know, a little soy sauce and garlic powder on any venison or beef, say sirloin or beef kabobs is used in the chef's world to marinade and tenderize.

we either grill these or i use my trusty lodge grill pan (deep with the ridges) on the stove top. used the lodge grill pan last night:

Ingredients
* 3 tablespoons olive oil (i use a light olive oil)
* 1 tablespoon lemon juice
* 1 tablespoon Worcestershire sauce
* 1 tablespoon soy sauce
* 1 -2 teaspoon minced garlic (or two garlic cloves)
* 1/2 teaspoon ground pepper (we use a seasoning called chicago steak seasoning by weber; adds sea salt, onion and other pepper)
* 1 (1 1/2 lb) packages venison steak /backstrap

Directions
1. Mix all marinade ingredients together in a small measuring cup.
2. Place venison steaks in a large zip lock bag.
3. Pour marinade over steaks and seal bag.
4. Place bag in a flat casserole dish so that the steaks are in a single layer.
5. Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
6. Drain marinade and grill steaks to desired doneness.
7. double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.

GRILLING/PAN FRYING:
we have our venison steaks/backstraps cut to 1", some will be cut to 3/4" .  it doesn't take long to grill or pan fry these.  you don't want to overgrill, or pan fry venison, so this is just a guide.  when i pan fry them in a ridged lodge skillet i place olive oil in the pan, and heat it on medium heat, when the olive oil heats up i place the steaks on.  grilling.....just grill them on a medium setting.

rare: side 1: 1 mn 30s  side 2: 1mn 0s
medium rare: side 1: 2mn 05s  side 2: 1mn 25s
medium: side 1: 2mn 35s  side 2:  1mn 40s
medium-well:  side 1: 3m 0s  side 2:  2m 0s
well-done:  side 1: 3m 20s  side 2: 2m15 s

we like them medium rare, so that is how i grill them or pan fry them, nice and tender. also, i like to get a criss cross pattern going on the steaks, so half way through the grilling/pan frying of each side, i give them a 45 degree turn.

try this marinade, you will love it!  enjoy!!!
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