My dog is a chihuahua mix. She was itching and nibbling quite a lot so we are switching her food. Petsmart recommended Natures Recipe Venison Dry Food. Anyone have any problems or use this with their pet who has allergies? I want to find the best allergy food i can that isnt junk and isnt stripped of the nutrients she needs and doesnt cost a fortune either.
Ingredients: Venison meal, ground rice, oatmeal, pearled barley, chicken fat (preserved with mixed tocopherols), pea protein, animal digest, potassium chloride, minerals (zinc proteinate, ferrous sulfate, zinc oxide, iron proteinate, copper sulfate, copper proteinate, manganese proteinate, manganous oxide, calcium iodate, sodium selenite), yeast culture, vitamins (vitamin E supplement, L-ascorbyl-2-polyphosphate (source of vitamin C), inositol, niacin supplement, vitamin A supplement, d-calcium pantothenate, thiamine mononitrate, beta-carotene, riboflavin supplement, pyridoxine hydrochloride, menadione sodium bisulfite complex, vitamin D3 supplement, folic acid, biotin, vitamin B12 supplement), choline chloride, yucca schidigera, rosemary extract.
Guaranteed Analysis:
Crude Protein 22.0%
Crude Fat 10.0%
Crude Fiber 4.0%
Moisture 10.0%
Iron 200 mg/kg
Copper 10 mg/kg
Zinc 150 mg/kg
Selenium 0.3 mg/kg
Vitamin E 100 IU/kg
Omega 6 fatty acids* 1.50%
Omega 3 fatty acids* 0.07%
Beta-Carotene* 4 mg/kg
* Not recognized as an essential nutrient by AAFCO dog food nutrient profiles.Did anyone have any problems with Nature's Recipe Venison Meal %26amp; Rice Dog Food ? ?
First off if you dog has any allergies you need to take him of all foods with grains!!
here are a few really good foods!
Taste of the wild
EVO
solid gold barking at the moon
Blue Wilderness
wellness core
orijen
http://www.dogfoodanalysis.com/dog_food_鈥?/a>Did anyone have any problems with Nature's Recipe Venison Meal %26amp; Rice Dog Food ? ?
Hi... :)
I have had my dogs on Nature's Recipe Farm Stand Selects before. Its a pretty good food. It has some questionable things in it though like the animal digest. Is your dog allergic to the fillers like wheat and corn? You could also try something like Merrick, Wellness, Blue Buffalo, Chicken Soup, Solid Gold, etc....
We do homemade dog food and none of that kibble or wet food. It is terrible for your dog. We used to but since switching over, my dog has never been healthier.
Check out http://www.barkingchef.com/Why.html
Good for you to care for your dogs nutrition.
I would stay away from it. It has menadione in it, which can kill your dog.
Take it back tomorrow say you are unsatisfied and then go look for blue buffalo or innova.
http://www.dogfoodproject.com/index.php?鈥?/a> (go to the very bottom to find menadione. Other stuff is in the food too, all of it will be explained on this page).
http://www.dogfoodproject.com/index.php?鈥?/a>
Just incase the cost shocks you, its the intital price, not the real price.
You may want to look into grain free too. Especially if its allergies.
try taste of the wild(google for the homepage and where to buy will be there).
Thursday, December 24, 2009
Good recipe for venison stew? Ask y'alls wives!?
I was thinking of trying something like chicken and dumplings...except replacing the chicken with venison. But any ideas are welcome.
Usually we will deep fry it like country fried steak.Good recipe for venison stew? Ask y'alls wives!?
When we process our deers in the fall, my husband and I specifically cut stew meat for making stews. Here's the recipe I use.
about 5 cups of water
2 pounds venison chunked, trim all the fat if possible
4 medium/large potatoes chunked
1 large onion large dices
1/2 of a bay leaf ( I leave this out, I don't like it)
1/2 can of diced tomotes with juice, I like using the roma tomatoes that I have blanched and put away for the winter
3 cloves of fresh garlic minced
6 beef bullion cubes
2 TSP of Worcestershire sauce
1 pound of baby carrots or less if you like
2 celery stalks sliced
1 pound peas if desired, (not me!)
salt and pepper to taste
1/4 cup of water with 3 T of cornstarch set aside
In a crockpot set on high, combine the water, bullion, venison, Worcestershire sauce, bay leaf 1/2, garlic and onion. Let this come to a simmer and leave for about 4 hours. Add potatoes, celery, tomotoes, peas and baby carrots and let it come back to a simmer for another 2 hours.
Test the meat and veggies for tenderness and thinken if dersired with the cornstarch mixture slowly! You can also thinken with rue if you wish. I keep kosher so prefer the cornstarch.
I eat mine with Mazah.
You can serve with biscuits, or serve over biscuits.
Baking Powder Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening
1 cup buttermilk or milk
Preheat oven to 425 degrees F. Lightly grease a baking sheet.
In a bowl mix the flour, baking powder, and salt. Cut in the shortening until the mixture has pea sized lumps. Add milk and mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet. Or you can roll out on floured countertop and cut into biscuits.
Bake for 12 to 15 minutes in the preheated oven, until golden brown.
This same recipe makes drop dead delicious dumplings too, I only use a 1/2 T of baking powder for dumplings, don't thicken your stew and drop your flour covered dough into the stew, (I cut mine into strips on a floured cutting board) you've got dumplings, allow to rise to the top and cook for about 7-10 mins and done.
Enjoy, my husband does. I use basically the same recipe to make him (not me) squirrel and dumplings only using chicken stock and a pinch of summer savory, instead and leave out the Worcestershire sauce and bay leaf.Good recipe for venison stew? Ask y'alls wives!?
Here ya go love:
Venison Dumpling Stew
Ingredients:
* 1/4 cup all-purpose flour
* 1 pound venison stew meat, cut into 1-inch cubes
* 3 tablespoons butter
* 4 to 5 cups water
* 10 bay leaves
* 2 teaspoons beef bouillon granules
* 3 tablespoons Worcestershire sauce
* 1 teaspoon salt
* 1/2 to 3/4 teaspoon pepper
* 5 medium potatoes, peeled and cubed
* 5 medium carrots, peeled and cut into 3/4-inch slices
* 1 medium onion, chopped
* DILLED DUMPLINGS:
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon dill weed
* 1 egg
* 1/2 cup milk
Directions:
In a large resealable plastic bag, combine flour and venison; shake to coat. In a Dutch oven, brown meat in butter. Add water; stir to loosen browned bits from pan. Add bay leaves, bouillon, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Discard bay leaves. Add potatoes, carrots and onion. Cover and simmer for 25 minutes.
For dumplings, in a bowl, combine the flour, baking powder, salt and dill. Stir in the egg and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15 minutes (do not lift cover) or until dumplings test done. Serve immediately. Yield: 4 servings.
ok... venison stew is good with taters, maters, some peas.. carrots,, OR just dump the venison in a pressure cooker and make some venison and gravy!! yeaaaa thats the stuff.
Usually we will deep fry it like country fried steak.Good recipe for venison stew? Ask y'alls wives!?
When we process our deers in the fall, my husband and I specifically cut stew meat for making stews. Here's the recipe I use.
about 5 cups of water
2 pounds venison chunked, trim all the fat if possible
4 medium/large potatoes chunked
1 large onion large dices
1/2 of a bay leaf ( I leave this out, I don't like it)
1/2 can of diced tomotes with juice, I like using the roma tomatoes that I have blanched and put away for the winter
3 cloves of fresh garlic minced
6 beef bullion cubes
2 TSP of Worcestershire sauce
1 pound of baby carrots or less if you like
2 celery stalks sliced
1 pound peas if desired, (not me!)
salt and pepper to taste
1/4 cup of water with 3 T of cornstarch set aside
In a crockpot set on high, combine the water, bullion, venison, Worcestershire sauce, bay leaf 1/2, garlic and onion. Let this come to a simmer and leave for about 4 hours. Add potatoes, celery, tomotoes, peas and baby carrots and let it come back to a simmer for another 2 hours.
Test the meat and veggies for tenderness and thinken if dersired with the cornstarch mixture slowly! You can also thinken with rue if you wish. I keep kosher so prefer the cornstarch.
I eat mine with Mazah.
You can serve with biscuits, or serve over biscuits.
Baking Powder Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening
1 cup buttermilk or milk
Preheat oven to 425 degrees F. Lightly grease a baking sheet.
In a bowl mix the flour, baking powder, and salt. Cut in the shortening until the mixture has pea sized lumps. Add milk and mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet. Or you can roll out on floured countertop and cut into biscuits.
Bake for 12 to 15 minutes in the preheated oven, until golden brown.
This same recipe makes drop dead delicious dumplings too, I only use a 1/2 T of baking powder for dumplings, don't thicken your stew and drop your flour covered dough into the stew, (I cut mine into strips on a floured cutting board) you've got dumplings, allow to rise to the top and cook for about 7-10 mins and done.
Enjoy, my husband does. I use basically the same recipe to make him (not me) squirrel and dumplings only using chicken stock and a pinch of summer savory, instead and leave out the Worcestershire sauce and bay leaf.Good recipe for venison stew? Ask y'alls wives!?
Here ya go love:
Venison Dumpling Stew
Ingredients:
* 1/4 cup all-purpose flour
* 1 pound venison stew meat, cut into 1-inch cubes
* 3 tablespoons butter
* 4 to 5 cups water
* 10 bay leaves
* 2 teaspoons beef bouillon granules
* 3 tablespoons Worcestershire sauce
* 1 teaspoon salt
* 1/2 to 3/4 teaspoon pepper
* 5 medium potatoes, peeled and cubed
* 5 medium carrots, peeled and cut into 3/4-inch slices
* 1 medium onion, chopped
* DILLED DUMPLINGS:
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon dill weed
* 1 egg
* 1/2 cup milk
Directions:
In a large resealable plastic bag, combine flour and venison; shake to coat. In a Dutch oven, brown meat in butter. Add water; stir to loosen browned bits from pan. Add bay leaves, bouillon, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Discard bay leaves. Add potatoes, carrots and onion. Cover and simmer for 25 minutes.
For dumplings, in a bowl, combine the flour, baking powder, salt and dill. Stir in the egg and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15 minutes (do not lift cover) or until dumplings test done. Serve immediately. Yield: 4 servings.
ok... venison stew is good with taters, maters, some peas.. carrots,, OR just dump the venison in a pressure cooker and make some venison and gravy!! yeaaaa thats the stuff.
Venison Roast recipe help please.?
I made a venison roast the other day in the crock pot, I cooked it on high for about 3 hrs that was the recomended time from the recipe I went by and it turned out very dry. I know that cooking venison is different that coking beef and pork because there isn't as much fat as the farm animals do. Did I cook it too long and is it ok if the roast is still a little pink inside.Do I add a pork roast with the venison while cooking or is there another way to make it more tender and moist?Venison Roast recipe help please.?
Venison, like so many other game animals and birds, suffers from the fact that it lacks a considerable amount of fat (you already noticed this and mentioned it). The problem is that if something has too little fat, even following the recipe exactly will often cause it to turn out too dry.
Marinading or brining the roast can work, as long as you have a recipe for game. The distinct flavors of game meats and birds can often require special recipes that will complement their unique and somewhat strong flavors. Avoid dry rubs, especially those with large amounts of salt, as this can draw out large amounts of moisture if allowed to remain on the meat for too long of a time.
In your case, I would recommend barding the outside with a layer of pork fat in the form of bacon. You can use whatever quality of bacon you wish, but I would recommend at medium-quality grade. Simply layer the bacon over the top of the roast the next time you attempt this recipe. The melting bacon fat will provide a substantial, lasting basting liquid that will help to keep the roast moister during cooking. Remove the bacon after the roast has finished cooking.
You can also try cooking at at a higher temperature (around 400 degrees) at the start to sear the outside and then try cooking at the recommended temperature or lower for the remaining time.
Perhaps try the oven next time instead of the crock pot. There is the possibility that you just cooked it for too long at too low a temperature. Whatever fat or moisture was in the roast might have been cooked out early, before the meat was anywhere close to being finished.
You can try to serve the roast with a little pink in the inside as long as you take care not to mishandle the roast before you cook it. Make certain that it doesn't spend too much time at room temperature before it goes in the oven.
Let the roast rest for at least 20-25 minutes and perhaps longer for larger cuts. This allows the meat fibers to relax and lets the juices spread out again in the meat. This is something that should be done for all roasts, as it will make for more natural moisture in the result.Venison Roast recipe help please.?
you cooked it far to long roast it in the oven on its own an hour maxi min yes it is ok if its a little pink inside
Venison tends to be a very dry meat when roasted, even crock pot cooked, not much you can do, except serve it with an onion gravy. Venison is best ground with some pork for the fat and made into meatloaf, barbeque or patties.
You need to braise it, season and sear off your roast, then add your liquid just enough to cover it and cook at a low temperature, it would also help if you would brine itcleansing formula
Venison, like so many other game animals and birds, suffers from the fact that it lacks a considerable amount of fat (you already noticed this and mentioned it). The problem is that if something has too little fat, even following the recipe exactly will often cause it to turn out too dry.
Marinading or brining the roast can work, as long as you have a recipe for game. The distinct flavors of game meats and birds can often require special recipes that will complement their unique and somewhat strong flavors. Avoid dry rubs, especially those with large amounts of salt, as this can draw out large amounts of moisture if allowed to remain on the meat for too long of a time.
In your case, I would recommend barding the outside with a layer of pork fat in the form of bacon. You can use whatever quality of bacon you wish, but I would recommend at medium-quality grade. Simply layer the bacon over the top of the roast the next time you attempt this recipe. The melting bacon fat will provide a substantial, lasting basting liquid that will help to keep the roast moister during cooking. Remove the bacon after the roast has finished cooking.
You can also try cooking at at a higher temperature (around 400 degrees) at the start to sear the outside and then try cooking at the recommended temperature or lower for the remaining time.
Perhaps try the oven next time instead of the crock pot. There is the possibility that you just cooked it for too long at too low a temperature. Whatever fat or moisture was in the roast might have been cooked out early, before the meat was anywhere close to being finished.
You can try to serve the roast with a little pink in the inside as long as you take care not to mishandle the roast before you cook it. Make certain that it doesn't spend too much time at room temperature before it goes in the oven.
Let the roast rest for at least 20-25 minutes and perhaps longer for larger cuts. This allows the meat fibers to relax and lets the juices spread out again in the meat. This is something that should be done for all roasts, as it will make for more natural moisture in the result.Venison Roast recipe help please.?
you cooked it far to long roast it in the oven on its own an hour maxi min yes it is ok if its a little pink inside
Venison tends to be a very dry meat when roasted, even crock pot cooked, not much you can do, except serve it with an onion gravy. Venison is best ground with some pork for the fat and made into meatloaf, barbeque or patties.
You need to braise it, season and sear off your roast, then add your liquid just enough to cover it and cook at a low temperature, it would also help if you would brine it
Redbone cooking has a Venison sausage, grits dish & I need the recipe? dated 7/2/06?
Maybe it's in the book:
http://www.redbone.org/gallery_recipeboo鈥?/a>
http://www.redbone.org/gallery_recipeboo鈥?/a>
Did anyone have any problems with Nature's Recipe Venison Meal & Rice Dog Food ? ?
My dog is a chihuahua mix. She was itching and nibbling quite a lot so we are switching her food. Petsmart recommended Natures Recipe Venison Dry Food. Anyone have any problems or use this with their pet who has allergies? I want to find the best allergy food i can that isnt junk and isnt stripped of the nutrients she needs and doesnt cost a fortune either.
Ingredients: Venison meal, ground rice, oatmeal, pearled barley, chicken fat (preserved with mixed tocopherols), pea protein, animal digest, potassium chloride, minerals (zinc proteinate, ferrous sulfate, zinc oxide, iron proteinate, copper sulfate, copper proteinate, manganese proteinate, manganous oxide, calcium iodate, sodium selenite), yeast culture, vitamins (vitamin E supplement, L-ascorbyl-2-polyphosphate (source of vitamin C), inositol, niacin supplement, vitamin A supplement, d-calcium pantothenate, thiamine mononitrate, beta-carotene, riboflavin supplement, pyridoxine hydrochloride, menadione sodium bisulfite complex, vitamin D3 supplement, folic acid, biotin, vitamin B12 supplement), choline chloride, yucca schidigera, rosemary extract.
Guaranteed Analysis:
Crude Protein 22.0%
Crude Fat 10.0%
Crude Fiber 4.0%
Moisture 10.0%
Iron 200 mg/kg
Copper 10 mg/kg
Zinc 150 mg/kg
Selenium 0.3 mg/kg
Vitamin E 100 IU/kg
Omega 6 fatty acids* 1.50%
Omega 3 fatty acids* 0.07%
Beta-Carotene* 4 mg/kg
* Not recognized as an essential nutrient by AAFCO dog food nutrient profiles.Did anyone have any problems with Nature's Recipe Venison Meal %26amp; Rice Dog Food ? ?
First off if you dog has any allergies you need to take him of all foods with grains!!
here are a few really good foods!
Taste of the wild
EVO
solid gold barking at the moon
Blue Wilderness
wellness core
orijen
http://www.dogfoodanalysis.com/dog_food_鈥?/a>Did anyone have any problems with Nature's Recipe Venison Meal %26amp; Rice Dog Food ? ?
Hi... :)
I have had my dogs on Nature's Recipe Farm Stand Selects before. Its a pretty good food. It has some questionable things in it though like the animal digest. Is your dog allergic to the fillers like wheat and corn? You could also try something like Merrick, Wellness, Blue Buffalo, Chicken Soup, Solid Gold, etc....
We do homemade dog food and none of that kibble or wet food. It is terrible for your dog. We used to but since switching over, my dog has never been healthier.
Check out http://www.barkingchef.com/Why.html
Good for you to care for your dogs nutrition.
I would stay away from it. It has menadione in it, which can kill your dog.
Take it back tomorrow say you are unsatisfied and then go look for blue buffalo or innova.
http://www.dogfoodproject.com/index.php?鈥?/a> (go to the very bottom to find menadione. Other stuff is in the food too, all of it will be explained on this page).
http://www.dogfoodproject.com/index.php?鈥?/a>
Just incase the cost shocks you, its the intital price, not the real price.
You may want to look into grain free too. Especially if its allergies.
try taste of the wild(google for the homepage and where to buy will be there).
Ingredients: Venison meal, ground rice, oatmeal, pearled barley, chicken fat (preserved with mixed tocopherols), pea protein, animal digest, potassium chloride, minerals (zinc proteinate, ferrous sulfate, zinc oxide, iron proteinate, copper sulfate, copper proteinate, manganese proteinate, manganous oxide, calcium iodate, sodium selenite), yeast culture, vitamins (vitamin E supplement, L-ascorbyl-2-polyphosphate (source of vitamin C), inositol, niacin supplement, vitamin A supplement, d-calcium pantothenate, thiamine mononitrate, beta-carotene, riboflavin supplement, pyridoxine hydrochloride, menadione sodium bisulfite complex, vitamin D3 supplement, folic acid, biotin, vitamin B12 supplement), choline chloride, yucca schidigera, rosemary extract.
Guaranteed Analysis:
Crude Protein 22.0%
Crude Fat 10.0%
Crude Fiber 4.0%
Moisture 10.0%
Iron 200 mg/kg
Copper 10 mg/kg
Zinc 150 mg/kg
Selenium 0.3 mg/kg
Vitamin E 100 IU/kg
Omega 6 fatty acids* 1.50%
Omega 3 fatty acids* 0.07%
Beta-Carotene* 4 mg/kg
* Not recognized as an essential nutrient by AAFCO dog food nutrient profiles.Did anyone have any problems with Nature's Recipe Venison Meal %26amp; Rice Dog Food ? ?
First off if you dog has any allergies you need to take him of all foods with grains!!
here are a few really good foods!
Taste of the wild
EVO
solid gold barking at the moon
Blue Wilderness
wellness core
orijen
http://www.dogfoodanalysis.com/dog_food_鈥?/a>Did anyone have any problems with Nature's Recipe Venison Meal %26amp; Rice Dog Food ? ?
Hi... :)
I have had my dogs on Nature's Recipe Farm Stand Selects before. Its a pretty good food. It has some questionable things in it though like the animal digest. Is your dog allergic to the fillers like wheat and corn? You could also try something like Merrick, Wellness, Blue Buffalo, Chicken Soup, Solid Gold, etc....
We do homemade dog food and none of that kibble or wet food. It is terrible for your dog. We used to but since switching over, my dog has never been healthier.
Check out http://www.barkingchef.com/Why.html
Good for you to care for your dogs nutrition.
I would stay away from it. It has menadione in it, which can kill your dog.
Take it back tomorrow say you are unsatisfied and then go look for blue buffalo or innova.
http://www.dogfoodproject.com/index.php?鈥?/a> (go to the very bottom to find menadione. Other stuff is in the food too, all of it will be explained on this page).
http://www.dogfoodproject.com/index.php?鈥?/a>
Just incase the cost shocks you, its the intital price, not the real price.
You may want to look into grain free too. Especially if its allergies.
try taste of the wild(google for the homepage and where to buy will be there).
Good recipe for venison stew? Ask y'alls wives!?
I was thinking of trying something like chicken and dumplings...except replacing the chicken with venison. But any ideas are welcome.
Usually we will deep fry it like country fried steak.Good recipe for venison stew? Ask y'alls wives!?
When we process our deers in the fall, my husband and I specifically cut stew meat for making stews. Here's the recipe I use.
about 5 cups of water
2 pounds venison chunked, trim all the fat if possible
4 medium/large potatoes chunked
1 large onion large dices
1/2 of a bay leaf ( I leave this out, I don't like it)
1/2 can of diced tomotes with juice, I like using the roma tomatoes that I have blanched and put away for the winter
3 cloves of fresh garlic minced
6 beef bullion cubes
2 TSP of Worcestershire sauce
1 pound of baby carrots or less if you like
2 celery stalks sliced
1 pound peas if desired, (not me!)
salt and pepper to taste
1/4 cup of water with 3 T of cornstarch set aside
In a crockpot set on high, combine the water, bullion, venison, Worcestershire sauce, bay leaf 1/2, garlic and onion. Let this come to a simmer and leave for about 4 hours. Add potatoes, celery, tomotoes, peas and baby carrots and let it come back to a simmer for another 2 hours.
Test the meat and veggies for tenderness and thinken if dersired with the cornstarch mixture slowly! You can also thinken with rue if you wish. I keep kosher so prefer the cornstarch.
I eat mine with Mazah.
You can serve with biscuits, or serve over biscuits.
Baking Powder Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening
1 cup buttermilk or milk
Preheat oven to 425 degrees F. Lightly grease a baking sheet.
In a bowl mix the flour, baking powder, and salt. Cut in the shortening until the mixture has pea sized lumps. Add milk and mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet. Or you can roll out on floured countertop and cut into biscuits.
Bake for 12 to 15 minutes in the preheated oven, until golden brown.
This same recipe makes drop dead delicious dumplings too, I only use a 1/2 T of baking powder for dumplings, don't thicken your stew and drop your flour covered dough into the stew, (I cut mine into strips on a floured cutting board) you've got dumplings, allow to rise to the top and cook for about 7-10 mins and done.
Enjoy, my husband does. I use basically the same recipe to make him (not me) squirrel and dumplings only using chicken stock and a pinch of summer savory, instead and leave out the Worcestershire sauce and bay leaf.Good recipe for venison stew? Ask y'alls wives!?
Here ya go love:
Venison Dumpling Stew
Ingredients:
* 1/4 cup all-purpose flour
* 1 pound venison stew meat, cut into 1-inch cubes
* 3 tablespoons butter
* 4 to 5 cups water
* 10 bay leaves
* 2 teaspoons beef bouillon granules
* 3 tablespoons Worcestershire sauce
* 1 teaspoon salt
* 1/2 to 3/4 teaspoon pepper
* 5 medium potatoes, peeled and cubed
* 5 medium carrots, peeled and cut into 3/4-inch slices
* 1 medium onion, chopped
* DILLED DUMPLINGS:
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon dill weed
* 1 egg
* 1/2 cup milk
Directions:
In a large resealable plastic bag, combine flour and venison; shake to coat. In a Dutch oven, brown meat in butter. Add water; stir to loosen browned bits from pan. Add bay leaves, bouillon, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Discard bay leaves. Add potatoes, carrots and onion. Cover and simmer for 25 minutes.
For dumplings, in a bowl, combine the flour, baking powder, salt and dill. Stir in the egg and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15 minutes (do not lift cover) or until dumplings test done. Serve immediately. Yield: 4 servings.
ok... venison stew is good with taters, maters, some peas.. carrots,, OR just dump the venison in a pressure cooker and make some venison and gravy!! yeaaaa thats the stuff.
Usually we will deep fry it like country fried steak.Good recipe for venison stew? Ask y'alls wives!?
When we process our deers in the fall, my husband and I specifically cut stew meat for making stews. Here's the recipe I use.
about 5 cups of water
2 pounds venison chunked, trim all the fat if possible
4 medium/large potatoes chunked
1 large onion large dices
1/2 of a bay leaf ( I leave this out, I don't like it)
1/2 can of diced tomotes with juice, I like using the roma tomatoes that I have blanched and put away for the winter
3 cloves of fresh garlic minced
6 beef bullion cubes
2 TSP of Worcestershire sauce
1 pound of baby carrots or less if you like
2 celery stalks sliced
1 pound peas if desired, (not me!)
salt and pepper to taste
1/4 cup of water with 3 T of cornstarch set aside
In a crockpot set on high, combine the water, bullion, venison, Worcestershire sauce, bay leaf 1/2, garlic and onion. Let this come to a simmer and leave for about 4 hours. Add potatoes, celery, tomotoes, peas and baby carrots and let it come back to a simmer for another 2 hours.
Test the meat and veggies for tenderness and thinken if dersired with the cornstarch mixture slowly! You can also thinken with rue if you wish. I keep kosher so prefer the cornstarch.
I eat mine with Mazah.
You can serve with biscuits, or serve over biscuits.
Baking Powder Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening
1 cup buttermilk or milk
Preheat oven to 425 degrees F. Lightly grease a baking sheet.
In a bowl mix the flour, baking powder, and salt. Cut in the shortening until the mixture has pea sized lumps. Add milk and mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet. Or you can roll out on floured countertop and cut into biscuits.
Bake for 12 to 15 minutes in the preheated oven, until golden brown.
This same recipe makes drop dead delicious dumplings too, I only use a 1/2 T of baking powder for dumplings, don't thicken your stew and drop your flour covered dough into the stew, (I cut mine into strips on a floured cutting board) you've got dumplings, allow to rise to the top and cook for about 7-10 mins and done.
Enjoy, my husband does. I use basically the same recipe to make him (not me) squirrel and dumplings only using chicken stock and a pinch of summer savory, instead and leave out the Worcestershire sauce and bay leaf.Good recipe for venison stew? Ask y'alls wives!?
Here ya go love:
Venison Dumpling Stew
Ingredients:
* 1/4 cup all-purpose flour
* 1 pound venison stew meat, cut into 1-inch cubes
* 3 tablespoons butter
* 4 to 5 cups water
* 10 bay leaves
* 2 teaspoons beef bouillon granules
* 3 tablespoons Worcestershire sauce
* 1 teaspoon salt
* 1/2 to 3/4 teaspoon pepper
* 5 medium potatoes, peeled and cubed
* 5 medium carrots, peeled and cut into 3/4-inch slices
* 1 medium onion, chopped
* DILLED DUMPLINGS:
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon dill weed
* 1 egg
* 1/2 cup milk
Directions:
In a large resealable plastic bag, combine flour and venison; shake to coat. In a Dutch oven, brown meat in butter. Add water; stir to loosen browned bits from pan. Add bay leaves, bouillon, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Discard bay leaves. Add potatoes, carrots and onion. Cover and simmer for 25 minutes.
For dumplings, in a bowl, combine the flour, baking powder, salt and dill. Stir in the egg and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15 minutes (do not lift cover) or until dumplings test done. Serve immediately. Yield: 4 servings.
ok... venison stew is good with taters, maters, some peas.. carrots,, OR just dump the venison in a pressure cooker and make some venison and gravy!! yeaaaa thats the stuff.
What's a good recipe for venison?
Here's a link to a fantastic venison and red wine casserole recipe:What's a good recipe for venison?
Steaks:- Venison
6 Boneless venison steaks (4 to 6 ounces each)
½ C. White Vinegar
½ C. Tomato Sauce (ketchup)
¼ C. Vegetable oil
¼ C. Worcestershire sauce
4 Garlic cloves, minced
1½ t. Ground mustard
½ t. Salt
½ t. Pepper
Place venison in a large resealable plastic bag. In a bowl, combine the remaining ingredients.
Pour half over the venison; seal bag and turn to coat.
Refrigerate overnight. Refrigerate remaining marinade.
Drain and discard marinade from steaks.
Grill (broil) 3”-4” in. from the heat for 4 minutes.
Turn; baste with reserved marinade. Grill 4 minutes longer, basting often, or until a meat thermometer reads 160° for medium or 170° for well-done.
What's a good recipe for venison?
Vension Scaloppini Try That, You got everything Else You may need to go to the store for Some Vension Ask them if they have it, If not tell them where they do it looks like a Rare Breed of Meat In My Opinion, but its True Game Meat Best let your Husband go Deer Hunting in Door County or somewhere in Northern Wisconsin, have the Men bring it Home Like Milwaukee, Madison, Chicago and You cook the Meat at Home Follow directions and Don't let The meat Rot.
INGREDIENTS (Nutrition)
1 egg
1/3 cup light cream
1 cup fine bread crumbs
1 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 1/2 pounds boneless venison roast
salt and pepper to taste
1/4 cup all-purpose flour for dredging
1/4 cup butter
1 clove garlic, minced
1/2 cup dry sherry or Marsala wine
1/2 cup venison broth, beef broth, or water
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Stir together the eggs and cream, and set aside. Combine the bread crumbs, Parmesan, and minced parsley in a large bowl; set aside.
Slice venison roast into serving size portions, 3/8 inch thick. Pound with a meat mallet to about 1/4 inch thickness. Season to taste with salt and pepper, then dredge in flour, shaking off the excess. Dip the venison into the egg, then press into the bread crumbs.
Melt butter in an oven-safe frying pan with lid. Cook garlic until fragrant, then add the breaded venison, and cook on both sides until browned. Pour in sherry and venison broth. Bring to a simmer, cover, then transfer to the oven and bake until the venison is tender, about 45 minutes.
Deer Roast
Hind quarter of deer
salt and pepper
several cloves of garlic
3 onions, sliced
16 ounce creamy Italian dressing
3 apples, quartered
6 carrots, peeled and sliced
6 potatoes, quartered
Clean meat, cut slits throughout. Place garlic and onion slices in slits. Place in large roasting pan, sprinkle with salt and pepper to taste. Place apples, carrots and potatoes in pan. Pour entire bottle of Italian dressing over all. Cover and seal well with aluminum foil. Bake in slow oven, 300 degrees for 12 hours, or until meat is tender.
I always keep my venison recipes simple; I might use ground venison for chili or tacos; or I take chops or steaks and cook them in EVOO with some black pepper...simple and enhances the flavor.
I have found that ground venison and ground sausage go great in a traditional chili recipe
Steaks:- Venison
6 Boneless venison steaks (4 to 6 ounces each)
½ C. White Vinegar
½ C. Tomato Sauce (ketchup)
¼ C. Vegetable oil
¼ C. Worcestershire sauce
4 Garlic cloves, minced
1½ t. Ground mustard
½ t. Salt
½ t. Pepper
Place venison in a large resealable plastic bag. In a bowl, combine the remaining ingredients.
Pour half over the venison; seal bag and turn to coat.
Refrigerate overnight. Refrigerate remaining marinade.
Drain and discard marinade from steaks.
Grill (broil) 3”-4” in. from the heat for 4 minutes.
Turn; baste with reserved marinade. Grill 4 minutes longer, basting often, or until a meat thermometer reads 160° for medium or 170° for well-done.
What's a good recipe for venison?
Vension Scaloppini Try That, You got everything Else You may need to go to the store for Some Vension Ask them if they have it, If not tell them where they do it looks like a Rare Breed of Meat In My Opinion, but its True Game Meat Best let your Husband go Deer Hunting in Door County or somewhere in Northern Wisconsin, have the Men bring it Home Like Milwaukee, Madison, Chicago and You cook the Meat at Home Follow directions and Don't let The meat Rot.
INGREDIENTS (Nutrition)
1 egg
1/3 cup light cream
1 cup fine bread crumbs
1 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 1/2 pounds boneless venison roast
salt and pepper to taste
1/4 cup all-purpose flour for dredging
1/4 cup butter
1 clove garlic, minced
1/2 cup dry sherry or Marsala wine
1/2 cup venison broth, beef broth, or water
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Stir together the eggs and cream, and set aside. Combine the bread crumbs, Parmesan, and minced parsley in a large bowl; set aside.
Slice venison roast into serving size portions, 3/8 inch thick. Pound with a meat mallet to about 1/4 inch thickness. Season to taste with salt and pepper, then dredge in flour, shaking off the excess. Dip the venison into the egg, then press into the bread crumbs.
Melt butter in an oven-safe frying pan with lid. Cook garlic until fragrant, then add the breaded venison, and cook on both sides until browned. Pour in sherry and venison broth. Bring to a simmer, cover, then transfer to the oven and bake until the venison is tender, about 45 minutes.
Deer Roast
Hind quarter of deer
salt and pepper
several cloves of garlic
3 onions, sliced
16 ounce creamy Italian dressing
3 apples, quartered
6 carrots, peeled and sliced
6 potatoes, quartered
Clean meat, cut slits throughout. Place garlic and onion slices in slits. Place in large roasting pan, sprinkle with salt and pepper to taste. Place apples, carrots and potatoes in pan. Pour entire bottle of Italian dressing over all. Cover and seal well with aluminum foil. Bake in slow oven, 300 degrees for 12 hours, or until meat is tender.
I always keep my venison recipes simple; I might use ground venison for chili or tacos; or I take chops or steaks and cook them in EVOO with some black pepper...simple and enhances the flavor.
I have found that ground venison and ground sausage go great in a traditional chili recipe
Recipe for a venison dish please. About 3lbs in weight. (I think)?
Leg joint, with bone in. Never having cooked venison before, I'm stumped. None of my recipe books can help. Can anyone out there?Recipe for a venison dish please. About 3lbs in weight. (I think)?
Treat it just like a Beef Roast:
Venison Roast
Ingredients:
3 lb Chunk of venison roast
2 c Onion - Cut up (2 in. Pieces)
2 c Potato - Cut up ';
1 c Carrots - cut up ';
1 c Fresh mushrooms - sliced
2 tb Liquid smoke
3 tb (or more) Worchestershire Sauce
3 tb (or more) Soy Sauce
1/2 c Beef broth
Instructions:
Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).
Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).Recipe for a venison dish please. About 3lbs in weight. (I think)?
ask the deer (LOL)
i would treat it just like chicken its a lovely meat you will enjoy.
Roast Venison
Ingredients
(6 servings)
4 lb Venison roast; elk,moose,or deer)
2 tb Flour
2 Cloves garlic (minced)
2 tb Brown sugar
1 ts Prepared mustard
1 tb Worcestershire sauce
1/4 c Vinegar or lemon juice
1 lg Onion (sliced)
1 cn Tomatoes (14 oz can)
MARINADE
1/2 c Vinegar
2 Cloves garlic (minced)
2 tb Salt
Cold water to cover meat
Instructions
Marinade the venison over night in the refrigerator. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for ';red'; meats
If you only weigh three pounds I would make sure that whatever you cook, it's a big dinner. You need to put on some weight.
OH, DEER ,DEER, ME..........
being a chef and scottish, venison is always on my menus, dont roast like all are to tell you, trim and dice the meat, cook in a pan on high heat with normal veg oil, add chopped onions and garlic and seal all that lovely meat, now add red wine and let the juices cook away on high heat remember, b4 the wine and juices are gone season the meat and add vegetable stock with juniper seeds, very tasty, ill explain, add double cream and gently simmer, whole process is about 15 mins, dont roast the venison, although it is nice but im a meat lover so dont wanna cook the flavours out of it, its too easy to overcook
Treat it just like a Beef Roast:
Venison Roast
Ingredients:
3 lb Chunk of venison roast
2 c Onion - Cut up (2 in. Pieces)
2 c Potato - Cut up ';
1 c Carrots - cut up ';
1 c Fresh mushrooms - sliced
2 tb Liquid smoke
3 tb (or more) Worchestershire Sauce
3 tb (or more) Soy Sauce
1/2 c Beef broth
Instructions:
Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).
Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).Recipe for a venison dish please. About 3lbs in weight. (I think)?
ask the deer (LOL)
i would treat it just like chicken its a lovely meat you will enjoy.
Roast Venison
Ingredients
(6 servings)
4 lb Venison roast; elk,moose,or deer)
2 tb Flour
2 Cloves garlic (minced)
2 tb Brown sugar
1 ts Prepared mustard
1 tb Worcestershire sauce
1/4 c Vinegar or lemon juice
1 lg Onion (sliced)
1 cn Tomatoes (14 oz can)
MARINADE
1/2 c Vinegar
2 Cloves garlic (minced)
2 tb Salt
Cold water to cover meat
Instructions
Marinade the venison over night in the refrigerator. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for ';red'; meats
If you only weigh three pounds I would make sure that whatever you cook, it's a big dinner. You need to put on some weight.
OH, DEER ,DEER, ME..........
being a chef and scottish, venison is always on my menus, dont roast like all are to tell you, trim and dice the meat, cook in a pan on high heat with normal veg oil, add chopped onions and garlic and seal all that lovely meat, now add red wine and let the juices cook away on high heat remember, b4 the wine and juices are gone season the meat and add vegetable stock with juniper seeds, very tasty, ill explain, add double cream and gently simmer, whole process is about 15 mins, dont roast the venison, although it is nice but im a meat lover so dont wanna cook the flavours out of it, its too easy to overcook
Does anyone have a good recipe for 'venison'...?
Ho Ho Ho!!! *wink!Does anyone have a good recipe for 'venison'...?
reindeer jerky! haha, I have actually had venison jerky but I don't know how the guy made it, but it was good and slightly spiceDoes anyone have a good recipe for 'venison'...?
I got one for Bambi Burgers
Believe it or not, I watched it on a tv programme. That chocolate mixes well with it. I kid u not.
I'll let you know on the 26th Dec... depending on what's in my Christmas stocking!cleansing formula
reindeer jerky! haha, I have actually had venison jerky but I don't know how the guy made it, but it was good and slightly spiceDoes anyone have a good recipe for 'venison'...?
I got one for Bambi Burgers
Believe it or not, I watched it on a tv programme. That chocolate mixes well with it. I kid u not.
I'll let you know on the 26th Dec... depending on what's in my Christmas stocking!
Recipe for saddle of venison.?
Am in desperate need of a good recipe for roasting a saddle of venison. Any tips for a marinade as well?Recipe for saddle of venison.?
http://thefoody.com/poultry/saddleveniso鈥?/a>
http://www.recipegoldmine.com/meatwild/m鈥?/a>
these should helpRecipe for saddle of venison.?
try www.foodnetwork.com
Roast Saddle of Venison
Marinade
1 1/4 cups water
2 2/3 cups dry red wine
2 teaspoons mustard seeds
2 bay leaves
1 teaspoon thyme
2 onions, sliced
1/2 teaspoon pepper
Seasoning
2 cloves of garlic, cut in slivers
1 teaspoon salt
Sauce
To drippings in pan add:
1/2 Cup of Sour Cream
1 small glass of currant jelly
1 teaspoon of brandy
Trim all fat off the venison. Soak meat in marinade for 24 hours, turning occasionally. Cut deep slits in meat and insert slivers of garlic in meat; salt it, and place in a 350 degree oven. Roast uncovered until tender, about 2 hours for a young buck, 4 hours for an older buck, (time varies with age of animal), baste frequently with marinade and then with meat drippings. Remove meat and add sauce ingredients to drippings in roasting pan; cook till the mixture thickens. Spoon sauce over servings of meat.
Cover it with half inch thick layer of pastry made from just flour and water, this retains the juices to keep it moist. That is the old fashioned way. But you can do it by putting lots of fat or oil on it all over, wrap it in foil and roast for 25 mins per pound at 170 centigrade 20 mins before cooking finishes remove the covering if be the dough or the foil, put plenty of flour over it and replace in oven to finish cooking, serve with veg and thick gravy and cranberry. either sauce or jelly. Enjoy it.
http://thefoody.com/poultry/saddleveniso鈥?/a>
http://www.recipegoldmine.com/meatwild/m鈥?/a>
these should helpRecipe for saddle of venison.?
try www.foodnetwork.com
Roast Saddle of Venison
Marinade
1 1/4 cups water
2 2/3 cups dry red wine
2 teaspoons mustard seeds
2 bay leaves
1 teaspoon thyme
2 onions, sliced
1/2 teaspoon pepper
Seasoning
2 cloves of garlic, cut in slivers
1 teaspoon salt
Sauce
To drippings in pan add:
1/2 Cup of Sour Cream
1 small glass of currant jelly
1 teaspoon of brandy
Trim all fat off the venison. Soak meat in marinade for 24 hours, turning occasionally. Cut deep slits in meat and insert slivers of garlic in meat; salt it, and place in a 350 degree oven. Roast uncovered until tender, about 2 hours for a young buck, 4 hours for an older buck, (time varies with age of animal), baste frequently with marinade and then with meat drippings. Remove meat and add sauce ingredients to drippings in roasting pan; cook till the mixture thickens. Spoon sauce over servings of meat.
Cover it with half inch thick layer of pastry made from just flour and water, this retains the juices to keep it moist. That is the old fashioned way. But you can do it by putting lots of fat or oil on it all over, wrap it in foil and roast for 25 mins per pound at 170 centigrade 20 mins before cooking finishes remove the covering if be the dough or the foil, put plenty of flour over it and replace in oven to finish cooking, serve with veg and thick gravy and cranberry. either sauce or jelly. Enjoy it.
Need a good recipe for venison tenderloin?
first of all, put it in cold water and sprinkle a small amount of salt over the meat,this will draw out any wild taste. then cut into medallions,flour ,salt and pepper,and fry in butter/canola oil, will brown nicely and be very tender.
Venison Recipe Ideas?
I have some venison meat, it is grounded up like the type of meat that you would use for hamburgers. I know that I could make hamburgers out of it, but I am looking for something different. Does anyone have any ideas of things I can use it for? Anyone have any recipe suggestions? Any cooking hits, techniques, or tips? This is going to be my first time cooking venison so anything that you can tell me will be greatly appreciated. Thank you.Venison Recipe Ideas?
GROUND VENISON CASSEROLE
1 lb. ground venison
1 lg. onion, chopped
1 med. bell pepper
1 clove garlic
1 can tomato soup
1 can cream of mushroom soup
1 can Cheddar cheese soup
1 sm. pkg. spaghetti
Brown meat, onions, pepper and garlic. Drain well. Cook spaghetti. Mix soups together, then add meat and spaghetti. Top with cheese.
Note: May use lean ground beef instead of venison and you may also substitute macaroni for spaghetti
GROUND VENISON STEW
2 cloves garlic
1 onion, sliced
3 tbsp. shortening
2 tbsp. ground venison
1 can tomato sauce
1 c. water
3 potatoes, quartered
6 carrots, halved
2 bay leaves
Salt and pepper
1 sm. can English peas
1 sm. can corn
Fry onion and chopped garlic in shortening, add meat and brown. Add tomato sauce and water, simmer 1 hour. Remove garlic, add carrots, pepper, corn, peas, and potatoes. Salt to taste. Cook 30 minutes or until vegetables are tender.
Also good done in crock pot.
Venison Chili
1 pound dry kidney beans
1 pound ground venison
1 pound venison stew meat, in 1/2-inch chunks
2 tablespoons oil
2 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
28-ounce can tomatoes, diced
1 large onion,diced
1 green pepper, diced
1 large green chili pepper, diced
1/4 teaspoon cumin
2 tablespoons parsley, chopped
1/4 cup masa flour or all purpose flour
Rinse beans and place in a large soup kettle. Add 2 quarts water and 2 teaspoons salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and saute for an hour. Drain the beans and add 1 1/2 quarts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into 1/2 cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve. Nothing satisfies more than chili on a cold night in deer camp.
And here is a great website with many many more:
http://www.feedtheneedsd.com/pdfs/SAH%20鈥?/a>
.
.Venison Recipe Ideas?
Venison Chili.
I'm not sure about the amount you have, but here are the general ingredients:
1lb of ground meat
4 cans of chili (pinto) beans
2 cans of kidney beans (optional or you can use pinto beans)
3 chili peppers
1 bell pepper
2 cloves of fresh garlic
1 sweet onion
chili powder
salt
water
beef base
Cook meat and scoop into a large pot. In the leftover grease saute onions, garlic, and peppers with grease (it will bring out the flavors). Add beans, and heat. Add seasonings to taste along with water and beef base to desired consistency. Let it cook together, and season accordingly.
Everyone has different tastes so I didn't add in the amount of seasonings. The best recommendation is to add a bit, let it cook/mix for awhile, and add more.
well you can make venison sausage it is really good and simple. maybe a little garlic saltnpepper it is delicious and is yummy around christmas time but venison is good in sausage patti form or as a burger
Mini-Meatloaf
1 1/2 pounds ground venison
1 cup tomato sauce
3/4 cup quick cooking oatmeal
2 egg whites, beaten
1/8 cup chopped green olives
salt and pepper to taste
Heat oven to 350 degrees. Spray cooking oil to coat 3 mini meatloaf pans. In a large bowl, combine all ingredients and mix thoroughly; kneading by hand is the easiest. Divide the mixture into three equal portions, shape them into loaves and transfer to the baking pans. Bake for 45 minutes.
Greek Artichoke Salsa:
1 six-ounce jar of marinated artichoke hearts drained and chopped
1 large fresh tomato, peeled and chopped
1/4 cup feta cheese, crumbled
sprinkling of oregano
salt and pepper to taste
pita bread
Combine the above and set aside. When meatloaves are done, toast pita bread on the oven rack for about five minutes. Serve the meatloaves with artichoke mixture and pita bread.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Venison Stroganoff
1 陆 Venison (steaks or roast)-Cut into strips or chunks
戮 cup flour
1 tsp. onion powder
1 tsp. garlic powder
录 tsp. salt
陆 tsp. pepper
录 cup extra virgin olive oil
2 TBL. Chopped garlic
2 cups chopped onion
录 cup Worcestershire sauce
14 陆 cans of beef broth
2 cups of water
16 oz. sliced fresh mushrooms
1 pint sour cream
12 oz. cooked egg noodles
Dredge venison strips through flour to coat well. Heat extra virgin olive oil on medium heat and add venison, stir until browned. Add garlic, onions, Worcestershire Sauce, beef broth and water. Simmer until tender (about 1 hour). Add mushrooms then cook about 5 more minutes. Add sour cream. Mix well and serve over noodles.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Venison Meatballs
1 pound ground venison
2/3 cup bread crumbs
1/3 cup Parmesan cheese
2 tsp. dried parsley
1 tsp. garlic powder
1/3 cup milk
2 eggs
salt and pepper to taste
your favorite spaghetti sauce
In a large mixing bowl, beat eggs with milk. Add bread crumbs, Parmesan cheese, parsley, and garlic powder mix well. Add ground meat and knead with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides then put them in a pan of spaghetti sauce and simmer, covered, for an hour. Serve with pasta.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Simple Venison Burgers
1 lb. ground venison patties
Aluminum foil
Onion
Salt and pepper
Butter
Wrap each venison burger patty in aluminum foil together with a slice of onion, 1 tbsp. of butter, and salt and pepper. Place patties right in red coals of an outdoor fire.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
';These tasty, juicy burgers make a change from normal beef patties.';
Venison Bacon Burgers Recipe
* 6 slices bacon, minced
* 2 tablespoons olive oil
* 1 teaspoon minced garlic
* 2 shallots, minced
* 2 pounds ground venison
* 1 tablespoon Worcestershire sauce
* 1 tablespoon chopped fresh parsley
* salt and pepper to taste
* 1 egg, beaten to mix
* 6 hamburger buns
Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
Preheat an outdoor grill for medium-high heat.
Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.
GROUND VENISON CASSEROLE
1 lb. ground venison
1 lg. onion, chopped
1 med. bell pepper
1 clove garlic
1 can tomato soup
1 can cream of mushroom soup
1 can Cheddar cheese soup
1 sm. pkg. spaghetti
Brown meat, onions, pepper and garlic. Drain well. Cook spaghetti. Mix soups together, then add meat and spaghetti. Top with cheese.
Note: May use lean ground beef instead of venison and you may also substitute macaroni for spaghetti
GROUND VENISON STEW
2 cloves garlic
1 onion, sliced
3 tbsp. shortening
2 tbsp. ground venison
1 can tomato sauce
1 c. water
3 potatoes, quartered
6 carrots, halved
2 bay leaves
Salt and pepper
1 sm. can English peas
1 sm. can corn
Fry onion and chopped garlic in shortening, add meat and brown. Add tomato sauce and water, simmer 1 hour. Remove garlic, add carrots, pepper, corn, peas, and potatoes. Salt to taste. Cook 30 minutes or until vegetables are tender.
Also good done in crock pot.
Venison Chili
1 pound dry kidney beans
1 pound ground venison
1 pound venison stew meat, in 1/2-inch chunks
2 tablespoons oil
2 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
28-ounce can tomatoes, diced
1 large onion,diced
1 green pepper, diced
1 large green chili pepper, diced
1/4 teaspoon cumin
2 tablespoons parsley, chopped
1/4 cup masa flour or all purpose flour
Rinse beans and place in a large soup kettle. Add 2 quarts water and 2 teaspoons salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and saute for an hour. Drain the beans and add 1 1/2 quarts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into 1/2 cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve. Nothing satisfies more than chili on a cold night in deer camp.
And here is a great website with many many more:
http://www.feedtheneedsd.com/pdfs/SAH%20鈥?/a>
.
.Venison Recipe Ideas?
Venison Chili.
I'm not sure about the amount you have, but here are the general ingredients:
1lb of ground meat
4 cans of chili (pinto) beans
2 cans of kidney beans (optional or you can use pinto beans)
3 chili peppers
1 bell pepper
2 cloves of fresh garlic
1 sweet onion
chili powder
salt
water
beef base
Cook meat and scoop into a large pot. In the leftover grease saute onions, garlic, and peppers with grease (it will bring out the flavors). Add beans, and heat. Add seasonings to taste along with water and beef base to desired consistency. Let it cook together, and season accordingly.
Everyone has different tastes so I didn't add in the amount of seasonings. The best recommendation is to add a bit, let it cook/mix for awhile, and add more.
well you can make venison sausage it is really good and simple. maybe a little garlic saltnpepper it is delicious and is yummy around christmas time but venison is good in sausage patti form or as a burger
Mini-Meatloaf
1 1/2 pounds ground venison
1 cup tomato sauce
3/4 cup quick cooking oatmeal
2 egg whites, beaten
1/8 cup chopped green olives
salt and pepper to taste
Heat oven to 350 degrees. Spray cooking oil to coat 3 mini meatloaf pans. In a large bowl, combine all ingredients and mix thoroughly; kneading by hand is the easiest. Divide the mixture into three equal portions, shape them into loaves and transfer to the baking pans. Bake for 45 minutes.
Greek Artichoke Salsa:
1 six-ounce jar of marinated artichoke hearts drained and chopped
1 large fresh tomato, peeled and chopped
1/4 cup feta cheese, crumbled
sprinkling of oregano
salt and pepper to taste
pita bread
Combine the above and set aside. When meatloaves are done, toast pita bread on the oven rack for about five minutes. Serve the meatloaves with artichoke mixture and pita bread.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Venison Stroganoff
1 陆 Venison (steaks or roast)-Cut into strips or chunks
戮 cup flour
1 tsp. onion powder
1 tsp. garlic powder
录 tsp. salt
陆 tsp. pepper
录 cup extra virgin olive oil
2 TBL. Chopped garlic
2 cups chopped onion
录 cup Worcestershire sauce
14 陆 cans of beef broth
2 cups of water
16 oz. sliced fresh mushrooms
1 pint sour cream
12 oz. cooked egg noodles
Dredge venison strips through flour to coat well. Heat extra virgin olive oil on medium heat and add venison, stir until browned. Add garlic, onions, Worcestershire Sauce, beef broth and water. Simmer until tender (about 1 hour). Add mushrooms then cook about 5 more minutes. Add sour cream. Mix well and serve over noodles.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Venison Meatballs
1 pound ground venison
2/3 cup bread crumbs
1/3 cup Parmesan cheese
2 tsp. dried parsley
1 tsp. garlic powder
1/3 cup milk
2 eggs
salt and pepper to taste
your favorite spaghetti sauce
In a large mixing bowl, beat eggs with milk. Add bread crumbs, Parmesan cheese, parsley, and garlic powder mix well. Add ground meat and knead with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides then put them in a pan of spaghetti sauce and simmer, covered, for an hour. Serve with pasta.
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Simple Venison Burgers
1 lb. ground venison patties
Aluminum foil
Onion
Salt and pepper
Butter
Wrap each venison burger patty in aluminum foil together with a slice of onion, 1 tbsp. of butter, and salt and pepper. Place patties right in red coals of an outdoor fire.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
';These tasty, juicy burgers make a change from normal beef patties.';
Venison Bacon Burgers Recipe
* 6 slices bacon, minced
* 2 tablespoons olive oil
* 1 teaspoon minced garlic
* 2 shallots, minced
* 2 pounds ground venison
* 1 tablespoon Worcestershire sauce
* 1 tablespoon chopped fresh parsley
* salt and pepper to taste
* 1 egg, beaten to mix
* 6 hamburger buns
Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
Preheat an outdoor grill for medium-high heat.
Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.
Favorite venison recipe, please?
Thanks.Favorite venison recipe, please?
Marinated Backstrap put on the grill and cooked medium rare and wash it down with a good bottle of Merlot. Favorite venison recipe, please?
This one;
Slow Cooker Venison Roast - simple and tasty,
3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
1/4 teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours. serves 6
============
BBQ Venison meatloaf:
1lb ground venison
1/4-1/3 cup BBQ sauce (bottled or home-made)
1/2 cup bread crumbs
1 egg
salt and pepper
Mix everything together, form it into a loaf shape, brush a bit more of the sauce over the top, and bake at 350* for about an hour or until thoroughly cooked. I usually cook this on a foil-lined cookie sheet rather than in a loaf pan. The same mix also makes great burgers- just form it into patties and put them on a medium grill until they're thoroughly cooked- usually about 20 minutes on my grill. Top with mozzarella cheese and a little more of the BBQ sauce, and enjoy!
--------------------------------------鈥?br>
Venison Tenderloin
Marinade:
Wine
Garlic
Flaked hot peppers
Soy sauce
Venison tenderloin
Seasoned flour
Oil
Marinate meat and cut up into pieces, size by your preference. Dredge with a thin layer of the seasoned flour. Cook through in hot oil, flipping periodically until all of the pieces are brown. The flour creates a nice crispy texture.
--------------------------------------鈥?br>
Venison Stroganoff
(Chelsea Herrick)
Extra virgin olive oil
Venison steaks or roast
Cooked noodles or rice
Coating mixture:
Flour
Onion powder
Garlic powder
Salt
Pepper
Sauce:
Chopped onions
Chopped garlic
Worchester sauce
2 cans of beef broth
16 oz of sliced mushrooms
Water
Cut the venison into approximate three inch strips or chunks; be sure to remove all of the fat and connective tissue off of the meat. Mix flour, garlic powder, and onion powder in a bowl, this will help form the sauce. Dredge the cut meat into this mixture, making sure to create a thick coating on its entire surface.
Using a large saucepan or electric skillet, heat extra virgin olive oil until it is almost sizzling. Once the meat is fully coated, brown it in the pan for approximately three minutes, or until fully browned. After all of the venison is browned, add the rest of the coating mixture to the pan. Mix in chopped onions and garlic, water and two cans of beef broth. Placing the lid on the pan, allow the food to simmer for approximately one hour. Add 16 oz of sliced onions and simmer until they are tender, approximately 5 minutes. Finally stir in 8 oz of sour cream and cooked noodles, allowing them to sit a couple of minutes for them to fully set. Serve over cooked noodles or rice.
---------------------------------
Provencal Style Venison Stew
Marinade
6 ounces of olive oil
One sliced carrot
One sliced onion
1/2 head of celery, cut into one inch chunks
1/2 cup white wine
1/2 cup wine vinegar
4 or 5 stalks of parsley
4 shallots
3 cloves of garlic
1 teaspoon dried thyme
2 bay leaves
1 teaspoon rosemary
6 black peppercorns
Salt
Heat the olive oil and brown slightly the carrot, onion, and celery. Add the remaining ingredients to the browned vegetables. Simmer for 30 minutes. Permit to cool and then use as a marinade.
Ingredients
3 pounds of venison roast, cut into large slices
2 tablespoons bacon fat
Fresh herbs (use thyme, rosemary, oregano, marjoram) about 1/2 cup total
3 cloves of garlic, crushed
1/4 pound of bacon cut into cubes
3 or 4 carrots
3/4 pound pitted olives, black and green mixed (not canned olives but kalamati, nicoise, ascolane, picholines, etc. - to pit, pound olive with a mallet, cut the pit from the olive)
Salt and pepper
3 or 4 chopped tomatoes
Directions
Marinate the venison in the marinade for at least 24 hours.
Remove the venison from the marinade, reserving it, and saut茅 the meat in the bacon fat, cooking both sides. Put the meat in an oven proof casserole. Pour the marinade over it. Add a bit more wine if necessary. Add the fresh herbs, the garlic, the bacon, the carrots and the olives. If the olives are salty, you probably won't need more salt.
Cover the meat with tin foil. Put the lid on the casserole. Bake in a slow oven (about 275 degrees F) for at least 3 hours, or until meat is tender. Ten minutes before serving, defat the sauce and add the tomatoes.
Serve with lots of egg noodles, dressed with a bit of olive oil and parmesan cheese and a ladle of sauce from the stew.
Notes
If you prefer, you may use red wine in the marinade rather than white wine.
Deer chili
2lbs of ';deer-dog';
1 can kidney beans
1 can black beans
1 can stewed tomatoes
1/4 diced onion
and a dash of chili powder, garlic, oregano, salt, Tabasco, and cayenne pepper......YE-OW!
Let all that simmer in a crockpot at least 4 hours (precook the ground deer, of course) and eat up!
Finger steaks. Cut off all fat and cut into little chunks. Toss in seasoned flour and then fry in peanut oil. After frying pieces, put aside and use some of the remaining flour and add some milk to oil and make a gravy. Make some mashed potatoes and have some cleaned green onions and chow down.
Fried backstrap.
Salt Pepper
egg
flour
back strap.
beat eggs
dip back strap in egg yoke then in flour
fry in sautee pan with butter and season with salt %26amp; pepper or cracked peppercorn
add sauteed mushrooms and onions
simple, fast and tasty
yummy
Marinated Backstrap put on the grill and cooked medium rare and wash it down with a good bottle of Merlot. Favorite venison recipe, please?
This one;
Slow Cooker Venison Roast - simple and tasty,
3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
1/4 teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours. serves 6
============
BBQ Venison meatloaf:
1lb ground venison
1/4-1/3 cup BBQ sauce (bottled or home-made)
1/2 cup bread crumbs
1 egg
salt and pepper
Mix everything together, form it into a loaf shape, brush a bit more of the sauce over the top, and bake at 350* for about an hour or until thoroughly cooked. I usually cook this on a foil-lined cookie sheet rather than in a loaf pan. The same mix also makes great burgers- just form it into patties and put them on a medium grill until they're thoroughly cooked- usually about 20 minutes on my grill. Top with mozzarella cheese and a little more of the BBQ sauce, and enjoy!
--------------------------------------鈥?br>
Venison Tenderloin
Marinade:
Wine
Garlic
Flaked hot peppers
Soy sauce
Venison tenderloin
Seasoned flour
Oil
Marinate meat and cut up into pieces, size by your preference. Dredge with a thin layer of the seasoned flour. Cook through in hot oil, flipping periodically until all of the pieces are brown. The flour creates a nice crispy texture.
--------------------------------------鈥?br>
Venison Stroganoff
(Chelsea Herrick)
Extra virgin olive oil
Venison steaks or roast
Cooked noodles or rice
Coating mixture:
Flour
Onion powder
Garlic powder
Salt
Pepper
Sauce:
Chopped onions
Chopped garlic
Worchester sauce
2 cans of beef broth
16 oz of sliced mushrooms
Water
Cut the venison into approximate three inch strips or chunks; be sure to remove all of the fat and connective tissue off of the meat. Mix flour, garlic powder, and onion powder in a bowl, this will help form the sauce. Dredge the cut meat into this mixture, making sure to create a thick coating on its entire surface.
Using a large saucepan or electric skillet, heat extra virgin olive oil until it is almost sizzling. Once the meat is fully coated, brown it in the pan for approximately three minutes, or until fully browned. After all of the venison is browned, add the rest of the coating mixture to the pan. Mix in chopped onions and garlic, water and two cans of beef broth. Placing the lid on the pan, allow the food to simmer for approximately one hour. Add 16 oz of sliced onions and simmer until they are tender, approximately 5 minutes. Finally stir in 8 oz of sour cream and cooked noodles, allowing them to sit a couple of minutes for them to fully set. Serve over cooked noodles or rice.
---------------------------------
Provencal Style Venison Stew
Marinade
6 ounces of olive oil
One sliced carrot
One sliced onion
1/2 head of celery, cut into one inch chunks
1/2 cup white wine
1/2 cup wine vinegar
4 or 5 stalks of parsley
4 shallots
3 cloves of garlic
1 teaspoon dried thyme
2 bay leaves
1 teaspoon rosemary
6 black peppercorns
Salt
Heat the olive oil and brown slightly the carrot, onion, and celery. Add the remaining ingredients to the browned vegetables. Simmer for 30 minutes. Permit to cool and then use as a marinade.
Ingredients
3 pounds of venison roast, cut into large slices
2 tablespoons bacon fat
Fresh herbs (use thyme, rosemary, oregano, marjoram) about 1/2 cup total
3 cloves of garlic, crushed
1/4 pound of bacon cut into cubes
3 or 4 carrots
3/4 pound pitted olives, black and green mixed (not canned olives but kalamati, nicoise, ascolane, picholines, etc. - to pit, pound olive with a mallet, cut the pit from the olive)
Salt and pepper
3 or 4 chopped tomatoes
Directions
Marinate the venison in the marinade for at least 24 hours.
Remove the venison from the marinade, reserving it, and saut茅 the meat in the bacon fat, cooking both sides. Put the meat in an oven proof casserole. Pour the marinade over it. Add a bit more wine if necessary. Add the fresh herbs, the garlic, the bacon, the carrots and the olives. If the olives are salty, you probably won't need more salt.
Cover the meat with tin foil. Put the lid on the casserole. Bake in a slow oven (about 275 degrees F) for at least 3 hours, or until meat is tender. Ten minutes before serving, defat the sauce and add the tomatoes.
Serve with lots of egg noodles, dressed with a bit of olive oil and parmesan cheese and a ladle of sauce from the stew.
Notes
If you prefer, you may use red wine in the marinade rather than white wine.
Deer chili
2lbs of ';deer-dog';
1 can kidney beans
1 can black beans
1 can stewed tomatoes
1/4 diced onion
and a dash of chili powder, garlic, oregano, salt, Tabasco, and cayenne pepper......YE-OW!
Let all that simmer in a crockpot at least 4 hours (precook the ground deer, of course) and eat up!
Finger steaks. Cut off all fat and cut into little chunks. Toss in seasoned flour and then fry in peanut oil. After frying pieces, put aside and use some of the remaining flour and add some milk to oil and make a gravy. Make some mashed potatoes and have some cleaned green onions and chow down.
Fried backstrap.
Salt Pepper
egg
flour
back strap.
beat eggs
dip back strap in egg yoke then in flour
fry in sautee pan with butter and season with salt %26amp; pepper or cracked peppercorn
add sauteed mushrooms and onions
simple, fast and tasty
yummy
Does anyone have a simple easy recipe for venison? never cooked it before but fancied giving it a go!?
Simmer gently in red wine and stock with mushrooms and onions. Totally yummy!Does anyone have a simple easy recipe for venison? never cooked it before but fancied giving it a go!?
Mine is similar to your other answers but slightly different. A friend of ours told me to marinate venison in Coca Cola over night when I told him that I did not like the wild taste it has. The Coke gives it a slightly sweet taste. Usually, I slice the venison a little thinner than a beef steak and marinate it. Then when I cook it I use butter in a hot skillet and then a layer of sliced onions, then a small can of mushrooms partially drained. Then I put the venison in. After the onions start to soften,I put the venison down in under the onions so that it browns nicely. Oh and don't forget salt and pepper! When it is cooked thoroughly I serve it on buns with steak sauce or bbq sauce. If you are really feeling like a chef, I suppose you could make a BBQ sauce with the left over marinade- mix it with some ketchup, brown sugar, worcestershire, etc and cook/simmer until thick.
Also, crock pot cooking venison helps it to turn out tender every time. Ground venison is used exactly the same as hamburger. We mix our ground venison with beef- 1 part venison to 2 parts beef and notice only a very slight difference from 100 % beef. Another friend, who grinds their own venison, mixes the venison with raw bacon when they send it through the grinder. This adds fat and a little smoke flavor. Good luck!Does anyone have a simple easy recipe for venison? never cooked it before but fancied giving it a go!?
Roll it in flour and then fry in butter season with Lawyer's season salt. Cook slowly. Tenderloin is the best.
It really depends on what cut you have, or are going to buy!
Basically it is cooked in the same way you would cook any beef cut/joint. Timings are the same etc. however Venison has very little fat in it and is generally very lean, so when roasting one must add fat to the meat (cover it with streaky bacon) and keep roasting joints covered with foil until the last 20/30 minutes of cooking.
Now Venison is a gamey meat so dependent on how strong a flavour you like, marinade the joint in red wine, bay leaves, onions etc. Really anything you fancy putting in the marinade. The longer you marinade the meat, the stronger the flavour will become.
Venison makes excellent stews, game pie and if you have a haunch, superb roasting joints. Serve with redcurrant jelly and Yorkshire puddings with a lovely gravy made from the meat juices and reduced marinade. Stir some recurrant jelly into the gravy to give it extra flavour. Delicious! When are you having it? I'll be round for dinner!
The most important thing to remember is that it is a very lean meat, and will dry out easily. Always cook it slowly over a low heat. And always have a source of wet in with it while it is cooking. If you are roasting it, make sure that there is at least a half inch of water in the bottom of the pan at all times. (Which becomes convenient later for making gravy!) And I always cover the pan in the last half of the cooking process so that the meat gently steams--it comes out much more juicy.
Venison Stroganoff
INGREDIENTS
1 pound venison, cut into cubes
salt and pepper to taste
garlic powder to taste
1 onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles
1 (8 ounce) container sour cream
DIRECTIONS
Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
at http://indorecipe.com there are quite a few Venison recipes
here are the easiest ones
CHEROKEE PEPPER POT SOUP
INGREDIENTS:
1 lb Venison or beef short ribs Or shanks
2 qt Water
2 lg Onions, quartered
2 Ripe tomatoes, seeded and Diced
1 lg Sweet bell pepper, seeded And diced
1 c Fresh or frozen okra
1/2 c Diced potatoes
1/2 c Sliced carrots
1/2 c Fresh or frozen corn Kernels
1/4 c Chopped celery
Salt and ground pepper to Taste
Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and pepper. Serves 4 to 6.
Venison With Mushrooms
1 quart beef stock
1/2 cup chopped leeks
1/4 cup each, chopped: shallots and carrot
1 tomato, chopped
1/2 bunch fresh parsley (leaves only)
1/2 cup port wine
2 teaspoons tomato paste
1 rack of venison (8 ribs, about 2 pounds)
1/4 cup olive oil
2 cups sliced mixed exotic mushrooms (oyster, shiitake, portobello)
Salt and freshly ground black pepper, to taste. Chopped parsley or watercress for garnish (optional). In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste. Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to 3 cups. Strain and discard solids. Preheat oven to 425F. Place venison on a rack in a roasting pan and roast 25 minutes, just to medium rare. Remove venison from oven and set aside. (To add an optional crust on the top, brush 1 tablespoon Dijon mustard over roasted venison. Pat on about 1/2 to 3/4 cup dry seasoned bread crumbs. Return venison to oven until bread crumbs are browned.) Meanwhile, heat oil in skillet and add mushrooms; saute briefly, then season with salt and pepper. Pour about 1/4 cup sauce on each of 8 plates. Place 2 slices venison on each plate, atop sauce. Garnish with mushrooms and chopped parsley.
http://uktv.co.uk/food/item/aid/535235
Follow the link to the top 10 venison recipies - you are sure to find one...Even if you cook like me !!!
I do not like vension but my family does.
BEEF STROGANOFF OR VENISON STROGANOFF
4 c. meat cut in 1/4x1/4x1 1/2 inch strips (no fat) (if beef, use cheapest cut available)
1 c. chopped onions
2 c. sliced undrained canned mushrooms
2 cans beef stock or consomme
2 tbsp. flour
1 tsp. salt
Dash of nutmeg
2 c. sour cream
butter
Cook onions in butter in skillet until done. Separately, brown meat in butter, do not overcook. Combine meat, onions and mushrooms. Cook 10 minutes. Add consomme and cook 30 minutes.
Mix flour and seasonings with sour cream and add to mixture. Cook slowly about 2 hours or so. Serve over rice or noodles.
Yum! When cooking I disagree with most- I would have a sweet potato, garlic mash and a fruity(blueberry etc)/wine jus ready to go and then sear it only for a very short time on both sides as to get a nice crust but still keeping it tender and moist. Venison should be served rare before you start cooking let the meat rest at room temp (about an hour) before cooking so it is not cold in the middle when you go to eat it. Venison is a classy and expensive meat best to make the most of it by doing a fancy meal.
Mine is similar to your other answers but slightly different. A friend of ours told me to marinate venison in Coca Cola over night when I told him that I did not like the wild taste it has. The Coke gives it a slightly sweet taste. Usually, I slice the venison a little thinner than a beef steak and marinate it. Then when I cook it I use butter in a hot skillet and then a layer of sliced onions, then a small can of mushrooms partially drained. Then I put the venison in. After the onions start to soften,I put the venison down in under the onions so that it browns nicely. Oh and don't forget salt and pepper! When it is cooked thoroughly I serve it on buns with steak sauce or bbq sauce. If you are really feeling like a chef, I suppose you could make a BBQ sauce with the left over marinade- mix it with some ketchup, brown sugar, worcestershire, etc and cook/simmer until thick.
Also, crock pot cooking venison helps it to turn out tender every time. Ground venison is used exactly the same as hamburger. We mix our ground venison with beef- 1 part venison to 2 parts beef and notice only a very slight difference from 100 % beef. Another friend, who grinds their own venison, mixes the venison with raw bacon when they send it through the grinder. This adds fat and a little smoke flavor. Good luck!Does anyone have a simple easy recipe for venison? never cooked it before but fancied giving it a go!?
Roll it in flour and then fry in butter season with Lawyer's season salt. Cook slowly. Tenderloin is the best.
It really depends on what cut you have, or are going to buy!
Basically it is cooked in the same way you would cook any beef cut/joint. Timings are the same etc. however Venison has very little fat in it and is generally very lean, so when roasting one must add fat to the meat (cover it with streaky bacon) and keep roasting joints covered with foil until the last 20/30 minutes of cooking.
Now Venison is a gamey meat so dependent on how strong a flavour you like, marinade the joint in red wine, bay leaves, onions etc. Really anything you fancy putting in the marinade. The longer you marinade the meat, the stronger the flavour will become.
Venison makes excellent stews, game pie and if you have a haunch, superb roasting joints. Serve with redcurrant jelly and Yorkshire puddings with a lovely gravy made from the meat juices and reduced marinade. Stir some recurrant jelly into the gravy to give it extra flavour. Delicious! When are you having it? I'll be round for dinner!
The most important thing to remember is that it is a very lean meat, and will dry out easily. Always cook it slowly over a low heat. And always have a source of wet in with it while it is cooking. If you are roasting it, make sure that there is at least a half inch of water in the bottom of the pan at all times. (Which becomes convenient later for making gravy!) And I always cover the pan in the last half of the cooking process so that the meat gently steams--it comes out much more juicy.
Venison Stroganoff
INGREDIENTS
1 pound venison, cut into cubes
salt and pepper to taste
garlic powder to taste
1 onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles
1 (8 ounce) container sour cream
DIRECTIONS
Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
at http://indorecipe.com there are quite a few Venison recipes
here are the easiest ones
CHEROKEE PEPPER POT SOUP
INGREDIENTS:
1 lb Venison or beef short ribs Or shanks
2 qt Water
2 lg Onions, quartered
2 Ripe tomatoes, seeded and Diced
1 lg Sweet bell pepper, seeded And diced
1 c Fresh or frozen okra
1/2 c Diced potatoes
1/2 c Sliced carrots
1/2 c Fresh or frozen corn Kernels
1/4 c Chopped celery
Salt and ground pepper to Taste
Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and pepper. Serves 4 to 6.
Venison With Mushrooms
1 quart beef stock
1/2 cup chopped leeks
1/4 cup each, chopped: shallots and carrot
1 tomato, chopped
1/2 bunch fresh parsley (leaves only)
1/2 cup port wine
2 teaspoons tomato paste
1 rack of venison (8 ribs, about 2 pounds)
1/4 cup olive oil
2 cups sliced mixed exotic mushrooms (oyster, shiitake, portobello)
Salt and freshly ground black pepper, to taste. Chopped parsley or watercress for garnish (optional). In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste. Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to 3 cups. Strain and discard solids. Preheat oven to 425F. Place venison on a rack in a roasting pan and roast 25 minutes, just to medium rare. Remove venison from oven and set aside. (To add an optional crust on the top, brush 1 tablespoon Dijon mustard over roasted venison. Pat on about 1/2 to 3/4 cup dry seasoned bread crumbs. Return venison to oven until bread crumbs are browned.) Meanwhile, heat oil in skillet and add mushrooms; saute briefly, then season with salt and pepper. Pour about 1/4 cup sauce on each of 8 plates. Place 2 slices venison on each plate, atop sauce. Garnish with mushrooms and chopped parsley.
http://uktv.co.uk/food/item/aid/535235
Follow the link to the top 10 venison recipies - you are sure to find one...Even if you cook like me !!!
I do not like vension but my family does.
BEEF STROGANOFF OR VENISON STROGANOFF
4 c. meat cut in 1/4x1/4x1 1/2 inch strips (no fat) (if beef, use cheapest cut available)
1 c. chopped onions
2 c. sliced undrained canned mushrooms
2 cans beef stock or consomme
2 tbsp. flour
1 tsp. salt
Dash of nutmeg
2 c. sour cream
butter
Cook onions in butter in skillet until done. Separately, brown meat in butter, do not overcook. Combine meat, onions and mushrooms. Cook 10 minutes. Add consomme and cook 30 minutes.
Mix flour and seasonings with sour cream and add to mixture. Cook slowly about 2 hours or so. Serve over rice or noodles.
Yum! When cooking I disagree with most- I would have a sweet potato, garlic mash and a fruity(blueberry etc)/wine jus ready to go and then sear it only for a very short time on both sides as to get a nice crust but still keeping it tender and moist. Venison should be served rare before you start cooking let the meat rest at room temp (about an hour) before cooking so it is not cold in the middle when you go to eat it. Venison is a classy and expensive meat best to make the most of it by doing a fancy meal.
Does anyone have a good venison recipe as it is what we are having for Christmas.....?
Thanks in Advance!
BlueDoes anyone have a good venison recipe as it is what we are having for Christmas.....?
No, no please don't eat Bambi! If you're serious, I know you're a tried and true P%26amp;S woman, Blue, but the people in Cooking and Recipes are really helpful- give them a chance.Does anyone have a good venison recipe as it is what we are having for Christmas.....?
yes, i have cooked venison for 56 years. coat the meat with flour on both sides, pound the meat until tender with a meat tenderizer or a saucer. fry in butter or olive oil. add pnions, salt and pepper and garlic. it will make its own gravy. you may add stewed tomatoes if you like them.
im not a great cook
but i bet if u asked this in the cooking and recipes section you will get so many more answers!!cleansing formula
BlueDoes anyone have a good venison recipe as it is what we are having for Christmas.....?
No, no please don't eat Bambi! If you're serious, I know you're a tried and true P%26amp;S woman, Blue, but the people in Cooking and Recipes are really helpful- give them a chance.Does anyone have a good venison recipe as it is what we are having for Christmas.....?
yes, i have cooked venison for 56 years. coat the meat with flour on both sides, pound the meat until tender with a meat tenderizer or a saucer. fry in butter or olive oil. add pnions, salt and pepper and garlic. it will make its own gravy. you may add stewed tomatoes if you like them.
im not a great cook
but i bet if u asked this in the cooking and recipes section you will get so many more answers!!
Does anyone have a recipe for how to make Jerky out of Venison?
My friend gave me some Venison (Deer Meat), and I would like to know how can I make it into Venison Jerky?Does anyone have a recipe for how to make Jerky out of Venison?
3 lb. venison or beef
Select lean cuts of meat. Remove any fat around the edges. Flank steak, brisket or round steak can be used. I use both front shoulders from deer. For greatest tenderness slice very thinly, against the grain and cut into strips, no more than 1/4 inch thick. The following recipe is for about 3 pounds of meat. I don't weigh or measure, I approximate.
Marinate for at least 12 hours, the longer the better. After meat has marinated blot dry with paper towels.
MARINATE:
3 tbsp. soy sauce
4 tbsp. Worcestershire sauce
1/8 tsp. cayenne pepper
Pinch of white pepper
1/8 tsp. black pepper
1/4 tsp. garlic powder
4 tbsp. teriyaki sauce
Hickory liquid smoke (to suit taste)
Hot sauce (to suit taste)
Pork sausage seasoning (to suit taste)
Onion powder (to suit taste)
3 c. juice drained from banana peppers
Do Not use salt!
Combine all ingredients, blend well. Add meat, stir at least twice during marination.
If you have a dehydrator, use it. I use a microwave with dehydration rack. Outdoor Life says you can turn your oven temperature as low as it will go and leave the door slightly open. I have also read an article that says you can make jerky in your car on a hot day, by rolling up your windows and placing the meat on a rack, where the sun will shine on it.
hope that helps
3 lb. venison or beef
Select lean cuts of meat. Remove any fat around the edges. Flank steak, brisket or round steak can be used. I use both front shoulders from deer. For greatest tenderness slice very thinly, against the grain and cut into strips, no more than 1/4 inch thick. The following recipe is for about 3 pounds of meat. I don't weigh or measure, I approximate.
Marinate for at least 12 hours, the longer the better. After meat has marinated blot dry with paper towels.
MARINATE:
3 tbsp. soy sauce
4 tbsp. Worcestershire sauce
1/8 tsp. cayenne pepper
Pinch of white pepper
1/8 tsp. black pepper
1/4 tsp. garlic powder
4 tbsp. teriyaki sauce
Hickory liquid smoke (to suit taste)
Hot sauce (to suit taste)
Pork sausage seasoning (to suit taste)
Onion powder (to suit taste)
3 c. juice drained from banana peppers
Do Not use salt!
Combine all ingredients, blend well. Add meat, stir at least twice during marination.
If you have a dehydrator, use it. I use a microwave with dehydration rack. Outdoor Life says you can turn your oven temperature as low as it will go and leave the door slightly open. I have also read an article that says you can make jerky in your car on a hot day, by rolling up your windows and placing the meat on a rack, where the sun will shine on it.
hope that helps
I need recipe help from those of you who eat venison??????
I am making a first attempt at making my husband a venison roast tommorow(he usually makes it, but he will be working all day) and I am going grocery shopping in a couple of hours and I know that there is a certain type of Red Wine he uses on it. Anybody have a clue what type of red wine he might use? It seems like he said he uses something dry if that helps. Thanks.I need recipe help from those of you who eat venison??????
For a roast, a wine based marinade is perfect- but recipes vary. Red wine used for cooking, however, imparts a similar flavor, a Burgundy is perfect. I add lots of garlic and mustard and marinade overnight prior to cooking- enjoy!I need recipe help from those of you who eat venison??????
Venison roasts can dry out very easily. This is why he uses the wine in his recipe. How about you surprise him and cook ';your recipe';.
1 venison roast
1 quart jar or refrigerated bag of a good brand of Saurkraut
Bacon strips
2 Onions quartered
Kosher salt
Ground black pepper
Garlic powder
Cooking oil
Season the roast with kosher salt, black pepper and a liberal amount of garlic powder.
Brown/sear the roast on all sides in pan on the stovetop in a small amount of cooking oil.
Place in a oven proof casserole place bacon strips on top of the roast, pour the saurkraut and its' juices into the casserole around the roast. Put the onions on top of the saurkraut and cook covered with aluminum foil at 325 Deg. F. for 1 hour. Uncover, and cook for another 30 minutes. Monitor the meat carefully so as to not dry it out. You may decide to bast the roast with the pan juices. Serve with the bacon, onions and Saurkraut and juices combined. Goes great with garlic mashed potatoes!
This is a delicious change from what he cooks. Try it.
Your best bet is to ask for a recommendation from the clerk at the liquor store. They pick up a lot working there, especially from customers that do a lot of cooking with wine. I would recommend the Cabernet sauvignon, myself. It's dry and works really well with game, as well as beef. A burgundy would work nicely as well, just substitute the venison for beef in a beef bourginion recipe and your husband would be very happy with that. Good luck and happy cooking!
I have made many venison roasts, and have used several different types of wines in doing so. The best type of wine to use is a matter of taste. Personally I like a Merlot, but any red will work. You should also add a bit of olive oil to the mix, just a splash of balsamic vinegar, some chopped garlic, and your favorite spices. As with any roast, you should brown it on all sides first and then slow-cook it. I bet it comes out delicious.
I've heard to use beef bullion cubes, lots of onion and fresh garlic.
Cut all the white stuff off it or this will make the roast dates bad.
Cooking Sherry is good to use, it's formulated for cooking, where as regular wine is made for drinking.
Let us know how it turns out!
Remove any and all fat, silverskin and tendons.
Then you can cook it as you would cook any beef roast.
The main thing is removing the bad stuff. It tastes bad and leaves a waxy film on the roof of your mouth. ';Tallow';
I would put it in a smoke machine and turn it into hickory smoked venison jerky. It is delicious and if you have too much deer meet it wont go to waste.
Or just barbecue it in hickory, hickory is so so so good.
normally I cook with a Cabernet Sauvignon for a red, but you could also use a Merlot or Zinfandel, whatever you decide, make sure it would be one that you would drink.
If a red wine on venison, than definitely some dry wine. Its to strong taste in my opinion but ppl do it for strong sauce. Some cabernet sauvignone will do. Try Casillero del Diablo from Chile :)
Im guessing he uses Merlot.
For a roast, a wine based marinade is perfect- but recipes vary. Red wine used for cooking, however, imparts a similar flavor, a Burgundy is perfect. I add lots of garlic and mustard and marinade overnight prior to cooking- enjoy!I need recipe help from those of you who eat venison??????
Venison roasts can dry out very easily. This is why he uses the wine in his recipe. How about you surprise him and cook ';your recipe';.
1 venison roast
1 quart jar or refrigerated bag of a good brand of Saurkraut
Bacon strips
2 Onions quartered
Kosher salt
Ground black pepper
Garlic powder
Cooking oil
Season the roast with kosher salt, black pepper and a liberal amount of garlic powder.
Brown/sear the roast on all sides in pan on the stovetop in a small amount of cooking oil.
Place in a oven proof casserole place bacon strips on top of the roast, pour the saurkraut and its' juices into the casserole around the roast. Put the onions on top of the saurkraut and cook covered with aluminum foil at 325 Deg. F. for 1 hour. Uncover, and cook for another 30 minutes. Monitor the meat carefully so as to not dry it out. You may decide to bast the roast with the pan juices. Serve with the bacon, onions and Saurkraut and juices combined. Goes great with garlic mashed potatoes!
This is a delicious change from what he cooks. Try it.
Your best bet is to ask for a recommendation from the clerk at the liquor store. They pick up a lot working there, especially from customers that do a lot of cooking with wine. I would recommend the Cabernet sauvignon, myself. It's dry and works really well with game, as well as beef. A burgundy would work nicely as well, just substitute the venison for beef in a beef bourginion recipe and your husband would be very happy with that. Good luck and happy cooking!
I have made many venison roasts, and have used several different types of wines in doing so. The best type of wine to use is a matter of taste. Personally I like a Merlot, but any red will work. You should also add a bit of olive oil to the mix, just a splash of balsamic vinegar, some chopped garlic, and your favorite spices. As with any roast, you should brown it on all sides first and then slow-cook it. I bet it comes out delicious.
I've heard to use beef bullion cubes, lots of onion and fresh garlic.
Cut all the white stuff off it or this will make the roast dates bad.
Cooking Sherry is good to use, it's formulated for cooking, where as regular wine is made for drinking.
Let us know how it turns out!
Remove any and all fat, silverskin and tendons.
Then you can cook it as you would cook any beef roast.
The main thing is removing the bad stuff. It tastes bad and leaves a waxy film on the roof of your mouth. ';Tallow';
I would put it in a smoke machine and turn it into hickory smoked venison jerky. It is delicious and if you have too much deer meet it wont go to waste.
Or just barbecue it in hickory, hickory is so so so good.
normally I cook with a Cabernet Sauvignon for a red, but you could also use a Merlot or Zinfandel, whatever you decide, make sure it would be one that you would drink.
If a red wine on venison, than definitely some dry wine. Its to strong taste in my opinion but ppl do it for strong sauce. Some cabernet sauvignone will do. Try Casillero del Diablo from Chile :)
Im guessing he uses Merlot.
My dog has allergies. She needs a good quality dry food. they suggested Nature's recipe venison meal ?
It has menadione in it. they say stay away from that. i need a pet food that is great quality but wont have allergy properties for her. Someone suggest something or should i stay on this product?My dog has allergies. She needs a good quality dry food. they suggested Nature's recipe venison meal ?
I have 2 dogs with different allergies and I have tried several different brands! The ones that have worked are EVO red meat and solid gold barking at the moon! Both are grain free and gluten free! They are the best places to start! Do you know what his allergies are?
Here is a few more really good food that I can not try because my female has an allergy to chicken!
EVO chicken yellow bag http://www.evopet.com/
Taste of the wild- I would personal try this one first if I was you unless there is a chicken allergy! Very good and it cheaper then the other but all but one have chicken =( http://www.tasteofthewildpetfood.com/
Solid gold http://www.solidgoldhealth.com/products/鈥?/a>
http://www.dogfoodanalysis.com/dog_food_鈥?/a>My dog has allergies. She needs a good quality dry food. they suggested Nature's recipe venison meal ?
There are a lot of options for you - You just need to know exactly what you want and what you don't want. Raw Food seems to be the ';In'; thing right now with dogs and I have only just begun to learn about it - Although some of the names they use are rather ';offputting'; - Some call this diet a BARF diet - which is simply = Bones and Raw Food.
http://search.onlynaturalpet.com/search.鈥?/a>
There are a ton of Foods out there, that claim to be healthy - but only you can decide what is best for your girl.
Here is some more info for you - good luck!
http://www.breedsmartpartners.com/bronli鈥?/a>
I have a peek-a-poo that has had food related allergies since it was 3 months old. After searching through many pet foods, I have had a lot of success with Natural Balance Duck and Potato and the Wellness brand, both of which are available at Petco.
there is a brand name Wellness that stuff is very good for dogs, there are different types of flavors too. It may be harder to find though. Last I heard Petco was suppose to pick up the product. so try it out.
My dogs love Evo brand dog food or Evanger's. It's healthy and organic.
I have 2 dogs with different allergies and I have tried several different brands! The ones that have worked are EVO red meat and solid gold barking at the moon! Both are grain free and gluten free! They are the best places to start! Do you know what his allergies are?
Here is a few more really good food that I can not try because my female has an allergy to chicken!
EVO chicken yellow bag http://www.evopet.com/
Taste of the wild- I would personal try this one first if I was you unless there is a chicken allergy! Very good and it cheaper then the other but all but one have chicken =( http://www.tasteofthewildpetfood.com/
Solid gold http://www.solidgoldhealth.com/products/鈥?/a>
http://www.dogfoodanalysis.com/dog_food_鈥?/a>My dog has allergies. She needs a good quality dry food. they suggested Nature's recipe venison meal ?
There are a lot of options for you - You just need to know exactly what you want and what you don't want. Raw Food seems to be the ';In'; thing right now with dogs and I have only just begun to learn about it - Although some of the names they use are rather ';offputting'; - Some call this diet a BARF diet - which is simply = Bones and Raw Food.
http://search.onlynaturalpet.com/search.鈥?/a>
There are a ton of Foods out there, that claim to be healthy - but only you can decide what is best for your girl.
Here is some more info for you - good luck!
http://www.breedsmartpartners.com/bronli鈥?/a>
I have a peek-a-poo that has had food related allergies since it was 3 months old. After searching through many pet foods, I have had a lot of success with Natural Balance Duck and Potato and the Wellness brand, both of which are available at Petco.
there is a brand name Wellness that stuff is very good for dogs, there are different types of flavors too. It may be harder to find though. Last I heard Petco was suppose to pick up the product. so try it out.
My dogs love Evo brand dog food or Evanger's. It's healthy and organic.
Venison stew recipe's? (crock pot version)?
Does anyone know of some delicous venison stew recipes that can be cooked in a crockpot. I have to feed 4 adults and 4 children. Im looking for a recipe that can have red potato and carrots in it also. I looked up a bunch of venison crock pot recipes but there were some that asked for french dressing that sound grose and some that didnt ask for potato at all. Does anyone know of any that will be delicous!!!!Venison stew recipe's? (crock pot version)?
Here you go!
:)
2 lbs venison stewing meat, trimmed of fat, tenderized by pounding and cut into 1 1/2 inch chunks
salt and pepper
2 slices smoky bacon
2 tablespoons olive oil
1 large yellow onion, cut in half and sliced into half moons
2 carrots, chopped
4 red potatoes, cut into quarters
1 garlic clove, minced
2 tablespoons all-purpose flour
2/3 cup dry red wine or dry sherry
1 bay leaf
1/2 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1 (10 1/2 ounce) can beef broth
12 ounces fresh mushrooms, sliced or quartered
2 tablespoons balsamic vinegar
Season the venison with salt and pepper. In a large skillet over medium-high heat, cook the bacon until crisp; transfer to paper towels and crumble. Add the oil to the bacon drippings and brown the meat in batches on all sides, about 10 minutes total. Transfer to the slow cooker as you finish each batch. Add the onion, carrots and garlic to the skillet and cook. stirring, for 3 to 5 minutes. Sprinkle with the flour, stir and transfer to the cooker. Add the wine to the skillet, bring to a boil and cook, scraping up any browned bits stuck to the pan, until the wine has thickened slightly, 1 to 2 minutes. Pour into cooker. Add the bay leaf, thyme and broth; stir to evenly distribute. Cover and cook on LOW for 5 to 6 hours.
Add the mushrooms and crumbled bacon and stir to combine. Cover and continue to cook on LOW until the venison is tender enough to cut with a fork, another 3 hours. Remove the bay leaf and stir in the vinegar. Serve. : )
Enjoy : )
Here are others:
http://www.cooks.com/rec/search/0,1-0,ve鈥?/a>
http://www.grouprecipes.com/s/venison-st鈥?/a>Venison stew recipe's? (crock pot version)?
Venison Stew
lb venison, cut in 1 inch chunks
4 medium potatoes, peeled and cut in 1 inch chunks
1 small onion, chopped in large pieces
1/2 lb fresh mushrooms, whole
1 cup carrots, cut in lengths of about 2 inches
2 (10 ounce) cans beef broth
1 cup water
1/2 cup flour
1/4 teaspoon garlic powder
1/8 teaspoon oregano
salt and pepper
Dredge meat in a mixture of 1 cup flour and 1Tablespoon paprika. ( paprika assists in browning meat ) , allow to sit 10 minutes then dredge again.
In a medium frying pan, fry venison and onion, just enough to sear the outside of the meat.
Put all ingredients, except the flour, salt and pepper in a slow cooker or crock pot.
Allow to cook on high for about 5 hours.
Add flour and salt and pepper to taste.
Cook for another 5-7 hours on low.
You can leave it on low for several hours over and above the cooking time, which will allow the stew to become thicker and the meat more tender to your personal liking.
Here is a recipe that I make for the local Rod and Gun club for Venison Stew. For the past 16 yrs, I get called to make it for their Annual Dinner, and I get requests for the recipe from the Hunters. I hope that you will like it here it is:
1陆 pound meat (cut up Venison roast or stew meat 鈥?not ground)
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 soup can of beer
Put in crock pot on high. Start cutting up the following and add to crock pot.
1 cup fresh or canned tomatoes, diced
6-8 small onions (I use 12 pearl onions)
4-6 potatoes, cut up to bite size
2-3 stalks of celery, cut up to bite size
2-3 carrots, cut up to bite size
1 tsp. Worcestershire sauce
Cook for two hours on high. Turn down to medium to medium-low and cook for the rest of the day.
I was once given 1/2 of deer, cut up into parts. It took a lot of trial and error to create this:
Take your venison stew, cut into 1/2 dice. Soak in salt water (about two tablespoons per gallon) overnight. Rinse well.
Brown in a skillet with some olive oil and minced garlic. Allow to drain.
Arrange in your crock pot:
4 russet potatoes, peeled if desired, cut into large chunks.
1 turnip, peeled, and cut up.
1 yellow onion, cut into 1/4 inch dice.
2 or 3 carrots, cut into 1/8 by 1 inch strips. Celery stalk, diced.
Stir the venison into the vegetables.
(Optional: one medium can of diced tomatoes)
Pour in one to two cups of good red wine, like burgundy or Cabernet Sauvignon.
Possible seasonings, according to your taste: rosemary, marjoram, thyme, black pepper, or use Kitchen Bouquet.
Cook until vegetables are tender.
Thicken gravy if necessary.
Salt to taste at the table.
Enjoy.
You don't want it to be gamey because the kids probably won't eat it then. So here's what you do:
Take the venison and soak it in milk for a little while, this gets rid of some of the gamey-ness.
Turn your crock pot on high, add in some liquid, like beef broth or water or a can of beer and water or stock, whatever you feel like. Now season your water, use a big pinch of salt and some pepper, add in 2 whole bay leaves and some Italian seasonings, when the top of the water is covered in herbs and spices, you have added enough seasoning.
Get a skillet and put a little oil in it, add in a chopped up onion and your meat that has been rolled in seasoned flour. Brown the onion and meat, after all who wants to eat unappetizing gray meat. Once its browned and seared on all sides, and everything to the crockpot, onions meat and all pan drippings, this will help to thicken the stew up as it cooks. Add in the potatoes, figure 2 for each person, 1/2 to 1 carrot person and another big onion. Now adjust your liquid level. Cook all day. Serve with crusty rolls. Don't forget dessert.
CROCK POT VENISON STEW
2 lbs. venison, in 1 inch cubes
5 carrots, cut up
1 lg. onion, cut in chunks
3 stalks celery, sliced
1 lb. canned stewed tomatoes
1/2 c. quick cooking tapioca
1/2 tsp. cloves
2 bay leaves
Salt %26amp; pepper to taste
Trim all fat from meat. Put ingredients in crock pot, mix thoroughly and cook on low for 12 hours.
I found one here.
http://www.recipezaar.com/12044
Here you go!
:)
2 lbs venison stewing meat, trimmed of fat, tenderized by pounding and cut into 1 1/2 inch chunks
salt and pepper
2 slices smoky bacon
2 tablespoons olive oil
1 large yellow onion, cut in half and sliced into half moons
2 carrots, chopped
4 red potatoes, cut into quarters
1 garlic clove, minced
2 tablespoons all-purpose flour
2/3 cup dry red wine or dry sherry
1 bay leaf
1/2 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1 (10 1/2 ounce) can beef broth
12 ounces fresh mushrooms, sliced or quartered
2 tablespoons balsamic vinegar
Season the venison with salt and pepper. In a large skillet over medium-high heat, cook the bacon until crisp; transfer to paper towels and crumble. Add the oil to the bacon drippings and brown the meat in batches on all sides, about 10 minutes total. Transfer to the slow cooker as you finish each batch. Add the onion, carrots and garlic to the skillet and cook. stirring, for 3 to 5 minutes. Sprinkle with the flour, stir and transfer to the cooker. Add the wine to the skillet, bring to a boil and cook, scraping up any browned bits stuck to the pan, until the wine has thickened slightly, 1 to 2 minutes. Pour into cooker. Add the bay leaf, thyme and broth; stir to evenly distribute. Cover and cook on LOW for 5 to 6 hours.
Add the mushrooms and crumbled bacon and stir to combine. Cover and continue to cook on LOW until the venison is tender enough to cut with a fork, another 3 hours. Remove the bay leaf and stir in the vinegar. Serve. : )
Enjoy : )
Here are others:
http://www.cooks.com/rec/search/0,1-0,ve鈥?/a>
http://www.grouprecipes.com/s/venison-st鈥?/a>Venison stew recipe's? (crock pot version)?
Venison Stew
lb venison, cut in 1 inch chunks
4 medium potatoes, peeled and cut in 1 inch chunks
1 small onion, chopped in large pieces
1/2 lb fresh mushrooms, whole
1 cup carrots, cut in lengths of about 2 inches
2 (10 ounce) cans beef broth
1 cup water
1/2 cup flour
1/4 teaspoon garlic powder
1/8 teaspoon oregano
salt and pepper
Dredge meat in a mixture of 1 cup flour and 1Tablespoon paprika. ( paprika assists in browning meat ) , allow to sit 10 minutes then dredge again.
In a medium frying pan, fry venison and onion, just enough to sear the outside of the meat.
Put all ingredients, except the flour, salt and pepper in a slow cooker or crock pot.
Allow to cook on high for about 5 hours.
Add flour and salt and pepper to taste.
Cook for another 5-7 hours on low.
You can leave it on low for several hours over and above the cooking time, which will allow the stew to become thicker and the meat more tender to your personal liking.
Here is a recipe that I make for the local Rod and Gun club for Venison Stew. For the past 16 yrs, I get called to make it for their Annual Dinner, and I get requests for the recipe from the Hunters. I hope that you will like it here it is:
1陆 pound meat (cut up Venison roast or stew meat 鈥?not ground)
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 soup can of beer
Put in crock pot on high. Start cutting up the following and add to crock pot.
1 cup fresh or canned tomatoes, diced
6-8 small onions (I use 12 pearl onions)
4-6 potatoes, cut up to bite size
2-3 stalks of celery, cut up to bite size
2-3 carrots, cut up to bite size
1 tsp. Worcestershire sauce
Cook for two hours on high. Turn down to medium to medium-low and cook for the rest of the day.
I was once given 1/2 of deer, cut up into parts. It took a lot of trial and error to create this:
Take your venison stew, cut into 1/2 dice. Soak in salt water (about two tablespoons per gallon) overnight. Rinse well.
Brown in a skillet with some olive oil and minced garlic. Allow to drain.
Arrange in your crock pot:
4 russet potatoes, peeled if desired, cut into large chunks.
1 turnip, peeled, and cut up.
1 yellow onion, cut into 1/4 inch dice.
2 or 3 carrots, cut into 1/8 by 1 inch strips. Celery stalk, diced.
Stir the venison into the vegetables.
(Optional: one medium can of diced tomatoes)
Pour in one to two cups of good red wine, like burgundy or Cabernet Sauvignon.
Possible seasonings, according to your taste: rosemary, marjoram, thyme, black pepper, or use Kitchen Bouquet.
Cook until vegetables are tender.
Thicken gravy if necessary.
Salt to taste at the table.
Enjoy.
You don't want it to be gamey because the kids probably won't eat it then. So here's what you do:
Take the venison and soak it in milk for a little while, this gets rid of some of the gamey-ness.
Turn your crock pot on high, add in some liquid, like beef broth or water or a can of beer and water or stock, whatever you feel like. Now season your water, use a big pinch of salt and some pepper, add in 2 whole bay leaves and some Italian seasonings, when the top of the water is covered in herbs and spices, you have added enough seasoning.
Get a skillet and put a little oil in it, add in a chopped up onion and your meat that has been rolled in seasoned flour. Brown the onion and meat, after all who wants to eat unappetizing gray meat. Once its browned and seared on all sides, and everything to the crockpot, onions meat and all pan drippings, this will help to thicken the stew up as it cooks. Add in the potatoes, figure 2 for each person, 1/2 to 1 carrot person and another big onion. Now adjust your liquid level. Cook all day. Serve with crusty rolls. Don't forget dessert.
CROCK POT VENISON STEW
2 lbs. venison, in 1 inch cubes
5 carrots, cut up
1 lg. onion, cut in chunks
3 stalks celery, sliced
1 lb. canned stewed tomatoes
1/2 c. quick cooking tapioca
1/2 tsp. cloves
2 bay leaves
Salt %26amp; pepper to taste
Trim all fat from meat. Put ingredients in crock pot, mix thoroughly and cook on low for 12 hours.
I found one here.
http://www.recipezaar.com/12044
Is there a dog food that is comparable to Nature鈥檚 Recipe庐 Venison Meal & Rice Recipe? just cheaper?
I've never been a fan of Nature's Recipe b/c of the amount of grains they use, but wow! I didn't know they used animal digest!
Here are the first 8 ingredients (the first 8-12, depending on the manufacturer, will make up about 90% of the total ingredient weight):
Venison meal, ground rice, oatmeal, pearled barley, chicken fat (preserved with mixed tocopherols), pea protein, animal digest, potassium chloride
Venison MEAL is good - it's exclusive of water and fat weight, which has to be extracted to produce a dry kibble. But followed by 3 grains? Those grains outweigh the meat source, making this primarily grain-based. Chicken fat is fine. Not so sure about the pea protein - probably genetically modified, and peas have been shown to have a detrimental reproductive effect in female canines. Animal digest is gross and is frankly nothing but a flavor enhancer to get your dog to eat the food - no real nutritional value. Potassium chloride is a variety of salt, technically, but real salt would be much better, as overdoses of this variety is toxic, and I wouldn't want anyone to ingest a substance that is more commonly used as a lethal injection and water softener.
For what you're spending on Nature's Recipe (40 lbs for $45.99 at Petco), you can find a MUCH better quality food that your pet will THRIVE on, not just survive on. If you're using venison as a meat source b/c your dog has allergies, I bet you anything that your dog has allergies to all of the grains and additives and NOT the meat source. Very rare for a canine to be allergic meats.
Check out Blue Buffalo Wilderness, Castor %26amp; Pollux, Orijen, Natural Balance, Pinnacle, Wellness CORE, EVO, Taste of the Wild . . . . heck, even PetSmart's Authority Harvest-Baked would be better.
Of course, you could always go raw. It's species-appropriate and you won't spend more than you do now, especially if you buy in bulk.
Hope this is helpful!Is there a dog food that is comparable to Nature鈥檚 Recipe庐 Venison Meal %26amp; Rice Recipe? just cheaper?
No!!!
bl
Here are the first 8 ingredients (the first 8-12, depending on the manufacturer, will make up about 90% of the total ingredient weight):
Venison meal, ground rice, oatmeal, pearled barley, chicken fat (preserved with mixed tocopherols), pea protein, animal digest, potassium chloride
Venison MEAL is good - it's exclusive of water and fat weight, which has to be extracted to produce a dry kibble. But followed by 3 grains? Those grains outweigh the meat source, making this primarily grain-based. Chicken fat is fine. Not so sure about the pea protein - probably genetically modified, and peas have been shown to have a detrimental reproductive effect in female canines. Animal digest is gross and is frankly nothing but a flavor enhancer to get your dog to eat the food - no real nutritional value. Potassium chloride is a variety of salt, technically, but real salt would be much better, as overdoses of this variety is toxic, and I wouldn't want anyone to ingest a substance that is more commonly used as a lethal injection and water softener.
For what you're spending on Nature's Recipe (40 lbs for $45.99 at Petco), you can find a MUCH better quality food that your pet will THRIVE on, not just survive on. If you're using venison as a meat source b/c your dog has allergies, I bet you anything that your dog has allergies to all of the grains and additives and NOT the meat source. Very rare for a canine to be allergic meats.
Check out Blue Buffalo Wilderness, Castor %26amp; Pollux, Orijen, Natural Balance, Pinnacle, Wellness CORE, EVO, Taste of the Wild . . . . heck, even PetSmart's Authority Harvest-Baked would be better.
Of course, you could always go raw. It's species-appropriate and you won't spend more than you do now, especially if you buy in bulk.
Hope this is helpful!Is there a dog food that is comparable to Nature鈥檚 Recipe庐 Venison Meal %26amp; Rice Recipe? just cheaper?
No!!!
bl
Can you give me a good marinade recipe for Venison Steaks?
Just go to the food network site. www.food.com
THey have some tasty sounding stuff when I looked a few days ago.Can you give me a good marinade recipe for Venison Steaks?
Marinades
A light marinade for steaks and quickly cooked meats. Mix together the following:
4 Tbsp. Olive oil
3 Tbsp. White wine vinegar
Juice of a lemon
1 chopped clove of garlic
A handful of fresh herbs: parsley, chives鈥?.
Salt, pepper
Excellent for grilled steaks over very hot coals!
On 6-28-00 The Mayo Clinic Health Oasis, Ask the Mayo Dietitian www.mayoclinic.org give these tasty, healthy, marinating solutions to ';add around the world flavors to meats, vegetables and fruits:';
Asian 鈥?陆 c orange juice, 2 tbsp rice wine, 2 tbsp reduced sodium soy sauce, 1 tsp sesame oil, garlic and/or ginger to taste.
Middle East 鈥?戮 cup nonfat plain yogurt, 1 tsp lemon zest, 2 tbsp lemon juice, 4 tbsp fresh mint (chopped), 录 tsp cinnamon, 录 tsp allspice, red pepper to taste.
Mediterranean 鈥?陆 cup red wine, 2 Tbsp balsamic vinegar, 1 tsp olive oil, garlic and/or basil to taste.
Caribbean 鈥?1/3 cup lemon juice, 录 cup honey, 2 tsp. Olive oil, /4 tsp. Allspice, 录 tsp. Nutmeg, red pepper flakes to taste.
French 鈥?1/3 cup white wine vinegar, 2 tsp olive oil, 2 garlic cloves (minced), 2 tsp fennel seed (crushed), optional 鈥?1/3 cup Pernod liquor.';
Can you give me a good marinade recipe for Venison Steaks?
try using Italian dressing over night marinate.
try this one too
mix soy, Worcestershire, a1 steak sauce with garlic and chopped onions fried with your venison. turns out great and they also make all the ingrediants with low sodium incase your on low sodium diet.
venison is one of the healthier meats to eat...
1 cup oil
1/3 cup vinegar
1/3 cup soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cajun spice
Make sure you pick out all the buckshot... you don't want to bite down on one of those babies ! Use a good steak rub and tenderize it before cooking !
Cajun Butter. I don't know where you can buy it but my bf used it on backstrap 2 wks ago and it was awsome.
A1 marinades are good on venison--especially the chicago steakhouse one--
EW... seriously, I think you should beat it like it owes you money and then throw it out.cleansing formula
THey have some tasty sounding stuff when I looked a few days ago.Can you give me a good marinade recipe for Venison Steaks?
Marinades
A light marinade for steaks and quickly cooked meats. Mix together the following:
4 Tbsp. Olive oil
3 Tbsp. White wine vinegar
Juice of a lemon
1 chopped clove of garlic
A handful of fresh herbs: parsley, chives鈥?.
Salt, pepper
Excellent for grilled steaks over very hot coals!
On 6-28-00 The Mayo Clinic Health Oasis, Ask the Mayo Dietitian www.mayoclinic.org give these tasty, healthy, marinating solutions to ';add around the world flavors to meats, vegetables and fruits:';
Asian 鈥?陆 c orange juice, 2 tbsp rice wine, 2 tbsp reduced sodium soy sauce, 1 tsp sesame oil, garlic and/or ginger to taste.
Middle East 鈥?戮 cup nonfat plain yogurt, 1 tsp lemon zest, 2 tbsp lemon juice, 4 tbsp fresh mint (chopped), 录 tsp cinnamon, 录 tsp allspice, red pepper to taste.
Mediterranean 鈥?陆 cup red wine, 2 Tbsp balsamic vinegar, 1 tsp olive oil, garlic and/or basil to taste.
Caribbean 鈥?1/3 cup lemon juice, 录 cup honey, 2 tsp. Olive oil, /4 tsp. Allspice, 录 tsp. Nutmeg, red pepper flakes to taste.
French 鈥?1/3 cup white wine vinegar, 2 tsp olive oil, 2 garlic cloves (minced), 2 tsp fennel seed (crushed), optional 鈥?1/3 cup Pernod liquor.';
Can you give me a good marinade recipe for Venison Steaks?
try using Italian dressing over night marinate.
try this one too
mix soy, Worcestershire, a1 steak sauce with garlic and chopped onions fried with your venison. turns out great and they also make all the ingrediants with low sodium incase your on low sodium diet.
venison is one of the healthier meats to eat...
1 cup oil
1/3 cup vinegar
1/3 cup soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cajun spice
Make sure you pick out all the buckshot... you don't want to bite down on one of those babies ! Use a good steak rub and tenderize it before cooking !
Cajun Butter. I don't know where you can buy it but my bf used it on backstrap 2 wks ago and it was awsome.
A1 marinades are good on venison--especially the chicago steakhouse one--
EW... seriously, I think you should beat it like it owes you money and then throw it out.
How can I remove salt from canned venison? I was given the wrong measurements for the recipe.?
put a potato in with itHow can I remove salt from canned venison? I was given the wrong measurements for the recipe.?
Thank you I am honored!!! Report Abuse
How can I remove salt from canned venison? I was given the wrong measurements for the recipe.?
Yep, throw a piece or two of raw potato in.
The only way that i can think of is soaking it in water for a little while. also, you can boil out some of the salt if you want to cook it that way.
No can do. Try to like salt. Or have a nice piece of candy afterwards to get rid of the nasty taste.
The other alternative would be to rinse for ages, but will probably get rid of some of the flavour.
Hope this helps!
Thank you I am honored!!! Report Abuse
How can I remove salt from canned venison? I was given the wrong measurements for the recipe.?
Yep, throw a piece or two of raw potato in.
The only way that i can think of is soaking it in water for a little while. also, you can boil out some of the salt if you want to cook it that way.
No can do. Try to like salt. Or have a nice piece of candy afterwards to get rid of the nasty taste.
The other alternative would be to rinse for ages, but will probably get rid of some of the flavour.
Hope this helps!
What is your favorite venison recipe?
Venison Salad
1 venison loin, seasoned and cut into bite sized chunks
1 lb fresh mushrooms, sliced (your favorite)
1 med onion, sliced
2 cloves of garlic, minced
2 heads, hearts of romaine lettuce, chopped
1 seedless cucumber, sliced
1 cup Croutons or toasted bread cubes
Dressing
Balsamic Vinegar
Steak Sauce (like A1)
Olive oil
Salt and pepper
In a non-stick skillet, saute the onion and mushrooms in 2 Tbls olive oil until onions are transcluscent. Add the venison and quickly saute over high heat until done med rare. Remove from pan and set aside. Drizzle about 3 Tbls of balsamic vinegar into the same pan to deglaze, then add about 1 Tbls of steak sauce, then the olive oil and salt and pepper to taste. Mix the hot dressing until well combined.
In a large bowl assemble the lettuce, cucumber and bread cubes. Tope with the meat and warm dressing and toss to combine.What is your favorite venison recipe?
NO FANCY NAME
Ingredients:
Some (3/4 to 1-1/2 lb, or 5 to 8 inches?) venison loin or tenderloin sliced into 1/4-3/8'; thick cross sections, butterfly cut if smaller tenderloins
Bacon 1/2 to 1 lb, depending on how much loin you have
1 large onion
1 can condensed tomato soup
1 can tomato sauce
Rice (instant or regular)
Prepare the rice by itself according to it's directions
Fry up the bacon in a pan or two, set aside.
Pour off most of the bacon grease, brown the venison and onion together in the remaining bacon grease. Drain excess liquid unless it's boiled off already. Reduce heat. Add the cans of tomato soup and tomato sauce and the prepared bacon. Stir. Serve over rice. Season to taste.
You can use two cans of tomato sauce with or without a can of tomato paste. I prefer the consistency provided by 1 soup and 1 sauce. I use 2 pans with the size recipe I usually make for speed. Make sure 1 of your pans is large enough to hold everything at the end.What is your favorite venison recipe?
Spicy Venison Swiss Steak
2 pounds - Venison Steak
Lots of Tomato sauce
cayenne pepper - 1/4 tsp
Black pepper - 1/2 tsp
Garlic powder - 1/2 tsp
Salt - 1/2 tsp
Flour - enough to dust meat in - about 1/2 cup
Olive Oil - 2 tbsp
Preheat oven to 350
Place meat on cutting board, Mix the seasonings, (reserve about 1/2 tsp) sprinkle half the remaining seasoning on the meat, cover with a good thick plastic wrap like Saran Wrap, beat the meat with a meal mallet (pounder) - small side, turn meat over, sprinkle remaining seasoning, beat meat again.
Dip each piece of meat into flour and shake off excess.
Fry meat on both sides just until barely browned - don't over cook
Cover the bottom of a roasting pan with tomato sauce.
Layer meat on top of tomato sauce.
Sprinkle the reserved seasonings evenly over meat.
cover completely with tomato sauce.
Cover and bake for about 30 minutes
Serving Tip:
Serve with rice and mixed vegetables. VERY GOOD
Venison Tips and Rice --
.INGREDIENTS
1 tablespoon vegetable oil
1 pound venison stew meat
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 small onion, chopped
1 (6.8 ounce) package beef flavored rice mix
..DIRECTIONS
1.Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through.
2.Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Grilled Venison Backstrap --
.INGREDIENTS
2 pounds venison backstrap (tenderloin), cut into 2 inch chunks
1 quart apple cider
1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice
..DIRECTIONS
1.Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
2.Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
3.Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!
TEXAS VENISON CHILI
2 lbs. coarsely ground venison
1/4 c. vegetable oil
1 c. chopped onions
2 cloves garlic, minced
1 lg. green pepper, diced
3 tbsp. chili powder
2 tsp. sugar
3 1/2 c. diced tomatoes
1 c. tomato sauce
1 c. water
1/2 tsp. salt
2 c. kidney beans
Brown venison in vegetable oil. Add onions, garlic, and green pepper. Cook 5 minutes, stirring constantly. Add chili powder, sugar, tomatoes, tomato sauce, water, and salt. Simmer 1 1/2 hours. Just before serving, add kidney beans. Serves 6-8.
This preparation and sauce is amazing - you could use them on any cut of venison. Probably great with duck, too.
PAN-SEARED VENISON WITH ROSEMARY AND DRIED CHERRIES
Makes 4 servings.
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon coriander seeds
1 large garlic clove
1 1/2 teaspoons extra-virgin olive oil
1 (1-lb) venison tenderloin
1/4 cup dry red wine
1/4 cup dried tart cherries
3/4 cup fat-free beef broth
1/2 cup water
1 teaspoon cornstarch
2 tablespoons black-currant jelly
Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
Preheat oven to 450掳F.
Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125掳F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.
Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
Cut venison into 1/4-inch-thick slices and serve with sauce.
When I was growing up we would always use the backstrap, which is like the filet of the deer, and cut it into very thin slices, salt/pepper, coat with flour and fry. We'd make gravy from the drippings and kind of eat it like chicken fried steak. lol Sounds weird I guess but the taste is amazing. It's totally a comfort food for me.
i agree with jen when i was growing up my mom cooked the backstrap(tenderloin) the same way...its amazing
1 venison loin, seasoned and cut into bite sized chunks
1 lb fresh mushrooms, sliced (your favorite)
1 med onion, sliced
2 cloves of garlic, minced
2 heads, hearts of romaine lettuce, chopped
1 seedless cucumber, sliced
1 cup Croutons or toasted bread cubes
Dressing
Balsamic Vinegar
Steak Sauce (like A1)
Olive oil
Salt and pepper
In a non-stick skillet, saute the onion and mushrooms in 2 Tbls olive oil until onions are transcluscent. Add the venison and quickly saute over high heat until done med rare. Remove from pan and set aside. Drizzle about 3 Tbls of balsamic vinegar into the same pan to deglaze, then add about 1 Tbls of steak sauce, then the olive oil and salt and pepper to taste. Mix the hot dressing until well combined.
In a large bowl assemble the lettuce, cucumber and bread cubes. Tope with the meat and warm dressing and toss to combine.What is your favorite venison recipe?
NO FANCY NAME
Ingredients:
Some (3/4 to 1-1/2 lb, or 5 to 8 inches?) venison loin or tenderloin sliced into 1/4-3/8'; thick cross sections, butterfly cut if smaller tenderloins
Bacon 1/2 to 1 lb, depending on how much loin you have
1 large onion
1 can condensed tomato soup
1 can tomato sauce
Rice (instant or regular)
Prepare the rice by itself according to it's directions
Fry up the bacon in a pan or two, set aside.
Pour off most of the bacon grease, brown the venison and onion together in the remaining bacon grease. Drain excess liquid unless it's boiled off already. Reduce heat. Add the cans of tomato soup and tomato sauce and the prepared bacon. Stir. Serve over rice. Season to taste.
You can use two cans of tomato sauce with or without a can of tomato paste. I prefer the consistency provided by 1 soup and 1 sauce. I use 2 pans with the size recipe I usually make for speed. Make sure 1 of your pans is large enough to hold everything at the end.What is your favorite venison recipe?
Spicy Venison Swiss Steak
2 pounds - Venison Steak
Lots of Tomato sauce
cayenne pepper - 1/4 tsp
Black pepper - 1/2 tsp
Garlic powder - 1/2 tsp
Salt - 1/2 tsp
Flour - enough to dust meat in - about 1/2 cup
Olive Oil - 2 tbsp
Preheat oven to 350
Place meat on cutting board, Mix the seasonings, (reserve about 1/2 tsp) sprinkle half the remaining seasoning on the meat, cover with a good thick plastic wrap like Saran Wrap, beat the meat with a meal mallet (pounder) - small side, turn meat over, sprinkle remaining seasoning, beat meat again.
Dip each piece of meat into flour and shake off excess.
Fry meat on both sides just until barely browned - don't over cook
Cover the bottom of a roasting pan with tomato sauce.
Layer meat on top of tomato sauce.
Sprinkle the reserved seasonings evenly over meat.
cover completely with tomato sauce.
Cover and bake for about 30 minutes
Serving Tip:
Serve with rice and mixed vegetables. VERY GOOD
Venison Tips and Rice --
.INGREDIENTS
1 tablespoon vegetable oil
1 pound venison stew meat
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 small onion, chopped
1 (6.8 ounce) package beef flavored rice mix
..DIRECTIONS
1.Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through.
2.Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Grilled Venison Backstrap --
.INGREDIENTS
2 pounds venison backstrap (tenderloin), cut into 2 inch chunks
1 quart apple cider
1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice
..DIRECTIONS
1.Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
2.Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
3.Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!
TEXAS VENISON CHILI
2 lbs. coarsely ground venison
1/4 c. vegetable oil
1 c. chopped onions
2 cloves garlic, minced
1 lg. green pepper, diced
3 tbsp. chili powder
2 tsp. sugar
3 1/2 c. diced tomatoes
1 c. tomato sauce
1 c. water
1/2 tsp. salt
2 c. kidney beans
Brown venison in vegetable oil. Add onions, garlic, and green pepper. Cook 5 minutes, stirring constantly. Add chili powder, sugar, tomatoes, tomato sauce, water, and salt. Simmer 1 1/2 hours. Just before serving, add kidney beans. Serves 6-8.
This preparation and sauce is amazing - you could use them on any cut of venison. Probably great with duck, too.
PAN-SEARED VENISON WITH ROSEMARY AND DRIED CHERRIES
Makes 4 servings.
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon coriander seeds
1 large garlic clove
1 1/2 teaspoons extra-virgin olive oil
1 (1-lb) venison tenderloin
1/4 cup dry red wine
1/4 cup dried tart cherries
3/4 cup fat-free beef broth
1/2 cup water
1 teaspoon cornstarch
2 tablespoons black-currant jelly
Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
Preheat oven to 450掳F.
Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125掳F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.
Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
Cut venison into 1/4-inch-thick slices and serve with sauce.
When I was growing up we would always use the backstrap, which is like the filet of the deer, and cut it into very thin slices, salt/pepper, coat with flour and fry. We'd make gravy from the drippings and kind of eat it like chicken fried steak. lol Sounds weird I guess but the taste is amazing. It's totally a comfort food for me.
i agree with jen when i was growing up my mom cooked the backstrap(tenderloin) the same way...its amazing
Does anyone have a really good recipe for Venison?
I am absolutely dying for some!
Ho Ho Ho!!!Does anyone have a really good recipe for Venison?
lmfaoooooooooo ur not santa... i dont eat meat
Ho Ho Ho!!!Does anyone have a really good recipe for Venison?
lmfaoooooooooo ur not santa... i dont eat meat
How can I get venison ragout recipe. It was featured on MTM@MI-FOX,week of 9/21/09?
I've not been able to locate the proper e-mail address to ask Scott and Robyn (the news team) It was in their northern Mi. chefs that they run that week.How can I get venison ragout recipe. It was featured on MTM@MI-FOX,week of 9/21/09?
For even the Son of Man did not come to be served,
but to serve, and to give his life as a ransom for many.';
For even the Son of Man did not come to be served,
but to serve, and to give his life as a ransom for many.';
Does anyone have a recipe for dog treats made from Venison and potato?
My dog has food alergies and is on a strict diet. Her food is made only of venison and potato. She can only have her food and water for atleast the next 6 weeks. There are no treats to go along with the diet (the company doesn't make them). I think it is cruel and unusual to not give a dog ANY treats so I am looking for a recipe for her. If you don't personally have one can you please tell me where I can find one?
Thank youDoes anyone have a recipe for dog treats made from Venison and potato?
If you have a food dehydrator, cut the venison into small cubes and dry them. They would be like little jerky bites for her, and would be easy for you to carry around. I have a vauge idea forming of little dehydrated or baked potato balls, like made from formed mashed potatos, but I'm not sure how you would do it or if they would work.Does anyone have a recipe for dog treats made from Venison and potato?
Why can she olny have food and water for the next 6 weeks, what happens after that??? Here is a recipe for potatoes but it has other things in it as well... good luck, and keep her safe
Potatoes Au Canine or Feline
Categories: Pets
Yield: 1 servings
3 c Boiled sliced potatoes
2 T Grated vegetables
1/2 c Creamed cottage cheese
1 T Nutritional Yeast
2 T Grated carrots
1/4 c Whole milk
1/4 c Grated cheese
Layer in a casserole dish the first 5 ingredients. Then pour the milk
on top of all; sprinkle with cheese. Bake about 15 minutes at 350
until cheese melts and slightly browns. Serve cool.
Notes: As a potato substitute, you can use 3 cups of cooked oatmeal
or 3 cups cooked brown rice.
Thank youDoes anyone have a recipe for dog treats made from Venison and potato?
If you have a food dehydrator, cut the venison into small cubes and dry them. They would be like little jerky bites for her, and would be easy for you to carry around. I have a vauge idea forming of little dehydrated or baked potato balls, like made from formed mashed potatos, but I'm not sure how you would do it or if they would work.Does anyone have a recipe for dog treats made from Venison and potato?
Why can she olny have food and water for the next 6 weeks, what happens after that??? Here is a recipe for potatoes but it has other things in it as well... good luck, and keep her safe
Potatoes Au Canine or Feline
Categories: Pets
Yield: 1 servings
3 c Boiled sliced potatoes
2 T Grated vegetables
1/2 c Creamed cottage cheese
1 T Nutritional Yeast
2 T Grated carrots
1/4 c Whole milk
1/4 c Grated cheese
Layer in a casserole dish the first 5 ingredients. Then pour the milk
on top of all; sprinkle with cheese. Bake about 15 minutes at 350
until cheese melts and slightly browns. Serve cool.
Notes: As a potato substitute, you can use 3 cups of cooked oatmeal
or 3 cups cooked brown rice.
A good venison pepperoni stick recipe?
I recently got four deer and my cousin said that venison pepperoni sticks are great and so i am looking for a good recipe.A good venison pepperoni stick recipe?
I would suggest www.cooks.com for starters. The recipes there are submitted by folks who use them themselves; it's not fancy stuff from a test kitchen. There have to be folks who make their own sausage, so you will most likely find good recipes there. There is an in-site searchbox, so it's really easy to find anything. Go have a look.cleansing formula
I would suggest www.cooks.com for starters. The recipes there are submitted by folks who use them themselves; it's not fancy stuff from a test kitchen. There have to be folks who make their own sausage, so you will most likely find good recipes there. There is an in-site searchbox, so it's really easy to find anything. Go have a look.
Does anyone now the recipe for dried venison salami with king syurp in it?
Venison or Elk Salami
8 lb. lean venison or elk
2 lb. pork fat
1 pt. Water
10 tsp. Chopped garlic
5 tsp. Salt
2 tsp. Cure
3/4 oz. red pepper
1/2 oz. crushed black pepper
1 tbsp. Nutmeg
2 c. soy protein concentrate
6 tbsp. Corn syrup ( or King Syrup)
1 tbsp. Crushed juniper berries
2 tbsp. Powdered dextrose
4 tbsp. Onion powder
Grind venison and combine with remaining ingredients; mix well by hand. Let season overnight in refrigerator. Stuff into casings and link to desired size. Hang on to or Cookshack Jerky Rods or RibHooks; do not allow sausage to touch. Dry at 130掳 for 1-1/2 hours or until casings feel dry to the touch. Smoke-cook over hickory wood at 200掳 To internal temperature of 150潞. Cool under cold water spray to internal temperature of 110掳. Let sit at room temperature for 1 hour. Refrigerate overnight before using.Does anyone now the recipe for dried venison salami with king syurp in it?
You might try searching for a recipe on a sight called allrecipes.com. I use it a lot to find recipes of all kinds.
8 lb. lean venison or elk
2 lb. pork fat
1 pt. Water
10 tsp. Chopped garlic
5 tsp. Salt
2 tsp. Cure
3/4 oz. red pepper
1/2 oz. crushed black pepper
1 tbsp. Nutmeg
2 c. soy protein concentrate
6 tbsp. Corn syrup ( or King Syrup)
1 tbsp. Crushed juniper berries
2 tbsp. Powdered dextrose
4 tbsp. Onion powder
Grind venison and combine with remaining ingredients; mix well by hand. Let season overnight in refrigerator. Stuff into casings and link to desired size. Hang on to or Cookshack Jerky Rods or RibHooks; do not allow sausage to touch. Dry at 130掳 for 1-1/2 hours or until casings feel dry to the touch. Smoke-cook over hickory wood at 200掳 To internal temperature of 150潞. Cool under cold water spray to internal temperature of 110掳. Let sit at room temperature for 1 hour. Refrigerate overnight before using.Does anyone now the recipe for dried venison salami with king syurp in it?
You might try searching for a recipe on a sight called allrecipes.com. I use it a lot to find recipes of all kinds.
Has any one made venison jerky? I need a good recipe?
I smoke my venison jerky normally in a smoker using hickory wood chips soaked in water, for longer smoking . i'm always open to knew ideas.thanks.Has any one made venison jerky? I need a good recipe?
I like to use teriyaki sauce that I've boiled down until it's reduced by half. You can also use red pepper flakes and freshly ground black pepper mixed with a little olive oil to make a paste, and my dad likes to use barbecue sauce, which takes a little longer to dry in the oven but is well worth it. My mom likes to use dry italian dressing mix, and I would imagine that ranch dressing mix is probably good as well. Just slice it thinly, make sure that the meat is evenly coated, and then put it on a baking sheet in a 200 degree oven with the door slightly cracked for up to 24 hours.Has any one made venison jerky? I need a good recipe?
slice it very thin,,,soak it in liquid smoke, soy sauce brown sugar and a little louisana hot sauce for spice( overnight). Dry it in the oven at 200 degrees on a wire rack until it is dried out.Usually about an hour or so..The smoker would work also.
I like to use teriyaki sauce that I've boiled down until it's reduced by half. You can also use red pepper flakes and freshly ground black pepper mixed with a little olive oil to make a paste, and my dad likes to use barbecue sauce, which takes a little longer to dry in the oven but is well worth it. My mom likes to use dry italian dressing mix, and I would imagine that ranch dressing mix is probably good as well. Just slice it thinly, make sure that the meat is evenly coated, and then put it on a baking sheet in a 200 degree oven with the door slightly cracked for up to 24 hours.Has any one made venison jerky? I need a good recipe?
slice it very thin,,,soak it in liquid smoke, soy sauce brown sugar and a little louisana hot sauce for spice( overnight). Dry it in the oven at 200 degrees on a wire rack until it is dried out.Usually about an hour or so..The smoker would work also.
Venison...anyone have some ultimate recipes to share?
My husband and son bring home about 4-5 deer a season...we make jerky %26amp; smokies, sausage, prime cuts...but I'm getting bored with the same old stuff.
Please share seasoning tips, cooking ideas, roasting suggestions...we are open to try almost anything.
So...BRING IT ON!!!!
Happy Hunting to all.................Venison...anyone have some ultimate recipes to share?
Vnison stew
Servings: 4
Level of difficulty: Easy
Preparation Time: 20 minutes, plus 12 hours marinating
Cooking Time: 3 hours 10 minutes
Ingredients
1 leek, thinly sliced
1 onion, finely chopped
2 Carrots, thinly sliced
small handful Rosemary
small handful Thyme
2 Bay leaves
1 tbsp Coriander seeds
1 bottle Red wine
100ml sherry vinegar
400g Venison, cut into bite-sized cubes
6 tbsp Olive oil
100g dark chocolate
. Place the venison in a large non-reactive bowl. Mix together the leeks, carrots, onion, rosemary, thyme, bay leaves, coriander seeds, red wine and sherry vinegar.
2. Pour over the venison and leave to marinade for 12 hours in the fridge.
3. Remove the meat and vegetables separately from the marinade using a slotted spoon and reserve the marinade. Heat 3 tablespoons of the olive oil in a frying pan over a medium heat and fry the venison for 3-4 minutes, until nicely browned all over.
4. Heat the remaining olive oil in a separate pan and fry the vegetables lightly for 3-4 minutes. Add the meat to the vegetables.
5. Stir in the marinade and bring to the boil. Turn down the heat and stir in the grated chocolate. Season to taste with salt and freshly ground black pepper and cook over a low heat for 3 hours. Serve immediately.
Your CommentsVenison...anyone have some ultimate recipes to share?
I substiture it for anything beef... Stroganoff is really good and shish k bobs.. Do you grind it up and make hamburger?? Where do u live where you can get 4 or 5 in one season??
Venison can be used in any recipe using beef. Whatever floats your boat. The ';wild'; taste is the result of the musk glands on the deer's legs. If those are removed immediately after harvest, there is relatively no ';wild'; taste to the deer. But because any wild meat tends to be on the lean side you do need to add a little more fat or moisture to the meat as it is cooking or it will dry out. At that point you might as well try to cook an old boot. Safe hunting to you and yours and good eating!
***********VENISON LOAF WITH MUSHROOMS
4 slices soft bread, crumbled
1/2 c. milk
2 eggs
1 c. mushrooms, coarsely chopped
1/2 c. tomato sauce
2 lbs. ground venison
1 lb. sage sausage
1/2 c. chives or onions
Water
Salt
Crumble the bread into a large bowl and dampen with milk. Beat eggs and add to softened crumbs together with tomato sauce, chives or onions, mushrooms, salt and pepper as desired. Mix ground venison and sage sausage together then work into mixture evenly. Add as much water as is needed to make a good substantial loaf. Bake at 350 degrees for about an hour or until done and well browned.
If you have enough mushrooms, saute an extra quantity quickly, in butter and pour over the loaf.
``````COMPANY VENISON CASSEROLE
1 1/2 lbs. ground venison (may substitute ground beef)
1/2 c. chopped onion
1 tbsp. butter
1 (16 oz.) can tomato sauce
1 tsp. sugar
8 oz. pkg. noodles
1 c. cottage cheese
3 oz. pkg. cream cheese
1/4 c. sour cream
1/4 c. chopped green onion
1/4 c. chopped green pepper
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
2 tbsp. melted butter
1/2 c. Parmesan cheese
Brown venison and onions in butter. Stir in tomato sauce and sugar; set aside. Boil noodles according to package directions; drain.
Combine cheeses, sour cream, green onions, green pepper, salt, pepper and garlic powder and set aside. Butter a 3 quart casserole dish; pour in half the mixture, layer half of the noodles, cover with all of the cheese mixture.
Top with remaining noodles; pour melted butter over casserole. Top with remaining meat sauce and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.
~~MEATBALLS (VENISON)
2 lbs. venison, ground
1 egg
1 c. oatmeal
1 tsp. lite creole seasoning
1 qt. tomatoes
1 sm. onion
1 bell pepper
Mix venison, oatmeal, 1 egg, 1 teaspoon lite creole seasoning. Make in small balls. Place in fry pan with a small amount of cooking oil, fry one side, carefully turn over. Slice onion, lay on top, slice pepper also. Empty tomatoes over meat. Let it simmer for 1 hour or until peppers and onions are done. When it sets for a while it absorbs lot of the liquid.
******** SWISS STEAK
4 strips of bacon
2 tsp. butter
1/2 lb. fresh sliced mushrooms
1 1/2 lb. pre made hamburger patties/ cubed steak/venison steak
1/2 tsp. celery salt
1/2 tsp. garlic salt
1/8 tsp. pepper
1/2 c. flour
2 (15 oz.) cans tomato sauce
1 (10 3/4 oz.) can cream mushroom soup
1 tsp. Worcestershire sauce
1/2 c. water
1 med. sliced onion
1 med. pepper, cut into 1 inch pieces
Fry bacon strips until crisp. Remove from pan and crumble, set aside, save grease. In separate pan melt 2 teaspoons butter and saute sliced mushroom until tender (do not brown), set aside.
Remove all fat from venison and cut into 4 pieces. Sprinkle celery, salt, garlic salt and pepper on both sides of meat, roll in flour. Brown both sides in bacon grease (while browning, prepare sauce).
In 3 quart saucepan. Add tomato sauce, mushroom soup, Worcestershire sauce and water. Stir well. (More water may be added for a thinner sauce).
Add browned steak, crumbled bacon, mushrooms, sliced onions and green pepper. Simmer about 2 hours or until tender.
Serve on bed of steamed rice. Serves 4.
BEEF AND VENISON BOURGUIGNON
I have only used this recipe with venison steaks; it disguises the gamey flavor. This is not as difficult as it seems. I guarantee you will get raving complements if you try it.
MEAT MIXTURE:
1/2 to 1 lb. bacon, cut into strips 1/4 x 1 1/2 inch long
1 tbsp. olive oil
3-5 lbs. lean stewing beef or venison steak, cut in 2-inch cubes
2-3 sliced carrots
2 sm. onions, cut into ringlets
1 tsp. salt
1/4 tsp. pepper
2 tbsp. flour
Cook bacon until crispy, then add olive oil to saute bacon. Remove bacon. Saute beef or venison in ';hot, smoking'; oil. (Use dried beef and venison as it will brown nicer.) Remove meat. Saute carrot, onions in same fat. Add vegetables to beef mixture. Throw out remaining fat. Sprinkle meat mixture with flour and seasonings. Toss lightly in uncovered casserole dish in oven at 450 degrees for 4 minutes, mix. Return to oven for 4 minutes, mix again. Reduce temperature to 325 degrees.
WINE MIXTURE:
3 c. red wine (inexpensive)
2-3 c. beef stock or bouillon
1 tbsp. tomato paste
2 cloves garlic, mashed
1/2 tsp. thyme
Bay leaf, crumbled
1 lg. onion, chopped and sauteed
1 lb. mushrooms, quartered and sauteed
Prepare 1/2 cup wine with remaining ingredients, mix well. Pour over meat. Combine remaining wine with bouillon. Mix into meat mixture so that it is covered. Cook slowly at 325 degrees for 2 1/2 to 3 hours until meat is tender.
When ready to serve, saute mushrooms and onions. Distribute evenly over meat. Serve with mashed potatoes, noodles or rice. Decorate with parsley.
I myself gag on male deer. The wild taste is something I don't care for.
I have given explicit instructions for female this year, only!
We are told by the best of the best that the female deer does not have the gaming wild taste a male deer has.
Last year we had a lot of roast. I would take the roast and soak it in Seasoned Rice Vinegar all night. I would pat it dry the next day and rub it down with mustard and honey and place it in a baking dish covered with aluminum foil tightly and bake it for 5-6 hours on 250 degrees. They were tender and juicy every time. I almost always shredded it and made a gravy with the drippings and served it over rice.
The sausage was okay for me. Mt husband loved it and did not mind the wild taste at all. I prefer not to gag when I eat. I tried the buttermilk thing and all other sorts of pre-preparation techniques and nothing seemed to take away the taste like soaking it in the seasoned vinegar and coating it in mustard and honey. Sadly to say the rest of the ground, tenderloins and cubed meat was tossed.
I am looking forward to the female deer this year if they are lucky enough. And I am looking forward to the roast. I love cooking them.
Also, a Paula Dean secret to frying is good with Venison. Make an egg bath with hot sauce and mustard. Just dip the meat in it, don't soak it. Roll it in seasoned flour and fry. The hot sauce does not make it hot and the mustard allows it to fry up to a golden brown. It perfects frying.
My father was a hunter my mother would make meatloaf and these wonderful teryaki marinated steaks. She also would make her own seasonings like garlic, salt, pepper and oregano. and I do remember her soaking the meat in wine, she said it removed some of the gamey flavor.
Please share seasoning tips, cooking ideas, roasting suggestions...we are open to try almost anything.
So...BRING IT ON!!!!
Happy Hunting to all.................Venison...anyone have some ultimate recipes to share?
Vnison stew
Servings: 4
Level of difficulty: Easy
Preparation Time: 20 minutes, plus 12 hours marinating
Cooking Time: 3 hours 10 minutes
Ingredients
1 leek, thinly sliced
1 onion, finely chopped
2 Carrots, thinly sliced
small handful Rosemary
small handful Thyme
2 Bay leaves
1 tbsp Coriander seeds
1 bottle Red wine
100ml sherry vinegar
400g Venison, cut into bite-sized cubes
6 tbsp Olive oil
100g dark chocolate
. Place the venison in a large non-reactive bowl. Mix together the leeks, carrots, onion, rosemary, thyme, bay leaves, coriander seeds, red wine and sherry vinegar.
2. Pour over the venison and leave to marinade for 12 hours in the fridge.
3. Remove the meat and vegetables separately from the marinade using a slotted spoon and reserve the marinade. Heat 3 tablespoons of the olive oil in a frying pan over a medium heat and fry the venison for 3-4 minutes, until nicely browned all over.
4. Heat the remaining olive oil in a separate pan and fry the vegetables lightly for 3-4 minutes. Add the meat to the vegetables.
5. Stir in the marinade and bring to the boil. Turn down the heat and stir in the grated chocolate. Season to taste with salt and freshly ground black pepper and cook over a low heat for 3 hours. Serve immediately.
Your CommentsVenison...anyone have some ultimate recipes to share?
I substiture it for anything beef... Stroganoff is really good and shish k bobs.. Do you grind it up and make hamburger?? Where do u live where you can get 4 or 5 in one season??
Venison can be used in any recipe using beef. Whatever floats your boat. The ';wild'; taste is the result of the musk glands on the deer's legs. If those are removed immediately after harvest, there is relatively no ';wild'; taste to the deer. But because any wild meat tends to be on the lean side you do need to add a little more fat or moisture to the meat as it is cooking or it will dry out. At that point you might as well try to cook an old boot. Safe hunting to you and yours and good eating!
***********VENISON LOAF WITH MUSHROOMS
4 slices soft bread, crumbled
1/2 c. milk
2 eggs
1 c. mushrooms, coarsely chopped
1/2 c. tomato sauce
2 lbs. ground venison
1 lb. sage sausage
1/2 c. chives or onions
Water
Salt
Crumble the bread into a large bowl and dampen with milk. Beat eggs and add to softened crumbs together with tomato sauce, chives or onions, mushrooms, salt and pepper as desired. Mix ground venison and sage sausage together then work into mixture evenly. Add as much water as is needed to make a good substantial loaf. Bake at 350 degrees for about an hour or until done and well browned.
If you have enough mushrooms, saute an extra quantity quickly, in butter and pour over the loaf.
``````COMPANY VENISON CASSEROLE
1 1/2 lbs. ground venison (may substitute ground beef)
1/2 c. chopped onion
1 tbsp. butter
1 (16 oz.) can tomato sauce
1 tsp. sugar
8 oz. pkg. noodles
1 c. cottage cheese
3 oz. pkg. cream cheese
1/4 c. sour cream
1/4 c. chopped green onion
1/4 c. chopped green pepper
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
2 tbsp. melted butter
1/2 c. Parmesan cheese
Brown venison and onions in butter. Stir in tomato sauce and sugar; set aside. Boil noodles according to package directions; drain.
Combine cheeses, sour cream, green onions, green pepper, salt, pepper and garlic powder and set aside. Butter a 3 quart casserole dish; pour in half the mixture, layer half of the noodles, cover with all of the cheese mixture.
Top with remaining noodles; pour melted butter over casserole. Top with remaining meat sauce and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.
~~MEATBALLS (VENISON)
2 lbs. venison, ground
1 egg
1 c. oatmeal
1 tsp. lite creole seasoning
1 qt. tomatoes
1 sm. onion
1 bell pepper
Mix venison, oatmeal, 1 egg, 1 teaspoon lite creole seasoning. Make in small balls. Place in fry pan with a small amount of cooking oil, fry one side, carefully turn over. Slice onion, lay on top, slice pepper also. Empty tomatoes over meat. Let it simmer for 1 hour or until peppers and onions are done. When it sets for a while it absorbs lot of the liquid.
******** SWISS STEAK
4 strips of bacon
2 tsp. butter
1/2 lb. fresh sliced mushrooms
1 1/2 lb. pre made hamburger patties/ cubed steak/venison steak
1/2 tsp. celery salt
1/2 tsp. garlic salt
1/8 tsp. pepper
1/2 c. flour
2 (15 oz.) cans tomato sauce
1 (10 3/4 oz.) can cream mushroom soup
1 tsp. Worcestershire sauce
1/2 c. water
1 med. sliced onion
1 med. pepper, cut into 1 inch pieces
Fry bacon strips until crisp. Remove from pan and crumble, set aside, save grease. In separate pan melt 2 teaspoons butter and saute sliced mushroom until tender (do not brown), set aside.
Remove all fat from venison and cut into 4 pieces. Sprinkle celery, salt, garlic salt and pepper on both sides of meat, roll in flour. Brown both sides in bacon grease (while browning, prepare sauce).
In 3 quart saucepan. Add tomato sauce, mushroom soup, Worcestershire sauce and water. Stir well. (More water may be added for a thinner sauce).
Add browned steak, crumbled bacon, mushrooms, sliced onions and green pepper. Simmer about 2 hours or until tender.
Serve on bed of steamed rice. Serves 4.
BEEF AND VENISON BOURGUIGNON
I have only used this recipe with venison steaks; it disguises the gamey flavor. This is not as difficult as it seems. I guarantee you will get raving complements if you try it.
MEAT MIXTURE:
1/2 to 1 lb. bacon, cut into strips 1/4 x 1 1/2 inch long
1 tbsp. olive oil
3-5 lbs. lean stewing beef or venison steak, cut in 2-inch cubes
2-3 sliced carrots
2 sm. onions, cut into ringlets
1 tsp. salt
1/4 tsp. pepper
2 tbsp. flour
Cook bacon until crispy, then add olive oil to saute bacon. Remove bacon. Saute beef or venison in ';hot, smoking'; oil. (Use dried beef and venison as it will brown nicer.) Remove meat. Saute carrot, onions in same fat. Add vegetables to beef mixture. Throw out remaining fat. Sprinkle meat mixture with flour and seasonings. Toss lightly in uncovered casserole dish in oven at 450 degrees for 4 minutes, mix. Return to oven for 4 minutes, mix again. Reduce temperature to 325 degrees.
WINE MIXTURE:
3 c. red wine (inexpensive)
2-3 c. beef stock or bouillon
1 tbsp. tomato paste
2 cloves garlic, mashed
1/2 tsp. thyme
Bay leaf, crumbled
1 lg. onion, chopped and sauteed
1 lb. mushrooms, quartered and sauteed
Prepare 1/2 cup wine with remaining ingredients, mix well. Pour over meat. Combine remaining wine with bouillon. Mix into meat mixture so that it is covered. Cook slowly at 325 degrees for 2 1/2 to 3 hours until meat is tender.
When ready to serve, saute mushrooms and onions. Distribute evenly over meat. Serve with mashed potatoes, noodles or rice. Decorate with parsley.
I myself gag on male deer. The wild taste is something I don't care for.
I have given explicit instructions for female this year, only!
We are told by the best of the best that the female deer does not have the gaming wild taste a male deer has.
Last year we had a lot of roast. I would take the roast and soak it in Seasoned Rice Vinegar all night. I would pat it dry the next day and rub it down with mustard and honey and place it in a baking dish covered with aluminum foil tightly and bake it for 5-6 hours on 250 degrees. They were tender and juicy every time. I almost always shredded it and made a gravy with the drippings and served it over rice.
The sausage was okay for me. Mt husband loved it and did not mind the wild taste at all. I prefer not to gag when I eat. I tried the buttermilk thing and all other sorts of pre-preparation techniques and nothing seemed to take away the taste like soaking it in the seasoned vinegar and coating it in mustard and honey. Sadly to say the rest of the ground, tenderloins and cubed meat was tossed.
I am looking forward to the female deer this year if they are lucky enough. And I am looking forward to the roast. I love cooking them.
Also, a Paula Dean secret to frying is good with Venison. Make an egg bath with hot sauce and mustard. Just dip the meat in it, don't soak it. Roll it in seasoned flour and fry. The hot sauce does not make it hot and the mustard allows it to fry up to a golden brown. It perfects frying.
My father was a hunter my mother would make meatloaf and these wonderful teryaki marinated steaks. She also would make her own seasonings like garlic, salt, pepper and oregano. and I do remember her soaking the meat in wine, she said it removed some of the gamey flavor.
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