Do you know of any good venison recipes? Mostly ones where you can't tell its venison.?

Example: Spaghetti and Meatballs I have my own recipe but if there is anything to add that might make it taste a little more like beef would be great.





Mostly just some good dinner ideas and some crock pot recipes would be good too.Do you know of any good venison recipes? Mostly ones where you can't tell its venison.?
Just cut your venison into cubes, and make a stew in your crockpot. My grandmother did it all the time. She would add onion, garlic, green beans, potatoes, some red wine and beef broth and let it cook for hours. At the end she would thicken it a bit with a cornstarch slurry. Her friends had no idea it was deer meat. (And she would only tell them after they finished).Do you know of any good venison recipes? Mostly ones where you can't tell its venison.?
You could try adding some powdered beef bullion to the meatballs. That might help. I've found that venison isn't the best meat for running through the grinder. I like to use the hind quarters in things like stews, soups, and chili. I don't grind it, I just cut it into small chunks and brown it in some oil or bacon grease. They also make good bbq if you have a smoker. With tenderloin I usually just cut it into fillets and throw it on the grill with some of my all purpose seasoning. I also cut it into thin strips and use if for things like stroganoff, pepper steak, and stir fry. Make sure you trim off as much fat as you possibly can. That's where the gamy taste comes from.





All purpose seasoning:


1 tablespoon seasoned salt


1 tablespoon black pepper


1 tablespoon garlic powder


1 tablespoon onion powder


1/2 tablespoon cayenne pepper
Use beef its cheaper and less strong taste
Slow Cooker Apple-Scented Venison Roast [serves 8]





1 tablespoon olive oil


3 pounds boneless venison roast


1 large apple, cored and quartered


2 small onions, sliced


4 cloves crushed garlic


1 cup boiling water


1 cube beef bouillon





Spread the olive oil on the inside of a slow cooker. Place the venison roast inside, and cover with apple, onions, and garlic. Turn to Low, and cook until the roast is tender, about 6 to 8 hours.


When the roast has cooked, remove it from the slow cooker, and place onto a serving platter. Discard the apple. Stir the water and bouillon into the slow cooker until the bouillon has dissolved. Serve this as a sauce with the roast.


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Venison Scaloppini [ready 1r 35min; serves 6]





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





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.


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Venison Steak in Chestnut Sauce [ready in 1hr; serves 4]





6 ounces chestnuts


3 tablespoons butter


1/2 cup chopped onions


1/2 cup chopped carrots


3 tablespoons all-purpose flour


1 1/2 cups beef broth


1/2 bay leaf, crumbled


1 teaspoon coarsely ground black pepper


1 teaspoon salt


4 tablespoons Madeira wine


2 (6 ounce) venison steaks (about 1 1/4 inches thick)





Preheat oven to 425 degrees F (200 degrees C). Slice the skin to allow steam to escape. Place the chestnuts in a baking pan, and bake in the preheated oven for 15 minutes. Remove from oven, and cool. Peel off the shell, and chop. You should have about 1 cup chopped chestnuts.


Melt butter in a large skillet over medium heat. Cook, stirring often, the onions and carrots in the butter until soft. Stir in the flour, and cook until the flour browns. Mix in the broth, and season with bay leaf, and salt and pepper. Simmer for 15 minutes.


Preheat broiler, and position a rack 5 inches below the broiler element. Place the venison steaks in a broiling pan. Cook 5 minutes on each side. Transfer to a hot platter.


Strain the solids from the broth, and return the broth to the pan. Stir in Madeira and chestnuts. Pour hot chestnut sauce over venison steaks, and serve.
Venison





The short answer: Add beef. If venison is pretty gamey, try a 50/50 mix.





The long answer: Gamey has to do with age of the deer (or any wild animal for that matter) and how it is treated after being taken.





The gamey flavor is in the fat and in the bones. Thus with my game, I am very meticulous about how it is handled from beginning to end. I butcher it myself.





Here are the steps to virtually eliminate gamey flavor. I feed people my venison that have never eaten venison and they talk for a long time afterwards, they thought they were eating beef. Pass this on to the hunter if any of this is not being done.





1. Take a younger buck if meat hunting. If your area allows it, the doe. Horn hunters are looking for older bucks really.


2. Field dressing is everything. No hair and wash out body cavity with vinegar and water mixture.


3. Age the deer. This tenderizes the meat. Depending on weather conditions, I age 15 - 17 days. You can age with the skin on however if it freezes, the skinner is in for a nightmare. No greater than 40 degrees for again. If it warms up for a day insulate the deer with anything, newspaper, blanket. Then resume aging if the weather cools back down. Otherwise, end aging.


4. If at all possible, self butcher. The reason for this is, all fat will be removed and the meat will be deboned. Only the neck will have the bones.


5. Butcher in a cold room. Buy a meat grinder.





Any venison roast is a candidate for the crock pot. The best candidate is the neck. Done right, the neck roast will knock your socks off with rich beefy flavor.





Crock Pot Neck Roast: Meat and Potato Feast





Ingredients





Onions sliced


Carrots bite size; Amount, how many people you gonna feed?


Small potatoes bite size or just larger for 2 bites; Amount, same as carrots


Small bit of celery diced (2 stalks)


Garlic granules/powder


Salt and pepper


Beef stock, broth or bouillon. Au Ju is best.


Flour for gravy





Remove any obvious fat from the neck. You will not be able to get it all off.





Season the neck will with garlic, salt and pepper.





In a large frying pan, brown the neck on all sides well in a bit of oil. Deglaze the frying pan with a cup of water. Reserve this goodness juice


Add the goodness juice to the crock pot


Put a cup or so of water into the crock pot and put the browned roast in the pot so that no more than ¼ of the roast is in liquid.


Lay the onion slices and celery onto an around the roast.


Cover and cook for several hours.





It is done when the meat separates from the bone.





When to add the potatoes and carrots





Test the roast after some hours. When you think an hour or so more to go add them.





When Done:





Remove carrots and potatoes; reserve





Remove Roast; If the bones do not separate from the meat, it is not done. Separate the meat from the bones and try to leave big chunks of meat. Remove any obvious chunks of fat you find. Remove what I believe is part of the spinal cord. (it didn’t hurt to have it in while cooking)





Remove the liquid from the crock pot and separate and remove the fat, leaving just the stock.





Making the Gravy





How much Gravy do you need?





See how much stock you have. If you have 2 cups of stock. Taste it. Is it rich and tasty? If you just need 2 cups of gravy, you are good to go if not, with water, make up the difference. Put all the liquid in a frying pan. Taste. Add bullion, or what have you to flavor the gravy (au ju being the best) and make up the difference.





For every 1 cup of stock, put 2 tablespoons of flour into a small jar. Add water to the jar. Not much, just enough to mix it up. Shake well.





Start heating up the stock in the frying pan and add the flour water to the stock. Stir constantly and in about 5 minutes, it will thicken up. Once thick, taste it.





Add salt, pepper, garlic and more boullion if needed to make the flavor just to your liking.





You probably will have to reheat the carrots, potatoes, venison in the microwave. Not a problem.





Serve with French bread.