Venison: any recipes; secrets about cooking it?

I was given some venison; ground %26amp; steak/chops.


I know it's grass fed %26amp; low in fat; how do I cook it best?Venison: any recipes; secrets about cooking it?
Venison Stew


Recipe courtesy Emeril Lagasse, 2005


Show: Emeril Live


Episode: A Hunter's Feast








3 tablespoons olive oil


2 pounds venison stew meat, cut into 1-inch cubes


1/4 cup all-purpose flour


Essence, recipe follows


2 cups chopped onions


1 cup chopped celery


1 cup chopped carrots


1 tablespoon chopped garlic


1 cup chopped tomatoes, peeled and seeded


1 tablespoon chopped fresh basil leaves


1 tablespoon chopped fresh thyme leaves


2 bay leaves


1 cup red wine


4 cups brown stock


Salt and black pepper


Crusty bread


In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.


Remove the stew from the oven and serve in shallow bowls with crusty bread.





Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):


2 1/2 tablespoons paprika


2 tablespoons salt


2 tablespoons garlic powder


1 tablespoon black pepper


1 tablespoon onion powder


1 tablespoon cayenne pepper


1 tablespoon dried oregano


1 tablespoon dried thyme


Combine all ingredients thoroughly.


Yield: 2/3 cup





Recipe from ';New New Orleans Cooking';, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.





Venison Sausage Burgers


Recipe courtesy Emeril Lagasse, 2004


Show: Emeril Live


Episode: Harvest Windfall








1 pound ground lean venison


1 pound fresh pork sausage, removed from casings


1/4 cup chopped green onions


2 teaspoons minced garlic


2 teaspoons Worcestershire sauce


1 teaspoon salt


1/2 teaspoon freshly ground black pepper


6 hamburger buns


Condiments, for serving


Preheat a grill to medium-high.


Combine all the ingredients in a bowl and mix gently but thoroughly. Divide the mixture into 4 equal portions and form into patties. Grill the burgers for 4 to 5 minutes on each side, or until all pink disappears. Place the buns on the grill, inside down, until just warmed through, about 30 seconds. Remove the patties and buns from the grill and place on serving plates. Garnish with condiments and serve immediately.Venison: any recipes; secrets about cooking it?
I have a GREAT recipe for backstrap/tenderloin, but I adapted it once for steaks and it worked great.





Marinate for 2-6 hours in apple cider (CIDER, not juice). Remove and pat dry.





Marinate in your favorite barbecue sauce for 2-6 hours. Remove and pat dry.





Grill to taste, just like you would a steak.





The cider and barbecue sauce impart GREAT flavor, and get rid of the ';gamey'; taste some folks complain about.





As for the ground stuff, ask the person who gave it to you if there was any fat added. If not, you'll have to add some fat to it to cook it, since venison is so lean. I've heard of folks mixing pork sausage in, using bacon fat, and lard to add some fat. I never had to add it myself, it always came with added fat when I got it from friends. Anyway, once it's had some fat added, I've done burgers and meatloaf, and both were GREAT. Chili is another good use for the ground stuff. Just use it in place of ground beef, in your favorite chili recipe.





Another great way to cook the steaks/chops is to pound them out with a meat tenderizer/mallet, then dip them in milk (or eggs), then flour, and fry it.





To me the only ';secret'; to cooking it is don't overcook it. Medium is about as done as you want a steak or chop.





I've had people tell me they soak venison in buttermilk to get rid of the ';gamey'; taste also.
i would braise the steaks....venison is a very tough meat, at least from my experience, and every cut of meat requires some moist cooking method to make the meat more tender. as for the ground meat, make meatballs out of them and put in a meatball soup, tomato sauce, albondigas (yummy)...sear off the meatballs to get good color on the outside, and cook in the sauce/soup using a slow cooker, or over low heat for several hours if using a dutch oven, to ensure cooking throughout as well as tender meat. good luck!
Ground venison is good for meat loaf and chili.





Steaks; Make sure that you season with pepper and garlic powder. The garlic is the key. You can chicken fry it, you can grill them, you can sear them and then place them in a crock pot with some cream of mushroom soup and cook all day. Serve over rice or noodles. Any more question please email.
If the steak is from the tenderloin, cook it like steak.. Should be spectacular.





I used to get wild venison roasts (not tenderloin) and it could be gamey, so I would cube it, marinate in red wine and onion and toss the marinade afterwards. Then I'd follow a good beef stew recipe.
good day,


I am from Texas and do lots of wild game...Vension will not taste like beef...the tried and true method: steaks and chop pre soak in milk about 1 hr drain and remove all tendons=white stringing looking stuff that is between the muscles, if no bone in the meat


pound and flour and pepper, fry the meat and serve like chicken fried steak w/ cream gravy....ground meat should be used in chili or even spag sauce...don't soak ground meat in anything...just brown and add the rest of ing. Anything with a bone soak and do stews,roasted w/ veggies...cream sauces don't do well with deer meat..think red wines, tomato and brown gravy bases, except when your having chicken fried steak...happy munching...
use them in any beef recipe, but there is almost no fat so you might need to add oil to the dish. If you don't like the gamey taste, then soak the meat in a marinade, or milk, to ';soften'; the flavor.