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.