How to can venison in the oven. need a recipe.?

it's tricky, it is such a lean meat that it will usually get dry and tough ... try injecting it with butter, use a dry-rub, and then wrap it in bacon and bake at 400 for 20-30 minutes depending on how well done you want it ... use a meat thermometer to verify it is to the temperature of your liking:





Rare 130-135


Medium-rare 135-140


Medium 140-145


Medium-well 150-155


Well done 155-160





a few other tips:


- Roasting large cuts of venison can be done using either dry-heat or moist-heat cooking techniques. Dry-heat roasting includes both high- and low- temperature methods. Most moist-heat roasting is done be braising, which includes pot-roasting.


- Use only prime cuts such as top round, sirloin tip, backstrap and rump roasts, for dry-heat roasting. These cuts are naturally tender and do not need long, slow cooking to tenderize them.


- For high-temperature cooking, select a roast between 2 and 5 inches thick, or a thinner piece that has been rolled and tied. Often, you should first brown the meat in a skillet or Dutch oven in hot oil, then roast it in a 400 - 450 degree oven. Roasts should only be cooked rare to medium when done this way. Roasts cooked to well done will dry out and shrink at high temperatures.


- Use a meat thermometer or an instant-read thermometer to check doneness of roasts. Remove the roast form the oven when the thermometer reads 5 degree below the desired temperature in the thickest part of the roast. The internal temperature of the roasts will go up about 5 degrees F in the 10 minutes after the roast is removed from the oven.


- Low-temperature roasting can be used for prime cuts as well as less tender cuts, such as the bottom round, which need longer cooking to ensure tenderness. Cover the meat with bacon, or beef or port fat (available from meat cutters), or baste it frequently, when cooking in a slow (300-325 F) oven. At low heats, roasts may be cooked to rare, medium or well done.


- Moist-heat cooking is used to tenderize tougher cuts, such as shoulder roasts, and also works with medium-tender cuts. Brown the roast in hot oil, then add liquid and flavorings and cover the pan tightly. Cook the meat until tender, either on the stovetop or in a moderate (325 to 350 F) oven. When pot roasting; add vegetables during the last hour or so of cooking. Braised meat is always served well done.How to can venison in the oven. need a recipe.?
Why don't you cook it in the oven and then freeze it?


I don't know how you will ever get it into cans. In fact I have never heard of canned venison. What is the advantage of doing the canning while it is still in the oven? It must be very hot and awkward.How to can venison in the oven. need a recipe.?
mmmmm dear meat i am a girl but a hunter anyways add butter to it if not gravy with it is really good

home theater

Can I substitute venison in any beef recipe and it still taste good? My Hus is a hunter, but in the past I?

have only really used the ground meat in spaghetti and meatloaf and such and given the rest away to friends (I know!) because I really don't know what to do with this stuff. You guys have given me a couple of recipes, but I feel really insecure using the meat. Help!Can I substitute venison in any beef recipe and it still taste good? My Hus is a hunter, but in the past I?
Almost all slow-cook recipes for beef or lamb will do well with venison. Aside from the slow-cook requirement, be aware that the venison (at least what I get) is quite low-fat. Depending on the recipe, techniques like browning in bacon fat, barding with bacon or adding diced pancetta are often winners at our table.





(There are other things to do with venison other than slow-cook but they require more attention and care.)





Venison is particularly good with dark sauces (port wine reductions, juniper berry flavored, etc.) and also particularly good with mushrooms.





You can fix any slow-cook meat recipe in any covered container, there is no reason to go out and buy a roasting pan except for scale -- that is, if your biggest covered dish isn't big enough. Yours might not be ideal but don't sweat it.Can I substitute venison in any beef recipe and it still taste good? My Hus is a hunter, but in the past I?
You can use it like you would round steak because it's tougher than beef since it has very little fat. So I would braise it or roast it.





To roast it, as I do with a beef roast, I sear it first with a little flour on it (to help the gravy later). Then I add a mixture of black coffee (regular or decaf), some soy sauce, black pepper and water. Pour it over and around the roast until it is about 1/3 of the way up the roast. Put the lid on and roast at 350潞 until it is very tender (varies on size). The coffee and soy sauce work as a tenderizer and make it nice and tender and it makes the gravy a very nice rich dark color.





Hope it helps.
Try pre-soaking the venison in buttermilk a few hours, or overnight, it will tenderize it and take away most of the wild gamey taste and smell.
********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.
Oh my, I wish I had your problem. I would love some venison right now.





Steaks that provide some sauce like...steak onglet (hanger steak) would be lovely with venison. There are also some really lovely venison dishes in Italian cooking.





Love the venision..you have no idea how lucky you are! If you like substitution, then you should really look at lamb recipes rather than beef, with the caveat that cooking times need to be shorter, and you need to add more oil.
yes you can and if you like venison you will like this way much better than beef. sounds tasty to me!
yes and no.maybe, it depends

How to fry venison(backstrap)...quick and easy recipe please....?

i have cooked venison this way for 57 years.


dip venison peices in flour.


pound the flour into the meat on both sides.


fry in butter or oil.


add onions,seasonings.


turn down heat and cook for about an hour.


you may add water to make the gravy.How to fry venison(backstrap)...quick and easy recipe please....?
Hi !





Fried Venison Backstrap :





INGREDIENTS :





1 (2 pound) venison backstrap, cut into 1/4 inch thick slices


2 cups milk


2 tablespoons hot pepper sauce


2 eggs


1/2 cup milk


3 cups all-purpose flour


2 tablespoons salt


1 tablespoon ground black pepper


3 cups vegetable oil for frying





DIRECTIONS :





Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.





Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.





Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.How to fry venison(backstrap)...quick and easy recipe please....?
This is not fried but I thought you might like it for another day





Sweet Bacon wrapped Venison Tenderloin


Ingredients


鈥?2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)


鈥?1/2 lb bacon (Plain, thin-sliced Bacon is best)


鈥?3 cups dark brown sugar


鈥?2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)


鈥?1/4 cup white sugar (Optional for added Sweetness)


Directions


1. Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into soupy soy liquid.


2. Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.


3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!


4. Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.


5. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.


6. Repeat this process until the entire loin is wrapped in ten or so bacon ';loops.'; The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.


7. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.


8. Place on center rack in oven and bake at 350掳F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the ';OPTION 2'; step below regarding searing.


9. OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. It might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!


10. OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).


11. Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.


12. You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.


13. The next day, try the leftovers on a wheat bun with spicy BBQ Sauce for an awesome leftover sandwich





Enjoy
I take 1 onion and saute them til they are translucent and drain on paper towel. I dredge the meat in flour with salt and pepper and fry at a medium high setting on the stove. Brown good on one side and then the other take it up on a plate and smother with the onions.

Venison snack stick recipe needed?

i need a detailed recipe for making snack sticks like slim jims from ground venison or deer burger. im looking for spicey, sweet, and a terikie mix, but not all at the same time. i dont want a store bought, box recipe. i want something that other hunters have made. instructions for mixing the ingrediants, oven temps and times would really be helpfull. ive already looked from one end of the internet to the other, so google, ask jeeves and all those others didnt help, so please dont insult yours and my inteligence by suggesting i look there just to get your answer points up. this is a serious question that ive tried to answer befor i came here. this is a last ditch effort to try and make same flavorful snacks for me and my family, with out having to pay someone else to do it for me. i already know how to butcher a deer, so giveing me links to websites that have instructions how to butcher and cook a deer wont help. im looking for actuall recipes, not links to dead ends.Venison snack stick recipe needed?
BILL'S VENISON PEPPERONI STICK





3 lbs. ground beef or venison


1/2 tsp. garlic powder


1/2 tsp. onion salt


2 1/2 tbsp. Morton Tender Quick Salt





Mix with hands. Refrigerate 24 hours. Makes 4-6 rolls and bake 300 degrees for 1 hour.





Teriyaki Deer Snack Sticks


Make up a batch of these and they're sure to go fast. You can use a commercially prepared, bottled teriyaki sauce, or make up some homemade teriyaki sauce using the recipe up above. Here's how it's done...





* 2 pounds ground deer meat


* 1 pound ground chicken


* 1 tablespoon canning salt


* 1 teaspoon Tender Quick庐 Curing Mix


* 2 cloves minced garlic


* 1 teaspoon minced fresh ginger root


* 1/4 cup light corn syrup


* 1/4 cup soy sauce


* 1 cup teriyaki sauce





Combine the venison, chicken, salt and Tender Quick庐, mixing completely. Rest in the refrigerator two days, mixing again two times each day. Add the remaining ingredients before mixing for the last time. After a good, thorough mixing, let the ground venison rest another hour or so before forming and dehydrating.





Maraschino Cherry Deer Sticks


If you have a sweet tooth, you'll like the venison snack sticks that this recipe creates. And kids love 'em! Here's the recipe...





* 2 pounds ground venison


* 1 teaspoon Tender Quick庐 Curing Mix


* 1 small jar of red Maraschino Cherries


* 1/4 cup white sugar


* 1/4 cup cherry brandy or kirsch (or cranberry juice for the kids)


* 1/4 teaspoon white pepper





Add the Tender Quick庐 to the venison and mix well. Refrigerate overnight.





Drain the Maraschino cherry liquid into a blender. Remove the stems from the cherries and add them to the blender, along with the kirsch, sugar and pepper. Blend until the cherries are finely chopped.





Combine the blender ingredients with the ground venison, mixing thoroughly. Allow this mixture to rest for an hour or two, then form and dehydrate. To learn how snack sticks are formed and dried,Store these cherry deer sticks in a sealed container, kept in the refrigerator...in a nicely hidden spot that only you know the whereabouts of!





Go to this link: http://www.free-venison-recipes.com/maki鈥?/a>


To get proper details of how to mix, form and dehydrate the sticks.Venison snack stick recipe needed?
If I'm going to eat venison, I'm going to eat it in a way I can appreciate it, not dehydrated! Report Abuse

Venison Recipes?

I was diagnosed with hyperchlosterimia. So the dietician advised me to eat all the venison I wanted (no beef). So I do. I have been cooking venison for 10 yrs now. I buy enough during season and put it in the freezer. I decided to write a cook book, which I did for Venison. If you email me with an actual email addy, I will send it to you. Can you please tell me how the recipes work out for you?Venison Recipes?
Good for venison roasts or kabobs





1 cup Red wine vinegar


5 leaves of fresh basil , torn


1 medium sweet onion chopped


3 cloves of garlic , minced


1 Tablespoon of parsley


Kosher salt and ground black pepper to taste





Mix all ingredients together and pour in a large plastic resealable bag (hefty or glad,etc.) add roast let marinade in the refrigerator for 8 hrs or more turning occasionally.Venison Recipes?
Sweet!
the old fashioned Maine way is with bacon and onions
Better check your spelling there but I know what you mean. Since venison has 20% less fat than beef, it's a good alternative. I don't like it, personally but there is a good web site for recipes called ontariovenison.com. Good luck with your book anyway.

Anyone know a good venison recipe?

My husband and I have shot 2 deer already and have tags for 6 more. I am tired of just the plain old stuff with venison...any new ideas?Anyone know a good venison recipe?
Mmmmm...yummmm...Venison is my absolute FAVORITE meat.





My favorite way to do venison is a fast fry. Slice the meat into very thin steaks. Fry them up in a frying pan, with either cooking oil or butter...whichever you prefer. Add a bit of pepper and seasoning salt, and you're good to go!





I also really enjoy substituting ground venison in spaghetti sauce instead of ground beef. It is soooooooo stinking good!





A venison stir-fry is also so delicious!!!





Really, you can substitue vension in any beef (or even chicken) recipe there is!





Sorry my answer wasn't fancy with recipes like the rest...but I very rarely follow a recipe when it comes to cooking. I guess you could say I fly by the seat of my pants...LOL!





Happy cooking!Anyone know a good venison recipe?
A Sauce for venison sandwiches


1 cup Mayonnaise


3 tbs. Balsamic Vinegar


2 tbs. fresh lemon juice


1 tbs. Worcestershire


2 tbs. olive oil


1.5 tsp. garlic powder


1/4 tsp. pepper














Brown Sugar venison


thin strips of venison


oil


salt and pepper, to your taste.


brown sugar


butter





For a good tasting venison, slice of some thin strips of venison. Heat a little oil in a frying pan. Very little.put in strips of venison. Do not season yet.. Brown on one side. Turn over and add a little butter. Turn fire down..sprinkle with a little salt and pepper, to your taste. Now a little brown sugar. And let it melt on meat, turn and do the same on the other side with little brown sugar.. Do not let it cook to long, or the brown sugar will turn the meat like candy.








VENISON AND NOODLES:


1 pint venison strips


1 tbsp. chopped onion


1 tsp Worcestershire sauce (to taste)


Salt and pepper (to taste)


2 tbsp. flour mixed with 1/2 cup water


4 cups cooked noodles





Pour venison strips in sauce pan. Add seasonings and flour mixture; cook until thickened. Place noodles on platter and spoon on venison and sauce. Makes 4-6 servings.








Ground Venison Burgers


1/3 C mayo


1 ts lime juice


1 ts dijon mustard


1/2 ts grated lime peel


1/3 c chopped green onions


3 TB plain yogurt


2 TB finely chopped jalapeno pepper


1/2 ts salt


1/2 ts pepper


2 lbs ground venison


8 buns, split


8 slices pepperjack cheese





In small bowl, combine mayo, lime juice, mustart %26amp; lime peel; cover %26amp; fridge until serving.


In bowl, combine onions, yogurt, jalapeno, salt %26amp; pepper. Crumble meat over mixture %26amp; mix well. Shape into 8 patties. Pan fry, grill, or broil until meat is no longer pink. serve on buns, top with cheese %26amp; mayo mixture.





Venison Meat Balls


1 1/2 lb. ground venison


1 cup cooked quick oat meal


1/2 teaspoon Each salt and pepper


2/3 cup onion, finely chopped


1/2 teaspoon sage


Garlic powder (to taste)


1/4 cup butter


1 tablespoon flour


1 cup milk





Combine oatmeal, venison, salt, pepper, onion, sage and garlic powder; shape into balls about 1'; in diameter. Brown meatballs in butter, cover pan; cook over low heat 15 minutes. Remove meatballs from pan and add flour to drippings to make gravy. Add milk and simmer 3-4 minutes (without boiling). Serve gravy hot over the meat balls. Try adding allspice, ginger, nutmeg, cloves, brown sugar, oregano, and other spices for variety.





Venison Enchiladas


1 lb ground venison


1/2 medium onion


Olive oil or bacon fat


salt and pepper


1 teaspoon garlic powder


1 tablespoon sugar


2 cans enchilada sauce


1 dozen corn tortillas


1/2 lb sharp cheddar cheese, grated


4 green onions, chopped


6 black olives, chopped





Place venison and onion in skillet and saute in oil until meat is browned and onion cooked through. Stir in garlic, sugar, olives and salt and pepper to taste. Heat enchilada sauce in large round pan. Dip each tortilla in the hot sauce, remove almost at once and place on flat surface. Spoon 1 tablespoon of meat mixture on tortilla, roll up, and place in greased 9x13 baking dish. Repeat with all tortillas and make single layer in dish, top with cheese and green onions. Bake 15-20 minutes at 375 degrees F.








Venison Sloppy Joe Mix


4 lbs. venison, ground (no fat)


3 cups of chopped onion


2 cups bacon fat


2 cups tomato catsup


2 1/2 cups water


2 tablespoons Garlic powder


1 small can tomato paste


1 teaspoon Salt


1 1/2 cups chopped green pepper


1 tablespoon Sugar


3/4 teaspoon pepper





Cook venison and onions until brown. Pour off excess fat. Add all other ingredients; mix thoroughly; bring to a boil and simmer 5 minutes.


Serves 48





Now if you want to can this:


Pack into clean, boiled Mason pint jars, leaving 1'; head space. Adjust lids. Process at 15 lbs. pressure for 75 minutes, or 10 lbs. pressure for 110 minutes.


Makes 8 pints.





Serving Suggestions





1. Sloppy Joes on a Bun:


For 6 sandwiches, heat 1 pint Sloppy Joe Mix (above) to boiling and simmer 10 minutes. Spoon mixture onto hot hamburger buns and serve.





2. Chili-Con-Carne:


In a pan, mix 1 can or 2 cups cooked kidney beans, 1 pint Sloppy Joe Mix (above), and chili powder to taste. Heat to boiling and simmer 20 minutes. Serve with crackers or cornbread.


Makes 4-6 servings.





3. Venison Hamburger-Rice Casserole


Place equal amounts of cooked rice and Sloppy Joe Mix (above) in a greased baking dish in layers, starting and ending with rice. Top with sliced or grated cheese. Bake at 375 degrees for 30-40 minutes or until bubbly.





4. Venison Delight:


Cook 1 cup macaroni according to package directions. Drain and combine with 1 pint Sloppy Joe Mix (above), 1 cup canned whole kernel corn, 1/4 cup grated cheese. Pour into creased casserole. Bake at 350 degrees for 1 hour or until bubbly.





5. Ground Venison in Cabbage Leaves:


Place 8 large cabbage leaves in boiling water. Boil 2 minutes or until just limp.



BEEF AND VENISON BOURGUIGNON





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.


~~~~~~~~~~~~~~~~~~~~~





EASY VENISON CHILI





1 c. minced green pepper


1 c. minced green onion


2 lbs. ground venison


1 (8 oz.) can tomato sauce


2 c. water


1 pkg. 2 Alarm chili mix





Saute green pepper and onion in a little oil. Add venison and sear until brown. Add tomato sauce, water, and all packets in chili mix. Cook about 1 hour over low heat. Serve on buns.


~~~~~~~~~~~~~~~~





EASY VENISON SOUP





1 lb. diced venison, cut into 1/2 inch cubes


Milk (for marinade)


1 (16 oz.) pkg. frozen mixed vegetables


6 green onions


1 (16 oz.) can tomatoes


1/2 tsp. salt


1/4 to 1/2 tsp. pepper


2 c. water or venison stock





Using a glass container, soak the venison in milk for 12 hours or overnight. When you are ready to cook, drain the meat and put it into a suitable pot with water or venison stock. (Venison stock is low in fat and cholesterol but chicken or beef stock can be used.) Chop the tomatoes and put them, along with the juice from the can, into the pot. Bring to a boil, cover, reduce heat and simmer for an hour and a half. (If your venison is very tender, you can cut back on cooking time.) Chop the onions, including about half of the green tops, and put them into the pot along with the frozen vegetables, salt and pepper. Some like more pepper. Good with hot French bread.


~~~~~~~~~~~~~~~





EASY VENISON STEW





2 lbs. venison meat, cubed


Milk (for marinade)


1 tbsp. vegetable oil


1 (16 oz.) pkg. frozen stew vegetables


1 (16 oz.) can peeled tomatoes


1 med. onion, diced


1/2 tbsp. parsley


1 tsp. salt


1/2 tsp. pepper





Put the venison into a glass container and cover it with milk. Marinate it for 12 hours, or overnight. When you are ready to cook, heat 1 tablespoon of oil in a Dutch oven or soup pot. Brown the venison and the diced onion. Add enough water to almost cover the meat and bring to a boil. Then reduce the heat, cover tightly and simmer 2 hours or until meat is tender. Chop the canned tomatoes and add them to the pot, along with the juice from the can. Add the vegetable mix, parsley, salt and pepper. Bring to boil again, reduce heat, cover and simmer for 30 minutes or until the vegetables are tender.





NOTE: Leftover vegetables can be added but add them late so that they won't be too mushy.


~~~~~~~~~~~~~~~~~~~~~~~~~~~





FRIED VENISON (BUCK) NUGGETS





2 lbs. venison steak


Salt and pepper to taste


1 c. flour


1 c. oil





Cut venison steak into 1/2 inch strips. Salt and pepper steak, place steak in a plastic bag with flour. Shake and then fry in hot oil. Serve with rice and gravy.


~~~~~~~~~~~~~~~~~~~~~~~





FRIED VENISON CUTLETS





1 1/2 lbs. venison cutlets


1 c. sugar


1 tbsp. oregano


1 tbsp. garlic powder


1/2 tbsp. onion powder


1 tsp. black pepper


1 tsp. salt


1/2 tsp. sweet basil


3/4 c. vegetable oil





In a soup bowl combine sugar, oregano, basil, garlic, onion, pepper and salt; mix well. Pour oil in frying pan and heat well. Dip venison cutlets into spice mixture and then fry in oil. For best results only fry each side no more than a minute so that cutlets are medium-rare inside. Clean hardened spice mixture from frying pan after each frying. You can vary recipe by adding more or less of each spice according to your own personal taste.


~~~~~~~~~~~~~~~~~~~~~





FRIED VENISON STEAK





2 lbs. venison steak


1/8 tsp. pepper


3 tsp. oil


1 pkg. onion soup mix


Flour


1/2 c. water





Trim venison of all fat. Dip in flour. Brown on both sides in hot oil. When brown, sprinkle onion soup mix and pepper over all and add water. Cover and cook 1/2 hour.


~~~~~~~~~~~~~~~~~~~~~~~~~





GREEN PEPPERS
I take the venison steaks, pound them with a meat hammer, roll them flour and pan fry them olive or vegetable oil. After the steaks are cooked, I remove them from the pan, add 1 cup of corn starch and 1 cup of condensed milk to the drippings. Turn the burner on a low setting and whisk it until it has a semi thick consistancy. This is great gravy for mashed potatos or rice.


I do the same thing with elk, moose and cubed beef steaks.
http://www.venison.ca/recipes.html





http://www.pastrywiz.com/archive/categor鈥?/a>





http://www.deerfarms.com/recipes/





http://allrecipes.com/Recipes/Meat-and-P鈥?/a>

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?
You can buy venison/potato canned food (as well as other hypoallergenic canned foods- rabbit, salmon, duck, kangaroo). Cut up the lump of canned food into large chunks and put the chunks into an old icecube tray and freeze. Dogs love this frozen meaty treat...and no baking required.Does anyone have a recipe for dog treats made from Venison and potato?
It's pretty easy to make dog treats, just grind them both together in a blender, add flour and water, and cook like you were baking cookies.
Why don't you just cut up little bits of potato and give them to her? I'm pretty sure she'll love them. You can also try to find a specialty butcher in your area and just get venison steaks, cooks them and cut them into bite sized pieces for her. Trust me, THAT will be enough of a treat for her.
Use a food processor to chop it all up into tiny mush, and try to bake. Most likely it will be difficult without egg or flour to harden and hold it all together. Maybe you can add these types of things?
Dogs can't digest potatoe like humans. It comes out same as it goes in. I would suggest straight venison , perhaps dehydrated to keep better.

home theater

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?
use your dog food and blend it until it is the cosistentcy of flour. then slowly add water(since your dog has allergies do not use milk) until it is thick. then if ou have them use dog bone shapped cookie cutter to shape out the treats and bake them in the oven @ 350 degreed until done.





It changes the flavor a little but he is still getting the same things that is in his dog food.





i worked at a vet clinic and my vet told us how to do this and my dogs loved it. and all the clients that she told to do it also said that their dogs loved it.Does anyone have a recipe for dog treats made from Venison and potato?
I have a horse treat company and my vet has asked me to create a venison potato dog treat (I am currently trying out a peanut butter treat for dogs to add to my site. Did you ever find a venison potato dog treat? Report Abuse

Venison recipes???

I'm looking for new ideas....I have a supply of roasts, steaks, chops, and ground. I already have a great recipe for chili, meatballs, and roast in the crock pot, but am looking for other ideas!! Also willing to share my recipes, email me if interested!! Thanks!!Venison recipes???
I just threw this together the other day. A guest claimed that this is the first time he's ever enjoyed venison.





Finely chop 1 small onion and a few cloves of garlic. I love garlic, so I use 4-5 cloves, but most people would probably stick with 1-3 cloves. You can chop a shallot or two if you have any.





Season some venison chops with salt and pepper.





Add a couple tablespoons of oil to a hot skillet. Brown the chops for a minute or two each side. Remove the chops from the pan.





Use the same pan with the brown bits still in it. Add more oil to the pan if needed. Add the onion and saute the 3-4 minutes. Add the garlic and shallots and saute for another 1-2 minutes. Deglaze the pan with about 1/2 cup of white wine (I use a dry sherry). Incorporate all of the brown bits from the pan. Add 1/4 to 1/2 cup of sour cream, some rosemary (1/2 teaspoon-ish), and basil (another 1/2 teaspoon-ish). Mix until smooth. Reduce heat to medium low and add the chops back to the pan (along with any juice on the plate). Heat until the chops are to the desired doneness (about 5-10 minutes for medium), turning once.





Remove the chops. I like to thicken the remaining sauce with about a tablespoon of roux. To make roux, melt butter (about a tablespoon) in a small skillet over medium heat. Once hot and melted, add an equal amount of flour. Stir constantly until the mixture is a light brown color (about 30-60 seconds), using care not to burn the flour. Add this mixture to the sauce. Stir and simmer for an additional 3-5 minutes until it's about 3/4 of the way to the desired thickness. It will continue to thicken as it cools.





Serve the chops with the sauce on top. It goes quite well with baby red potatoes!





Sorry about no exact measurements. I honestly never measure when I cook - I just add things until it looks and tastes the way I think it should.





%26lt;edit%26gt;: I would have thrown in some chopped mushrooms with the onions if I had any...Venison recipes???
Roast-meat hoagies are a favorite in our household


Slow-cook a 2lb-5lb beef or venision roast (depending on how many people you're feeding, etc.) with garlic, seasoning salt and onion. When roast is cooked through and fork tender (about 6-8 hours) pour off any accumulated juice and the onion (we keep that juice and freeze it for soup). Shred the meat and return it to the crockpot, add 1 can cream of mushroom soup, 1 can cheddar cheese soup and 1 can of drained mushrooms and pieces. Allow to cook for about an hour so flavors meld and everything is heated through. Serve on hoagie buns with sliced Cheddar cheese.
Out here in the wilderness, we first make sure the deer is dead and then hang it from a tree to drain the blood. Using a very sharp knife, you skin the animal and clean out the innards. Dispose of them carefully or else one or more unpleasant animals will join you in your tent.


Cut lots of thick steaks, cleaning them as you go along. Get your partner to build a crackling good fire and one of those what-are-they-called? A roasting spit?


So then, you cook the venison, turning the steaks frequently. Add salt and pepper to taste.





Buen appetito...
Here are 540 recipes for you:





http://www.cooks.com/rec/search?q=Veniso鈥?/a>
Heres a couple of sites that have plenty of venison recipes!





http://www.northeastvenison.com.au/recip鈥?/a>





http://www.mackayfishmarket.com.au/venis鈥?/a>





enjoy!

Venison recipes?

do you have a favorite recipe for this wonderfuly flavored meat?Venison recipes?
Venison Roast.





You can cook venison almost like any other red meat. I like to cut slits into a roast and stuff fresh sliced garlic coated in Rosemary olive oil and stuff it in the slits. Use Mrs.Dash as a rub for the outside of the roast. Surround the roast with sliced onions. Use a black roasting pan with a cover. Then of course 350 degrees, time per pound, etc. Just like beef.





Also, if you like a ';sort of'; BBQ sauce for venison.


One can Dr. Pepper. 2 cups Ketchup, 3 tablespoons garlic powder. Also use lots of fresh sliced onions on the roast with recipe too.Venison recipes?
Here is a really inexact recipe





Take butterfly steaks from the backstrap, wrap them in bacon and pan fry in a small amout of butter until done. The bacon gives the venison a nice flavor, and the added grease makes a nice sauce.
Here is two links that has a lot of recipes for venison.


Hope it was of help.








http://www.huntingblades.com/venison.htm鈥?/a>





http://www.cooks.com/rec/search?q=Veniso鈥?/a>








You can also convert any beef recipes to venison by just substituting the beef with venison.





Hope this was of help.





D58
For a cheap, easy meal that I learned in college, take ground venison and use it in place of beef for hamburger helper. It tastes great and is very easy.
tenderloin steak, sear, then simmer in pan of canned green chili till done. Serve on tortillas with taco toppings
My kids and I just love venison steaks. What I do is first take a meat mallet and tenderize them. Then flour and pan fry. I will add a little pepper and garlic to the flour mixture. They just disappear.

Venison recipes?

I need help. I've got SO much of it in the freezer (just chops and steaks) and I need new ideas on how to prepare it. I've usually done it fried up in worcestire sauce and butter or in mushroom soup over rice or potatoes. And, I've had enough stew. lol. Any other suggestions for steaks and chops? Thanks.Venison recipes?
Although everyone has good answers here is one you can't resist. Go to the website listed below and check out the 100 different wild game recipes.





These are time tested from Granny's COOK BOOK!





Good Luck!


HUNT HARD %26amp; HUNT SAFE


Tim


Darkwoods Outdoors %26amp; Real Huntin'Venison recipes?
Have you tried Stir-fry


But you can use any recipe for red meat just substitute with the deer


One of my most favorite deer stroganoff.
Shish ca-bob on the grill.





cut chops or steaks into chunks


put in air tight container and marinade for at least 24hrs.


put meat , potatoes,onion,peppers (green %26amp; red) on squewers,wrap in tin foil place on grill rack until meat is med. rare.Never over cook venison it ruins it.





Good eatin'
I make a version of Swiss Bliss with venison. I make it in the crockpot, but if you don't have one you can put it in a pan, seal it with foil, and cook on low in the oven for a long time.





A few pounds of venison steaks, chops, or ribs


An envelope of Lipton onion soup mix


Some sliced mushrooms or a can of them


A sliced bell pepper


About half of a sliced onion


A large can of diced tomatoes or a couple of chopped fresh ones


Salt, pepper, and steak sauce to taste


A couple dashes of Worcestershire sauce


About a tablespoon of cornstarch mixed in with a cup of water





Layer ingredients in the order above, then cook on low all day in the crockpot. I've used varying amounts of ingredients and it always turns out great, so the recipe is very flexible. I've used fresh or frozen veggies, etc. It's really hard to screw this one up.





I serve it over rice, egg noodles, or mashed potatoes. I get rave reviews every time.
Hello!


This will work for the chops and the steaks.


Make a frying pan of bacon and big sweet onions.


Then put your Venison on them and cook until done.


OH MY!! Yummyyyyyy!!


Bon Appetite' :)
TRY THESE RECIPES





Venison Roast


(Use sirloin tip or round)





For a really tasty, tender roast, bake only to the point of being rare or medium. More than this could cause the roast to be a little dry or tough. The best way to judge the doneness is with a meat thermometer. Rare 130-135; medium rare 135-140; medium 140-145 degrees.





First brown the roast on all sides in a little hot oil. Season the roast with a combination of celery salt, coarse ground pepper and garlic powder.





Place the roast on a rack in a baking pan. Lay several thin strips of bacon or fresh side over the top. Roast at 425 degrees for about 15 minutes per pound of meat





Venison Gravy on Biscuits





1 pound ground venison


1 can mushrooms (4-ounce)


1 can cream of mushroom soup


1 can milk


salt and pepper to taste





Brown the venison in a large fry pan. Add mushrooms and cook for a few minutes. Add mushroom soup and milk and stir and cook until smooth and hot. Salt and pepper to taste and serve over hot bisquits.





Enjoy...
You can do anything with venison that you can do with any other meat. I even made a ';cordon bleu';, once.





Take a thicker steak and butterfly it, or take two thinner steaks. Put some good smoked ham and cheese of your choice (I like swiss). Close it with a toothpick or two, then bread it. Once it's breaded, throw it in some hot oil, and cook it until the bread crumbs turn brown or the cheese runs out. Serve with a baked potato and cole slaw.
One of the best ways to make venison steaks is to chicken fry them.





1) take the steaks and with a tenderizing hammer beat them until thin. Then place them in a bowl of milk with an egg in it. In a seperate container have flour, salt and pepper. Place the steaks from the milk into the flour and batter them up. Then place them in a pan with some hot canola oil. Fry them until the batter is a rich golden brown.





Serve with cream gravy and it is delicious.





I always make some fried potatos and onions to serve with this meal.
soak deer meat in cold water no salt,take a large bowel what ever fits quantity of meat soak in milk with beaten eggs in it for about two hours then dredge in flower that has been peppered and lightly salted, take large skillet put about 1/4 inch oil in skillet, my preference is peanut oil , then cook meat at moderate temp brown both sides then turn burner down and simmer . I have large a outfitters skillet and two large out side cookers .When I have to much game in my freezer invite friends over build a big bon fire , fry deer meat,potatoes, and make gravy outside.
1/2 cup white wine


1/4 cup lemon juice


1/4 cup olive oil


6 turns fresh ground pepper (coarse)


dash kosher salt


2 cloves garlic (minced)


2lbs venison steaks





mix marinade, place in large ziplock bag, add steaks


place in fridge4-6 hours, grill to medium rare


Serve w/ boiled red potatos + ceasar salad and a good ale


You'll be in food heavan
We use venison for any recipe that calls for beef, remembering if you overcook it it will get tough, and bring out more gaminess. Here's one good enough for company, (I've even fed it to people who say they dislike venison, and don't tell them what they're eating until after they're done):





Take 1 medium onion sliced thinly, one package of large mushrooms quartered, 3-4 cloves fresh minced garlic, and put them in a large sautee pan or skillet with 2/3 stick of butter, a pinch of salt, and a TBS or two of olive oil. Sautee over med. heat until onions turn clear. Reduce heat, add chops, or nice steaks cut into silver dollar size pieces, add red wine. (Probably about 1/2 cup, maybe more as you cook. mostly just enough to turn everything red. Cover, and simmer over VERY low heat for about an hour. Salt and pepper to taste. You can serve with pasta, or potatos, or can thicken the juice with cornstarch/ and or add sour cream to make excellent stroghanoff.
Venison Marinade





1/2 cup soy sauce


1/2 cup dry sherry


1/2 cup olive oil


1 medium onion, diced


5 cloves garlic, minced


1 teaspoon grated fresh ginger


10 juniper berries, crushed


1 teaspoon orange rind


1 teaspoon black pepper





Whisk all ingredients together and marinate the steaks for 2 hours.


Grill to preference.





Chunked Venison





1/2 lb bacon


1 lb venison steak


2 cups water


salt


black pepper


1/2 cup Worcestershire sauce





Cut pieces of venison into 1 - inch squares.


Take a thin slice of bacon and cut it just long enough to wrap around the meat.


Secure with a toothpick.


Make about 2 dozen pieces.


Put in a heavy skillet.


Add water, salt, lots of black pepper and worcestershire sauce.


Boil rapidly until liquid is nearly gone.


Reduce heat and cover skillet; continue cooking at low heat until meat is brown.


The meat will be very rich.





Venison Salami


5 lbs ground deer meat


5 tablespoons Morton Tender Quick salt


2 1/2 teaspoons coarse black pepper


2 1/2 teaspoons garlic salt


2 1/2 teaspoons mustard seeds





Mix well.


Cover with plastic wrap pushed down on meat mixture.


Refrigerate 4 days mixing well at least once a day.


On 4th day form mixture into long rolls, place on baking sheet.


Cook 225 F for 4 hours.


Wrap in plastic wrap and store in the refrigerator.
This one is pretty simple.....and you can use the steaks or the chops for this...





Serves 2-3 people.....





Peel 3-4 potatoes and cut into about 2 inch chunks.....do the same with an onion.....





make 2 large pouch out of tin foil....folding each edge several times to keep the liquid in.....place half of the tators, half of the onion, and some baby carrots into each pouch......place two steaks on top of the tators/onions in each pouch.....





Poor 1/2 to 3/4 of a can of your favorite beer into each pouch and seel the top.....





Place on the grill or in the oven.....cook until the meat is done and the tator and carrots are tender.....make sure to check them about every 20-30 mins and make sure the liquid is not gone.....make sure not to allow the pouch to dry out....if it starts to...just add a little more beer..... Usually takes about 1 to 1 1/2


hours to cook......depending on the size and thickness of the steaks.....this works well with pork too
We just made some steak fajitas using some venison steaks. Yum-yum.

Venison recipes?

looking for venison recipes to make in the crockpot...i have every part of the deer..so could be stew or a roast whatever..i can use onions only if they are in chunks...bf has a problem w/ the texture of onions but the flavoring no problems...and no mushrooms either...thanks in advance..Venison recipes?
you can use just any beef stew recipe and use the deer instead!!


If you have the sausage you can use it with velveeta and slow cook it and make cheese dip.





deer marinated overnight in teriaki sauce makes awesome kabobs on the grill.





But in all reality and thing that calls for beef or pork you can do the same with venison!!


Good LuckVenison recipes?
I have made venison chilli before and I think it was the most tasty chilli I have ever eaten. You could make jerky out of some of it and yes a stew would be great. how about an italian bolognaise meat sauce for pasta or make an malaysian dry curry out of it
I think I saw what you're looking for in this free recipe ebook.
3 lb Chunk of venison roast (or Roll it if its in steak Form)


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


Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you like) 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).





Venison Sausage


5 Feet medium hog casings


5 lb Cubed prefrozen venison


3 lb Lean prefrozen pork, cubed


2 lb Pork fat, cubed


5 tb Salt


1 ts Thyme


2 ts Sugar


1 tb Fine grind black pepper


2 ts Finely minced garlic


1 tb Paprika


1 ts Cayenne


1 c Brandy


1/2 ts Ascorbic acid


1 ts Saltpeter





MARINADE 1/2 c Red wine vinegar 1/2 c Red wine 2 ts Salt 1 sm Onion, sliced 1/2 c Thinly sliced carrot 1 cl Garlic, finely minced 1 Bay leaf 1/4 c Chopped heart of celery 1 tb Whole black peppercorns


Thaw venison. Prepare marinade and pour over cubes of meat. Marinate in the refrigerator for 24 hours. Drain, discard marinade, and grind through the fine disk. Grind pork and fat separately and mix with venison. Add remaining ingredients and mix well. Place in the


refrigerator overnight. Prepare casings, stuff and tie off into 4-5'; links. Hang to dry for 48 hours. Cold smoke (70-90) for ten hours. Hang again for at least two weeks before sampling.
Oh my god, YUCK!! How could you eat, bambi? =(

Venison Recipes.?

Anyone have any good venison recipes? I'd like a chili one if you have it. Maybe crock pot chili.Venison Recipes.?
Tex-Mex-style Venison Chili Recipe courtesy Emeril Lagasse





Recipe Summary


Difficulty: Easy


Prep Time: 25 minutes


Cook Time: 1 hour 45 minutes


Yield: 6 to 8 servings


1/4 cup vegetable oil


1 1/2 pounds boneless venison rump, cut into 1/2-inch cubes


1/2 pound ground venison, or ground pork


1 tablespoon Essence, recipe follows


2 cups chopped yellow onions


2 tablespoons minced garlic


2 to 3 large jalapenos, seeded and minced, to taste


3 tablespoons chili powder


1 tablespoon red pepper flakes


1 tablespoon paprika


1 tablespoon ground cumin


2 teaspoons dried Mexican oregano


1 teaspoon salt


1 (15 1/2-ounce) can crushed tomatoes and their juices


1 (12-ounce) bottle beer


1 1/2 cups beef stock


2 tablespoons masa harina


1/4 cup water


1/4 cup chopped fresh cilantro leaves


Grated cheddar cheese, garnish (Longhorn: recommended)


Minced yellow onions, garnish


Cornbread, corn muffins or garlic bread, optional accompaniment





In a large, heavy pot, heat the oil over medium-high heat. Add the meat and Essence, and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onions, garlic, jalapenos, chili powder, pepper flakes, paprika, cumin, oregano and salt, and cook, stirring, until the onions are soft, about 4 minutes. Add the tomatoes and their juices, beer, and stock. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, until the meat is tender and cooked through, about 1 hour, stirring occasionally.


In a small bowl, dissolve the masa in the water and stir to make a thick paste. Add to the chili and stir to incorporate. Cook, stirring occasionally, for 30 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste.





Ladle into chili bowls. Sprinkle with grated cheese and minced onions. Serve with hot cornbread, muffins or garlic bread, as desired.








Essence (Emeril's Creole Seasoning):


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 leaf oregano


1 tablespoon dried thyme





Combine all ingredients thoroughly and store in an airtight jar or container.


Yield: about 2/3 cup





-------


Venison Black Bean Chili





2 pounds venison roast, cut up


1 packet chili seasonings


2 tsp chili powder


1 tsp garlic powder


1 tsp cumin


1 large onion, chopped


2 (15 oz) cans black beans, drained


2 (14 陆 oz) cans chili-style chopped tomatoes with juice


1 (6 oz) can tomato paste


1 (16 oz) refried beans with green chili


salt and pepper, to taste


sour cream


1 bunch green onions, sliced


1 cup shredded Colby jack cheese





Cut the venison into 1-inch cubes. Turn the crock pot on low and place venison, chili seasoning, chili powder, garlic powder, and cumin. Add in chopped onion, beans, and 2 can of chopped tomatoes. Cover and cook for 8 to 10 hours.





Uncover and stir in tomato paste, refried beans and the salt and pepper. Serve at once, garnish with sour cream, green onions and cheese.Venison Recipes.?
Chili:


Brown 2# ground venison and 1# ground beef, season with salt, pepper and 1 large chopped onion.


Combine with 2 cans mexican stlye chili beans, 1/4 c taco seasoning, 1 or 2 T chili powder, 2 cans diced tomatoes and 1 can of tomato soup. Simmer on low. Can be made ahead on time and cooked on low in crock pot.
GOOD VENISON STEW





Serves 4-6 people


2 lbs cubed (1';) venison


4 large potatoes peeled and cubed


4 - 5 large carrots, cut into 1'; pieces


2 large onions cut into med size pieces


2 Tablespoons salt


1/2 Tablespoon pepper


3 whole bay leaves


3 beef bouillon cubes


pinch of sage


pinch of garlic





Place all veggies in large stock pot add 1 Tablespoon salt, 1/2 Tablespoon pepper, pinch of sage and garlic cover with water. Bring to a boil then reduce heat to simmer.


Now in another large sauce pan or stock pot cover venison with water and add 1 Tablespoon salt.





Bring up to a boil, then reduce heat.





Turn down to simmer for another 10 min.





Drain venison and rinse briefly then combine it with the veggies. Add 3 beef bouillon cubes, and 3 bay leaves.





Bring to a simmer, adding a little water as needed.





This stew is best cooked for several hours or even all day so start it early in the day.

cleansing formula

Venison recipes?

Does anyone have any good venison recipes? If yes please share.Venison recipes?
********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.





VENISON TENDERLOIN STEAK


Venison tenderloin, sliced 1 inch thick


1 lb. mushrooms, sliced


1/4 lb. butter


1 onion, chopped


1/2 c. dry white wine


1/2 c. bouillon


Salt and pepper


1 tbsp. yellow mustard


1/2 tsp. minced parsley


1/2 tsp. thyme


Brown venison slices in butter and set meat aside. Saute mushrooms in butter, turning with a wooden spoon. Add onion, wine and salt and pepper to taste. Add bouillon, mustard and herbs. Bring to a boil and add venison slices. Simmer for 30 minutes.





DEER STEW MEAT GOULASH


3 lb. venison stew meat, cut in 1 inch cubes


Flour


4 tbsp. oil


2 lg. onions, chopped


2 cloves garlic, minced


Salt and pepper


2 1/2 tbsp. sweet Hungarian paprika


1 rib celery with leaves, chopped


1/2 tsp. crumbled savory


Noodles, spaetzle or mashed potatoes


3/4 c. red wine


1 c. beef broth


1 c. tomato sauce or puree or 4 tomatoes from a can


1 c. sour cream


Roll the meat cubes in flour and brown in oil in stew pot. Remove meat to side dish. Add onions and garlic to stew pot and saute. When soft add paprika, mix it thoroughly, and cook for 1 minute. Return meat to the pot and add celery, savory, wine, broth, salt, pepper, and tomatoes. Cover and simmer over low heat for 1 1/2 to 2 hours until meat is tender. If you use electric skillet simmer at 250 degrees.


When meat is tender, check to see if flour on the meat cubes has given you the right consistency for the sauce. If too thin, mix flour and a little water and stir into goulash, simmering 3-4 minutes longer to thicken. Stir in the sour cream and serve with noodles, spaetzle or over mashed potatoes.





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.





DEER CHILI


1 lb. deer burger


1 med. onion, diced


1 pkg. chili seasoning


2 qt. tomatoes


1 bell pepper, diced


Salt %26amp; pepper to taste


1 tsp. cayenne pepper


1 tsp. cumin


1 tsp. ground red pepper


2 (16 oz.) cans chili beans


Shredded cheddar cheese


Fritos


Brown meat and onions in large Dutch oven. Salt and pepper to taste. Add chili seasoning, tomatoes, green pepper, beans and seasonings. Let simmer about 1 hour. Serve over Fritos and top with cheese. Depending on the age of your deer, you may want to use garlic salt instead of regular salt.Venison recipes?
Use a beef stew recipe, season the meat longer or over night.
Venison Stew





2 tablespoons vegetable oil


2 pounds venison stew meat


3 onions, chopped


2 cloves garlic, minced


1 tablespoon Worcestershire sauce


1 bay leaf


1/2 teaspoon dried oregano


1 tablespoon salt


3 cups water


7 small potatoes, peeled and quartered


1 pound carrots, cut into 1 inch pieces


1/4 cup all-purpose flour


1/4 cup water





In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender. Add potatoes and carrots; cook until tender. Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Can I substitute venison in any beef recipe and it still taste good? My Hus is a hunter, but in the past I?

have only really used the ground meat in spaghetti and meatloaf and such and given the rest away to friends (I know!) because I really don't know what to do with this stuff. You guys have given me a couple of recipes, but I feel really insecure using the meat. Help!Can I substitute venison in any beef recipe and it still taste good? My Hus is a hunter, but in the past I?
Almost all slow-cook recipes for beef or lamb will do well with venison. Aside from the slow-cook requirement, be aware that the venison (at least what I get) is quite low-fat. Depending on the recipe, techniques like browning in bacon fat, barding with bacon or adding diced pancetta are often winners at our table.





(There are other things to do with venison other than slow-cook but they require more attention and care.)





Venison is particularly good with dark sauces (port wine reductions, juniper berry flavored, etc.) and also particularly good with mushrooms.





You can fix any slow-cook meat recipe in any covered container, there is no reason to go out and buy a roasting pan except for scale -- that is, if your biggest covered dish isn't big enough. Yours might not be ideal but don't sweat it.Can I substitute venison in any beef recipe and it still taste good? My Hus is a hunter, but in the past I?
You can use it like you would round steak because it's tougher than beef since it has very little fat. So I would braise it or roast it.





To roast it, as I do with a beef roast, I sear it first with a little flour on it (to help the gravy later). Then I add a mixture of black coffee (regular or decaf), some soy sauce, black pepper and water. Pour it over and around the roast until it is about 1/3 of the way up the roast. Put the lid on and roast at 350潞 until it is very tender (varies on size). The coffee and soy sauce work as a tenderizer and make it nice and tender and it makes the gravy a very nice rich dark color.





Hope it helps.
Try pre-soaking the venison in buttermilk a few hours, or overnight, it will tenderize it and take away most of the wild gamey taste and smell.
********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.
Oh my, I wish I had your problem. I would love some venison right now.





Steaks that provide some sauce like...steak onglet (hanger steak) would be lovely with venison. There are also some really lovely venison dishes in Italian cooking.





Love the venision..you have no idea how lucky you are! If you like substitution, then you should really look at lamb recipes rather than beef, with the caveat that cooking times need to be shorter, and you need to add more oil.
yes you can and if you like venison you will like this way much better than beef. sounds tasty to me!
yes and no.maybe, it depends

How to fry venison(backstrap)...quick and easy recipe please....?

i have cooked venison this way for 57 years.


dip venison peices in flour.


pound the flour into the meat on both sides.


fry in butter or oil.


add onions,seasonings.


turn down heat and cook for about an hour.


you may add water to make the gravy.How to fry venison(backstrap)...quick and easy recipe please....?
Hi !





Fried Venison Backstrap :





INGREDIENTS :





1 (2 pound) venison backstrap, cut into 1/4 inch thick slices


2 cups milk


2 tablespoons hot pepper sauce


2 eggs


1/2 cup milk


3 cups all-purpose flour


2 tablespoons salt


1 tablespoon ground black pepper


3 cups vegetable oil for frying





DIRECTIONS :





Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.





Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.





Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.How to fry venison(backstrap)...quick and easy recipe please....?
This is not fried but I thought you might like it for another day





Sweet Bacon wrapped Venison Tenderloin


Ingredients


鈥?2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)


鈥?1/2 lb bacon (Plain, thin-sliced Bacon is best)


鈥?3 cups dark brown sugar


鈥?2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)


鈥?1/4 cup white sugar (Optional for added Sweetness)


Directions


1. Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into soupy soy liquid.


2. Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.


3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!


4. Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.


5. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.


6. Repeat this process until the entire loin is wrapped in ten or so bacon ';loops.'; The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.


7. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.


8. Place on center rack in oven and bake at 350掳F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the ';OPTION 2'; step below regarding searing.


9. OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. It might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!


10. OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).


11. Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.


12. You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.


13. The next day, try the leftovers on a wheat bun with spicy BBQ Sauce for an awesome leftover sandwich





Enjoy
I take 1 onion and saute them til they are translucent and drain on paper towel. I dredge the meat in flour with salt and pepper and fry at a medium high setting on the stove. Brown good on one side and then the other take it up on a plate and smother with the onions.

Venison snack stick recipe needed?

i need a detailed recipe for making snack sticks like slim jims from ground venison or deer burger. im looking for spicey, sweet, and a terikie mix, but not all at the same time. i dont want a store bought, box recipe. i want something that other hunters have made. instructions for mixing the ingrediants, oven temps and times would really be helpfull. ive already looked from one end of the internet to the other, so google, ask jeeves and all those others didnt help, so please dont insult yours and my inteligence by suggesting i look there just to get your answer points up. this is a serious question that ive tried to answer befor i came here. this is a last ditch effort to try and make same flavorful snacks for me and my family, with out having to pay someone else to do it for me. i already know how to butcher a deer, so giveing me links to websites that have instructions how to butcher and cook a deer wont help. im looking for actuall recipes, not links to dead ends.Venison snack stick recipe needed?
BILL'S VENISON PEPPERONI STICK





3 lbs. ground beef or venison


1/2 tsp. garlic powder


1/2 tsp. onion salt


2 1/2 tbsp. Morton Tender Quick Salt





Mix with hands. Refrigerate 24 hours. Makes 4-6 rolls and bake 300 degrees for 1 hour.





Teriyaki Deer Snack Sticks


Make up a batch of these and they're sure to go fast. You can use a commercially prepared, bottled teriyaki sauce, or make up some homemade teriyaki sauce using the recipe up above. Here's how it's done...





* 2 pounds ground deer meat


* 1 pound ground chicken


* 1 tablespoon canning salt


* 1 teaspoon Tender Quick庐 Curing Mix


* 2 cloves minced garlic


* 1 teaspoon minced fresh ginger root


* 1/4 cup light corn syrup


* 1/4 cup soy sauce


* 1 cup teriyaki sauce





Combine the venison, chicken, salt and Tender Quick庐, mixing completely. Rest in the refrigerator two days, mixing again two times each day. Add the remaining ingredients before mixing for the last time. After a good, thorough mixing, let the ground venison rest another hour or so before forming and dehydrating.





Maraschino Cherry Deer Sticks


If you have a sweet tooth, you'll like the venison snack sticks that this recipe creates. And kids love 'em! Here's the recipe...





* 2 pounds ground venison


* 1 teaspoon Tender Quick庐 Curing Mix


* 1 small jar of red Maraschino Cherries


* 1/4 cup white sugar


* 1/4 cup cherry brandy or kirsch (or cranberry juice for the kids)


* 1/4 teaspoon white pepper





Add the Tender Quick庐 to the venison and mix well. Refrigerate overnight.





Drain the Maraschino cherry liquid into a blender. Remove the stems from the cherries and add them to the blender, along with the kirsch, sugar and pepper. Blend until the cherries are finely chopped.





Combine the blender ingredients with the ground venison, mixing thoroughly. Allow this mixture to rest for an hour or two, then form and dehydrate. To learn how snack sticks are formed and dried,Store these cherry deer sticks in a sealed container, kept in the refrigerator...in a nicely hidden spot that only you know the whereabouts of!





Go to this link: http://www.free-venison-recipes.com/maki鈥?/a>


To get proper details of how to mix, form and dehydrate the sticks.Venison snack stick recipe needed?
If I'm going to eat venison, I'm going to eat it in a way I can appreciate it, not dehydrated! Report Abuse

Venison and Pheasant recipe ideas....?

We have ordered our meat from the butcher for christmas, including some venison and a pheasant, we want to cook the venison on new years eve, and the pheasant new years day.


Ideally we would like to casserole the venison and roast the pheasant whole.


Any nice recipes for these please.





Thank you, and a happy christmas and new year to you.





Mr %26amp; Mrs Boi ScoutVenison and Pheasant recipe ideas....?
Venison Scaloppini -- If you are from a state where they hunt you will love this! I serve it with pasta and a crusty bread!











INGREDIENTS


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











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.








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Venison Cordon Bleu -- In Clear, Alaska, reader Janette Yingling rolls up venison tenderloin with thin slices of ham and Swiss cheese before baking. She serves the attractive venison rolls with crusty French bread for dipping in the broth











INGREDIENTS


4 (6 ounce) venison tenderloin steaks


1/2 teaspoon salt


1/4 teaspoon pepper


4 thin slices Swiss cheese


4 thin slices fully cooked ham


2 tablespoons butter or margarine


1 cup beef broth


sliced French bread











DIRECTIONS


Flatten steaks to 1/4-in. thickness; sprinkle with salt and pepper. top each with a slice of cheese and ham; roll up tightly. Secure with toothpicks.


In a large skillet, brown roll-ups in butter on all sides. Transfer to an ungreased 11-in. x 7-in. x 2-in. baking dish. Pour broth over top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a meat thermometer reads 160 degrees F and the meat juices run clear. Serve roll-ups and pan juices with French bread if desired.








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Pheasant with Cranberry Sauce -- My Uncle Stanley, an avid hunter and fisherman, encouraged me to try game cooking, and this recipe is one of my successes,' relates Sharon Shamosh from Rockville Center, New York. The tangy orange-cranberry sauce that complements the tender meat makes it ideal for the holidays. IF YOU DONT LIKE IT REAEL SWEET THEN 1/2 the amount of sugar and go from there!!











INGREDIENTS


1 pheasant


1/4 teaspoon salt, divided


1/4 teaspoon pepper, divided


2 tablespoons butter, melted


1 (12 ounce) package fresh or frozen cranberries


1 cup sugar


1 cup orange juice


1/2 teaspoon ground cinnamon


2 tablespoons grated orange peel











DIRECTIONS


Sprinkle cavity of pheasant with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place pheasant on a rack in shallow roasting pan. Brush with butter; sprinkle with remaining salt and pepper. Cover and bake at 325 degrees F for 45 minutes. Uncover; bake 40-60 minutes longer or until a meat thermometer reads 180 degrees F, basting with pan juices frequently.


Meanwhile, in a large saucepan, combine the cranberries, sugar, orange juice and cinnamon. Cook over medium heat for 10-12 minutes or until the berries begin to pop, stirring frequently. Stir in the orange peel. Simmer 5 minutes longer. Cover pheasant with foil and let stand for 10 minutes before carving. Serve sauce with pheasant.Venison and Pheasant recipe ideas....?
i assume you have a tenderloin of venison. you will need to get the blood out of this to reduce the gamey flavor. soak the meat in milk for two days, changing out the milk twice daily. I like to marinade mine in beer ,1 cup (Newcastle Brown Ale works best), cider vinegar, 1/4 cup, garlic, thyme, rosemary, salt and pepper. wrap it in thick bacon and roast it in a 325 oven till internal temp is 150.
I would suggest you brine the pheasant before you roast.
I know nothing about pheasant, a quick search said you can use pheasant in place of chicken or turkey if you have a favorite recipe of that you like..


Here's a recipe tho





Pheasant With Wild Rice





1 (2 1/2 lb) pheasants, dressed


1/4 cup all-purpose flour


1/2 cup butter or margarine


1 onion, chopped


1 stalk celery, chopped


1 cup chicken broth


1 cup whipping cream


3 whole allspice


2 tablespoons sherry wine


1/2 teaspoon salt


1/2 teaspoon pepper


2 cups cooked wild rice


Directions


1 Cut pheasant into quarters.


2 Dredge pieces in flour.


3 Melt butter in oven-safe skillet over medium-high heat.


4 Add pheasant, and cook until browned on both sides, turning once.


5 Add onion and next 7 ingredients.


6 Put oven-safe skillet in oven.


7 Bake, covered, at 350 degress for 1 1/2 hours or until tender.


8 Remove pheasant from skillet, and keep warm.


9 Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.


10 Serve with pheasant and rice





**************************************鈥?br>

I soak the venison in salt water over night.








Do you have tenderloin (or steak would work in this)


Venison Stir Fry


2 tbs. oil


1 tender loin from deer


2 cloves garlic


1 large onion


1 green pepper


20-30 mushrooms


1 cup broccoli


1 cup cauliflower


2 tbs. corn starch


1/2 cup brown sugar


4 tbs. soy sauce


2 tbs. Stir fry sauce





Mix oil, garlic (chopped), onion and thinly sliced deer into a hot wok.


Cook meat until almost done and remove.


Add remaining veg. with some water to steam them.


Mix starch, sugar, soy and stir fry sauce with a cup of water. Keep on side. Add meat to veg and cook for 5 min.


Add sauce and stir often. sauce should thicken nicely.


Poor over rice or noodles!!








Brown Sugar venison


thin strips of venison


oil


salt and pepper, to your taste.


brown sugar


butter





For a good tasting venison, slice of some thin strips of venison. Heat a little oil in a frying pan. Very little.put in strips of venison. Do not season yet.. Brown on one side. Turn over and add a little butter. Turn fire down..sprinkle with a little salt and pepper, to your taste. Now a little brown sugar. And let it melt on meat, turn and do the same on the other side with little brown sugar.. Do not let it cook to long, or the brown sugar will turn the meat like candy.





Sauce for venison sandwiches


1 cup Mayonnaise


3 tbs. Balsamic Vinegar


2 tbs. fresh lemon juice


1 tbs. Worcestershire


2 tbs. olive oil


1.5 tsp. garlic powder


1/4 tsp. pepper





Are you getting ground venison?





Venison Sloppy Joe Mix


4 lbs. venison, ground (no fat)


3 cups of chopped onion


2 cups bacon fat


2 cups tomato catsup


2 1/2 cups water


2 tablespoons Garlic powder


1 small can tomato paste


1 teaspoon Salt


1 1/2 cups chopped green pepper


1 tablespoon Sugar


3/4 teaspoon pepper





Cook venison and onions until brown. Pour off excess fat. Add all other ingredients; mix thoroughly; bring to a boil and simmer 5 minutes.


Serves 48





Now if you want to can this:


Pack into clean, boiled Mason pint jars, leaving 1'; head space. Adjust lids. Process at 15 lbs. pressure for 75 minutes, or 10 lbs. pressure for 110 minutes.


Makes 8 pints.





Serving Suggestions





1. Sloppy Joes on a Bun:


For 6 sandwiches, heat 1 pint Sloppy Joe Mix (above) to boiling and simmer 10 minutes. Spoon mixture onto hot hamburger buns and serve.





2. Chili-Con-Carne:


In a pan, mix 1 can or 2 cups cooked kidney beans, 1 pint Sloppy Joe Mix (above), and chili powder to taste. Heat to boiling and simmer 20 minutes. Serve with crackers or cornbread.


Makes 4-6 servings.





3. Venison Hamburger-Rice Casserole


Place equal amounts of cooked rice and Sloppy Joe Mix (above) in a greased baking dish in layers, starting and ending with rice. Top with sliced or grated cheese. Bake at 375 degrees for 30-40 minutes or until bubbly.





4. Venison Delight:


Cook 1 cup macaroni according to package directions. Drain and combine with 1 pint Sloppy Joe Mix (above), 1 cup canned whole kernel corn, 1/4 cup grated cheese. Pour into creased casserole. Bake at 350 degrees for 1 hour or until bubbly.





5. Ground Venison in Cabbage Leaves:


Place 8 large cabbage leaves in boiling water. Boil 2 minutes or until just limp. Mix 1 pint Sloppy Joe Mix (above) and 2 cups cooked rice. Place mixture on each cabbage leaf; roll leaves and hold with toothpick. Place them close together in a buttered dish. Dot each roll with margarine. Bake rolls, covered, at 350 degrees for 50-60 minutes or until cabbage leaves are very tender.


chili


1 lb. hamburger or venison


1/2 green bell pepper chopped


2 cans black or kidney beans, drained


2 cans Del Monte chili style stewed tomatoes


2 tbsp worcestershire sauce


1 tsp cayenne pepper or hot sauce


2 tbsp chili powder


1 meduim yellow onion, choppe

cleansing formula

Need recipe for venison?

anybody have a easy recipe for venison roastNeed recipe for venison?
I guess people can't read.... you said a roast right. Ok get your roast also get a skillet with oil ( i like olive oil). Put garlic powder and any other seasoning you like on all sides of the roast. Then get your oil hot in any non stick skillet and sear your roast on all sides( leave no red or raw areas around the whole roast). The reason for this is venison has a very low fat content which can make your meat dry, by searing it you will help maintain its natural juices. Then after searing put in a crock pot on low for 6 to 8 hours depending on its size. If you have to use an oven be sure to use a cooking bag but a crock pot is 100% better. Of course you can add potatoes, carrots, mushrooms, and onions etc. if you like. Also another hint after the roast is done and you remove it from the pot take some of the juice in the bottom and add flour and a little corn starch for some wonderful venison gravy....... yummy and i hope you like it!!! I'm sure you will!!!!!!!!Need recipe for venison?
Here is a simple thing to do, that I do with my venison.





Get some chops, steaks, or whatever. Simply batter them up by covering them with flour. Then season them real well with some Lowry's seasoning salt. After that, fry them in some oil.


I suppose it is a type of chicken fried steak recipe. But I love it, and it makes for some excellent tasting venison. Everyone I have ever fed it to really enjoys it.





Good luck!
I like it smoked but, here is many.
you can take it to the processor and have them make burgers to grill or country fried steak recipe works good

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 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>