Deer recipe

[drt_3770]

anyone got any good twists for a deer recipe? i always just grill it or cook on stove top. the meat is so good i never thought about a good recipe

[mechredd]

Marinate in Jerky Fixen's venison mix and fry. Good stuff.

EDIT: I may have misspelled the name. The spell checker keeps flagging it, but doesn't have a correct spelling that sounds right.

[drt_3770]

Marinate in Jerky Fixen's venison mix and fry. Good stuff.

EDIT: I may have misspelled the name. The spell checker keeps flagging it, but doesn't have a correct spelling that sounds right.

thanks, i'll have to try that

[scr123]

Over the holidays I made this Venison Chili posted on allrecipes.com and it was great. Although I used a crock pot and let it go most of the day.

4 tablespoons unsalted butter
1 red onion, chopped
4 cloves garlic, minced
4 tablespoons dark brown sugar
3 cups red wine
4 tablespoons red wine vinegar
4 tablespoons tomato paste
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
salt to taste
4 tablespoons canola oil
10 slices cooked bacon, diced
2 pounds venison stew meat, trimmed and finely diced
2 cups black beans, cooked and drained

DIRECTIONS
Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
Mix everything together thoroughly and let simmer for about 20 more minutes

[Just A Girl]

Typically I like to keep it simple on the grill----Some salt and pepper . . maybe substitute Montreal Steak Seasoning . . and grill to rare (or medium rare if I let things get away from me).

I have created this marinade . . . my guests tell me it the best they've ever had. I think it's the best I've ever had.

In a gallon sized zip lock baggie . . add in your venison, marinade in the frige over night

Orange juice
Lemon juice
garlic (fresh minced . . not that crap in a jar)
green onion chopped
black pepper
ginger root (fresh grated)
honey
olive oil

Guaranteed to make your mouth water!!

[rustyreel]

anyone got any good twists for a deer recipe? i always just grill it or cook on stove top. the meat is so good i never thought about a good recipe

i like to use a cajin blackining season. i use an equal amount of butter and bacon grease in a cast iron skillet. :cheers:

[remingtondude58]

I had some amazing corned venison last night. I got the recipe somewhere.

[DickTracy1953]

This is a venison chili recipe that my friends help me create last Winter.
We tested variations of this recipe to develop our award winning concoction.

Note: If you love onions or peppers then add them to your own taste as I am allergic to those ingredients. Not one person that taste tested our chili noticed that onions or peppers were missing. This is one reason that I used a can of stewed tomatoes to add texture.

****************************************

Combine: 3 lbs. ground venison, 1.5 lbs. ground chuck, then brown in a frying pan, and set aside to drain off fat.

Pan Fry: 4-6 strips of bacon then blot off excess fat with paper towels.

Combine in a large stock pot all of the following:

2- pkg McCormick Mild Chili Seasoning Mix
1 - 6.5 oz can of mushroom pieces
3 - 14.5 oz cans of diced tomatoes
1- 14.5 oz can stewed tomatoes
2- 15 oz cans tomato sauce
1- 20.5 oz can refried pinto beans
1- 15 oz can chili hot beans
1- 15.5 oz can black beans or 1- 15 oz can black eyed peas or both.

Add: Venison, Ground Chuck, and Bacon.
Add: 1/2 -1 cup of water to mixture to obtain desired thickness.

Bring to a slow boil then allow to simmer for at least half an hour.

Your Mexican Style Venison Chili can be eaten from a bowl with a spoon or can be dipped from the bowl using round Tortilla Chips in lieu of a spoon or in combination with a spoon attack.

Enjoy!

[DickTracy1953]

This venison meatloaf was created within my circle of friends as a variation using a number of generic meatloaf recipes.

Preheat oven to 350 degrees.

Combine:

2.25 - pounds ground venison
1.0 - pound ground chuck
0.25 - pound of breakfast sausage
2 - cups of whole wheat bread crumbs
2/3 - cup of milk
1 - 15.5 oz. can of refried beans
1 - 6.5 oz. can of mushroom pieces
3 medium or 2 large sized eggs
3 table spoons of ketchup
1 tsp of salt
1 tsp of ground sage
2 tsp of chili powder
1 tsp of ground all-spice
1/2 tsp of black pepper

After mixing divide into two glass meatloaf pans. Coat the top of meatloaf with ketchup or BBQ sauce.
Cover meatloaf dishes with aluminum foil.
Bake for one hour at 350 degrees.
Remove foil, then continue baking until the internal temperature of the meatloaf has reached a minimum of 165 degrees.

You can use this same recipe to make patties for pan frying burgers.

Enjoy!

[Natty Bumpo]

Here's one we just tried on Super Sunday:

Cut backstraps into 1" medallions
Season with Lowery's or your favorite meat rub
Now wrap with thick cut pepper bacon, insert a couple tooth picks to hold

Now get that gas grill HOT, I mean smokin' HOT!
Grill 3-4 minutes per side, turning once. When the bacon's done, the venison is done- medium rare in our hands.

Mmmmmmmm- Backstraps.

Natty B.

[Octoberrust]

I like to keep mine simple. I make shish-kabobs (probably murdered the spelling on that, not sure)
Peppers, Onions, Button Mushrooms, and of course your delicious Venison all cut up into equal sizes. Drop them into a ziplock bag filled with Italian dressing and let em' sit over night.
Next night, skewer them and drop em' onto a screamin' hot grill and enjoy.

[Rugergirl]

Venison is on the menu tonight.
It's time to make another batch of Spaghetti Sauce, nothing like a "kitchen experiment" for dinner:grin:

[Octoberrust]

Same here Rugergirl. It's Venison hamburger helper for me tonight. :woohoo1:

[DickTracy1953]

I have been eating venison every day since November 17, 2008. This will continue until the freezer is empty.

[mechredd]

I have been eating venison every day since November 17, 2008. This will continue until the freezer is empty.
A few years ago, my cousin shot a near 300 pound 8 point. He had it made into salami, and was eating venison salami sandwiches for lunch every day for a year.

[DickTracy1953]

Still on my daily diet of venison until the harvest has been eaten.

[huntmeister]

venison fajita meat.

--------------------------------------------------------------------------------

12 butterfly chops, 10 pack of tortillas, salsa, shreded cheese, shredded lettuce.
You can use your round steaks at least 4 also. But trim off all that silver skin the clear and white stuff around the edges.

These are approximate, don't skimp on the spices.
Take and mix in a bowl:
3 tbsp chilli powder
1 tbsp garlic powder >(NOT GARLIC SALT!)
1 tbsp onion powder >(NOT ONION SALT!)
1 tbsp oregano
2 tbsp course ground black pepper
1 tbsp cummin
1 tbsp beef bullion grandules *( It helps take the edge off the gamieness for those non deer eaters) + I let my deer hang for 4 to 5 days before proceessing or butchering. Small amount decay helps break down the meat and makes more tender. sounds gross but its true. I never take a fresh kill to the butcher. + blood settles to The neck. I hang deer by the back legs so the blood stays out of my round steaks. cut the throat or whole head off to help drain blood+the neck roasts get sliced up for jerky and dried out anyway.

Combine all spices in a bowl and mix and set aside.

1. Slice butterfly /backstrap/steaks> into 1/4 inch thick slices or less,*slice against the grain of the meat not with it.
2. Marinate overnight in red wine vinagar (you won't taste it later)
3. Drain meat of vinagar and any juice.(just empty the juice till it drips)
4. I use a cast iron pan, with a lid but any big pan will work. heat 1/2 cup of olive oil in pan, when hot and a drop of water "dances" in it add the meat and cover. QUICKLY! and cover.
5. When the sizzleing slows mix it up. When the sizzleing stops and the meat has turned a light brown, drain the juice, not all of it, just what comes out untill it drips,
6. Add the spices and mix together.
7. Mix the combined spices and heat for 5 minutes on high heat, but keep the meat moving for that 5 minutes. KEEP IT MOVING!
8. Serve hot! on a warmed tortilla or on oil fried tortilla with all the fixings.
__________________

[327poc]

That is a good recipe

venison fajita meat.

--------------------------------------------------------------------------------

12 butterfly chops, 10 pack of tortillas, salsa, shreded cheese, shredded lettuce.
You can use your round steaks at least 4 also. But trim off all that silver skin the clear and white stuff around the edges.

These are approximate, don't skimp on the spices.
Take and mix in a bowl:
3 tbsp chilli powder
1 tbsp garlic powder >(NOT GARLIC SALT!)
1 tbsp onion powder >(NOT ONION SALT!)
1 tbsp oregano
2 tbsp course ground black pepper
1 tbsp cummin
1 tbsp beef bullion grandules *( It helps take the edge off the gamieness for those non deer eaters) + I let my deer hang for 4 to 5 days before proceessing or butchering. Small amount decay helps break down the meat and makes more tender. sounds gross but its true. I never take a fresh kill to the butcher. + blood settles to The neck. I hang deer by the back legs so the blood stays out of my round steaks. cut the throat or whole head off to help drain blood+the neck roasts get sliced up for jerky and dried out anyway.

Combine all spices in a bowl and mix and set aside.

1. Slice butterfly /backstrap/steaks> into 1/4 inch thick slices or less,*slice against the grain of the meat not with it.
2. Marinate overnight in red wine vinagar (you won't taste it later)
3. Drain meat of vinagar and any juice.(just empty the juice till it drips)
4. I use a cast iron pan, with a lid but any big pan will work. heat 1/2 cup of olive oil in pan, when hot and a drop of water "dances" in it add the meat and cover. QUICKLY! and cover.
5. When the sizzleing slows mix it up. When the sizzleing stops and the meat has turned a light brown, drain the juice, not all of it, just what comes out untill it drips,
6. Add the spices and mix together.
7. Mix the combined spices and heat for 5 minutes on high heat, but keep the meat moving for that 5 minutes. KEEP IT MOVING!
8. Serve hot! on a warmed tortilla or on oil fried tortilla with all the fixings.
__________________

[sparkman10mm]

Here's one we just tried on Super Sunday:

Cut backstraps into 1" medallions
Season with Lowery's or your favorite meat rub
Now wrap with thick cut pepper bacon, insert a couple tooth picks to hold

Now get that gas grill HOT, I mean smokin' HOT!
Grill 3-4 minutes per side, turning once. When the bacon's done, the venison is done- medium rare in our hands.

Mmmmmmmm- Backstraps.

Natty B.

Add crumbled bleu cheese and let melt slightly......

[Voere]

The recipes look look good. I'll have to try some of them
Thanks