Please help - Venison recipe(s)

Ray,

Check out -
http://www.huntingpa.com/Game%20recipes.html

There are all kinds of game recipes there.

This recipe was excellent. Make a gravy out of the strained liquid from the crock pot. Most excellent!!

Roast Venison 4 lb Venison roast (elk, moose, deer) 2 tb Flour 2 Cloves garlic (minced) 2 tb Brown sugar 1 ts Prepared mustard 1 tb Worcestershire sauce 1/4 c Vinegar or lemon juice 1 lg Onion (sliced) 1 cn Tomatoes (14 oz can) MARINADE 1/2 c Vinegar 2 Cloves garlic (minced) 1 tb Salt 1/2 c Red wine Cold water to cover meat

Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator. This opens the pores of the meat when at room temp and when cooling will draw in the marinade. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours.

MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for 'red' meats or game birds.

Just Game Recipes: http://www.justgamerecipes.com/index.htm

For years I have maintained it a '''crime against nature' to make 'burger' or 'sausage' out of venison. Just put the 'trimmings' in quart sized zip-lock bags with the air squeezed out and frozen.

Have you tried roasting a hind quarter in a 'turkey bag' along with garlic, onion, bl.pepper, potatos, bell pepper, carrots etc., and about 1 1/2 cups white wine. ? I don't use a crock pot but have a 'slow cooker' that braises(simmers) meat at under 275 deg. F. That's what I cook those 'trimmings' in along with the mandatory garlic, onion, celery, bell pepper, with a healthy dollop of woosterchester shire sauce. After about 5 hours, babies can 'gum' it. Thickened with a little roux it's great over rice or smashed potatos. Your mushroom soup would serve the same purpose as the roux.

My Cajun sister-in-law does something with buttermilk. Then 'chicken fries' the steaks. They are 'to die for'. Good as Vienerschnitsel. But she said that if she told me how she'd have to kill me.

Bill Van Houten (USA Ret) 'No matter how hard you try, you can't throw a potato chip very far.'

Take a rump or quad roast of venison

slice into slabs about 1/2 inch thick with the grain

marinade in

Lime juice

olive oil

finely chopped garlic

Jalepenos

onions

sprinkle of store bought fajita seasoning

black pepper

bout an hour and your couldn't pick them up with a fork they'd rip...

Cook on hot fire and have w/ saute'd onions/cheese/pico...

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That recipe looks awesome, Dean! I'd bet my wife would even try it (and like it) if I drizzled some of the gravy over the venison.

Now, if only I had a roast left. I turned 2 of them into chip-steaks. Gave one to my dad. And I smoked the rest already. BTW, if you haven't had hickory smoked venison, well... you just haven't lived!

Thanks for the recipe. It's going into my files for next year!

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Don't forget...venison needs to be cooked RARE! If it is not red inside it will not taste good no matter how you cook it.

Find a dependable recipe for sauerbraten, and use venison as the meat. Had this several times at a German restaurant and it was outstanding.

I'd have to agree somewhat with the 'crime against nature' to grind up venison to sausage, (but not burger), but up here where moose is the meat of choice and whitetails are more than plentifull that is what many do, they get their deer and use the whole thing for their 'kubasa' sausage - a terrible waste IMHO.

Myself I take the trimmings and tougher cuts and cube them, brown in a pan, add water for a broth, then pressure cook the mixture the same as I do salmon, 12-15 lbs for 100 minutes, YUM! the meat can be cut with a fork and is an excellent base for stews etc, my former city-slicker wife loves it! And there is no gamey taste at all.

The roasts she does in a slow cooker, as we do with most of our moose/deer, and there is no 'gameyness' there either, the odd one that is does in the oven does retain some of the game-flavour, but she doesn't mind that a bit.

Marinating in italian dressing should work too, havent tried it with deer but we always use that if we get a particularly dry cut of moose.

Skol!

A lot of people discard the ribs and shoulders from their deer, which I think is a waste! I can smoke those ribs and shoulders so you would think you are eating pork...especially if the meat is from a young deer.

My 'secret' to smoking mouth-watering venison ribs and shoulders is pretty simple, really. First marinate the meat (after thoroughly trimming as much of the fat as possible, of course) with a dry rub consisting of a mixture of 2 lbs of brown sugar and one 8 oz jar of McCormick's Season-All (or *your* favorite seasoning mix). Rub the mixture thoroughly over the meat, then put it in a large roasting pan (I use those disposable aluminum pans), cover and seal with aluminum foil, and refrigerate overnight. Secondly, the next day, take the meat out of the refrigerator and pre-cook it in the sealed roasting pans in a 225-degree oven for 1-1/2 to 2 hours. Take the meat out of the oven, remove the aluminum foil and allow to cool for a bit. In the meantime, get your smoker going. (I use a charcoal smoker.)

Once the smoker is ready, place the meat on the racks over a 2/3-full water pan, put the lid in place, and put a layer of damp hickory chunks on the coals. When the hickory stops smoking, take the ribs out, cut into serving portions, and chow down!

Whatever you do, DO NOT leave those ribs or shoulders in the smoker for too long, or they will come out dry and tough!

Stan Marks Life-long Member and Camp Cook, Martin's Hunting Club Redwood, MS

For tougher round steaks, I use a similar recipe. Brown steaks in a pan with a sliced onion, then add a can of condensed mushroom soup, cover and simmer over low heat until tender. A crock pot would work for this last step.

Lots of good eaten...

Post the recipes please?

TIA -