Venison

[fisherman2]

Any one have any good venison recipes, they want to share.

 

[kleptobismol]

i luv venison but we just eat like jerky or normal

 

[texun]

Moved
http://www.texun.com/​

 

[Why?]

Okay... my mom cans venison every year and it's really yummy. You can make venison and gravy over potaoes, or rice or whatever, or you can just fry up the venison cubes and eat them like that. Anyway, I don't have the recipe, but I did find one that sounds exactly like what she does.

For those of you who have not canned fruits, vegetables, etc. I will go step by step. 1. Visually examine the canning jars (Mason jars are very popular) for nicks, cracks and sharp edges.
2. Wash jars, lids, and bands in hot, soapy water. Rinse. Place lids in a saucepan, cover with water and bring to a simmer(180 degrees). REMOVE FROM HEAT. Leave lids in hot water until ready to use.
3. Place jars in a sauce pot, cover with water and bring to a boil. REMOVE FROM HEAT. Leave jars in hot water until ready to use.
4. Cut the venison into small cubes or chunks. Clean the meat thoroughly and then fill the clean, hot jars with the venison. Don't put juices or water in the jars. Leave about 1" head space between the top of the meat and the top of the jar.
5. Remove air bubbles with a non-metallic spatula.
6. Wipe top edge and threads of jar with a clean, damp cloth. Place lid on jar with sealing compound next to glass.
7. Screw band down evenly and firmly. DO NOT USE EXCESSIVE FORCE.
8. Use a steam pressure canner. Place as many jars of venison as possible into the canner. MAKE SURE JARS ARE SITTING ON TOP OF RACK PROVIDED WITH THE CANNER. This rack keeps the jars from getting too hot.
9. Follow the instructions for the pressure canner. The canner I have holds 7 quarts of meat and it takes 90 minutes at 11 psi. The time starts once 11 psi is obtained.
10. When processed, remove jars from canner. Carefully place jars on a towel or wooden surface out of drafts. DO NOT RE-TIGHTEN BANDS. Let jars cool 12-24 hours. The meat will bubble and boil for at least an hour after you remove them from the canner. Test for a seal. If center of lid is down, jar is sealed. Remove bands if you wish. Wipe jars clean.
11. Store the venison in a cool, dry, dark place. Bands may be reused. LIDS CANNOT BE
REUSED.

This process isn't nearly as hard as it sounds.
The outcome of the process will be a delicious tasting and tender meal of venison. I usually just pour the jar contents into a saucepan add onions and salt and serve with a baked potatoes. I'm sure many of you will dream up other great recipes with the canned venison.
It is great for camping, fishing and hunting trips because refrigeration is not needed.

 

[Why?]

And I don't have an actually recipe for this one either, so bear with me...

Venison chops and gravy

Venison steaks (we usually use the 'medallions')
oil
flour
cornstarch
milk
salt and pepper

Cook venison steaks in a skillet with oil (enough to coat the bottom of the pan) season with salt and pepper. Remove steaks when they are brown on both sides and set aside. Mix milk with about 2 teaspoons of cornstarch in a cup and slowly stir into the pan. (depending on the size of your cup you may need to do this twice ) Add steaks back to the pan and bring to a slow boil over medium heat. Stir constantly until gravy starts to thicken. Cover and let simmer for 10-15 mins. Serve with rice, potatoes, whatever.

 

[Andy Broadley]

Love the stuff, but it's really expensive over here.

 

[Ave Maria]

I love deer meat! It's great if you live a part of the USA where deer is abundant and you're on a low budget. I remember my Mom used to make stew with deer meat sometimes. In fact, I think she made chili with ground up deer meat once. Deer meat is really quite delicious and is pretty healthy too. I've also heard that buffalo is good but I've never had a chance to try it yet.

 

[ChrisWins]

So, i guess venison really means edible meat of a game animal. When you hear venison do you think deer like Bambi? I do. Up here we have plenty of venison but i've rarely heard caribou/reindeer called venison. I cooked a batch of caribou stew about a week ago. I guess there's venison stew, also, using deer but I've never heard deer stew. Is this Disney's fault? (hehe.)

Anyway, sorry, no recipes, i'm a chef who, unless baking, takes a recipe from a book or internet and I tweek and twist it to my specific tastes. It's been many years since I have followed a recipe the way it's written.

My favorite for caribou/reindeer is a stew. Add some veggies and potatoes, use some beef bouillon cubes, onion, a little cayenne and garlic, some salt & pepper, a bay leaf & some sage, don't eat it that first night you cook it, that's my belief, 'cause after it simmers for hours on end no harm can be done, the meat breaks apart and is infused into every spoonful of that stew... oooooooo, i'm drooling thinking about a hot steaming bowl!

Adios, happy eating, & God Bless
Chris

 

[kleptobismol]

venison stew sounds good...

 

[Ave Maria]

Venison usually refers to deer meat but can also refer to game meat. It's considered to be archaic when referring to game meat though:

ven·i·son (v

n

-s

n, -z

n)(Food, Vertebrate Zoology, Mammalogy)
n.1. The flesh of a deer used as food.
2. Archaic The flesh of a game animal used as food.

 

[Kathy]

I love deer meat! It's great if you live a part of the USA where deer is abundant and you're on a low budget. I remember my Mom used to make stew with deer meat sometimes. In fact, I think she made chili with ground up deer meat once. Deer meat is really quite delicious and is pretty healthy too. I've also heard that buffalo is good but I've never had a chance to try it yet.

My Mom used to make venison stew also..loved it.. and the venison steaks! My uncles went hunting in Vermont and brought back some venison... yum...

Kathy

 

[Torah]

Venison Chile
1 Onion- (chopped)
1 bell pepper- (chopped)
4 clove of garlic- (chopped)
1lb-cubed venison
½ lb ground venison or beef
Tablespoon Adobo [Spanish all purpose seasoning]
4 or 5 Tablespoon chili powder
½ Tablespoon paprika
½ Tablespoon cumin
1 bottle of beer
2 can “rotel’ tomato with chilies
4 cans of “Bush” chili beans.
Salt & pepper to taste
4 Tablespoon of oil

In frying pan add 3 Tablespoon of oil. Brown meat, and then drain meat.
In frying pan add 1 Tablespoon of oil sauté Onion, bell pepper, garlic. When the onion is clear add bottle of beer. Let boil. Now add meat and all spices, stir then add rotel tomato with chilies & chili beans. Cover and let simmer on low heat or crock-pot for about 3 or 4 hours. “It’s better the next day.” And if you’re not a wimp or a child, you can sauté jalapeno peppers with the Onion, bell pepper, and garlic.
yum.