Venison Recipes

[Shimano]

Favorites that you care to share? I have got a lot of deer meat and was thinking I want to try some new recipes instead of the norm.

[johnnyb]

Grilled Italian Venison Bites
Cut it into chunks (backstrap works best for this)
marinate it in a bowl with salt/pepper/italian dressing
wrap each piece in slab cut bacon (secureing it with a toothpick)
grill it until done.


Credit for this recipe goes to Friend/Coworker Chase A.

[johnnyb]

Mustard Fried Venison
cut thin slices off of the backstrap or ham
season with your prefered amount of salt and black pepper
put in a bowl with enough yellow mustard (i prefer frenches) to thinly cover (you are using this to lightly flavor and to keep the flour on it when you fry it)
dredge thru you favorite breading, plain white flour works for me
fry in just enough oil to completely cover the slices

[USCBatgirl21]

Marinate a loin in Dale's, sprinkled with some salt, black pepper, minced garlic to taste (usually do mine for a few hours in the fridge, piercing the loin prior to applying the Dale's).
Roast in the oven on 350 for say 30 mins.
Slice and enjoy.

[MWard]

Venison Gyros, are awesome. You can use this recipe with backstrap. The cucumber sauce is key, and Molly's is the best you can make, IMO, but Zorba's Restaurant had the best I've had. Here are the links.

http://allrecipes.com/recipe/venison-gyros/detail.aspx

http://allrecipes.com/Recipe/mollys-mouthwatering-tzatziki-cucumber-sauce/detail.aspx

[The Yancey]

I find that the same yogurt marinade I use for lamb works just as well for game.

[SeaCocky]

Take empty jar of Mayo, Fill 1/3 with Canola oil, 1/3 with soy and whistorshire, last 1/3 with red wine vinagor, add in Mccormiks steak season. Cover Tloins with maranade for a few hours and grill. Second only to mustard fried!!

[SouthCarolina]

Do they sell venison in stores?

[2010Redbirds]

i've never seen it for sale. i believe it's illegal for some asinine reason.

[johnnyb]

Do they sell venison in stores?

i've never seen it for sale. i believe it's illegal for some asinine reason.

Not normally, it can be raised to sell like beef or pork, but it's illegal for me to kill it in the wild them sell it

[1982Gamecock]

Take empty jar of Mayo, Fill 1/3 with Canola oil, 1/3 with soy and whistorshire, last 1/3 with red wine vinagor, add in Mccormiks steak season. Cover Tloins with maranade for a few hours and grill. Second only to mustard fried!!


Mustard fried rocks! That's how I do my cube steak!

[1982Gamecock]

Marinate tenderloin overnight in Italian dressing. Then wrap whole tenderloin with bacon using toothpicks to hold it in place. Wrap it tightly in aluminum foil and grill or bake (I prefer to grill) for about 45 mins. Then I unwrap it from the foil and finish it by grilling for about 15 mins turning it about every 5 mins.

[espadagarcia2]

Nothing fancy 'bout the way I do it.

Cube Steak
1. Cut meat into size 'bout 2" by 2" by 1/2" (no bigger).
2. Cube the meat. EDIT: (makes the meat more tender)
3. Mix meat in mustard.
4. Put self rising flour in paper grocery bag with salt and pepper.
5. Shake meat in paper bag; remove and place on plate.
6. Pan fry the meat (not highest heat setting; between medium and high).
7. Flip meat when you see blood on top.
8. Remove meat from pan when you feel its ready. You can overcook it so don't.

Fried Tenderloin
1. Cut the meat in small chunks. EDIT: (Desirable chunks)
2. Marinate the meat for 20+ min in rotten milk (4 week old max), salt, pepper (good milk is okay but not as good).
3. Put self rising flour in paper grocery bag with salt and pepper.
4. Shake meat in paper bag; remove and place on plate.
5. Deep fry.
6. Don't forget fries.

[Frosty]

venison chili
venison tacos
venison meatloaf

Take whatever recipe you have for those dishes and use venison instead of beef. I use both ground burger and sausage in my chili and it turns out great

[GamecockUltimate]

Just Substitute anything you would do with Beef for Venison to be honest. Me and Espada's dad kill probaby 15 a year so it is a lot of meat, we process it all ourselves and we just have it separated into Loin, Loin Cube, Cube Steak, and then we take the fat and stuff that isn't as high quality of meat and grind it all together for hamburger. We also do the backstraps separate from all of that. You can fry it, put it in soup, make pizza, Pasta sauce, anything. Venison is our Beef.

[ColaCock]

I can't believe some of you are actually frying the backstrap.

That's like frying filet mignon...it only needs to be slightly seasoned and grilled for a very short amount of time.

[Dam Racals]

Nothing fancy 'bout the way I do it.

Cube Steak
1. Cut meat into size 'bout 2" by 2" by 1/2" (no bigger).
2. Cube the meat. EDIT: (makes the meat more tender)
3. Mix meat in mustard.
4. Put self rising flour in paper grocery bag with salt and pepper.
5. Shake meat in paper bag; remove and place on plate.
6. Pan fry the meat (not highest heat setting; between medium and high).
7. Flip meat when you see blood on top.
8. Remove meat from pan when you feel its ready. You can overcook it so don't.

Fried Tenderloin
1. Cut the meat in small chunks. EDIT: (Desirable chunks)
2. Marinate the meat for 20+ min in rotten milk (4 week old max), salt, pepper (good milk is okay but not as good).
3. Put self rising flour in paper grocery bag with salt and pepper.
4. Shake meat in paper bag; remove and place on plate.
5. Deep fry.
6. Don't forget fries.
I've had this very good

[robgusc76]

I enjoy grinding the meat up and having SLOPPYDOE'S hahahaha

[CockRoche]

No better way to eat deer meat than to make jerky with it.

[robgusc76]

Does anyone know a good recipe, or best way to cook venison Chop Steak?

[sandstorm2001]

I can't believe some of you are actually frying the backstrap.

That's like frying filet mignon...it only needs to be slightly seasoned and grilled for a very short amount of time.

You say that, and it makes me ponder how incredibly delicious fried filet mignon would probably be.

[bryarx]

Mustard frying cube steak is very popular. I had a roommate that can not stand mustard (even though you can't taste it when you mustard fry it). So I found another recipe:

Venison Parmesan:
I like to set the following up in an assembly line:

1st station: Egg bath in a bowl (scramble an egg or 2 in a bowl, depending on how much you are making)
2nd station:make second bowl half flour, half Italian bread crumbs
3rd station: stainless steel or cast iron pan, oil hot enough to fry in

Then just walk the cube steak through each one. Egg bath, bread crumbs, fry it.

Take a casserole dish 8x8 or the rectangle shaped one, place fried cube steak pieces in casserole dish. Drop your favorite spaghetti sauce on it (heat the sauce separately in a bowl or simmer in pan), and some Parmesan cheese on top, toss it in the oven on broil to melt cheese.

Viola, deer meat even my wife would eat.

Typically I'll make some spaghetti noodles, toss on (or in) some sauce, then put the venison parmesan on top. Really dresses up deer meat for those that are skittish, and for those that like deer meat, its still dang good (and a little different) way to prepare it.

[bryarx]

How I make my venison chili:
1 lb ground venison (my processor adds 15% beef fat to my ground venison)
2 cans (28 oz cans) diced tomatoes
2 cans (12 oz cans) chili beans (pintos, cans marked as chili beans in sauce, your pick)
4 teaspoons chili powder
1 teaspoon cumin (or 2, if you like cumin)
1 diced onion

-optional-
I like to dice up a green and red pepper to add some color. Sometimes even some chopped up baby bella mushrooms. If you're a pepper head, I have cut up some habanero's (no more than 2) and some jalapeno's and sauteed them. Some people don't like a lot of adds to chili that 'stretch' it, but I think chili is made for add ons.

First, I saute the onion (and green/red peppers/mushrooms, whatever you want to add), I typically put a pat of butter on a non-stick, spread that around, saute up all the veggies, drop them in my soup pot (or a crock pot).

Next, I brown the meat adding some minced garlic, drain it, add it to the soup pot with the sauteed veggies.

Finally, mix in the remainder. The tomatoes, the chili powder, cumin, salt and pepper to taste. Add some of your favorite hot sauce to the mix if you want it to have some warmth, I prefer about 2 table spoons of Frank's Red Hot (don't want to make it too hot for those that can't take it).

Once the meat is browned, veggies sauteed, everything added to the soup pot, I bring to a bowl, reduce to a simmer for half an hour. Then I let it cool, put it in bowls and toss it in the fridge. It tastes better the next day, after the flavors have had enough time to spread around. Serve it with some cornbread.

Notes:
This chili as is, comes out a little 'soupier' than 'thick'. If you prefer thicker chili, reduce liquids:
Drain 1 or both cans of diced tomato before adding to soup bowl
Drain cans of beans before adding

Also, I have found the flavors came out better simmering in my soup pot than when I add it all to a crock pot. I only added the items to a crock pot once vs simmering in my soup pot, but it was noticeably different. Even if I am going to serve out of a crock pot (say, at a covered dish) I still cooking and simmer in my soup pot, refridgerate it, then put it in the crock pot on high to warm it up before serving.

[GarnetArmy07]

Venison helper. That's all you need to know.