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Venison Recipes Hi everyone! I have never cared for venison but this year I told hubby I'd give it a try and since he just got his first 6 point of the season...I'm hear asking for some good venison recipes! Can anyone share their recipes with me? Also tricks on how to make it not taste wild????? PLEASE! :p |
try allrecipes.com my sons g-friend makes it, but, if you don't know what you're doing, it will be very dry..myself, I don't eat it..Mom gave it to us once when we were kids, told us it was roast, I remember telling her it was the driest roast I ever had :( |
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I don't care for it either but occasionally give in and cook it for my husband and son - they love it :rolleyes: I stir fry it with all of the asian spices I use for Chinese food, along with stir fry veggies, served over basmati rice. They tell me it's great. I would think the spices would help cover the wild flavor. The only way I know to make it not taste so "wild" is to add enough of some other flavor (s) either with sauces, gravies or the spices, in other words covering the flavor up with something else :D I've made like a beef stroganoff recipe before, substituting the venison for beef they liked it a lot. |
ive had venison ALL of my life... just about every night, my dad hunts ALOT :D but i have not ever had a wild peice of venison. every year my dad gets his meat packaged in three different ways: ground meat sausage and just plain ground venison meat is great for spagetti 1lb ground venison 1 white or yellow onion one 15oz can of hunts diced tomatoes (or canned tomatoes, theyre the best) one can tomatoe paste 1 green bell pepper a packet of cornell (?) spagetti seasoning - for the meat (thick and zesty) **i like to season it with cayanne, lots of garlic power, black pepper, and tony chacheres** put over angel hair pasta venison sausage po-boy take an onion and green bell peppers and sautee cook sausage in the same pan to mix flavors do not drain use french bread slather on sausage, onions, and peppers and dont forget the juice!! pepper steak weight watchers recipe take thin thin thin cuts of vension and tenderize season with TONS of garlic.. waaaay more than you think youll need.. and black pepper sautee in a pan with some olive oil add canned mushrooms and beef boulin dissolved in water to taste put over angel hair pasta |
To get the wild taste out, it helps to soak it in salty water. If it's frozen, let it thaw on it's on. Helps make it a little more tender. I like to fry the tenderloins/backstraps. Slice them into small pieces, soak them in egg, roll them in flour and put them in just enough oil to make cover half of the meat. While frying, add Worcestershire sauce and hot sauce, plus whatever seasoning you like. Fry until golden brown.:thumbup: That concoction made my dad go off his diet.:cool: |
I soak mine in water for a couple of days and keep changing the water before I fry it. The longer you soak it the more it soaks the blood out that gives it that strong taste. If you fry it, use a little bit of bacon grease . |
Hey all i saw this thread and wanted to add if anyone makes deer jerkey and sales it i would like to buy some so if anyone has any good recipes and sale it contact me through pm please!! THanks!!!! |
I just have a hard time eating bambi..:( |
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:thumbup: Thanks everyone!!!! GREAT tips!!!!!!! |
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We eat a lot of venison in my home (depending on if my hubby gets a deer or not!). As far as the gamey taste, that really depends on what the deer are eating. around here they are corn fed-to us it tastes like beef or maybe it's just we are used to it. In northern Minnesota they eat pine needles or so I am told, so the meat tastes different-more of a wild taste. I think that recipes that have a tomato base help with the taste; spaghetti, chili, tacos, hotdish etc. We grill the tenderloin just like steak or make steak cubes-which are tenderloin cut in squares, breaded and deepfried. Venison is dry because it is very low in fat. Hope this helps. I don't really have any recipes, I just substitute it for hamburger or beef. My husband does make jerky and has a good recipe or 2. will try to find them and post once I get home from work. ;o) |
After soaking in salt water to get the blood out, you can soak it in milk to help with the "gamey" taste. Good Luck. |
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This is how we get the wild taste out.........after my husband bones out the deer, it's put in an ice chest on our porch for 3 days....we drain the water off at least 2 times day and then add more ice as needed. The more blood you get out of the meat.......you will never taste the wild. If you've already done your meat, (like in the freezer) you can soak in the salty water. as for recipes.......these mentioned above are great. You can also cook it in anything to substitute beef. We get ground vension for spagettie, hamburgers, etc. We get the sausage, we have deer roast. Garlic is a big help in using this meat. if you have any questions at all you can pm me and I'll help you any way I can. I think I've been cooking with deer meat for 18 years now.:) It's really healthy and lean not near as fattening as beef. hope this helps. |
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