My gf asked if I had any good recipes for like duck or deer. I said I'll ask those who hunt...
And not just Art either; anybody got good recipes to share?
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December 24, 2002, 02:02 AM
First, catch your deer. This involves being very TACTICAL (are you listening, Skunk??? :D ).
Second, skin your deer.
Third, joint your deer, and remove unwanted bones from meat.
Fourth, grill it and eat it! :D :D :D
December 24, 2002, 02:29 AM
Marinate 24 hrs using Italian Dressing
Apple and stick of butter in cavity of bird
Spray with olive oil, bacon strips on breast side
Using a charcoal "smoker" have the fire ready and watch the water pan level. Slow is the key.
Sometimes I wrap in heavy foil, since duck has no fat keeps moist and doesn't dry out. I can do without the foil, if I watch it and have a good smoker to use.
Variations: marinate in cranberry juice
Use roasting pan in oven, again slow is the key
Serve with brown rice, spiced pears, green beans and new potato
Iced /Hot tea for me
country fried apple pies for dessert. with black coffee
Take nap...very important...savors flavor and moment
Note: never owned a temp probe, couldn't tell you what temp.
I use the "poke with pocket knife--yep it done" method .
December 24, 2002, 02:41 AM
cut into chunks and shake in a bag with flour and black pepper
Bacon grease in cast iron skillet and fry til golden brown
using the grease, make brown gravy, and serve with scratch biscuits, and the dozen eggs scrambled,, black coffee.
variations: homemade fig preserves good on the side
Again -Nap afterwards
Little known fact , when eating this good, cholestrol don't count!!
Cast Iron makes a difference
December 24, 2002, 05:42 AM
I skinned and deboned a deer up in Oregon a few months back. I had to saw off the head! Kind of cool. But yeah, I'm tactical enough to catch dinner..
My friend makes these deer kabobs that are great. I think he uses an Italian dressing marinade as well..
December 24, 2002, 05:47 AM
Best thing you can do for tasty venison is to not beat it up getting it out of the field.
Dress cleanly, take proper care to avoid dirt, heat, etc. & just keep it cool/cold , dry & clean.
BTW, I've never seen that adreneline has ever made any difference in taste. A dead-shot - DRT deer/elk tastes just the same as one that has run some.
One thing is you can never go wrong with a crock pot.
Any kind of "your choice" marinade in a brinkman-type smoker, use a pan of water to prevent drying it out, cook till done enough = works.
Wild game is usually less fatty & requires you make sure it doesn't dry out while cooking.
Really, your choice.
December 24, 2002, 09:02 AM
I've always thought that just a little salt or seasoned salt is all that venison really needs.
A light marinade works well too.
Seems that a lot of people I know try to cover up the taste of wild game - they want to make it taste just like corn-fed beef so they slather on the steak sauce and drown it in hard flavors. Something about that just doesn't seem right.
December 24, 2002, 12:17 PM
care of game
light on the marinade
keep from drying out
still think the nap important tho'
December 24, 2002, 12:33 PM
I used to barbecue a whole ham, back in the days when I had way too many deer on my place. What I learned was to do a lot of basting, and control the heat.
I'd start with the equivalent of "broil" heat from the coals. I'd baste and turn every three or four minutes until a good crust had started; usually some 20 minutes, mas o menos.
I used tongs, no forks to puncture and release juices. No salt in the basting mix, either.
My basting mix was whatever grocery store stuff was cheapest, and I'd then add whatever spices seemed "righteous". And some Lea&Perrins whigglewiggy and some butter and a little water. I'd keep it warm, there by the pit.
I'd spread the coals down to the equivalent of about a 300-degree oven after the crust had developed, and turn/baste every 20 minutes or so. About the time I'd need another beer, I'd turn/baste. Gotta keep the cook lubricated, right?
For a 10-pound ham (+/-), it would take somewhere between three and four hours to well-done but still juicy.
Backstrap? Cut on a slight angle, to 1/2" thickness. Make up a cornmeal batter and add some mustard. Roll the little steaks in the batter and drop into boiling grease until done. Serious case of the yummies!
Inner tenders? Cook slowly and gently over charcoal. Super splendiferous!
The rest of a deer makes for deer-burger, chili-meat or sausage.
Deer-burger has a synergy with tomatoes; makes some of the best spaghetti sauce you'll ever taste.
December 24, 2002, 02:51 PM
I kinda agree with Cordex on this one. While there are several things you can do to enhance the taste of wild venison one of the best recipes I know of is to grill some tenderloin over a low flame with some seasoning and maybe some light marinating. I do however like A1 with almost all my meat.
December 24, 2002, 06:12 PM
I was just about to make a post asking how you guys like your backstrip cooked.
December 24, 2002, 08:25 PM
This isn't so much a recipe as it's a recommendation.
Two words: Venison Sausage.
I've got a local butcher that whips it up for me. Ground venison, garlic, fresh sage, fresh basil, and fresh thyme. It is absolutely out of this world. Great for breakfast with eggs or on a bun like bratts.
Can't go wrong.
December 25, 2002, 04:30 AM
My wife is not wild about grilled deer meat. Here's what she does.
Coat Meat in Krusteaz, Pan fry until medium rare. Place meat in a large dish. Cover with onion slices, and grated cheese, and then pour about 3/4 of a jar of your favorite Ragu sauce over it. Cover and bake for 45 min at 350. Comes out awesome
December 25, 2002, 11:06 AM
For chops and steaks....
Make a marinade of 4 parts soy sauce to one part Worchestershire sauce, add minced garlic and let the flavors marry for about 30 minutes. A little ground pepper can add a touch of fire, but go light for best flavor.
Brush on venison (Works on chunks of cow too) and grill at medium heat. Serve when cooked medium or less. Well done venison mimics boot sole.
Second choice, and Julia Child would kill for this recipe....
While your chops or steaks are soaking in cold tap water, prepare a seasoned flour. I use Kosher salt and Old Bay Seasoning, being Chesapeakean. Drain, drench in the flour and saute in a large skillet with butter and olive oil, just enough to coat the bottom. Saute until brown on one side, turn over and saute the other.Don;t cook them past medium. At the end, add a pat of butter with a little minced or chopped garlic, about 2 cloves worth, and when that turns sort of translucent, deglase the pan with cooking sherry or Marsala. Serve on a heated platter with the pan drippings pooured over the chops.Don't expect leftovers...
That last works superbly for tenderloin, but sometimes I prefer to slice the loin into medallions, wrap the edges with bacon, secured with toothpicks, and then brush with the marinade and grill lightly.
Good sides with all the above include green salads, French Baguettes, green beans, and stir fried veggies and 'shrooms.
December 25, 2002, 06:41 PM
I like to take a medium roast (like the whole ham :D) stuff it with garlic, fresh tabasco peppers (cayenne if you cant get tabascos) rub it real good with Tony Cacherie's (http://cajunone.com/index.htm) more spice, I mean coat it on then put it in the fridge for a day or two. Take a black iron pot or a good maga-na-lite pot and put just enough cooking oil to cover the bottom and heat the hell out of it then drop the roast in it and brown it real good, when it smells burnt its about right. Then put a cap or 2 of Kitchen Boquet in the pot and add water to cover the roast. Cook it for 6 or 8 hours on a medium fire till its tender. Add water as needed. Makes a great gravy too. This will also work for a pork or beef roast too. I had to do 4 porks and 1 deer today (Christmas).
For back strap I cut it about 1/4 to 3/8 thick, soak it in a bowl of milk in the fridge over nite, then take it out and roll it in the same flour and seasoning (Tony's will do) that the wife uses for her fried shrimp and oysters, and then fry it in a good hot oil, I mean hot now. If it's not hot it takes too long to cook and absorbs oil. I also whop it with that meat hammer before soaking it in milk.
For deer sausage I grind the deer and the same amount in weight in pork (boston butt pork roasts do good for this). Mix them together, add salt, ground cayenne pepper, garlic powder, onion powder, and spread a mite of that accent over it then stuff it in the casings. To cook it just get a good mag-na-lite skillet or black iron skillet and put the sausage in it and cover it halfway with water on a high fire. Let the water boil out and punch holes in the sausage to let the juices out and add a lil more water to make a gravy, let it brown and eat.
December 25, 2002, 09:35 PM
Coupla things to remember. For deer steak and roats you will want either a young buck or young doe. I've eaten some old does that tasted just as bad as a buck in the rut. An old rutty buck can definitely be some funky meat. A trick I use with older deer is to cook with grape juice and potatoes. So if at all possible try to find out how old and the sex of the deer. Otherwise turn the thing into sausage or jerky.
As for ducks cooking them medium rare by grilling or broiling is my favorite. They tend to be a bit gamey if overcooked. A bit of orange glaze also helps.
Here is a recipe that I got from a good freind that I've used for several years to make deer jerky. It also works very well with lean beef.
1-10 oz bottle of Worchestershire Sauce
1-10 oz bottle of Soy sauce. I ALWAYS use Kikomans
1 cup Ketchup
1 tbsp Tobasco
1 tsp garlic salt
1 tsp onion salt
1 tsp cayenne pepper
1 tsp salt
5 lbs thinly sliced venison.
Mix all ingredients. Dip slices of venison in marinade and lay in layers in a large bowl. Pour remaining marinade over meat and marinade in the refrigerator for 12 hours. Use a dehydrator for best results when drying and do not store in airtight containers until completely cooled. I like mine pliable and a bit chewy. Some folks like it a bit more dry.
I know it seems like a lot of salt, plus the salt in the Soy Sauce, but it is necessary to inhibit bacteria growth and preserve the meat. It will definitely be more healthy for you than crappy store bought jerky with lots of artificial preservatives.
December 25, 2002, 09:46 PM
Sausage or jerky = :D
I'm trying out a killer chili recipe with the venison my bro gave me.
December 25, 2002, 11:24 PM
Namely, Martha Stewart. Julia Child would be a blast to watch, and we know Iron Chef has no problem with recently-dead animals. But would Martha have enough cutesy and quaint little techniques and descriptions for a whitetail that's still steaming from the hunt on a crisp December morning?
December 26, 2002, 02:12 PM
I have much luck and fun on
I must admit, tho, that I have not tried a single recipe! Every time I run a search there, I end up drawing elements that appeal to me from several recipes and winging it.
Another "wing it" is a stuffed shoulder. Carefully bone a small shoulder and stuff it with a mix of dried fruits, nuts, and spices and herbs. I like this best when the fruits are home dried w/o any added sugar (hippy-dippy, whole earth, "natural" grocers have the equal, if you don't have homemade) and tend away from the tropical. I usually add a little nutmeg or allspice and tiny quantities of the more aromatic herbs like rosemary. The whole thing is marinated in a plastic bag in red wine or marsala, or a blend of the two. Squeeze the air out to keep the shoulder wet without having to use a huge quantity of wine. A half day to a day on the marinade is enough. Be sure to turn it over once or twice to ensure an even soaking. I have never had a recipe and never quantized anything when I do this, I just go with what is available and what seems good at the time. The stuffing is more a flavoring agent than a side dish, but can be a nice relish or chutney sort of accompaniment. Enjoy!
December 26, 2002, 02:58 PM
The trick to avoid "funky meat" is not in the type of deer shot but in the handling of the meat. The trick is to cool it as much and as soon as possible. When I shoot one my knife is in my hand to gut before the deer has quit kicking. As soon as he is gutted I drag him to the truck (or have some yung'uns do it if thye are nearby :D). If its anything over 50 degrees or the deer is in the sun, I move it out of direct sunlight and put those 10# bags of store bought ice in the cavity.
Now an old buck or old doe is tougher than a yearling or a "Polka dot" :D deer, but the trick to over come that is in time cooked, for roasts, and steaks smothered down in onions and bell peppers, for grilling there is not too much to do for tenderness, but it can be ground for sausage.
December 27, 2002, 04:07 AM
My friend's wife makes a killer chili..
What's the secret??
December 27, 2002, 07:42 PM
Chili's cheatin'. You could use weasel and it would taste good.
I just like my venison grilled with a dash of salt. The sauce served on the side is what makes it special. 1 Lb. mushrooms, 1 med. onion, 1 link of hot sausage, 2 cloves garlic, run em' all thru a food processor till they're mush and throw in a pan with a half stick butter, 1 tsp cayenne, 1 tsp paprika, 1 chicken boullion cube, quarter cup red wine. Med high for 20 minutes with lotsa stirring, then add 1 cup of cream, simmer for 4 minutes, then add 1 tbsp roux (2 parts butter to 1 part flour sauted together...acts as a thickener). Simmer 3 more minutes. I make large batches at a time and freeze in 1 cup containers to use whenever I make steaks or chops.
December 28, 2002, 07:08 PM
First take care of the deer as soon as you get it. I prefer medium sized doe for eating. Anyway, get the carcass hung and cooled down as soon as possible.
For every 2 pounds of ground venison -
1 medium sized sweet pepper chopped up
1/2 sweet onion chopped up
1 can of regular Campbells Tomato Soup
1 pint of stewed or canned tomatoes
2 cans of red kidney beans ( not the pre seasoned ones)
some amount of salt
some amount of pepper
some amount of garlic salt
some amount of chili powder
1) Brown the venison, peppers, onions, salt, pepper and garlic salt first. You'll need to adjust the garlic salt to your taste (go easy at first).
2) Thrown in the beans, soup and tomatoes. Mix well.
3) Add Chili Powder to suit yourself.
This is ready to eat right away but gets better with age.
December 28, 2002, 07:14 PM
I prefer grilled without marinades. I want to taste venison not some silly sauce or concoction made to hide the taste.
IMHO deer that are fed well are the most tasty. That is those that eat from the farmer's field are much better eating than those from the way back woods who eat acorns and bark.
December 30, 2002, 06:40 PM
I agree.. avoid the marinades.
Best cooked on a really hot grill and left pink in the center.
However I have a bunch of recipies, I'll post some here.
December 31, 2002, 03:21 AM
DR. Rob and others a question please.
After the prep of game and all, before going into fridge, freezer, do you just rinse and store, or do you not 'soak' in something first? I mean either to tenderize the game, or how do I ask--get the rest of the blood to dissipate.
I just use a light marinate to bring out the blood, which tends to tenderize. Used a light brine for this too.
December 31, 2002, 11:43 PM
For deer, about all I've ever done is just some cold water rinse as I make sure stray hairs are all removed. Same sort of thing with dove or quail.
I've just never worried about remaining blood in the meat, or marinades...Never seemed to have any problems with taste. Like I say, my main concern is that the meat not dry out during cooking.
One trick I learned a long time back, for long-term freezer storage, is to use ZipLock bags and immerse (e.g.) three or four quail in water; then just close the bag. The water prevents freezer burns or any drying out.
December 31, 2002, 11:54 PM
I was told to use the light Italian dressing as a kid from a black foreman down on the farm...he didn't really say why...but I did it, he seemed to always know about "stuff."
I have rec'd game as you have stated with water and Zip-Lok --never had a problem, taste, blood, or freezer burn.
January 1, 2003, 12:15 PM
Generalizing: Poor people have long worked out ways of using spices to make low-quality foods taste good. For instance, the reason for Chili is to make even an old goat be edible. A smart fella listens to those folks when they give advice about cooking...
January 1, 2003, 10:37 PM
The wife got one of them vacuum food bag things for Christmas. I do know that they sure help stop freezer burn too. One year I have right at 400# of deer sausage. I gave a bunch away and ate it damn near every other day...................still had some get freezer burnt.:(
January 2, 2003, 12:23 AM
Yeah, the "Food Saver" is a Good Thing. I have a buddy who pre-cooks various meats. He then vacuum packs them and throws them into the freezer. Later, he just does a nuke-job until hot.
By the way: Don't ever even mention cooking beans in with the chili, if you're around true chili-heads. They get all emotional and red in the face and start mumbling about getting out the baseball bat, or the rope with the noose already in it, or maybe a bullwhip..."Sacrilege! Sacrilege! Burn him at the stake!"
Actually that argument is what started the whole world of chili cook-offs, 36 years ago. H. Allen Smith arguing with Fracis X. Tolbert about whether New York or Texas could do it best. (The first contest wound up as a draw, since a local dog ate the judging-samples before the third judge could taste-test and vote.)
January 3, 2003, 03:36 PM
As opposed to deer burger?
Just curious, I switched from hamburger to chunks of stew meat in my chili recipe, and thought I had gone to chili heaven.
January 3, 2003, 09:04 PM
"Just curious, I switched from hamburger to chunks of stew meat in my chili recipe, and thought I had gone to chili heaven."
That is the way chili was intended to be made, ground meat is what we have digressed to.
If you should be fortunate enough to have deer tenders steaming in your hands on a cold December morn you may like to try this:
After slicing the tenders into 3/8" sections put them into cold milk for a short while before rolling them in ap flour seasoned with freshly ground black pepper.
Brown the tenders in hot bacon fat using a cast iron pot. When the tenders are just browned and the fat is hot remove them and sautee a handfull of your favorite minced onion, once the onion is near translucent add about as much flour as there is fat left in the pot. Stir this mixture on medium heat until it becomes a light gold color and then add fresh milk while stirring until you get a nice gravy.
Add your tenders to your gravy and let it simmer for 30 min. or so.
Server over mashed potatoes.
Once you have mastered making your roux for the gravy it is much more fun to do it on HIGH HEAT
My friend Boyd Burroughs tought me this one. May he rest in peace.
January 3, 2003, 11:41 PM
trick is to shoot the ones with the spots on em... If I shoot a big buck or slickhead I grind it all up (not the tenderloin) into berger meat and make summer sausage and chili. Not just any chili.....3 o'clock chili...which is basic "hot chili mix" and hot beans with about 5 dried cayenne peppers from the garden. Best served after mannnnnny beers (PBRs preferably) at three in the mornin. You don't taste anything but fire http://www.thehighroad.org/images/smilies/shocker.gif
January 10, 2003, 12:44 AM
Then again, I'm asian (Taiwanese) and so I'd probably eat it live anyways... hehehe
What do they say?
Anything with 4 legs except a table.
Anything with 2 legs except a human.
Anything in the water except a boat..
January 10, 2003, 01:20 AM
I see you were 'raised right':D
Forgot the scratch bicuits tho'
Cast iron has a character of its own, food knows this, more pleasing to the palate.
March 6, 2003, 12:10 PM
Got some ground deer from my uncle the other day and had to cook it up. I was planning on pasta and my own sauce. Anyway, deer balls make tomato sauce taste even better. Deer sausage also makes for a tasty lasagne.
1lb ground deer
liberal amount of Italian seasoned bread crumbs
1 slice milk soaked white bread
Mix everything in a big bowl with your hands and make balls and bake
I've done chili with ground and cubed meat and I prefer the ground meat. I also recommend habaneros for real heat. I'll leave the cubes for actual stew.
March 6, 2003, 12:59 PM
Oh My! I just told the boss I was sick. I'm going to the house to get out the grill, crock pot, and cast iron skillet. Ya'll come on. It'll be ready about 1:00. Somebody bring some paper plates.
March 18, 2003, 02:51 PM
I've got to stop reading these "post a recipe" threads...
[My stomach refuses to stop growling...] :D
March 18, 2003, 04:02 PM
Mix up flour, salt and pepper to taste in a bowl.
In another bowl, mix four tablespoons of olive oil, the same of milk and one egg.
Take chunks of deer meat, backstrap is best but it won't go as far as other parts and, using a meat hammer pound it until it is completely pounded at least six times. i.e. pound #1, turn over pound #2 etc.
Heat up peanut oil flavored with a little bacon grease in a pan.
Dip deer into the liquid bowl first then roll into flour bowl.
Save a piece or two for your family and guests.
March 23, 2003, 09:13 PM
One venison tenderloin
Rub with chopped garlic (use lots of the juice)
Liberally apply Prudhomme's Meat Magic (free sample at his website)
Grill for about 3 minutes each side.
Serve with horseradish sauce.
If you die tomorrow, you'll have no regrets! :D
March 23, 2003, 10:38 PM
8# ground Nilgai, deer, (or lean beef if that's all ya got).
12 level teaspoons of Morton Tender Quick mix
8 teaspoons Hickory smoked salt
4 teaspoons mustard seed
4 teaspoon freshly ground black pepper
4 teaspoons garlic powder
4 teaspoons whole peppercorns
few drops of liqid smoke if desired
Combine all ingredients, mixing until thoroughtly blended. Divide into approximately 1/2 to 3/4 # loaves and roll to approximately 1 1/2" diameter. Wrap in plastic or foil. Refrigerate overnight. I like to roll each one in coarsely ground black pepper, but some might prefer less spicy. Unwrap rolls and place on oiled broiler pan (can use olive oil or spray w/pam).
You can cook in oven, but I prefer mesquite fire. Takes about 2 hours at 225-250 degrees on my pit and mesquite makes anything taste better:D . Cook until meat thermometer inserted in middle of roll reads 160 deg. F.
Store in refrigerator for use within 3 to 5 days or freeze for later use if there is any left.
March 24, 2003, 12:51 AM
Take nap...very important...savors flavor and moment
March 24, 2003, 01:29 AM
Does fresh Vennison get too tough in a soup?
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