recipe forum

308 Norma you and I must have attended the same cooking school. Your recipes are very close to mine. here is a good fast one. slice backstrap thin(less than a1/4") in a hot skillet(cast iron is best) melt butter to almost turning brown, season the meat throw in skillet till brown turn over brown other side, then put on buttered potato rolls with fresh onions and mushrooms. My son likes fried mushrooms and onions.

I'm not a great indoors cook. My specialty is grilling or open fire cooking. But when Mrs Farmer isnt home, I am prepared to survive.

I keep a few boxes of "hamburger helper" type meals in the pantry. This one happens tocome drop our local Amish grocery store (4 miles away).
Some of Mrs Farmer's homemade bread and a skillet of venison burger helper.

Not much of a recipe, but don't overlook it. A great use of our abundant venison!

Venison Philly cheese steak.
The backbone of this is Mrs F's awesome homemade bread.
Our local butcher shop processes deer also...so I have them do mine. Only the best cuts go into venison steaks, and all of the steaks are ran through the tenderizer. This may not be absolutely necessary but it does make for some really nice steaks.



So use your favorite seasonings on the steaks, cut up a large onion and a large bell pepper. We used some pepperocinni peppers also.

Throw those steaks on a hot griddle for about 4minutes. Turn the steaks and drop the veggies down on some olive oil. I covered the veggies with a dome to help the steam.
Drop some butter down and place the bread on it to toast.

I didn't get a good pic of the veggies cooking down because I was rather busy. I chopped up the steaks and scooped them onto the bread. Then a layer of shredded cheddar, then the veggies, then a layer of Swiss.

The finished product was fit to eat! (If I do say so myself)

Armored farmer said:

Venison Philly cheese steak.
The backbone of this is Mrs F's awesome homemade bread.
Our local butcher shop processes deer also...so I have them do mine. Only the best cuts go into venison steaks, and all of the steaks are ran through the tenderizer. This may not be absolutely necessary but it does make for some really nice steaks.

View attachment 1126345

So use your favorite seasonings on the steaks, cut up a large onion and a large bell pepper. We used some pepperocinni peppers also.
View attachment 1126346
Throw those steaks on a hot griddle for about 4minutes. Turn the steaks and drop the veggies down on some olive oil. I covered the veggies with a dome to help the steam.
Drop some butter down and place the bread on it to toast.
View attachment 1126347
I didn't get a good pic of the veggies cooking down because I was rather busy. I chopped up the steaks and scooped them onto the bread. Then a layer of shredded cheddar, then the veggies, then a layer of Swiss.
View attachment 1126347
The finished product was fit to eat! (If I do say so myself)

Click to expand...

looks good, them peppers ad some nice flavor to. You can pound smaller pieces of meat between some plastic wrap and get it nice a thin for this or chicken fried venison. I hope to use my 22" griddle more this year I got the hose to hookup big tanks to it, I just need to figure out a stand or cart to put it on.

Armored farmer said:

Venison Philly cheese steak.
The backbone of this is Mrs F's awesome homemade bread.
Our local butcher shop processes deer also...so I have them do mine. Only the best cuts go into venison steaks, and all of the steaks are ran through the tenderizer. This may not be absolutely necessary but it does make for some really nice steaks.

View attachment 1126345

So use your favorite seasonings on the steaks, cut up a large onion and a large bell pepper. We used some pepperocinni peppers also.
View attachment 1126346
Throw those steaks on a hot griddle for about 4minutes. Turn the steaks and drop the veggies down on some olive oil. I covered the veggies with a dome to help the steam.
Drop some butter down and place the bread on it to toast.
View attachment 1126347
I didn't get a good pic of the veggies cooking down because I was rather busy. I chopped up the steaks and scooped them onto the bread. Then a layer of shredded cheddar, then the veggies, then a layer of Swiss.

The finished product was fit to eat! (If I do say so myself)

Click to expand...

That looks a Whole Lot Better than the original cheesesteak. I never cared much for Cheez-whiz.

Venison Wellington- not my animal but I did dress it out for my neighbor in poor health. Basically Beef Wellington done with venison backstrap. People claim its the best "beef" they've ever had.

That looks good, I have made beef wellington once, awhile back. I have not have had any venison in a few years.
I used to make osso bucco from the legs but told my hunting buddy about it, and have never got any shanks since!

As a desert dweller, I eat a lot of rattlesnakes. With a bit of special prep they work well in all sorts of recipes. Here's my favorite rattlesnake chili.

1 rattlesnake - maybe a pound or two of meat
5 strips uncooked bacon chopped
1 large yellow onion diced
1 red pepper diced
3 cloves garlic minced
1/2 lb ground beef
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon ancho chili powder
1 ½ teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon onion powder
¾ teaspoons ground black pepper
½ teaspoon salt
⅛ teaspoon cayenne pepper
1 ¼ cup beef broth
15 oz can dark red kidney beans lightly rinsed and drained
15 oz can black beans lightly rinsed and drained
14.5 oz can diced fire roasted tomatoes undrained
7 oz can fire roasted green chilis
¼ cup tomato paste
1 Tablespoon Worcestershire sauce

Skin and gut the snake. Simmer it for about an hour in water with a little lemon juice, which tenderizes it a bit and makes it easy to debone. Then chop the snake into bite-size chunks and dry them thoroughly.

Cook the bacon in a Dutch oven until it's crispy. Set the bacon aside and drain most of the fat. Brown the snake chunks in the remaining fat. Then add the onions and peppers to soften. Add the garlic and cook for 30 seconds or so. Add the beef and the sugar and brown it. Add everything else, including the bacon bits, and bring to a boil for a couple of minutes, then simmer for at least an hour (I often let it go much longer, but eventually the beans start to disintegrate).

It's especially good with a bit of sour cream on the side, and a favorite beer or whiskey.

Looks good except for the snake part. I tried to eat rattlesnake once. If I hadn't spit it out, I'd still be chewing it today. Second toughest thing I ever tried to eat. The first was a sow bear whose teeth were all worn off at the gums.

Patocazador said:

Looks good except for the snake part. I tried to eat rattlesnake once. If I hadn't spit it out, I'd still be chewing it today. Second toughest thing I ever tried to eat. The first was a sow bear whose teeth were all worn off at the gums.

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Been there done that! Simmering the critter in water and lemon juice makes all the difference. (The chili is great without the snake. Just double the ground beef, or substitute just about any other game animal.)

Over the years, I have learned to prefer venison to beef as far as burger goes. I remember the day I took the deer for our freezer. The meat accounts for a trophy as much as the antlers.

A clean kill, quick cool, and quality handling. Makes for great meat.
No secret recipes today. Just great venison burgers. My Mrs is a phenomenal cook, but it's hard to mess up a good burger and fried taters.

All you gotta do is not overcook it.

Armored farmer said:

The meat accounts for a trophy as much as the antlers.

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Yup, it is difficult to boil the antlers until they are edible.

Just like my trapping friend's Dad told us that we would be boiling our traps forever prior to the trapping season 'till they were edible!

Fried mush and venison sausage(not pictured)? A favorite here…

JmacD said:

View attachment 1139610 Fried mush and venison sausage(not pictured)? A favorite here…

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That's called polenta in Italy.

A good venison pot roast is one of my favorites!
Just found this stuff at Scheels I believe it was. I’m more a “cut your own” seasoning kind of guy, but this stuff ain’t bad.

Taco salad. With venison burger… or should I say ground venison….

My olive oil based marinade… and bacon wrapped venison loin…. Mmmmmmmmmmmmm

There's a duck/goose smoked jerky recipe on traeger's website. I did it with a Canada goose nobody wanted on a duck hunt last year and it was fantastic. Did half spicy and half regular for the kids. My 3 year old son and 2 year old nephew loved it. I'll probably do it with one of my deer roasts soon.

GreenWing said:

There's a duck/goose smoked jerky recipe on traeger's website. I did it with a Canada goose nobody wanted on a duck hunt last year and it was fantastic. Did half spicy and half regular for the kids. My 3 year old son and 2 year old nephew loved it. I'll probably do it with one of my deer roasts soon.

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I am going back to Upstate New York in August for three weeks. We have a whole hind leg from a deer we shot last deer season. Could you share that recipe on here so we can give it a try.

I'll run that by my brother . I think we will try it on sov
Me deer steak and chicken before we do the hind quarter.
Thank you.

I spoked some deer sausage yesterday for 4 hours with pecan hulls from last year. It did not last very long after it came out the smoker.

Speaking of smoking...........